This visit to the pizzeria took place on June 24, 2025.
Passing through Chania, the second-largest city on the island of Crete, I had a feeling I’d be able to find a Neapolitan pizzeria, given the number of Italians who visit the Greek islands (and the fact that Neapolitan pizzerias can now be found even under the rocks of Turkmenistan).
And there it was: Tartufo Forneria Italiana, right at the entrance to the city’s historic center, with outdoor tables on a charming pedestrian street. At the entrance, you’re immediately greeted by a counter with a gas-powered Stefano Ferrara oven behind it. Two pizzaioli—not Italian, I hear them speaking, and I mention this purely for the record, as you know I don’t really care where they’re from—take turns handling toppings and dough. I can tell from the photos online, and the pizzas I see being stretched confirm it: they practice the “canotto” style here, as often happens abroad to catch the eye of potential customers on Instagram.
The menu is quite varied. The “Vegeta” pizza, loaded with vegetables, makes me smile as a true Dragon Ball fan. There’s also a truffle pizza, of course—its absence would have been strange given the place’s name. The interesting part is that, for just 50 cents extra, you can get a charcoal-infused dough. But didn’t that go out of fashion?
The menu is full of other offerings among the appetizers; there are even Apulian panzerotti and Franco Pepe-style fried cornetti, both available with various fillings. However, I only have space—and time—for one pizza. I don’t see anything particularly standout on the menu, which mainly consists of a mix of different cured meats and other toppings, so I go for the classic Margherita tasting, as one should: €9, a surprisingly average price for a pizzeria abroad, especially considering we’re in the center of a super-touristy location.
My canotto arrives: visually, it’s beautiful—precise, round, puffy, with a nice leopard spotting and a well-cooked base (maybe half a second under, but let’s not be perfectionists). The pizza isn’t small, by the way. Already sliced—a habit that’s becoming more common everywhere, damn it!—and ready to taste. The large air pockets are clearly visible, and I like the internal structure. I take a bite. Maybe a tiny bit gummy, but overall pleasant; it’s not hard to chew. The dusting of semolina adds that rough, rustic texture to the crust that I enjoy.
The problem is with the flavors. In the sense that there aren’t any. A total lack of saltiness, both in the dough and the toppings. It’s a very simple Margherita, but I can’t taste the tomato or the fiordilatte. It’s as if even the cheesemakers forgot to add salt. Everything is bland, which is a huge shame.
Now, what should I say? You know my evaluation is always personal and subjective, limited to the experience of a single visit. And the menu is quite extensive: I find it hard to believe such blandness reigns over all the pizzas and appetizers. But that’s how it went for me, and that’s how I’m telling it to you. I hope you have a better experience if you pass through Chania. In case, do let me know: Crete is a wonderful island, and the historic center, the Venetian harbor, and the beach of its second-largest city offer plenty of enjoyment. A pizza certainly didn’t ruin my stroll. And maybe you’ll have better luck.
Tartufo Forneria Italiana, Tsouderon 83, Chania 731 32, Greece
How to get there: Tartufo Forneria Italiana is a 5-minute walk from the Old Market of Chania, a key attraction served by the city’s main bus lines.
Have you tried this pizzeria? What did you think? Let me know in the comments!
This is an AI-assisted translation of the original Italian article, which I have lightly edited. Please let me know if you notice any mistakes!
