FØRMA contemporary restaurant

The story

FØRMA Contemporary Restaurant | L'Aquila – Michelin-Recommended Nordic-Italian Dining

FØRMA Contemporary Restaurant in L'Aquila

At FØRMA Contemporary Restaurant, chef Simone Ciuffetelli and his wife Roberta have created a space where sustainability and seasonality drive every decision. The kitchen’s philosophy is built on reducing waste and environmental impact through techniques like fermentation, marination, and fish aging—methods that also elevate local Abruzzo ingredients.

Chef Ciuffetelli, born in 1993, earned his experience abroad. He worked alongside Neil Perry and Ben Sherry in Melbourne, then spent a formative period at Bæst in Copenhagen. Those years shaped his approach, and when he chose to return to his hometown of L'Aquila, he brought a clear Nordic influence back with him. Together with Roberta, who curates the wine list, they opened FØRMA as a restaurant where contemporary dishes are rooted in food awareness and a respect for the land.

The wine selection is exclusive and continuously updated, always chosen from producers who prioritize minimal intervention and superior quality. Each bottle is paired to the seasonal menus with care.

The restaurant sits at the foot of the monumental staircase of Basilica San Bernardino, one of L'Aquila’s most beautiful churches. The view adds a romantic, evocative touch to the evening.

FØRMA’s reputation for bread led to the opening of FØRMA Bakery in 2022, just steps away. The bakery, recognized with three pani in the Gambero Rosso guide 2024, offers breakfast, quick lunches, and artisanal pastries in the same minimalist style.

The restaurant has earned a Michelin Recommended distinction, a recognition that aligns with its precise, thoughtful cooking—contemporary in spirit, Nordic in inspiration, and deeply connected to L'Aquila.