Forchettina on North El Camino Real in Encinitas relaunched under new Sicilian ownership in June 2025, converting the former Forchettabouddit space into an independent hand-tossed pizza and fresh pasta operation. The kitchen makes its own pizza dough and pasta each morning, including a dedicated gluten-free dough produced in-house rather than from frozen commercial stock — a scratch commitment to celiac-safe preparation that parallels the house-churned gelato program at Gelati & Peccati in North Park-trained traditions. Neapolitan-style pies include the Parma topped with arugula, prosciutto, and burrata, and the Diavola with spicy salami, alongside classic Margherita and pepperoni configurations. Pan-seared artichoke hearts, crispy calamari with house marinara, and homemade beef meatballs in tomato sauce round out an antipasti program that runs deeper than the typical counter-serve Italian format. Italian canned San Marzano-style tomatoes form the base for all red sauces, a sourcing detail that places the kitchen's flavor profile closer to wood-fired pizzerias like URBN Encinitas than to standard fast-casual Italian chains. The soft Italian focaccia bakes with olive oil, sea salt, rosemary, and Parmigiano, and the tiramisu is assembled in-house using mascarpone, espresso-soaked ladyfingers, and cocoa powder.