Foorn

Lievitati out of the oven, all day

Everything at Foorn starts at the oven. The Mariglianella address works as an artisan bakery, a pizzeria, a caffetteria and a bottega at once, and what holds those four together is a focus on lievitati, the leavened doughs that run from bread through pizza. Gambero Rosso gave Foorn its Tre Pani award for 2026, a recognition aimed squarely at bakeries that get bread right.

Four formats, one room

The space is modern and casual rather than formal, arranged so that different kinds of visit can coexist. A coffee at the caffetteria counter, a bag of bread from the bakery, a pizza-led meal, or a browse through the bottega shelves are all reasonable versions of the same address, and none of them requires committing to the others.

That flexibility is the point of the format. Foorn is not a single-purpose counter that has bolted on extras; it was built as a multifunction space, which is why the bread, the coffee and the pizza sit under one roof without any of them feeling like a sideline.

The artisan side is what gives the format its coherence. A bakery, a pizzeria, a caffetteria and a shop could easily read as four businesses sharing an address, but the common thread of dough and the oven keeps them recognisably one operation, and the bottega lets that work leave the building.

Start with the bread, finish with the pizza

Lead with the lievitati. The breads and leavened bakes are what the Tre Pani recognises and the most direct route into what the ovens do, so an earlier visit is best spent at the bakery side of the counter.

If the stop turns into a meal, move to the pizzeria. The same dough thinking carries across, and taking both in one visit is the clearest way to understand a place that treats baking and pizza as one craft rather than two departments. The bottega is worth a look on the way out for anyone who wants to take a piece of the operation home.