Forma bakery

Solina and Senatore Cappelli, worked with lievito madre

The counter calls itself a panificio contemporaneo, and the wording matters: this is a modern bakery rooted in Abruzzo grain rather than a nostalgic bread shop. The bread program runs on farina tipo 2, Solina wheat, Senatore Cappelli wheat and Sicilian integral salt. Solina is a heritage grain associated with Abruzzo and Senatore Cappelli an old Italian variety, which places the daily loaves inside a regional and national baking tradition rather than a passing sourdough trend.

Natural fermentation carries through the whole case, named outright in products such as the Brioche a Lievito Madre, which is a statement of method rather than a piece of decoration. Beyond bread, FØRMA works viennoiserie and seasonal Italian pastry, including a panettone collection with lactose-free versions among the seasonal bakes. Sweet pastries, cookies and brownies fill out the everyday case, and savory production extends as far as pizza.

A bakery built beside a restaurant kitchen

FØRMA Bakery, also styled Forma Bakery, opened in the summer of 2020 as a separate retail space from Forma Contemporary Restaurant, about ten meters away on the same street. Roberta Milone created it to bring the restaurant's bread and pastry thinking into a daily format: breakfast, quick lunches and pastry breaks rather than full meals. The restaurant, led by chef Simone Ciufetelli, sets the standard the bakery extends into bread, viennoiserie and pastry.

The shared language is visual as well as technical. The bakery carries the same minimalist style as the restaurant, which gives the breads and pastries a restrained, contemporary frame instead of the clutter of a traditional forno. It is a neighborhood-facing expression of a restaurant group's craft, sold by the piece.

What the case is known for

Gambero Rosso has placed FØRMA among the six best bakeries in L'Aquila and its province, and the house carries Tre Pani. Those signals put it among the city's serious bakery addresses, particularly for anyone after contemporary Italian baking rather than a generic cafe stop. From the opening the ambition was alta pasticceria rather than a simple bread counter, and the case has stayed on that line ever since.

Expect a concise, design-conscious room, loaves shaped by Solina and Senatore Cappelli, natural-yeast pastry such as the Brioche a Lievito Madre, and seasonal work like panettone when the calendar calls for it. The reason to come is that combination: Abruzzo grain identity and restaurant-level pastry ambition in a format you can use on an ordinary morning.