Why go
Loaves built for the middle of the table
Forno Dal Mastro bakes bread in large formats, and the intent behind that is explicit: a loaf is meant to sit at the centre of the table rather than beside a meal. The breads are big and crusty, worked from natural leavening that includes a mother starter kept going for three hundred years, with slow fermentation doing the work that speed would take away.
The bakery opened in Monza in 2017 under Adriano Del Mastro, a panificatore and pizzaiolo from Campo di Giove in Abruzzo who went into kitchens at thirteen intending to cook and turned that into a project about arte bianca, supply chain, taste and culture. Alongside the loaves come flatbreads, brioches and a wider range of baked goods, and the operation has since grown to a second point of sale in the city.
Shop and laboratory in the same room
The place is set up as a negozio and laboratorio together, so the baking is not hidden behind the retail. The smell of bread is the first thing about it, and the format works for a quick morning stop with a coffee and a brioche as easily as for carrying home a loaf meant to last several days.
The bread programme has room for oddities as well as staples. A pane in cassetta made with farro and ciccioli puts spelt and pork fat into a tin loaf, and the seasonal work runs to a Christmas panettone the bakery calls one for feeling at home. Gambero Rosso has recognised Forno Dal Mastro among the best bakeries in Italy, with Tre Pani in the 2026 guide.
Buy bread first, then take a slice of teglia
Order a large loaf or a flatbread before anything else, especially if the aim is to bring home bread with a crust that holds. That is the whole argument of the bakery and the clearest expression of the Abruzzese thinking behind it.
For eating there, the pizza in teglia is the standout, made with either a white or a red dough and cut by the tray. Toppings have included Uova di Selva in frittata, asparagi, caciocavallo di Pescocostanzo and salame, which is where the dough work meets Italian regional ingredients most directly. Brioches sit beside the coffee for a morning stop, and the panettone appears in season, but the order that explains Forno Dal Mastro is still bread-led.
Frequently asked questions
What should I order at Forno Dal Mastro?
Bread first, in a large format: the loaves are made to sit at the centre of a table rather than beside a plate, and the crust is the point. For eating there, take a slice of pizza in teglia, made with white or red dough and cut by the tray.
What starter does Forno Dal Mastro use?
The bakery leavens naturally with a mother starter that has been kept alive for three hundred years, feeding a slow fermentation that gives the loaves their crust and their keeping quality. That approach underpins everything from the big rustic breads to a farro tin loaf baked with ciccioli.
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