Tipo Due forno contemporaneo

Lievito madre runs the whole range

Everything sweet and savoury here starts from lievito madre. Tipo Due is a contemporary forno and pasticceria in Mantova, and the name is deliberate: sourdough, selected raw materials and a modern idea of baking rather than a rustic throwback. The couple behind it split the work cleanly, one leading bread as panificatrice, the other running the sweet side as pasticcere, so fermentation and pastry technique each get their own head. Baking is treated as something to study daily rather than to repeat, and pastry is framed through combinations of flavour and texture that move between traditional and new. Gambero Rosso named the bakery's panificatrice Panettiere Emergente for 2026, a strong signal for a young shop built on modern craft.

Under the portici

The shop sits under Mantova's portici, which gives a contemporary oven a very old architectural frame. A new space opened in autumn 2025 and the operation has been growing, though it stays small: family-run, one or two extra pairs of hands, production close enough to the counter that the people mixing are the people baking. The format is a bakery counter rather than a dining room, and what comes out of the laboratory sets the rhythm of the day. Tipo Due also travels, taking focacce to Mantova's Mercato Contadino and Mercato Lungo Rio on Saturdays.

Follow the fermentation calendar

The best way to read the range is by season. Focacce are a constant, in a selection broad enough to carry the market stall on its own. The bread program then extends into grandi lievitati, where long fermentation meets Italian festive baking: panettone is made by hand in 12 flavours, colomba arrives for Easter, and torta delle rose keeps the shop anchored in Mantovan tradition. The savoury baking gets the same starter rather than a shortcut, which is the clearest sign of what the bakery is trying to do, and the pastry counter supplies the other half of the identity.