An Italian twist on viennoiserie
Forno50 presents itself as a modern bakery dedicated to laminated pastries, from croissants to pain au chocolat. The inspiration is clearly French, but the masters have managed to add that touch of Italian flair that makes the product more accessible and indulgent. The dough, in fact, isn't pushed to the extreme with butter and lamination: it's a bit sweeter and, above all, softer. A choice that will be loved by those who don't prefer viennoiserie with an overly technical approach, which can sometimes be so hyper-structured that it becomes a bit "dry".
The tasting: the pistachio is there and you can taste it
I ordered the cornetto al pistacchio to test the raw ingredients. The filling is a good quality spread: the white chocolate base is there, but it's not intrusive and doesn't overpower the star of the show. The pistachio flavor is quite noticeable, with a clean profile, no unwanted aftertaste, and a pleasant, slightly toasted note that lingers on the palate. It's not an explosion of pure Bronte pistachio paste, but it's an honest, well-balanced, and persistent flavor.
Other tastings and the verdict
A side note: I also tried the vegan mango cornetto, which was truly very good, confirming their style of soft and well-laminated dough. The cappuccino was also excellent, the ideal companion for breakfast.
Ultimately, a highly recommended spot if you are looking for a soft and tasty dough, well-structured and filled with a good pistachio spread.
