Forno Brisa

Those who have revolutionized the world of breadmaking in Bologna over the past ten years—repeatedly enhancing ancestral gestures, concepts, and processes—are undoubtedly them: the Forno Brisa group.

Pasquale and Davide, since their university days, chose Bologna as the homeland of their dreams, forging a meaningful bond that has solidified within the city’s social fabric—both with their clientele and around a method that has made them famous throughout Italy and beyond. Two successful crowdfunding campaigns, a state-of-the-art laboratory later expanded, farmland where native wheat is cultivated, and six strategically located shops across the city: their growth has been remarkable. Countless spin-offs and partnerships have continually renewed their products and menus, all defined by an ethical and sustainable process that runs throughout the entire supply chain—from production stages to micro-suppliers, and ultimately to the end consumer.

Brisa, as in the beginning, remains a neighborhood bakery (and artisan bakery), yet it is also much more. You can find its sumptuous pan pizza, with a crisp yet hydrated texture—wonderfully light and digestible thanks to a blend of stone-ground organic flours and the creativity applied to seasonal recipes, whose careful baking enhances the expression of the toppings.

At the latest opening, Forno Brisa Stadio, at lunchtime and for aperitivo you can also enjoy a cuisine that is rigorous in its nutritional balance and health-conscious approach, centered on market vegetables, high-quality cheeses, and lighter reinterpretations of traditional gastronomic recipes. Toasts and savory pastries are likewise unmissable, thanks to the excellence of their carefully selected suppliers for fillings.

Small plates, then, are offered in combination with an increasingly thoughtful and intriguing selection of natural wines and craft beers.

Pizza Lasagna: impasto di spinaci, ragù, besciamella e parmigiano reggiano