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AI summary of what 5 dish mentions say about the food
Reviewers rave about the pizza rossa, calling it a standout for its bold, savory simplicity. The overall vibe is one of unpretentious, high-quality comfort food that feels both rustic and refined.
“Well-cooked. The tomato sauce on top is quite dry, but that's right — it's the right proportion between dough, pizza and tomato. The tomato is absolutely well-cooked. The dough is wonderful, the baking is wonderful. 8.5 for this too. The more cooked, biscotti-like part reminds me of Roman pizzas. The centre is easy to eat because the dough is well-made and well-cooked with precise tomato, but when you get to the corner, it's even better. 9 minus for the pizza rossa.”
What creators say
1 creator has covered Forno Coture. Most active: Franchino Er Criminale
An upscale, modern bakery in the centre of Piacenza with excellent doughs and baking — the pizzas and the tongue with red onions are spectacular, and the almond delight is perfectly balanced. A 9 minus venue.
Dishes mentioned
Pizza Bianca
This brownish colour gives me the impression of sourdough — a qualitatively superior product. One part is soft, the other crunchy. The soft part is very good, the crunchy part is also very good. It has a great dough, really great baking. It's full of oil too, but here it's good extra virgin olive oil that envelops your mouth and makes you enjoy it. Good, very good. I'd give it over 8.
Pizza Rossa
Well-cooked. The tomato sauce on top is quite dry, but that's right — it's the right proportion between dough, pizza and tomato. The tomato is absolutely well-cooked. The dough is wonderful, the baking is wonderful. 8.5 for this too. The more cooked, biscotti-like part reminds me of Roman pizzas. The centre is easy to eat because the dough is well-made and well-cooked with precise tomato, but when you get to the corner, it's even better. 9 minus for the pizza rossa.
Lingua con Cipolle Rosse
Look at the perfect baking. And look at that beautiful red onion on top. This is really a great first-quality product. It has a beautiful appearance and it's on a pizza that's surely good because if the doughs are like these... Wow, this is an absurd delight. And the onion — how much does this onion cost? Let me pay for good stuff. This is an important onion. I wouldn't put a pitted black olive on it — it doesn't make sense on a spectacular tongue, a bit bland. Maybe a little more salt. 9. Nothing to say, between 8.5 and 9. Very good to find bakeries like this in a northern city like Piacenza.
Pasticciotto Leccese
This pasticciotto leccese costs €2.50 and is small. There's no sour cherry, only cream. It's good, but the pastry underneath should be softer on the bottom and crunchy on top — it's too soft. It breaks and loses the cream before you even bite it, just when you touch it.
Delizia alle Mandorle
This mini delight has almond paste on top. Disks of sponge cake filled with a very thin layer of custard, covered in almond paste. €5 each. It's very good. The sponge cake is very good. The lemon cream is delicious. This is worth €6. The almond paste isn't invasive — when it's invasive it becomes too sweet, but this is balanced. Neither the cream nor the sponge cake is overpowering. Perfectly balanced, like chef Andrea Rossa likes it. The quality-price ratio is fair.
