The story
Tucked away on Via del Pellegrino, Forno Monteforte delivers what Bruce Pappalardo calls “well-executed simplicity.” His review praises the clean, balanced pizzas—like the Pizza con Mortadella and Pizza con Patate—and exceptional pastries, especially the crostata and lemon tart. Sentieri Golosi calls it a great alternative when Forno Campo de' Fiori is closed, with a cozy interior and good wine by the glass.
But the bakery’s magic goes deeper. Pratt spent an entire night baking alongside Franco Come, whom he calls “the best baker in the world,” turning out bread, pizza, and ciabattine. The Pizza con Alici and a simple patata earned his praise. Forno Monteforte isn’t just a bakery; it’s a place where tradition and late-night dedication meet.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 14 dish mentions say about the food
Reviewers rave about the Crostata, calling it the standout dish at Forno Monteforte, with an overall vibe of rustic, soul-warming comfort that feels like a perfect, simple Italian escape.
“This pizza is tall, oily, crunchy. But it's bland, without flavor. It doesn't blow me away. Maybe it's crunchier, but it's not good.”
“Now I understand how the pizza is here: crunchy on the bottom, soft on top, good dough, well-made, well-cooked. Classic and very good. I also see some oiliness that pleases me. This one seems to be pure without oregano. The crunch is there. Not bad. But we still haven't found the top of the red pizza. This one had been on the counter for a while and had softened slightly.”
What creators say
4 creators have covered Forno Monteforte. Most active: Bruce Pappalardo, Pratt, Cucina con Ruben
A bakery in central Rome where everything is made with a well-executed simplicity — the pizzas are clean and balanced, the pastries are exceptional (especially the crostata and lemon tart), and the prices are fair for the quality and location.
Dishes mentioned
- Pizza Margherita
Pizza con Mortadella
Classic pizza with mortadella, nothing more, nothing less. Very classic. The mortadella is cut a bit thicker, with pepper and pistachios. Probably it's been on the counter a bit longer because I feel the mortadella has been out of the fridge for a while. But good, very simple, just like the margherita.
Pizza con Patate
This one is really good, truly surprising. The dough is very pleasant — I wonder why they made it a bit taller than the margherita in pala. The potatoes on top are crushed, well cooked, no boiled potato taste. I really like it because it's really, really simple. After tasting this, I'm starting to understand the philosophy of this bakery: simplicity done well, without turning things upside down.
Pizza con Speck, Mozzarella di Bufala e Funghi
This one is mega simple too. Despite having several ingredients — mozzarella, speck, and mushrooms — you taste every single ingredient and it's well balanced. Just like all the other pizzas, this is the most surprising thing: there are no highs and lows, it maintains a consistent line of well-made simplicity that drives me crazy, honestly.
Crostata
I think the jam is blackberries or sour cherries — it's a bit acidic but not bitter, so sweet and sour. The shortcrust pastry is buttery, it almost feels like a cheesecake because of the butter flavour. The texture is incredible: crunchy, crumbly, not hard, moist. I think this is the best crostata I've ever eaten in my life. Incredible.
I spent the whole night at Forno Monteforte with the best baker in the world, Franco Come, and his team — we baked bread, pizza, and ciabattine, and I loved every moment of it.
Dishes mentioned
Pizza Margherita
Omar made a classic Margherita for me. It's simple but perfect — the dough is light and the tomato sauce is just right. I really enjoyed it.
Ciabattine
The ciabattine are ready — listen to that sound when you tap them. They're perfectly baked, crispy on the outside and soft inside.
Pizza con Alici
For the night lunch break I had pizza with anchovies. It's a classic — salty, savory, and the anchovies melt into the cheese. Really good.
Patata
Omar made a potato just for me because he knows I like it. It's simple but comforting — soft and warm inside.
A disappointing pizza rossa at this bakery on Via del Pellegrino — oily and crunchy but completely bland.
Dishes mentioned
Pizza Rossa
This pizza is tall, oily, crunchy. But it's bland, without flavor. It doesn't blow me away. Maybe it's crunchier, but it's not good.
Forno Monteforte is a nice spot near Campo de' Fiori with a cozy interior, good wine by the glass, and quality pizza al taglio, a great alternative if Forno Campo de' Fiori is closed.
Dishes mentioned
Pizza Rossa
Now I understand how the pizza is here: crunchy on the bottom, soft on top, good dough, well-made, well-cooked. Classic and very good. I also see some oiliness that pleases me. This one seems to be pure without oregano. The crunch is there. Not bad. But we still haven't found the top of the red pizza. This one had been on the counter for a while and had softened slightly.
Pizza con Bufala e Prosciutto
This one is even crunchier. The prosciutto is decent, the mozzarella seems good too. The quality of the products seems good. The dough is low, soft on top, crunchy on the bottom, very fresh. We stumbled upon a good place.
