Forno Cultura

GO HERE: for artisanal loaves of long-fermented sourdough from a contemporary Italian bakery with an old soul. Dark loaves are de rigeur at this working bakery space, with crusts that are armorlike but not shatter-prone, and a soft crumb with a nutty, sour tang. The bakery’s doughy expertise extends to the Roman-style pizza al taglio, with toppings that skew more Mediterranean vacation than Meat Lover’s. And the biscotti, amaretti cookies, and cornettos are just like nonna used to make, and perfection with espresso.

ORDER THE: whole-wheat filone integrale; savory filone cacao and mosto with poppy seeds; pitch-black loaves flavored with squid ink, toasted nori, and black sesame; saffron filoncini with saffron, tumeric and white sesame; spicy soppressata sandwiches with pepperonata and Auricchio provolone; sturdy rectangles of pizza covered in rapini and black olives, or mushrooms and red onions; chocolate cornettos.

THE VIBE: Willy Wonka’s chocolate factory for carb enthusiasts.

PRACTICAL STUFF: Open daily at 7:30 a.m. (8 a.m. on Sunday; closed Monday) until 8 p.m. Tuesday–Wednesday, until 9:30 p.m. Thursday–Saturday and until 6 p.m. Sunday.

HAVEN’T GOTTEN YOUR FILL? For even more carbs, the directly upstairs Wvrst beer hall is one of the city’s best destinations for sausages and suds.