Baker and pizza maker Adriano Del Mastro, originally from Abruzzo, has turned his passion for the white arts into a project that blends taste, craftsmanship, and culture: Forno del Mastro in Monza.
Born in 1987 in Campo di Giove (L’Aquila), Adriano Del Mastro entered the kitchen at just 13 years old with the dream of becoming a chef. His path took a decisive turn when he met Niko Romito, with whom he worked for eight years at Reale. It was there that, while wearing a chef’s jacket, he discovered his true calling: the art of breadmaking and pastry.
After his formative years in Abruzzo, he moved to Rome, where he spent two years alongside Gabriele Bonci, deepening his understanding of sourdough, flour, and natural fermentation. He then joined Davide Longoni’s team in Milan, learning the importance of short supply chains and the cultural value of grain.
In 2017, Del Mastro opened the first Forno del Mastro in Monza, later followed by a second location. His bakery introduces a new way of thinking about bread — large-format loaves meant to be the centerpiece of the table, baked exclusively with sourdough. Around 50% of the grains used are grown by trusted farms in Lombardy and Abruzzo, forming a collaborative and transparent supply chain built on trust, respect, and shared expertise.
Another of Adriano’s great passions is Roman-style pizza in teglia (tray-baked pizza), which he sees as the perfect balance between artisanal baking and fine dining. His pizzas combine airy doughs with refined toppings, where every ingredient — from vegetables to meat and cheese — comes from producers who share his vision of quality and craftsmanship.
