L'assalto ai Forni In Ascoli piceno

A small shop in the historic center of Ascoli Piceno, entirely run by women with a background and a strong passion for the art of baking. As mentioned, the bakery is very small, but at first glance, where they make their bread, it truly seems like a laboratory from another era. I was very sorry not to try their bread, in fact, the countless varieties, from chocolate to rye, whole wheat, etc., etc. After reading a bit and gathering some information, they use flours from ancient grains, the raw materials are not left to chance. Today I wanted to try two leavened sweets and two savory ones. For the leavened ones, you have to wait a bit: for the croissants and for the Venetian ones, you have to wait at least 9:30. As for the savory ones, I had a pizza with potatoes, asparagus, and pecorino cheese and a puff pastry with cod and zucchini. It's a shame the pizza was a little cold, but otherwise the dough was high-quality, well-leavened and hydrated. The quality is evident, there's nothing to complain about; they know how to do their job. The flours are high-quality—I think they use a blend of flours, including whole wheat or semi-whole wheat—which gives the dough a crispy texture, especially around the edges. The oil was very pleasant, even though it was a good amount, and it created a pleasant effect on the palate. The second savory dish was good, with a bold filling and a nice zucchini-cod combination. The pastry was cooked properly, buttery but not overly so. To be honest, I wasn't crazy about the desserts, aesthetically speaking. They didn't bake very evenly, and the croissant was small. I must say the dough was still a little moist inside because they had just been baked. I waited about 10 minutes because they needed to cool properly before being filled. The dough was halfway between French and Italian. I could taste the butter, but I think they also used eggs because the dough was a bit yellow. The cream was good; perhaps they added a little cream, although I preferred the Venetian one, albeit in a smaller amount. The Venetian one, too, isn't very Instagrammable, but it's definitely a good, soft dough, very similar to that of maritozzi. In conclusion, I spent €11, a good price. I thank the woman for giving me a small red pizza. A good bakery in my opinion, where the choice of grains and raw materials is a must. In fact, next time I'll try their bread.

Beautiful, sturdy oven. And the baked goods are spectacular: I haven't had a pizza like this (crispy dough, flavor, ingredients) in a long time. Highly recommended.

Excellent baked goods created with the best ingredients, including a sincere and essential, as well as shareable, ANTIFASCISM!

Today I tried a red pizza from L’Assalto ai Forni in Piazza Arringo, and I must say you can immediately taste the true quality behind it. A top-notch product: Excellent dough, crispy and full of character, intense tomato sauce, and a perfect balance of flavor, texture, and identity. A seemingly simple pizza, but made with great skill. In a world full of average products, here you can sense a serious, artisanal touch, with personality. For those who truly love baking, leavened products, and quality, this is a must-try in Ascoli Piceno. Well done!

January 26. While visiting Ascoli Piceno, I had a reminder to visit this bakery after reading an article about its history and the products available for purchase. A minimal space, with a corner with two stools and a table for those who want to eat in. I read about the high prices; the four of us spent €16, and there was a bag left over... You decide. Good luck to those who resist contemporary flavors in favor of tradition. Sweet, savory, and much more. Highly recommended.

January 29, 2026, approximately 12:00 PM. I finally had the pleasure of meeting Mrs. Lorenza, a granddaughter of partisans like me. Her bakery is truly a gem. Her smile is heartwarming 💓 🌹🐢

The bread is delicious and the location and history say it all.

I ordered the dark chocolate panettone and it was a real hit. It was better than the average artisanal panettone. Congratulations and thank you.