Forno

Forno is a term used in Italian, Portuguese, and related languages to refer to an oven or furnace—an enclosed space or device that provides heat for cooking, baking, or heating. The word derives from Latin furnum, indicating a heated chamber. In daily use, forno denotes both household kitchen ovens and traditional brick or stone ovens used in baking and pizza making.

Types and construction: A forno can be built as a brick or stone structure, often with a domed interior and thick, insulated walls to retain heat. Common varieties include forno a legna, a wood-fired oven favored for bread and pizza; gas ovens and electric ovens, which are modern, convenient variants; and convection ovens that circulate hot air for even baking. Temperature ranges vary by design, with wood-fired and traditional brick ovens capable of reaching very high heat, while modern domestic ovens typically operate over a broad but lower range for everyday cooking.

Culinary use: In Italian and other cuisines, the forno is central to bread, pizza, roasts, pastries, and casseroles. The high, steady heat of a brick forno is prized for a crisp crust and uniform bake, while wood-fired versions impart distinct flavor and aroma. Phrases such as pizza al forno describe food prepared in a conventional or traditional oven rather than on a stovetop grill or open flame.

Variations and culture: In historical and rural contexts, communal ovens (forni comunali) served neighborhoods, enabling residents to bake collectively. Today, the concept persists in some areas, even as households rely on modern built-in or freestanding ovens, or on commercial brick ovens used in bakeries and pizzerias.

See also: oven, furnace, brick oven.