Antovin In Airola

17/01/2025: Tradition and excellent baked products for a legendary place for old and young people from Benevento.

15/01/2025: Today, after 17 years abroad, I was able to taste the best bread in the world again: that of the BAKERY - PASTICCERIA Rosiello Antonio dal 1820 "Micillo". Balance, fragrance, perfection of the dough, natural leavening, scent of the best wheat in the world, silky on the palate, dense when combined with any type of sauce, condiment, oils. It enhances any dish by giving it even more depth of flavour. BAKERY - PASTRY SHOP Rosiello Antonio since 1820 "Micillo" are defined as true bakers-artists, strongly linked to the tradition of bread and the conviviality that it expresses. Here the bread is made with natural criscito, therefore without the addition of yeasts; the processed dough is then placed in wooden containers which allow it to "breathe" and is left to rise for around 12 hours. Once the various shapes have been obtained, we move on to baking the bread, and this is the most amazing thing. In this bakery the bread is baked, as always, in refractory stone ovens as it was done 200 years ago. The peculiarity of the refractory stone is that it incorporates the heat of the burned wood (chestnut fagots). When the oven reaches the most suitable temperature for baking bread (the dark stones become light), all the ash is removed and the bread is put in the oven which in this way is cooked with the accumulated heat. Obviously the oven temperature is strictly connected to the type and size of bread you intend to produce, the leavening and the weather conditions. This is the ancient cooking method that the Rosiello family still uses today. The result is a fragrant bread, characterized by a blown crumb and a deliciously crunchy crust that produces a symphony when touched. The scent it releases is inimitable, also thanks to the use of chestnut fagots which give it a unique and particular aroma. A divine creation that no one will ever be able to imitate.