Micillo In Benevento

Raised on bread and bread products, the famous "freselle" from Benevento

Ubicada justo en frente del imponente teatro romano de Benevento, en esta panadería podrás comprar buenos dulces así como pizzas o tarallis, todo de excelente calidad.

**Forno Micillo in Benevento: Dreamy Croissants and Cappuccinos** Located in the heart of Benevento, Forno Micillo is a city institution, renowned for its mastery of bread and pastry making. Entering this historic bakery is like stepping back in time, with the inviting aroma of freshly baked bread and delicious pastries wafting through the air. **Cornetto:** Forno Micillo's croissant is a true sensory experience. With its golden, fragrant crust, crispy on the outside and soft and buttery on the inside, every bite is a sublime pleasure. The puff pastry is crafted to perfection, resulting in a light, crumbly texture that melts in your mouth. The filled options, such as custard or jam, are equally delicious, with generous, flavorful fillings that complement the excellence of the pastry. **Cappuccino:** Forno Micillo's cappuccino is second to none. Made with a high-quality coffee blend, it has an intense aroma and a rich, full-bodied flavor. The milk foam is soft and velvety, with a perfect creamy texture that complements the coffee perfectly. Every sip is a moment of pure pleasure, ideal with a croissant and starting the day off right. **Atmosphere and Service:** Forno Micillo offers a welcoming, family-friendly atmosphere, with friendly and helpful staff who make every visit a pleasant experience. Service is quick and attentive, which is especially appreciated during the morning rush hour. The dedication to quality and tradition is evident in every aspect of the bakery, making it a must-visit for anyone in Benevento.

Bread like it used to be. FANTASTIC!!!

Tradition and excellent baked products for a legendary place for old and young people from Benevento.

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.