Micillo In Benevento

**Forno Micillo di Benevento: Dream Croissant and Cappuccino** Located in the heart of Benevento, Forno Micillo is an institution of the city, famous for its mastery in bread-making and pastry-making. Entering this historic bakery is like taking a dive into the past, with the inviting scent of freshly baked bread and delicious confectionery specialties pervading the air. **Croissant:** The Forno Micillo croissant is an authentic sensorial experience. With its golden and fragrant crust, crunchy on the outside and soft and buttery on the inside, every bite is a sublime pleasure. The puff pastry is worked to perfection, resulting in a light, flaky texture that melts in your mouth. The filled variations, such as the one with custard or jam, are equally delicious, with generous and tasty fillings that complement the excellence of the pastry. **Cappuccino:** The cappuccino from Forno Micillo is no different. Prepared with a blend of high quality coffee, it has an intense aroma and a rich, full-bodied taste. The milk foam is soft and velvety, with a perfect creamy consistency that integrates harmoniously with the coffee. Every sip is a moment of pure pleasure, ideal to accompany the croissant and start the day on the right foot. **Atmosphere and Service:** Forno Micillo offers a welcoming and familiar atmosphere, with friendly and helpful staff who make every visit a pleasant experience. Service is quick and attentive, which is especially appreciated during peak morning hours. The dedication to quality and tradition is evident in every aspect of the bakery, making this place a must-see 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.

We had breakfast here today and it was delicious! The coffee was really tasty and the cannolo with Strega-cream and the zeppola di San Giuseppe were simply 'un spettacolo' 🤤 We will come back here everytime we'll be in Benevento!

True Neapolitan coffee, coffee cream!!!!! 110 and praise to the Barista and the blend, congratulations