Sapore di Pane In Napoli

06/12/2025: We were absolutely blown away by the deliciousness of the artisanal panettone! I recommend trying them all because they're truly worth it! Raffaele, the owner, is an exceptional person and puts all of himself into his creations. ❤️

06/09/2025: Flavors of yesteryear: delicious bread made with criscito and baked in a wood-fired oven, just like our great-grandparents used to. Selected flours, bread baked in long (palata) or round (palatella) shapes, not forgetting the "sgorbietto" (because it's ugly, let's say less beautiful than the "palata di pane"): a true delicacy, a sort of giant roll, quite different from the sticky ones that, after a day, are inedible. I still find it excellent after a week. And what about the whole-grain, rye, or walnut bread, baked once a week, respectively? As my son, who lives in London, says: Panificio Altea deserves at least three Michelin stars! The pizzas also deserve special mention (my favorite is the round one cooked in a copper "ruoto" and "allampriat," meaning cooked over a specially controlled flame), the pizza con le casse (pizza with boxes), the freselle (freselle), the giant crackers, the cantuccini (cantuccini with or without almonds), the panettone and the Easter Colomba (dove-shaped cake) made with sourdough starter. I'm getting hungry just describing them... 😂