In the heart of Pozzuoli, where the sea breeze blends with the ancestral energy of the Campi Flegrei, the art of baking finds its ultimate expression in the hands of Antonio Rescigno.
As the heir to a dynasty that has been shaping the history of bread in Campania since 1910, Antonio represents the perfect intersection of a centuries-old tradition and a daily dedication that takes no shortcuts. Every day, his oven renews an ancient ritual, transforming simple ingredients into true culinary masterpieces.
A Living Heritage: The Century-Old Criscito
The true secret of Antonio Rescigno, baker in Pozzuoli, is not locked away in a hidden recipe book, but in a living organism: a century-old sourdough starter, affectionately known as criscito.
Inherited and refreshed every single day with the same ritual care as his ancestors, this sourdough starter is the vibrant soul of every creation that leaves the bakery.
Thanks to this biological bond with the past, Antonio’s bread stands out for its:
Deep aromatic notes: An unmistakable aroma that evokes the flavors of yesteryear.
Extraordinary digestibility: The result of a natural, slow fermentation process, meticulously managed down to the smallest detail.
Long-lasting freshness: A unique ability to stay fresh over time—a rare quality in today’s era of industrial baking.
From classic Neapolitan taralli to traditional pane cafone, every artisanal baked good tells the story of a passion handed down from generation to generation.