ristorazione — Aprilia · Lazio
In the Agro Pontino, where Aprilia still carries in its name the memory of the land reclamation, a bakery has lit its ovens every morning since 1976. Fifty years of dough, of Italian flour, and of a name the town has known for generations: once Forno Maggi, today Antico Forno.
Cross the threshold and history becomes tangible: Antico Forno was founded in 1976 as Forno Maggi, and ever since Aprilia has recognised it as part of its everyday landscape. Half a century of doors opening at dawn, of dough prepared with Italian flour, of a craft passed down with the same care one would reserve for a family recipe.
Inside, the counter welcomes each morning's selection: the tall, soft pizza bianca (white pizza) — a specialty that Aprilia's customers remember from childhood — pizzette with delicate dough, savoury rustici and filled mini croissants. Products made with Italian flour, coming out of the workshop fresh and reaching the display case just hours after baking.
The oven is the heart of it all. Every day Alessia and her staff carry forward an artisan production that takes no shortcuts: dough, proofing, baking. The same sequence Forno Maggi has repeated since 1976, now shaping bread, pizza and pastries with the scent that fills the neighbourhood every morning.
On the full page, the catalogue of fresh products and every detail of the catering service: bespoke buffets delivered directly to venues for events and celebrations.
