produttori — Agerola · Campania
In Agerola, on the Monti Lattari overlooking the Amalfi Coast, Nadia Cuomo carries on the family tradition that bears the name Nonna Peppa (Grandma Peppa): an artisan bakery where the day begins at six in the morning and the bread still takes shape through hand-kneaded dough.
The workbench is the heart of it all. At six every morning, Monday to Saturday, Nadia Cuomo starts the day's production: dough prepared by hand, a rhythm set by the hours and the seasons. It is a family-run affair — the name Nonna Peppa is not a sign but a true story, handed down through gestures and recipes that Agerola has recognised for generations.
It is the hands that make the difference. Fragrant bread, soft pangoccioli (chocolate-chip milk rolls), rich panini: every piece comes from dough worked by hand, with no shortcuts. From the workshop on Viale della Vittoria, the products reach tables along the Amalfi Coast as well — a reach that says much about how far this bakery's quality has come to be recognised beyond Agerola.
Festive occasions take on a precise artisan form here. The colomba pasquale (Easter dove cake), the pastiera — a reinterpretation of the classic Neapolitan version — and panettone with champagne and wild strawberries: sweets that change with the calendar but keep the same care found in the daily dough. Each season brings its own signature piece, and the shelves of Panificio Nonna Peppa tell the story with order and consistency.
From a shopfront in Agerola, a craft of flour worth the climb up the Monti Lattari: the page tells of the workshop, the products and the bakery's hours.
