produttori — Bojano · Molise
In the heart of Molise, in Bojano, a wood-fired oven lit in 1900 has never gone out. Panificio Priolo Nino carries its founding date in its name like a signature: over a century of artisan bread, handed down from generation to generation within the same family.
It all began in 1900, when Nicola and Anna Priolo kneaded flour, water and sourdough starter in a wood-fired oven on Via Turno, in Bojano. Those simple ingredients — chosen, measured, left to rest — already held the promise of what the bakery would become: a point of reference for more than a century in the bread-making tradition of Molise.
The gesture of kneading has remained a family one, in the most precise sense of the word: the business is still run by the Priolo family, who pass down recipes and working methods from generation to generation. It is that quiet continuity — made of hands that know the dough, of time respected, of choices never delegated — that guarantees the consistency of the product over time.
On the shelves, the seasons and holidays tell their own story: artisan panettone that customers describe as a pleasant surprise for its quality and flavour, jam crostate said to be a benchmark in Bojano, biscuits, zeppole di San Giuseppe in many flavours, Carnival chiacchiere, and Easter colombe and pastiere. A wide-ranging production, held together by the same care.
Three outlets between Bojano and Campobasso: the same bakery, multiplied without losing anything of what makes it recognisable.
