Pane cafone
This traditional Campanian bread is made in an elongated shape, known as a palata, or round, known as a palatella, along with the sgorbietto. Made with selected flours and sourdough starter.
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Producers · Mariglianella (NA)
Artisan bakery with sourdough starter and wood-fired oven in Mariglianella
Eccellenza Italianacertificata 2026–2027ID 27317
Read on
The place
For more than thirty-five years, Panificio Altea in Mariglianella has preserved the ancient art of traditional Campanian bread-making. Every loaf is shaped by hand in wooden troughs and left to rise naturally with sourdough starter, following the rhythm of the seasons. Baking takes place exclusively in wood-fired ovens, built with the traditional hearths in biscotto di Sorrento, which ensure an even temperature and give the products intense, authentic fragrances. Pane cafone, freselle, pizza allambriata and the celebrated casatiello napoletano are made from selected flours and skilled gestures handed down over time.
The origins
Why you can trust it
PANIFICIO ALTEA is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Panificio Altea has been operating in Mariglianella for more than thirty-five years, preserving the art of Campanian bread-making according to the rhythms of the seasons.
Location
PANIFICIO ALTEA is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
The bread is made with sourdough starter, called criscito in the Neapolitan tradition. The loaves rise naturally according to the timing set by climate and season, without forcing.
Every loaf is shaped exclusively by hand in wooden troughs (madie), following artisanal techniques that require experience and a feel for the dough.
Baking takes place exclusively in wood-fired ovens, built with hearths in biscotto di Sorrento (a traditional Sorrento fired-clay brick). These hearths ensure an even temperature without scorching and give the products intense, authentic fragrances.
Panificio Altea uses selected flours to ensure products that evoke the flavours of the past and fully honour the traditions of Campanian bread-making.
What is made here
Services and features
This traditional Campanian bread is made in an elongated shape, known as a palata, or round, known as a palatella, along with the sgorbietto. Made with selected flours and sourdough starter.
The traditional Neapolitan tortano, also known as casatiello, comes from natural leavening and wood-fired baking, following the recipe that accompanies Campanian festivities.
A specialty of the bakery, pizza allambriata belongs to the tradition of wood-fired baked goods and represents a signature offering of the workshop.
The freselle are baked separately in the wood-fired oven, following the tradition that calls for them to be twice-baked and crisp, ready to be dressed according to the season.
The proof
What visitors say
«The historic Panificio Altea, known as 'Maria do pane'. One of very few still making bread with sourdough starter.»
«Best bakery in the province of Naples. Professional service and a welcoming atmosphere»
«Flavours of the past, good bread made with criscito and baked in a wood-fired oven just as in our great-grandparents' day. Selected flours.»
«I had the chance to try the colomba pellecchielle del Vesuvio, and I can only say it was superb, with unique aromas, softness and meltaway texture.»
Reviews appear in the language each guest wrote them in.
Images
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