CACCIOPPOLI AGRICULTURAL BAKERY, BAKERY WITH A PEASANT HEART IN SANT'ANTONIO ABATE
A project that goes from grain to leavened products: Caccioppoli Agricultural Bakery a Sant’Antonio Abate produce pane, pizzas and sweet pastries with flours obtained from the direct cultivation of grains.
A supply chain built step by step, from the field to bread making.
HISTORY
It all starts in 2013, when the brothers Gianluigi and Salvatore Caccioppoli they founded the bakery The Gourmet a Sant’Antonio Abate, at the foot of the Lattari Mountains. A traditional bakery, which after a while also became a supplier for fine dining restaurants on the Sorrento Peninsula and the islands, in particular of Capri.
Hence the need to make not only high quality bread, but also as constant as possible over time. The Caccioppoli brothers thus began to research flours obtained from excellent grains, stone ground and capable of guaranteeing stable performance: an objective that can only be achieved by directly controlling the origin and cultivation of the wheat, strictly free of herbicides. From this vision it takes shape, nel 2024, l’Caccioppoli Agricultural Company, created to create an autonomous production chain.
From the lands of Candela (Foggia) the grains arrive, 100% Italians, cultivated with the “Minimum Tillage” method, a conservative process that limits soil impoverishment and protects biodiversity. Three flagship crops: saragolla, Senator Cappelli and triticale, a hybrid between wheat and rye.
The milling is entrusted to a farm equipped with a traditional stone mill.
The other lands of the Caccioppoli Agricultural Company are all located in Campania: in Ogliastro Cilento (Salerno), where the Rotondella monocultivar extra virgin olive oil is obtained; in Pompeii, where vegetables are grown, and to Sant'Antonio Abate, where citrus plants are grown. The goal is to achieve complete self-production of raw materials; at the moment it stands at around 80-85% of the total, while for flours it is already the 100%.
A novembre 2025 inaugurated the Caccioppoli Agricultural Bakery, natural extension of the family farm.
Gianluigi Caccioppoli
THE PROPOSAL
Not just bread: the bakery has a much broader offering.
Bread of course always occupies an important place, but many other products have been included.
All types of bread are obtained with sourdough, they smell of wheat and have the authentic taste of the good things of the past: from the palaton (the “rough” bread of Sant'Antonio Abate) with Senatore Cappelli flour, with Reginella bread (with buckwheat, mountain rye and home-grown durum wheat); from the loaf with Triticale flour to the ancient Saragolla bread, up to Iurmano bread and cocoa bread, ideal for breakfast.
The symbolic product of the bakery is the Tegliuccio, a crunchy rectangular pizza with a full-bodied dough, different from the Roman pan and the Neapolitan wheel. Available all day, it is the true protagonist of lunch and especially dinner.
The tegliuccio is offered in several versions which include the classic Margherita, toppings that follow seasonality, the little dish of the month and the “chien” one, that is, stuffed with quality cured meats.
For this spring period, the first of the two new releases of the month is the tegliuccio “Dedicated to Antonella”, prepared with Gragnano cornetti peas cream, pan-fried peas, Confit Nocerino spring onion, artisan bacon from Sant'Antonio Abate and drops of salted zabaglione, a tribute to the classic Neapolitan pasta and peas prepared by Gianluigi Caccioppoli's wife.
The other spring variant, the “Spring Colors” cake, it is garnished with courgette cream, pan-fried courgettes flavored with basil, Sciacca anchovies, fresh courgette flowers and Stravecchio flakes from Caseificio Aurora.
The rustic offer is completed, pizzas, Parisian and Neapolitan sandwiches with various fillings depending on the season, fritti (crocchè, arancini and omelettes), ready meals and cured meats and cheeses from renowned Campania producers and selectors.
Artisanal panettone is also available throughout the year.
Caccioppoli Agricultural Bakery
The tegliucci of the Forneria Agricola Caccioppoli
Pasta and breadsticks from Forneria Agricola Caccioppoli
CACCIOPPOLI AGRICULTURAL BAKERY, BREAKFAST
The breakfast at Forneria Agricola Caccioppoli is traditional Italian: pane, confetture, sweet leavened products and orange juice.
Jams and marmalades are their own, as well as the Giffoni hazelnut cream.
The signature of the Forneria is the citrus note of the sweet leavened products; the citrus paste is produced with Sant'Antonio Abate citrus fruits from the company fields.
The Italian croissant is worked with French flaking; butter is also French, while the organic eggs come from a local company.
Absolutely worth trying is the chocolate pastry bag and the Pan Caccioppoli, soft round brioche enriched with chocolate chips and freshly filled with other ingredients, like custard, buffalo milk cream, jams or ice cream.
A proposal built with great attention to quality, at more than affordable prices.
Forneria Agricola Caccioppoli is an address to experience throughout the day, from breakfast to after dinner, where agriculture coexists, baking and territorial identity.
Thanks to Novella Talamo for the kind invitation.
I pani
I pani
Creme, butter and jam
Full breakfast
Sweet leavened products
Italian croissants
Brioche
Chocolate bags
Pan Caccioppoli
The peeling of the croissant
Caccioppoli Agricultural Bakery
Stabia Avenue, 233 – Saint Anthony the Abbot, Naples
such. 081/3504039
www.forneriacaccioppoli.it
Open on Monday 6:30-21, Tuesday-Saturday 6:30-23, domenica 6:30-14.
