Catello Di Maio and Cesto Bakery for In the Kitchen Campania, Torre Del Greco (Na)

Ciao guys!

Let me introduce you to talented master baker, Catello Di Maio, hailing from the picturesque town of Torre Del Greco. Known for his baking expertise and unyielding passion, Catello Di Maio will lead us on a delightful tour of his renowned bakery, Cesto Bakery, located in the heart of the historic center during the 6th episode of In the Kitchen Campania.

Discover the stories behind Catello Di Maio's mouthwatering creations and the traditional techniques that have elevated his bakery to a cherished spot in the region. From artisanal bread to irresistible pastries, prepare to be enchanted by the dedication and artistry infused into each delightful treat.

Here's a taste:

Mark your calendars for March 5th at 7 pm CET to catch the premiere on the Andiamotrips YouTube channel.

If you’ve missed out on the previous episodes, you can catch them here.

Ci vediamo in cucina!

Confessions of a Cesto Convert - Cesto Bakery, Torre Del Greco (Na)

I feel the need to confess, and as they say, confession is good for the soul.

I guess you can say that  we met online.  Cesto Bakery and I...And for me it was love at first sight.  It started off innocently enough, following their instagram page every morning.  Enticed by pictures and short video clips of  croissants, and pandoro and panettone Christmas cakes.  After a couple of weeks, I eventually reached out.  I ordered a pandoro online.  The couple of days of anticipation nearly killed me.  When my package arrived, it was hard to hide my excitement.  One of the best pandoro cakes that I have ever tasted.  I was curious, I wanted to learn more....

It was time to meet Cesto Bakery in person.

Cesto Bakery is located in Torre Del Greco's historic center.  It is about 45 minutes from my home and when I arrived, I patiently waited my turn in line outside the storefront on Via Salvator Noto.  Once inside, I was overwhelmed by the aromas of breads, pizzas and breakfast pastries.  As I was making up my mind, out of the corner of my eye I saw a familiar face.  That face, that smile, that voice from Cesto's ig stories.  It was him, Catello Di Maio, the man behind the bakery.

Catello Di Maio
(photo courtesy of Cesto Bakery)

We had a coffee, a croissant and a quick chat.31 year old Di Maio is passionate about his bread making - he has been baking since he was a child, practically growing up in his father's bakery. Di Maio, with a smile, can tell you everything you want to know about bread, yeast, sourdough, and if your lucky - a little bit about Neapolitan history.  I was lucky.  We had this conversation as Di Maio led me from Via Salvator Noto to Via Falanga - Cesto's second storefront.  Here, I was treated to a tour of the bakery as Di Maio and his team were at work.Here I got to see up close loaves going into the oven, knowing full well, that though they may cost a little more than the average loaf in the supermarket, it will last me 3 times as long and will taste sooo much better.  Fun fact - on Sundays, Di Maio and his team bakes loaves that are 2 meters long!

                                        

The more I listened and observed, the greater my admiration and respect grew for Di Maio and his operation.  His knowledge of baking is impressive and after purchasing several products on several  occasions - I'm hooked.  

No - wait - I'm converted.

Buono Come il Pane, Quattro Passi, Nerano (Na)

Buono come il pane...As good as  bread.  An Italian proverb that describes someone who has a good heart and an excellent character. The longer that I am in Southern Italy (25 years last June), the more I can appreciate a good piece of pane.  Long gone are the days of Wonder Bread and Homepride Butter Top Wheat Bread.  The more that I go out, the more that I appreciate the love that goes into this simple staple.   This bread basket that accompanies me at the table.  

Like these specialties that I had a chance to try last month at Quattro Passi, the 2 starred Michelin Restaurant in Nerano. Home to Chef Antonio Mellino and his son Fabrizio.  In fact, it was the 26 year young Fabrizio who described the restaurant's baked goods to me with a spark in his eye...pride in his heart.

Let's begin with the crackers...Buckwheat. Homemade. Try to eat just one.  Try...

Then...

Two loaves of bread,  Crispy crust, warm, full of flavor.  Let's begin from the bottom, shall we?  Bread (prefermented with type 1 stone ground flour and sourdough).   

Then, one of my favs, Mellino's wheat bread prepared with stone ground wheat and covered with grain.  

Poi a simple cube of pane cafone- bread baked in a wood fired oven.  It was hard not to be taken back in time as Mellino shared memories of dipping freshly baked bread in tomato sauce prepared by his grandmother. Memories that he decided to share with me and the rest of his guests who shared the dining room with me that Saturday afternoon. The bread arrived in a piccolo dipping bowl with tomato water and a sprig of fresh basil - straight from Quattro Passi's herb garden.

A stone (ground) throw away from the bread that I grew up with...

Buono questo pane!

Buono...

Like the character that patiently watched it leaven, baked it, and took those quattro passi, that little walk, and shared it with me....

Grazie...

Chef Fabrizio Mellino and I