Forno a legna Mancini

The origins of the oven date back to the early 1960s, when Ezio and Esterina decided to put their experience in the processing and production of bread to start their own business.

The laboratory and the shop were opened in the historic center of Campli and immediately became an institution and a meeting point for the whole Cample community, a connoisseur of the seriousness, competence and passion in the work of Ezio and Esterina.

In a short time, the bread from the Mancini wood-fired oven crossed the borders of the Cample territory, expanding to the whole province thanks to an ever wider word of mouth.
Over the years, the business has grown more and more, crossing regional borders; Ezio and Esterina were joined by their son Vittorio who today, together with his wife Antonella, carries on the ancient tradition albeit with more modern and cutting-edge systems in terms of standards and certifications.
 The Mancini family represents a real point of reference for all those who love artisan bread.
A bread with an ancient taste, that of the Mancini wood oven, made to perfection, thanks to the use of carefully selected flours and to processing methods absolutely faithful to tradition, such as the use of the wood oven and natural leavening , both for the production of white and dark bread.

History and tradition represent aspects of great importance in the current panorama of bread production and the Mancini wood oven perfectly summarizes them within a typical and varied complex of bakery products which, in addition to bread, include an excellent focaccia and a rich pastry made by the skilled and expert hands of the patron Antonella: pies, milk biscuits, small pastries, taralli and all the other desserts of the Camplese tradition.

Not just bread ...

The laboratory monster produces sweet and savory traditional delicacies every day:

• Pizzas, Calzoni, Pancakes, Rustici, Pan Brioches, Rustic Pizzas, Cakes, Small Pastries Traditional sweets and biscuits with an ancient taste for breakfast