Ventotene: Tonino Missing at the Bakery
Every Ventotene stay means daily visits to the Aiello Forno (“bakery”). As I walked in this visit, past the refrigerator with ice-cream cakes and turned towards the cash register, I’d hoped to greet elderly Tonino, owner – and once the island baker.
He wasn’t there. Son Gioacchino was at the register. “We lost our papa’ in July,” he told me. I offered “sincere condoglianze” to Gioacchino and his sister, Francesca, as always, behind the counter cutting pizzas, wrapping pastries, weighing loaves of bread for customers.
We’ll miss Tonino. He lives on in the goodness of Forno Aiello:
And at the forno, traditional flavors are joined by novita’ (“new items”): this summer, taralli con lenticchie (a baked savory ring with lentils in the dough – and this island is famous for lentils) flank the traditional simple taralli and tomato taralli.
New pizzas, too: pizza with figs and prosciutto and pizza with sliced winter squash on top.
I’ll try the fig pizza tomorrow. Today, I tried the tasty squash one, although later in the morning: here on Ventotene, our days always start with an espresso together with an Aiello pasta frolla filled with local ricotta.
Back to Forno Aiello tomorrow for that morning frolla and later on, pizza con prosciutto e fichi.
Read why Ventotene is like coming home
Click here for more on why we love this island
Click here to read about Tonino Aniello and his bakery
Read more on good Ventotene eating
Read about Ventotene, the “literary island”
Read more about the island of Ventotene
Read about – and see – Ventotene’s splendid sea
Read about a Ventotene spot we love
See the kaleidoscopic colors of Ventotene
Read about – and see! – pizza goodness (and not only) on Ventotene
Read about the European summit on the island of Ventotene, Aug. 22, 2016
Read about good eating at the “scooter truck”
Read about “palate poetry” on Ventotene