Anne's Blog

Ventotene: Tonino Missing at the Bakery

Date: August 19, 2016 - categories: , - Leave your thoughts

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.

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Heading towards the bakery

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Forno Aiello

baker

baker-poster

Sign outside the bakery tells you all about the goodness inside

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Just inside the entryway, the ice cream cakes

gelato-cakes

desserts-freezer

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.

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Giocchino at the cash register now

i-baker

….and Francesca serves up customers

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We’ll miss Tonino. He lives on in the goodness of Forno Aiello:

breads

tortina

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cornetti

various-pizza

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arancini

pizza-cipolla

serving-customers

montanare

pizza-pomodoro-mozzarella

pizza-melanzane

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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.

taralli

Taralli al pomodoro

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Taralli alle lenticchie (with Ventotene lentils)

New pizzas, too: pizza with figs and prosciutto and pizza with sliced winter squash on top.

Pizza con prosciutto e fichi

pizza-zucca

Piazza con la zucca (“winter squash”)

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.

hello

I had to try that squash pasta….

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Our usual Ventotene morning start: espresso and a pasta frolla from the bakery

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Every morning, a pasta frolla, filled with 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

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Agenzia Viaggi Stoppini in Assisi handles all technical support for my guided visits (bus transportation, organization of meals, etc)