Discovering Bread: Elio Romeo’s Passionate Journey

You have to hear about Elio Romeo’s bread adventure on Ischia! His passion and craft will inspire your next culinary exploration.

The Rise of Forno Romeo: A Personal Story

When I first stumbled upon Forno Romeo on the enchanting island of Ischia, I couldn’t help but feel a spark of curiosity. The young baker, Elio Romeo, has transformed his love for bread into an extraordinary journey. Starting from humble beginnings in the gastronomic world at just 13 years old—serving tables, mixing drinks, even butchering—his path eventually led him to London. It was there, at the age of 20, that he discovered his true calling: baking.

Returning to his beloved island in 2015, Elio found inspiration in his father’s longstanding baking traditions. As he experimented with different doughs across various local bakeries, it became clear to him that he had a natural talent for this craft. With an unquenchable thirst for knowledge and a desire to master the art of bread-making, he launched Forno Romeo in June 2021. The bakery quickly earned accolades like two Pani del Gambero Rosso—an impressive feat!

Crafting Quality with Passion

What sets Forno Romeo apart is Elio’s unwavering commitment to quality over quantity. On Ischia, where mass-produced bread often reigns supreme, Elio decided to take a different approach. He sources ancient Sicilian grains like Russello and Margherito, alongside specialty flours such as millet flour. This dedication ensures that every loaf that comes out of his oven is not only delicious but also a testament to the rich heritage of Italian baking.

“Every region in Italy boasts its unique type of bread; it’s an invaluable gastronomic treasure,” Elio passionately explains as he rolls out dough early each morning. The locals and tourists flock to his bakery for the famed Ischitan cornetto—a delightful double-dough pastry—and other traditional sweets like pastiera and torta caprese. Each product reflects both tradition and innovation.

Bread with a Twist: Unique Offerings

Elio’s creativity shines through especially in his pizza offerings and seasonal experiments with bread types. He prefers classic flavors like sausage with friarielli or provola with potatoes for his pizzas while championing winter specials like turmeric ciabatta—just one example of how he marries tradition with modern flair.

His background as a butcher plays into his artisanal approach too; he crafts house-made salami which enhances the flavors of his pizzas significantly. Notably, many of his baked goods are served at reputable restaurants across Ischia, showcasing the respect he commands within the culinary community.

Future Aspirations: A Return to Roots

But don’t think Elio is resting on his laurels! His journey is far from over; he’s committed to continuous learning and improvement in the art of baking. Recently embarking on courses abroad—specifically focusing on French baking techniques—he also dreams of cultivating local grains again on Mount Epomeo, where a variety called Carosella once thrived.

“I want to bring back that agricultural heritage,” he expresses excitedly about reviving this ancient grain on Ischia.

As I left Forno Romeo with my bag stuffed full of freshly baked delights—a mix between anticipation and satisfaction bubbled within me. Elio isn’t just making bread; he’s crafting experiences that connect people back to their roots through simple yet profound pleasures.

Photo by Helen Ast on Unsplash