The story
Tucked away in the historic center of Roccascalegna, Forno Il Barone is a charming, tiny bakery that captures the authentic spirit of Abruzzo. Run by Signora Maria, this local gem has earned a reputation for its dedication to traditional techniques and high-quality baked goods. It serves as a perfect stop for travelers exploring the nearby castle or the Gole di S. Martino.
The bakery is perhaps best known for its unique *pane porchettato*, a standout item that creators at *Where The Foodies Go* insist makes the trip "absolutely worth it." Beyond their signature bread, the menu features an impressive variety of regional specialties, including *nuvole fritte*, *pizza scema al tartufo*, and both savory and sweet *fiadoni*. Whether you are craving a classic *maritozzo* or looking to sample local staples, this bakery offers a genuine taste of Italian tradition.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Forno Il Barone’s Maritozzo, a cloud-like cream bun, earns rapturous praise as the must-order standout. The overall vibe is one of rustic, heartfelt warmth, with every dish feeling like a loving tribute to Italian tradition.
“The signora gave us a maritozzo for free. It smells divine, it's so soft it's literally dissolving in my hand — softer than my wife.”
What creators say
1 creator has covered Forno Il Barone. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Il pane porchettato, il castello di Roccascalegna, le Gole di S.Martino - Viaggio In Abruzzo - Ep.34 · @ 1:35
A tiny bakery in the historic center of Roccascalegna run by Signora Maria, famous for her unique pane porchettato and a variety of traditional baked goods — absolutely worth the trip.
Dishes mentioned
Pane Porchettato
This is pane porchettato — not bread with porchetta on the side, the porchetta is already inside. The crust is crunchy even on the inside, the porchetta is well-spiced, and the bread is soft because it was just baked. I've never seen this anywhere else in Italy. It's worth the trip just for this.
Nuvole Fritte
These are clouds of dough with cheese and eggs, basically fried. They're delicious like this, and the signora said they're also great reheated in sauce, like pallotte cacio e ova.
Pizza Scema al Tartufo
Pizza scema is a kind of bread or focaccia typical of the Chieti hinterland, made with water, flour, oil, and white wine, no yeast. This one has truffle — you smell the truffle more than you taste it, but it's there. It's crunchy outside, soft inside, easy to carry anywhere.
Fiadone Salato
The fiadone here is gigantic. It's made with eggs, oil, white wine, and flour, and the filling is all cheese — cow's milk cheese, not ricotta. It's very cheesy, spongy, and nicely oily. Really good.
Fiadone Dolce
A sweet fiadone — I'd never heard of it before. It's based on cheese, a very neutral cow's milk cheese, but with lots of sugar. You can clearly taste it's cheese, but it's really pleasant as a dessert. Approved.
