Maria Rosaria Perna is a young lady from Torella dei Lombardi.
Always by her husband's side in life and at work, but her "trial by fire" comes in 2015 when she fully replaces Antonello as the head baker in the company's oven. Drawing from her previous organic experience, she takes everything she can and her passion led her to attend bakery courses.
Candriano® is a traditional provincial bakery, but it's also a new bread laboratory: baked with a mix of their own soft wheat flours and local mills', the "bread of yesteryear" is naturally leavened with sourdough. Then, there are the multigrain ones, and for customers seeking something savory, there are whole grain crackers and breadsticks. Other products available at the counter? Pizza cooked on a griddle filled with seasonal vegetables from their own garden: peppers, zucchini flowers, cherry tomatoes, basil. Also tempting are the sweets: breakfast pastries (croissants, puff pastry parcels with jam, chocolate, fruit tarts), milk biscuits, hazelnut biscuits. And for special occasions, there are rustic cakes, taralli, herb pizza, to carry forward a project that speaks volumes about the territory and ancient flavors.
The bakery is open from Monday to Saturday, with continuous hours; also for sale are highly sought-after arrangements with the company's wines.