‘O Paniello

Directly from Two Michelin Star Chef Francesco Sposito comes a new creation born from the union of tradition and innovation, where time plays a key role: 36 hours of leavening, careful dough preparation, and the many hours of baking that follow all contribute to its uniqueness.

It all begins with the selection of the finest raw ingredients: natural sourdough produced in the Taverna Estia laboratory, skillfully cultivated to achieve perfect acidity and consistency; organic eggs and soft wheat flour; and the best cured meats and cheeses from the Campania region, all lovingly combined by expert hands to enhance their purity and flavor.

This is how a reimagined Casatiello is born—featuring a dough so soft and airy it feels like a cloud, with beautifully open crumb structures that invite dreams with every bite.

All these precious elements come together in a dance of flavor and pure poetry for the palate.

Taverna Estia’s ‘O Paniello, being a handcrafted product, contains no preservatives, and is therefore best enjoyed as soon as possible.

To fully enhance its flavor, we recommend placing it in a static oven at a temperature between 25°C and 30°C (77°F–86°F) for about 15 minutes before serving.

Bon voyage through flavor.