Forno Macerola Ilvio C. Dal 1950

A real desolation at 11.00 was already finished the bread there were no desserts, in a few words nothing will be 'maybe the fault of the holidays the place was semi desolate

On advice from some friends, I started buying in this oven some of their specialties. Oil sandwiches, bread shakes and red pizza are the top products that can be found daily in this small family-run oven. I just tasted their Easter pizza too: the best of Marsica!!! Recommended!

Talking about the Macerola Oven is not like describing an occasional experience, but a daily habit of many families like mine. I think they produce artisan bread for over 60 years (I remember that my grandfather ate it in the morning, still hot, with oil, salt and fresh tomato). Marsica is famous for its bread with potatoes and I recommend to those who happen in the area not to miss the opportunity to try it. The popularity and success of this oven is mainly based on word-of-mouth and its concrete quality. The oven is located a hundred meters from the main square of Avezzano, in the middle, on a alley (Via 2 June) not well known. The place where the products are sold to the public is bright and extremely clean, well separated from the production workshop behind. The display of the products is protected and ordered on shelves and windows, with accurate description of the ingredients and processing. The staff is extremely friendly, quick and honest, equipped with a protective headset and work gown. Sometimes, especially in summer in the presence of the holidaymakers, I happened to make a little row, but without too much discomfort. The taste, the smell and the consistency of the bread of the Macerola Oven are unmistakable, so that I can recognize it in the premises and in the houses of friends where I happened to find it. In particular, I recommend to try it with Nutella or freshly sliced meats, or to make bruschetta even the next day. The pizza is also delicious, with a soft texture but never delicious. In the exhibitors at the sides of the premises there is a remarkable variety of typical Abruzzo desserts, meticulously described. Try a kilo of what I think is the best bread with the potatoes in the area, costs little more than 2 euros: it is worth doing it at least once in life!

Excellent bread and pizza, always helpful and kind, bright and welcoming environment! Great!

It's a small family-run reality, which began with the unforgettable Mr. Elvio and now managed by his children. This activity represents an institution for those who, like me, were born and raised in that neighborhood, remaining faithful to the true, traditional bread, without giving in to the fashions of the moment. The crispy fruits, the white pizza and the whole bread are the products I prefer. Dear and always smiling Mrs Gabriella.