Giovanni's son Angioli is passionate about food and wine, has traveled in France, and has broadened the operation to include a well-supplied shop, wine store, and restaurant. In the shop look for a fantastic selection of imported, domestic, and local salumi, cheese, and wine as well as Barni's bread. The wine list is amazing, with Italian and French bargains begging to be opened, and fine wine is served by the glass. His bread is sold in an anonymous grocery store, owned by his family, next door to his oven, and the scent of fresh bread perfumes the air. His wood-burning oven is over 100 years old, and the bread baked in it, fragrant and wheaty, is made from Tuscan flour, starter , and a small amount of yeast.
Bread rises in a room over the still-warm oven.
On Saturdays bread is baked three times to satisfy the local demand, since Castino's bread is known to last longer and taste better than most. One of my favorite breads comes from the Agnese family bakery in Ponte Attigliano, near Poggio a Caiano. Signora Agnese baked her bread, which has had a kind of cult following in the area, until recently. The bread is made from Tuscan flour and starter. On Saturdays bread is baked three or four times to satisfy the local demand.