It’s never too late to follow your passions. That’s likely what Antonio Palana thought when he decided to make a clean break from his life as a railway worker. After two decades of dedicated service with the Italian State Railways, Antonio chose to leave behind the much-coveted “steady job” for a plunge into the world of bread-making—a long-suppressed desire. Joining him is Michela Di Rubbo, whose background lies in theatrical production. Together, these newcomers to the art of bread-making are set to inaugurate their brainchild, Frangipane, which will open to the public on 8 December in Milazzo.
The story of Milazzo’s new bakers
The decision to switch from the railway to baking wasn’t made on a whim. Antonio explains: “The seed for bread-making was planted in me when I was very young, kneading bread by hand with my paternal grandmother and baking it in a wood-fired oven.” For Michela, this passion is a way of honouring her past: “This project draws heavily from my childhood and adolescence spent in the hills of Sannio and Irpinia, where my grandparents and parents farmed the land with love, dedication, and effort. They taught me the value of hard work and the taste of authentic produce—pillars upon which we’ve founded our bakery and that we aim to reflect in our offerings.”
Training at Italy’s finest Institutes
Antonio Palana and Michela Di Rubbo are not amateurs. To prepare for their venture, they invested significant time and resources into professional training. Antonio enrolled in Milan’s Madre Project school of bread-making in 2023, a programme by Terzo Paesaggio in collaboration with Davide Longoni’s bakery and Avanzi – Sustainability in Action. Simultaneously, he joined PAU (Panificatori Agricoli Urbani), an association of expert bakers from across Italy, gaining knowledge under Longoni’s expert guidance.
Michela, meanwhile, attended one of Italy’s most prestigious schools, ALMA, known for producing top professionals in hospitality and gastronomy. With a diploma in Food and Beverage Management, she will oversee Frangipane’s financial and operational aspects, ensuring business sustainability and customer satisfaction. She’s undoubtedly the strategic mind behind Frangipane – Forno e Cucina.
A Varied Offering and Contemporary Design
Bread as a symbol of rebellion and transformation underpins their project to reinterpret the classic neighbourhood bakery. Located near the sea, the space exudes freshness and vitality, thanks to interior design by Roman architects Un/done, featuring captivating plays of light to create an immersive experience. Customers can watch the bakers in action—a key desire of Antonio’s: “I want to create with my hands, design my own products, and make them accessible to an audience I imagine will appreciate them. The challenge of creating something new while honouring my region’s culinary traditions motivates me daily.”
Their production philosophy embraces environmental respect and the well-being of the local community. The menu will feature bread, pizza, and larger leavened products like panettone, crafted using mostly organic, whole-grain flours from certified supply chains, in true Longoni style. Beyond bread, they also aim to honour Sicilian classics prepared using vaso cottura (jar cooking), a method that preserves the ingredients’ organoleptic qualities.
This diverse offering reflects their ambition to make Frangipane more than just a bakery. They envision it as a space for connection and exchange—a place where people can enrich one another’s lives.
Frangipane – Forno e Cucina is set to become a culinary and cultural hub in Milazzo, one that blends tradition and modernity with an authentic passion for bread-making.
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