The story
Con Mollica o Senza has quickly become a standout in Milan’s sandwich scene, drawing significant crowds for its high-quality ingredients sourced directly from Naples. Creator Giovanni Fois praised the shop as "a great addition" to the city, specifically highlighting the panino with pancetta, smoked provola, and eggplant, alongside the salame Napoli sandwich featuring pesto cream, pistachio, and burrata. While Fois noted that the bread-to-filling ratio could be improved and long queues are a standard expectation, he ultimately concluded that the craftsmanship makes the shop worthy of the attention.
However, the experience is not without its critics. While the food is widely recognized for being generous and flavorful, the venue’s physical environment has drawn scrutiny. Creator Secondo Luca described the space as uninviting and poorly maintained, citing concerns regarding its cleanliness and decor. For those willing to brave the wait, it remains a notable destination for traditional Italian-style panini.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the Donato sandwich, calling it a must-try, and the overall vibe is warm, rustic, and deeply satisfying.
“This sandwich is really well balanced — you get a bit of saltiness, a bit of fat, a bit of sweetness, very enveloping, it coats your palate nicely. The bread is served warm, around 38°C, which is perfect. It's indulgent, really indulgent. The only issue is the environment, not the food.”
What creators say
2 creators have covered Con Mollica o Senza. Most active: Secondo Luca, Giovanni Fois
The food is good and generous for the price, but the interior is ugly, poorly maintained, and feels like a cheap renovation of an old space.
Dishes mentioned
Donato
This sandwich is really well balanced — you get a bit of saltiness, a bit of fat, a bit of sweetness, very enveloping, it coats your palate nicely. The bread is served warm, around 38°C, which is perfect. It's indulgent, really indulgent. The only issue is the environment, not the food.
Steven
The quality of the cured ham is excellent, just the right saltiness. But I'm not so sure about the pistachio cream — I don't know, I don't know. Between the two, I prefer the Steven. The mortadella is simple and works. One thing that makes no sense is cutting the prosciutto crudo to 3 mm thick — that's like a steak, I don't like that. And if we want to be picky, there's a line of oxidation, so the ham was exposed to too much air.
A great spot for Italian-style sandwiches in Milan, with high-quality ingredients from Naples, though the bread-to-filling ratio could be improved and the queue is long.
Dishes mentioned
Panino con Pancetta, Provola Affumicata e Melanzane
This sandwich has a really strong smoky provola flavour, and the pancetta in the centre gives it its own kick. The bread is huge and crunchy, but I like it. The aubergines add a nice touch. It's perfectly balanced, panoso but not too much. I'm happy with it.
Panino con Salame Napoli, Crema di Pesto e Pistacchio e Burrata
This sandwich has salame napoletano, pesto cream and pistachio, and burrata. The pesto is good, they make it themselves. But personally, the salame gets boring faster than prosciutto or pancetta. You have to bite hard. The bread-to-filling ratio is off — too much bread.
