The story
Tucked into Milan’s Loreto neighborhood, Da un Chicco all’Altro is a commercial bakery-pastry shop that local critic Franchino Er Criminale sums up bluntly: “nothing special.” In his *Forni criminali LORETO Milano* segment, he calls it “average and overpriced,” though he concedes some items are good. The menu runs from Pizzetta Milanese and Pizzetta Romana to Panzerotto con Prosciutto Cotto, Focaccia con Cipolle, Girella Sfoglia, and a Crostatina di Laboratorio.
Still, a solid 4.4-star rating suggests a loyal local following, even if the critic isn’t bowled over. For a quick pastry or savory bake in the area, this spot delivers competence without pretense—just don’t expect artistry.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the Girella sfoglia as the standout dish, praising its delicate, flaky layers. The overall vibe is one of warm, rustic comfort, with simple ingredients elevated to memorable heights.
“Very caramelised sugars, good, not bad at all. But it doesn't make it to 100% Spign. There's not that crumbliness that makes you go 'wow', inside it gives you the illusion at the first bite that it's amazing, then the sogginess arrives. We were the ones who said 'never again soggy'.”
What creators say
1 creator has covered Da un Chicco all'Altro. Most active: Franchino Er Criminale
A decent commercial bakery-pastry shop, nothing special. Some items are good, but overall it's average and overpriced.
Dishes mentioned
Pizzetta Milanese
This Milanese-style pizzetta — which I refuse to call a pizzetta, for me it's a focaccia — they heated it up. It doesn't look bad, actually it isn't. The dough is decent, maybe a bit undercooked, but the result is not bad at all. The flavour is very good, the topping is well balanced. The dough doesn't blow me away though, and it's also a bit undercooked. It's definitely crunchy on the outside, very soft inside. A decent product, but nothing that makes my eyes roll back.
Pizzetta Romana
The Roman-style one, I find it a bit limp. It bends, the flavour is very good, the topping is well balanced. The dough doesn't blow me away, and it's also a bit undercooked. It's definitely crunchy on the outside, very soft inside. A decent product, but nothing special.
Panzerotto con Prosciutto Cotto
This is probably the best thing I've eaten so far. It's more than decent, the tomato inside is well cooked, the dough is good, well cooked. The ham — they didn't put shoulder, just cooked ham — the filling is there and it's not bad at all. The dough is good. Fewer flaws than the pizzettas.
Focaccia con Cipolle
The dough isn't bad, and the onion — which looked very anemic — is more cooked than it seems. Overall this onion focaccia is good. Too bad, in my humble opinion, it's also a bit undercooked. So everything we're eating could be an 8 or 8.5, but they keep wanting to take a 7.5. I don't want an 8, I want a 7.5. I have to give you that thing that's wrong, that annoyance for which you can't say 'Oh my god, how good' — you can only say it's good.
Girella Sfoglia
Very caramelised sugars, good, not bad at all. But it doesn't make it to 100% Spign. There's not that crumbliness that makes you go 'wow', inside it gives you the illusion at the first bite that it's amazing, then the sogginess arrives. We were the ones who said 'never again soggy'.
