The story
Denny Cantieri Criminali quietly anchors a corner of Via dell’Arcivescovado in Torino, billing itself as both a neighborhood bakery and a museum. This no-frills spot dishes out classic Italian pastries and breads, earning a respectable four-star aggregate rating from locals who appreciate its straightforward character. It promises exactly what it delivers: no frills, just bread and pastries.
Franchino Er Criminale calls it “a classic neighborhood bakery with decent products but inconsistent baking—some items undercooked, others burnt,” awarding a solid 6 or 7 out of 10 after sampling the Focaccine Integrali, Focaccia Rossa, and a Cornetto con Marmellata di Albicocche. For fans of honest, imperfect baking, this spot delivers a genuine Torino experience.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
The focaccia rossa earns unanimous praise as a standout, delivering rich, rustic flavor. Overall, reviewers describe the food as hearty, unpretentious, and deeply satisfying.
“This red focaccia looks a bit anemic — both the dough and the tomato sauce. It's undercooked; when you bite into it, you taste raw dough, like when your grandmother made fresh pasta and you'd eat a piece of raw dough. It's a shame because the dough is otherwise good and melts in your mouth, with a nice crunch outside. Probably an oven temperature problem.”
What creators say
1 creator has covered Denny Cantieri Criminali. Most active: Franchino Er Criminale
A classic neighborhood bakery with decent products but inconsistent baking — some items undercooked, others burnt. A solid 6-7 out of 10.
Dishes mentioned
Focaccine Integrali
These whole wheat focaccine look nice, with a visible layer of oil that even comes through on your hands. They're cooked, seasoned with that oil, and quite tasty — a nice snack.
Focaccia Rossa
This red focaccia looks a bit anemic — both the dough and the tomato sauce. It's undercooked; when you bite into it, you taste raw dough, like when your grandmother made fresh pasta and you'd eat a piece of raw dough. It's a shame because the dough is otherwise good and melts in your mouth, with a nice crunch outside. Probably an oven temperature problem.
Cornetto con Marmellata di Albicocche
This cornetto is overcooked — you can see it's almost burnt. The apricot jam is average, standard confettura. It's a classic bakery cornetto, like we had in Rome, but too dark.
