The story
Tucked away in Torino’s San Salvario neighborhood, Ficini is a high-end bakery that has quietly earned a 4.4-star rating. Creator Franchino Er Criminale calls its artisan pizzas and focacce “phenomenal,” noting that while the spot is “noticeably more expensive,” the top-quality ingredients make it “worth it.”
This is not your everyday bakery. The focus here is on upscale, locally sourced ingredients that elevate classic Italian baked goods. Standouts from Franchino’s visit include the Pizza con Noci e Gorgonzola, the Ruota di Focaccia Toscana Sciocca, and a sweet Fagottino di Sfoglia con Nutella. For those willing to spend a little more, Ficini delivers a memorable bite—a quiet, confident spot that rewards the detour with genuine craftsmanship.
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
Ficini’s pizza con noci e gorgonzola earns rapturous praise, a nutty, creamy triumph. The overall vibe is one of genuine, unfussy warmth that makes every bite feel like a discovery.
“Look at that beautiful bake, look at that beautiful leavening, look at that beautiful crust — you can see it's good stuff. This is real pizza, this is a good pizza. Regardless of the topping — gorgonzola and walnuts, which are divine — the dough itself is perfect, the bake is perfect. I'm happy I paid a lot for it, because it's pizza. I'd give it a 9.5 out of 10.”
What creators say
1 creator has covered Ficini. Most active: Franchino Er Criminale
A high-end bakery with phenomenal pizza and focaccia, top-quality ingredients, but noticeably more expensive — worth it for the quality.
Dishes mentioned
Pizza con Noci e Gorgonzola
Look at that beautiful bake, look at that beautiful leavening, look at that beautiful crust — you can see it's good stuff. This is real pizza, this is a good pizza. Regardless of the topping — gorgonzola and walnuts, which are divine — the dough itself is perfect, the bake is perfect. I'm happy I paid a lot for it, because it's pizza. I'd give it a 9.5 out of 10.
Ruota di Focaccia Toscana Sciocca
In Tuscany they make bland bread called 'pane sciocco', and they've made a wheel of focaccia with the same dough — unsalted, then salted only on top. It's a beautiful disc, a disc of love. Look at the oil, you can see it's EVO because it's greenish. Look at the salt crystals on top. The crust is crispy on the outside, well-baked inside — crunchiness, friability, aroma, flavor, everything is there.
Fagottino di Sfoglia con Nutella
Even though it has Nutella, I wanted it because look how beautiful it is. The pastry outside looks great. It's good — the layers of pastry do the work, it's hollow inside and they fill it on the spot. Look at the bake too. The little bundle is well-baked, good, the chocolate chips crunch under your teeth. Everything is good.
