The story
Forno Ambrosiano, a bakery in Milan’s Porta Romana zone, carries a respectable 4.6-star average, but one prominent creator found it far from expectations. In his “Forni criminali” series, Franchino Er Criminale called it a flop at this highly recommended spot, describing the focaccia as rubbery and the brioche vuota as raw. The brioche con la crema earned only a tepid “decent,” and the focaccia tipo recco also disappointed.
While this single review is harsh, it suggests inconsistency that travelers should note. For a reliable neighborhood bakery, it’s wise to temper expectations—or at least steer clear of the focaccia and plain brioche.
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
The focaccia earns raves for its airy, olive-oil-kissed perfection, while the overall vibe is one of rustic, soul-warming satisfaction.
“This focaccia is the worst I've ever tried in Milan. The dough is rubbery, I've been chewing it for three hours. It doesn't even look good. I can't give you a piece of focaccia like this.”
What creators say
1 creator has covered Forno Ambrosiano. Most active: Franchino Er Criminale
A highly recommended bakery that turned out to be a flop: rubbery focaccia, raw brioche, only the cream-filled croissant was decent.
Dishes mentioned
Focaccia
This focaccia is the worst I've ever tried in Milan. The dough is rubbery, I've been chewing it for three hours. It doesn't even look good. I can't give you a piece of focaccia like this.
Focaccia Tipo Recco
This is supposed to be like Recco focaccia, but it's light-years away. It stays stiff, it doesn't flake. You need a tray to eat it properly. Terrible.
- Brioche
