The story
Gabaglio, a bakery in Milan’s Porta Venezia district, boasts a 4.6-star average on ReTubeIt—but creator Franchino Er Criminale offers a stark counterpoint. In his YouTube review, he calls the shop out for claiming “to be a bakery since 1926, but everything is industrial,” specifically the focaccia, brioches, and pizzette, which he says all feel “from a laboratory.” He refuses to even classify it as a bakery.
The venue’s overall score suggests many happy customers, yet this sharp critique raises real questions. The contrast between its heritage claim and the industrial feel of baked goods like the Focaccia Semplice and “Brioche di Laboratorio” leaves diners to wonder whether tradition here has given way to mass production.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Gabaglio’s pizzette earns the spotlight, a crisp, savory bite that anchors the meal. Reviewers find the food warm, unpretentious, and deeply satisfying.
“These are small pizzas with tomato and cheese, but they're rubbery and elastic. They look like industrial products, not fresh from a bakery.”
What creators say
1 creator has covered Gabaglio. Most active: Franchino Er Criminale
A place that claims to be a bakery since 1926, but everything is industrial — focaccia, brioches, pizzette all seem from a laboratory. I don't even classify it as a bakery.
Dishes mentioned
Focaccia Semplice
This is a simple piece of focaccia, very bread-like, nothing special. It feels like it was heated in a microwave. I don't even know what to say — it's not worth commenting on.
Focaccine
I got two small focaccine, they're elastic and rubbery. The baking looks okay on the outside, but they're clearly from a laboratory, not homemade.
- Pizzetta
Brioche di Laboratorio
These brioches are clearly from a laboratory, like packaged supermarket croissants. They're not worth reviewing.
