The story
Il Fornaio, a no-frills bakery on Corso Genova, lands at a middling 4-star rating on ReTubeIt—but the sole creator review suggests that number might be generous. Franchino Er Criminale, in his *Forni criminali GIAMBELLINO Milano* video, found little to recommend. The focaccia was “bland,” the pizzetta con mozzarella “poorly topped,” and the pastries—including a fagottino con mele and brioche con crema—failed to impress on quality.
Compared to the nearby Brianti, Franchino argues Il Fornaio isn't worth your time. For a spot that trades on bakery staples, the execution here left this creator cold. If you’re after a focaccia or a filled pastry, you might want to skip this stop and follow his lead to a better bet just down the street.
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
Reviewers praise Il Fornaio's focaccia as a standout, calling it warm and perfectly textured. The overall vibe is one of comforting, rustic Italian satisfaction.
“This is real focaccia, much softer. You can see it's so soft it's almost dripping because it's so moist, it explodes in your mouth and drips. But it lacks salt — it's bland. It's good but bland.”
What creators say
1 creator has covered Il Fornaio. Most active: Franchino Er Criminale
A disappointing bakery with bland focaccia, poorly topped pizzetta, and low-quality pastries. Not worth it compared to the nearby Brianti.
Dishes mentioned
Focaccia
This is real focaccia, much softer. You can see it's so soft it's almost dripping because it's so moist, it explodes in your mouth and drips. But it lacks salt — it's bland. It's good but bland.
Pizzetta con Mozzarella
The mozzarella on the counter takes on air and becomes like a plastic veil. It's a shame because the dough is good, the dough is not pizza-like but focaccia-like, very soft. I'd almost put more tomato and not put that fake mozzarella on top. It doesn't make sense, it ruins a good product. This pizzetta needs to be rethought.
Fagottino con Mele
This apple turnover seemed interesting, but they put a whole apple inside — a whole apple with all the seeds. No, it doesn't make sense. The pastry is good, but the apple is whole and raw inside. No attention to detail.
- Brioche
