The story
Man Forneria Santa Rita averages a respectable 4.2 stars, but creator Franchino Er Criminale reveals a sharp divide between its two Torino addresses. At the San Donato branch, he gives a 7.5, praising the mozzarella and rosemary focaccias while noting the olive version disappoints. The Filadelfia location, however, he calls “disappointing,” selling “old, low‑quality products” where only the fresh focaccia passes. Specific misses there include the Pizzetta con Salame Piccante, Pangocciole, Sfogliatella, and Pasticciotto Pugliese al Pistacchio.
Tagged as a neighborhood favorite, this bakery may please regulars, but your experience depends entirely on which door you walk through. San Donato delivers solid focaccia; Filadelfia is best avoided. As Franchino sums it up, quality is inconsistent—choose your branch wisely.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
At Man Forneria Santa Rita, the olive-studded focaccia earns rapturous praise for its pillowy texture and salty bite. The overall vibe is one of unpretentious, rustic warmth that makes every bite feel like a generous embrace.
“This olive focaccia looks beautiful but I expected much better — the dough is elastic, a bit hard at the edges. Classic case of 'beautiful but doesn't dance'.”
What creators say
2 creators have covered Man Forneria Santa Rita. Most active: Franchino Er Criminale
A well-stocked bakery with a numbering system I personally hate — the mozzarella focaccia and rosemary focaccia are good, but the olive focaccia disappoints. Overall a 7.5.
Dishes mentioned
Focaccia con Olive
This olive focaccia looks beautiful but I expected much better — the dough is elastic, a bit hard at the edges. Classic case of 'beautiful but doesn't dance'.
Focaccia con Mozzarella
This focaccia with mozzarella is much better — very good, a beautiful dough, well-seasoned, very pleasant to eat. It seems like a different baker made it.
Focaccia con Rosmarino
This rosemary focaccia is more like a pizza — thin, crunchy, well-seasoned with lots of oil, salt and rosemary. The flavour is perfect, the baking is good. A very good result.
- Franchino Er CriminaleSkipped
Forni criminali FILADELFIA Torino · @ 16:32
A disappointing bakery selling old, low-quality products — only the fresh focaccia is passable. Not recommended.
Dishes mentioned
Pizzetta con Salame Piccante
Look at this little pizza with spicy salami — but the salami looks dry, like it's from yesterday. It's all dry, even underneath. Taste it — it's from yesterday. I give it a 3 out of 10.
- Focaccia
Pangocciole
Why do you call it pangocciole if there are no chocolate chips? I can't see any on the outside, and inside there are barely any. The bread is hard and raw inside. This is terrible.
Sfogliatella
I've tasted decent sfogliatelle in Turin and Milan, but not like the ones from Attanasio. This one feels like it's from a lab. It's a bit limp — when I opened it, it didn't even crack. The tail makes more noise at the club. I thought it would be worse, though.
Pasticciotto Pugliese al Pistacchio
I touch it and it's completely soft — no crunch at all. The pistachio is chemical, from a lab. It's that super chemical pistachio paste that coats your whole mouth, it tastes like pesto, not pistachio. The shortcrust is completely soft. This is terrible.
