The story
Panetteria da Anna, a pastry shop in Milan’s Via Muzio Scevola, has earned a 4.5-star rating—though not everyone is convinced. Creator Franchino Er Criminale, in his "Forni criminali BICOCCA Milano” review, describes a bakery run by and for old locals but warns that most products are bought in and of low quality. He singles out the focaccia bianca as the only passable item; everything else, including the pizzetta Margherita, crostatina, and brioche, he dismisses as subpar.
Despite the bakery's old-school charm and local patronage, Franchino makes clear he cannot give it a passing grade overall. The sole bright spot is that focaccia bianca, which he deems adequate—a thin compliment in an otherwise harsh assessment. For those seeking a true neighborhood spot, it may still hold appeal, but visitors should manage expectations accordingly.
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 rave about the airy, salt-kissed Focaccia bianca, calling it the soul of Panetteria da Anna. The overall vibe is one of rustic, unpretentious warmth that makes every bite feel like a discovery.
“The focaccia bianca flakes well, and there's oil underneath that explodes in your mouth when you bite it. But the oil doesn't have a great flavour. The dough is fairly melt-in-the-mouth, well-salted, and edible. It's sufficient, not bad overall.”
What creators say
1 creator has covered Panetteria da Anna. Most active: Franchino Er Criminale
A bakery frequented by old locals, but most products are bought in and of low quality. Only the focaccia bianca is passable. I can't give it a passing grade overall.
Dishes mentioned
- Pizza Margherita
- Focaccia
Crostatina di Laboratorio
This crostatina is clearly from a laboratory — mass-produced. The pastry is soft and limp, the jam is super sugary. I can't give it a passing grade.
Brioche di Laboratorio
The brioche is from a laboratory — very hard. I had to taste it, but it's not good.
