The story
Panettiere Zio Tony, a no-frills bakery on Via Genova in Torino’s Lingotto neighborhood, earns a measured recommendation from local creator Franchino Er Criminale. He describes it as a decent neighborhood spot where the focaccia dough shows promise but the seasoning falls flat—a missed opportunity for both the white and red versions. The girella con uvetta also appears on the menu but goes unremarked.
What makes this bakery worth a detour, according to Franchino, is the crostatina con ricotta. He calls it excellent, a standout that redeems an otherwise inconsistent lineup. For those seeking a simple, locally-rooted pastry stop in Torino, Zio Tony delivers best when you skip the breads and go straight for that ricotta tart.
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 focaccia rossa, calling it a soulful, rustic triumph. The overall vibe is one of hearty, unpretentious Italian warmth that feels like a hug on a plate.
“Same dough as the white one, but very soggy with tomato — the tomato seems undercooked, added later. The dough is good but there's a lot of raw tomato. Also a 6 to 6.5.”
What creators say
1 creator has covered Panettiere Zio Tony. Most active: Franchino Er Criminale
A decent neighborhood bakery with good focaccia dough but bland seasoning; the crostatina with ricotta is excellent and worth a detour.
Dishes mentioned
- Focaccia
Girella con Uvetta
It's cute, but a bit dry — no chocolate coating, just chocolate chips and raisins. Too sugary. It's a simple bakery product you find anywhere in Rome. I'd give it a 7.
Crostatina con Ricotta
The pastry is very good — friable, crunchy, with almost sugar crystals that crack under the tooth. The ricotta is good too. This is an 8. If you're in the area, it's worth the trip — I'd come back just for this.
