The story
Nestled in Torino’s Piazza della Repubblica, Panificio della Basilica has earned a solid reputation as a neighborhood bakery with a modern, open-kitchen feel. Franchino Er Criminale, in his review, highlights the bakery’s excellent focaccia, singling out the red version with anchovies and the inventive pumpkin-chocolate creation. The simple focaccia also earns a thumbs-up, though he notes the pangocciole was slightly undercooked. It’s the kind of place where the classics and the creative twists both deserve attention.
With a 4.3-star rating and a vibe that feels both artisanal and welcoming, this bakery delivers on its Italian bread tradition while pushing into more adventurous territory. For those craving a savory bite or a sweet, seasonal treat, Panificio della Basilica rewards a visit—especially if you time it for the focaccia straight from the oven.
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 Pangocciole, a standout pastry that embodies the bakery’s soulful simplicity. The overall vibe is warm, rustic, and deeply satisfying.
“This chocolate chip bread looked good from the outside, with a nice color and plenty of chocolate chips, but the dough is a bit undercooked inside — you can feel it when you chew the crumb. It's a shame because it had everything to be a great pangocciole.”
What creators say
1 creator has covered Panificio della Basilica. Most active: Franchino Er Criminale
A solid bakery with excellent focaccia, especially the red one with anchovies and the pumpkin-chocolate creation, though the pangocciole was slightly undercooked.
Dishes mentioned
- Focaccia
Focaccia Rossa con Alici e Olive
This red focaccia with tomato, anchovies and olives is very soft and moist, more of a focaccia dough than pizza. The tomato is cooked really well, delicious, and the anchovy on top is perfect. The dough is even more melt-in-your-mouth than the plain one. I'd give it an 8.5.
Focaccia con Farina di Zucca e Gocce di Cioccolato Fondente
This focaccia with pumpkin flour and dark chocolate chips is a poetry. The dough is excellent, the idea is wonderful, the result is fantastic. With the sugar and chocolate that crunch underneath, it's amazing. I could eat it endlessly — it's worth the trip. I'd give it a 9.
Pangocciole
This chocolate chip bread looked good from the outside, with a nice color and plenty of chocolate chips, but the dough is a bit undercooked inside — you can feel it when you chew the crumb. It's a shame because it had everything to be a great pangocciole.
