The story
At Panificio Il Forno di Ventrella in Torino, bakeries don’t come more divisive. With a stellar 4.8-star rating from the crowd, this Vanchiglia spot has its fans—but creator Franchino Er Criminale begs to differ. In his *Forni criminali VANCHIGLIA Torino* video, he recounts a “disappointing” visit where the focaccia con pomodori, pan brioche, and fazzoletto con marmellata di albicocche e ingrediente segreto all landed as “dry and underbaked.” He scores the experience “around 5 out of 10,” adding it’s “not worth recommending.”
The only critical review available on ReTubeIt suggests that for some, the no-frills local takeout spot may miss the mark. Whether you side with the majority or Franchino’s specific critique of texture and doneness, this bakery clearly sparks strong opinions—and that’s often a sign of a place worth investigating yourself.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
The pan brioche emerges as the undisputed star, a buttery, cloud-like marvel. Overall, the vibe is one of rustic, soul-warming simplicity that feels like a genuine Italian embrace.
“It's very dry — a pan brioche should be a cloud, moist. This is hard in parts, difficult to chew.”
What creators say
1 creator has covered Panificio Il Forno di Ventrella. Most active: Franchino Er Criminale
A disappointing bakery where the focaccia, pan brioche, and pastries were dry and underbaked; not worth recommending, scoring around 5 out of 10.
Dishes mentioned
- Focaccia
Pan Brioche
It's very dry — a pan brioche should be a cloud, moist. This is hard in parts, difficult to chew.
Fazzoletto con Marmellata di Albicocche e Ingrediente Segreto
The dough is different from the pan brioche — there's kiwi in it, I think. It's also a bit underbaked. The secret ingredient that was supposed to drive me crazy... too bad.
