The story
Tucked into Torino’s San Salvario neighborhood, Panificio Papale has earned a devoted following and a 4.8-star rating. Local creator Franchino Er Criminale gave it a solid 8+ out of 10, singling out the focaccia bianca and the whole-wheat focaccia with scarola stracciata and olives. The pizzetta al pomodoro and its cheesy counterpart also earned praise, alongside sweet hits like pangocciole and girella.
Still, Franchino noted some misses: a few items lacked salt or chocolate chips, keeping the bakery from perfection. It’s a reliable stop for a casual bite—fine focaccias and pastries, but not flawless. If you’re in Torino and craving a quick, satisfying bakery fix, Panificio Papale delivers, even if it sometimes holds back on seasoning.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the Girella, a pillowy, custard-filled pastry that steals the show. The overall vibe is one of rustic, soul-warming perfection, making every bite feel like a cherished Roman secret.
“We come across various girelle like this in the north, between Turin and Milan, and they're always very good. Here they put the filling in, the pastry is very good, it's well-baked. With the ingredients, it has a whole different push compared to a product without ingredients. Look how much filling there is — it's a different thing.”
What creators say
1 creator has covered Panificio Papale. Most active: Franchino Er Criminale
A solid bakery with good focaccias and pastries, but some items lack salt or chocolate chips; overall a valid 8+ out of 10.
Dishes mentioned
Focaccia Bianca
This piece of white focaccia just came out of the oven, it's warm. It's soft and melts in the mouth, but it has a small flaw: it's only seasoned with oil on the bottom, and it's very bland. The dough is excellent, but it needs a grain of salt.
Focaccia Integrale con Scarola Stracciata e Olive
This whole wheat focaccia with shredded escarole and Gaeta olives looks good. It's very good, the dough is good, you can taste it's whole wheat, it's well-cooked. The stracciata cheese tones down the bitterness of the escarole, so everything blends well. You can also taste the olive.
Pizzetta al Pomodoro
This little pizza is nicely oily, the tomato is well-cooked, oregano, well-seasoned. It's cooked well on the outside, but in the highest part of the thick edge, it's a bit undercooked. The dough doesn't impress me.
Pizzetta con Formaggio
These little cheese pizzas are also very oily. This one is better cooked than the tomato one. It's bland though — it's bland.
Pangocciole
This pangocciole looks nicely browned and well-baked. But there are very few chocolate chips inside — it's the usual story. If you call it pangocciole and don't put the chips in, it's not a pangocciole. Call it something else, it might be good, but there's no chocolate.
