The story
Scoring a 9 out of 10 from local bread authority Franchino Er Criminale, Zucchero e Sale has quickly become a neighborhood favorite in Porta Venezia. Known for his exacting standards on *Forni criminali*, Franchino declared it “finally a great bakery” in the area, praising that “everything is well made.”
Franchino singled out the focaccia with onions as “spectacular” and the pretzel bread as “excellent.” A long list of other baked goods—from pizzette rosse with cheese to chestnut bread, an 80% hydration focaccia, and even an empty brioche and pangocciole—all earned his thumbs-up. It’s a promising sign for anyone seeking expertly crafted breads and pastries in Milano.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers rave about Zucchero e Sale’s Pangocciole, calling it a warm, soulful standout. The overall vibe is cozy and authentically Italian, with every bite feeling like a heartfelt embrace.
“This pangocciole is very good — it has plenty of chocolate chips inside, it's well baked, well brushed. Finally a real pangocciole with actual chocolate chips.”
What creators say
1 creator has covered Zucchero e Sale. Most active: Franchino Er Criminale
Finally a great bakery in Porta Venezia — the focaccia with onions is spectacular, the pretzel bread is excellent, everything is well made. I'd give it a 9 minus out of 10.
Dishes mentioned
Pizzette Rosse con Formaggio
These small pizzas with tomato and cheese are good — the tomato is well cooked, the focaccia is well seasoned. It's not the thin and crunchy type, but it's tasty.
Brezel con Sale Grosso
This is like an Austrian-style pretzel with coarse salt — the dough is excellent, the leavening is good, the baking is perfect. It's really good, I love it.
Pane alle Castagne
This bread with chestnuts is very cute and well made — you can see the flour inside, you taste the chestnut. It's very good, but I prefer the normal pretzel one.
Focaccia all'80% di Idratazione
This focaccia is made with 80% hydration and at least 48 hours of leavening. It's a bit lower than usual, but the oil is good, the dough is good. Maybe slightly overbaked, but still very good — I'd give it an 8.5 out of 10.
Focaccia con Cipolle
This focaccia with onions is spectacular — look at the color of those onions, they're perfectly cooked. The onion gives a whole other boost. This is the kind of thing you want to eat every day. I'd give it a 9 minus out of 10.
