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 pillowy pan brioche earns singular, rapturous praise, while the overall vibe is one of warm, unpretentious comfort. This is simple, soulful baking that turns a humble bread into a memorable, heartfelt experience.
“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.
