The story
On Via Vincenzo Foppa, Damiani Panificio e Pasticceria has carved out a solid local following with a 4.4 rating, though its ambition in bread and pastry doesn’t always land evenly. The bakery clearly delivers moments of brilliance, but consistency is still finding its footing.
Franchino Er Criminale, in his *Forni criminali* series, gave Damiani a 7.5, calling the crostatina and onion focaccia “excellent.” However, he found the plain focaccia dough underwhelming, the rosetta average, and noted that some items came out undercooked. The takeaway: Damiani’s highs are real, but it’s a work in progress.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
“Well-baked this one too. Please tell me the jam is good. Decent. The pastry is excellent, oh damn, what a beautiful pastry. It has the consistency I like, perfect. Much better than the brioche.”
What creators say
1 creator has covered Damiani Panificio e Pasticceria. Most active: Franchino Er Criminale
A mixed bag — the crostatina and onion focaccia are excellent, but the plain focaccia dough is underwhelming, the rosetta is average, and some items are undercooked. Overall a 7.5.
Dishes mentioned
Focaccia Semplice
This one is very well-baked, it goes towards crunchy. The problem is that even if you throw it, it goes crunchy, the dough should be melt-in-the-mouth and it's not. Very well seasoned, which is good — I'm saying it as a positive thing. Lots of oil and salt, the flavour in the mouth is excellent, the baking is very good, but this dough doesn't thrill me.
Pizzette con Formaggio Fuso
These are not mozzarella, it's melted cheese. I took two well-baked ones. This isn't bad. Look at the nice face they have, those with cherry tomatoes. But the dough is a bit anaemic inside, they're a bit undercooked. A shame, because well-baked they'd be a bomb.
Focaccia con Cipolle
I wanted to show you how the cooked onion becomes golden and has a completely different look. But the dough inside is slightly undercooked, just a little. Everything is forgiven with a decently cooked onion. This is really good, and the dough is much more melt-in-the-mouth than the plain one.
Lingua con Zucchine
This is obviously not pizza, it's focaccia dough. It's remained a bit undercooked. This one is nothing — skip it.
Michetta (Rosetta)
This one is very light, also cavernous, but a bit elastic. Nothing to do with the ones I had before. This rosetta is a 6.5.
