The story
Tucked away in Milan’s Washington district, Drago Dolce Salato earns its stripes as a neighborhood favorite. Reviewer Franchino Er Criminale calls it a solid bakery with an excellent brioche, decent pizzette, and focaccine that would be better fresh. He specifically describes the pizzette as “croccanti basse e scrocchiarelle,” underscoring their crisp, low profile. The service, he notes, is very professional, adding a polished touch to the casual feel.
The pizzette and focaccine normale show the bakery’s range, but it’s the brioche con crema that stands out as a must-order. At 4.4 stars, this is the kind of place you bookmark for a quick, satisfying bite—no frills, just solid baked goods from a team that takes its craft seriously.
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 brioche con crema earns near-universal praise for its delicate, airy pastry and silky filling. Reviewers describe Drago Dolce Salato as a warm, unpretentious spot serving simple, soulful Italian sweets.
“I really believe this cream is made fresh in-house — I don't know if you can see the yellow on camera. When it's puffed up like this on one side, it means one part is completely without cream and the other has plenty. Maybe filling it in the centre would be the best thing to do. This brioche is excellent, I wouldn't have said so. You can taste the butter, so they do things the way they should be done, and the cream is also delicious, homemade, with lemon. This brioche is a 9.”
What creators say
1 creator has covered Drago Dolce Salato. Most active: Franchino Er Criminale
A solid bakery in the Washington district with an excellent brioche, decent pizzette and focaccine that would be better fresh, and a very professional service.
Dishes mentioned
Pizzette Croccanti Basse e Scrocchiarelle
I got six of these little crispy pizzas — two red, two with olives, two with anchovies. The look is not bad, but they have a bit too much time on them, it's a shame because they could be really good fresh. The dough is decent, but the anchovy ones have a bit too much of a day on them.
Focaccine Normali
I took two normal focaccine. The dough is not bad, the look is good — it's golden on top, salted just right. But maybe it also has a few hours too many, because the dough is a bit dry. I'd love to taste this stuff fresh, I think fresh it would be a 7.5 or 8 minus, but unfortunately that's not what I'm eating now.
- Brioche
