The story
Tucked away in Milan’s Isola district, Il Forno di Via Pola has earned a stellar 4.7-star rating as a neighborhood bakery that punches above its weight. Franchino Er Criminale calls it “an excellent bakery” with high-quality ingredients and reasonable prices, singling out the “cloud-like pizzetta-focaccia” as particularly outstanding. His tour of the counter also celebrates the Spicchio di Sfoglia Prosciutto Cotto e Fontina, Focaccia al Formaggio, Brioche Vuota, Girella con Crema, and Fragole e Crema – each a testament to the spot’s deft pastry work.
For a more casual fix, Qui si Taffia recommends the takeaway pizzette, ideal for a park date. Whether you’re grabbing a quick bite or lingering over a pastry, this bakery has cemented itself as a beloved local staple for both its savory and sweet offerings.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
“I took it empty to understand if it's well made. It looks good, well baked, not too sweet, good leavening, good dough.”
What creators say
1 creator has covered Il Forno di Via Pola. Most active: Franchino Er Criminale
An excellent bakery in the Isola district, with high-quality ingredients and reasonable prices. The focaccia and pastries are outstanding, especially the cloud-like pizzetta-focaccia.
Dishes mentioned
Spicchio di Sfoglia Prosciutto Cotto e Fontina
This puff pastry slice with cooked ham and fontina is very well baked, the pastry has a nice look and seems well filled. It's good, but I'd like it heated a bit more because the cheese stayed a little cold.
Focaccia al Formaggio
This cheese focaccia is good, not fantastic but good. It's a bit too thick compared to the original, but considering it's not from Recco, it's fine. In a previous episode I tried one that was tall and rubbery, this one is better.
Pizzetta Focaccia
This one was labeled as pizzetta but I see it more as a focaccia. It's incredibly light, with a beautiful artisanal look, well baked on top. The crust is crunchy, fragrant, crumbly — I felt it when I tore it apart. This is a 9 out of 10, wonderful. The dough is like a cloud, and the edge creates a wonderful crust in baking that contrasts with the soft inside. Don't call it pizzetta, call it focaccia with tomato and mozzarella, I give it a 9 and we're all happy.
- Brioche
Girella con Crema
This is at the level of the ovens in Milan, there's no competition. Big, chubby, qualitatively better, well embedded in the dough. Without words.
