The story
Panificio Antino on Corso S. Gottardo has earned its 4.7 rating by mastering the savory side of baking. Creator Franchino Er Criminale calls it an "excellent spot" with "great bread and pizza," singling out the Pane con Olive e Pomodori, Pizzetta, Focaccia Normale, and Arancino al Ragù as standouts. The crackling crust is the draw here.
But the bakery falls short on sweets. Franchino notes that the desserts are "a bit of a letdown," specifically calling out the pasticciotto and maritozzo as disappointments. Still, he gives the entire experience a solid 8+, making Panificio Antino a clear neighborhood favorite—especially if you skip the pastry case.
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
Reviewers at Panificio Antino rave about the pizzetta, calling it a perfect, soul-warming bite. The overall vibe is one of rustic, unpretentious excellence that feels like a hidden treasure.
“This one also captured my attention compared to the other focaccias. It's good, very oily, but good. Maybe good precisely because it's oily. The cardboard underneath is also oily, so this little oil is almost fried. It's tremendously good, but tremendously. It has a good dough, good cooking, good seasoning, good tomato, oregano gives it the right kick.”
What creators say
1 creator has covered Panificio Antino. Most active: Franchino Er Criminale
An excellent bakery for savoury items, with great bread and pizza. The desserts are a bit of a letdown, especially the pasticciotto and the maritozzo, but overall a solid 8+.
Dishes mentioned
Pane con Olive e Pomodori
It's a real bread, bread with olives and tomatoes. Look at that beautiful tomato and that beautiful olive. They're together like this. Very good. Beautiful dough, beautiful seasoning. My gaze was captured. Not by chance, ladies and gentlemen, not by chance. Crunchy on the outside, just the right softness on the inside, well-seasoned. A beautiful product.
Pizzetta
This one also captured my attention compared to the other focaccias. It's good, very oily, but good. Maybe good precisely because it's oily. The cardboard underneath is also oily, so this little oil is almost fried. It's tremendously good, but tremendously. It has a good dough, good cooking, good seasoning, good tomato, oregano gives it the right kick.
Focaccia Normale
It seems very good. It's good too. Very salty, but I like it.
- Arancino
Pasticciotto
There's too much amarena cherry and not enough cream. The shortcrust pastry is soft, the inside doesn't taste of anything. This pasticciotto is bad, bad.
