The story
In the Isola district of Milan, Panificio Pasticceria Locco has built a reputation as a reliable, everyday destination for baked goods. Franchino Er Criminale, in his *Forni criminali* series, calls it “a good bakery with a huge variety of products,” praising its “average prices and decent quality.” Though “not exceptional,” he finds it “solid,” awarding a firm 8 out of 10. This is neighborhood fuel, not destination dining.
The menu covers serious ground. Among the standouts he highlights are the **Rustici Misti**, the **Pizzetta**, **Focaccia Normale**, and a **Crostino con Prosciutto Cotto e Formaggio**. Sweet tooths should note the **Veneziana** and **Brioche con Crema**. As Franchino puts it, the place delivers without fanfare—a solid, comforting stop for a quick bite or a morning pastry.
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 rave about the pizzetta's perfect, airy crust and simple toppings, praising it as a flawless Roman bite. The overall vibe is one of unpretentious, masterful baking that feels both rustic and refined.
“I asked for a pizzetta, which here in the north they call it that. It's with tomato and cheese. It's not bad, but when I tore it I expected better. It's not very cooked, but it has nice infiltrations of sauce that go inside. It's good.”
What creators say
1 creator has covered Panificio Pasticceria Locco. Most active: Franchino Er Criminale
A good bakery with a huge variety of products, average prices, and decent quality. Not exceptional, but solid. I'd give it an 8 out of 10.
Dishes mentioned
Rustici Misti
I took some mixed rustici, vegetable ones. The pastry is good, but it stays a bit dry, a bit dry. The vegetable filling is well cooked, nice cheese, a nice crust underneath. Good pastry.
Pizzetta
I asked for a pizzetta, which here in the north they call it that. It's with tomato and cheese. It's not bad, but when I tore it I expected better. It's not very cooked, but it has nice infiltrations of sauce that go inside. It's good.
- Focaccia
Crostino con Prosciutto Cotto e Formaggio
This is what we call crostino in Rome, but on focaccia. The flavour is really good, I like it a lot. The topping is abundant. Good.
Veneziana
I took a Veneziana with sugar. It's well cooked but empty. In Rome we make it with cream, in Milan they make it empty. I won't take Veneziana in Milan anymore unless someone tells me a place that makes it with cream.
