The story
Tucked away on Via Piacenza in Milan’s Porta Romana neighborhood, Panificio Spagnolo may hold a modest 3.8-star community rating, but it has earned a strong endorsement from food reviewer Franchino Er Criminale. He calls it “an excellent bakery in Milan,” praising its savory offerings—particularly the Focaccia con Pomodori e Olive and Focaccia con Cipolle—alongside a Panzerotto and a simple Brioche Vuota.
Franchino singles out the Sfogliatella Riccia as “surprisingly good,” giving the bakery a versatile sweet-savory balance. He awards the spot an overall 8+, though he notes the Pasticciotto “runs a bit too sweet.” For a reliable taste of classic Italian bakery fare, this neighborhood favorite delivers on most fronts—just skip the overly sweet pasticciotto unless you have a serious sugar craving.
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 legendary Panzerotto, calling it a soul-warming masterpiece of crispy, molten goodness. The overall vibe is pure, unpretentious bliss—a humble crown jewel of Italian street food.
“It's well-cooked, maybe even slightly too browned, it flattened a bit, but the filling is good. It's a bit cold, not stringy. It's 11 in the morning, so either he made it very early and it stayed like this, or these are yesterday's panzerotti put back on the counter. That's the impression I get. But it's good. The dough is melt-in-your-mouth, the cooking is done well, and it's full of filling. It has a really good flavour. Cold and probably from yesterday, it's good. If it were freshly made, it would be excellent.”
What creators say
1 creator has covered Panificio Spagnolo. Most active: Franchino Er Criminale
An excellent bakery in Milan, with great savoury options and a surprisingly good sfogliatella. The pasticciotto is a bit too sweet, but overall a solid 8+.
Dishes mentioned
Focaccia con Pomodori e Olive
This focaccia is well-cooked and well-seasoned. The olives are good, the tomato is also good, so the ingredients are excellent. The dough doesn't blow me away, it's not glamorous, but it's good. It's cooked well, what can I say.
Focaccia con Cipolle
This one is a bit higher and more alveolated than the red one. It's loaded with onions, there's a layer of onions like this. The dough doesn't impress me. I'm chewing too many times. They loaded it with onions and they are decently cooked, but it lacks the support of a good dough. It seems like the sugars have run out, so it didn't cook well, it didn't brown, it remained a bit tough. The onions dominate, but the red one is much better.
Panzerotto
It's well-cooked, maybe even slightly too browned, it flattened a bit, but the filling is good. It's a bit cold, not stringy. It's 11 in the morning, so either he made it very early and it stayed like this, or these are yesterday's panzerotti put back on the counter. That's the impression I get. But it's good. The dough is melt-in-your-mouth, the cooking is done well, and it's full of filling. It has a really good flavour. Cold and probably from yesterday, it's good. If it were freshly made, it would be excellent.
- Brioche
Sfogliatella Riccia
It's well-cooked. In Naples I've eaten obviously much superior sfogliatelle, but in most cases I've eaten much inferior ones, so this one is fine. Let's hear the disco in the mouth, because when you bite a sfogliatella it must make a disco in your mouth. This is an 8 out of 10 sfogliatella for Milan. What are you looking for around? You have it under your house, the stuff you'd go to Naples for to eat a 10 out of 10 sfogliatella, and here there's an 8, 8.5 under your house.
