The story
Tucked away in Milan’s Trenno neighborhood, Vecchio Forno di Trenno is a beloved bakery that earns a solid 4.6-star rating for its reliably excellent baked goods. It’s the kind of casual, takeout-friendly spot that rewards a visit with a warm, neighborhood feel—and a surprisingly affordable haul.
Local creator Franchino Er Criminale calls it “a very good bakery,” singling out the focaccia, the onion pizza, and an “exceptional” cream-filled cornetto as standout items. He notes that a huge selection of treats costs just €14. Among the other praised offerings are the pan focaccia with tomatoes, a raisin-filled sfoglia treccia, and the Charlotte di mele. The only warning? Avoid the pizza scrocchia if it’s day-old—fresh is definitely the way to go.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers rave about the airy, salt-crusted Focaccia bianca, calling it the star of the menu. The overall vibe is one of rustic, heartfelt simplicity that feels like a warm Italian embrace.
“Look how beautiful it is underneath, oily with green olive oil. Let's flake it a bit — beautiful, look at the dough inside, look at the oil that filtered through. It's good, really good. It has a small defect though: in my personal taste it's a bit bland.”
What creators say
1 creator has covered Vecchio Forno di Trenno. Most active: Franchino Er Criminale
A very good bakery in the Trenno neighborhood, with excellent focaccia, onion pizza, and an exceptional cream-filled cornetto, at a great price of €14 for a huge haul. Just avoid the day-old pizza scrocchia.
Dishes mentioned
Pizza Scrocchia
This pizza scrocchia is dirty with tomato and oregano, well cooked, looks good. But it's a few hours too old, the inside isn't crunchy, it's hard to chew — it might be from yesterday. Too bad, because the sentiment was right but objectively it's not good.
- Focaccia
Treccia di Sfoglia con Uvetta
There's a lot of raisins inside, very cooked, in some spots maybe too much. Good. Look at the layers — beautiful section. It reminds me a bit of Matilde De Vincenzi's puff pastry snacks, my absolute favorite lab food at the supermarket. As far as I'm concerned they could sell only that stuff, the rest is useless. Good, very good, well cooked, well caramelized, sugar, raisins — everything's there. Layers of raisins inside. Very good.
Charlotte di Mele
Strictly homemade, artisanal — you can see the irregularity. Look at that beautiful cooking. Let's see — crunchy but soft, apples inside cut well, quite puffy, a nice shortcrust. What more could you want? Not a piece — I would have added a touch of cinnamon. No, you've broken my balls with this cinnamon — apple is apple, enough. Good stuff, always 9/10.
Cornetto con Crema
I took it with cream because in a bakery like this where they make everything themselves, I want to understand if they also make a good cream with character. This is a classic Roman bakery cornetto. The cream looks quite solid, pasty, like homemade cream — I need to understand if it's fake cream flavored with vanilla or if they make it themselves. It's well made, it tastes of egg. There's even a drop of lemon that gives it a fantastic boost. Divine cream in a simple bakery cornetto — the real bakery cornetto. It's a bomb. This cream is very good, a cream that tastes of home. It's not like the cream they give you at Farmacia del Cambio in Turin with the spherical croissants. It's not a spherical croissant, but it's good. And I don't think I'm a monkey who queues for kilometers to eat a spherical croissant.
