Panificio storico di Torino che utilizza farine poco setacciate e macinate a pietra naturale con lievitazioni lunghe per una maggiore digeribilità e conservazione.

Uneven: some good pizzas & pastries, but some breads distinctly mediocre.  One of my principles is gauging how good a place is at making the basics, using a common standard.  At Ficini, I chose a Pane al sesamo and had high hopes, which, unfortunately, were disappointed.  From the very first bite I knew: mostly insipid flavor, gummy texture; I didn't bother finishing the loaf (1.92 Euros), life is too short to eat bread one doesn't like.
On another occasion I bought a pizzetta and the fritelle di mela (Italian apple fritters) which were pretty good, so this is a mixed review.  This is a decent place, with a larger than typical selection of baked goods (which may be why the quality seems uneven), with a FANCY presentation (and correspondingly higher prices), but that doesn't necessarily mean its products are necessarily superior to those of a smaller, simpler family-run bakery.

Bread just regular but good variety of breads were available.

High quality and plenty of variety. Just bring cash with you, because they don't take cards. Luckily there is a bank across the street!

If you find yourself near the Mercato di Piazza Madama Cristina in San Salvario, do yourself a favor and stop by Panetteria Ficini. This amazing bakery has been around since 1988, but it is much more than a place to buy bread: it's a workshop of flavor, culture, passion, and care.

Here, bread is taken seriously. Stone-ground flours, ancient grains, long fermentation processes--everything is done with respect for tradition and attention to quality. From the rare and delicious salt-free Tuscan bread (pane sciapo), to the intense Nero di Castelvetrano made from Sicilian durum wheat, to vegan loaves and grape juice-fermented spelt bread--each product reflects research, craftsmanship, and passion.

Some of their creations are at the intersection of anthropology, archaeology,  and baking. Like the Biblical Bread (Pan Biblico), which is baked only during the Christmas season and from Lent to Easter, using ingredients mentioned in the Bible: whole grain flours (spelt, barley, malted wheat, bean flour), poppy seeds, honey, flax seeds, Dead Sea salt, and more. Unleavened and unsalted Arabic bread is a favorite of mine; it's the perfect bread to go with a nice savory cheese.

Alongside bread, you'll find an amazing selection of grissini (breadsticks): olive, sesame, walnut, oil, or light water-based ones. And Genovese focaccia, Recco-style focaccia, rustic pizzas (some topped with fresh cheese and vegetables), crostatas, dry pastries, and seasonal delicacies like artisan panettoni and colombe. Some of the sweets I love here are pan pepito, pan del pescatore, almond amaretti (both sweet and bitter), baci di dama, pastiera, stiacciata all'anice, an amazing pear and chocolate tart, and so much more.

The long counter at Ficini draws you in: it's nearly impossible to leave with just the loaf you intended to buy. But that's the beauty of it. Good bread is one of life's purest pleasures, and at Ficini, they've made it an art form.

In a city renowned for its traditions and culinary depth, Panetteria Ficini stands as proof that the most extraordinary experiences often hide in the most humble forms. For anyone who believes that food should tell stories, honor traditions, and bring people together, this gem of a bakery isn't just recommended; it's essential.

Best bakery in Turin. Very friendly staff. Delicious food.

Lavora conPanificio Ficini

Torino

Panificio FICINI, Via Claudio Luigi Berthollet, Torino, TO, Italia

Chi siamo

4.4/5

(502 recensioni)

Panificio storico di Torino che utilizza farine poco setacciate e macinate a pietra naturale con lievitazioni lunghe per una maggiore digeribilità e conservazione.

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