Piccolo Forno
4.4/5
★
based on 8 reviews
Contact Piccolo Forno
| Address : | Via Matteo Repetto, 35, 17012 Albissola Marina SV, Italy |
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| Phone : | 📞 +998 | ||||||||||||||
| Postal code : | 17012 | ||||||||||||||
| Opening hours : |
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| Categories : |
Bakery
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| City : | Albissola Marina |
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Paolo Caviglia on Google
★ ★ ★ ★ ★ Ottima focaccia alla genovese,buon pane,gentilezza.
 Excellent focaccia alla genovese, good bread, kindness.
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Fabio Cardaci on Google
★ ★ ★ ★ ★ Ottima la focaccia secca con gorgonzola, e la focaccia cotta su pietra tipo pegli. Buono anche il pane molto leggero.
Excellent the dry focaccia with gorgonzola, and the focaccia cooked on stone type pegli. Very light bread is also good.
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Nadia Camille on Google
★ ★ ★ ★ ★ Excellent choix de pains, fougasses, et pâtisserie. Les brioches sont remplies a la demande de crème/Nutella/ confiture. A goûter absolument la fiugafou spéciale de la maison.
C'est un oasagpa obligatoire lors de nos weekend en Liguria. Merci pour votre accueil vraiment sympathique. Les enfants ont promis Di lavorare bene per ritornare.
Excellent choice of breads, focaccia, and pastry. The buns are filled at the request of cream / Nutella / jam. To absolutely taste the special fiugafou of the house.
It is an obligatory oasagpa during our weekend in Liguria. Thank you for your really nice welcome. The children promised Di lavorare bene per ritornare.
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Rita on Google
★ ★ ★ ★ ★ Buona la focaccia, sempre entrata nel panificio di fronte perché questo mi sembrava scarno e disadorno mi sono ricreduta, provato vari tipi di focaccia tutti molto buoni, il migliore provato finora ad Albissola
Good focaccia, always entering the bakery in front because this seemed to me gaunt and unadorned, I changed my mind, tried various types of focaccia all very good, the best I have tried so far in Albissola
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Alberto Giachetti on Google
★ ★ ★ ★ ★ La focaccia di mais è deliziosa
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Angela Perna on Google
★ ★ ★ ★ ★ Qui trovo il pane di una volta, cioè quello che si secca dopo tre giorni.
Il mio preferito è quello con farina di "macina a pietra".
Provare per credere... Pane fresco per almeno tre giorni?
Here I find the bread of the past, that is, the one that dries up after three days.
My favorite is the one with "stone mill" flour.
Seeing is believing ... Fresh bread for at least three days?
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Dario Ferrari on Google
★ ★ ★ ★ ★ Focaccia secca favolosa, così come il pane nero che prepara solo il sabato. Ottimi anche gli altri prodotti da forno.
Fabulous dry focaccia, as well as the black bread that he only prepares on Saturdays. The other baked goods are also excellent.
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Laura Manenti on Google
★ ★ ★ ★ ★ I tasted the plain focaccia, but was mediocre. Very soft. Way too soft. No crunchiness whatsoever. Prices are high (2.5 EUR for a little piece of plain focaccia). I did not feel welcomed (very typical of people in Liguria unfortunately). I asked for an extra napkin and I was pointed out that I had already been given one. I’ve been there once and I won’t be coming back again.
Good location. Nice shop inside, but not as nice focaccia.
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