Roman bakery bread at T1, not your usual Autogrill carbs
Panella sits in the main T1 terminal at Turin Airport and runs roughly 07:00–23:00, so it covers almost all departures except the very first wave. It’s a spin‑off of a historic Roman bakery brand, franchised here by Chef Express, and that shows in the bread and focaccia, which are noticeably better than the standard TRN snack bars.
This is a landside spot in the main terminal, so you can stop in before security if you’re meeting someone or checking in early for a late‑evening flight. The counter mixes sandwiches, pizza al taglio, focaccia slabs, salads and croissants, plus there’s a small tobacco section if you need cigarettes with your coffee. Expect mid‑range airport pricing (call it $$: around city‑center café prices plus a small airport premium).
For food, the move is the focaccia or pizza by the slice from the main heated display, not the pre‑packed stuff. Google reviewers call out the focaccia as “surprisingly good for an airport” and clearly above the usual Autogrill bread level. If you want something to travel with, ask them to cut a larger focaccia slab or pizza slice to go; regulars grab these as takeaway for short‑haul flights under two hours.
Coffee is standard Italian bar style: quick cappuccino or espresso at the counter before security. One reviewer mentioned a cappuccino and a slice of pizza coming out fast even at busy times. If your sandwich, pizza or focaccia has been sitting a while, ask them to reheat it; coffee nerds in reviews say staff will happily run it through again so it’s actually hot, not lukewarm.
Watch out for pricing: several Google reviews point out that Panella here costs more than bakeries in central Turin, especially on filled sandwiches and pastries. Also, during off‑peak hours between roughly 14:00 and 17:00, hot items can sit and cool down. Practical tip: order, ask for an extra warm‑up, and then take your focaccia through security to eat at the gate if your boarding starts within 30–40 minutes.