I'm sorry, but it is. Things have been slowly improving in the past couple of years, new bakeries are opening, EXPO had its effects, but we're still talking ab

I'm sorry, but it is. Things have been slowly improving in the past couple of years, new bakeries are opening, EXPO had its effects, but we're still talking about small niches and not the typical Italian bread, it's more all grain, cereal, black, whatever is popular abroad. For example in Milan it is impossible to find good (not even great, just good) michette (that we call rosette in Rome) even if they were invented in Lombardy.