Milano

AMBARADAN
via L. Castelvetro, 20
PHONE: 023451701
CLOSED: ALWAYS OPEN
COVERED: 41
PIZZA PRICES: FROM 6 TO 11 EURO
CREDIT CARDS: CSI,VISA,MC,POS

NEAPOLITAN PIZZA

A pizzeria, also a pub in the middle, with a really curious format: allowing the customer to decide (on the basis of three alternatives) the price of how much of what is consumed, whether it is pizza, beer, appetizer or dessert. Next to any item written on the menu there are three prices in ascending order, corresponding to three different judgments (insufficient, good and excellent) that the customer can freely express on what he tried at the time of the bill. One last note: the difference between good and excellent goes into the staff's pocket, undoubtedly a legal and very original way of giving tips. The pizza is a round of Neapolitan inspiration. There are many alternatives on the menu, all supported by quality toppings well indicated on the menu. Beyond the classics, the Taggiasca, with San Marzano Dop tomato, anchovies from the Cantabrian Sea, fiordilatte, Taggiasca olives and Nduja with red Tropea onion, nduja, fiordilatte and fresh basil are worth tasting. To drink craft beers and cocktails.

AMOR
c.so Como, 10
PHONE: 0247703699
CLOSED: ALWAYS OPEN
COVERED: 30
PIZZA PRICES: FROM 4.50 TO 7 EURO
CREDIT CARDS: ALL

PIZZA TASTING

After the necessary adjustment, the small and stylish Alajmo restaurant has restarted with a slightly different structure, always in the name of fast-casual which for Massimiliano means light, colorful and tasty cuisine ". The pizza is steamed: the dough is left to rise completely following the natural cycle, undergoes a first cooking in the steam oven, developing a particularly airy and wide structure and then being finished according to the chosen preparation, steamed or baked. Four types: the Veneziana , round and airy; the Mask.calzino (a soft pocket); the crispy and stuffed Focaccia; the Mask.calzone, which is a crunchy calzone. The combinations meet all tastes: vegetate, fish, meat, dairy-free and even a sweet proposal, the Exceptional with gianduia spread cream. The beverage proposal includes home sodas, freshly prepared with natural fragrances and low sugars; juices and fruit and vegetable extracts, ni from organic farming and a selection of beers. It is also worth stopping to take a look at the place - simple, with a small courtyard and many Venetian masks hanging on the wall - designed by Philippe Starck, now Alajmo's companion in adventure.

ASSAJE
via Raffaello Sanzio, 14
PHONE: 0243982700
CLOSED: ALWAYS OPEN
COVERED: 140
PIZZA PRICES: FROM 6.50 TO 18 EURO
CREDIT CARDS: ALL

NEAPOLITAN PIZZA

Two offices (the other is in Piazzale Segrino) for a brand specializing in traditional Neapolitan pizzas and dishes; in each pizzeria there is a leavening chamber with controlled temperature, where the dough, made up of a mix of stone-ground semi-wholemeal flours, rises for at least 30 hours. For the condiments, quality ingredients are preferred (many Slow Food presidia). The pizzas that are light and digestible are divided into Traditional, Contemporary (wholemeal Ortolana, indula and sausage), Gourmet (burrata and Iberian ham, figs and culatello di Zibello). The Scarpone with eggplant parmigiana is excellent, or the delicious pistachios and mortadella. The focaccias to taste are many and good, whatever the toppings are. Do not miss a taste of the fried especially Gragnano bucatini frittata and Neapolitan panzerotto. Since September 2019, Assaje has given up on all single-use plastic products.

BERBERE'
via Sebenico, 21
PHONE: 0236707820
CLOSED: OPEN ONLY IN THE EVENING EXCL. SATURDAY AND SUNDAY
COVERED: 60
PIZZA PRICES: FROM 5.90 TO 13 EURO
CREDIT CARDS: ALL

PIZZA TASTING

It is spelled Berberè and has been pronounced artisan pizza for the past 10 years. The first restaurant was opened by brothers Matteo and Salvatore Aloe with the mission of serving a pizza made from live sourdough, seasonal, light and tasty. In 2016 they arrive in Milan in the Isola district and the format is appealing and convincing to the point of opening another three. Exposed brick walls with To / Let murals, colorful tables and warm lights for a convivial atmosphere. Conviviality also passes through the pizza which is divided into eight wedges seasoned individually to ensure that all diners can taste the various flavors. The dough is made with stone-ground organic semi-wholemeal flour, but there are also alternatives such as that with Enkir, spelled or starch hydrolysis, a leavening technique based on the self-fermentation process of broken wheat. On the menu there are 15 pizzas that follow the seasonality of raw materials. Try the pizza made in collaboration with chef Luca Abbruzzino: Calabrian pizza with 'nduia di Spilinga, roasted peppers, black olives, capers, Crotone pecorino, fiordilatte and mint. While waiting for the pizza, you can order one or more cicchetti, such as crouton with anchovies, butter and lemon. Good wine list with more than 20 labels and also excellent selection of craft beers.

BIOESSERI'
via Fatebenefratelli, 2
PHONE: 0289071052
CLOSED: ALWAYS OPEN
COVERED: 85
PIZZA PRICES: FROM 11 TO 16 EURO
CREDIT CARDS: AE,CSI,VISA,MC,POS

ITALIAN STYLE PIZZA

After Palermo, in 2016 the Borgia brothers landed in the Brera district with a trendy concept, which contemplates the sole use of organic products in the menu and environmentally friendly materials for furniture. In September 2019 they arrive at three places with the Biasserì di Porta Nuova. The philosophy is the same, but with the addition of a bar counter where even the signature cocktails refer to total attention to the naturalness of the first matena. The pizzas are about ten among the best sellers such as the Margherita with raw buffalo or the identity with buffalo, pachino sauce, pecorino and basil, and the seasonal ones - with vegan exceptions. It always starts from an imposed prepared with stone-ground flours and naturally leavened for 72 hours, chosen from the classic with type 1 soft wheat, spelled spelled, a gluten-free one and the special dough of the week including selected ancient grains , with hemp or Venere rice. The environment is refined, from warm colors to exposed bricks to the small green garden in the center of the Brera and Porta Nuova premises. In the first you can have breakfast and lunch, in the second you can enjoy an aperitif. In both, in addition to the pizzas, original dishes that do not betray the organic and natural concept.

CAPPERI...CHE PIZZA!
p.zza Santa Maria del Suffragio, 2
PHONE: 02877073392
CLOSED: MONDAY
COVERED: 72
PIZZA PRICES: FROM 8 TO 18 EURO
CREDIT CARDS: AE,CSI,VISA,MC,POS

NEAPOLITAN PIZZA

The story that binds the Acciaio family to the world of taste and good cooking was born in the 1960s with the opening of the Lucullus delicatessens: bread, solumi, preserves and products of the best quality from the Campania region. Boutiques of taste that over the years have been able to anticipate trends, then transforming themselves into gourmet pizzerias. In 2017 it was born; Milano Capperi ... what a pizza! dol format by Anita and Giuseppe Acciaio, two brothers want to bring real and quality pizza to the city: from the organic and even integrated dough, all highly hydrated, to the topping, only with the best ingredients including many Slowfood products such as anchovies from Menaica or the ancient tomato from Naples. Everything from Capperi che pizza, in Milan and in the places of Salerno and Castellammare di Stabia, has a unique character: lively rooms that tell the Neapolitan character, colored walls and furnished with dishes with a thousand fantasies and matoliche, an olive tree at the center of the table and hand-painted chairs. The menu with fried classics and the pizzas are no less rich and sometimes spectacular like the Castagna di San Daniele, varied and sought after in the selection of "gourmet pizzas" and even vegan. As a side dish, only organic beers, traditional Neapolitan desserts and pizzas filled with sweet creams.

CAPUANO'S'
via F.Londonio, 22
PHONE: 0284146228
CLOSED: ALWAYS OPEN
COVERED: 65
PIZZA PRICES: FROM 6.50 TO 18 EURO
CREDIT CARDS: AE,CSI,VISA,MC,POS

NEAPOLITAN PIZZA

You sit in a good mood in Luigi Capuano's restaurant, the artisan-pizza maker as he likes to call himself. Cozy, it recreates the atmosphere of a neighborhood pizzeria of yesteryear but in a modern context. The colors of the furniture are white and the green, the entirely tiled walls where you can guess Capuano's fixation for the number 7, considered a magic number since ancient times (perhaps, because he was born on November 7 ...). There are also seven actions that Luigi considers fundamental in preparing the dough, unique with wholemeal vanante. His Neapolitan is a valid synthesis of tradition and innovation: slightly pronounced, elastic and honeycomb cornice, perfect balance between the ingredients (not many, but well-kept), guaranteed digestibility. The menu 28 pizzas, 7 (again!) Per section: classic, innovative, seasonal, stuffed and creative. Get the classic Margherita, the buffalo and cherry tomatoes and the Capricciosa. To complete the mosaic 7 starters, 7 salads and 7 desserts. In combination with beers and wines (guess how many proposals there are among the various types?) A second place in Milan is located in via Orseolo 1, tel. 02.36576140

COCCIUTO
via Bergognone, 24
PHONE: 02365283327
CLOSED: ALWAYS OPEN
COVERED: 90
PIZZA PRICES: FROM 7.50 TO 13 EURO
CREDIT CARDS: TUTTE

NEAPOLITAN PIZZA

Three places (the other two are in corso Lodi and in via Melzo) have an identical philosophy, the 'stubborn one', of Paolo Piacentini and Michela Reginato who carry out their idea of pizza and cuisine in a single way: excellence of raw materials, Italian quality and its authentic flavors. Sourdough, 30 hours of leavening and cooking in an electric oven to create a tasty and light product with a well-developed rim. Many proposals that are worth the taste, from Marinara Cocciuta (organic San Marzano DOP tomatoes, Cetara anchovies, Salina capers, Caiazzo olives Slow Food Presidium, Nubia garlic, mountain oregano, organic extra virgin olive oil, organic fresh basil) Oro Nero (Black tomato, Sam tomato Marzano, yellow and red piennolo tomatoes, mozzarella, 36-month-old white cow Parmesan cheese, organic extra virgin olive oil) .The other cooking proposals are also good.

CROSTA
via F. Bellotti, 13
PHONE: 0238248570
CLOSED: MONDAY ALL DAY AND SUNDAY EVENING
COVERED: 45
PIZZA PRICES: FROM 5.50 TO 22 EURO
CREDIT CARDS: CSI,DC,VISA,MC,POS

PIZZA TASTING
SPECIAL PRIZE THE MASTERS OF DOUGH

THE PIZZERIA. In such a difficult year, Giovanni Mineo and Simone Lombardi have even managed to allow themselves more space, with the opening of a workshop a few steps from the parent company, in via Melzo, 5. Here we produce incessantly for Crosta and we indulge ourselves with a another delicious product that is served from a window on the street, as tradition dictates: the wallet pizza. In via Bellotti Simone continues to churn out pizzas that make you want to come back, that do justice to the virtuous supply chain they tell, from wheat to mozzarella. In season, try the tonda with asparagus, saffron, rolled pancetta and fiordilatte, or the one with pesto, potatoes and squacquerone. A well-reused provocation is the pizza with ventricina, coriander, spring onion and pineapple. At lunch there is always the delicious pizza alla pala and the offer remains from the morning until the aperitif, from brioches, cakes, pizza and delicious bread. All today to be enjoyed even in a pleasant outdoor space.

THE PIZZAIOLO. Chef, sommelier, but above all pizza chef. After the expenitions abroad and at Dry, Simone Lombardi, together with Giovanni Mineo, a great baker, opens a place all his own, where he can continue to switch off without stopping on grains and yeasts from the supply chain, ovens and cooking. A passion so strong that he lightens in everything and for all the intense work he dedicates himself to.

DAZERO - PIZZA E TERRITORIO
via B. Luini, 9
PHONE: 0283529189
CLOSED: ALWAYS OPEN
COVERED: 70
PIZZA PRICES: FROM 6 TO 13.50 EURO
CREDIT CARDS: ALL

NEAPOLITAN PIZZA

A sign with a very precise format: to create an original pizza, recognizable by the quality of the products and the strong link with Cilento. There are only 8 classic pizzas: Margherita, yellow Margherita, Marinara, red or white Capricciosa, Eggplant, Ortolana, Crudaiola and Diavola. The heart of the menu is dedicated to "Pizza and Territory": a string of 25 items, all relatively classic and balanced. They range from Cilentana (with Cilentano sauce, goat cactoricotta and basil) in the Winter Garden (mozzarella in the mortella, stir-fried broccoli leaves with potatoes, spicy sausage). The pasta is dissolved and the ingredients well dosed. The fried foods are also good. Wines and beers of the territory in perfect harmony with the philosophy of the house. Second headquarters in via dell'Orso 4 and, from December 2019, third in via De Amicis at number 45, near Sant'Ambrogio and the Catholic University.

GIOLINA
via F. Bellotti, 6
PHONE: 0276006379
CLOSED: ALWAYS OPEN
COVERED: 102
PIZZA PRICES: FROM 8 TO 17 EURO
CREDIT CARDS: CSI,VISA,MC,POS

NEAPOLITAN PIZZA

A large, bright and well-kept room, with a slightly bohemian atmosphere (cocktail bar at the entrance in front of a small living room, piano in the room, books on the shelves and a large wood-burning oven in the background). The formula is immediately clear: an original drink list (but there is also a natural wine list) and then 11 Neapolitan-style pizzas conceived with taste and excellent raw materials. They range from simple Ghitina (Margherita) to Giolina or a parmigiana with cream of violet aubergines, smoked provola, red Piennolo del Vesuvio tomatoes, baked aubergines, 30-month Parmigiano Reggiano waffles, extra virgin olive oil and fresh basil. To close the desserts of the affiliated pastry shop Gelsomina, among which a delicious Sacher stands out. At Giolina's you can also go for an aperitif with a platter of cold cuts and slices of focaccia or for an after dinner with a signature cocktail.

DRY MILANO
via Solferino, 33
PHONE: 0263793414
CLOSED: ALWAYS OPEN ONLY IN THE EVENING
COVERED: 150
PIZZA PRICES: FROM 5 TO 14 EURO
CREDIT CARDS: ALL

PIZZA TASTING

THE PIZZERIA. If the second location in viale Veneto 28 is spectacular in terms of space and design, the first in via Solferino also gives that feeling of historicity to a place that never hurts. A Dry Milano was born without any doubts the combination of pizza and cocktails, which has now become (almost) normality. Today the interpreters are different Lorenzo Sirabella, one of the best known pupils of Enzo Coccia, is at the bakery in via Solferino, the expert Federico Volpe in mixology, Tymur Isayev takes care of the other location. And obviously the watchful eye of Andrea Berton, who created the format and remains one of the partners, never fails. The Sirabella dough points to lightness, 48 ​​hours of leavening and one minute cooking at 450 °. The proposal, in addition to the famous 'cubotti' and focaccia, follows two lines: the classic one, if desired with the topping served separately, and the one with which the Neapolitan pizza maker plays between original and new influences. The all-round courgette is an authentic masterpiece of taste, with courgettes in double consistency, scapece, marinated courgette flowers and fiordilatte. Try the Alicia Ammullicata. Nice idea of ​​the weekly menu, consisting of a pizza, a dessert and a cocktail for 38 euros. They deserve a taste of homemade desserts and ice creams. As for the cocktails, Volpe - impeccable in the classics. he especially enjoys Made in Dry where he manages to combine a lot of elements in the glass with a bewitching balance and a sea of ​​nuances.

THE PIZZAIOLO. Lorenzo Sirabella, talented pupil of maestro Enzo Caccia, remains steadfast at the helm of one of the most important pizzerias in the country. With concentration, clarity and an incredible ability to amaze and improve oneself. Tymur Isayev will take care of the pizza proposal in the other location.

LIEVITA'
via C. Ravizza, 11
PHONE: 0284561374
CLOSED: ALWAYS OPEN
COVERED: 40
PIZZA PRICES: FROM 8.50 TO 15 EURO
CREDIT CARDS: ALL

PIZZA TASTING

The sign expresses the philosophy of; founder Giorgio Caruso: pizza must be good, above all light and digestible. To do this, his pizza chefs use only type 1 semi-wholemeal flour and integrated flour, both of 100% Italian soft wheat, selected and stone ground. The base dough is then made with reduced use of salt in order to enhance the mineral salts already present in the flour. As for leavening, it ranges from 24 to 48 hours. The result is in fact 'mild', with the advantage of enhancing the basic ingredients (starting from the various types of tomatoes, buffalo mozzarella and Fiorditatte di Agerola) in a correct balance. About twenty proposals on the menu, always played on a mix of very recognizable ingredients that come mostly from the South. They range from an elementary but precise Garlic, oil, oregano and tomato to the delicious Calzone with salami, ricotta and fiordilatte. If the appetizer section is level, both the desserts and the cellar can be improved. The other two places in the city are located in via Varese 4 (tel. 02.40701473) and via Pasquale Sottocorno 17 (tel. 02.49701653).

LIEVITO MADRE AL DUOMO
l.go Corsia dei Servi, 11
PHONE: 0245375930
CLOSED: ALWAYS OPEN
COVERED: 100
PIZZA PRICES: FROM 6 TO 12 EURO
CREDIT CARDS: CSI,VISA,MC,POS

NEAPOLITAN PIZZA

Gino Sorbillo landed in Milan in May 2014 with this sister pizzeria of Lievito Madre al Mare in Naples. In three hundred square meters on two floors., With minimal furniture in wood, marble, aluminum and beautiful colors, you can savor a "contemporary Neapolitan pizza": integrated flour, extra virgin olive oil, mother yeast, long leavening, first choice ingredients (many aids Slow Food) for toppings, cooking in a custom-made wood oven using the ancient method. The result is a cart wheel pizza, protruding from the plate with a well alveolated cornice. Choose from the Slow Food Alliance (San Marzano DOP tomato, red Castelpoto sausage, citentana goat cacioricotta I Filadelfi 1828), Massimo Bottura yellow Margherita (yellow Vesuvius tomato from Casa Barone, mixed buffalo provola, extra virgin olive oil , basil and the Roman tanned, that is the oldest cheese in Italy), Calabrese (fiordilatte mixed with buffalo milk, basil and spicy 'nduja from Spilinga). Absolute news for Milan: the pizzas are limited edition (maximum four hundred per day) because the dough is made exclusively by hand. It closes with the desserts of Sal De Riso.

DAVIDE LONGONI PANE
c.so XXII Marzo c/o mercato del Suffragio
PHONE: 0255184461
CLOSED: MONDAY

PIZZA BY CUT

Bread is what everything starts from, to tell the story of healthy agriculture, excellent and fair products that are tirelessly sought. And the pizza that is proposed here also starts from the bread, designed for a lunch break, an old-fashioned breakfast or an aperitif made as it should be. There is the pizza in a pan, the shovel and the new 300-gram single-portion shovel, ideal for taking a whim without exaggerating. The dough starts with mother yeast, semi-whole wheat flour, sometimes broken with spelled and rye. It is cooked with wisdom, fragrant at the base and soft in the crumb, seasoned with products that taste good. From tomatoes, to anchovies, to vegetables that combine in very tasty solutions. As in the vegan with pumpkin cream, marinated cabbage, chicory and dried tomatoes. Everything can also be enjoyed in a pleasant outdoor area, served by staff who are always courteous and available for explanations.

MARGHE
via Cadore, 26
PHONE: 0254118711
CLOSED: ALWAYS OPEN
COVERED: 68
PIZZA PRICES: FROM 7 TO 13 EURO
CREDIT CARDS: CSI,VISA,MC,POS

NEAPOLITAN PIZZA

In via Cadore and in via Plinio, dun are the destinations for lovers of Neapolitan pizza, genuine and cured in all its characteristics, in Milan. What we love about Marghe, in addition to the welcoming and warm environment, is the passion with which ingredients and combinations are chosen, almost all organic including many Slow Food presidia. On the menu only 8 pizzas, simple like 2 with buffalo mozzarella from Campania Dop, Piennolo tomatoes, fresh basil and extra virgin olive oil or more daring like 6: Fior d'Agerola, Bologna IGP mortadella and courgette flowers. From small producers all over Italy, the raw material arrives every day so as to always have special off menus such as vegan with hummus, curly endive, Piennolo cherry tomatoes, Caiazzane and basilica olives. The doughs that rise for 48 hours are made with flour 1, not very refined and more digestible enough to make the pizza nutritious. The same care is taken in the choice of wines and beers: a short and all-Italian selection. And for those who want to share the menu, find the "whims": dishes such as meatballs from Piedmontese beef with San Marzano tomatoes, 30-month Parmigiana Reggiano, basil and bread baked in a wood-fired oven with cooked escarole, with Taggiasca olives and chilli. Good desserts.

DA MICHELE I CONDURRO
via Orti, 31
PHONE: 0283528041
CLOSED: MONDAY
COVERED: 120
PIZZA PRICES: FROM 7 TO 12 EURO
CREDIT CARDS: ALL

NEAPOLITAN PIZZA

Michele Condurro, descendant of the family of the famous pizzeria Da Michele, opens Michele I Condurro together with his son Raffaele, in 2016. The promise is that of a Neapolitan pizza made as it once was: the base is larger than the plate in which it is served, low and soft, from a leavened dough for 30 hours. A few pizzas on the menu, each name of which tells about Naples and the Condurro family. But only some are faithful to the Neapolitan tradition such as the Cosacca, with tomato, cheese and basil, and the Marinara di Nonno Michele with tomato, mountain oregano, garlic from the Ufita Valley, basil and oil. Then there are some exceptions such as the Plebiscito, a cornice stuffed with ricotta and walnuts, fiordilatte di Agerola, bresaola, rocket, flakes of parmesan and extra virgin olive oil. In the meantime, you can order the classic Neapolitan fried foods, pasta omelettes, crocchè and a reinterpretation of mozzarella in carrozza, or appetizers including golden strips of Neapolitan ragù with beef meatballs. Inside, a colorful and modern décor, with open kitchen and oven in the shape of Vesuvius.

OLIO A CRUDO
via Montevideo, 2 (ang. via Savona)
PHONE: 0258104789
CLOSED: ALWAYS OPEN
COVERED: 70
PIZZA PRICES: FROM 7 TO 15 EURO
CREDIT CARDS: ALL

NEAPOLITAN PIZZA

Yet another Milanese card of a small "Milanese" empire of Gino Sorbillo, a great pizza maker but also a great manager. A place organized on two floors with the inevitable wood oven built with the ancient method. The dough is made without the use of fats, silhouetted in mono using Italian type 1 soft wheat flour and the heart of cereals; slow leavening at room temperature with natural yeast. The pizza that arrives on the plate is a rota e'carrett, overflowing, thin. As a tribute to the sign, the oil is put on the pizza after cooking, just out of the oven. For the pizzas, all made with selected ingredients, they range from Margherita to Marinara Cafona, from Lucariello and Spunzillo (Lucariello and a yellow tomato, Spunzillo a red tomato from Vesuvius, to which are added Moliterno cheese from Basilicata PGI with raw milk of sheep and goat and Provola Fresco di Agerola; ('oil, Terre Francescane, is a Nobilis, light fruity) Friariell (with pumpkin cream, pumpkin, olives, speck). full dishes of the Neapolitan tradition and finally some desserts signed by Sal De Riso.

O'PEPPERINO E MILANO
p.zza XXV Aprile
PHONE: 0263793078
CLOSED: ALWAYS OPEN
COVERED: 200
PIZZA PRICES: FROM 6.50 TO 11.50 EURO
CREDIT CARDS: CSI,VISA,MC,POS

NEAPOLITAN PIZZA

In this lively place, on three levels, the round made according to the regulations of the Associazione Verace Pizza Napoletana reigns supreme, with classic doughs and particular attention to gluten-free proposals. The management is one hundred percent Neapolitan, and from here derive the toppings, the "whims" and the cellar mostly made in Campania. The disc arrives at the table cooked with care and seasoned with quality ingredients. You can't go wrong with the classics, from Margherita to Marinara, excellent even the most innovative ones inspired by seasonal vegetables. News of the year is saltimbocca, a delicious sandwich made with pizza dough and seasoned with the most delicious ingredients. In the basement you can also appreciate a vatida kitchen, with traditional first courses (greedy) and desserts (even more greedy) from the internal pastry shop.

PIZ
via Torino, 34
PHONE: 0286453482
CLOSED: MONDAY AT LUNCH
COVERED: 50
PIZZA PRICES: FROM 7 TO 9.50 EURO
CREDIT CARDS: CSI,VISA,MC,POS

NEAPOLITAN PIZZA

This is how Pasquale Pometto, a successful Calabrian pizza-maker entrepreneur, wanted to tell the Neapolitan tradition through his premises. Hospitality is at home and in the meantime Prosecco and Fried Pizza. The interior is all a tribute to Keith Haring and his famous dancing men who welcome and warm the environment, making this pizzeria truly unique in Milan. The choice is quick: there is the Marinara with San Marzano Dop, crushed garlic, Parmesan Dop and wild Calabrian oregano, or the Margherita with San Marzano peeled tomatoes, Slow Food fiordilatte morsels, extra virgin olive oil and a sprinkling of Dop Parmesan. The only variant is added to the two undisputed queens: the white one with Slow Food fiordilatte bites, poppy seeds, chives and PDO parmesan. The doughs are leavened for 48 hours and the ingredients are very few, just to certify their traceability and quality. To drink the Pometto craft beer and finally the Pometto digestive liqueur.

PIZZA AM
c.so di Porta Romana, 83
PHONE: 025510579
CLOSED: ALWAYS OPEN
COVERED: 50
PIZZA PRICES: FROM 6 TO 10 EURO
CREDIT CARDS: CSI,VISA,MC,POS

NEAPOLITAN PIZZA

It is the first place that Pasquale Pometto, originally from Calabria, opened in the city (today there are four brands) after twenty years of experience in a pizzeria in Florence. A cheerful and colorful place, characterized by a very pleasant atmosphere and for this motto loved by the Milanese. Few pizzas on the menu (eight in all) because, according to the master pizza maker, it is the only way to preserve two essential factors: quality and speed. The yeast? Pometto uses that of beer because the doughs rest for two whole days and then are "massaged" (as stated on the menu) to obtain a tasty and light pizza. And the tasting does not disappoint. You can choose between a tasty Marinara or a Napulitana (with snail capers from Pantelleria and Calabrian rigano), a Positano (with smoked provola from Campania, sprinkled with Grana Padano, extra virgin olive oil and basil) or the Pometto (cold fried pizza panuozzo with rocket, tomatoes, morsels of fiordilatte and scamorza cheese). Truffle from Pizzo Calabro to finish on a sweet note.

ANTICA PIZZA FRITTA DA ZIA ESTERINA
via Agnello, 19
PHONE: 0245491628
CLOSED: ALWAYS OPEN

PIZZA BY CUT

A few steps from the Duomo of Milan, Gino Sorbillo's Zia Esterina is an essential destination, an institution that from Naples and Milan dispenses Neapolitan street food par excellence in its most classic form but with the use of integrated organic farming flours and type 0, for a very light and fragrant dough, filled with the best products. Among the more traditional, ricotta and buffalo provola, DOP tomato and variants such as cicoli campani, salami or ham. But the one that most intrigues is "the Pizza with the secret", with the ingredients chosen by the pizza chef day by day. On the menu we also find more contemporary versions, such as the pulcinella hat with fried beef meatballs, or the one with the classic Neapolitan tarallo, almonds and pepper. A passion, that for fried pizza, that Gino Sorbillo has cultivated since he was a boy, he learned to move in the world of pizza together with Aunt Esterina, an important figure for his human and professional growth, so much so that he named the famous places after her.

PIZZA GOURMAND
via U, Foscolo, 1
PHONE: 0280502300
CLOSED: ALWAYS OPEN
COVERED: 70
PIZZA PRICES: FROM 8.30 TO 13.50 EURO
CREDIT CARDS: ALL

NEAPOLITAN PIZZA

We are at four Milan openings for the famous pizza maker Gino Sorbillo. Pizzeria Gourmand is the latest arrival in 2017 right near Piazza Duomo and the first to use an electric oven. The pizzas, made from a mixture of wholemeal flours, tell the story of (the whole of Italy, region by region, offering well-matched ingredients that reproduce, with a classic Neapolitan round pizza, the most traditional flavors and recipes. The name "Gourmand" refers to a meticulous choice of refined products, often Slow Food presides, which for example fill Lombardy, with spicy gorgonzola from San Lucio, Luganega di Maiale in Natural Budello and mozzarella, or Lazio, with Guanciale di Amatrice, Pecorino Laziale Vecchio Montanaro, San Marzano tomato and mozzarella. On the menu also the inevitable fried foods: crocchè, zeppole, arancini and even the scarpetta with ragù and bread, a typical Neapolitan custom. To drink a selection of wines, 5 whites and 5 reds, some Italian beers and to conclude a good limoncello.The setting is a simple and informal place, divided on two floors, which welcomes in the classic manner of Gino Sorbllo.

PIZZIUM
via G.C. Procaccini, 30
PHONE: 0233607623
CLOSED: ALWAYS OPEN
COVERED: 70
PIZZA PRICES: FROM 6 TO 12 EURO
CREDIT CARDS: CSI,VISA,MC,POS

NEAPOLITAN PIZZA

Born in 2017 from an idea of ​​Stefano Saturnino, Ilaria Puddu and Giovanni Arbellini with the intention of bringing the traditional Neapolitan round to Milan, today Pizzium Spa has six restaurants in the main Milanese districts. Patterned chandeliers, wooden chairs, colored ceramic tiles and plates are the common thread of identity of the various stores. The menu includes the two pizzas from Campania par excellence, namely Margherita and Marinara, and a pizza created on the raw materials that are symbols of each region. We therefore find Calabria with 'ndula di Spilinga and Caciocavallo Dop or Tuscany with wild boar hunter salami or Veneto with red radish cream. To start you can order cold cuts accompanied by homemade bread. As an alternative to pizza there is the Panuozzum a round sandwich made with the pizza dough, in different variations including the bell with artisan sausage and broccoli. Do not miss a couple of dishes such as beef and pork meatballs with sauce or Sorrentino-style gnocchi. The top-fermented craft beer is excellent as an accompaniment. Reduced choice of wines.

PIZZOTTELLA
via L. Muratori, 8
PHONE: 0249534230
CLOSED: MONDAY

PIZZA BY CUT

It was born in via Muratori from the mind of the entrepreneur Dovide Ranucci and from the hands of Jacopo Mercuro, a successful Roman pizza maker, Pizzottella, to finally bring to Milan the original recipe of the Capitoline pan pizza. Low, alveolar, crunchy and with a square format: this is exactly how the "pizzottella" appears in the window at the entrance of the restaurant, from which customers can choose the pizza to eat on site or to take away. The doughs, from certified Italian grains, are obtained from a chariot refreshed every day with spelled flour, today in the hands of the young Vittorio Giuliani, a pupil of Mercuro. No fixed menu, if not the more traditional pizzas such as Margherita, or the one with potatoes: every day in rotation new recipes always inspired by the Roman tradition, from the great classics such as Carbonara or Cacio e Pepe, to the seasonal ones with onion and friggitelli or that with anchovies and stracciatella. On the menu there are beers and two choices of wine. In 2019 Pizzottella expands with a place a stone's throw from the original, where Jacopo and Vittorio experiment with another of Rome's iconic recipes: the Roman round pizza. The philosophy and the dough are the same with some new combinations to try.

PRINCI BAKERY
p.zza XXV Aprile, 5
PHONE: 0229060832
CLOSED: ALWAYS OPEN

PIZZA BY CUT

The concept is not dissimilar to that of the toy store. Entering the headquarters of the Princi empire, in front of Eataly, the desire to taste everything is strong. Also because - in international style - the hours are from 7 to 23 (Saturdays and Sundays, the opening is at 8) and therefore from breakfast to a late snack there is no problem finding something good. The concept of quality bread (created only with mother yeast, water, organic flour, integrated salt) the founder Rocco Princi held as a guiding star moves hand in hand on the production of focaccias and pizzas. Classic proposals, with carefully prepared ingredients, and served for those who want to stop and consume on the spot or take it away. The aperitif is also pleasant, with a good mixology that is easy to accompany with leavened products.

ROSSO POMODORO 2.0
v.le Sabotino, 19
PHONE: 0258328501
CLOSED: ALWAYS OPEN
COVERED: 140
PIZZA PRICES: FROM 6.50 TO 14.50 EURO
CREDIT CARDS: ALL

NEAPOLITAN PIZZA

With a campaign that reads "just like a day in Naples" Rosso Pomodoro has started its 2.0: an evolution of the brand's philosophy, which aims to offer customers a more Neapolitan experience than ever "with a change of name and a new style for its restaurants, nine between Milan city and province, focusing on hospitality and image. To the great classics of Rosso Pomodoro, such as the Verace pizza with buffalo mozzarella from Campania Dop, new proposals are added especially on doughs , leavened for 24 hours: hemp, 5 cereals or Venere rice which are combined with high quality products from Campania. smoked provola cheese from Agerola and basil, but also fried pizzas, bruschetta, salads, shoes and some delicious appetizers such as fried cod. On request, gluten-free proposals and lactose-free mozzarella. very similar white and pastel colors predominate, so much so that only the tiles on the walls refer to the Neapolitan style. To drink a good selection of Italian wines and draft beers.

SALVATORE MUGNANO - PIZZA E PASSIONE
v.le Cassiodoro, 12
PHONE: 0297807685
CLOSED: ALWAYS OPEN
COVERED: 60
PIZZA PRICES: FROM 6 TO 16 EURO
CREDIT CARDS: ALL

ITALIAN STYLE PIZZA

Salvatore Mugnano is the typical example of a 'guaglione' grown between flours and ovens. After a good experience also abroad, he moved from Naples and Milan: for a first adventure (Eatery, and later for the place that bears his name, opened two years ago. He was also responsible for pizza makers for Rosso Pomodoro . He can be defined as a 'traditionalist' - with his greatest joy - because he has concentrated his attention on the Neapolitan. Twenty proposals, without fancy flights: always well made, rigorously cooked in a wood oven and with topping where the ingredients prevail. in the South and Campania in particular: Marinara and 4 Tomatoes strike a lot for their balance: and intensity of flavors. On the menu also wholemeal pizzas, gluten-free, oven-fried calzoni, a couple of gourmet proposals with five-grain dough and as many al 'rot 'where the cooking takes place inside a particular pan that makes the pizza even higher, softer and more fragrant. Average delicacies and desserts, to enhance the cellar.

STARITA
via G. Gherardini, 1
PHONE: 0233602532
CLOSED: ALWAYS OPEN
COVERED: 80
PIZZA PRICES: FROM 6.50 TO 12 EURO
CREDIT CARDS: ALL

NEAPOLITAN PIZZA

Perhaps most people know 'Starita a Materdei' in Naples (see description), an authentic league. Because? Soon said. The restaurant was founded in 1901 as a cellar and has evolved over the years into a place for dequstation, frying and a real pizzeria. It becomes a film set during the shooting of the film L'Oro di Napoli, with the beautiful Sofia Loren in the role of a pizza maker, and also receives recognition from the Vatican. From 2016 also in Milan with a cheerful place with bricks on the walls, red and black tablecloths and photos on the walls that testify "history"). On the plate there are many alternatives among which the Margherita with "so basitico" stands out because the green leaves are good (the dough is light and the cooking as Neapolitan tradition commands, the sweet tomato at the right point and, finally, the mozzarella, very fresh alloy and balances all the flavors to perfection), pistachio and Mortadella and the calzone "Nome e Giorno", half filled with sheep's milk ricotta, salami, provolone and pepper, half margherita tradition of the place, tasty and savory. The fried dishes (Montanarine, courgette flowers and provolette irnbottiti, fried pizza) and the pizza sandwich to be composed as desired are also worth tasting. Also available gluten-free dough. To drink craft beers.

TAVERNA CALABIANA
via Arcivescovo Calabiana, 3
PHONE: 0255213075
CLOSED: SUNDAY AND MONDAY
COVERED: 120
PIZZA PRICES: FROM 9 TO 12 EURO
CREDIT CARDS: CSI,VISA,MC,POS

NEAPOLITAN PIZZA

Wooden tables, warm colors and welcoming light in one of the most appreciated areas of Milan, right near the Prada Foundation. Taverna Calabiana is a pizza restaurant, a real institution with a simple and kind soul. For 30 years a gastronomic reference in the neighborhood, it boasts a vast menu, full of traditional Ligurian, Piedmontese and Lombard dishes, together with 14 pizzas cooked in a wood oven, leavened 24 hours, low and crunchy. Together with the famous Marinara with datterino tomato sauce, extra virgin olive oil and oregano, the choice of ingredients is very classic but of quality, from prosciutto and porcini mushrooms to leeks and gorgonzola, up to Alberto with lard, onion and mozzarella. The wine list is extensive and travels from the northern to the southern regions, along with some craft beers. The desserts are also of Italian inspiration, from tiramisu to ice cream with mascarpone and figs. The environment is simple but nice and in summer there is the possibility to eat in the external courtyard.

LA TAVERNA GOURMET
via A. Maffei, 12
PHONE: 025468297
CLOSED: MONDAY
COVERED: 75
PIZZA PRICES: FROM 14 TO 35 EURO
CREDIT CARDS: TUTTE

PIZZA TASTING

Trendy Milanese club, with an elegant entrance and refined interiors in dark tones. Here we started from Neapolitan pizza to arrive at an original gourmet proposal without distorting tradition. The result is a tasting pizza (the Taverna was the first place in town to introduce the formula) that arrives at the table already cut into wedges. Always different and innovative doughs resulting from experiments with various cereals and flours, such as the organic one with wholemeal flour and quinoa, the one with malt or licorice. Flavors and aromas that manage to enhance the chef's recipes and combinations to the maximum. The ingredients are always sought after and very daring, such as truffles, Patanegra or even tofu. The strong points, however, are the now famous Prawns and Guacamole, with red prawns, avocado, onion, chilli pepper and Amalfi lemon, and the Scampi cacio e pepe: cruditè of prawns, pecorino romano, pepper and lemon zest from Sorrento. On the menu also some desserts and a list of wines and craft beers to match the gastronomic proposal. At the time of going to press we learn that in October 2020 there will be changes in the team but the proposal will not change substantially.

DONNA ASSUNTA 1954
Via Annibale Grosselli, 4
Closed on Monday and Sunday at noon
phone 02/70002364
The gastronomic culture of the Phlegraean Fields arrives in Milan both in gastronomic and cultural terms, created with an environment of great sobriety and with an excellent gastronomic proposal. The passion and experience of the owners will make you taste very fascinating flavors starting with the simple pizza, cooked in a wood oven.
Wood oven

PARTENOPEA
Restaurant Pizzeria
Via dei Transiti, 2 (ang. via Padova)
Closed on Sunday
phone 02/26143477 - 02/26115555
If you get there by bus, you seem to enter the kasbah in via Padova, after a queue of ethnic restaurants of different nationalities on the corner, just in front of the third stop, instead you enter a delightful restaurant where three brothers; Gennaro, Enzo and (Susy) Neapolitans of cities, Spanish districts welcome you with elegance and professionalism: "the kitchen" is based especially fish with proposals designed for loyal customers who have alternated for years, the wine list ranges in the boot with excellent competence and above all the prices. Pizza? Absolutely traditional with excellent quality products, we tried the ortolana, le veggies were great he satisfied us with his 24 hour long dough we swapped a few words with the friendly pizza chef asking him about the rest of the ball, his own answer, at least 8 hours made us think that here everything is perfectly in order, it was worth it worth coming and then recommending it.
Wood oven

PIZZANDO GRIGLIANDO da CIRO
Via Marghera, 10
Closed on Monday
phone 02/4819163 fax 02/4390423
As soon as you enter the Street that has given the area a nickname of "PizzaTown" for several years I am on the right side you will meet this place, the pizza is strictly Neapolitan classic proposed in different recipes and made with great professionalism, the kitchen decidedly Neapolitan, the pasta comes from the legendary Gragnano from one of the most important companies traditional of the pasta capital of the world, the wine and beer list is careful and scrupulous, there is also a tribute to the Neapolitan prince of humor "Totò" who on the piano Superiore is also portrayed in a moment of great gastronomic satisfaction. In short, you are in Milan, of course, but you will feel like you are in a pizzeria in Naples city.
Wood oven

PIZZERIA DEL TICINESE
C.so di Porta Ticinese, 65
Closed on Monday, from Tuesday to Thursday open from 12 to 15 and from 18 to 24,
Friday, Saturday and Sunday open all day from 12 to 24
Reservation required
phone 02/89402970
In the Ticino area this is one of the best pizzerias, open for 20 years with a serious and passionate female management, attentive and kind, she never leaves anything to chance. The square, thin and light well made by an Egyptian pizza chef, never disappoints, the tiramisu is superb still made naturally and delicate. The decidedly ancient two-storey environment brings back to Milan of the time, with original medone flooring and exposed bricks.
Wood oven

PIZZERIA TRADIZIONALE
Ripa di Porta Ticinese 7
Closed Wednesday open only in the evening except Saturday and Sunday
phone 02/8395133 fax 02/58113268
Entering what the New York Times defines, the 7th street of the world nightlife it is difficult not to see this pizzeria that offers the classic Neapolitan pizza, in different recipes, and an excellent one extremely passionate and fresh fish cuisine. The environment is sparkling and classic at the same time, if you sit outside you can also swim in the crowd walking along the Ripa - left side - if you are more focused on the quality of the food we advise you to sit inside which enjoys a excellent air conditioning system. Excellent wine list with a fast and efficient managed service by young and professionally attentive staff.
Wood oven

SOPHIA LOREN RESTAURANT
Via Cesare Cantù, 3
Always open from 10 to 24
phone 0282397721
In the week when Milan becomes "caput mundi design", this new pizza-restaurant concept opens its doors and fully enters the history of the city. A year ago he was in Florence, this new concept of haute cuisine offers many of the treasures of Campania cuisine, all homemade including pastry. We are at the home of a true star of world cinema recognized, loved and appreciated in different continents, so it is more than right that everything is up to the situation "pizza is a woman" which is signed here by Francesco Martucci, best pizza maker in Italy. Italy 2020, the kitchen by Gennarino Esposito, chef with two Michelin stars, the pastry by Carmine di Donna best Pastry Chef 2020 for Identità Golose and 2019 for Gambero Rosso, there is even the "physical oyster" who advises you which eat oyster. The environment is very attractive, the gold color prevails almost everywhere, and is full of splendid photographs of his career that are certainly part of several books in the history of international cinema. The place is ideal for several hours of the day for those who pass by the Ambrosiana Library or in Piazza Duomo, catering service, bar, café, pastry shop and cocktail & wine bar.
Wood oven - Electric oven

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