MILANO OTHER GOOD ADDRESSES
DONNA ASSUNTA 1954
PARTENOPEA
PIZZANDO GRIGLIANDO da CIRO
PIZZERIA DEL TICINESE
PIZZERIA TRADIZIONALE
ASSAJE
via R. Sanzio, 14
tel 0243982700
closed always open
seating 140
pizza prices from 7.50 to 18 euros
assaje.it
69 pizza 7 service 7 ambiance
Neapolitan tradition in the heart of Milan. In a rustic and family-friendly environment, Assaje captures the essence of true Neapolitan pizzerias, where tradition blends with modern technology. The dough is prepared using an indirect method, with semi-wholemeal stone-ground flour and a long fermentation process that gives the pizza a light and easily digestible texture. The menu offers a wide selection of pizzas topped with fresh, authentic, and high-quality ingredients. From traditional ones like the excellent Cosacca to contemporary ones like the Nerano or the Caciocavallo and San Daniele. Different dough and format for the Gourmet pizzas which are served pre-sliced with raw ingredients. Vegan pizzas are also available. Among the appetizers, typical Neapolitan fried snacks such as potato croquettes, pasta frittatas, and montanarine.
BIGA MILANO PIZZERIA CONTEMPORANEA
via A. Volta, 20
tel 0252801936
closed always open
seating 60
pizza prices from 6.50 to 14 euros
bigamilano.it
70 pizza 7 service 7 ambiance
That the dough is important can be understood from the sign. The style of the pizza is Neapolitan, and the fermentation and maturation last about 36 hours. The flours are a mix of wholemeal and semi-wholemeal for a pizza with a soft and high crust. Digestibility is another characteristic, and the menu is really rich in offerings: from classic to contemporary, including pan pizzas and the "ruote di carro" (traditional pizzas that overflow from the plate typical of the Neapolitan tradition). For the toppings, well-selected and sometimes very special products, such as pastrami or salmon-cured beef ham. Attention to vegans with a new pizza every month. A note of merit goes to the crispy and dry fried items, thanks to the use of low-absorption frying oil. A small but tasty dessert menu includes sweet pizza.
BIOSSERÌ
via Fatebenefratelli, 2
tel 0289071052
closed Saturday at lunch
seating 85
pizza prices from 11 to 16 euros
bioesseri.it
69 pizza 8 service 8 ambiance
Here you can see the evolution of the Borgia brothers' brand, focused on healthy eating without sacrificing taste. The 'medal' displayed and the certificate of compliance with organic catering standards reflect their (genuine) attention to organic ingredients, mostly Italian and particularly Sicilian. The pizza dough is made with stone-ground flours and naturally leavened for 72 hours. There are two oven lines: classic (with an excellent Margherita, where the Campania buffalo mozzarella is added raw) and house specialities: Parmigiana, Vegetariana, Sfiziosa, Calzone, and the Nuova, a tribute to the area, with peeled tomatoes, smoked buffalo provola, and fresh pepper. The menu also includes appetizers, salads, well-made first and second courses. High-quality wine cellar and precise service. Business lunch from Monday to Friday and Sunday brunch from 12 to 3:30 PM, always in line with the organic theme.
CAPPERI...CHE PIZZA!
p.zza Santa Maria del Suffragio, 3
tel 0287073392
closed Monday
seating 72
pizza prices from 8 to 18 euros
capperichepizza.com
63 pizza 7 service 8 ambiance
The Acciaio family, originally from Vesuvius, is at ease with quality products because they have worked extensively in the research and sale of IGP, DOP, and Slow Food Presidia products. It is therefore natural that they found pizza to be the ideal "place" to showcase these products, and it is equally natural that the Milan location (there are two more in Campania) resembles a shop where you can purchase the products you enjoy on the pizzas. For the same reasons, information about the ingredients and their traceability is clearly provided. They use type 1 and 2 supply chain flours, focusing on digestibility. The color of the pizza dough is always rather golden and it is topped with a selection of ingredients that speak much of the South: Piennolo DOP tomatoes, Corbarino in sauce and in water and salt, torzelle (a type of kale), Salina capers, tuna and anchovies from Cetara, figs from Cilento.
CAPUANO'S
via F. Londonio, 22
tel 0284146228
closed Saturday at lunch
seating 65
pizza prices from 7.50 to 15 euros
capuanos.it
69 pizza 8 service 7 ambiance
Luigi Capuano loves to describe himself as a craftsman-pizzaiolo, and in his restaurant, he recreates the atmosphere of an old-fashioned neighborhood pizzeria. On the walls, you can sense his obsession with the number 7 prominently displayed (perhaps because he was born on November 7th...). 7 are also the actions that Luigi considers fundamental in preparing the dough, unique with an integrated variant. His Neapolitan pizza is a valid synthesis of tradition and innovation: slightly pronounced, elastic, and alveolated crust, perfect balance of ingredients (not many, but carefully selected), guaranteed digestibility. The menu features 28 pizzas, 7 (again!) per section: classic, innovative, seasonal, and Italian (with strongly regional ingredients). To complete the picture, 7 starters, 7 traditional dishes and salads, 7 stuffed and oven-baked pizzas, 7 high-quality desserts. Paired with 7 beers and 7 wines for the various types. Another location at via Orseolo 1, tel. 0236576140.
COCCIUTO
via Bergognone, 24
tel 02365283327
closed always open
seating 96
pizza prices from 7.50 to 16 euros
cocciuto.com
72 pizza 6 service 8 ambiance
Cocciuto stands out for its continuous high-level openings. It offers Neapolitan pizza with a pronounced and fragrant crust. The highlight is the virtuous dialogue between the pizza and the kitchen, thanks to the addition of two young chefs with significant experience, Alessandro Lagana and Mattia Fabris. From the electric oven, Matteo Messina and his team bake pizzas with dough made from type 0 and 1 flours and sourdough, which undergoes a maturation process of 24 to 36 hours. Among the must-tries are the Pistacchiata, with mortadella and Gorgonzola fondue, and the Provola e Pepe, with Cinta Senese pork cheek. The menu also includes burgers and kitchen dishes, good desserts, and a valid Sunday brunch. Beverage menu includes cocktails, craft beers, and a selection of wines. Service is not always up to par.
CONFINE - PIZZA E CANTINA
p.zza Guglielmo Massaia
tel 3755426086
closed Saturday at lunch and all day Sunday
seating 60
pizza prices from 8 to 30 euros
confinemilano.it
77 pizza 7 service 9 ambiance
THE PIZZAIOLO
Born in 1990, Francesco Capece has already made a name for himself in the family-run restaurant in Campania at San Cipriano Picentino (La Locanda dei Feudi 2.0, temporarily closed). Talent, ambition, and technique make him one of the young stars of contemporary pizzeria.
THE PIZZERIA
Francesco Capece and Mario Ventura opened in April 2023. Both from Salerno, Francesco takes care of the kitchen and Mario of the wine cellar: an elegant underground space where hundreds of references are stored (lots from France and various digressions into Italian regions), creating interesting pairings. The menu starts with "timeless fried foods," with croquettes, frittatine, and supplì. The classic pizzas are excellent - the Margherita honors its name - but the experimental combinations are all worth trying, such as the Botox, with cave-aged caciocavallo fondue, fiordilatte, raw milk buffalo blue cheese, white fig jam from Cilento, Parmesan chips, basil, and extra virgin olive oil. Also, fried and oven-baked pizzas and small pans to share; interesting tasting menus. The desserts are unmissable. Service is attentive.
CORNER 58
Viale Argonne, 11
Tel 024940188
Closed always open
Seats 40
Pizza prices from 8 to 20 euros
corner58.it
73 pizza 7 service 8 ambiance
Pizzeria in urban-chic style that marked the return of Roberto Conti to Milan, focusing on a "gastronomic" pizza: a very light Neapolitan (direct dough that leavens for at least 24 hours, with 70% hydration), very balanced between the base and the crust, with harmonious combinations and excellent raw materials. If the classic-contemporary pizzas do not take risks, you can have a lot of fun with innovative-traditional proposals, like the Norma, but especially with off-menu options. For example, the Manzo: San Marzano tomatoes, beef ragù, grilled eggplant, cream of Parmesan milk, dried carrots. In the Eleganza Persistente section stands out the Milano: fiordilatte cheese, Culatello Dop (Italian cured meat), Gorgonzola from Cameri, prized black truffle. The menu also includes oysters, fish tartare, caviar. High-level wine cellar, including Champagne. Also, try the desserts.
CROCCA
G. Fiamma, 4
Tel 0238295323
Closed always open
Seats 130
Pizza prices from 8 to 15 euros
crocca.it
68 pizza 8 service 7 ambiance
Thin and crispy pizzas are the highlight of the menu, offering about 25 different varieties, including classic favorites like Quattro Stagioni and Diavola. For those looking to try something different, there's Capocollo and Stracciatella, Polpette e Melanzane, and Alici di Cetara. The dough is light, made with a specially crafted blend of flours to achieve that crispy texture. To accompany the pizza, there are draft and bottled beers, classic cocktails, and a small selection of wines. It's worth noting they also offer several vegetarian, vegan, and lactose-free options. Simple appetizers like bruschetta and cold cuts, iconic meatballs in sauce, and well-made desserts complete the menu. Crocca also has four other locations in Gallarate, Brescia, and Turin.
CROSTA
Via F. Bellotti, 13
Tel 0238248570
Closed always open
Seats 45
Pizza prices from 4.90 to 16 euros
crosta.eu
75 pizza 8 service 9 ambiance
THE PIZZAIOL
Chef, sommelier, but above all, pizza maker. After experiences abroad and at Dry, Simone Lombardi, in 2018 together with Giovanni Mineo, a great baker, opened his own place to continue experimenting tirelessly with grains, yeasts, ovens, and baking.
THE PIZZERIA
Simone Lombardi is one of the 'signatures' of pizza in Milan. Every day, magic happens: you can have breakfast in the morning, lunch, but above all, there's great pizza: by the shovel at lunchtime, round for dinner. For the double dough of the first, they use soft wheat flour from Marche types 0 and 2, sourdough, water, salt, extra virgin olive oil. For the single dough, they also use ancient Sicilian durum wheat flour, in addition to brewer's yeast. Perfect examples for the shovel pizza are Margherita and Lahmacun with knife-cut sheep meat, garlic, onion, chili, smoked paprika, tomato concentrate parsley, Greek yogurt. On the round side, Classic and Traditional pizzas never disappoint. Desserts are good. Minimal cellar, but not trivial. Fast and smiling service.
DRY MILANO
Via Solferino, 33
Tel 0263793414
Closed on Mondays; open only for dinner
Seats 150
Pizza prices from 8 to 16 euros
drymilano.it
76 pizza 8 service 8 ambiance
THE PIZZAMAKER
Naples-born, class of 1993, Lorenzo Sirabella learned the art of pizza in his hometown under the tutelage of master Enzo Coccia. In 2018, he joined Dry Milano where he had the opportunity to express himself through various types of leavened dough and oversee the entire kitchen operation, eventually becoming its manager.
THE PIZZERIA
The atmosphere is urban and the quick service helps turn tables efficiently. Sirabella's Neapolitan pizza is a must-try: dough made from a blend of type 0 and type 1 flours, 48-hour leavening, and cooked in a wood-fired oven for 1 minute at 400 degrees Celsius. The medium-sized crust is highly appreciated, with toppings that are not overly heavy, featuring mushrooms, meat or fish tartare, chestnuts, and various types of cheeses. Also worth trying are the focaccias fresh from the electric oven, like the one with pastrami, as well as the "cubotti" and steamed sweet focaccia. Homemade ice creams and sorbets, along with the classic tiramisu, complete the dessert menu. Special mention goes to the cocktail bar, an area in which the establishment has been a pioneer: alongside Edris al Malat, responsible for mixology, Lorenzo has created a cocktail list to pair with pizzas. An example? The Margherita with smoked provola and pepper paired with the Hibiscus Tommy's Margarita.
DENIS PIZZA DI MONTAGNA
Via Statuto, 16
Tel 3757988835
Closed on Monday for lunch
Seats 140
Pizza prices from 9 to 18 euros
denispizza.it
73 pizza 7 service 8 ambiance
Denis Lovatel's mountain pizza, with its distinctive and recognizable personality, never disappoints. The light and crispy crust enveloping the selected ingredients is its true hallmark, achieved with karst spring water rich in minerals and a dough massaged to allow the gas to develop within the gluten network, resulting in a significant texture. Salt is used sparingly, and high-quality ingredients take the spotlight, featuring mountain cured meats and cheeses, as well as seasonal herbs and vegetables. Examples include the "Intense Shivers" (with black cabbage, sausage, and Roman pecorino fondue) or "Memories of the Alpine Hut" (with mushrooms, Morlacco cheese from Monte Grappa, fried leek, and saba). Pizzas featuring fruit are also delightful. The wine list includes over 30 labels of Champagne, available both by the bottle and by the glass.
GIOLINA
Via F. Bellotti, 6
Tel 0276006379
Open always open
Seats 102
Pizza prices from 10 to 17 euros
giolina.it
70 pizza 8 service 8 ambiance
Pizza lovers adore Giolina because it never loses its way with Neapolitan style, featuring a classic dough and soft crust with meticulously curated toppings. The menu is rich, and all pizzas are characterized by the suffix 'ina'. The signature dish Giolina ('idea della cura') features violet eggplant cream, smoked Provola cheese from Agerola, red Piennolo del Vesuvio Dop tomatoes, baked eggplants, 36-month aged Parmigiano Reggiano wafers, and fried basil. The Ghitina (Margherita) is excellent, featuring roasted cherry tomato cream, Agerola fiordilatte, semi-dry red datterini tomatoes, 24-month aged Parmigiano Reggiano, and fresh basil. Also available is a menu with the curious name 'Mio cugino Alfredo', offering various types of gourmet hamburgers made with homemade bread, sauces, chips, and selected meats. There's a small wine cellar and friendly service.
ANTICA PIZZERIA LEONE
Via C. Ravizza, 9
Tel 0248001829
Open always open
Seats 86
Pizza prices from 6 to 15 euros
pizzerialeone.it
66 pizza 8 service 8 ambiance
Antica Pizzeria Leone is a delightful venue specializing in Neapolitan cuisine with a focus on selecting quality ingredients, from various versions of 'cuoppo' to desserts, with a wide range of vegetables on offer. The kitchen is open, with dishes prepared on the spot. The house pizza is a contemporary Neapolitan style, cooked in a wood-fired oven at 400 degrees Celsius, featuring a high hydration dough that makes it very light, with a thin base and a pronounced crust, striking a good balance between softness and crispiness. There is a wide choice of toppings, with endless customization possibilities. The menu includes traditional pizzas, new creations, special pizzas, and fried pizzas. The Bocconcina is highly recommended, featuring friarielli cream, Agerola provola cheese, buffalo burratina, and crumbled Neapolitan tarallo; among the novelties is the Grigliata di Parma, with grilled mushrooms, Agerola fiordilatte, and Parma raw ham. The service is attentive.
LIEVITA'
Via C. Ravizza, 11
Tel 0240701454
Open always open
Seats 30
Pizza prices from 8.50 to 15 euros
pizzeria-lievita.com
71 pizza 8 service 7 ambiance
Taste focused on lightness and high digestibility: Lievità's pizza follows the Neapolitan style, with a less pronounced crust. The round pizza, signed by Giorgio Caruso, is made from an indirect dough with a blend of semi-whole and whole flours of Italian soft wheat, stone-ground, with little salt and leavened for 24 to 48 hours. The "light" dough enhances the carefully selected ingredients. The menu offers about twenty choices, from Marinara to Marinaresca (Piennolo del Vesuvio cherry tomatoes, raw curly endive, Caiatine black olives, Salina capers, red garlic, wild oregano, and extra virgin olive oil). In addition to Montanara and calzone, they also offer fried dishes, some cold dishes, and artisanal desserts. The wine cellar is basic with around fifteen selections of wines and beers. The service is attentive. This formula is replicated in four other locations (Vetra, Moscova, Sottocorno, Sempione). Noteworthy is their use of energy from renewable sources and FSC-certified wood.
DAVIDE LONGONI PANE
Via G. Tiraboschi, 19
Tel 0291638069
Closed Mondays all day and Sunday afternoon
davidelongoni.com
74 pizza 8 service 8 ambiance
THE PIZZAIOLO
He’s the man who whispers to doughs and the master of dozens of excellent bakers and hundreds of good professionals. Davide Longoni, a man of eclectic culture (and a geography graduate who has also worked as a photographer), is considered a bread revolutionary. This has also made him a master in pizza al taglio (pizza by the slice), in terms of technique and taste.
THE PIZZERIA
Davide Longoni impresses with his ability to always invent new situations, but he has a fixation: quality. The flagship store on Via Tiraboschi remains unique: a small oasis of goodness, welcoming and managed by a young, enthusiastic team convinced of the enterprise. The focus is on flours, where Longoni remains the 'professor': organic, integrated, often recovered grains. From these come breads, sweets, and pizzas that are interpreted with great personality and in various variations. One of the most famous is the focaccia barese: in classic or stuffed versions, perfect in dough and topping. Then there are the pizzas: with tomato, Margherita, and the original Toast with cooked ham, dairy cheese, apple mustard mayonnaise. You can also enjoy an aperitif from 18:00 to 21:00 and purchase various delicacies.
DAVIDE LONGONI MERCATO CENTRALE MILANO
Via Sammartini corner via IV Novembre
Tel 3757892555
Closed always open
davidelongoni.com
71 pizza 7 service 7 ambiance
Davide Longoni, master and innovator of Milanese baking, blends tradition and modernity, with a focus on the important sphere of sustainability. The flours used in his workshops are lively, traceable, stone-ground, creating doughs that ferment and mature for a long time, then topped with high-quality and fresh ingredients. Here at Mercato Centrale - alongside an anthology of breads, sandwiches, and sweets - the pizza is served until noon and is like a "cake", successfully combining crispness and softness, quite tall with a non-protruding edge, featuring seasonal combinations like pumpkin with cheese and rosemary; from noon onwards, large and light trays are baked, from white to special of the day. Options also include excellent focaccia barese and potato pastry. The service is attentive and organized.
MARGHE
Via Cadore, 26
Tel 0254118711
Closed always open
Covers 70
Pizza prices from 7 to 16 euros
marghepizza.com
68 pizza 7 service 7 ambiance
At Marghe, pizza is made with type I flour to make it rich and digestible, naturally leavened for 48 hours. The quality of the ingredients and the attention to their origin and freshness are what distinguish Marghe: San Marzano tomatoes Dop, directly from Salerno and Slow Food Presidium, and local fiordilatte. The pizzas baked in the wood-fired oven are soft, light, with a crispy and airy crust. In addition to classics, interesting combinations are worth trying, such as Pancetta tesa and pecorino sardo, with yellow datterini tomato sauce, fiordilatte from Agerola, pancetta tesa, pecorino sardo, and semi-dry tomatoes. Among the delights, there are Piedmontese beef meatballs in sauce, chickpea hummus, stracciatella and Puglian burrata. Another location is in Via Plinio, 6.
MODUS
Via A. Maffei, 12
Tel 0282860006
Closed always open
Covers 80
Pizza prices from 8 to 15 euros
landing.modusmilano.it
74 pizza 8 service 8 ambiance
THE PIZZA CHEF
Paolo De Simone, a pizza maker and baker, is also an entrepreneur with a clear vision. His roots are in Vallo della Lucania, where Storie di Pane (Bread Stories) was born, the workshop where his ideas take shape, starting with pizzas.
THE PIZZERIA
Modus is becoming a brand. This was Paolo De Simone's goal, who continues to introduce the Cilentan recipes and ingredients of the Mediterranean Diet to Milan. He does so through the pizzeria, the kitchen - thanks to the skill of chef Giovanni Scarpitta - and through the sale of products (Modus is also a deli near the Courthouse). The pizza has an ultra-light dough, the result of a mix of four flours and long fermentation and maturation times. On the base, you find the best of Cilento's produce: from vegetables to Palinuro tuna, from Capaccio artichokes to extra virgin olive oil from Pisciotta. The Cocktail & Cilentan Cicchetto formula works well at the beautiful bar counter, led by bartender Antonio Rosato. The venue is elegant, the music curated, and the staff young and attentive.
MATERIA
Via del Torchio, 1
Tel 0249714985
Closed always open
Covers 50
Pizza prices from 8 to 15 euros
www.materiapizzeria.com
71 pizza 7 service 8 ambiance
It's a fragrant slice of Basilicata that you taste at Materia, a pizzeria born from the passion and dedication of Vincenzo Marottoli, who has established a direct connection with the excellent products from the family's BioAgrimar company in Genzano di Lucania. Almost 60% of the ingredients used come from these lands: from Lucanian black pig charcuterie to cheeses and wine. The magic happens thanks to the skillful combination of toppings and the exquisite rustic crust, pronounced in its edge, almost reminiscent in texture to Lucanian bread. The Margherita according to Materia is very good, but also noteworthy is the Radici pizza, with ricotta and peperone crusco pepper, and sautéed turnip tops. Among the appetizers, don't miss the typical bread crumb meatballs. To finish, desserts like babà or the house tiramisu. Craft beers from Lucania, wines, and cocktails complete the offering.
MOSSO
Via A. Mosso, 3
Tel 3426294082
Closed Monday for dinner
Covers 200
Pizza prices from 7 to 15 euros
mosso.it
67 pizza 8 service 7 ambiance
A spacious courtyard adorned with colorful tables and chairs serves as the antechamber to the restaurant-pizzeria. The menu features around ten pizzas, crafted by the expertise of Campanian pizza chef Daniele Falcone, who uses a high-hydration dough leavened for 24 hours and stone-ground semi-wholemeal and wholemeal flours. Excellent choices include the Margherita and the Mosso di Primavera, a seasonal delight with fried and creamed zucchini, zucchini blossoms, semi-dry red tomatoes, toasted almonds, and extra virgin olive oil. The focus on seasonality and quality ingredients is paramount. Don't miss out on their homemade desserts. The menu is complemented by a small selection of wines and draft beers. The real strength of the place lies in its staff: knowledgeable, friendly, and going above and beyond to ensure an excellent dining experience.
NÀPIZ
Viale Vittorio Veneto, 30
Tel 02639435143
Closed always open
Covers 100
Pizza prices from 7 to 10 euros
64 pizza 7 service 7 ambiance
Pasquale Pometto's pizzeria is vibrant with bright colors, writings on the walls, large paintings, small hot air balloons, and Christmas balls hanging from the ceiling—all intentionally a bit excessive. The pizzas, following the typical Neapolitan tradition, are large and dominate the scene alongside a grand wood-fired oven. The pizza selection isn't vast, but between classics and a few reinterpretations, the quality of ingredients shines through. The focus, at least on the pizza front, is on simplicity—a motto appreciated by the younger crowd. The staff is youthful and very approachable, displaying efficiency, smiles, and professionalism. Complimentary Prosecco upon arrival and a farewell amaro are customary here.
PEPERINO A MILANO
Via F. Crispi, 2 (Piazza XXV Aprile)
Tel 0263793078
Closed always open
Covers 180
Pizza prices from 6.90 to 14 euros
peperinomilano.it
69 pizza 7 service 8 ambiance
Peperino in Milan isn't the only Neapolitan pizzeria beneath the Madonnina, but it's 100% soulful Neapolitan with toppings, appetizers, and much of the wine cellar sourced from Campania. The menu goes beyond just pizza: there are numerous excellent fried dishes, tempting pasta dishes, and a precise selection of grilled meats. The pizza strictly follows the guidelines of the Associazione Verace Pizza Napoletana, with 2% wholemeal flour for regular pizzas and 60% for the wholemeal series. There are about thirty options on the menu, all featuring traditional combinations such as the mushroom and truffle-topped "spinta," San Daniele prosciutto, fiordilatte, and Parmesan. They also offer calzones, fried pizzas, and gluten-free options, not limited to just pizza. You can always request lactose-free mozzarella. The service remains good even during peak times.
PIZZA AM
Corso di Porta Romana, 83
Tel 025510579
Closed always open
Covers 50
Pizza prices from 6 to 10 euros
65 pizza 7 service 7 ambiance
Pizza AM is the perfect spot for those craving pizza and little else. In Pasquale Pometto's well-established formula - he has other venues in the city like Piz and N'apiz - atmosphere and decor aren't the focus, although they are colorful and somewhat extravagant. What matters here is speed, attentive yet informal service, and the ability to enjoy a satisfying pizza without too many frills. While waiting, you're always offered a glass of Prosecco and a digestif at the end of your meal. The style of pizza is Neapolitan, with a large disc and a puffy but not overly high crust. It's easily digestible. The most popular choice remains the Margherita with excellent San Marzano tomatoes and Campanian fiordilatte. There could be more attention to the beer menu and beverages in general. Prices are affordable.
PIZZOTTELLA
Via L. Muratori, 8
Tel 0249534230
Closed Monday
pizzottella.it
69 pizza 7 service 7 ambiance
Within the diverse dining offerings of the Ranucci Group - several adjacent venues, all in the Porta Romana area - Pizzottella has established itself as the go-to place for Roman-style pizza al taglio: square-shaped, baked in an electric oven, crispy yet with a soft bite. There are about fifteen toppings available, featuring "classic Roman" flavors like cacio e pepe, carbonara, gricia, and double mortadella. The standout feature is certainly the dough, made from selected grains. Good quality ingredients, particularly excellent tomatoes. Less convincing are the round pizzas and creamy toppings. The pizza al taglio passes the "next-day test," remaining crispy and not greasy. Fast and courteous service. Plastic cups at the tables are a downside.
ROSSO POMODORO 2.0
Viale Sabotino, 19
Tel 0258328501
Closed Always open
Seats 140
Pizza prices from 6.50 to 14.50 euros
rossopomodoro.it
68 pizza 7 service 8 ambiance
The goal of the teams behind this pizzeria chain - with many locations in Milan, throughout Italy, and internationally - is to make customers feel like they're in Naples, at least for the duration of a pizza. Everything recalls the capital of Campania. Especially the art of pizza-making, which follows the Neapolitan style: large round pizzas with high and soft crusts, made from ingredients sourced from Campania, including flour, tomatoes, and buffalo mozzarella. They also offer multi-cereal and whole wheat doughs. The menu features both classic names and some unique options like the "Papaccella" with smoked provola cheese, Neapolitan papaccella peppers, smashed potatoes, grana cheese, topped with crispy pancetta, parsley, and buffalo fondue. Additionally, there's a rich menu with all the recipes of typical Neapolitan cuisine, from ragù to pastiera, passing through baked gnocchi alla sorrentina.
SALVATORE MUGNANO PIZZA e PASSIONE
Viale Cassiodoro, 12
Tel 0297807685
Closed Always open
Seats 60
Pizza prices from 6 to 16 euros
salvatoremugnano.it
68 pizza 7 service 7 ambiance
Everything about Salvatore Mugnano speaks of Naples and a certain Neapolitan spirit, both lively and charming. Pizzas, appetizers, and even some pasta dishes, all from the Neapolitan tradition. The pizza menu is very rich, from regular to gluten-free, with whole wheat or cooked in the pan, which belong to the most authentic history of Neapolitan pizza and are loved because they are tall, soft, and cooked directly in the pan in the oven. All products are DOP and IGP, with truly excellent tomatoes. Good digestibility thanks to the skillful use of sourdough and slow leavening. The workspace is visible and the team cohesive, just like the waitstaff, mostly Neapolitan. The beverage list could be improved with a few more beer and wine options. They do not accept reservations, but the service is attentive and fast.
SOPHIA LOREN
Via C. Cantù, 3
Tel 0282397721
Closed Always open
Seats 150
Pizza prices from 13 to 21 euros
sophialorenrestaurant.com
72 pizza 8 service 7 ambiance
The environment is very colorful, paying homage to the Italian diva with photos, memorabilia, and paintings; the clientele is varied, including VIPs, in a venue that also serves as a bar, café, and pastry shop. Neapolitan fried foods and mozzarella are valid alternatives to pizza. The dough is light, with a thin base and crispy crust. There are about a dozen options ranging from the impeccable Margherita to the 5 Consistenze di cipolla (onion in cream, fermented, crispy, burnt, onion mayonnaise plus fiordilatte), to the Sophia Loren with curly endive topping, yellow and red confit tomatoes, Caiazzane olives, capers, stracciatella di burrata, and out-of-oven Cetara anchovies. Not to be missed is the Valorizzaizone della patata (named so) featuring fiordilatte, steamed potatoes, Parmigiano Reggiano from white Modenese cows, black pepper, and Normandy butter. Surprise awaits for dessert. Above-average desserts and wine cellar.
VURRIA MILANO
Via P. Borsieri, 28
Tel 0249423783
Closed Always open
Seats 70
Pizza prices from 7.50 to 15 euros
vurria.com
69 pizza 7 service 8 ambiance
Here, the juice and gel extracted from the fleshy leaves of aloe are combined with type I flours, without altering the base taste of the dough. The 30-hour leavening process results in a light and digestible pizza, with a well-leavened and crispy crust, without any flavor impact from the plant. A couple of calzones complement the main menu, with a good number of options ranging from the simplicity of Napoli and Margherita, to the combinations of Selvaggia with a mix of knife-cut sausage, smoked onion, and raw peperone crusco. At lunch, there's a lunch menu featuring pizza or alternative dishes from the kitchen, which are also available for dinner, along with a valid range of traditional appetizers - particularly the small fried dishes - preceding the main course. Desserts are good, and the service is youthful, brilliant, with a good wine cellar. Another location is at Via della Moscova 27.
BERBERE'
Via Sebenico, 21
Tel 0236707820
Closed Open only in the evening, except Saturday and Sunday
berbere.it
The sign of Salvatore and Matteo Aloe (see Castel Maggiore profile) has multiplied its locations in Italy - and in London - remaining true to the project of a top-notch popular pizza. The Milanese locations are five (Isola, Centrale, Navigli, Colonne, and Porta Romana).
DAZERO - PIZZA & TERRITORY
Via B. Luini, 9
Tel 0283529189
Closed Always open
dazero.org
The strong bond with Cilento (and its namesake location in Vallo della Lucania) is at the heart of DaZero's proposal, which, with the "Incontro" project, involves small artisans, from the field to the pizza. Another location at Via dell'Orso 4, in Brera.
EATALY PIZZA & CUCINA
Piazza XXV Aprile, 10
Tel 3451710568
Closed Always open
eataly.com
Starting from the first location in Turin (see profile), Eataly Smeraldo also offers a high-level round pizza with excellent quality toppings. On the ground floor, there's also a good pizza by the slice.
GINO SORBILLO LIEVITO MADRE at DUOMO
Largo Corsia dei Servi, 11
Tel 0245375930
Closed Always open
sorbillo.it
Gino Sorbillo's imprint is strong in Milan, a city where his brands have taken root extensively. Among them, this highly successful one, just a stone's throw from the Madonnina. The pizza, a cartwheel type overflowing from the plate, uses carefully selected ingredients for a menu that pays homage to Neapolitan tradition.
GINO SORBILLO OLIO a CRUDO
Via Montevideo, 4 (corner of Via Savona)
Tel 0258104789
Closed Always open
sorbillo.it
The pizza that made Sorbillo famous - the traditional cartwheel type - here seasoned with a fine Umbrian extra virgin olive oil in various variations. Also includes traditional Neapolitan first courses.
GINO SORBILLO PIZZA GOURMAND
Via U. Foscolo, 3
Tel 0280502300
Closed Always open
sorbillo.it
At this location near the Duomo, pizzaiolo Gino Sorbillo pays homage to the many excellences of Italian regions, on a rustic dough with flour.
ANTICA PIZZA FRITTA DA ZIA ESTERINA
Via Agnello, 19
Tel 0245491628
Closed Always open
sorbillo.it
Among the venues bearing Gino Sorbillo's name, this is the realm of fried pizza, as tradition dictates, offered in many variations, starting from the classic with ricotta, pork cracklings, and pepper.
SAPORÈ Milano by RENATO BOSCO
Piazza del Duomo, Galleria Vittorio Emanuele II
Tel 0286331960
Closed Always open
saporepizzeria.com
Inside the Mercato del Duomo, maestro Renato Bosco's pizza, in its iconic variations (from round to Doppiocrunch), alongside a small selection of kitchen and hamburgers.
STARITA
Via G. Gherardini, 1
Tel 0233602532
Closed Always open
pizzeriestarita.it
Just steps from Arco della Pace, the Neapolitan pizza by master Antonio Starita, a witness to the historic family business started in 1901 in Naples, known throughout Italy and the world.
VINCENZO CAPUANO
Via L. Papi, 7
Tel 3473712825
Closed Always open
capvin.com
Vincenzo Capuano's expansion project has brought his contemporary Neapolitan pizza to Milan, in addition to various locations in Campania and Berlin, with extended hours in multiple evening shifts.
---------------------------------------------------------
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
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
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
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
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