Not only Michelin stars and fine dining – in Milan even pizza is gourmet

In a past that now seems tremendously distant, it was customary to organize the “pizza,” a custom reserved mainly for kids, also for economic reasons, and not exactly refined palates.

Strictly paired with beer or drinks of other kinds, pizza has always been considered the ultimate comfort food. Far be it from us not to consider it as such to this day, indeed, but the big difference lies, to this day, in taste.
In the past years, with a few small discrete exceptions, Milanese pizzerias have always positioned themselves in the tones of mediocrity, except for a few Neapolitan pizzerias and little else.

On the other hand, 2013 was the year that marked the turning point in the perception of pizza in Milan when, even on the tables of the inhabitants of the fashion capital, what is goliardically called the “epidemic of good pizza” began to spread.

A little more than 10 years have passed since then and now, in Milan, pizza has a whole new meaning.

From Neapolitan to “Roman-style” pizzerias

It was back in 1929 when the Santa Lucia opened on Via Agnello, the first Neapolitan imported pizzeria in the city.

Although in the collective perception, the pizza par excellence is precisely the Neapolitan one in reality in Milan it has never been the most popular.

The Queen (an interesting play on words) has in fact for years been the pizza al trance, the one that was imported by a Tuscan family, whom they know very well in Milan, in 1953 in Via Spontini and which changed the rules of the game a bit by transforming a simple slice of pizza into a real brand.

Spontini’s sliced, high, and stringy pizza was then supplanted in the 1990s by the large, round, low (not to mention very low) and thin “Roman-style” pizza. 

Instead, the new millennium brought with it first the more popular Egyptian pizzerias and then the gourmet sourdough pizza, with Dry leading the way in 2013, followed by Berberè and Sorbillo and the new generation of high-quality doughs.

In recent years, the culinary concept of Alice Pizza has prevailed, which, through the opening of its chain, has spread the pizza trend by the slice, Roman style.

Whether high, low, by the slice, or by the shovel what matters now, however, is the quality that, in the space of a few years, has elevated so much bringing the aforementioned concept of “pizza” to a real gastronomic tour (sometimes also eno) made of tasting menus, culinary experiences, seasonal ingredients, and innovative pairings.

Above all, a trend made up of adults willing to eat well by spending even €15.00 to €20.00 for a pizza without batting an eyelid, perhaps perfectly paired with a glass of natural wine or a craft beer.

So while trends change, evolve, and are born, those who go around restaurants for passion have gone from eating ONE pizza to seeking THE pizza.

With this in mind, we have compiled a collection of the 7 pizzerias in Milan recognized by netizens as must-go for a pizza, but strictly gourmet:

Confine

A maniacally curated location starting from the design, through the service, to the wine list. Confine offers its guests a tasting of Francesco Capece’s creations, with specific attention to a venue that does not disfigure at all compared to the neighborhood (we are in the Cinque Vie area, right downtown).

Confine is the perfect marriage between the room and the cellar, which, in this case, is meant in a literal sense.

In an underground space, partner Mario Ventura offers attentive service and an equally respectable tasting.

The menu consists of 4,5 or 6 courses (from about €30.00 with paring attached. Alternatively, you can also choose à la carte.

Biga Milano – Pizzeria Contemporanea  

Contemporary in name and fact, here in fact you can choose from different types of pizza: classic, super cornicione, and the pan.

To hear them call themselves fashion pizza, but they are good at it and how. They start with some Neapolitan classics such as crocchè and frittatine di pasta and then move on from the more classic wagon wheel pizzas as they do in the Neapolitan city. Also excellent is the selection of vegan options and doughs also available gluten-free.

Salvatore Lionello Pizzeria

Son of the art and star of TikTok, he offers the neoclassical style par excellence-that is, the one with the prominent crust and top topping. Arriving in Milan to replicate the successful phenomenon found in his home region, the pizzaiolo with the iconic hat is ready to do battle in the Milanese square with wedges.

Mosso

The result of a redevelopment project that revitalizes a piece of the city, we are located in the Turro area, which is home not only to courses, debates, workshops, and yoga…. but above all good eating.

The location in itself is a treat because, in summer, you can sit in an outdoor decor dotted with little lights to taste a few dishes, but especially the infamous pizza. The doughs are all curated by Daniele Falcone, a pizzaiolo of long-standing (and fame), and the toppings are only made from selected products. One example is the pizza named after the restaurant and listed on the menu as “Mosso” created with vegan and seasonal ingredients, which is inspired by the colors and flavors of the seasons, from the Beehive on Padua Street.

Crocca

The name is already a clue to what you will find at this place in two different locations between Garibaldi and Porta Venezia. Here in fact the pizza is low, not to say very low, and very “crunchy.” The ingredients for the toppings are of the highest quality and digestibility is assured.

Denis Mountain Pizza

Quite a different concept that was brought to Milan, straight from the Dolomite peaks, by Denis Lovatel, an award-winning pizzaiolo from Alano di Piave (BL).

After being included in the 50 Top Pizza list with the place in the mountains, he challenges Milan with his high-mountain ingredients and low, digestible, low-calorie doughs. The latter have the characteristic of not being prepared with salt, but flavored with herbs and balanced with toppings. One of the restaurant’s must-haves is the tasty Marghe prepared with tomato, alpine fiordilatte, confit cherry tomatoes, olive powder, grated Pecorino DOP, and basil.

Crosta

Starting with the bakery concept (award-winning) it serves different types of pizza. At lunchtime, you can try the one alla pala, along with a few small dishes from the kitchen, while in the evening it serves the classic round format. The tip: try the butter and sage and the dips in which to dip leftover pizza crusts.