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2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
For us Neapolitans the Pizza it's serious business. So serious that you want to carry it in your suitcase between a shrill mandolin cliché and white handkerchief greetings.
If until a couple of years ago for a Neapolitan who grew up on pizza in Via dei Tribunali, moving away from Vesuvius meant guaranteed disappointment (and often wallet robbery), today something has changed.
The fall of the Gothic line produced unexpected and surprising results in particular on the Naples-Milan axis. Milan? The city of sushi and burgers, the city where all the exogenous fashions of the table find hospitality?
That's right. Purists will argue, for example, that the water used for the dough will never be the same, but the rediscovery of pizza with attached addresses to be memorized is now a glaring phenomenon. On Dissapore we talked about it a few months ago, interesting names had been made, Yeastness over all.
The credit must probably be attributed to some Neapolitan pizza chef with the vocation of an entrepreneur who has transferred to Lombard capital original processing and ingredients of Pizza. Also some Rossopomodoro-style chains that have prepared the ground.
If you are looking for the answer, you can check for yourself by choosing the Neapolitan pizzerias in Milan from this list.
Gino Sorbillo - Mother Yeast at the Duomo
The pizza chef who crossed the Rubicon of pizza went as far as a stone's throw from the Duomo with Lievito Madre, the same format with which he has revived the Neapolitan seafront for a few years.
In addition to Lievito Madre, today it is also present in Milan with «Zia Esterina», also in the center, where the specialty is fried pizza, hitherto unknown in Milan.
For the third pizzeria we will have to wait until autumn: "Olio a raw", the name of the new restaurant in Sorbillo, will open in the Fuorisalone area.
Mother Yeast at the Duomo
Largo Corsia dei Servi, 11, Milan
Stays in Milan
Starita, a centennial family of hilltop pizza chefs given the area they come from, the Materdei district in Naples, nestled between the historic center and the Vomero - is used to migrations. The name of the pizzeria that became the set of "L’Oro di Napoli" in 1954, with Sofia Loren in the role of the adulterous baker, has already been successfully exported to Atlanta and New York.
The Milan branch near the Rai headquarters has been open for a few days, with the appetizing set of generously-cornered pizzas, abundant seasonings, served on wooden cutting boards. Compared to the original location, the pizza chefs are all Neapolitans and even the menu is no joke, the roots are claimed to the sound of montanare and pasta omelettes, crocchè and pizzas with provola, sausage and broccoli.
Via Gherardini, corner Corso Sempione, Milan
Piz is the evolution of AM, the first Milanese pizzeria of forty-year-old Calabrian Pasquale Pometto. Who had already colonized Florence with Pizza Man, which started in 2001 from a club in the Stadium area.
The pizzeria serves Margherita, Marinara and a special white pizza that changes every day. Sixteen ingredients on the list, from mozzarella fior di latte from Battipaglia (SA) to filleted anchovies from Aspra (PA) to San Marzano DOP tomatoes.
Dough with 48 hours of leavening, exceptional pizzas, warm welcome and low prices.
Via Torino 34, Milan
Matteo Mevio moved from Naples to London, where he cut his teeth, until Gino Sorbillo, of whom he had been a student in via dei Tribunali, chose him to follow the opening of his pizzeria Mother yeast to the Duomo.
Digestible pizzas come out of the wood-burning oven in Marghe thanks to leavening for 48 hours and delicious thanks to the use of many organic ingredients, some of which are a Slow Food presidium. They stand out Gustarosso tomato, olive oil from the Apulian oil mill Guglielmi, and a zero kilometer buffalo mozzarella from the Orobianco dairy.
The advice is to try the Marinara in the version with yellow tomatoes from Vesuvius and anchovies from Cetara, once a week change the special pizza and every month the vegan one.
Via Cadore 26, Milan