With two pizzerias in the city, Da Zero (which translates to “from zero”) is all about starting things off with a quality base, meaning top ingredients from the Cilento area in the Campania region as well as products boasting a slow-food certification. The dough is the result of a mix of specially grown grains, along with a little yeast and a lot of water, resulting in a unique crust that is not too heavy. Da Zero offers classic pizzas like Margherita and Marinara along with more interesting combinations such as broccoli and sausage. Its focus on getting the basics right makes it a winner.
The best pizza in Milan comes with a side of history that encompasses all of Italy. Whereas Naples’ version of the delicacy follows strict rules (round, soft, with a raised edge that is free from burns) that have earned it a UNESCO World Heritage status, pizzaioli (pizza makers) from Rome serve the stuff al taglio (by the slice) or as crispier, round pizza Romana. Milan, on the other hand, has never boasted a distinctive pizza style, benefiting instead from a culinary reputation centred around cotoletta Milanese (a sort of cutlet), risotto and other local eats.
Milan favourite Spontini has been the one big name on the local pizza scene since the 1950s, serving thick triangular slices of Margherita (with the addition of one not-so-secret ingredient, anchovies) that many grab on-the-go, but typical round pizzas – larger in circumference and with a cracker-thin crust – have been traditionally unremarkable.
That all changed when the Expo 2015 swept into town, bringing along with it a focus on food that has led to a local restaurant and bar revolution. In terms of pizza, this has meant an influx of big-name Neapolitan players as well as a rise in homegrown artisanal offerings. Today, discerning Milanese want to know everything from how long the dough is allowed to rise to the provenance of the oregano lightly dusted on the finished product. And we’re here to enjoy it all.
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