Here a few examples of Summer Pizzas from Milan! A selection of seasonal proposals from the most authentic pizzerias in Milan. Some proven combinations such as radicchio and salami and courgette flowers and mortadella, or a bit more unusual a combination of capacollo, burrata and blackberries. Buon appetito!
Bosko — Denis Pizza di Montagna
Denis Lovate from Denis Pizza di Montagna - has brought his pizza from the Belluno mountains to Milan, at two locations. His home region is always on his mind and reflected in the recipes, especially for seasonal offerings. In fact, the new Bosko has alpine echoes, seasoned with fiordilatte, heart of burrata and artisanal capocollo. The touch of class, however, are the black cherries or berries, as garnish.
Ca’ Negra — Varrone Pizza
A few months ago, the entrepreneur and owner of the Varrone Group Massimo Minutelli focused on pizza and established Ca' Negra - Varrone Pizza. The focus remains on a selection of fine meats from around the world, as evidenced by one of the latest special pizzas. Ca' Negra is seasoned with wagyu salami the province of Rovigo, then radicchio from Treviso and French Caprice des Dieux cheese. At the base, however, there is local fiordilatte used.
Diavola — Dry Milano
The just over thirty year old Lorenzo Sirabella has traced a new trajectory as regards contemporary pizzerias - with Dry Milano Pizzeria. Pizzerias with a beautiful design, a variable menu and great attention to the pairing of cocktails with the pizza. Today there are several restaurants, but in 2013, when he started, they were an absolute novelty. With his particular pizzas he continues to demonstrate that the classics still have a lot to say. For example the Diavola, which is served with tomato tapioca chips to give crunchiness to the tomato base, fiordilatte and Neapolitan salami. All lashed with a little chilli pepper.
Mortadella e fiori di zucca — Marghe - Mortadella and Courgette flower
Two Milanese locations, for the Marghe Pizzeria, where the focus is on the Neapolitan pizza with an edge. The menu contains all the classic versions, such as meatballs and hummus; but there is also no shortage of seasonal versions that play with vegetables and cured meats in a different way. For example, the one that combines mortadella and courgette flowers is worth a try. An edgy combination - but very yummy!
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