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The dough ferments for 48 hours before it ever sees a oven, which is the whole philosophy at this small, earnest pizza shop in Milan. Three styles are on offer: the classic ruota di carro, a contemporary version, and a pan pizza made with multigrain dough laced with bitter cocoa and coffee. A different vegan option rotates monthly, and the house desserts, including a riff on Key Lime Pie, are quietly serious about their job.
The awards strongest first
- 50 Top Pizza #72 · 50 Top Pizza Italy
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Montanara sbagliata
“The artisanal desserts are excellent, with reinterpretations such as the "Montanara sbagliata" with cherry tomato jam and ricotta, or the Biga Lime version of the famous Key Lime Pie.”
50 Top Pizza
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