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A few blocks from the Duomo, this casual counter stop does one thing: pizza fritta, the Neapolitan fried-pizza tradition that never made it onto most Milan menus. The dough is long-fermented and cooked to order, arriving as a puffy, glossy pocket stuffed with salami, cicoli, or ricotta and provola di bufala. Grab extra napkins before you find a ledge to stand at, because the instruction to rip off the top and squeeze out the center is not a metaphor.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Pizza fritta
“check out the superlative Neapolitan pizza fritta (fried pizza) at Zia Esterina Sorbillo”
Eater
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