Le pizze migliori di Milano (Giugno 2025)

Ecco la mia lista di pizze preferite a Milano.

MODUS

Primavera Cilentana: pomodoro giallo, fiori di zucca, mozzarella nella mortella, alici di Menaica, zest di limone, basilico

Pizzaiolo Paolo De Simone

Confine

Zucchine alla Capece: crema di zucchine, provola affumicata, fiordizucca a crudo, maionese alla menta, aceto balsamico invecchiato 18 anni, zucchine fritte, pepe nero macinato, olio extravergine di oliva monocultivar rotondella

Pizzaiolo Francesco Capece

DRY

Provola e Pepe: Pomodoro pelato, provola affumicata, basilico fresco, pepe nero di Sarawak e Pecorino Romano DOP

Pizzaiolo Lorenzo Sirabella

Giolina 

Caterina: crema di melanzane violette cotte nel forno a legna, fior di latte, zucchine alla scapece, peperoni arrostiti, melanzane a funghetto, origano, basilico fresco

Pizzaiolo Danilo Brunetti

Sorbillo Lievito Madre al Duomo

Margherita gialla: pomodori gialli, provola e l'antico e intenso formaggio conciato romano

Pizzaiolo Gino e Toto Sorbillo

1930 2.0

1930, the inspiration behind this blog, has changed locations.

The change of address marks the beginning of a new chapter, but without going against the original philosophy of the exclusive venue: to wow its guests with a charming and intimate atmosphere and memorable cocktail experiences. 1930 has moved to the basement of another venue in the group, Mag La Pusterla, in Via Edmondo de Amicis, conveniently close to the M4 metro line. Walking down the stairs, 1930 reveals itself once again as an unexpected discovery with vaulted brick ceilings and soft lighting, that will remind guests of its original location at Via Sottocorno 19. The new menu is called 1930 À La Carte and combines mixology with haute cuisine. Taking the structure of a typical restaurant menu, the menu offers appetizers, first courses, second courses and desserts.

From the Antipasti, don't miss the Hummus with chickpeas, smoked paprika and Irish whiskey. From the Primi, try the comfort drink “Tortellini in brodo” (shown below) a twist on the Boulevardier with tortellini that are cooked in a Milano-Torino and served with hot chicken broth and nutmeg-infused whiskey. From the Secondi, a must is the Pizza Marinara, a drink so good that even a Pizza chef from Naples would appreciate it.

1930 remains an exclusive bar even if the address is no longer a mystery. Only the 193 original members of 1930 have the right to make a reservation while all other guests can try their luck by first grabbing a seat at Mag La Pusterla.