Padellino pizza is baked in a small pan, giving it a soft base and crispy edges. Made with long-fermented dough, it’s light and spongy, with a greater height than traditional pizza. The pan-baking method creates a texture reminiscent of focaccia, offering a delightful contrast between the crispy exterior and tender interior.
The Contemporary Traditional pizza, also known as the “cornicione a canotto” style, is celebrated for its high, airy crust resembling a lifeboat. The highly hydrated dough is light and undergoes a long maturation process, enhancing its digestibility. Baked in a wood-fired oven at extremely high temperatures, the crust is soft and pillowy, while the center remains thin and richly topped.
Ruota di Carro is a Neapolitan classic, distinguished by its large diameter and low, evenly stretched crust. The elastic, soft, ultra-thin dough has a fragrant texture. This style is perfect for those who love a light pizza that balances flavorful toppings with delicate dough.
MOSCOVA
Via Alessandro Volta, 20, 20121, Milano
ISOLA
Via Antonio Pollaiuolo, 9, 20159, Milano
SEGUICI SU
MOSCOVA
In August we are open every day for lunch and dinner.
ISOLA
In August we are always open! From Monday 11th to Sunday 17th August we will only be open for dinner.