47° award 2019
Lievito Madre al Duomo
pizzeria
Premium
stile:
Napoletano
La pizzeria si trova a circa metà strada tra la fermata della metropolitana Duomo e quella di San Babila a Milano.
Non si può prenotare: si attende, di norma non a lungo, che il nome lasciato in lista venga chiamato.
Gli ambienti sono spartani, ma moderni e puliti. Tra i tavoli non c'è molto spazio, di sottofondo musica.
La caratteristica principale delle pizze è la leggerezza dell'impasto. Come scrivono loro stessi in testa al menù: "l'impasto Gino Sorbillo viene stagliato a mano, aggiungendo farina di agricoltura biologica [...]. Nell'impasto c'è totale assenza di grassi. Con l'aggiunta di lievito naturale [...]". Vengono utilizzati prodotti D.o.p., come i pomodori San Marzano e molti altri provenienti dall'agricoltura biologica, come l'olio extra vergine d'oliva.
Il forno a legna è "costruito con il metodo antico: speciali mattoni di Sorrento sono stati lavorati da artigiani specializzati che si tramandano il lavoro da generazioni".
This pizzeria is located about halfway between the Duomo and San Babila metropolitana stops in Milan. They do not take reservations; you have to wait for your name to be called from a list, although normally not very long. The dining areas are spartan, but modern and clean, yet without much space between the tables. There is pleasant background music. The main feature of these pizzas is the lightness of their dough. As they themselves have written at the top of the menu: “the Gino Sorbillo dough is kneaded by hand, adding organically grown flour to sourdough … There is a complete absence of fat or grease…” DOP products are used, such as San Marzano tomatoes and many others which are sourced from organic farms, such as the extra-virgin olive oil. The wood-fired oven was “built according to antique tradition: specific bricks from Sorrento were crafted by specialized artisans who have handed down their craft for generations.”
This pizzeria is located about halfway between the Duomo and San Babila metropolitana stops in Milan. They do not take reservations; you have to wait for your name to be called from a list, although normally not very long. The dining areas are spartan, but modern and clean, yet without much space between the tables. There is pleasant background music. The main feature of these pizzas is the lightness of their dough. As they themselves have written at the top of the menu: “the Gino Sorbillo dough is kneaded by hand, adding organically grown flour to sourdough … There is a complete absence of fat or grease…” DOP products are used, such as San Marzano tomatoes and many others which are sourced from organic farms, such as the extra-virgin olive oil. The wood-fired oven was “built according to antique tradition: specific bricks from Sorrento were crafted by specialized artisans who have handed down their craft for generations.”
Da 12 a 16 euro
Gino Sorbillo
Corso Vittorio Emanuele II, 24/28, Milano, MI, Italia
distanza:
durata:
durata:
giorno di chiusura: mai
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
variabili
0245375930
Di pregio (da 11 a 30)
Di pregio (da 6 a 10)
no
link
aria climatizzata
wifi gratuito
pizza da asporto
animali ammessi
animali ammessi solo di piccola taglia
metodi di pagamento accettati:
