Our History
Our project is called Pizzacoteca di Brera. The name ironically seeks a relationship with the theme of art, because we believe that food is a fundamental component of our country's cultural identity.
We wanted to create an evocative space in the historic Via Brera where the materials used dialogue with the craftsmanship of the product offered: our pizza is characterized by long maturation, PDO, PGI, Slow Food Presidia ingredients, and selected stone-ground organic flours.
A product that requires time to be completed, the time of selection, maturation, and preparation.
This time is important to us, it is the time necessary to create a quality product, it is a time we want to give to you.
The dough
Water, stone-ground organic flours, salt, and sourdough starter are the ingredients that form our dough. For maximum digestibility, we dedicate plenty of time to dough preparation, maturation, and proofing.
The ingredients
We select only top-quality (strictly Italian) ingredients for our pizzas, ranging from Slow Food Presidia to stone-ground organic flours, from zero-mile veggies (short supply chain) to PDO and PGI products.
Passion
With the mindset of never settling for past successes, we work every day with passion and dedication to offer you the best pizza in Milan, always keeping an eye on tradition, seasonality, and the territory.
...and so much more
