Pizza is required eating in Italy, and Milan is no exception. If I may be so bold, there’s a case to be made for how Milan is indeed Italy’s true pizza capital, but that’s a whole ‘nother story that I’ll save for another time. Today, I’m all about Milanese pizza.
So, Milan has one native style and two imports considered Milanese pizza–pizza al trancio Milanese, or the Milanese slice, is arguably the most prevalent of the latter two. The style originated in Tuscany and etched itself into Milan’s food culture in the 1950s during the city’s post-war economic boom. If you want to know more about this type of pizza, its particularities, its history, and what makes good pizza al trancio milanese good (spoiler alert: textural contrast is key), you’ll just have to tune into the latest episode of my podcast, the Milano Files – you can also listen on Spotify, Apple, Amazon, and iHeart Radio. In case you decide not to (but I do hope you do!), I’ll also share one important tidbit here with you: sizewise, you usually have a choice of two: normale (normal) and abbondante (abundant), And do know that the normale is already substantially abundant.
Here, in no particular order, I’ve listed six of the best pizzerias in Milan where you can try (good!) milanese pizza when you’re in town – complete with my Google Map (embedded below and linked here)! And I’ll be updating this post as I try more that I enjoy.
Most of these pizzerias aren’t on Milan’s typical traveler-trodden trails, but what better reason to venture off into a new neighborhood than good pizza? In addition, the staff at these pizzerias is warm, gracious, and smiley – what more could you want?
1. Antica Pizzeria Fiorentina
Though this style of pizza was popularized in the 1950s, it doesn’t mean it wasn’t prepared in Milan prior—case in point: the nearly century-old Antica Pizzeria Fiorentina (it opened in 1927!). There’s a touch of nostalgia in the green and white old-school (perhaps 1980s-ish?) ambiance–perhaps it’s the tabletops? The graph paper-like design reminds me of math class and my carefree youth–those days before we understood how the world works and just how non-invincible we are. Anyhoo, I digress….
It should come as no surprise that this Tuscan pizzeria and trattoria crafts one of the finest versions of a native specialty that’s come to define Milan’s pizza scene. The salsiccia e friarielli (sausage and a Neapolitan green veggie similar to broccoli rabe) is a signature, and they also feature seasonal ingredients like a fresh Roman-style artichoke in oil. In addition to pizza, there’s also super flavorful, traditional Tuscan casalinga fare. This mainstay on Viale Bligny skirts the Porta Romana quarter, conveniently between the Via Ripamonti and the Via Patellani number nine tram stops. V.le Bligny, 41; +39 02 5830 6292; website
2. PizzArt Da Gimmy
Da Gimmy is snuggled into a busy street in a district south of Porta Romana that’s generally off travelers’ radars, though it shouldn’t be. If you’re planning to take the metro to Fondazione Prada, get off at Brenta instead of Lodi and drop in for lunch on your way. Alternatively, drop in for lunch after a morning visit, then grab the metro at Brenta to head back up toward the center. The vast convivial space is complete with jumbo TV screens, vibrantly hued artwork, and a plethora of plush green potted plants. Plus, there’s a display case filled with fresh produce from which the ever-amiable owner Gimmy, retrieved the fresh porcini that topped my gorgeously textured slice. Corso Lodi 72; +39 02 5740 1078; Instagram
3. Da Attilio
Since 1964, the no-frills spacious Da Attilio has been a mainstay of Casoretto, a northeast Milan neighborhood close to Lambrate. There’s no menu here – you can either snap a photo of the board to the left of the entrance or wait for your server to recite the day’s options, which feature both staples (hot salami, prosciutto crudo, black olives, onions, etc.) and seasonal bounty (friarielli and porcini, for example). It’s worth noting that just across the street stands a gem of a bakery that predates Da Attilio by just under a decade: La Siciliana dal 1956 – a superb Sicilian pastry shop. I highly recommend heading there for dessert and treating yourself to something ricotta-filled, like a cassatina or cannolo (or both!). Via Teodosio 82; +39 02 284 6659; no website
4. Da Mimmo
I always say Milan’s Chinatown is a must for not only Le Cantine Isola (an epic wine bar that opened in 1896) and Chinese food but to sample a fine version of pizza al trancio milanese hidden in plain sight just off Via Paolo Sarpi on Via Albertini. Again, here, there’s no menu – take a picture of the menu board overlooking the dining room and pick from a concise selection of toppings that you can mix and match into various combos. For instance, you can go big and pile salami, mushrooms, and anchovies onto a single slice or just choose one. The pizza here is so delicious, in fact, that after the first bite, Milanistas won’t even notice the Inter memorabilia festooning the bar area. Via Alfredo Albertini, 2; +39 02 3310 1061; no website
5. Nuovo Pizzeria Antico Forno
You might get the feeling the interior hasn’t changed much since Nuovo Pizzeria Antico Forno’s 1948 founding, and that only adds to the charm. In fact, it’s kind of fitting that the owners don’t have a website or social accounts, though, perhaps ironically, they do use an online reservation portal. Go here for a solid version of pizza al trancio milanese–the slices fall on the thinner side of thick, and the flavors and textures are spot-on. Just so you’re aware, for dessert, they offer cannoli, which they fill on the spot (yum). So, I thought I’d give you a heads-up so you don’t notice the empty shells beckoning from the refrigerated case beside the cash register after you paid (like I did). Viale Corsica, 73, 20133 Milano MI, no website
6. Filante
The newest kid on the block! Filante’s photogenic, modern design features an Insta- and TikTok-friendly bright teal hue, but the pizzeria (thankfully!) doesn’t fall victim to prioritizing looks over flavor. The pizzaioli at Filante, which means stringy in Italian (a reference to the mozzarella, of course!), take a different approach to pizza al trancio milanese, implementing a different type of dough, a higher hydration level, and longer leavening for a result that’s different but still on-point–it’s a welcome addition to Milan’s pizza scene. The pizzas are baked inside an electric oven (not wood-fired like the others), and the menu is divided into classics (three), traditional (nine), and specials (eightish). I love the Bufalotto (pictured below), a traditional topped with buffalo mozzarella that’s added post-bake (instead of melted for di latte). multiple locations, website
