Dry Milano
One of the first Italian houses to pair pizza with serious cocktail mixology, from 2013. Lorenzo Sirabella's direct dough with a small percentage of biga, tipo 0/1 flour and 48-72 hour fermentation is pizza contemporanea, aimed at diners who don't want a classic Neapolitan crust; the house also reclaims unused dough as bread and pastry base.
Why it is here
One of the first Italian houses to pair pizza with serious cocktail mixology, from 2013. Lorenzo Sirabella's direct dough with a small percentage of biga, tipo 0/1 flour and 48-72 hour fermentation is pizza contemporanea, aimed at diners who don't want a classic Neapolitan crust; the house also reclaims unused dough as bread and pastry base.
What to order
Margherita Provola Affumicata & Pepe Nero di Sarawak — Pizza of the Year 2024