I met Lorenzo Sirabella, Neapolitan chef at Dry Milan: he showed me that it is possible to turn an excellent pizza into an excellent summer pizza.

His enormous passion can be immediately perceived, thanks to a special attention to the quality of the products raw material. Precisely because of his passion, Lorenzo revolutionizes the menu every four months, to follow the seasons. Such as? Using seasonal ingredients, fresh and cooked without distortions. Nothing could be simpler, you'll think. But it is not so obvious: this is demonstrated by the fact that ingredients such as aubergines or broccoli can be found on the pizzas throughout the year, more or less everywhere, without taking into account the respective seasonality.

What drives Lorenzo in the combination of ingredients is often the I remember: as a child he was always with his mother and his grandmother, who made him fall in love with cooking.
After an experience as a baker in Ischia, he learned the real Neapolitan pizza from Enzo Coccia and then took her to Milan. This is how the unusual combination of pizza and cocktail offered by Dry is enriched even more and the tradition arrives in one of the coolest places of the city. And not just the Neapolitan tradition: in 2018 Lorenzo won the award Emerging Pizza Chef selection North Italy with a pizza inspired by a typical Lombard dish, the cassoeula. But let's go back to the southern summer.

Summer pizzas

Respect for seasonality, traditional ingredients, memories and emotions are the elements that make these pizzas delicious and summer.

Sea, summer, pizza: it's impossible not to think about Amalfi Coast, which arrives on pizza with fresh anchovies, Amalfi lemons, parsley oil and chilli. It really seems to be by the sea.

Green river chillies Campania, better known as friggitelli, along with the roasted tomatoes in the wood oven and the real buffalo mozzarella DOP.

The sandwich that Lorenzo ate when he was a boy boat trips turns into crunchy focaccia with roasted eggplant, capocollo and smoked provola. Good to go crazy.

In addition, it deserves a mention RNBW: June is also the month of the Pride and just for the week of Milano Pride 2019, Lorenzo has put the colors of therainbow on the pizza with the red piennolo, the yellow piennolo, the sweet and sour tropea onion, a carrot and orange cream, casertano fiordilatte and basil. To eat in combination with pink cocktail of the Dry mixologist Federico Volpe, the 009, made with the Martini Fiero.

These are just some of the pizzas to eat this summer: of course there is no shortage of pumpkin flowers or mushroom aubergines. All this without counting two other aspects. The first is the lightness of pizza, thanks to the leavening of 48 hours and the slightly reduced size (200 g of dough compared to the 250 g of the average). And then thelove of pizza of the chef who goes to the pizzeria since the morning, to prepare the dough and meet the suppliers. It doesn't weigh at all: "In life you have to find something that will make you happy. I found it in the pizza .

After Midnight

Another new feature of Dry Milan arrived just in time for the summer: in the Via Solferino restaurant it will be possible eat even after midnight, with a special menu available only from 00.00 to 01.00. The unmissable focaccia, the classic Dry cubes, but also a tiramisu for the sweetest night owls of desserts!