Tag: pizzas

10 low pizzas in Milan + 1 – Italian Cuisine

The low pizza in Milan is a classic, frozen in time and without anything glamorous. Here are 10 pizzerias to eat like in the nineties, plus one that tries with a contemporary version

The world of pizza did not have MasterChef, but it has evolved as much as that of the kitchen. Research on doughs, flours, cooking, increasingly elaborate toppings and selection of raw materials on a par with great restaurants. From daughter of a minor god of catering, pizza makers have become stars and their local places of worship. But not if we are talking about low pizza in Milan.

The pizzerias that churn out low pizza in Milan seem to have stopped in time, like frozen in the 1990s: for furniture, menus, communication. But they survive, while more and more elegant, cool clubs flourish all around, competing for customers with restaurants.

The world of low pizza

While pizzerias have grown in number, prices, services and are beating the restaurants with wines, beers and cocktails, practically nothing has changed in the low pizza scene. Literally: even html websites with graphics in Microsoft Word 90 and take-away is preferred for delivery; also in 2021. Paper placemats with the menu stamped, covered grinding rooms, photocopy menu by dozens and dozens of voices.

The low pizza is not on the radar of lovers of "gourmet pizza" or even simply the well made one. It is the pizza of the past, the one without any allure of glamor, of which you do not know the leavening hours and the name and surname of the tomato producer. They even put mayonnaise or pink sauce in it and seasons don't exist. Someone turned to alternative doughs, such as Be Bop, to satisfy the intolerant; there are those who try without yeast, like Amami; but the formula is generally that of Da Geppo or Pizza Ok. And the proof that low pizza has its admirers is the queue outside Coke every night of the week.

Low pizza in Milan

Low pizza in Milan is just “low pizza”, he doesn't even call it “alla romana”, and certainly a movement of pizza makers has not been born that wants to brush it off to make it trendy again. But they like it, and indeed in the desert of innovation it has sprung up Crocca: clever parody of low pizza or, better, its gourmet version. The idea came to the dream team that created Pizzium. Marghe, Gelsomina and Giolina and who has thought of a new format of pizzeria with a deliciously retro flavor … It's called Crocca and tries it by proposing itself as the return of crunchy pizza, that of the past, round, generous and with the strong and simple flavors of Italy in the 70s and 80s. Crocca wants to satisfy the desire for thin and delicious pizza, but with excellent raw materials and following very accurate processing procedures. There are 40 varieties of pizzas, including the must-haves of the pizzerias of the past such as Capricciosa, Quattro Stagioni, Diavola and Calzone; or proposals such as Amatriciana, pizza with meat sauce and Lasagna.

It is undoubtedly better, the ingredients of a high standard, the environment is nice, but Pizza Big fans continue to like Pizza Big. But there is no question about guilty pleasure.

Browse the gallery

Gallery curated by Jacopo Giavara.

Eggplant with pizzaiola, or mini pizzas with vegetables – Italian Cuisine

What's best in the world of Pizza? We believe nothing. But if lately it swells or weighs you down, why not satisfy the desire anyway but by reproducing mini ones vegetable pizzas? Such as? Taking one aubergine quite large and cutting it into slices, and seasoning it like a real pizza, but in miniature.

A tasty idea for a appetizer homemade, for an appetizer for one dinner with friends, for a really quick side dish, but also as a single dish, to be eaten even cold.

How to make? Below you will find the recipe step by step, while in our gallery some Advice to vary on the theme, using what you have in the pantry.

How to make pizzaiola aubergines

Ingredients

To prepare the eggplant pizzaiola for about 4 people you will need: 2 round aubergines, 200 g of cherry tomatoes, 500 g of coarse salt, 100 g of mozzarella, salt, black pepper, extra virgin olive oil and basil to taste.

Method

Start with the aubergines: wash them and cut them into slices about 0.5 cm thick. Put them for about half an hour in a colander in layers and between one layer and the other, sprinkle some coarse salt to help eliminate excess liquids. Meanwhile, wash the tomatoes, cut them into pieces and put them in a bowl with extra virgin olive oil, salt and pepper, to make them flavor. Now cut the mozzarella into small cubes. Take a baking sheet, line it with parchment paper and arrange the aubergine slices. Bake them as they are for 15 minutes at 180 ° C. After this time, remove them from the oven (without turning it off) and stuff the discs as if they were pizzas: a layer of cherry tomatoes, one of mozzarella, a little extra virgin olive oil and a leaf. of basil. Put the mini pizzas in the oven again and cook for 5 minutes. Remove from the oven and serve hot.

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The new (fantastic) pizzas by Franco Pepe – Italian Cuisine

Now he is also a Knight of the Republic for social commitment during the epidemic. But for gourmets, the Maestro remains, able to combine fantasy, research and technique. Always in the name of the great Italian product. Here are his latest masterpieces

Enthusiasm as a teenager and humility as an apprentice: Franco Pepe is like that. Not surprisingly, he has earned such esteem on the field that he manages to bring to Caiazzo, a village in the Casertano area, the best chefs in Italy and major foreign brands to Authentica Stellata, a "friendly" performance where he and a guest chef prepare pizza in a separate room for eight customers. Ultimately, he became a star despite always claiming the role of craftsman and baker. Oriented towards innovation, continuous study, experimentation on dough and cooking, but, at the same time, intensely linked to the tradition, that of Campania and the family. During the lockdown, Pepe worked once more on social issues, so much so that he re-entered the group of Italians who particularly distinguished themselves in community service during the coronavirus emergency. He was awarded the honor of Knight of the Republic with a particular motivation: "When he had to close his restaurant, he prepared pizzas and biscuits for the poor and the elderly in difficulty, organizing a fundraiser for the Caserta hospital.

Two rooms, six segments of the Gambero Rosso

Now it has returned to its place, dividing between Pepe in Grani and La Filiera which is located inside the Albereta in Erbusco, Relais & Chateaux of the Moretti family, that of Bellavista. Both have the Tre Spicchi, the highest recognition of the Gambero Rosso Pizzerias Guide. "The two rooms are full in compliance with the security protocols, despite not having lowered the prices. We all need serenity, in Caiazzo for example I have adapted the garden to accommodate a very particular area, with the three tables of silence in homage to a great artist like Ezio Bosso, author of the music in the background , explains Pepe. Hospitality reigns supreme, the menu is a sequence of fireworks that start from the country's most studied (and most copied, if they can) dough, made with flour 0 Pepper, variable mix, modified several times during the year to optimize perfume and variability. "You cannot impose a single mechanical technique, you have to to listen the dough to understand what it suggests to you, after all it is like a creature ", Franco underlines, with a smile.

Very Italian products

The reopening has led to new pizzas as to the revisiting of other already known ones. Always with the polar star of Italy. You see Double hit: one of his ingenious fried pasta cones that wants to celebrate two of the major Italian dairy products. In this case, the parmigiana is cooked, then made liquid until it becomes a cream parmigiana with basil reduction. The smoked DOP buffalo mozzarella from Campania is ennobled with Grana Padano Dop chips. Or Buffalo Tuna, a classic of Piedmontese origin – vitel tonné – adapted on pizza and made local by marinated buffalo meat, which is refreshed by curly endive, pepper and crispy celery, as well as well garnished with tuna sauce. It's still, Estitalia which in Spain would be considered a great tapas: another fried cone, filled with a veil of grana padano fondue, buffalo mozzarella wrapped in San Daniele ham, semi-candied cherry tomatoes and freeze-dried basil. It is not real pizza, but a brilliant taste that Pepe dedicated to the Italian summer.

Sweet pizzas

There is also a pizza born during the lockdown. «In quarantine, I used what I had in the pantry, not being able to get fresh, in fact on the Sciuccaglia there is no mozzarella , explains Pepe. Intense flavored pizza thanks to Alife onion, San Marzano tomato dried in Trapani salt and the impalpable slices of Sciuccaglia, typical bacon from Campania. A drizzle of extra virgin olive oil and a pinch of oregano complete the delicious mix. In the greedy part, the imagination of his son Stefano enters. It's his there Cerasella: fried pizza stuffed with the Elixir Falernum of the Antica Distilleria Petrone, then topped with a slice of fiordilatte and melted dark chocolate. Perfect example of that sweet-salty contrast that the master of Caiazzo likes a lot. And the idea to remember the friend and colleague pastry chef Alfonso Pepe, who passed away in early February, must also be attributed to Stefano Pepe. With the father he developed the exquisite Fried Pastiera: the filling of the cone includes citrus flavored pastry cream, mozzarella, toasted hazelnuts, mixed candied fruit, orange zest.

Manual skill in power

One aspect of every Pepe creation is striking: however sophisticated it may be in technique and raw materials, his is an almost primordial pizza, almost without the use of electricity: starting from his or his hands until cooking in a wood oven, powered by shavings. Moreover, if there is an episode that we like to remember, it concerns the time when the transformation project of the former Albereta warehouse into the current La Filiale had started. Franco often said, very serious "I never thought of working where Gualtiero Marchesi was". And if the location is not the same (the Marquesan restaurant was inside the hotel), the concept remains valid: a Maestro is never forgiven. This is why we must remain humble students. Like him.