26-01-2019
Pizza marinara at 081
He’s been using long maturations, from 24 to 36 hours, depending on humidity and temperature. He uses a typical Neapolitan dough: mother yeast and Petra stone-milled flour from Molino Quaglia. So that clients can immediately understand where he comes from, he chose the dialling code of Naples for his name, so his restaurant, only a short walk from the Medici castle in Melegnano, in the province of Milan, is called Pizzeria 081 (via Castellini 31, Tel. +39 375 5388889, 081pizzeria.com, closed on Tuesday)
Francesco Saggese
Margherita
Pizzeria 081 via Castellini 31, Melegnano (Mi) tel. +39 375 5388889 081pizzeria.it
Translated into English by Slawka Scarso
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Born in 1968, a professional reporter and collaborator at Il Giorno since 2000. Co-author of Storie di cibo nelle terre di Expo. Not too skilled in the kitchen, she’s a lover of fine food, and loves telling the stories of the “souls” behind gastronomy