Lievità

It was Giorgio Caruso himself, a pupil of guru Ciro Salvo (from 50 Kalò), who defined his pizza as a "Neapolitan gourmet pizza”: a tasty name that immediately met the favour of the demanding Milanese pizza-lovers. So much so that in the space of only a few years, the pizzaiolo from Caserta has tripled his branches, with the latest Lievità now opened in Moscova (though it is not yet up to the headquarters’ standards, to tell the truth). This is all thanks to a young and fun atmosphere, with the open view oven (but tables very close to each other), where the pizza is always 2.0: long leavened dough, high quality raw materials, wood oven, average size, an edge that is not exaggerated and always very easy to digest.

Paolo Scarpellini

origini bergamasche, adolescenze bolognesi, una vita da milanese con scappatelle torinesi, ma sempre cttadino del mondo. Come giornalista prima musicale poi enogastronomico, abbina da sempre le sette note a vini, viaggi e ristoranti: adesso oltretutto lo fa anche nelle vesti di music designer e sound sommelier. Curioso e indagatore, ha un debole per le nuove leve e gli chef più creativi