15-01-2019
Pizzottella’s Doppia Mortazza
In the geography of Italian pizza – which once had strict, almost impossible-to-cross boundaries and whose frontiers are now much more open – pizza al taglio, usually baked in a baking tin or using a peel, and sold according to weight, not to slice, is mostly a tradition of Lazio and the surroundings, its capital being Rome. Here, in its street food version, it’s the pizza par excellence, for breakfast, a snack, lunch, later replaced by the round one for dinner. Roman pizza in a baking tin, however, is now available in Milan as well, with some excellent new places joining a few pioneers – like Pandemonium, in Via Augusto Anfossi, 19 – thus breaking the Milanese monopoly of Spontini and their slices.
Jacopo Mercuro and David Ranucci
Pizzottella Via Lodovico Muratori 8, Milan Tel. +39 02 49534230
Translated into English by Slawka Scarso
All the news from the most copied and popular Italian dish in the world
by
a journalist born in Naples now living in Rome, she tries to make her three passions meet: eating, travelling and writing