«Signature Pizza»: an artistic license that we can grant Roberto Berlanda. To really understand its meaning, you have to swing by this restaurant. The dough aims at beating any lightness record ever registered (90% hydration), further improving the tastiness of the toppings as well (worth mentioning, the foie gras pizza).
This is not just a pizzeria or a wine bar but also a dining table, where chef Manuel Rubino is ready to amaze your palate with fresh seafood (cooked or raw) and shellfish.
Milano, 1965, detto anche Charles, lavora a Sport Mediaset dal 2002 dopo un passato al Corriere dello Sport
