Discovering original and unusual tastes of one of the
most loved and consumed foods in the world, recognized as a UNESCO heritage site
, pizza. The event, Pizza Week Milano Edition, now in its second edition, from July 7 to 13, is curated by 50 Top Pizza, the online guide to the world’s best pizzerias, founded by Barbara Guerra, Luciano Pignataro and Albert Sapere, involves the excellence of Milanese pizza with tastings, events and author collaborations in 47 venues for 28 brands of pizzerias with the participation of the best Italian and foreign pizza makers. The city of Milan has become a showcase for diverse and varied trends, from pizzerias in hotel settings to the emergence of new formats, from the popular to the upscale. It is an evolving industry-Neapolitan, contemporary Neapolitan, Italian-style, Roman, al taglio, padellino, even New York Style.
For those who want to try haute cuisine there is an unprecedented collaboration with chef patrons Alessandro Negrini and Fabio Pisani of the Aimo and Nadia Milano Group on Denis’s famous crispy pizza base. His crispy pizza,born from a light dough and a philosophy oriented toward seasonality, sustainability and creativity, celebrates the deep connection with the mountains and the territory of origin, blending craftsmanship and innovation. Thus were born, the three homage pizzas to the iconic “Aimo and Nadia” dishes: bread and tomato becomes pizza in a gourmet key, pizza zuppa etrusca one of the first creations of the founders of Il Luogo Aimo e Nadia, so called because it was inspired by some archaeological discoveries in which it had emerged that the Etruscans were particularly fond of legumes and great cooking experts, pizza ai fiori di zucca 1980 starring zucchini flowers, a sweet and stringy provola cheese, and a scapece sauce
