NoLo
CONFINE - PIZZA E CANTINA
€€ · Moderate
Standout
72-hour-fermented type-1-flour dough yielding crisp airy cornicione; one of Italy's most acclaimed pizzerias, run by Mario Ventura and Francesco Capece
An acclaimed pizzeria and wine cellar at Piazza Cardinal Massaia in Milan, from pizzaiolo Francesco Capece and sommelier Mario Ventura. Known for 72-hour-fermented type-1-flour dough, tasting menus and a serious wine list, with top rankings from 50 Top Pizza.
The neighborhood
In NoLo, Milan. Easy to fold into a morning or a longer afternoon; there's usually something else worth a stop within a few minutes' walk.
Curator's note
Owner is friendly to walk-ins; ask about the off-menu items. Reservations recommended Fri–Sat; walk-ins welcome earlier in the week.
BTCurated by Better Taste + locals