Pizza Week is coming to Milan – here’s a selection of the best pizzerias, as rated by guidebooks and based on their popularity with the public

Dry Milano

Dry Milano is one of the establishments that has contributed most to the transformation of pizza in the city. Led by pizza chef Lorenzo Sirabella, the pizzeria has consistently ranked at the top of all the charts, firmly establishing itself amongst Italy’s finest. Its strength lies in a contemporary concept that combines pizza, cocktails and design: an offering that showcases light doughs, elegant toppings and a more international take on the world of pizza. Its work in mixology has also been recognised by 50 Top Pizza with an award for the best cocktail menu.

Denis Milano

Denis Milano is another of the most frequently mentioned names: Denis’s concept is based on the idea of a contemporary highly personal pizza, with great attention paid to the dough, seasonal ingredients and sustainability. It is a project that aims to present pizza not merely as a popular food, but as a sophisticated gastronomic expression. Denis Lovatel has brought his concept of “mountain pizza” to the city, straight from the Veneto Alps.

Giolina

Giolina is one of the pizzerias that have helped popularise contemporary Neapolitan pizza in Milan. Perhaps among the first to focus on a ‘cool’ pizzeria concept, with carefully balanced doughs and carefully selected ingredients, they have made the restaurant a city landmark, appreciated by those seeking a quality pizza in a setting more in keeping with the world of contemporary dining.

Da Zero

Among the most recognisable Milanese establishments for their connection to the local area is Da Zero, a project born out of a love for the Cilento region and which has grown to become a benchmark for contemporary Italian pizza. The restaurant’s philosophy is simple and clear: to start with the raw ingredients and small-scale producers to create pizzas that tell the story of a region. The dough, the long proving times and the emphasis on ingredients symbolic of the Cilento tradition have made Da Zero the region’s foremost ambassador beyond its borders. It has several branches in Milan and is one of the finest examples of Campania-style pizza outside the region.

Biga Milano

Biga Milano is a project launched in 2021 by the entrepreneur Gennaro Esposito and led by pizza chef Simone Nicolosi. The name refers specifically to the method used to prepare the dough: a technique based on a starter, long proving times and a constant quest for lightness and digestibility. Biga has also received significant recognition for its gluten-free range, developed in a dedicated kitchen and certified by the AIC. The menu features traditional pizzas reimagined with a contemporary twist, more creative options and alternative doughs, including the multi-grain pan-baked pizza and the gluten-free version.

Sasà Martucci - Milano

Among the most acclaimed openings of 2026 in the world of signature pizza, Sasà Martucci – Milan stands out: this is the new venture through which the multi-award-winning pizza chef from Caserta brings the expertise he has honed at I Masanielli to the Lombard capital. Having won over the leading industry guides and received numerous national accolades, Martucci has chosen Milan to showcase his vision of contemporary pizza, founded on research, technique and the promotion of Campania’s finest ingredients. Among the most iconic specialities is the famous “Tre Cotture”, prepared using a technique that combines steaming, deep-frying and baking, which has become one of the hallmarks of Martucci’s philosophy thanks to its perfect balance of crispiness, lightness and intense flavour.

With several branches in Milan, Berberè is one of the brands that has contributed most to the spread of contemporary pizza in Italia – a thick-crust, rimless, more ‘gourmet’ style. The concept was created by the Aloe brothers and has built its identity around a few clear elements: stone-ground organic flours, live sourdough starter, carefully managed fermentation and seasonal ingredients prepared with care. The pizza is served already cut into eight slices, designed to be shared, with a menu that alternates between timeless classics and seasonal combinations, and is also recognised abroad.

Crocca is a project launched in 2020 with a very specific aim: to bring back the thin, crispy pizza, inspired by the Roman tradition, at a time when contemporary Neapolitan pizza was dominating the city’s culinary scene. Today, the brand has several outlets in Milan, having become a go-to destination for those seeking an alternative to the classic pizza with its thick crust. The name itself encapsulates the restaurant’s philosophy: a fragrant, light pizza with an extremely crispy base, achieved through a blend of flours and a long proving process.

Gabriele Bonci

Gabriele Bonci’s arrival in Milan marked one of the most eagerly awaited events of the year in the world of pizza. Regarded as one of the masters of contemporary Italian pizza, Bonci opened his first Milanese outlet in 2026, bringing to the Lombard capital the philosophy that has made his Pizzarium in Rome famous: pizza by the slice made with long-fermented dough, selected flours and seasonal ingredients chosen according to criteria of quality and sustainability. Bonci offers a workshop dedicated to pan-baked pizza, where each slice is prepared using a specific approach and varies according to the availability of ingredients. The toppings range from the great classics to the most creative combinations, with a strong focus on the agricultural sector and production chains – elements that have always characterised the Roman pizza chef’s work.