ristorazione — Milano · Lombardia
In the heart of the Navigli area, where Milan turns porous and the pace slows, a contemporary Neapolitan pizzeria has chosen Piazza Ventiquattro Maggio as its stage. The dough and the DOP ingredients do the rest.
On Piazza Ventiquattro Maggio, at the corner of Via Sambuco, the sign of Papilla Milano marks a precise point in the Ticinese district: here contemporary Neapolitan pizza has found a home, a short walk from the Navigli, in one of the city's liveliest hubs.
The dining room welcomes guests with a carefully kept setting and ingredients that speak for themselves: buffalo mozzarella from Caserta, Parma ham DOP, Parmigiano Reggiano DOP, Grana Padano DOP. Every topping carries a Denomination of Origin, chosen as the only possible selection criterion.
The dough is simple, hand-worked with tipo 0 flour and left to rise for between twenty-four and thirty-six hours. It then goes into the gas oven for exactly eighty seconds: the time it takes to turn the dough into a light, airy base, recognisably Neapolitan yet conceived for Milan.
From the signature Papilla pizza to the focaccia bianca, every dish is on the page: a full story awaits you.
