Rubia Gallega
A cut of Galician beef, grilled. The breed is known for its pronounced marbling and yellow fat, which shapes the meat's flavour.
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Dining · Vimercate (MB)
Restaurant and pizzeria in Vimercate with long-risen dough and grilled meats
Eccellenza Italianacertificata 2026–2027ID 27615
Read on
The place
Epoca Grill & Pizza is a restaurant and pizzeria in Vimercate combining the tradition of Neapolitan pizza with grilled cuisine. The pizza dough undergoes natural rising for up to 48 hours, with selected, fresh seasonal ingredients. The menu also includes grilled meats and vegetables. The venue has an outdoor area for the summer season.
Since 2025
Epoca Grill & Pizza was born from the meeting between Denys Maiorino, an entrepreneur in the restoration of vintage Vespas, and Enzo Brienza, a restaurateur with long experience in Neapolitan pizza.
Why you can trust it
Epoca Grill & Pizza is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Images
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Location
Epoca Grill & Pizza is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapGrill e pizza
Services and features
A cut of Galician beef, grilled. The breed is known for its pronounced marbling and yellow fat, which shapes the meat's flavour.
Two flagship references in the selection of grilled meats: Wagyu F1, a cross with Japanese cattle, and Black Angus, cut and served to the requested doneness.
One of the oldest Italian cattle breeds, served as rib-eye, tagliata or fiorentina. The meat is lean, with a coarse grain and a bold flavour that holds up well to direct grilling.
Dough worked according to Neapolitan tradition, with extended rising times. The menu pairs established classics with contemporary interpretations.
A typical pairing from Campanian cuisine: pork sausage served with friarielli, broccoli rabe sautéed with garlic and chilli.
The meal closes with desserts made in-house. The selection changes according to availability, rounding out a menu that covers both lunch and dinner.
The figures
What visitors say
«Pizzas that are truly NEAPOLITAN: thick crust and thin in the centre, with plenty of top-quality toppings. The desserts are no joke either — all worth trying»
«A very pleasant place with a lovely garden, a chef who grills your meat for you personally, and a great selection. Pizza baked in a wood-fired oven, children's menu. Good prices.»
«A truly splendid restaurant, carefully looked after down to the smallest detail and well organised. The food is of excellent quality, made with fresh ingredients and beautifully presented.»
«Delicious pizza, almost identical to the original Neapolitan kind (I'm from Naples and know the pizza there well!). Fast service, with no long waits.»
Reviews appear in the language each guest wrote them in.
In the making · In the kitchen
Denys Maiorino personally oversees the search for cuts, favouring different breeds and types for their marbling and intensity of flavour. The grill becomes the final stage of work that begins much earlier.
The pizza follows Enzo Brienza's school: attention to rising times, careful dough handling and calibrated baking to achieve a fragrant, light base.
The two preparations, different in nature, share the same principle: starting from quality raw materials and respecting their characteristics, without overshadowing the product.
