Papilla
The house's signature pizza brings together yellow datterino tomatoes from Ercolano, tomato fillet, red datterino tomatoes, bufala mozzarella di Caserta, basil pesto and parmigiano reggiano
Dining · Milano (MI)
Contemporary Neapolitan pizzeria with long-fermented dough and DOP ingredients in the Navigli district
Eccellenza Italianacertificata 2026–2027ID 25604
Read on
The place
Papilla Milano brings to Piazza Ventiquattro Maggio, in the heart of the Navigli district, a Neapolitan pizza tradition redefined for the present. The dough, left to rise for between twenty-four and thirty-six hours, meets strictly DOP toppings and an eighty-second bake to create pizzas that are contemporary and highly digestible. The menu also includes specialities such as pistachio pizza, the Calabra with nduja, and the Sottobosco with a filled crust.
At the table
Papilla Milano has chosen Piazza Ventiquattro Maggio, on the corner of Via Sambuco, as the setting for a Neapolitan pizzeria that looks to the present.
Why you can trust it
Papilla Milano 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.
Location
Papilla Milano 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 mapIn the kitchen
The house's signature pizza brings together yellow datterino tomatoes from Ercolano, tomato fillet, red datterino tomatoes, bufala mozzarella di Caserta, basil pesto and parmigiano reggiano
Focaccia with yellow datterino tomatoes from Ercolano, dressed red datterino tomato, prosciutto crudo di Parma DOP, arugula, parmigiano reggiano DOP and burrata
A pizza dedicated to Calabrian tradition, with stracciatella di Barletta, nduja and spicy salami
Mixed fried specialities, montanare, meatballs in tomato sauce, parmigiana di melanzane, mozzarella in carrozza, and zucchini flowers filled with buffalo ricotta from Campania
The figures
What visitors say
«Excellent pizza, light and well-leavened dough. Courteous staff, short waiting times. Excellent value for money.»
«Very good, light pizza, with a choice of starters — the meatballs in tomato sauce were exquisite, sweet in the best way, and the staff were extremely kind and warm.»
«I visited this pizzeria and had a wonderful time! Everything was truly delicious, with quality pizzas and ingredients. The staff were extremely kind and very welcoming.»
«One of the best pizzas I have ever eaten. Spotlessly clean setting and very kind staff. I will definitely be back. Special mention for the Nutella dessert.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The dough is worked by hand with type 0 flour and left to rise directly for between twenty-four and thirty-six hours
Papilla Milano selects exclusively DOP-certified toppings: mozzarella di Agerola, bufala di Caserta, prosciutto crudo di Parma, Grana Padano and parmigiano reggiano
Baking takes eighty seconds in a gas oven, resulting in a contemporary and highly digestible pizza
