A month ago the best pizzeria in Milan and the second in Italy confirmed itself. We are talking about the border in Piazza Massaia, which arrived in her second year of life (she was inaugurated in the late spring of 2023) has now entered the restricted raid of the insignia with a high rate of the Milanese city. The two members Francesco Capece (pizza chef) and Mario Ventura (sommelier and maître) were rewarded by the 50 Top Pizza Italia 2025 ranking, which collects the hundred best pizzerias of Italy, in second place in Italy, on an equal footing with Diego Vitagliano Pizzeria in Naples, just behind the Masanielli by Francesco Martucci in Caserta, and also won the prize for the best wine card 2025.
The confirmation of a superlative work by Capece and Ventura, which are increasingly safe and aware of every subsequent visit. The two partners and friends are used to not setting limits and thinking in a transversal way, they challenge themselves, learn from their mistakes, unhinge the preconceptions.
In fact, theirs is a pizzeria but it makes many of the ending codes in terms of quality and evolution of the offer, impeccable service and also attention to the combination with wines. In fact, Ventura manages a wines card from a starry restaurant, if you want you can order really important bottles, even if – do not fear – those who want to limit the expense can also find accessible bottles or labels of craft beers. A border dinner is a real deep immersion in the world of pizza, including doughs, cooking and topping. ” Our goal – they say – was and is to change the concept of pizzeria. Not a place where you eat a pizza, but a place where you live an experience ”.
The latest menu, shell, which was available until 31 July for only eight people in the evening, was really formidable, in particular with their personal version of the risotto with the fish contained in a sphere of cooked rice, with a boouillabaisse of rocky fish and crustaceans, with Calgyoza, an idea of sock that envelops ingredients of the typical Japanese ravioli, with the lobster roll, a brioche pan worked with brioche A triple leavening and with steam cooked lobster inside, the fried pizza that welcomes the memory of a linguine to the scampi. A path that upon the reopening after the border holidays, which will take place on Friday 29 August, will no longer be available (but I am sure that it will remain a trace in the menu) but which only serves to explain the type of research that is done as a border.
The round pizzas are there, we would miss it, and they are also very good, such as the courgette with the Capece with courgette cream, smoked provola, raw pumpkin flower, mint mayonnaise, 18 -year -old balsamic vinegar, fried courgettes, ground black pepper, extra virgin olive oil monocultivar Rotondella; Like the botox with fondue of caciocavallo seasoned in the cave, fiordilatte, blue buffalo raw milk, white figs of Cilento, chips of Parmigiano Reggiano, basil, extra virgin olive oil monocultivar lick. But few come here to take a pizza “only”. Most of the customers choose the tasting menu in three sizes: four courses for 40 euros, five courses for 45 euros, you are brought to 50 euros.
It always starts with fried food (the Salerno-Milan is a croquette stuffed with bones cooked like a Neapolitan ragout with saffron and marrow potato foam, misery and nobility is a cacio bucatini omelette and pepper with Roman Pecorino dop, red tuna tuna tuna of the Mediterranean, roast-cowardly and caviar of smoked air), yes He closes with a sweet (Tarte au citron meringuée) and the rest is a succession of slices or slices of wonderful pizzas, with different doughs and different cooking (traditional, pan, double cooking).
Confine is located in Piazza Massaia, in Milan. Tel. 3755426086.
Closed on Sunday. Open only in the evening, Saturday and Sunday also for lunch