the pizza by Mercato Centrale Milano
Delicious, delicious, delicious pizza
Because at the Mercato Centrale Milano pizza is research, flavour and lightness.
Pizza is a dish that requires passion, care, and attention to details. That's why in the workshop, we
experiment every day with the best combinations of ingredients to offer a balanced and easily
digestible product.
The dough is the heart of our pizza: it rises for at least 36 hours and is made with high-quality
flours from a small mill in Cuneo. Every ingredient we use to make pizza, tells a story about Italy:
the buffalo mozzarella DOP and San Marzano tomatoes are from Campania, the oregano is from
Sicily, the anchovies are from Cetara, and the oil, intense and fruity, comes from Tuscany. Cooking
takes place in a wood-fired oven, so pizza is crispy and light, but with a soft and fragrant base.
In addition to classic and seasonal pizzas, for the foodies there are typical fried foods from
Campania: fried pizza, crocchè (Potato Croquettes), and frittatina di pasta (Neapolitan pasta
fritters). And for those who love to experiment, along with pizza, you can taste
the cocktails proposed by Flavio Angiolillo, from our cocktail bar workshop.
Served at the table, shared with friends at the Mercato or enjoyed at home, the Mercato pizza
combines the most authentic flavors of the Italian tradition.
experiment every day with the best combinations of ingredients to offer a balanced and easily
digestible product.
The dough is the heart of our pizza: it rises for at least 36 hours and is made with high-quality
flours from a small mill in Cuneo. Every ingredient we use to make pizza, tells a story about Italy:
the buffalo mozzarella DOP and San Marzano tomatoes are from Campania, the oregano is from
Sicily, the anchovies are from Cetara, and the oil, intense and fruity, comes from Tuscany. Cooking
takes place in a wood-fired oven, so pizza is crispy and light, but with a soft and fragrant base.
In addition to classic and seasonal pizzas, for the foodies there are typical fried foods from
Campania: fried pizza, crocchè (Potato Croquettes), and frittatina di pasta (Neapolitan pasta
fritters). And for those who love to experiment, along with pizza, you can taste
the cocktails proposed by Flavio Angiolillo, from our cocktail bar workshop.
Served at the table, shared with friends at the Mercato or enjoyed at home, the Mercato pizza
combines the most authentic flavors of the Italian tradition.
Shared with friends at the Mercato or enjoyed at home, the Mercato pizza
combines the most authentic flavors of the Italian tradition.
But if you prefer, you can enjoy our pizza directly served at the table!
For information, order a pizza to take away o to book a table: 0237928408
Here, pizza tastes of so much more
find out more...
Pizza is a dish that requires passion, care, and attention to details. That's why in the workshop, we
experiment every day with the best combinations of ingredients to offer a balanced and easily
digestible product.
The dough is the heart of our pizza: it rises for at least 36 hours and is made with high-quality
flours from a small mill in Cuneo. Every ingredient we use to make pizza, tells a story about Italy:
the buffalo mozzarella DOP and San Marzano tomatoes are from Campania, the oregano is from
Sicily, the anchovies are from Cetara, and the oil, intense and fruity, comes from Tuscany. Cooking
takes place in a wood-fired oven, so pizza is crispy and light, but with a soft and fragrant base.
In addition to classic and seasonal pizzas, for the foodies there are typical fried foods from
Campania: fried pizza, crocchè (Potato Croquettes), and frittatina di pasta (Neapolitan pasta
fritters). And for those who love to experiment, along with pizza, you can taste
the cocktails proposed by Flavio Angiolillo, from our cocktail bar workshop.
Served at the table, shared with friends at the Mercato or enjoyed at home, the Mercato pizza
combines the most authentic flavors of the Italian tradition.
experiment every day with the best combinations of ingredients to offer a balanced and easily
digestible product.
The dough is the heart of our pizza: it rises for at least 36 hours and is made with high-quality
flours from a small mill in Cuneo. Every ingredient we use to make pizza, tells a story about Italy:
the buffalo mozzarella DOP and San Marzano tomatoes are from Campania, the oregano is from
Sicily, the anchovies are from Cetara, and the oil, intense and fruity, comes from Tuscany. Cooking
takes place in a wood-fired oven, so pizza is crispy and light, but with a soft and fragrant base.
In addition to classic and seasonal pizzas, for the foodies there are typical fried foods from
Campania: fried pizza, crocchè (Potato Croquettes), and frittatina di pasta (Neapolitan pasta
fritters). And for those who love to experiment, along with pizza, you can taste
the cocktails proposed by Flavio Angiolillo, from our cocktail bar workshop.
Served at the table, shared with friends at the Mercato or enjoyed at home, the Mercato pizza
combines the most authentic flavors of the Italian tradition.
Shared with friends at the Mercato or enjoyed at home, the Mercato pizza
combines the most authentic flavors of the Italian tradition.
But if you prefer, you can enjoy our pizza directly served at the table!
For information, order a pizza to take away o to book a table: 0237928408
Here, pizza tastes of so much more
