A restaurant that deserves all of it's stars! The 4.9 rating does indeed live up to its expectations 💖 Hassan prepares everything fresh himself and the prices are very affordable!
Pizzas are cooked perfectly and they don't skimp on the ingredients! For as low as €7 you get a whole pizza and the special ones run for about €14. I especially liked the Pizza Tua Qui special. The Arugula brings a good nutty and fresh taste to the marinara base and the cheese. Definitely one of the better pizzas I tasted in my 3 days in Milan! 💖
The service was also wonderful! I'm happy with my experience and will definitely try their other pizzas in the future if I'm even in Milan again! 💖
They also have an al fresco dining area where dogs...
Read moreIf this place was on Navigli grande it would have queues down the street. Hassan and his family are lovely, baby Julia is worth going for on her own ❤️ his pizzas are seriously amazing, the dough is perfect and light, he uses a mix of flours blended to get the perfect consistency. Please go down the next street and give this place a chance, it’s well worth it, staff are lovely and friendly, we’d had a long day and had decided on a takeaway pizza to take home, I googled best pizza in Navigli and this place came up, we ended up staying to eat and I’m so glad we did. I had the Tua Qui and partner had the Spicy, both were exceptional, get in here, it’s fantastic...
Read moreThis is a family business, where you're welcomed with open arms. We ate here every single day, different types of pizzas. They're all great. Thin, crispy dough, great ingredients... You can feel the personal touch in every single pizza he creates. It doesn't have a large terrace, but if you come early, it's easy to find an empty table. Plus, being open since 15:30, when all other restaurants are closed, it covers an empty slot. Also very good for people who don't want to eat very late. Another good thing is that it's not noisy as the ones on Naviglio canal. I recommend it every single day over others. It really deserves...
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