This place is very well organized pizza tasting menu centric place. They do job done well with proper organization. Learned a lot. If pizza place get the Michelin guide, this kind of places need to get it. They work with passion not try to make money. Pizzaiolo Francesco is sweet heart and Mario is very hospital in Italian style.
Dough is actually quite crispy because they only use electric oven and dough itself is very airy. Very surprised Italy not going direction of soft. All of this trip my pizzas were crisp with airy focused which is my preference anyway. Except couple highlights everything is quite mild since European prefer mild flavors. No msg or shiro dashi bomb here like US’s fine dining but it’s one of the best pizzeria in Italy, and to be honest Milan dosen’t have lot of good pizzerias so one stop here is all you need. Although Salvatore Lionelli pizzeria is super famous and super good and sorry I lost all the wine pairing pictures only two left. It’s not regular pairing. It’s friend pairing
Double cooked (first fried and re baked in oven. I like mine but tomato sauce is drained for 3 hours outside and they marinate with herbs and oil so 0 sogginess, balanced with fresh olive oil and raw buffalo milk with parmigiano reggiano. Pretty special pizza
Calzone had a best pleasant crunch ever and it’s the calzone I ever had except toppings inside which were quite mild and Asian flavor (to them it might be interesting but for me too familiar so didn’t do it for me). It’s recreation of his favorite dumpling on china town which has marinated pork and shrimp. China town one uses frozen but he got the one of the ingredients in the country.
Their umaminara was the most beautiful presentation on pizza I ever had. It has super airy focaccia type pizza (padellino) to balance out intense flavor of puree of anchovy, tomato, garlic, black garlic, olives and basil
This was one of the highlight pizza from this trip, Zia Maria (Francesco’s grandma recipe) it was one of the best topping combination from Italy I ever had from Italy trip other than 180grammi’s insane Margherita buffala, it has Intense flavor of caper puree, onion puree on pizza with fennel and best tuna can I ever had (I thought I tried the best one from Spain before but this brand surpass what I had) all meld so well together. Really impressed. It’s not flavor bomb because they don’t season salt or seasoning hard like US but more like European fine dining food of clean palette flavors and balance.
You have me very intrigued! We are in Milan for one night and this is very appealing.
We were originally planning Ratana but this maybe much more interesting!
yeah, just one night because we are flying out of MXP the next morning. I made a reservation at Confine Pizza e Cantina just now. Will have a month to agonize if we should go to Ratana or Confine Pizza. This feels like a special kind of place. Looks like a great wine list too!
You need to bang bang if you do 5 order 6 and order regular pizza or bang bang trattoria trippa if you can but trattoria trippa is so good you wanna seperate the meal also. Salvatore Lionelli pizzeria is in Milan so you can bang bang after
Our meal was almost exactly as yours except for desert (ours was tiramisu as tart was not available).
Amazing wine list - we ended up with ‘cultish’ hard to find Elise Bougy Champagnes which were wonderful ( Blanc de Noirs Brut Nature “Le Mont Chainqueux” and Champagne Extra Brut
Chetillon de Haut BdB). Riedel Fato o Mano glasses and Zalto glasses were great for this.
Confine pizza e cantina is a special place, and after 10 days of eating in Italy this was our last and most remarkable dinner. Using Michelin definition of stars we felt that Confine was somewhere between 2* (worth a detour) and 3* (worth a special journey). I can not wait to return.
@Probangbanger knows his pizza. Confine was amazing the chefs mario and Francesco were so nice and this pizza tasting was awesome. So many flavors and so many textures. Their double cooked pizza is out of this world along with their interpretation of the marinara and the anchovy calzone my favorite bites. I was in pizza heaven!
Confine’s creation is masterful. I think topping wise, I think most cheffy and the best in Italy.
For next time try Diego vitagliano tasting menu in bagnoli. Blown away by the dough. I think Diego vitagliano is my favorite dough in the world. If there’s pizza lighter than air it’s his pizza lol
Too cool for school and needs a slap. The servers are young and have blinders on to real service. The one piece of pizza I had in the five course meal was very good but I walked out on course 3. I wish them the best but they don’t get good service nor how to make amends for their mistakes.
but tomato sauce is drained for 3 hours outside and they marinate with herbs and oil so 0 sogginess, balanced with fresh olive oil and raw buffalo milk with parmigiano reggiano. Pretty special pizza
I’ll post tomorrow
