Unbelievable Pizza Innovations: Pizza Like You've Never Tasted Before! Crosta| Milan | Italy

１、Crosta
They opened Crosta in the fall of 2018, in the heart of Milan. It is a place where you can eat regardless of the time, from breakfast to dinner, and where you can always find fragrant bread and pizza.
To enter Crosta is to be won over by the carefully selected ingredients, the ancient charm of sourdough and stone-ground grains. It is to savor products created with extreme care and new, contemporary pairings.
Crosta is a bright and welcoming place to feel at home. Perfect for stopping by to work, for a rich and wholesome breakfast, lunch with colleagues, a snack or aperitif with friends, and dinner accompanied by an excellent selection of wines and craft beers.
The only ones in Italy to receive the award for both bread and pizza!
２、Simone Lombardi
Simone Lombardi, born in Padova, is an ambitious and passionate individual. After graduating from Pizza University, Simone made the bold decision to embark on a journey to discover his roots in Mexico, his mother's homeland. In Mexico City, he opened La Cantinetta del Becco. Two years later, he returned to Italy, where he worked as a Pizzaiolo at Dry Cocktails & Pizza in Milan. In the fall of 2018, Simone opened Crosta in collaboration with another owner, Giovanni Mineo.
３、Pizza born out of love for flour
Simone's pizza is truly unique. At Crosta, you'll find pizzas that incorporate elements of his Mexican heritage.
One particular standout is the pineapple, pork salami, cilantro, and green onion pizza. For me, finally being able to enjoy pineapple pizza in Italy was a delight.
While the originality of the ingredients is certainly a draw for customers, the real strength lies in their pizza dough. Made with a special blend of flours and a meticulous fermentation process, the dough showcases their baking expertise.
When you take a bite, you'll experience the delightful aroma of perfectly fermented dough and savor the rich, complex flavors from the various flours.
Combining the chef's story and passion with their bread-making technology and carefully selected ingredients results in Crosta's outstanding pizzas.
４The wooden board they use to slide the pizza into the oven has been a fixture since they first opened. It's also the same board they use for baking bread. This pizzeria isn't just your run-of-the-mill establishment; they've cultivated a tradition of both pizza and bread making, allowing you to experience their unique approach firsthand.
🍕🥖Crosta
📍 Location: Via Felice Bellotti, 13, 20129 Milano MI,ITALY
🕐Open daily 8:00-23:00
maps.app.goo.gl/rrDq6tEyRahdk...
🌏 crosta.eu
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#pizza #pizzamilano #pizzamila #pizzeria #pizzanapoletana #ピザ

[@markmark7616]

Complimenti davvero ,uno spettacolo le pizze. Complimenti anche a So hungry Italy sempre belle riprese e video fatti bene .

[@alessandrosacchi1714]

bravissimi complimenti

[@annamariagarobbio2496]

Che meraviglia , compimenti e quante qualita' molto bravi .

[@user-xq6he6td3w]

Fantástico simplesmente a melhor pizza do planeta 🍀👍🌈💚

[@georgepagakis9854]

Their oven is amazing. Consistent heat :) Nice looking Pizza!!!!

[@user-is6gw2ud3g]

I suggest you make videos about restaurants not only of pitzza but a;so about other meals , we love italian foods , Saad, Baghdad, Iraq

[@wildwindjersey]

Classic background music

[@francescograziano1819]

Per la pizza devi andare a napoli, a Milano si va per i risotti, osso buco, cotoletta alla milanese

[@user-ju1gb3qq8j]

لأول مرة أشعر بأن العمل غير متناسق
ينقصهم بعض الاحترافية
الفرن صغير جدا ، زيادة على الضيق في مكان العمل، طريقة التقطيع أيضا 😢

[@beduin1979]

🍕🍕🍕🍕🍕

[@user-pr8ed4wo1t]

👍👍👍👍👍👍👍👍👍👍👍👍👍👍

[@paoloortega718]

Hi! What is your hydration and your flour blend? Thanks! This is beautiful

[@leonidasleonidas4833]

non capisco xke lavorarano in questo modo , non impalano le pizze utilizzando questi scomodi taglieri di legno, spazio per stendere inesistente come le superfici lisce tipo quarzo o granito assenti. nel forno massimo 2 pizze per volta. secondo me non sono dei professionisti

[@alexsm125]

Tu tacci qualcuno come non professionista perché lavora in maniera meno ordinaria e diversa dai tuoi metodi?

[@leonidasleonidas4833]

@@alexsm125 non sono contro un modo diverso di lavorare, ma è chiaramente svantaggioso per loro... Sono 20 anni che faccio il pizzaiolo, e non mi è mai capitato di vedere una pizzeria lavorare in un modo così scomodo

[@alexsm125]

@@leonidasleonidas4833 anch'io sono pizzaiolo, però loro nonostante tutto sembrano veloci

[@countryfirstusa9072]

Italian pizza as a whole . Most overrated food in Italy