Recounting Cilento through the flavours and the toppings, the pizzeria pays homage to the centenery tradition of this territory. With a zest for innovation and care to details, the pizzeria in Via Bernardino Luini- behind Corso Magenta- does it very well. The flour is from an locally cultivated Italian grain mixed in Caputo. 30 or 40 hours of leavening, with a high level of hydration. As for the ingredients, given the variety of presidi Slow Food and products of excellence of the Cilento territory, it is serious business: mozzarella nella mortella “Le Starze,” Menaica anchovies, the Montoro copper onion, Palinuro tuna, crushed olives “Salella.” A patrimony that rarely explodes with so much quality in a single pizzeria in Milan. Not to be missed is the Cilentana Sbagliata: tomato sauce, fior di latte from Agerola, cacioricotta and basil.