The seating is comfortable, the tables are large, there’s a wise mix of Art Deco and contemporary elements, and a wine list that includes many wines from France and plenty of interesting Italian products. Antonio Caputo, from Basilicata, is the pizzaiolo. He’s very good: we already knew him from another successful place in Milan, Marghe in Via Plinio.

So the pizza is good. On top of a menu that starts with a classic Italian style antipasto (fried food, meatballs in tomato sauce, potato croquets...), they serve a round disc of pizza in the style of Pepe, using straight dough, a mix of flours to which they add living wheat germ, double maturation for at least 30 hours to guarantee a soft, fragrant, tasty and overall lighter pizza.

On top of this version, there’s the pizza al metro [by the metre]. As for the toppings, they pay great attention to raw materials: oil from Frantoio Muraglia, soppressata Calabra PDO, Culatello di Zibello, many Slow Food Presidia...

Behind Cocciuto there are some serious business partners: Paolo Piacentini, an entrepreneur who has been working for 15 years in one of the most important companies in the industry of international restaurant formats, as well as the founder and creative soul of Marghe; and Michela Reginato, with previous experience in the fashion and life style industry. Their project is expanding: the next opening is scheduled in January 2019 in Via Passeroni 2, Corso Lodi. And there’s more to come...


Carlo Passera
source: https://www.identitagolose.it/news/view.php?id=138

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