Ninety seconds. Nine hundred degrees. One pizza.

Dough fermented forty-eight hours, San Marzano tomato, a wood fire that never goes out. We make one thing, and we make it properly.

Prenota Il menu

Le Pizze

Margherita DOP

San Marzano tomato, fior di latte, basil, extra virgin olive oil.

9

Poche luci, molte voci, il forno sempre acceso.

The green awning and string lights of La Brace on a cobbled Milanese street at dusk, with checked-cloth tables set outside
Via Melzo, le nove di sera
The white-tiled domed oven burning at the back of the dining room, under opal pendant lamps
Il forno, in fondo alla sala
A long marble table laid with pizza, a candle, a green bottle and a glass of red wine
Il tavolo lungo
A pizzaiolo easing a raw pizza off the peel onto the oven floor beside burning oak
Novanta secondi

Come si fa

L'impasto

Farina, acqua, sale, lievito. Nothing else goes in.

Quarantotto ore

Two days of slow fermentation, at temperature, before anything is shaped.

San Marzano

DOP tomatoes, crushed by hand the morning they are used.

Novanta secondi

Nine hundred degrees, oak flame, ninety seconds on the oven floor.

Prenota

In quanti?

Dove
Via Melzo 14
20129 Milano

Quando
Martedi a Domenica
12:00 to 15:00, 19:00 to 23:30