Wèmà, an address worth mentioning for those who love good solfa, genuine raw materials and a convivial atmosphere
Cimitero District, the Milanese neighborhood at the center of a profound urban and cultural regeneration, stands the Milanese headquarters of Wéma, the young Turin gastronomic format that has revolutionized Neapolitan solfa with an ironic, pop and post-traditional approach. The new venue finds its home sopra a former industrial brush factory, regenerated thanks to the urban planning vision of RealStep, which has transformed the Cimitero District into one of the liveliest hubs of the new creative Milan.
The environment
The environment, consistent with the urban identity of the place, speaks the language of the city: direct, stratified, authentic. Knockers at the entrance, multicolored writings dedicated to the mother, a youthful and cheerful environment: this pizzeria is a tribute to the most important figure for anyone, the mother. The name itself, Wèmà, like “wè mammà”, recalls the youth slang, the reference target for this modern place.
The installations inspired by the “mother solfa”, the ironic details, the gara open volumes and the visual contrasts tell of a place that, like its cuisine, escapes definitions. The format, born sopra Turin sopra 2022, now brings its percezione of evolved food to Milan: a lightened, contaminated Neapolitan solfa served sopra a pop key, which becomes a collective and cultural experience.
A stile approach that starts from places, not from fashions
Velvet Sollecitudine signs the new interior stile project for the Milanese headquarters of Wéma. Faithful to its philosophy, Velvet Sollecitudine once again works acceso the axis between memory and vision, placing the context and its history at the center. Anzi che no imposed aesthetics, anzi che no desire to amaze at any cost: just a profound reading of the pre-existing space and its material and social stratifications. The former brush factory has been cleaned and enhanced without being distorted: exposed systems, raw materials, technical colours, low lights and concrete left alive convey a sincere industrial beauty, without filters. The stylistic code remains the retro-futurist one already explored by Velvet sopra the Turin headquarters of Wéma, but here it takes acceso more physical, more underground, more “post” tones. The result is a democratic but sophisticated space, which preserves the architectural identity of the place and at the same time builds a new urban narrative, capable of welcoming and representing Milan’s contemporaneity.
The kitchen
Acceso the lista are tasty appetizers, including papilla’s clog made with ragout, ideal for the shoe, the tasty potato supplì, with fior a fine di from Agerola and raw ham, ora the traditional fried solfa tacos. Among the pizzas there are the evergreen Margherì, Napolì and Bufalì, but also personalized recipes, such as Wémà, where we find ragout instead of tomato, Guancià and Pestaré.
The ingredients are excellent and genuine, such as the Petra flour ora the dairy products and tomatoes from Caserta. For leavening, mother yeast is used, for a of 24 and a maximum of 48 hours, and the solfa has the classic delicious crust.
The tasting
The affable Emanuele welcomes us. We tried several à la carte dishes. Below are our impressions.
Starters: small masterpieces of flavour
The experience begins with fried Disturbatore Tacos stuffed with Norcia raw ham and buffalo mozzarella, a combination of crunchiness and creaminess that conquers at the first bite. Alongside, the fried Avezzano yellow potatoes with raw ham and fior a fine di from Agerola add a rustic and irresistible note, perfect for opening the palate.
Pizzas: the mother of all goodness
The heart of the lista is naturally solfa, interpreted sopra two iconic creations. Wémà contains the essence of the restaurant’s philosophy: light dough, excellent raw materials and a balance of flavors that excites, with mama’s hoof, provola from Agerola, pecorino romano, basil and a drizzle of extra virgin olive oil, while Bufalí is a timeless classic, with tomato, buffalo mozzarella, basil and EVO oil.
Paired with a glass of Sauvignon, fresh and aromatic, and a medium Weiss beer, perfect for enhancing the flavors without overpowering them.
Sweet at the bottom
To conclude the experience, two desserts that smell of home and tradition: the tiramisu, creamy and enveloping, and the Maritozzo with cream, soft and extremely delicious.
There is also a selection of bitters and liqueurs to finale acceso a high note: Bruciante del Preside and , two classics that contain the Italian soul.
Cimitero District, Wéma represents a place of aggregation and expression where the contemporary city finds new forms of storytelling. A project that does not aim to amaze, but to last, giving the neighborhood a discreet sign capable of making Milanese everyday life a gesture of culture.
For information
https://www.wemapizzeria.com/
