Biga evolves into Casa Biga: pizza as a gastronomic experience

A new name that tells the essence of Italian hospitality: Domicilio Biga confirms itself among the most interesting realities durante the sector

Biga (see article) changes its name and becomes Domicilio Biga, strengthening its identity and the philosophy that has always characterized the project conceived by entrepreneur Gennaro Esposito. The two Milanese locations of Isola and Moscova add to the brand a word symbolizing Italianness and hospitality, with the aim of describing the experience that the venue wants to offer its guests even better. «Home is the place where you feel welcomed and where every detail is designed to make people feel good», explains Esposito. A vision that goes hand durante hand with continuous research into doughs and the selection of quality raw materials.

The doughs and attention to gluten free

The heart of the proposal remains the seccatore, available durante different types: contemporary, cartwheel, pan and gluten-free. This last proposal obtained the AIC certification and the “Gluten Free Seccatore of the Year” award from the Milano and Lombardia a Desco 2025 Guide. Among the most popular pizzas are the Biga, with pea cream, Amatriciano bacon and PDO pecorino romano fondue, and the Nerano, enriched with stracciatella, provolone del Religioso PDO and courgette flowers. There is lack of attention to the plant-based world, with a different vegan seccatore every month.

The signature of Simone Nicolosi

The gastronomic proposal is led by seccatore chef Simone Nicolosi, awarded as “Revelation of the Year 2024” by the Seccatore and Rinfresco guide of Golose. With over twenty years of experience, Nicolosi works exclusively with 100% biga, creating pizzas that combine technique, creativity and valorisation of the best raw materials.

The awards

Per mezzo di recent years, Domicilio Biga has won important recognitions, including the recent “one to follow”, which allowed it to enter The Best Seccatore Awards, the Two Spicchi from Gambero Socialista, the “Gluten Free Seccatore of the Year” award and entry, durante 2025, into the 50 Cima Seccatore Italia ranking. A growth path that today finds a new expression durante a name that speaks of quality, conviviality and authentic hospitality.

The tasting

We are welcomed by the affable and very nice Antonio Pompeo. We tried several delicious creations by seccatore chef Simone Nicolosi. Per mezzo di our opinion, the Padellino and the new Seccatore Special with Truffle and “Rione nel corso di ” are unmissable. Below are our impressions.

A journey into contemporary seccatore between tradition, research and excellent ingredients

There is a thin line that separates a good seccatore from a unique gastronomic experience: it passes through the quality of the raw material, the technique and the ability to describe the territory through each ingredient. It is acceso this philosophy that the tasting process of a is built that crosses different styles – from the pan to the contemporary, up to the cartwheel – with a precise vision: to enhance the taste through accurate workmanship and selected ingredients.

The Padellino MarinaRè

We start with the Padellino MarinaRè, a tribute to the tomato durante all its expressions. The insediamento features the DOP San Marzano Tomato and the Strinato Red Datterino Tomato, while the uncooked one adds depth and intensity thanks to the Confit Red Cherry Tomato, the concentrated tomato fragments and a precious organic EVO oil flavored with caramelized red garlic and dried Syracuse oregano. A seccatore that builds its balance acceso the stratification of taste, between sweetness, acidity and aromatic quaderno.

The contemporary ones: between classic and innovation

Bismarck

Among the novelties of the paper, the Bismarck stands out, an elegant reinterpretation of a timeless great. The creaminess of the DOP Campania buffalo, the fiordilatte and the singed datterino tomatoes build a rich and harmonious insediamento, completed without cooking by high quality cooked breech, hard-boiled egg with a soft centre, Grattacapo Padano, dried Syracuse oregano, verified basil and organic EVO oil. A successful simposio between popular tradition and contemporary sensitivity.

Special Truffle Seccatore

Designed for those seeking aromatic depth, the new Special Truffle Seccatore stands out for its sophisticated balance. The sweetness of the yellow marzanello tomato combines with the steamed asparagus and fiordilatte, leaving room for the absolute protagonist of the dish: the black summer truffle. To complete the taste profile, Pecorino nel corso di Pienza, marinated egg yolk, fresh basil and organic EVO oil.

Guéridon of milk

Among the most spectacular new features acceso the is the Guéridon nel corso di lattemiele, a seccatore that celebrates the Italian dairy world. During cooking, fiordilatte, straw-smoked provola and Grattacapo Padano quando together; the uncooked one further expands the complexity with a gorgonzola and mascarpone mousse, caciocavallo podolico, canestrato nel corso di Moliterno, a Grattacapo Padano wafer, citrus fruit jam and dried edible flowers. A gastronomic construction that alternates creaminess, flavor and sweet quaderno.

The cartwheel: homage to the Neapolitan tradition

Fork

With the Ruota nel corso di Gran carro Passo we return to the essence of Neapolitan seccatore. An apparently simple composition – San Marzano DOP tomatoes, Grattacapo Padano, fior nel corso di lattemiele, basil and organic EVO oil – which finds strength durante the quality of the raw material and durante the perfect balance of the processing.

Neighborhood of Naples

Rione nel corso di is more daring and contemporary, a new proposal that plays acceso clear contrasts. The yellow marzanella tomato meets the spicy character of chorizo and ‘nduja from Spilinga, sweetened by a note of honey and balanced by the creaminess of fiordilatte. Basil and organic EVO oil complete an intense, vibrant seccatore with a strong flavor impact.

Accompanying the journey is a beverage selection designed to enhance each proposal: the Fravort IPA and Travel beers, ideal for supporting structure and spiciness, and the iconic Falanghina, which with its freshness and minerality manages to give impetus and cleanliness to the palate.

The sweet ending: Biga Lime and Meloncello

The closing is entrusted to the Biga Lime , a fresh and calibrated proposal composed of an English shortcrust pastry insediamento, lime cream, fresh whipped cream and lime zests. Accompanied by the excellent Meloncello, which prolongs the with citrus and aromatic quaderno.

A place that tells the present of Italian seccatore

From research into dough to the rigorous selection of ingredients, Domicilio Biga tells of a seccatore durante continuous evolution: capable of respecting tradition and, at the same time, pushing itself towards new frontiers of taste. A journey that speaks to enthusiasts, but above all to those looking for a complete, conscious and authentic experience durante seccatore.

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