Simone Nicolosi’s pizza art, in between custom and development, is on phase at Biga– Moscova e Isola
Born from a concept by business owner Gennaro Esposito, Biga Milano rapidly developed itself as one of the most popular pizzerias in the Milanese capital, not just for the quality of the raw products, however likewise for the development and attention to information that identify it. It is not unexpected, in reality, the acknowledgment of the “Due Spicchi” granted by Gambero Rosso, a reward that accredits the high quality level of the pizzas and highlights the continuous dedication to research study and experimentation of doughs and cooking methods.
The art of dough
Among the distinct aspects of Biga Milano is the range and quality of the doughs used, present in the menu in various types, each with special attributes that please the most requiring tastes buds:
— Timeless with modern dough. A standard dough reviewed with contemporary methods, which ensures a soft and well-leavened pizza;
— Long-leavened wagon wheel. Made with unrefined, low-glycemic flours, this dough is defined by a long leavening procedure that improves its lightness and digestibility;
— Padellino and pinsa. 2 versions that integrate custom and development, providing various tastes and consistencies;
— Gluten totally free. In the Via Antonio Pollaiuolo place, a “gluten totally free” area has actually been established that permits you to delight in outstanding gluten-free pizzas, ensuring security and quality for those with particular dietary requirements.
A gifted pizza chef
Contributing considerably to the success of Biga Milano is Simone Nicolosi, a gifted pizza chef, who got the title of “Discovery of the Year 2024” from the “Pizza e Mixed drink” guide by Identità Golose. Nicolosi, with his enthusiasm and ingenuity, has actually refined the methods of preparing dough, producing extremely fascinating and scrumptious variations of among the magnificences of Made in Italy: pizza.
A distinct cooking experience
At Biga Milano, the attention to the quality of the active ingredients, all carefully ready in-house, the range of doughs and the proficiency in the preparation of pizzas integrate to use consumers an unmissable gastronomic journey. Each pizza is a surge of tastes that narrates of custom and development, where the enthusiasm for the white art combines with the quality of the active ingredients.
The tasting
We were at the Moscova place. Simone Nicolosi, pizza chef of Biga Milano, invited us.
Antipasti
Montanarine: fried pasta clouds with prepared San Marzano tomatoes, 24-month-old DOP parmesan and basil.
The various twins: a croquette with potatoes, pecorino, provolone del monaco, eggs, pepper. Packed in the nerano design with fried zucchini and fior di latte. Breaded and fried (the other traditional croquette, with potatoes, pecorino, eggs, parsley and pepper. Packed with salami Napoli and fior di latte. Breaded and fried).
Auntie’s carriage: bread triangles filled with buffalo mozzarella and Cetara anchovies accompanied with homemade basil pesto, confit cherry tomatoes and blended salad. Breaded with eggs and fried corn flakes.
Zucchini flowers: packed with ricotta, provola, lemon passion and pepper with crispy panko breadcrumbs.
The appetisers used emphasize an ideal mix and balance of tastes: a taste experience that commemorates the simpleness and quality of the active ingredients, providing a contrast of textures that makes every bite alluring. Unmissable, in our viewpoint, is the auntie’s carriage, genuinely scrumptious, best for any event.
Pads
Marinarè: on a pan base with seeds, San Marzano DOP tomato, scorched cherry tomato, semi-dry peeled tomato in curls, confit red datterino tomato, garlic-flavoured additional virgin olive oil, Sicilian oregano.
Marinarè, an essential in our viewpoint, commemorates tomatoes in all their kinds, highlighting the range of this amazing component. The seeded pan base uses a special crunchiness, best for accommodating the different kinds of tomatoes. The San Marzano DOP tomato is the primary lead character, with its extreme sweet taste and complete taste. The scorched cherry tomatoes include a smoky note that contrasts happily with the sweet taste of the San Marzano. The semi-dry peeled tomato curls use a soft texture, while the confit red datterini, with their focused taste, provide a touch of sweet taste.
Napoli 2.0: on a fried and oven-baked seeded pan base, CBT San Marzano tomatoes and confit cherry tomatoes, Cetara anchovies, Syracuse oregano, black fermented garlic cream, tomato pieces, olive earth, parmesan cheese and fried basil.
The pan-fried seed base, fried and after that baked, uses a special crunchiness. The San Marzano CBT (low temperature level cooking) tomato supplies a natural sweet taste and a creamy texture, while the confit cherry tomatoes include intricacy to the meal. The Cetara anchovies, with their strong taste, wed completely with the sweet taste of the tomatoes, producing a taste contrast that improves every bite.
Contemporary
Speck & nuts: velvety buffalo mozzarella with radicchio and gewurztraminer, smoked provola, steamed Alto Adige speck, caramelized walnuts, DOP Gorgonzola fondue, marjoram and additional virgin olive oil.
Another must-try of the location. The base is crispy and well prepared. The radicchio includes a somewhat bitter note, stabilized by the special of the buffalo mozzarella, while the smoked provola, with its extreme taste, includes depth and a distinct character to the pizza. Its creaminess weds completely with the base and the other active ingredients. The steamed Alto Adige speck with its taste and smoky fragrance enhances the meal with its tender texture and its apparent taste. Lastly, the DOP gorgonzola fondue includes a note of creaminess and an extreme taste to the ensemble.
Nerano: Nerano-style zucchini cream, stracciatella vaccina, zucchini flowers, zucchini chips, fallen apart Neapolitan tarallo, provolone del monaco, fried basil and additional virgin olive oil.
The zucchini cream is fragile and creamy, with a sweet and a little herbaceous taste. The stracciatella vaccina includes a note of freshness and a velvety consistency that contrasts happily with the crunchiness of the base and other active ingredients. Its fragile taste mixes completely with the zucchini cream. The zucchini chips include a touch of saltiness that stabilizes the sweet taste of the zucchini cream, while the provolone del monaco, with its strong and a little hot taste, mixes with the other active ingredients producing an ideal balance in between sweet, salted and hot tastes.
Biga: homemade pea cream, fior di latte, patted Amatriciana bacon, semi-dry peeled tomatoes, fresh mint, pecorino dop polka dots and additional virgin olive oil.
The homemade pea cream is sweet and creamy and thanks to its fragile taste it develops an ideal contrast with the other more mouthwatering active ingredients. The fior di latte, with its creaminess, mixes harmoniously with the pea cream and its softness improves the freshness of the other aspects. The PAT Amatriciana guanciale is crispy and yummy, with a smoky fragrance that includes intricacy to the meal. Its taste completely stabilizes the sweet taste of the pea cream and the freshness of the mint. The semi-dry peeled tomatoes, with their focused taste, bring a note of sweet taste and level of acidity that perks up the taste buds. Their existence is a referral to custom, however with a touch of modernity.
Contemporary (conventional)
Margherita: San Marzano DOP tomato, fior di latte, basil and additional virgin olive oil.
Margherita is the essence of Italian pizza, a work of art of simpleness and balance that highlights the quality of the active ingredients and the proficiency of the preparation. The natural sweet taste, well balanced level of acidity and complete flavour of the San Marzano DOP tomato aid develop a yummy and succulent base. The fior di latte, soft and with a fragile flavour, develops a consistent and stringy covering that covers the pizza in an alluring creaminess. Its freshness improves the flavour of the tomato without subduing it. The fresh basil then includes a fragrant touch and a herbaceous note that revitalizes the taste buds.
Homemade dessert
Biga lime: English shortcrust pastry base, lime cream, fresh whipped cream and lime passion.
Montanara sbagliata– Garnish: red datterino jam, taken shape ricotta flakes and mint. Filling: buffalo ricotta with included chocolate chips.
Caprese: dark chocolate, almond flour, eggs, butter and sugar. Served with fiordilatte ice cream and HM orange gel.
The desserts used are strictly homemade. We were especially impressed by the Biga Lime, which improves the fresh and vibrant tastes of lime, and the Caprese, a timeless Italian dessert that improves the extreme taste of dark chocolate and the apparent taste of almonds. The Montanara Sbagliata is an appealing dessert that integrates sweet taste, creaminess and freshness in an ingenious analysis of traditional active ingredients.
Biga Milano is a must-see for anybody who wishes to delight in a pizza that integrates custom and development, with an eye constantly on quality.
For details.
Chariot Milan
Via Alessandro Volta, 20– Milan
Via Antonio Pollaiuolo 9, 20159 Milan
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