From Pizza con Due Gusti, to Padellino, as much as Brazilian Pizza: the ingenious pizzas of the La Baia pizzeria in Milan
In the heart of Piazza 5 Giornate in Milan, for over half a century there has actually been a location that continues to thrill tastes buds thanks to among the most renowned items of Made in Italy: pizza. Established method back in 1969, La Baia has actually ended up being a point of recommendation for all the Milanese, renowned for its thin, crispy and extremely absorbable pizza and for its phased processing, however likewise for its continuous development and the constant look for brand-new tastes in action with present patterns.
At the heart of the cooking experience at La Baia is the dough, a jealously protected trick. Made through natural leavening, this light mix has actually kept its consistency and scent for more than fifty years. The pizza, produced with artisanal care, is presented by hand by Leo Matarrese, the dining establishment’s pizza chef for over 40 years – a genuine rarity in today’s world -, and the majority of the active ingredients are included raw to improve the scents and the outstanding quality level of the raw product.
What identifies La Baia from other pizzerias is the capability to develop 4 various kinds of processing from the very same dough: Partenopea, normal Neapolitan with a high edge; Classic Milanese design, thin with a hardly noticeable edge; Padellino, spread out inside a little pan; Petal, thin like a rose petal. Amongst the developments most enjoyed by consumers, the Pizza with 2 Tastes, which permits you to take pleasure in 2 unique tastes on the very same pizza, and the Padellino, a crispy variation of the standard pan pizza, which needs 8 hours of leavening more than the basic dough. Without forgetting the Brazilian Pizza, passionately nicknamed Sorbetto Pizza, a light and yummy alternative best for completing a meal or for a night treat.
Another noteworthy quality of the dining establishment is the existence in the menu of 4 extremely intriguing variations of closures: the traditional Calzone and Bermuda, with the traditional fold made after the Milanese dispersing; the Sfilatino, comparable to a baguette, filled with cheese and covered with treated meats; the Fagotto, with fresh gratin cheeses within, which after capture is opened, packed with veggies and covered with treated meats; the Club Sandwich, with fan folding that produces a crispy pastry.
In addition to the pizzas, there are different courses on the menu, few, however which provide a possibility of option, amongst which we highlight, amongst the very first courses, the Spaghetti alla quasi Matrice, a reinterpretation of the Amatriciana, and the “Gnocchi Andando advertisement Andria”, comparable to Sorrento gnocchi however with burrata from Andria rather of the traditional mozzarella.
However it is not just the remarkable quality of the pizzas that makes La Baia special: it is likewise the inviting and familiar environment, where every client is treated with heat and regard. All thanks to the owner, Sabrina Longhi, who handles the location with a lot love and enthusiasm, looking after every information, from the raw products to the white wines, making you feel comfortable. Sabrina cares a lot about client commitment, who constantly voluntarily returns to visit her, and to constantly ensure high quality pizzas she utilizes a trademarked container for take-away pizza. All information and information that make a huge distinction compared to normal pizzerias.
Tasting
We have actually tasted various kinds of processing and closures. Below are our impressions.
Padellino
Let’s start with some outstanding Padellino, of which we tasted the one with raw ham and burrata, the one with mozzarella, capers and anchovies and the one with potatoes, really outstanding.
In the beginning taste, the pan with potatoes exposes a mix of extremely well balanced tastes and textures. The crispy crust provides pleasing resistance before succumbing to the softness of the potatoes, whose natural sweet taste mixes harmoniously with the ensemble, producing a gustatory consistency that covers the taste buds with every bite.
Loaf of bread with bacon
Inside, the loaf provides a soft and aromatic heart of melted mozzarella, which thrills the taste buds with its fragile flavour, while the bacon, crispy and smoked, includes a contrast of texture and a somewhat salted taste which completely finishes the general image of the meal. meal.
Carbonara pizza
A mix of extreme tastes instantly emerges in the mouth. The external crust is crispy and a little flexible, while the heart of the pizza is soft and velvety thanks to the existence of egg and mozzarella. The bacon includes a crispy and salted component that contrasts happily with the softness of the pizza, producing a consistency of textures. Carbonara pizza provides a remarkable balance in between sweet taste, saltiness and creaminess: a taste experience not to be missed out on.
Accompanied by the outstanding Montesel rosé champagne “Giogaia”: pale coral pink with great perlage. The sense of odor is a hymn of youth: it opens with little red fruits and faint tips of litchi, before proceeding to clear expressions of hawthorn and violet. On the sip it reacts with freshness and enjoyable taste, laying out an undamaged structure. The sufficient determination reaches an enjoyable, a little fruity surface.
In a world where pizzerias reoccur, La Baia continues to keep a strong connection to its roots while welcoming development. It is a genuinely inviting location, where custom and imagination come together to provide a special gastronomic experience, validating its status as a referral pizzeria for the Milanese and beyond.
For details.
https://www.labaia1969.com
