Pizzottella is a restaurant built on practical experience, repetition, and respect for the fundamentals of Italian cooking.
Based in Milan, Pizzottella was created with a clear objective: to serve pizza and Italian dishes prepared with care, balance, and consistency—using methods that work in real service conditions, not just in theory.
This website accompanies the restaurant as an informational and editorial space, designed to explain our approach, values, and working methods with clarity and transparency.
Who Runs Pizzottella
Pizzottella is led by Antonio Romano, a professional cook and restaurant owner who has spent many years working daily in commercial kitchens. His experience includes pizza production, dough handling, fermentation control, traditional Italian dishes, ingredient management, and kitchen workflow—developed through constant practice and real-world service.
The operational and organizational side of the restaurant is supported by Fiorella, who contributes to planning, coordination, and overall management. Together, they oversee both the restaurant and its online presence, ensuring consistency between what is served at the table and what is communicated on the website.
Our Philosophy
Good cooking, in our view, is not about excess or constant novelty.
It is about:
- Understanding ingredients and their behavior
- Respecting time, temperature, and preparation
- Applying simple techniques with discipline and care
We do not follow trends for their own sake. Our focus remains on balance, digestibility, and flavor—achieved through methods refined by repetition and experience.
Pizza is a process, not a shortcut.
The Kitchen Approach
Every dish at Pizzottella is prepared following a practical kitchen logic:
- Ingredients are chosen for quality, seasonality, and reliability
- Recipes are tested and adjusted through daily use
- Techniques are selected for consistency during service
We avoid exaggerated claims, miracle methods, and unnecessary complexity. If a process does not improve the final result or the guest’s experience, it is reconsidered.
Editorial Policy
Although Pizzottella is first and foremost a physical restaurant, this website also serves an editorial function.
All content published on pizzottella.it—including descriptions, explanations, menus, articles, and informational pages—is:
- Curated and reviewed internally before publication
- Based on direct kitchen experience and real practices
- Written with clarity and accuracy as a priority
This is not a user-generated platform. Content is produced and overseen by the same team responsible for the restaurant’s daily operations.
We aim to communicate honestly, avoiding misleading language, exaggerated claims, or marketing-driven shortcuts. When updates or improvements to methods, menus, or explanations are made, content is revised accordingly.
If partnerships, promotions, or collaborations appear in the future, they will be clearly disclosed and will not influence the instructional or informational integrity of the content.
Transparency and Independence
Pizzottella is an independent restaurant.
- We do not publish sponsored content
- We do not use paid product placement to influence our food
- Any future commercial collaborations will be clearly disclosed
Trust is built through consistency—both in the kitchen and in communication.
Visit Us & Contact
📍 Pizzottella
Via Lodovico Muratori, 8
20135 Milano MI, Italy
📍 Google Maps
📧 Email: antonio@pizzottella.it
📍 TripAdvisor:
https://www.tripadvisor.in/Restaurant_Review-g187849-d15226888-Reviews-Pizzottella-Milan_Lombardy.html