Neapolitan pizzeria

Annaré — Neapolitan pizzeria in Milan

Neapolitan pizza, fried classics and cold beer, at two addresses in Milan.

Viale Regina Margherita, 1 Via Carlo Bianconi, 7

A ladle spreads San Marzano tomato in a spiral over the dough

Flour, tomato, fire.

Annaré is Neapolitan pizza in Milan. A slow-matured dough made with a biga and our own flour blend, stretched by hand; a tall leopard-spotted crust; baked in a wood-fired oven, and Campania in the toppings: San Marzano tomato, fior di latte and provola from the Monti Lattari, Cetara anchovies, buffalo mozzarella DOP.

Next to the pizza there’s the fry counter (montanare, crocchè, frittatine, arancini), and to drink, beers and wines, many from Campania.

Pizza with stracciatella, basil pesto and basil leaves, seen from above

How a pizza is made

From dough ball to plate

It all starts with a flour blend we created ourselves, from three types: tipo 1, tipo 0 and tipo 00. First comes the biga, a pre-ferment that rests for 16 to 24 hours. Then it’s kneaded again, with no extra flour, and rests for another 24 hours.

01
The dough ball
After the biga and the second knead, it rests in its tray for another 24 hours.
02
Stretching
By hand, with a light touch that never tightens the dough.
03
The tomato
San Marzano, from the centre outwards.
04
The toppings
Fior di latte, provola, buffalo mozzarella: the dairy comes from Campania.
05
The oven
Wood-fired, at both locations. We burn beech wood only.
06
The pizza
Tall, soft, leopard-spotted crust. Eat it straight away.