Dry Milano

About Dry Milano

Dry Milano is the pizza-and-cocktails room on Via Solferino 33 in the Brera district of Milan, a few steps from the restaurant Pisacco. It was conceived by Michelin-starred chef Andrea Berton with partners including architect Tiziano Vudafieri, and opened in 2013 as one of the first places anywhere to pair gourmet pizza with a proper cocktail bar. The idea was simple but new at the time: high-quality pizza on one side, a long, well-made cocktail list on the other.

For more of the city's range, compare the tasting menus at chef Berton's own Berton, the rooftop cocktails at Ceresio 7 and the seafood at Langosteria. For more on the style, see our pizza guide.

The Kitchen

The menu is deliberately short. There are around six chef's pizzas plus three classic bases, the marinara, the margherita and a margherita with buffalo mozzarella, which can be dressed with toppings served separately. The dough is leavened for 48 hours and baked in an artisan wood oven brought from Naples, so the base is light and well-risen. A plain margherita runs around 8 euros and cocktails sit around 14, which keeps the bill mid-range once you add drinks. The cocktails are the other half of the concept, mixed with the same care as the food, and the pairing of the two is the reason to come.

The Room

The room is small and stylish, designed for a social evening that drifts between the bar and the table rather than a formal sit-down dinner. The mood is lively, particularly later in the evening, and it works as well for drinks with a pizza as for a full meal. It sits on Via Solferino in Brera, one of the city's most walkable districts, close to the bars and galleries around Corso Como. It fills up at peak times and into the night, so arriving early or booking ahead is the safest way in.