Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers rave about the Giannina pizza, praising its perfectly charred crust and fresh toppings. The overall vibe is one of warm, unpretentious excellence, making Giolina a must-visit for Neapolitan pizza lovers.
“This pizza is incredible. It has a creamy mushroom base, guanciale, and shiitake mushrooms that give it an earthy, slightly smoky flavour from the charred parts. The lardo adds fat that works perfectly with the mushrooms — there's real study behind this combination. The crust is crunchy but soft, and the whole thing is so precise that after I took a bite, the slice stayed intact. I could move it and it didn't fall apart — try that with a Sorbillo pizza. It costs €20, but I'd pay it gladly because this is restaurant-level work: precision, research, care for ingredients. I can't think of anything to improve it — maybe some toasted salted almonds for extra crunch, but that's just my brain exploding.”
What creators say
2 creators have covered Giolina. Most active: Habemus Fame, Secondo Luca
- Habemus FameLoved
Inserire a #milano #pizza #pizzanapoletana #food #foodblogger #foodie #pizzachef · @ 0:47
Giolina, where the excellent Danilo Brunetti continues to grow and improve his dough, turning out true jewels with great work on maturation, hydration, and baking.
- Secondo LucaLoved
Ho mandato un complice a Giolina Milano (poi sono entrato io) Margherita asporto vs al tavolo · @ 0:00
Giolina is a top-tier pizzeria in Milan that serves contemporary pizza with incredible precision and quality, though it's expensive and the takeaway wait was too long.
Dishes mentioned
- Pizza Margherita
Giannina
This pizza is incredible. It has a creamy mushroom base, guanciale, and shiitake mushrooms that give it an earthy, slightly smoky flavour from the charred parts. The lardo adds fat that works perfectly with the mushrooms — there's real study behind this combination. The crust is crunchy but soft, and the whole thing is so precise that after I took a bite, the slice stayed intact. I could move it and it didn't fall apart — try that with a Sorbillo pizza. It costs €20, but I'd pay it gladly because this is restaurant-level work: precision, research, care for ingredients. I can't think of anything to improve it — maybe some toasted salted almonds for extra crunch, but that's just my brain exploding.
