The story
Located on Via Savona, this Milanese pizzeria stands out for its impressive commitment to variety. Whether you are a fan of traditional Neapolitan styles or prefer something with a bit more bite, the kitchen caters to every preference by offering a diverse range of doughs, including whole wheat and super crunchy options.
The venue has already caught the attention of local food enthusiasts, with the creator Habemus Fame highlighting the unique selection of bases available under one roof. Their standout recommendation is the Pizza con Farine Integrali Macinate a Pietra, which showcases the restaurant's focus on quality stone-ground whole wheat flours. For those exploring the city’s pizza scene, Savona provides a versatile and satisfying destination that celebrates the craft of the perfect crust.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Savona’s pizza, made with stone-ground whole-wheat flour, earns singular praise for its earthy, airy crust. The overall vibe is warmly rustic, celebrating simple, high-quality ingredients.
“I start with Savona at Stazione Centrale. They use stone-ground whole wheat flours. The pizza is high, soft, and crunchy on the edges, served in slices. But they also have the classic round Neapolitan style with a barely pronounced, melt-in-your-mouth crust. Then there's the 'nuvola' — tall, fuller but soft and light. And the 'scrocchiarella' — a super thin, extra crunchy dough cut in half and stuffed. So much choice.”
What creators say
1 creator has covered Savona. Most active: Habemus Fame
- Habemus FameLoved
Pizze e impasti differenti 🍕 #pizza #milano #pizzeria #crunchy #food #foodie #foodvlogger · @ 0:04
Savona offers a wide variety of doughs, from whole wheat to Neapolitan to super crunchy, all in one place.
Dishes mentioned
Pizza con Farine Integrali Macinate a Pietra
I start with Savona at Stazione Centrale. They use stone-ground whole wheat flours. The pizza is high, soft, and crunchy on the edges, served in slices. But they also have the classic round Neapolitan style with a barely pronounced, melt-in-your-mouth crust. Then there's the 'nuvola' — tall, fuller but soft and light. And the 'scrocchiarella' — a super thin, extra crunchy dough cut in half and stuffed. So much choice.
