It's a pizza place that's fully loaded with people eating around high tables, no chairs and a line that offers great food at the end. A street food space with a certain class, beautifully decorated and serving three kinds of Pizza.
In 1953, the Banti family’s Tuscan rotisserie, “Cibi Cotti”, was transformed into a pizzeria selling pizza by the slice, one of the first of its kind in Milan. This is how Pizzeria Spontini began.
In Via Spontini no. 4, on the corner of Corso Buenos Aires, Spontini serves a new modern version of the thick Sicilian pizza, the “sfincione”, a specialty of Palermo with a light base. It’s left for a long time to rise, and is cooked in a wood-fired oven and topped with just a few ingredients: tomatoes, onions and anchovies.
It's light, thick and soft, covered with melted strings of mozzarella: it's tempting, simple and tasty. It’s been the same for over 60 years, still using the original 1953 recipe, but it's also different because it responds to all the technical and human variables: the climate, the water in Milan, the oven, and even the pizza chef's mood!
A huge, 60 centimeter pizza is cooked with olive oil then cut in a big machine. A slice is for €3.50 and can feed two persons. They offer up prosciutto, Margherita and Mediterranea pizzas.
A very thick pizza covered with a homemade tomato sauce, a layer of cheese and ham. The Medditerranea has also anchovies. Thick, very thick, fluffy with a lightly crispy bottom, the olive oil explodes with flavor, the cheese is great, it's a delicious mix.
The place consists of three tables and a bar, order and eat quickly while others wait. Black and white colors, a classy logo and a long list of menu items but don't be fooled, they only have three choices. It mainly caters to youngsters and you can't imagine how happy I was to be here.