da WHERE MILAN N. 9 – settembre 2015
SPONTINI MILANESE PIZZA
In Milan, since 1953, this gourmet destination has been synonymous with sliced pizza. Simple, convenient, quick and fingerlicking good!
ARTISANAL, TRADITIONAL, TYPICAL For some years now, Spontini has been listed in tourist guides alongside starred restaurants, trattorias and ‘Historic Workshops’, a category to which it has belonged since 2013. Because this warm, melt-in-your mouth pizza slice, truly the real deal in terms of the simplicity and quality of its ingredients, is the quintessence of Italian food: boasting Sicilian origins, its inventors belong to a family of Tuscan restaurateurs, and the end product contains all the dynamism of Milan. SIMPLE AND HIGH QUALITY Spontini’s identity lies in a time-honoured recipe: 100% Italian and ‘almost’ all local, low impact, primary ingredients: its tomatoes come from Piacenza, its mozzarella from the hills of Varzi, its flour from mills near the Certosa di Pavia, its oil from Ravenna and its anchovies from Sciacca. CASUAL DINING Spontini is renowned for its quick service, its minimalist environment and its affordable prices. Eating here means sitting down and eating in the time that it takes for the steaming pan of fragrant pizza to be removed from the oven, picking a dessert and drinking a cup of coffee. A formula that has worked for 60 years and which has become its trademark: satisfying customers as efficiently and cordially as possible. www.pizzeriaspontini.it “S” as Spontini The story of a product and its trademark, involving hard work and people, is told by Roberta Schira based on the memory and passion of its patron, Massimo Innocenti. The birth of Spontini was played out against a rapidly changing scene involving a revolution in the culture and eating habits of the Milanese in Post-War Italy. The story of the Innocenti family and the famous ‘trancio’ were intertwined with this history for almost one century. “S Spontini. Il trancio di pizza milanese, fra sapori, incontri e ricordi” by Roberta Schira. Rizzoli edition.