Anyone who knows me knows that I’m always looking for the perfect pizza. Who still doesn’t know Da Zero, should try it, because I’m almost sure I’ve found it. Da Zero is located in the historic center, just behind Corso Magenta, in Via Bernardino Luini 9, and it’s winning Milan. Da Zero is quickly climbing the ranking of the best Milanese pizzerias. Why? It’s simple, Da Zero offers an authentic Cilento menu, which promises, through its dishes, to tell the strong link that connects it to its land.
Genuine but not trivial, the culinary aims the rediscovery of the ancient gastronomic flavors of the Cilento’s lands through the use of raw materials, which come directly from the Slow Food of guaranteed quality. Therefore, the companies become an integral part of the gastronomic project, telling their stories through their products.
We can say that the project was born from the scratch, thanks to three entrepreneurs: Giuseppe Boccia, Paolo De Simone and Carmine Mainenti. In 2014, they decided to open the first premises in Vallo della Lucania and then expand it to Agropoli, Milan and Matera. The place is small, bright, with a contemporary and essential look, dominated by the open oven: the perfect atmosphere for a convivial and informal evening, in the name of the good food.
Salami, cheese, fried (the legendary crocché) and, of course, the pizzas are the greatest stars here. “Da Zero”, ready to put you in trouble on the decision of which dish tasting first. To complete the offer, a good selection of craft beers. The pizzas, divided into “classics” and “territorial” are many, but I’ve decided without many hesitations to be tempted by a “Cilentana Sbagliata” with agerola milk, Cilento sauce, goat cacioricotta and basil. Very good also the “From the pan grilled”, with fiordilatte and provola of Agerola, caciocavallo “Cicco di Buono”, crosses of Cilento potatoes and Soppressata.
The “long maturation” dough is excellent, with a full flavor, but at the same time light and easy to digest. The cornice is quite high, with large alveoli inside and slightly colored on the edge. And the ingredients of the pizza, of unquestionable quality, are matched in a masterly way, so much that asking for changes in the pizza is a real pity.
Among the specialties, many Slow Food products from small local companies. In short, even if your knowledge of Cilentan products starts “from scratch”, once you step in here I am sure that, like me, you will see immediately clearer on the subject.
What do you say? Are you more curious about? In that case, I highly recommend the reservation!