When discussing the best pizzerias in Milan, Marghe frequently comes up. And rightfully so.
This pizzeria makes a super light and airy dough. From the time you put it in your mouth you know you will not have any problems “digesting” it. (Remember how I keep saying Italians are really obsessed with digestion. And I guess after all my years here, it’s now a top priority for me as well.)
They are able to obtain this high-quality dough by using a type 1 (thus not super fine/refined) flour that they let rise for 48 hours at a controlled temperature. The result is a fragrant super pliable dough.
There are very few pizza options on Marghe's menu. Right now there are 9, which helps ensure that the quality ingredients they use are always fresh. They also have a few specials, which you can find on the blackboard. These change with the season and market availability. Right now they have a pizza with prosciutto crudo and figs. (It has my name written all over it!)
The setting is what I’m going to call Italian Industrial. Red brick walls with black lanterns and stools mixed in with what looks like real vintage Italian chairs and vintage-inspired tile floors. The energy was hip and fresh with indie reggae playing in the background, just loud enough for you to hear it, but not so loud that it disturbs the conversation.
Expect to spend about 9-12 euros for a pizza for a total of about 20 euros per person with drinks and maybe dessert.
No Reservations. Walk-ins only.
Photo Credit. Photos above are from the Marghe facebook page. The photos below were taken by me.