Dry: the first pizza that I loved in Milan
In 2013, in Via Solferino 33, one of the most famous streets of Milan where there is the headquarter of Corriere della Sera newspaper and other restaurants that I have already reviewed, you can find Dry. This pizzeria started what I call the “Renaissance” of pizza in Milan.
Indeed, at the beginning of the 21st century, the panorama of the pizza in Milan was characterized by thousands of pizzerias which competed to offer their products at the lowest possible price. As a result, it was impossible to eat an excellent in Milan like in Naples or Rome. Nowadays, the situation has totally changed and there are various pizzerias such as Crosta, Starita, Sorbillo, Cocciuto, Da Michele, Marghe and others where the quality of the pizza is extremely high. The pizza at Dry is not the typical Neapolitan pizza, but it belongs to the category of the gourment pizza, a trend which started in the Region of Veneto some years ago.
The atmosphere at Dry is extremely trendy and posh, in the evening you immediately notice that before the entrance there are different groups of young people dressed up chatting with their drinks in their hands. Indeed, as soon as you step inside Dry, there is the bar area where you can have a drink while you are waiting for your table or you can stay there all the night just drinking various cocktails.
The dining room is on the lower floor. In the dining room, the ambiance is less noisy and more relaxing than the bar area. The furniture is simple, and the table are quite small, so it is sometimes difficult to have enough space for the dishes with the food and the bottle with the drinks.
The service is polite and efficient, but it is a little too pushy. In fact, they constantly encourage you to choose some extras from the menu which are relatively expensive in comparison to the main dishes.
As I anticipated, the pizza is worth a visit, but I have to make some distinctions. While the classic Margherita is fairly good, the pizzas without the tomato sauce and with some unusual combination of ingredients is where Dry stands out from an average pizzeria. There are various pizzas without tomato sauce (pizza bianca), and they continuously change in the menu, but I particularly remember one: the pizza “Piennolo Giallo”.
It was a clever combination of: Buffalo Mozzarella DOP cheese, yellow tomatoes, bacon, basil oil, pepper and Grana cheese. If you find it when you go there, I strongly recommend trying it.
To conclude, if you are in the center of Milan and you are looking for a good pizza, you cannot go wrong with Dry. Besides, it is also worth a stop if you just need a good drink/cocktail.
