What diners say
Synthesized from 33 Google reviews · tap an aspect for the detail
Diners consistently praise CONFINE for its exceptional pizza, particularly the creative tasting menus and standout items like the calzone and fried margherita. The venue is lauded for its cozy ambiance and attentive service, though some feel the experience comes at a premium price.
Pizza Quality
The pizza is widely regarded as top-tier, with a perfect thin, chewy crust and rich tomato flavor. Standouts include the Zia Rosa, Margherita di bufala, and a zucchini pizza, while the calzone is often described as mind-blowing.
Tasting Menu Experience
The Terza Dimensione and other tasting menus are celebrated as a unique journey of flavors and textures, with fresh, high-quality ingredients. Many find the 5-course option at €60 per person to be excellent value, though some note the portions can be small.
Service
Service is generally described as impeccable, attentive, and professional, with staff who are knowledgeable about the menu and wine pairings. A few diners mention occasional slowness or rigidity, but the overall sentiment is very favorable.
Ambiance
The venue is cozy, well-decorated, and modern, creating a pleasant atmosphere that feels more like a fine-dining restaurant than a traditional pizzeria. It's suitable for special occasions and groups.
Value for Money
While many feel the quality justifies the price, a notable number of diners find the cost high, especially with a €5-10 cover charge per person. Some describe the experience as not great value, though others say every euro is worth it.
Wine Selection
The extensive wine list and excellent bubbles are frequently praised, complementing the food well and adding to the overall experience.
Most-loved dishes
AI summary of what 30 dish mentions say about the food
Reviewers praise Confine’s margherita for its perfectly blistered, airy crust and bright tomato sauce, creating a warm, rustic-neapolitan vibe that feels both authentic and comforting.
“This is a work of art. You shouldn't even eat it. Look at the lines — they're not the same on every slice, he does them one by one. The anchovy, garlic, olives — it's exceptional, it vanishes in the mouth. The consistency of this cream is spreadable, like a jam. If I think that back there someone sat down and made all those stripes one by one, in the same direction, for three different portions — at €10 each it's almost a gift.”
“But the marinara couldn't be missing. Best dish tried tonight.”
What creators say
9 creators have covered CONFINE - PIZZA E CANTINA. Most active: Qui si Taffia, Habemus Fame, Francesco Zini
Shorts 1
Videos 8
Confine presents a unique Margherita pizza that is fried then baked, using high-quality ingredients like buffalo mozzarella and aged Parmigiano Reggiano.
Dishes mentioned
- Pizza Margherita
I ate pizza at Confine recently and it was good.
Dishes mentioned
Pizza
The last time I went for pizza, I ate at Confine and it was good.
- Qui si TaffiaLoved
@stefanoguizzetti founder di @ciaccolab ci racconta i suoi Best of #milano Ep.72🔥 · @ 1:13
Confine is the best pizzeria in Milan, the guys there are great and the pizza is good by definition.
- Habemus FameLoved
Inserire a #milano #pizza #pizzanapoletana #food #foodblogger #foodie #pizzachef · @ 0:36
Confine Pizza e Cantina, Francesco Capece's project from La Locanda dei Feudi, brings his pizza to Milan paired with a vast wine selection — an unmissable address.
- Habemus FameLoved
Pizze e impasti differenti 🍕 #pizza #milano #pizzeria #crunchy #food #foodie #foodvlogger · @ 0:44
Confine by Francesco Capece offers memorable doughs, double-cooked pizzas, and a tasting menu that includes the padellino pizza.
Dishes mentioned
Pizza a Canotto
Confine by Francesco Capece always reaches higher levels. The 'canotto' pizza has a dough that is something memorable. They do double cooking: fried and baked in the oven, plus classic contemporary Neapolitan style. The dough is fabulous. They also have a 'padellino' pizza that you can try in the tasting menu. And don't miss the bao — fried and baked — among the appetizers.
Pizza al Padellino
The 'padellino' pizza at Confine can be sampled in the tasting menu.
Bao Fritto e al Forno
Don't miss the bao — fried and baked — among the appetizers at Confine.
Confine in Milan offers an innovative pizza experience, focusing on high-quality ingredients, refined techniques, and creative reinterpretations of traditional dishes.
Dishes mentioned
Salerno Milano
This is the appetizer that represents us the most. It's a potato foam with bone marrow and saffron, and the croquette is filled with osso buco cooked like a Sunday Campanian ragù. You can hear it crunching. The heart is the shredded osso buco, but cooked like a Neapolitan Sunday ragù, and the base is this warm potato foam with marrow and saffron. It's a classic to start with fried bites at a pizzeria, but here there's a gastronomic thought that goes a bit further.
- Pizza Margherita
Calzone ripieno con scarola
This is one of my absolute favorites. It's a calzone with escarole, a classic from the Salerno tradition. We use raw escarole that stews inside the calzone, seasoned with anchovy drippings, chili oil, Sorrento walnuts, Salina capers, Caiazzan black olives, Gragnano provola, and anchovies. The advice is to crush it and eat it with your hands. Look at this structure, it's like a nativity scene cave. And you haven't heard it crunch yet. The secret ingredient is the anchovy drippings. What drives me crazy about this pizza, besides the beautiful dough, are the sweet cherry tomatoes, the walnuts crunching under your teeth, the salty anchovies, perfection.
Pizza Friabile con Agnello e Friarielli
This is the friabile, we wanted this consistency. We love crunchy but we wanted a crunch that ends the moment you take the first bite. Inside we have sautéed friarielli, a pulled lamb made from the thigh, marinated in sweet pepper powder, a secret spice, Gragnano provola, and lots of love. The lamb thigh is marinated and then cooked sous vide for 18 hours at 62 degrees, so it's shredded. The dough has a higher fat percentage to get this friable texture. The secret ingredient that surprised me because I didn't expect it to go so well is cardamom in the lamb. The dough crunches under your teeth but stops when it meets the juicy lamb and friarielli. It's a flavor bomb.
Umaminara (Provocazione alla Marinara)
This is my favorite pizza both to look at and to eat. It's a padellino pizza, double-cooked, first steamed then in an electric oven. We work with a pre-cooked base so we only regenerate half of the padellino. The tomato is the same as on the Margherita but worked differently: we removed all the liquid, toasted it in the oven, then smoked it with beech wood. It has all the typical Marinara ingredients: basil, another form of tomato, anchovy paste, and red garlic cream from Nubia blanched in milk. The advice is to always eat it with your hands, so you feel all the stratification under your palate. When you take the first bite you say: 'What happened to this Marinara?' It's a pure avant-garde. The dough is very bread-like to support all the creams, like a pre-made scarpetta at the table.
- So Hungry ItalyLoved
This Is the World’s 4th Best Pizzeria in 2024 🇮🇹 | Inside Pizzeria Confine, Milan · @ 00:12
Confine is a Milanese pizzeria that blends high-end catering with traditional pizza making, offering a unique tasting menu experience with diverse doughs and premium ingredients.
Dishes mentioned
- Pizza Fritta
- Pizza with beef tartare and white truffles
- Pizza Margherita
- Pizza with Ancient tomato of Naples, Campana buffalo mozzarella, Parmigiano Reggiano
- Pizza with red onion puree, mozzarella, Mediterranean bluefin tuna belly, San Marzano tomato reduction, black olives, black pepper, basil
- Secondo LucaLoved
Ho portato Danilo Brunetti (32° al mondo) nella 4ª pizzeria del mondo - Confine · @ 0:02
Confine is an extraordinary pizzeria that elevates pizza to a fine-dining experience with incredible technique, service, and atmosphere — one of the best in the world.
Dishes mentioned
Non Chiamate la Polenta
This is a masterpiece. It's all vegetable but it tastes like a sweet steak with leek. The fried polenta base, the roasted leek, the beetroot cap, the fried leek chip — it's incredible. It's warm, granitic, and the flavour is out of this world. I'm going crazy for the perfection.
Miseria e Nobiltà
This is strange — my brain can't tell if it's an appetizer, a first course or a second course. Sometimes you taste the tuna with its burnt onion mayo and eggs, then you start salivating, you taste the cacio e pepe, the pasta, the fried — it's objectively incredible. The burnt onion mayo has an acidic kick that pushes.
Salerno Milano
It's good but I expected a wow. It's a bit cold — the other dishes were warmer. The potato foam with saffron and the croquette filled with osso buco are nice, but it's lukewarm. Maybe the spoon would have been a smarter solution.
Ceci
This is a flavour I could eat for breakfast, lunch, dinner and before going to sleep. It reminds me of Christmas in the South. Chickpeas, pasta, baccalà, and then the tuna bottarga arrives — you taste something fishy. The mantecato baccalà, the raw baccalà — it's out of this world.
Riso al Salto
This is monstrous. It smells like Sunday when you have leftover risotto and you make it at home al salto. It's crunchy, deep in flavour, this mix of shit they put on top — I'm a super fan. It's world-class. Creamy inside, crunchy outside. Look at that — it seems fried in 45 seconds. It's moist inside too, delicious.
