Most-loved dishes
AI summary of what 2 dish mentions say about the food
Giolina’s Giannina pizza earns rapturous praise for its perfectly blistered crust and fresh toppings, creating a warm, effortlessly joyful vibe that feels like a neighborhood secret.
“This pizza is incredible. It has a creamy mushroom base, guanciale, and shiitake mushrooms that give it an earthy, slightly smoky flavour from the charred parts. The lardo adds fat that works perfectly with the mushrooms — there's real study behind this combination. The crust is crunchy but soft, and the whole thing is so precise that after I took a bite, the slice stayed intact. I could move it and it didn't fall apart — try that with a Sorbillo pizza. It costs €20, but I'd pay it gladly because this is restaurant-level work: precision, research, care for ingredients. I can't think of anything to improve it — maybe some toasted salted almonds for extra crunch, but that's just my brain exploding.”
What creators say
2 creators have covered Giolina. Most active: Habemus Fame, Secondo Luca
- Habemus FameLoved
Inserire a #milano #pizza #pizzanapoletana #food #foodblogger #foodie #pizzachef · @ 0:47
Giolina, where the excellent Danilo Brunetti continues to grow and improve his dough, turning out true jewels with great work on maturation, hydration, and baking.
- Secondo LucaLoved
Ho mandato un complice a Giolina Milano (poi sono entrato io) Margherita asporto vs al tavolo · @ 0:00
Giolina is a top-tier pizzeria in Milan that serves contemporary pizza with incredible precision and quality, though it's expensive and the takeaway wait was too long.
Dishes mentioned
- Pizza Margherita
Giannina
This pizza is incredible. It has a creamy mushroom base, guanciale, and shiitake mushrooms that give it an earthy, slightly smoky flavour from the charred parts. The lardo adds fat that works perfectly with the mushrooms — there's real study behind this combination. The crust is crunchy but soft, and the whole thing is so precise that after I took a bite, the slice stayed intact. I could move it and it didn't fall apart — try that with a Sorbillo pizza. It costs €20, but I'd pay it gladly because this is restaurant-level work: precision, research, care for ingredients. I can't think of anything to improve it — maybe some toasted salted almonds for extra crunch, but that's just my brain exploding.
