SAINT GENNARO
The San Gennaro pizza with broccoli and sausage is a typical Neapolitan pizza.
Broccoli are a winter vegetable used in typical food preparations of Neapolitan cuisine, they are also called turnip tops or broccoli.
Sausage and broccoli is a must, in short, you can't do without it as soon as the weather turns cold. The vegetables of the poor, the turnip greens to be cooked without putting them in boiling water and to be seasoned with chilli have found a valid ally in the sausage. And even more in the pizza that wraps them in a delightful embrace.
SPECIAL FEATURES
In this dish the flavor of the sausage is enhanced thanks to a characteristic vegetable of the Campania area: the broccoli, more commonly known as turnip tops.
The marriage between these two ingredients stems from an idea of a street vendor, who, not knowing which vegetables to combine with roasted sausages, decided to combine green leafy turnip greens, thus creating a sensational combination of flavors and smells.
The result was excellent, so much so that a “chemical” bond is created between sausage and broccoli, which is rare to say the least. There is no sausage without broccoli.
In Naples, the friarielli are a sort of institution and the pizza with sausage and broccoli is an inevitable proposal on the menus of Neapolitan pizzerias.
It is a white pizza whose recipe involves the use of smoked Agerola mozzarella, whose interesting element is the aroma and the contrast between the smoking and the milk contained in the provolone itself.
The Neapolitan broccoli are prepared fried in olive oil with garlic, salt and a little hot red pepper.
The knife-tip sausage, on the other hand, is a sausage with a long tradition, made up of pieces of pork and flavored with aromatic spices such as sweet fennel. It is one of the best known sausages in Puglia, it has a different shape than the classic normal sausage.
Why is it called a knife point?
In its processing, the meat is not minced but cut by hand, with the help of a very sharp knife.
Extra virgin olive oil
Extra virgin olive oil is obtained exclusively through mechanical procedures, which allow to maintain all the properties of the olive fruit.
Basil
Originally from India, basil is typically used in Italian and Asian cuisines due to the marked scent of its leaves, which depending on the variety can be more or less sweet or pungent.
Heart of smoked Agerola provola
The smoked Provola of Agerola is a soft cheese typical of Campania that finds its use both in the pizza garnish, and to garnish creamy first courses, to complete fillings for baked pasta.
Coarse-grained sausage
Coarse-grained sausage obtained by cutting pork parts such as shoulder, bacon, thigh and lard into small cubes. Parts that are never chopped because the heat given off by the machine would spoil the dough and therefore the flavor.
Neapolitan broccoli
Friarielli, also called broccoli in Rome, turnip broccoli in Calabria, turnip greens in Puglia, rapini in Tuscany or pulezze in Aretino and Valdichiana, are the newly developed inflorescences of turnip tops.
About
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Superb Partonopean interpretation of pizza! Characteristic, tasty and melt-in-your-mouth dough, as well as great care of the raw materials! Congratulations also to the kindness and professionalism of the owners and staff.
I've tried several Neapolitan pizzas in Milan but the taste of this buffalo mozzarella beats them all! New and welcoming place, friendly and helpful staff. Well done!
Well-kept environment, excellent service and the Pizzas what wonders.
After reading the reviews and hearing the opinions of my friends, I decided to try this place that many told me about. I was already thinking of finding a welcoming and pleasant environment but, above all, a place where you could eat a good and real Neapolitan Pizza in Milan; well expectations definitely exceeded! Friendly staff, well-kept restaurant, excellent pizza! Highly recommended!
Fantastic pizza among the best in Milan. Try the San Gennaro. Friendly helpful staff and new and clean place. To come, super.
Spectacular pizzeria, a real find! Delicious pizza, high quality ingredients and perfect dough. A real Neapolitan pizza, I absolutely recommend trying all the pizzas !! Prices in the norm. Very nice staff. We will definitely be going back.
Typical Neapolitan pizza, superlative taste and ingredients. We also tasted some really good typical Neapolitan appetizers! Marco and Sara two kind people and always with a smile, absolutely to try!
Very good pizza indeed I would say excellent sweet pastiera ... not to be missed .. limoncello offered, the rest of the menu looks very good we will be back to try it.
For all lovers of true Neapolitan pizza made by Marco, an authentic Neapolitan pizza maker, who, like an artist, doses all the ingredients and cooking times with wisdom and with love for tradition. A delight for the palate and the soul. Absolutely not to be missed.
Tasty Neapolitan pizza, Marco is a true professional and a welcoming and clean host, the most famous Margherita is digestible and tasty.
A pizza that really deserves it! Excellent dough and perfect combination of ingredients. Fried appetizers are delightful! Perhaps the only flaw is the slightly small and spartan restaurant, which however gives you the opportunity to observe the pizza chef at work!
Came here with 3 other friends. Had 5 pizzas and one eggplant parmigiana. There was not one piece of food left on our table. Staff was extremely friendly, fast service, and great mood inside. We felt welcomed despite not speaking any Italian, and had a great time. 5/5 highly recommend