In the Milanese panorama, Lievità brings a new way of understanding, preparing and tasting pizza. All in full respect of the ancient Neapolitan tradition; tastier but at the same time surprisingly nutritious and digestible, thanks to the use in purity of semi-wholemeal and wholemeal stone-ground flours, and to the long maturation of the dough. Lievità focuses on the quality of raw materials and pays close attention to the seasonality of the ingredients in all three of its restaurants in Milan; the first opened in April 2015, the second in October 2016 and the third in July 2017.
Lievità boasts two segments of Gambero Rosso. Lievità uses only semi-wholemeal type 1 flour and wholemeal flour, both of 100% Italian soft wheat selected and stone ground. These contain all the parts of the grain and maintain all the nutritional properties of the wheat, as well as having a more intense flavor and aroma due to the oils present in the germ. The basic dough of Lievità is made daily with reduced use of salt in order to enhance the mineral salts already present in the flour; Before becoming pizza it is matured between 24 and 48 hours. All this translates into faster digestion and a feeling of lightness never experienced.
Participant in the 4th edition of 2018 of the transmission 4Ristoranti by Alessandro Borghese in the tenth episode.
Best gourmet pizzeria in Milan: Lievità, Gourmet Biscuit Pizza, Garage Pizza & Co., Assaje Pizza. Wins Lievità.
Program conducted with the usual sympathy by chef Alessandro Borghese, ready to accompany us, with his long experience in the field of catering, in a hunt for the culinary treasures of the peninsula that intrigues Italian viewers more and more.
Lievità Restaurant
Address: Via Carlo Ravizza, 11, 20149
Phone: 02 4070 1454
Site:
https://www.pizzeria-lievita.com/Location inserted by
Culturalword Abco