Crosta

Crosta, in Porta Venezia, began with a fixation on bread and now works as a bakery during the day and a pizzeria once evening comes. Sourdough loaves carry the daytime trade, and later the same craft goes into pizzas given a long rise. What matters most is the dough, charred in spots and rich in taste. The room is small, and nearby residents fill it in the evening.

People who live in Milan have a tip for Crosta, and it is in the Locally app.