Italian
Pizza
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Review
Located in Milan’s historic Cinque Vie district, Confine is part of a new generation of pizzerias taking pizza well beyond the classics. Francesco Capece works with different techniques and styles, from pizzas that are fried and then finished in the oven to padellini and more creative combinations, such as Antico Pomodoro di Napoli, mozzarella di Bufala and 36-month Parmigiano Reggiano.
The wine list is unusually extensive for a pizzeria, with more than 500 labels and a particular focus on whites from Campania. Kombucha, cider and other alcohol-free pairings are also available. The pizza tasting menu is a good way to explore it.
Closed Monday