Everyone in Milan has tried that tall, fluffy slice at least once, with mozzarella so melting and dripping that it required an extra napkin.
There is a place in Milan that is not just a pizzeria, but a true urban ritual. It has no flashy sign nor does it need long introductions: you go in, order the classic, and leave satisfied.
It is an institution that has been churning out the exact same, inimitable piece of history uninterruptedly for over seventy years. We are talking about Spontini, the pizzeria al taglio that has redefined the concept of Milanese fast food.
The mystery of its origins: why is it called Spontini?
The story of this Milanese icon begins back in 1953 on a strategic corner at the beginning of Corso Buenos Aires. A golden age for the city, where simple flavors met the desire for novelty.
The hidden curiosity: contrary to what many people think, the Tuscan family that started the business was not named Spontini (their last name was Banti). The name was simply inherited from the street where they opened their first trattoria, later converted into a pizzeria al taglio: 4 Via Spontini.
A toponymic homage that became a brand name.
After 1977, the management passed to Giuliano Giarelli and Nello Urani, and then, since 1987, to Massimo Innocenti, who with entrepreneurial vision has transformed a historic eatery into a true brand that is loved globally, while maintaining the heart and soul of the original.
The secret of the slice: 400 degrees and the perfect ingredient
What makes Spontini’s pizza instantly recognizable is its texture: tall, incredibly soft on the inside and with a slightly crispy, almost caramelized base, thanks to a clever use of oil in the pan.
But the real magic is in the cooking and seasoning:
- Thewood-fired oven: the pizza is baked in a wood-fired oven that reaches the incredible temperature of 400°. It is this extremely intense heat that gives it that unparalleled fluffiness in record time, always guaranteeing the freshest product.
- Mozzarella in rivers: The detail that drives customers crazy is the generous quantity and quality of the mozzarella. Well-dried and cut into even slices, it melts during cooking, creating the river of stringy, dripping cheese that has become its visual signature.
From Milan to Tokyo: the “Red” Empire conquering the world in 2025
If you thought this slice was exclusive to the Milanese, prepare to be surprised. In 2025, Spontini is no longer just the corner pizzeria on Corso Buenos Aires, but a true ambassador of global Made in Milan.
What was once a small, family-run store has become a giant with more than 30 locations scattered in the most strategic spots on the planet:
- The tall, fluffy slice has literally bewitched the East: today you can find the bright red sign in the coolest neighborhoods of Tokyo, Yokohama, and Fukuoka in Japan, but it is in South Korea (with as many as 6 locations, including the vibrant one in Seoul) that a veritable “Spontini-mania” has broken out.
- The 1953 recipe has also reached the Middle East intact. Between the skyscrapers of Doha (Qatar) and the modernity of Riyadh (Saudi Arabia), residents are lining up for that same stringy mozzarella you used to eat at 4 Spontini Street.
It doesn’t matter if you’re in the shadow of the Madonnina or under the neon lights of Shibuya: the promise is that that flavor, cooked at 400 degrees, remains identical in every corner of the globe.
The challenge at home: Spontini’s pizza recipe
If the idea of heading to one of Spontini’s 30 pizzerias between Italy and abroad is not possible right away, you can try your hand at the recipe, which, despite its simplicity, hides the artistry of the 1950s.
One tip: Spontini’s dough is famous for being very moist, which contributes to its incredible softness.
Recipe inspired by the historic slice
- Doses: 1.8 kg of 00 flour, 1.2 liters of warm water and 25 grams of brewer’s yeast.
- Key rest: after forming a dough of medium consistency, the first rise is only 20 minutes.
- The second rise: once rolled out in the 50-cm round baking pan (well greased), the dough rests for another 30 minutes.
The final touch? The topping is not limited to tomato and mozzarella. Tradition calls for the addition of anchovies and, most importantly, the action of poking holes in the pizza after adding the mozzarella to prevent it from swelling too much. Once in the home oven at 250°, it only takes 15 minutes for the tomato, and only 3 minutes after adding the mozzarella, to enjoy a slice that tastes likeMilanese history .
Where you can eat Spontini pizza in Milan.
- Via Gaspare Spontini, 4 (Corso Buenos Aires area): the historic location.
- Via Santa Radegonda, 11 (near the Duomo and Galleria Vittorio Emanuele II).
- Piazza 5 Giornate, 6.
- Viale Papiniano, 43.
- Via Cenisio, 37 (corner of Diocletian Square).
- Via Marghera, 3.
- Piazzale Ferdinando Martini, 10.
- Piazza Duca d’Aosta, 8 (inside the Central Station).
- Via Arona, 15.
- Viale Umbria, 16 (Piazza Lodi).