From 13 to 19 July, Milan confirms itself as one of the European capitals of pizza with the third edition of Pizza Week Milano Edition, the event signed by 50 Top Pizza that celebrates the best of artisanal pizza through a week of tastings, four-handed dinners, show cooking, exclusive menus and collaborations between some of the most interesting protagonists of the Italian gastronomic scene.
The 2026 edition involves 62 pizzerias belonging to 31 brands, a number that testifies to the constant growth of the Milanese scene and the city’s ability to enhance all interpretations of pizza: from the Neapolitan tradition to the contemporary, passing by the Roman pizza, the one for tasting and the new gastronomic formats.
According to the curators of 50 Top Pizza – Barbara Guerra, Luciano Pignataro and Albert Sapere – Milan today represents one of the liveliest laboratories in the sector thanks to the variety of the offer and the continuous research on doughs, raw materials and combinations.
The protagonist pizzerias
The brands selected by the 50 Top Pizza Italia 2026 guide will represent the excellence of artisanal pizza:
- Casa Biga
- Ciro Cascella 3.0
- Confine
- Corner 58 by Roberto Conti
- Crosta
- Da Lioniello
- Denis
- Dry Milano
- Futura
- Garage Pizza & Co
- Giolina
- Glory POP
- Mani in pasta
- Marghe
- Modus
- Quartieri Spagnoli
- Sasà Martucci
- Sleppa
- Starita
- Sublime
- Ultra Milano
- Vurria Milano.
Alongside the independent pizzerias, some of the main national brands present in town will also be protagonists, including Pizzium, Crocca, Rossopomodoro and Eataly Milano Smeraldo, which will offer special events, tastings and exclusive collaborations.
Glory POP opens the week with Simone De Gregorio
Among the most anticipated events is that of Glory POP, which on July 13 will host Simone De Gregorio, pizza maker of La Bolla di Caserta. The tasting menu includes entrées, two appetizers, four interpretations of pizza, pre-dessert and dessert, with a pairing path designed together with a selection of wines.
Useful info
Glory POP
Via Fratelli Bronzetti 9, Milano
Reservations: glorypop.it
Pizzium and Crocca between tradition and mixology
On July 15th, at the headquarters in Via Procaccini, Pizzium will present a pizza made together with Acetaia Giusti, where Balsamic Vinegar of Modena meets traditional Lombard ingredients.
The next day it will be Crocca’s turn, in the restaurant in via Galvano Fiamma, with “Armonia Amara”, pizza from the new menu prepared with rocket cream, Agerola fiordilatte, juniper speck, walnuts, licorice powder, Apulian IGP EVO oil and basil, proposed in combination with a cocktail specifically created for the event.
Useful info
Pizzium Procaccini Via Giulio Cesare Procaccini 30, Milan
Crocca Fiamma Via Galvano Fiamma 4, Milan
Dry Milano takes pizza to the luxury hotels
Among the protagonists of the Pizza Week Milano Edition there is also Dry Milano, which transforms the event into a real city gastronomic tour.
From 14 to 18 July, pizza chef Lorenzo Sirabella will take the restaurant’s signatures to some of the most prestigious Milanese hotels: The Westin Palace, Park Hyatt Milan, Aethos Milan, Excelsior Hotel Gallia and Four Seasons Hotel Milan. Guests will be able to taste a trio of leavened products consisting of fried montanara, focaccia with veal with tuna sauce dressing and Roman margherita.
On July 16, Vincenzo Capuano in the Porta Romana restaurant offers a masterclass by invitation dedicated to gluten-free pizza, in collaboration with Mulino Caputo and with the participation of food bloggers and creators from the gluten-free world.
Pizza and Champagne at Eataly Milano
Also Eataly Milano Smeraldo participates to the event with “Degusta Pizza e Champagne!”(Pizza tasting with Champagne), scheduled for July 16.
The evening includes a journey consisting of six pizzas prepared with excellent ingredients, accompanied by two glasses of Piper-Heidsieck Champagne and an Eataly entrée. The event is part of the summer campaign “La vita lenta dell’estate” (The slow life of summer), which enhances the outdoor area, the Food & Pizza Theatre and the daily production of fresh mozzarella by Caseificio Fiordilatte Milano.
Useful info
Eataly Milano SmeraldoPiazza XXV Aprile 10, Milano
Confine: from breakfast to lunch with guests from high hospitality
Pizza Week also looks beyond the traditional evening appointment. On 18 July, Confine will host a special day involving professionals from Mandarin Oriental Milano, Portrait Milano, Stadera and Ciacco Lab. The restaurant will offer a menu à la carte from breakfast to lunch, with dedicated shifts and limited seats, offering an experience that combines pizza, high hospitality and contemporary pastries.
Useful info
Confine Piazza Cardinal Massaia, 20123 Milano MI
Ciro Cascella 3.0 dedicates three days to the tasting
From 13 to 15 July, Ciro Cascella 3.0 offers a special tasting menu at the price of 25 euros, consisting of an appetizer, three tastings of pizza, exclusive dessert, homemade limoncello and a selection of wines. An opportunity to learn about the work of the pizza maker from Campania through a path designed to tell technique, seasonality and tradition.
Useful info
Ciro Cascella 3.0 Via Morosini, 5, Milan
Rossopomodoro celebrates fried pizza
Rossopomodoro also participates in the Pizza Week Milano Edition with a special appointment scheduled for July 16 in the restaurant in via Molino delle Armi. The night, entitled “The female is fried”, will feature Teresa Iorio, two-time world champion of pizza makers, who will lead a showcooking dedicated to Neapolitan fried pizza, reinterpreted for the occasion.
The event is part of a particularly intense summer for the brand, which is also present at the Pizza Village as a sponsor of the hospitality area in the stages of Naples, Rome and Milan.
Useful info
Rossopomodoro Via Molino delle Armi, 47, Milan
Milan even more the capital of contemporary pizza
From Neapolitan to Roman pizza, from contemporary doughs to gourmet tastings, passing by wine and cocktail pairings, the Pizza Week Milano Edition 2026 confirms Milan as one of the main laboratories of Italian pizza.
The result is a week that tells the story of a city where Neapolitan tradition, Roman style, high hospitality, research on dough and gastronomic contaminations coexist without hierarchies, offering enthusiasts a journey through all the souls of contemporary pizza.