Spizzico Duomo

Milanese branch of the Neapolitan teaches of the same name. The environment of Fresco & Cimmino is an extravagant mix between the dryness of the architectural structure and the extreme baroqueism of the furnishings. There is a excellent Neapolitan pizza. And there is a series of dishes from Campania: scialatielli with scampi, spaghetti with lupini (clams), swordfish linguine with cherry tomatoes and black olives, linguine with sea urchins, fried shrimp and squid, meatballs with meat sauce, grilled fish, salads. Pros: On the menu, prices to suit all budgets. Valerio M. Visintin vivimilano.corriere.it

Gino Sorbillo belongs to one of the oldest pizza chef families in Naples. His grandparents, Luigi Sorbillo and Carolina Esposito, founded the first pizzeria in 1935 on via dei Tribunali, defined by many as the "Via della Pizza Napoletana" in the ancient center of the city. The Sorbillo couple gave birth to 21 children, who later became all pizza chefs. Gino's dad, Salvatore, is the nineteenth of twenty-one children. Gino grows in the family pizzeria and soon learns the secrets of the real Neapolitan pizza that he loves to specify "that of the poor alleys of the city", that is, bigger, generous and accessible to all. Soon Gino manifests his style and his imprint; the family trade combined with his strong and natural artistic vein allow him to communicate through his creations. The centenary tradition is thus proposed in a contemporary key contributing to one of the greatest changes that have occurred in the world of pizza in recent decades.