Craving a slice of authentic Milanese pizza? Welcome to Cascina Crosta.
Cascina Crosta opened in autumn 2018. It stands in the heart of Porta Venezia. Milan needed a place for bread and pizza. Cascina Crosta fills this need with international flair. You can eat here any time. Enjoy breakfast through dinner. Fresh bread and pizza are always available.
Entering Cascina Crosta means enjoying carefully chosen ingredients. The ancient charm of sourdough and stone-ground grains is all around. Taste products created with care. Discover new and contemporary pairings.
Cascina Crosta is bright and welcoming. It feels like home. Stop by to work or enjoy a rich breakfast. It is perfect for lunch with colleagues or an aperitivo with friends. Enjoy dinner with excellent wines and craft beers. Two ovens with kitchens await you at Cascina Crosta. They are ready any time.
Cascina Crosta prides itself on its philosophy. They choose ingredients carefully. They consider seasonality and sustainable production. The restaurant selects producers who respect tradition. They value producers who care about raw materials and dare to innovate. Cascina Crosta cares about the environment. They reduce plastic use every day. They fight food waste by supporting Too Good To Go. Cascina Crosta hosts events that align with their values. They collaborate with other businesses, offering catering services.
Giovanni Mineo is a key figure at Cascina Crosta. He fell for ancient grains and sourdough after university. He met Davide Longoni and dedicated himself to bread. Giovanni produces over a ton of bread daily. It is made with traditional methods and sourdough. He manages the Pane e Libertà project. He returned to Davide Longoni. Giuseppe Zen entrusted him with the Panificio Italiano line. Giovanni is part of PAU. It is the Urban Agricultural Bakers movement. Since 2018, he has been the baking soul of Cascina Crosta. In June 2019, he won the Pane dell’anno award.
Simone Lombardi is the pizza maker at Cascina Crosta. He discovered his love for pizza early in his life. He gained experience at Tigli with Simone Padoan. Simone studied at the Università della Pizza. He worked with chefs like Alfio Ghezzi and Bruno Cingolani. He explored his Mexican roots. In Mexico City, he opened La cantinetta del Becco. Two years later, he returned to Milan. Since 2018, he has led the pizza oven at Cascina Crosta.
Cascina Crosta is located on Via Belotti 13. They are open every day from 8:00 to 22:00. You can enjoy breakfast, pastries, bread and pizza all day. Cascina Crosta also offers snacks, aperitifs, small kitchen dishes and round pizzas.
Need pizza delivered? Crosta Lab is on Via Melzo 5. It is open from 18:30 to 23:00. They offer delivery and takeaway for their round pizzas.
Cascina Crosta’s dedication has earned them recognition. They are the only ones in Italy to win awards for both bread and pizza. In September 2019, Simone won Tre Spicchi Gambero Rosso for tasting pizza. Cascina Crosta isn’t just a place to eat. It’s a place where passion meets tradition.