AI illustration — not a photo of Pizzeria Spontini (historic shop)🍕 Panzerotti, Trancio & Rosticceria · Milan
Pizzeria Spontini (historic shop)
Where Milan's thick 'trancio' pizza began
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The story
In 1953 the Tuscan Banti family turned their 'Cibi Cotti' cookshop at the corner of Corso Buenos Aires into a pizza-by-the-slice shop, and Milan's 'pizza al trancio' was born. The recipe has stayed the same: a tall, soft slice with tomato, lots of stretchy mozzarella, oregano and a few anchovies, its base crisped in oil in the pan. Spontini is now a global brand; there's also a central shop on Via Santa Radegonda 11.
🍽️ What to order
- Trancio Margherita
- Trancio 'abbondante' (big slice)
- Trancio with anchovies, the 1953 classic
💡 Insider tips
- Ask for 'abbondante' if you're hungry
- Combine it with shopping on Corso Buenos Aires
Nearby bites
🧀 Gastronomie, Bread & Markets
Mercato Centrale Milano
A food hall of artisan stalls inside the central station
🧀 Gastronomie, Bread & Markets since 1957
Il Salumaio di Montenapoleone
A historic gastronomia in a Renaissance-style palazzo
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