There's no doubt that Era Pizza in Monza offers some of the best contemporary pizzas in Italy. We had already noticed this a couple of years ago, during a visit, and at the time we said "highest quality, with delicious toppings and even better dough, both in the classic and special versions, called Nuvola (thick, soft and crispy.
Ivan Gorlani. Born in Brescia in 1983, his curriculum includes some important experience as chef and pastry chef, and baking savoury and sweet products. His most significant experiences include those with chef Stefano Fagioli at trattoria Via Vai in Crema and with Nerio Beghi at Sirani in Bagnolo Mella (Brescia). In 2010 he opened Mille in Verolanuova with his business partner Gabriele Pè. Gambero Rosso awarded the place with two cones for their gelatos. Here Ivan makes use of his expertise in pastry making and Gabriele of his ten-year experience in ice cream making. In 2017 they launched Era Pizza. For 4 years now they've been running a biodynamic farming project in Soncino, where they grow all that's necessary for the business and recover ancient types of vegetables and root vegetables
Era Margherita, one of the six Pizze Gourmet from Era Pizza (they also make 12 Pizze Pop): fiaschetto organic tomatoes Torre Guaceto, Paglione dried tomatoes, fresh tomatoes, buffalo milk mozzarella from Campania PDO, basil oil
Perfect with raw seafood, like pizza with purple Mediterranean prawns, sprouts, burratina Vaghi, mayonnaise made with Champagne-Ardenne vinegar, crispy bread with black garlic, dried leaves) and the other, purple because aromatised with mulberries, a typical product of Brianza and thus the base for the pizza
Monzese (with cod in white corn tempura, fior di latte, onion from Tropea, date tomatoes, crispy French beans)".
Siciliana (photo Tanio Liotta)
And we had also rightly praised the "simple"
Era Margherita, with organic fiaschetto tomatoes from Torre Guaceto, organic dry calemone tomatoes, tomatoes confit, mozzarella di bufala campana Dop, basil oil and basil. The tasting was "Simply perfect".
Two recent tastings confirmed the previous excellent impression we had. One has little to do with pizza, but confirms how excellent
Ivan Gorlani is, a great chef-piazzaiolo-pastry-chef of whom people talk too little: it was a panettone under the
Dina brand, signed by
Gorlani with another talent, namely
Alberto Gipponi, also from Brescia.
Some more Pizze Gourmet: Burrata & crudo with Parma ham matured 24 months and burrata from Marco Vaghi...
Then the pizzas, from
Era Pizza but in a home-version: since June 2020 the restaurant is only open for take away and delivery (locally, with Deliveroo) and we took this opportunity to enjoy an extraordinary dinner. One (in fact three) of the best pizzas tasted in a while, which we finished in the oven at home...
... and Hamburg-era: crispy dough topped with burger from Cazzamali, buffalo milk mozzarella, homemade mayonnaise, cherry tomatoes, baby spinach, potato chips, onion from Tropea
Some of the Pizze Pop. Come una norma (date tomatoes, mozzarella, aubergines, sheep's milk ricotta, extra virgin olive oil from Coratina olives, basil)
Friggitelli (mozzarella, friggitelli, ricotta salata, carbon oil)
And Peperoni e salsiccia (tomato "Virtuna", mozzarella, peppers, luganega sausage)
Eramisù which you complete at home
