Cocciuto made its remarkable entrance last autumn 2018 in Via Bergognone, with the ambition to continue to raise the bar in Milan.
Michela Reginato and Paolo Piacentini (former founder of Marghe) wanted to perfectly combine excellent Neapolitan pizzas (but not only) with an urban chic context. Stubborn in name and in design: obstinate in wanting to attract customers with velvet armchairs, stone walls, minimal design lighting and keeping them coming back thanks to the extraordinary kitchen.
Before ordering, two things must be done: first, forget the diet (at least for one evening), second, enjoy the moment without repentance. Starting with an appetizer of mixed cold cuts and fried dumplings is what it takes to understand that Cocciuto is not messing around, and then continue with the pizzas, which are completely authentic. The pizzas are delicious, by Antonio Caputo (also ex Marghe), from the simplest ones with buffalo mozzarella from Campania, tomato and basil to the special ones with seasonal ingredients – mark the white summer, with 36-month raw ham and figs.
Appealing design and inviting flavors are just as much a must as the authenticity and excellence of the fresh ingredients chosen thanks to the Slow Food presidia and a slow rising direct dough that lasts at least 30 hours to guarantee the pasta softness and fragrance but above all lightness and digestibility.
Wines and desserts obviously are no different. The decomposed cheesecake is further confirmation that Cocciuto isn’t afraid to think outside the box, to give a different touch to each location and dish.
Future projects? Corridor rumors say that Corso Sempione will soon become a more “stubborn” place as regards to taste and beauty….