Anthony Rahayel

"A huge, 60 centimeter pizza is cooked with olive oil then cut in a big machine. A slice can feed two persons. A very thick pizza covered with a homemade tomato sauce, a layer of cheese and ham. Thick, very thick, fluffy with a lightly crispy bottom, the olive oil explodes with flavor, the cheese is great, it's a delicious mix."

Food Service

"The Spontini pizza is sliced, prepared in the unmistakable iron pans and cooked in a wood oven. Since 1953. it has been a simple, soft and tasty product: a margherita that has remained unchanged for decades, made with Italian ingredients from mainly local suppliers."

TraveLibro

"Opened in 1953, Pizzeria Spontini is one of the few places in Milan that makes pizza the traditional way, a pleasant contrast to the otherwise starkly modern Milan. A famous pizza restaurant in Italy, it was the first one to sell pizza by slice. The best part about the place is, it’s no-fuss joint, as they only sell one kind of pizza—thin crust, with tomato, onion, mozzarella, and anchovy. Must-try: Pizza Al Trancio."

Roberta Schira

"Because this warm, melt-in-your mouth pizza slice, truly the real deal in terms of the simplicity and quality of its ingredients, is the quintessence of Italian food: boasting Sicilian origins, its inventors belong to a family of Tuscan restaurateurs, and the end product contains all the dynamism of Milan."

Where Milan

"Indeed, at Spontini customers can only choose their pizza slice in two sizes – regular or large – and only featuring plain tomato and mozzarella topping plus a tiny anchovy to add the unmistakable Spontini-style flavour (normally pizza menus offer 30 to 50 different topping options). Here, this well-established formula enables all appetites to leave with a full belly and a smile on the face with less than 10 euros per person, drinks and coffee included."

L'eco di Bergamo

"For those who do not know, at the Pizzeria Spontini the absolute protagonist is the slice of tomato pizza, mozzarella and anchovies, a trademark: yet its ingredients are not a secret. Water, soft ground wheat flour 00, tomato pulp from Emilia, mozzarella from cow's milk, anchovies and oregano, salt and pepper. And in the pan a thread of soy oil on which the pizza sizzles."

Silvia Tavella

"Spontini in Milan: the best pizza by the slice in the city."

Artplace

"A true institution of taste that has distinguished the history of sliced pizza in Milan since the 1950s. Going to Spontini means knowing how to be content with a single version of pizza, but with an inimitable flavor and an intoxicating scent."

Italia a Tavola

"It's a triangle. Soft and crunchy. Tender and streamlined. It is the slice of pizza signed by Spontini, from 1953. synonymous with steaming fragrance on a slice."

Laura Savini

"For the Milanese, Spontini is synonymous with slice pizza. A formula that has never changed over time, winning so much that it was multiplied in the chain of Spontini pizzerias opened in various areas of Milan."