A dough inspired by the traditional Neapolitan recipe, fine ingredients along with high-quality raw materials are the guiding principles of the gourmet proposal that expands the already rich culinary offer of the Aethos Milan in Piazza XXIV Maggio.
Aethos Milan, part of the international Aethos Club and hotel community of the same name, is relaunching Aethos Pizza & Bar, the completely renovated “pizza corner” where diners can live and share taste experiences dedicated to pizza – the Italian dish par excellence – choosing from a rich proposal curated by Umberto Iervolino, the location’s pizzaiolo.
The Refined Ambiance of Aethos Milan: From Dining to Drinks
The new space enriches the gourmet offer of the hotel, which also includes the Doping Bar – the cocktail bar where a refined selection of classic cocktails with homemade spirits can be enjoyed in a sophisticated setting – and the latest ZAÏA, a restaurant with an international soul featuring cuisine characterized by the typical flavors of the countries bordering the Mediterranean Sea.
The Art of the Pizza in Milan
At Aethos Pizza & Bar, the world’s best-known and best-loved Italian dish is available in three versions: the small round, designed to be enjoyed at the counter, the classic round, and the pizza al tagliere, which is the perfect choice to be shared on evenings marked by conviviality and fun. The pizzas are made with a true sense of craftsmanship and are baked in a wood-fired oven.
Pizzas on the menu named after the 32 electic suites at Aethos Milan include: the Wicket, topped with burrata, San Daniele prosciutto crudo and confit cherry tomatoes; the Face Off, with tuna, yellow tomato, D.O.P. buffalo mozzarella, caramelized Tropea onion and purple potato cream; and the Inning, with D.O.P. buffalo mozzarella, D.O.P. wild boar mortadella and grilled eggplant. Diners can also choose from loads of other fresh toppings like artichokes, Taggiasca olives, Riccotta Cornicione, and guanciale. The pizzas on the menu can also be sampled at the Doping Bar.
Welcoming guests to the pizzeria counter is Umberto Iervolino, from Naples, born in 1993. At Aethos Pizza & Bar Umberto brings the experience gained between Naples and Milan, offering a reinterpretation of the traditional Neapolitan pizza: whole wheat flour is kneaded with biga and left to rise from 90 to 120 hours.
In combination with the pizzas, it is possible to choose from a wide range of beers and soft drinks.
The design of Aethos Pizza & Bar, like that of ZAÏA and the spaces of the new Aethos Club – a meeting place for a global community -was created by the interior designers of Spanish Astet Studio, with warm colors and a modern atmosphere.