Along a rather main street in southeastern Milan, tucked amongst trees, bikes, and liquor stores, lies the rather upscale 'A Storia. A pizzeria at heart but with a sufficient enough price tag to offer Italian-inspired dishes for the entire budget, the white tablecloths make you wonder whether or not the atmosphere actually detracts from the flavor.
Certainly this is just one review of one pizzeria in a city of probably tens of thousands, but in general Milan's pizza is some of the best I've had in Italy. Not that you can't find a restaurant which at least a handful of people consider the best in the world in nearly every town in Italy, but Milan's consistency was commendable.
'A Storia was no exception.
Look at that beauty.
It continues to blow my mind that the tomato did not arrive in Italy until 1548 during the Columbian Expedition. Before that fool of a navigator washed ashore on North America, I frankly can't imagine what Italians ate all day.
But lucky he did, because Italy's climate is perfect for growing fresh, delicious tomatoes. And the 'A Storia sauce took full advantage. It was not very acidic, and lacked very little addition (i.e. salt, for better or for worse), but it tasted like fresh, stewed tomatoes -- including bits of cherry tomatoes inside. The only real drawback was the lack of sauce. When you're served near fresh-off-the-vine tomatoes, you want as much as possible.
The cheese was delicious, but in true Italian form, wasted no time to become cheese soup in the middle of the pie. Some enjoy their pizza soup, but I prefer when my toppings at least adhere partially to their crust. It did, however, have good coverage, unlike the traditional sparse splotches of mozzarella you typically see.
As with most delicious things, there could have been more of it. Especially given its coverage in fresh olive oil, and ever-so-slight-saltiness.
In Italy, pizza does not come cut. That's your job.
The crust was very chewy on the edges, and had a fabulous texture between chew and fluff. The crust in the center, however, and ended up with the consistency of wet dough that folded over onto itself and lost all of its (very few) toppings.
But it did deliver one more bonus: no burnt flavor! A bit more thickness and stability, and we'd have a winning crust.
Overall, 'A Storia delivers a pie that is overall very good, and comparable with what you can find in the rest of Milan. The sauce was excellent, as was the cheese, as was the crust. Which is why tripling the amount of all three (tactfully, of course) could have done wonders.