Pizza? Con lo Champagne

La pizza non è un semplice alimento, ma un simbolo di felicità e convivialità. La forma, i colori e gli ingredienti sono un toccasana per la mente. Così Milano ha voluto celebrarla dedicandole una settimana di eventi. Eataly ha coinvolto i suoi maestri pizzaioli per preparare una cena speciale. Sei pizze che sanno d’estate: la Scarpariello: polpa di pomodoro 100% italiano, Parmigiano Reggiano DOP e Pecorino Romano DOP in cottura, basilico; la Tonno e cipolla: mozzarella fiordilatte, cipolle in diverse consistenze, filetti di tonno sott’olio, erba cipollina; la Nerano: crema di zucchine, fiocchi di burro, Provolone del Monaco DOP, zucchine fritte, menta e basilico; la Caprese: polpa di pomodoro 100% italiano, pomodorini gialli e rossi marinati, Mozzarella di Bufala Campana DOP, misticanza, olio e basilico; la 4 Formaggi: mozzarella fiordilatte, Gorgonzola DOP piccante, Bra Tenero DOP e scamorza affumicata e la Diavola: polpa di pomodoro 100% italiano, mozzarella fiordilatte e salame piccante.

Per rendere la serata ancora più saccattivante si è scelto di abbinare la pizza allo champagne! E non uno qualunque, ma il preferito di Marilyn Monroe, il Piper-Heidsieck, in due versioni: Champagne Essentiel Extra Brut e Rosé Brut. La diva disse: “Vado a letto con qualche goccia di Chanel N°5 e mi sveglio ogni mattina con un bicchiere di Piper-Heidsieck”. Chissà se lo ha mai provato con la pizza.

Pizza is far more than a beloved Italian staple—it is an expression of joy, conviviality and the simple pleasure of sharing a meal. Its unmistakable shape, vibrant colours and irresistible toppings have the power to lift the spirit as much as they satisfy the appetite. It is no surprise, then, that Milan chose to pay tribute to this culinary icon with a week-long celebration dedicated entirely to pizza.

La prossima serata si terrà il 6 agosto.

Among the highlights was a special dinner at Eataly, where the company’s master pizzaioli showcased six seasonal creations inspired by the flavours of summer. Guests began with the Scarpariello, topped with 100% Italian tomato pulp, Parmigiano Reggiano PDO, Pecorino Romano PDO melted during baking and fragrant basil. Next came the Tuna & Onion, featuring fiordilatte mozzarella, onions prepared in a variety of textures, premium tuna fillets in olive oil and fresh chives. The Nerano paid homage to the classic Amalfi Coast pasta dish with silky zucchini cream, butter, Provolone del Monaco PDO, crispy fried zucchini, mint and basil. The Caprese offered a fresh interpretation of the famous salad, combining 100% Italian tomato pulp with marinated red and yellow cherry tomatoes, Mozzarella di Bufala Campana PDO, mixed baby greens, extra virgin olive oil and basil. Richer flavours followed with the Four Cheeses, a harmonious blend of fiordilatte mozzarella, spicy Gorgonzola PDO, Bra Tenero PDO and smoked scamorza, before the menu concluded with the ever-popular Diavola, topped with 100% Italian tomato pulp, fiordilatte mozzarella and spicy salami.

To elevate the experience even further, each pizza was paired with Champagne. Not just any Champagne, but Piper-Heidsieck—the house famously adored by Marilyn Monroe. Guests enjoyed two of its signature cuvées: Essentiel Extra Brut and Rosé Brut.

Monroe is often quoted as saying, “I go to bed wearing nothing but a few drops of Chanel No. 5, and I wake up every morning with a glass of Piper-Heidsieck.” Whether she ever thought to enjoy it alongside a slice of pizza remains a delightful mystery—but after this dinner, it certainly feels like a pairing worthy of a Hollywood icon.

The next event will take place on August 6.