A new addition to the local pizza landscape has roots in the old country — its partners Andrea Burrone, Giacomo Pizzigoni and Luca Salvi all hail from Milan, and its menu was developed by one of Italy's top pizza masters, but its sensibilities are thoroughly modern, from a design that incorporates a graphic mural of Milanese icons to a turbo-charged rotating gas oven that can cook up to seven pizzas at a time.
Ambrogio15's concept revolves around a variety of dough-based innovations, starting with its signature 15-inch pizzas, whose paper thin crust is made from GMO-free organic Petra Italian flour that purportedly has one-tenth the fat of traditional doughs and contains enzymes to help digestion. Another crust version is made from stone ground whole wheat flour, which gives the pizza more body and chew. Imported from Italy, the pizza topping options range from porcini mushrooms to prosciutto and burrata that's flown in fresh twice a week from Puglia.
The oven also bakes up twists on focaccia, ranging from plush and soft "Nuvola" style to crunchy "Scrocchiarella" that sandwiches everything from porchetta to grilled seasonal vegetables. On the beverage side, the wines are sourced from six regions in Italy that focus on producing sustainable wines while the beers are all local.
The eatery is currently open at 3 p.m. for dinner nightly, but it plans to add lunch service by the end of summer. There will also a be daily happy hour offering mini calzone and discounts on drinks.