Is there such a thing as too much pizza? I learned the answer by spending an evening eating with Pasquale Moro, a master pizza chef and 2016 world champion for flatbread pizzas, as he prepared an entire menu, from aperitivo to dessert, based on pizza. The dinner took place in Cascina Caremma, using the old wood-fired oven dating back to the 1600s at this farm holiday home and nature spa immersed in the Park of Ticino, a few kilometers from Milan.

The special aspect of the evening, aside from the pizza, was that the menu was thought up and prepared with zero kilometer food products. All this was achieved with flour, salami, cheese and vegetables, products that were organic or came from agricultural companies of the surrounding zone who are part of a local consortium. The same applies for the beer, a recommended drink to accompany pizza.