Lorenzo Sirabella is at the helm - as pizza maker - of Dry Milano, a celebrated Milanese restaurant that combines the art of white wines with the art of cocktails. A disciple of master Enzo Coccia, he offers light, fragrant pizzas that enhance authentic Italian flavors.
Born in Procida, Lorenzo Sirabella trained with master Enzo Coccia. This experience allowed him to acquire a deep knowledge of the technique, thus refining his skills.
In 2018, he moved north to join the team at Dry Milano, a eatery known for its innovative concept combining gourmet pizzas and signature cocktails. Here he brought the authenticity of the Neapolitan tradition and adapted it to the context of the metropolis: indeed, his creations are characterized by a balance between classic flavors and contemporary touches.
His philosophy is based on the idea that an excellent product should be the result of a harmonious combination of dough (leavened ad hoc), ingredients (seasonal and local) and baking; for this reason he pays particular attention to the selection of raw materials.
His talent and dedication have earned him important national and international awards. In 2021 he was awarded the title of Italy's Best Pizza Maker by the 50 Top Pizza guide, an award that celebrates his mastery. Last year, his Margherita Smoked Provola & Sarawak Black Pepper won the 2024 Pizza of the Year award. While the restaurant established itself among the best, ranking seventh in the 50 Top Pizza Italia 2024 guide's list and reaching seventeenth position in the world.