We do not like to set limits to our appetite, to force it to make a choice before we even sit down, especially when we do not know exactly what we want from the table. We'd like to keep things light, but at the same time we're looking for something tasty; we'd settle for a rich appetiser, but a pizza for two always 'fits the bill'; maybe just an aperitif, but what if you then somewhat crave more? From morning till late at night, from dawn till dusk, there is a new establishment in Milan that can accommodate every kind of craving, at all hours of the day, and under one roof: Nhero.

Via Felice Casati, amidst the skyscrapers of Piazza della Repubblica, a stone's throw from Stazione Centrale: in a modern and comfortable space, you can find the right size for your early morning and, thus, take refuge in the cosy 'flaky' scent of brioche in the morning; or take it easy and sink your yawns into a generous portion of eggs Benedict for brunch, or later enjoy the relaxing atmosphere of Nhero Bistrot, which, in the evening, is enriched with flavours, with creative and varied dishes: meat and fish, the classic roast beef, multi-coloured oriental-style stir-fries (e.g. octopus and crispy vegetables), the timeless club sandwich, a must in every season.

But Nhero deserves a mention above all for its leavened goods, such that it is a fluid, all-flavours, non-stop workshop of urban craftsmanship. The highlight? Pizza, for sure. We tried it and were pleasantly surprised by how the versatility of the place does not compromise the quality of the food experience when it comes to baked product. There are two types: pizza and focaccia, available at lunch, dinner and even as an aperitif.

Nhero's pizza is not heavy and this is an end, which is more easily achieved thanks to the selection of a quality flour, such as a Petra 3 by Petra Molino Quaglia, ideal for making gourmet pizza, given its high capacity for absorbing liquids, favouring the high hydration of the dough.


Marialuisa Iannuzzi
source: https://www.identitagolose.it/ermes/newsletter/?id=577

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