Milan has never been a real pizza town—Milanese pies are typically simple, flat, and crispy—but a wave of  Neapolitan-style pizzerias is changing all that, boasting top-notch ingredients and long-rising dough made with flour from select Italian mills. One of the best new pizzerias in town, Berbere serves “artisanal pizzas” in the funky Isola neighborhood (there’s a second location in the Navigli district as well). Start your meal with cicchetti (small appetizers like pureed roasted potatoes with sautéed kale and olives) and then move on to the pizzas. They’re not too thick and not too thin, but perfectly chewy and airy, with interesting toppings—many of them organic—like beets, Salina capers, spicy Calabrian ‘nduja sausage, mozzarella di bufala, or fiordilatte mozzarella. Round out your meal with a craft beer or organic wine.