i. Biography
In Milan, dough is the material Lorenzo Sirabella keeps returning to: light, fragrant, worked toward Italian flavor rather than excess. As Executive Chef of Dry Milano in Milan, Italy, he makes contemporary pizza-making meet mixology through Neapolitan tradition carried into a metropolitan context, where smoke, pepper, grain, lard, fava bean and cocktail aromatics can all enter the same conversation.
The Place Sirabella’s path at Dry Milano includes a team-member role in 2018 and leads to his role as Executive Chef. The Milan address is the center of his work, and it is also where his specialty has taken shape: contemporary pizza-making blended with mixology. The result has earned outside recognition. In 2024, Dry Milano ranked seventh on 50 Top Pizza Italia, placing the Milan kitchen among the country’s closely watched pizza destinations. The same venue reached seventeenth position in the 50 Top Pizza world ranking. What defines the place in Sirabella’s hands is not a break from tradition, but a change of setting. He brought the authenticity of Neapolitan tradition into a metropolitan context, building creations that balance classic flavors and contemporary touches.
The Method The pizzas are described through lightness and fragrance, with a clear aim: to enhance authentic Italian flavors. That phrasing matters in a kitchen where the dough has to carry both memory and new accents, from smoked dairy to black pepper, from bitter greens to cocktail-linked pairings. One example is the Stuffed Focaccia with Raw Bra Sausage, Friarielli & Smoked Provola. Its dough rises for three days, then appears in a seasonal cocktail-pairing context, giving the base time and structure before it meets sausage, greens and smoked cheese. The mixology element is not treated as decoration. At this Milan venue, Sirabella’s craft is tied to the meeting point between pizza and drinks, with dough acting as the medium that can absorb, frame or answer aromas normally associated with the glass.
The Range The Margherita Smoked Provola & Sarawak Black Pepper won the 2024 Pizza of the Year award. It stays close to one of Italian pizza’s most familiar forms while shifting the sensory field through Smoked Provola and the pointed warmth of Sarawak Black Pepper. Another work moves from round pizza into compact grain and fat: a whole grain focaccia cube with herb-cured lard, fava bean cream and Fiore Sardo cheese. The format is small, but the materials are specific—whole grain, cured herbs, beans, sheep’s-milk cheese—and each gives the bite a different register. In 2025, a CiaccoLab and Dry Milano panettone took inspiration from the Clear Soda cocktail. Rum, kaffir lime, pineapple water and coconut milk were integrated into the dough, extending Sirabella’s pizza-and-mixology language into a leavened sweet made from cocktail structure rather than garnish.
Profile updated July 2026
FAQ
Asked of Lorenzo
Where does Lorenzo Sirabella work?
Lorenzo Sirabella works as Executive Chef at Dry Milano in Milan, Italy.
What style or method defines Lorenzo Sirabella's work?
His work blends contemporary pizza-making with mixology, bringing Neapolitan tradition into a metropolitan context through light, fragrant pizzas.
What are Lorenzo Sirabella's signature releases or dishes?
His named works include the 2024 Pizza of the Year, Margherita Smoked Provola & Sarawak Black Pepper, plus Stuffed Focaccia with Raw Bra Sausage, Friarielli & Smoked Provola, a whole grain focaccia cube with herb-cured lard, and the 2025 Clear Soda-inspired panettone.
