About us
We’ve come a long way since the first dough.
One pizzeria in Monza, in 2013. Today four locations in Monza, Milan and Vedano al Lambro, a pastry and gelato workshop, and the same pizza in every one: thin, crispy, topped with the best we can find.
2013
the year we opened in Monza
4
locations, one workshop
130
grams of dough in every pizza
38
centimetres across (Ø)
36
hours of proofing
What we believe in
We’re curious. We’re Cagiada.
Curiosity is how we work: tasting, switching supplier when we find a better one, trying a new pizza every month. The dough we settled once and for all, thin and low; everything else we keep questioning.
The toppings before the dough
Thirty-eight centimetres thin, so the toppings do the talking. The edge is low and crispy: no thick crust to fill, just room for ingredients.
One kitchen behind four locations
Same pizza, same numbers, same suppliers in Monza as in Milan. Desserts and gelato all come from our workshop in Vedano al Lambro.
Dessert, for us, is an act of kindness
Ending a meal with something we made, not bought. That’s why we have a pastry workshop, and why Vedano also has gelato.
On the menu, not among the exceptions
Vegan dishes sit on the menu with everything else, not on a separate page. Any pizza can be made with 100% Italian wholemeal flour and plant-based cashew cheese.
Our story
One step at a time.
- 2013
The hand-painted circle
The brand comes even before the first location: a blue brush-painted circle with hand lettering. The same one you see today on signs and boxes.
- 2013
The first location, in Monza
In via Gian Battista Torti, in the Libertà district, the first Cagiada opens. Colourful tables, painted walls and one clear idea: thin dough, everything else on top.
- 2018
HUG is born
The vegan brand: plant-based cashew cheese and sauces made by us. Since then vegan dishes have sat on the menu with everything else.
- 2022
Milan, in via Festa del Perdono
The second location, next to the State University. The first with the kitchen open from 11 am to midnight, non-stop.
- 2024
Milan, in via Cornalia
The third location, between Porta Nuova and Central Station, with the blue oven and exposed brick.
- 2024
Cagiada Sweet is born
The sweet side gets a name of its own: pastry and gelato signed Cagiada.
- 2025
Vedano al Lambro and the workshop
The fourth location is also a pastry shop and gelateria. This is where the workshop that makes the desserts for every location works.
- 2026
Four locations, five languages
The website speaks Italian, English, French, German and Spanish. The pizza is the same as in 2013; the suppliers aren’t, because we keep looking.
Where we’re going
More locations, the same pizza.
Growing, for us, means opening new locations without changing what’s on the plate. A place you come to for the pizza and come back to for the people: at the oven, on the floor, in the workshop at six in the morning. We want the menu to say everything, ingredients and allergens included, and anyone to feel at home, from children with a baby pizza to vegan diners.
- TG4
- LA7
- ViviMilano · Corriere della Sera
- Vanity Fair
- Food&Wine Italia
- Italia a Tavola
Like being around people? We’re hiring in every restaurant.
Apply