Bioesserì, the concept with an organic soul in the heart of Milan

Certified and selected ingredients, strictly organic and attention to environmental sustainability characterize Bioesserì, the elegant bistros run by the Borgia brothers, now close to their fourth opening.
Vittorio and Saverio moved from Sicily to Milan to study and after graduating at Bocconi and Politecnico, they decided to completely change course and launch their career as entrepreneurs in the healthy and gourmet food service direction.

“I come from a whole different world”, tells us Vittorio, “after graduation I worked in a bank and in high finance. Then, at 29, this opportunity came and I seized it. Basically, for two years I had a double job until I decided to give up the role as Bocconian, I abandoned my suit and tie to give myself body and soul to this profession”.

The first Bioesserì location was inaugurated in 2012, in Brera, then two years later it was the time of Palermo, and last but not the least we opened in Porta Nuova, Milan’s new architectural district, among skyscrapers and the vertical forest. Vittorio is currently busy opening the fourth Bioesserì bistro, in the meantime, we asked him how this concept was born: “Thanks to my previous job I knew very well Naturasì CEO – the famous organic shops franchising ed. – and this is where our “bio” path started, choosing only excellent raw materials, coming from selected trusted producers, who use a natural agriculture, without pesticides and that protects biodiversity. Our road is in constant evolution”.

Speaking of evolution, how does pizza fit into your restaurant offer?

That of pizza was a bet: at first, we offered it for fun, just sometimes. Our customers liked it so much that started asking for it and so we decided to include it on the menu.

In Porta Nuova you have chosen Neapolis to bake your pizzas: how do you use it?
We bake an average of 150 products a day, including pizzas and focaccias. Pizza Chef Federico Della Vecchia proposes a classic pizza with very high digestibility, made with particular attention to the dough, all made with stoneground flours, naturally organic, leavened for 72 hours. We also care about toppings, of course, always made with the highest quality ingredients, which give life to different pizzas starting from the most classic flavours to the most gourmet ones.

Why did you choose Neapolis oven?

For its temperature stability and unmatched user friendliness. In another location we have a wood-burning oven that we are thinking to replace with Neapolis because it is incomparable, in fact, we will also install it in our soon-to-be-opened location. Another important factor to this choice was that Neapolis electric oven allowed us to easily bypass all the strict energy restrictions in this district.
Finally, I immediately liked the relationship that was created with Moretti Forni, the direct involvement in the events, the relationship with the people who work there.
The oven is an object but behind every object there is a story and Moretti Forni tells it very well, just like we tell ours.