Italy is a difficult country. Think about the pizza for example. You think it has one name and one recipe, right? Wrong. Pizza has to be taken quite seriously when you speak with an Italian. You have to distinguish the varieties and specify each time which one you are referring to. Pizza can be thin and round, and this is the traditional pizza, or it can be the so called Pizza al Trancio, a slice of pizza.
Grand’Italia, after the Milanese institution Spontini, is one of the best spots for tasting a soft, thick pizza al trancio. It’s in the heart of Brera and, despite this, it is cheap with the laid back atmosphere of a trattoria (traditional popular restaurant). Furthermore it makes your life easier: it is always open, 7 days a week, there is no need to book, no need to plead to be given a table because it’s too late, etc. Milan is quite provincial when it come to kitchen’s closing time.
If you don’t like the pizza al trancio, Grand’Italia is also a good place for other dishes, just look at the board for the dish of the day beside the few listed in the menu.