Futura pizzeria doubles down in Milan with gluten-free menu
Pizzaiolo Luca Pezzetta's second Milan address adds a dedicated gluten-free kitchen and a ten-seat cocktail bar to the tonda romana recipe that filled his first site in a year.
The Futura Milan pizzeria from Roman pizzaiolo Luca Pezzetta opened a second address on 30 October, a year after its first site filled tables in the Isola district.
The new Futura sits at Via Gaudenzio Ferrari 1, near Corso Genova in the city's south-west, not far from the kitchens that turn out Milan's own ossobuco alla milanese. The space holds 75 seats across two dining rooms, with the kitchen set at the entrance. Design studio Antintetico mixed industrial fittings with light oak, and the restaurant opens for dinner only, every night of the week.
Pezzetta says the first Futura's numbers argued for a second site on their own. “Milan welcomed us very well from day one,” he said. He picked a neighbourhood he describes as changing fast, aiming to reach a wider audience than Isola's.
Second verdict: Milan's appetite for tonda romana didn't need convincing, only more tables.
Futura's gluten-free kitchen
The main addition is a fully gluten-free kitchen, built as a separate room with its own oven and certified rice and corn flours. The gluten-free menu mirrors the main one: a Supplì al telefono, an ossobuco version of the fried rice ball, a potato-and-smoked-provola croquette, and a mustard beef tartare.
Gluten-free pizzas include a green-sauce Marinara, a Cosacca, Margherita, Napoli and Capricciosa, plus a white pizza topped with Roman porchetta. The standard menu keeps its round tonda romana pizzas, fried starters, desserts and salumi boards sourced from small Italian producers. The signature "Marinara Futura" carries olive powder, confit cherry tomatoes, anchovies, capers and oregano, alongside a Vegetarian pizza.
A cocktail bar and natural wine
A ten-seat cocktail bar is new too, running a mixology list from aperitivo through to late night. The wine list draws on small independent, natural and biodynamic producers, including a run from Ferdy Wild and an exclusive Franciacorta sold only here in Milan, backed by house-made infusions and kombucha.
Pezzetta built his name on tonda romana, the thin, crisp Roman style stretched by hand with a rolling pin rather than tossed, a technique distinct from Naples' puffier dough. He learned it around Fiumicino and Marino, in the Castelli Romani hills outside Rome, before bringing it north, into a Milan dining scene that has lately welcomed everything from Enrico Bartolini's Dior address to neighbourhood pizzerias.
Futura's first Milan site opened in October 2025 on Via Borsieri. A year on, the format heads south of the centre, testing whether the same formula holds in a different part of the city, and whether gluten-free diners turn out for it as readily as everyone else has.
