Nov. 8, 2025 marked an important moment for the Milanese restaurant scene: it opened Futura Pizzeria Romana, the new project of Luca Pezzetta, a creative, award-winning pizzaiolo and one of the most interesting voices on the current Italian scene.
It is not the “usual new opening”: it is a gesture of affection towards the Isola neighborhood, a place designed to become a natural appointment in the evenings of the Milanese, more than a destination to be marked in the agenda.
Why Futura’s opening is the most talked-about novelty in Milan
Pezzetta’s Milanese debut has turned on the spotlight for a simple reason: it’s not every day that one of the protagonists of the new Roman school chooses Milan for a completely new project.
After the success of Clementina in Fiumicino, Micro Forno and Ippolito Osteria, with Futura Pezzetta finally brings his iconic rolling-pin pizza out of Lazio.
The heart of the menu is the 160-gram tonda romana: light, thin, crispy without becoming stiff. A balance that Pezzetta considers almost a trademark.
Futura was born as an autonomous project, not as Clementina’s “little brother”: a new chapter, with an identity designed to speak to the city and its contemporary energy.
Who is Luca Pezzetta: the pizzaiolo who brings true Roman pizza to Milan
Luca Pezzetta is not just a pizzaiolo: he is a visionary pizza maker who has transformed the concept of Roman pizza through a mix of tradition, technique, and research. Born in Marino and raised in Fiumicino, he comes from a family of restaurateurs.
His best-known project is Clementina in Fiumicino, where he created a pizza that combines local fish, thanks to ties with fishermen, with evolved doughs and fermentation techniques. He also founded Micro Forno, a laboratory-bakery dedicated to sourdough and ancient grain flours.
But her name stands out above all for the awards she has received: Clementina has won Gambero Rosso’s Tre Spicchi in the Pizzerie d’Italia guide, also scoring 95 points.
In 2024 Pezzetta won the prestigious “Best Pizza Chef Under 35” award at the Food&Wine Italia Awards, for his technical talent and strong entrepreneurial and ethical vision.
Gastronomic critics and specialized guides praise his ability to start from Roman tradition and transform it into something new, without ever distorting it.
What makes the pizza at Futura Pizzeria Romana in Milan unique
At Futura, pizza is never a simple dish, but a true gastronomic manifesto: the dough is meticulously studied, only 160 grams per disc, to guarantee a surprising lightness that does not sacrifice crispness.
Added to this is rolling pin rolling, an almost artisanal technique that gives the base a perfect balance between tenderness and fragrance.
The baking, with its deliberately burnt edge, recalls the authenticity of the most classic Roman pizzas, while the toppings tell the story of Pezzetta’s creative flair: iconic creations such as the Pomodoro, Burro e Parmigiano – a refined homage to Da Vittorio’s paccheri – and his famous Capricciosa di Mare coexist on the menu.
But it doesn’t end there: at Futura there are also signature fried foods: the supplì, stringy inside and crispy outside, elegantly tells the story of Rome; and then extraordinary savory leavened items such as the pain suisse with veal tonnato or the cocktail croissant with red shrimp, made with live sourdough.
Why Futura chose the Isola district
The choice of Isola was not accidental: the neighborhood is vibrant, young, constantly changing, and represents exactly the kind of urban energy that Pezzetta wanted to intercept.
The goal was not to open another “driving pizzeria,” but a place that could be part of the area’s routine: a place to stop without thinking too much about it, to recognize a face, to return to willingly.
The design studio Antitetico worked to shape this idea: warm materials like wood alternate with technical surfaces like marble and steel, while large windows create a constant dialogue with the street.
The open workshop tells gestures, times and rhythms that make the environment more human and welcoming.
Futura wants to fit into the fabric of the city, becoming a space where quality meets spontaneity.
The first reactions of the Milanese to the new Roman pizzeria in town.
First impressions have been very positive: those who have visited Futura speak of a delicious, low, super light and crispy pizza that respects the Roman tradition and does not skimp on quality raw materials.
So the Milanese seem to have enthusiastically embraced the idea of a “well thought out” Roman-style pizzeria that does not chase fads but aims to last.
The menu, rich but measured, has convinced even those who are usually wary of pizzas that are too light or too creative: everything here has an obvious balance.
Futura Pizzeria Romana in Milan
📍 Address: Via Pietro Borsieri, 28 – Isola district, Milan
☎️ Phone: +39 342 140 5728
🏪 Hours: open daily 7pm-24pm; closed Tuesdays