The story
Futura Pizzeria Romana, on Via Pietro Borsieri, has become Milan’s most talked-about pizza destination. Behind the wheel is Luca Pezzetta, whose Roman-style pies—thin, crunchy, and precisely topped—have earned a 4.3-star rating and a fervent following. As Qui si Taffia’s Stefano Visconti puts it, the restaurant is “crushing it,” but good luck snagging a table before June. The hype is real, and the consensus among creators is clear: this is a modern, chic spot that balances tradition with a distinctly trendy vibe.
The food earns near-universal praise, though opinions vary. xMurry notes that while elaborate pizzas can be hit or miss, simpler options like the Marinara Futura are “outstanding,” and the appetizers and desserts are excellent. Giovanni Fois calls the restaurant an “institution” serving incredible pies with creative toppings and stellar fried starters—though he warns it’s expensive and caters to a chic crowd. Expect supplì, ossobuco, and a lineup of inventive toppings, all executed with skill. Futura isn’t just a meal; it’s an event.
Synthesised by AI from every creator’s review. First reviewed 2025.
What diners say
Synthesized from 18 Google reviews · tap an aspect for the detail
Diners consistently praise Futura Pizzeria Romana for its distinctive Roman-style pizza, highlighting its light, crispy crust and creative toppings. The pan Suisse with vitello tonnato and the supplì are frequently mentioned as standout starters. While the food and friendly service earn high marks, a recurring concern is the indoor temperature, which many find uncomfortably hot during warmer months.
Pizza quality
The pizza is widely celebrated for its thin, crispy Roman-style crust and high-quality ingredients. Many describe it as the best they've ever had, with explosive flavors and a light, digestible texture. Creative toppings like marinara in salsa verde are also appreciated.
Starters
The pan Suisse with vitello tonnato is a must-try for many, often described as superlative. The supplì also receives praise as a delicious starter.
Service
Service is generally described as fast, friendly, and courteous. Staff are noted for being helpful, even when inexperienced.
Indoor temperature
A clear recurring pattern is that the indoor temperature can be uncomfortably hot, especially in summer. Some diners were disappointed not to be informed about broken air conditioning, which affected their overall experience.
Value
Opinions on value are mixed. While many find the quality justifies the price, some feel the pizzas are overpriced for their size, and a few mention that modifications are not allowed.
Booking
The venue is popular and often requires advance booking, with some diners noting they were placed on a waiting list. This is seen as a sign of its popularity rather than a major drawback.
Most-loved dishes
AI summary of what 44 dish mentions say about the food
Futura Pizzeria Romana’s supplì is the runaway star, a crisp, molten marvel of rice and ragù. The overall vibe is a warm, rustic celebration of Roman street-food soul.
“This is a painting, truly wonderful. Another level. Red pizzas are my favourite. The marriage of flavours is much more successful here — it's like an arranged Indian marriage that worked. This is the pizza I would get multiple times. Capers, olives, anchovies and semi-dry tomato — it's hard to do a simple thing well, and here the dough enhances it even more. It leaves so much room for the tomato. It's like biting into tomato directly. This drives me crazy. Amazing.”
“I had the iconic Marinara Futura, a delicious pizza with great care in the dough and selected seasonal ingredients.”
“An upgraded marinara with olive powder, confit cherry tomatoes, oregano, an explosion of flavor. This was really good, Murri wanted to eat it all.”
What creators say
7 creators have covered Futura Pizzeria Romana. Most active: Qui si Taffia, xMurry, Giuliacrossbow
Shorts 1
Videos 6
Futura is a very interesting pizzeria in Milan with a modern, trendy vibe. The pizza is crunchy, Roman-style, and the ingredients are well thought out. The simpler pizzas like the Marinara Futura are outstanding, while the more elaborate ones are hit or miss. The appetizers and desserts are also excellent. Overall a very satisfying experience.
Dishes mentioned
Supplì
The supplì has a great crunch, lots of breading. The sauce isn't too heavy, which might be a pro or con depending on taste — I would have liked it a bit more loaded, but the breading makes you forget everything. It's light, not heavy at all.
Ossobuco
This ossobuco has a beautiful lemon kick that hits you violently. The meat is excellent, the crunch is great, but I'm missing that velvety sauce effect — it's a bit dry. The gremolada is notable, the lemon note is very pleasant. If you open it and dip it in the gremolada sauce, you can fix it a bit.
Lasagna Fritta
This is a breaded and fried lasagna — beautiful to look at. There's a sauce that should be béchamel with parmesan. It's amazing, delicious. The contrast between the extreme crunchiness outside and the super soft pasta inside with the real lasagna flavour is beautiful. This was the one I had the least expectations for, but it's incredible.
Pan Suis al Vitel Tonnato
The vitel tonnato on pan suis is a winning combination. The tonnata sauce is delicious, the meat is beautifully moist. The texture of the pan suis is incredible. I could finish the scene with just these — they're really good. This is the best appetizer, first place. Then I took a bite of the pan suis after the vitel tonnato and got an insane butter bomb in my mouth.
Pizza Porchetta e Alici
This pizza is a liar — you have to find the first ingredient like an escape room. The porchetta predominates, and when you get the anchovy it's a strong salt hit. The puntarelle gives crunch but also tones it down. I expected it to be more flavourful. The porchetta is too much, it's in every bite, then when the anchovy arrives it dominates. It's like either one or the other. It seems mainly a porchetta and puntarelle pizza. If they used a natural Cantabrian anchovy it would marry better. The dough is super winning though.
- Qui si TaffiaMixed
@stefanoguizzetti founder di @ciaccolab ci racconta i suoi Best of #milano Ep.72🔥 · @ 1:25
I really want to try Futura, it intrigues me a lot.
- Qui si TaffiaLoved
Stefano Visconti founder di @LeaderInTavola ci racconta i suoi Best of #milano Ep.63🔥 · @ 0:43
Futura Pizzeria is the best pizzeria, it's crushing it, but you can't find a table until June.
Futura Pizzeria Romana offers a delightful experience of traditional Roman pizza with a modern twist, showcasing exceptional ingredients and skilled preparation.
Dishes mentioned
- Supplì
Panwis al Vitello Tonnato
This is a laminated pastry with veal girello, tuna, capers, anchovies, oregano, wine vinegar, vegetable broth, and mayonnaise. It's incredibly crunchy — you can see the beautiful lamination. Inside, the veal is cooked low and slow, still pink, no nasty greyness. The butter flavor is amazing, real butter not margarine. The sauce is perfectly balanced, with that savory back-note from the capers and anchovies. I would have eaten three more.
Pizza Capricciosa
This pizza has tomato, fior di latte, sautéed mushrooms, egg yolk, olive powder, prosciutto crudo, and artichokes. The prosciutto is high quality and added raw, the artichoke is crunchy on the outside and soft inside. The olive powder is well-dosed and more pleasant than whole olives. But I miss the old-school hard-boiled egg experience — the yolk is scenic but doesn't give that flavor. Also, I wanted more tomato since it's a red base, but I barely taste it. The crust isn't as burnt as I expected, probably because of the mozzarella.
- Pizza Alla Pala Boscaiola
Futura Pizzeria Romana in Milan is an institution serving incredible Roman-style pizza with creative toppings and excellent fried starters, though it's expensive and caters to a chic crowd.
Dishes mentioned
- Supplì
Pan Swiss al Vitello Tonnato
This pan Swiss is probably already better than the whole dinner. My personal taste, I love vitello tonnato. I love this sauce that goes really well with this incredible puff pastry because the puff pastry is very good and obviously this veal is amazing, you can't say anything bad about it.
Crocchetta Provola e Arancia
Now I can say it. The supplì are not at the level of these two. First position, but really when you say it's way higher. Because the provola inside has a flavor that gives an incredible contrast with the orange. This is the best thing I've eaten in a pizzeria. Right after there's the pan Swiss, then the classic supplì al telefono and the supplì lasagna, and in between the fries which are really good.
Marinara in Salsa Verde
This is one of the most popular pizzas here. It's become famous with the two turns of black pepper. You have to try it. The crunchiness of this dough, when you say 'scrocchiarella', you're talking about this. I don't know, it's really convincing me.
Futura Marinara
This is the Futura Marinara, always with a red base, with Cetara anchovy, capers, confit cherry tomatoes, olive sand, very fragrant even though it's very topped, but really good. I already see the olive powder that drives me crazy. You know Masanielli and you know the Futura Marinara. The flavors on top are very similar, but with an incredibly good dough. These two pizzas are two masterpieces, no doubt. Luca Pezzetta, really congratulations.
Pizzeria Futura is a new Milanese pizzeria specializing in Roman round pizza, where the fried antipasti and the Marinara Futura stood out, while some pizzas were a bit too complicated.
Dishes mentioned
Supplì all'Osso Buco
The osso buco supplì didn't convince me; it was missing the classic sauce.
Lasagna Fritta
It was our favorite. Fried and good even a shoe, says the sage: imagine a lasagna.
- Pan Suis al Vitel Tonnato
Lici Puntarelle Porchetta
A surf and turf where maybe the porchetta tended to overpower everything a bit.
Marinara Futura
An upgraded marinara with olive powder, confit cherry tomatoes, oregano, an explosion of flavor. This was really good, Murri wanted to eat it all.
