The story
On Via Comelico, Rosticceria Anomala stakes out a rare space in Milan’s dining scene: a dedicated gluten-free deli with an Italian-Argentine soul. For celiacs and the gluten-curious, the menu runs from lasagnetta to empanadas di carne and polpettine di baccalà, offering a welcome alternative in a city not always kind to dietary restrictions. The neighborhood spot leans casual, and its fusion premise—bringing together two culinary traditions under one gluten-free roof—is an undeniably smart niche.
Yet execution remains uneven, according to creator Franchino Er Criminale. He singled out the lasagnetta as a standout, but found the arancino and supplì ultimately disappointing. The empanada fillings won praise for flavor, though he noted the dough fell short. For those avoiding gluten, Rosticceria Anomala fills a necessary gap—but the food may not yet live up to the promise of its concept.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
The supplì earns raves for its crisp shell and molten center, while the overall vibe is a warm, rustic embrace of Roman street-food soul.
“The breading looks raw. There's some mozzarella and little pieces of tomato skin. I don't like it. The sauce could definitely be cooked better, more aromatic. It seems like it wasn't fried, more like baked.”
What creators say
1 creator has covered Rosticceria Anomala. Most active: Franchino Er Criminale
A gluten-free rosticceria with Italian-Argentinian fusion; the lasagna was good but most other dishes were disappointing.
Dishes mentioned
- Lasagna
Hamburgerini di Fagioli, Melanzane e Riso
These little patties are dry and dry. You can taste the eggplant, that's all you taste. The bean is nowhere to be found. They remind me of those small vegan burgers you buy in the supermarket fridge section. I'm not impressed.
Arancino
The breading is almost non-existent, thin, and I think it's raw. The rice looks mushy. The filling is scarce. The ragù has a bit more push and personality, but it's little. It's dry. I don't like it at all.
Supplì
The breading looks raw. There's some mozzarella and little pieces of tomato skin. I don't like it. The sauce could definitely be cooked better, more aromatic. It seems like it wasn't fried, more like baked.
Empanadas di Carne
The inside is very good—the meat is well spiced and well cooked. You can taste the real Argentina. But the dough of the empanada I don't like at all. The closure is handmade, you can see it, but it seems like they were made by two different hands. The filling is great, the exterior I'd skip.
