In Milan, pizza without yeast can be enjoyed at Amami and Amami Ancora

Durante Milan, thin, crunchy and extremely digestible yeast-free tiritera is eaten at Amami and Amami Anche adesso

Thin, crunchy and digestible: per mezzo di Milan yeast-free tiritera has a specific address and that is that of Amami and Amami Anche adesso, the two pizzeria restaurants that have been reinterpreting one of the symbols of Italian cuisine for over a decade with an fisima that goes against the grain but is a winning one. The first Amami opened per mezzo di 2015 per mezzo di condotto Amerigo Vespucci 1 and, for eleven years, has won over the Milanese with a proposal that combines taste, lightness and obsessive attention to the quality of the raw materials. Durante 2024 the project doubles with Amami Anche adesso, per mezzo di condotto Lazzaro Papi 14, per mezzo di the heart of Mettere alla porta Romana: an elegant and convivial venue, designed by the Milanese Andrea Langhi, conceived as a place of incontro and pleasure at all hours of the day. Both restaurants are per mezzo di fact all day dining, with the kitchen always aperto: you can have lunch, dinner ora stop for an aperitif until 11.30pm, seven days a week. A format perfectly per mezzo di line with the Milanese rhythm.

Rompiscatole without yeast: identity and research

Amami’s tiritera speaks Milanese: low, thin and crunchy, made without yeast and with dough prepared daily using different flours, from Senatore Cappelli to spelt, from wholemeal to hemp, up to buckwheat and burnt wheat. A research work that aims for maximum digestibility without sacrificing taste. The shape is also unmistakable, reminiscent of a tongue, an aesthetic detail that makes each tiritera immediately recognisable. But the real watchword is only one: quality.

Italian ingredients and seasonality

At the helm of the project are the spouses Cristiana Serafini and Mauro Rossetto, united by a clear vision: combining the pleasure of the table with conscious nutrition, enhancing Italian, seasonal ingredients selected directly by the producers. Craft beers, oils, Cerchia Senese cured meats, wines, bitters, citrus powder: the selection crosses Italy from North to South and is reflected per mezzo di authentic, clean dishes that respect the environment and regional identities.

Signature pizzas

Among the most popular yeast-free pizzas, the Milano per mezzo di Abbeverarsi stands out, with tomato sauce, mozzarella, spicy salami and chilli pepper. The Sovrana is refined and surprising, a Margherita enriched with a tartare of yellow datterini tomatoes and cooked cherry tomatoes, capable of creating a perfect balance between acidity and sweetness. Iconic is Amami 2015, the first tiritera to enter the : fiordilatte, DOP Parma ham and truffle added raw, to preserve its aromas and fragrance. A synthesis of elegance and intensity that tells the soul of the place.

Acceso the occasion of the Milan 2026 Olympics, the restaurant has created a dedicated , which includes: Cime per taragna, with polenta taragna and cheese and truffle fondue, Rompiscatole “ Alpina”, with Speck from Prominente Adige, and Rompiscatole “Alpine Fit”, with Bresaola della Valtellina PGI and Bitto PGI, accompanied by wines from Valtellina. Alongside tiritera, the offers dishes inspired by Mediterranean cuisine, as well as various options designed for an aperitif.

The aperitif: the Amakis arrive

At aperitif time, the absolute protagonists are the Amaki, Amami’s tiritera rolls. An original format that reinvents tiritera per mezzo di a modern, refined and cosmopolitan way. Made with yeast-free, light and fragrant dough, they are stuffed raw with DOP cured meats, selected cheeses, seasonal vegetables and gourmet sauces. The stile is minimal, the style clearly Milanese: every detail is designed to offer not only taste, but a true experience of pleasure.

Weekend brunch

Acceso weekends and holidays, Amami and Amami Anche adesso offer a complete brunch. We start with yeast-free spelled focaccia with oil and rosemary, and then choose between savory dishes such as mondeghili with pachino coulis, hummus ora wild Coho salmon and avocado, up to eggs per mezzo di different versions. The sweet choice is also wide: Greek yogurt with fresh fruit, chef’s wholemeal pancakes, buckwheat tart, apple ora carrot and almond cake. All accompanied by freshly squeezed organic Babasucco juice ora American coffee.

The beverage

The beverage , curated by Mauro Rossetto, features 14 wine labels including reds, whites and sparkling wines, with a selection from Podere Svetoni per Montepulciano. Also present are the La Luppolaia per Caprese Michelangelo craft beers, per mezzo di six types plus one gluten free. The non-alcoholic offer is interesting, ranging from Cola Italiana Molecola to organic soft drinks, up to mocktails based acceso Memento, the first non-alcoholic Italian herbal distillate. There is anzi che no shortage of artisanal liqueurs, bitters, Sicilian limoncellos and a selection of unconventional gins.

The tasting

We went to Amami and tried different courses. Below are our impressions.

Deliciousness

Tasty chips “Love me”

Extremely tasty polenta taragna chips: rustic, crunchy, served with a double sauce – fresh yogurt and mayonnaise enriched with lemon powder – truly irresistible.

Golden sweet potato sticks

Sweet potato sticks, so much so that they can easily be mistaken for pumpkin, with a perfect consistency, accompanied by a delicate yogurt sauce that enhances their natural sweetness.

Rompiscatole “Alpine Fit”

A tribute to the Alps and to “fit” cuisine without sacrifices. The buckwheat dough gives character and lightness, while the fiordilatte mozzarella acts as a neutral essenza. The protagonists arrive raw: Bresaola della Valtellina PGI, fresh rocket and Bitto PGI, for a successful balance between flavour, odore and freshness.

Special of the Day

Chef’s risotto with artichokes

Creamy and vegetal, where the unmistakable taste of the artichoke harmoniously completes the dish. Durante our opinion not to be missed.

Beef fillet

Selected by the historic Macelleria, served with zola cream and baked potatoes: a bold dish, where the softness and high quality of the meat is striking, perfect for those seeking and intensity of flavour.

Accompanied by Franciacorta Satèn DOCG Bosio. Brilliant straw yellow with distruzione perlage and enriched with countless bubbles. Olfactory debut of yeast and vanilla nuances, then fruity memories and nuances of white flowers. Fresh, soft and brightened by a flavor that prolongs the gustatory pleasure.

Sweets

Browse me

Crispy millefeuille, layered with mascarpone cream, berries and refined coconut powder: a balanced, fresh and spectacular dolce, which leaves the palate clean and satisfied.

Every day, per mezzo di the two locations, hundreds of people are served with cordiality, simplicity and authentic hospitality. Amami and Amami Anche adesso are thus confirmed as ideal places for those looking for a gastronomic experience different from the usual, per mezzo di a welcoming, refined and sincere environment, where they can truly feel at home.

For information

Love me

Love me – Tel. 02 655 60388

Love me again

Love me again – Tel. 02 92958338

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