The true Neapolitan pizza arrives in Milan, and those who are celiac do not have to give up anything. 'O Sarracin, the pizzeria of Angioletto Tramontano, which started in Nola in 2007, opened its Milan location in 2025 with special attention to intolerances: dedicated oven and separate area for gluten-free, to ensure maximum safety for those who are celiac. The gluten-free dough is prepared without deglutenized wheat starch — a non-obvious choice that makes a difference for those who really want to feel safe. Lactose-free mozzarella is also available for those with multiple intolerances.
Venues are suggested by the Gluto community. We don't yet have enough information for the gluten-free safety report for this venue.
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5,0
5
They tell you 'gluten-free pizza'... and you think: 'okay, it’ll be sad...' Then you try it, and you find no words! Super tasty dough, slightly wheel-shaped (as much as the oven allows), thin and incredibly flavorful, TOP NOTCH level. First quality ingredients... and you feel it in every bite. This isn't 'good for being gluten-free'... it's just good. And then him 🫶 @angiolettotramontano Gentle, super nice, the kind that makes you want to come back even before leaving. Dedicated separate kitchen, also offering fried and sweets!
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