ristorazione — Milano · Lombardia
In Baggio, on the west side of Milan, a small bakery has guarded the secret of gluten-free puccia pugliese (Apulian flatbread) since 2004. Here Mary and Vito have built a bakery entirely their own: artisanal, authentic, able to carry the flavours of another latitude into the city.
Via Giuseppe Giannella is an ordinary street on Milan's outskirts, yet anyone walking down it already knows where they're headed: the scent arrives before the sign. Since 2004, La Pucceria di Mary e Vito has become a reference point for those seeking authentic puccia pugliese in Milan, and for those unwilling to give up bread even while giving up gluten.
The shop window tells the whole story before you even step in: baked goods that seem impossible to anyone who knows the craft, and yet there they are, fragrant, lined up in rows. Croissants, small focacce, pizzas, holiday sweets, traditional cakes — an entirely gluten-free production, from sweet to savoury, that leaves no one out and makes no compromises on texture or taste.
Behind the counter, Vito works without pause. The recipe guiding every dough has been refined over time, free from pre-packaged mixes and deglutenised wheat starch: a formula of their own, pending patent, that ensures a natural rise and a result that anyone used to gluten-free bread would not expect to find.
Every product is born from the same care: chosen ingredients, respected timing, a tradition that Mary and Vito carry forward every day.
