ristorazione — Pero · Lombardia
In the western outskirts of Milan, just steps from the Fiera di Rho (Rho exhibition centre), Vulcano Milano has carried forward a tradition of grilled meats and artisan pizza since 1966: six decades of history, reinterpreted in 2017 with a complete renovation that refreshed the spaces without touching the soul of the place.
What is known today as Vulcano Milano was born in 1966, when two brothers turned a bar into a pizzeria. Taken over in 2017 and fully renovated, the Pero venue is now one of six establishments in the group, each with its own culinary identity, all rooted in the same idea of artisan quality.
The dining room is carefully detailed, designed to welcome both those arriving after a day at the trade fair and those looking for a table for a family evening out. The welcome begins with a glass of prosecco offered while browsing the menu: a simple gesture that sets the tone for attentive, unhurried service.
In the kitchen, the pizza dough starts from stone-ground Sicilian heritage grains, with a biga (pre-fermented dough) that matures for eighteen to twenty-four hours. On the ingredients side: vine tomatoes, Aglio Nero di Voghera (black garlic), Pantelleria oregano, IGP extra virgin olive oil from Puglia. On the other side, the grill works with selected meats given the same care.
Three stars in the Guida Chef di Pizza Stellati (Starred Pizza Chefs Guide) and fourth place at the European Championship with the Marinara 5.0: the page tells the rest.
