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The pizza that won 4th place at the European Pizza Championship: confit and semi-dry cherry tomatoes, black garlic paté from Voghera, Pantelleria oregano, Puglia IGP extra virgin olive oil, on a charcoal dough base
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Dining · Pero (MI)
Artisan braceria and pizzeria in Pero, part of Milan's dining scene since 1966
Eccellenza Italianacertificata 2026–2027ID 27281
Read on
The place
Vulcano Milano Braceria con Pizza in Pero is one of six venues in the Vulcano Milano group, active since 1966 in Milan's dining scene. The venue stands out for its dual identity: on one side the braceria with select cuts of meat cooked over an open flame, on the other the art of pizza-making, including special doughs such as the charcoal one. Hospitality begins with a glass of prosecco offered while guests browse a menu rich with options ranging from meatballs in tomato sauce to elaborate risottos. The carefully appointed, elegant setting is matched by attentive, professional service, ideal both for business dinners after visiting the Fiera di Rho and for family gatherings.
At the table
Vulcano Milano Braceria con Pizza in Pero is part of a story that began in 1966, when the venue was transformed from a bar into a restaurant-pizzeria.
Why you can trust it
VULCANO MILANO BRACERIA CON PIZZA is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Images
Location
VULCANO MILANO BRACERIA CON PIZZA is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
The pizza that won 4th place at the European Pizza Championship: confit and semi-dry cherry tomatoes, black garlic paté from Voghera, Pantelleria oregano, Puglia IGP extra virgin olive oil, on a charcoal dough base
Alongside the charcoal dough, the pizza offering includes bases made with stone-ground ancient Sicilian grains and a biga starter left to mature for 18-24 hours, following traditional methods
Among the menu's most popular offerings, interpretations that honour Italian pizza-making tradition with 100% Made in Italy ingredients
The braceria's calling shows in its select cuts of meat, cooked in the traditional way over an open flame
The menu ranges from meatballs in tomato sauce to elaborate risottos, with starters prepared using fresh ingredients
The figures
What visitors say
«The pizza with charcoal dough was very good. Excellent service. Friendly staff. We'll definitely be back.»
«Wonderful hospitality and above all your helpfulness! The food was excellent even though we only had pizza; next time we'll try more. The Ciccio pizza was good and the Diavola pizza was delicious.»
«A truly pleasant experience! The staff were extremely kind, always smiling and attentive to our needs. We started with a truly delicious starter, prepared with fresh ingredients.»
«Very good, light pizza. Very quick service. Fair prices, one pizza + cover charge + fries and a coke, €18»
Reviews appear in the language each guest wrote them in.
In the making · The method
The dough follows the tradition of the biga starter, left to mature for 18-24 hours, using stone-ground ancient Sicilian grains prepared according to age-old methods
Every ingredient is selected in keeping with Italian tradition: vine-ripened tomato, black garlic from Voghera, Pantelleria oregano, Puglia IGP extra virgin olive oil
The braceria's meats are cooked over an open flame, honouring the tradition that has defined the venue since its beginnings