Why you should experience Amami Ristorante Pizzeria Caffè in Milan, Italy.
Amami Ristorante Pizzeria Caffè is a contemporary all-day pizzeria where Porta Nuova's polished metropolitan character meets a yeast-free interpretation of pizza, understated Milanese design and an Italian kitchen extending from morning coffee through aperitivo and dinner.
Set along Via Amerigo Vespucci near Viale della Liberazione and just steps from Piazza Alvar Aalto, the restaurant occupies the southern edge of Porta Nuova, where the nineteenth-century Bastioni encounter the towers and pedestrian spaces created during the district's twenty-first-century reconstruction. Dark tones and clean lines shape a compact dining room whose restrained appearance places the food at the visual center. Forty interior seats preserve an intimate scale, with another 45 outside extending service toward the surrounding streets during warmer months. The all-day format changes the restaurant's rhythm across breakfast, lunch, weekend brunch and aperitivo before evening pizza and Italian cooking take over. The result is a Porta Nuova address whose compact design and long daily arc give a distinctive Milanese setting to an unconventional approach to pizza.
What you should know about Amami Ristorante Pizzeria Caffè.
Amami Ristorante Pizzeria Caffè is best known for Mauro Rossetto and Cristiana Serafini's creation of the “Pizza Milanese,” a thin, crisp pizza produced without yeast and developed as the centerpiece of the restaurant they founded in 2015. Rossetto reached the project after years divided between Milan and the United States, where his professional work centered on promoting Italian food culture abroad; Serafini brought a marketing background that shaped AmaMi as a recognizable hospitality brand around their shared project. Their experimentation concentrated on eliminating yeast from the dough, then expanding the flour repertoire through Senatore Cappelli wheat, spelt, wholemeal, hemp, buckwheat and burnt wheat. The founders paired that technical premise with ingredients selected from small Italian producers, turning regional sourcing into the second component of the concept. Nearly a decade of development produced a second restaurant, AmaMi Ancora, which opened on Via Lazzaro Papi in Porta Romana in 2024 with architect Andrea Langhi directing its design. Langhi translated the Milanese premise into Ceppo di Gré stone, Italian herringbone oak flooring and Canaletto-walnut furniture inspired by 1950s design, extending Rossetto and Serafini's original culinary idea into architecture specific to their second location. AmaMi subsequently expanded the dough itself into Amaki, small rolled portions conceived for aperitivo, carrying the yeast-free base into a new format and giving the founders another application for the technique first developed at Via Vespucci.
Senatore Cappelli wheat gives one version of the dough a grain-driven foundation, joined by buckwheat, hemp, spelt, wholemeal and burnt-wheat alternatives whose differing structures alter crispness and flavor beneath the toppings. Tomato and mozzarella establish the simplest combination before DOP cured meats, cheeses and seasonal vegetables introduce stronger salt, fat and vegetal notes across the thin base. Ingredient sourcing reaches Piedmont for milled flours, Sicily for honey and citrus powder, Lombardy for meat and Puglia for extra-virgin olive oil, carrying the wider Italian kitchen beyond pizza through distinct regional products. Bread, fresh pasta and desserts are prepared in-house, allowing flour work to continue through several techniques outside the restaurant's signature dough. Amaki reshape that same yeast-free pizza into compact rolls finished with changing toppings and paired with cocktails, wine or craft beer during aperitivo. Crisp dough, regionally sourced ingredients, fresh pasta and rolled pizza formats establish a coherent sequence of preparations built around grain, Italian produce and the restaurant's defining absence of yeast.
How to fold Amami Ristorante Pizzeria Caffè into your trip.
Amami Ristorante Pizzeria Caffè works as the dining endpoint for an exploration of Porta Nuova that traces the district from a Napoleonic gateway through a surviving railway structure and into architecture dedicated to Milan's twentieth-century historical memory.
Begin at Arco di Porta Nuova, commissioned from Giuseppe Zanoia after the demolition of earlier buildings at the gate was ordered in 1807 and constructed between 1811 and 1813 as Milan's defensive bastions lost their military purpose. Zanoia connected the single triumphal arch to symmetrical customs buildings, using yellowish sandstone and sculptural work that included figures by Camillo Pacetti and Luigi Acquisti; its position on the old route toward Brianza made the gate part of the city's expanding northern commercial axis. Continue to Fondazione Riccardo Catella, housed inside a late-nineteenth-century railway warehouse that survived successive conversions into a film set and a contemporary-art workshop before restoration returned the building to active use in 2006. The intervention retained the historic industrial structure and placed it within a 4,000-square-meter public garden, preserving a physical remnant of the railway landscape that preceded the surrounding redevelopment. Conclude at Casa della Memoria, commissioned after Milan decided in 2010 to create a permanent home for associations devoted to the Resistance, Nazi deportations, terrorism and the massacres of the later twentieth century. Baukuh won the under-40 architectural competition in 2011, construction followed between 2013 and 2015, and the building opened on April 24, 2015, one day before the seventieth anniversary of Liberation, with historical photographs translated into large pixelated images across its polychrome-brick façades. The progression moves from Zanoia's Napoleonic reordering of Milan's northern threshold through the survival and reuse of railway architecture at Fondazione Riccardo Catella into Baukuh's purpose-built home for twentieth-century memory, revealing successive layers of the territory now occupied by Porta Nuova.
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