At the BT Milano restaurant nine pizza doughs and chef Massimo Della Vedova's new menu

All the spring novelties from the Lorenteggio area restaurant

Impossible not to have heard of BT Milano. Famous above all for its pizzas (it has no less than 9 different doughs to choose from) available in classic, gourmet and also by the metre versions, it is located in the Lorenteggio area and attracts both local customers and pizza lovers from all over the city. Classic and gluten-free are now popular throughout Milan, but here you can also try much more unusual variants, such as cereal, kamut, charcoal, cereal and quinoa, soya, but also turmeric and hemp sativa. But you also come to the BT Milano restaurant for the cuisine of chef Massimo Della Vedova, synonymous with continuous research on raw materials and characterised by a combination of technique and boldness, combined with experimentation and taste. A refined cuisine that is best expressed in the dishes created for the new menu, such as the fish tile with vanilla oil and citrus fruits, the octopus on purple potato mousse, the spaghetti with anchovies and colatura di Cetara, the pacchero with lamb ragout, fava beans celery and vegetable brunoise on a spinach mousse, the spring risotto with asparagus and Montasio cheese, the unusual and very tender suckling pig cooked at low temperature with fried artichokes and herb flan, the grilled fish or the sea bass fillet with cream of peas, carrots, onions and freshly peeled orange. Also excellent are the desserts, handmade by the restaurant's pastry chef and also available for gluten-intolerant diners.