A family place with one oven
Since day one: the same dough recipe, the same oven, and the same reason for the name.
The story
Pizzeria Burrata opened at Milana Preloga 2a, on the ground floor, with one stone oven and five tables. The oven is still the same one; there are more tables.
The dough recipe has not changed since the first day: very little yeast, a 48-hour cold rest and a bake at 400 °C, only once the pizza has been ordered. That is why here the pizza waits for the guest, not the other way round.
The name came from a cheese that barely sold at the start. Instead of taking it off the menu we put it in the name — and today the Burrata pizza is the most ordered thing in the house.
Everything that goes on a pizza is chosen every morning: tomatoes, cheeses, vegetables from the market. No central warehouse and no weekly deliveries — if something is not fresh, it is not on the menu that day.
We never wanted to be the biggest. We wanted to be the place you come back to.
— The Burrata family
Stone oven
High heat, short bake, a crust with real bubbles.
Fresh ingredients
We pick vegetables and cheeses every morning, not once a week.
Burrata — our pride
It is why we are called this. On pizza, in a sandwich, or on its own with olive oil.
The oven in numbers
- Temperature
- 400 °C
- Bake
- 90 s
- Dough rest
- 48 h
- Open
- 08–01 h
Come by — or let the pizza come to you.