Newsletter

Identità di Pizza

IDENTITà DI PIZZA
65 - 22-05-2020

This issue of the newsletter dedicated to pizza is strongly focused on home deliveries of pizza margherita and marinara because in the almost two months of quarantine, with many workplaces deserted, there was no alternative to staying at home. (...)

IDENTITà DI PIZZA
64 - 17-03-2020

There’s no specific season for pizza. You can eat it always and everywhere. What changes is the ingredients spread on the disc of bread, at least in those pizzerias that follow the seasons and escape from every standardisation of pizza. (...)

IDENTITà DI PIZZA
63 - 18-01-2020

Piero Gabrieli in the following news and, in general, during the latest edition of PizzaUp in November in Vighizzolo d’Este, raises an important issue in contemporary communication: how should you cho (...)

IDENTITà DI PIZZA
62 - 05-11-2019

While Pier Daniele Seu presented the future of pizza at the latest edition of LSDM in Paestum, a piece you can read  (...)

IDENTITà DI PIZZA
61 - 17-09-2019

There’s nothing more Italian than pizza. We don’t have to share it with other people around the world, as in the case of pasta and rice. We don’t even need to explain to foreigners the meaning of “al dente”. This is n (...)

IDENTITà DI PIZZA
60 - 02-08-2019

Pizza is acquiring more a more the role of a dish that offers us the possibility to share ideas, something that is hard to do with other dishes. This because its straight jacket, the disc of bread used as the canvas, is also its forte, a common de (...)

IDENTITà DI PIZZA
59 - 14-06-2019

Crosta is an establishment with two souls: we owe the bread to Giovanni Mineo, and the pizza to Simone Lombardi. All this in Via Bellotti 13 in Milan, tel. +39.02.38248570. It opened early (...)

IDENTITà DI PIZZA
58 - 01-05-2019

At Identità Golose at the end of March 2019 Chiara Quaglia and Piero Gabrieli unveiled the Almanacco della Pizza which they will present a (...)

IDENTITà DI PIZZA
56 - 23-02-2019

It’s been eight years since pizza, as recalled by Carlo Passera in this issue,made its debut at Identità Golose. And what a debut it was, back in 2011. Three pizzas – and their pizzaioli -, launched th (...)

IDENTITà DI PIZZA
55 - 12-01-2019

As we approached the end of the year, there were endless best-of lists, endless discussions on the health of Italian cuisine, on the choice between creativity and tradition, on why 10 three-star restaurants in Italy are too few, and there are no p (...)

IDENTITà DI PIZZA
54 - 21-11-2018

A few days ago, in Vighizzolo d’Este, near Padua, the 2018 edition of PizzaUp took place at Molino Quaglia. The event also opens this newsletter. Among the novelties I’d like to mention, there’s the Al (...)

IDENTITà DI PIZZA
53 - 11-09-2018

On the 13th of August, I was struck by the title of the first news in Thrillist’s newsletter, an American website whose content goes beyond food and restaurants: (...)

IDENTITà DI PIZZA
52 - 02-08-2018

A few weeks ago I was speaking with a really good chef. One of those chefs who would risk their money to establish their ideas, and their recipes. I was struck by what he said about pizza. He said it’s a limited way of cooking because there& (...)

IDENTITà DI PIZZA
51 - 23-07-2018

I never thought that on a professional level there could be a tangible difference between the same dish, whether a male or a female chef had made it. Elena Arzak, who runs  (...)

IDENTITà DI PIZZA
50 - 24-03-2018

This issue of the newsletter dedicated to pizza, celebrates what we experienced, also in terms of bread, in the latest edition of Identità Golose, three weeks ago in Milan. However, Carlo Passera also features the (...)

IDENTITà DI PIZZA
49 - 25-02-2018

I wouldn’t turn back. My favourite pizzas, due to recent quality, are no longer calzone filled with ricotta (which I hate when in the shape of a pizza), fiordilatte and cooked ham, nor pizza with cooked ham and anchovies added before baking. (...)

IDENTITà DI PIZZA
48 - 04-01-2018

In the ocean of comments that followed the death of Gualtiero Marchesi, who (...)

IDENTITà DI PIZZA
47 - 22-12-2017

After presenting the 11th edition of the Guida di Identità Golose ai ristoranti di Italia, Europa e Mondo (the third only online) at the Excelsior Hotel Gallia in Milan on the 28th November, we gave a look a (...)

IDENTITà DI PIZZA
46 - 21-11-2017

After the announcement in mid-October that Il Fattore Umano - The Human Factor -will be the theme of Identità Golose 2018, to be held in Milan on the 3rd-5th March, last week we revealed the emblem dish (...)

IDENTITà DI PIZZA
45 - 17-10-2017

The past few days we were at work with IG America. Like last year, this year too Chicago anticipated New York, while Boston followed like the cherry on the cake. It all happened between the 7th and 13th of October. Chicago is a truly intr (...)

IDENTITà DI PIZZA
42 - 04-04-2017

The latest edition of Identità di Pizza in Milan three weeks ago, but also lots of travelling around the world, confirmed my opinion that Naples is a prisoner of that masterpiece the entire world admires and envies: her majest (...)

IDENTITà DI PIZZA
41 - 04-03-2017

only last week, in the greeting in the general newsletter of Identità Golose, issue 496, I recalled how the president of Iceland, Guðni Thorlacius Jóhannesson, inveighed against pineapple pizza, so (...)

IDENTITà DI PIZZA
40 - 05-01-2017

We’ve posted the programme of Identità Golose 2017 (...)

IDENTITà DI PIZZA
39 - 15-12-2016

Antonella De Santis interview Fausto Arrighi «inspector from 1977 to 2005 and direc (...)

IDENTITà DI PIZZA
38 - 18-11-2016

From Tuesday till Thursday last week, the tenth edition of PizzaUp took place in Milan. The annual event was organised by Molino Quaglia for nine years in their headquarters in Vighizzolo d (...)

IDENTITà DI PIZZA
37 - 11-10-2016

The third edition of Identità Chicago and the seventh one in New York have just ended. There was an important debut in New York for pizza. In Milan it has been a constant presence for years now and last year we also celebrated it London, for (...)

IDENTITà DI PIZZA
36 - 27-07-2016

Last night at Davide Scabin’s Combal.zero in Rivoli, close to Torino, on top of the three new products by Birra Moretti we had t (...)

IDENTITà DI PIZZA
35 - 11-07-2016

If you tell an Italian chef he makes nouvelle cuisine it’s not a compliment. The very same applies to pizza chefs who follow the steps of Simone Padoan when they hear, especially from Neapolitans, that truth be said their pizza is foc (...)

IDENTITà DI PIZZA
34 - 23-03-2016

Lots has been said this past few months about pizza in every shape. Two news above all: Naples’ hope to see its masterpiece in the Intangible Cultural Heritage list, thus safeguarded by UNESCO; and the hopes of the many pizza chefs scattered around (...)

IDENTITà DI PIZZA
33 - 06-03-2016

Gina DePalma, who passed away at 49, on 29th December in New York, was not a fantastic pizza-chef but a pastry-chef. Her name is tied to Mario Batali’s (...)

IDENTITà DI PIZZA
32 - 20-12-2015

We’ll need to wait at least one more year for a pizzeria to be awarded with a Michelin star. And perhaps even then it won’t be one of those that are most popular among critics and enthusiasts. It is true that Sergio Lovrinovich, (...)

IDENTITà DI PIZZA
31 - 13-11-2015

What a fine week, the one between October and November was. On top of the presentation of the 2016 guide and the grand finale at Expo, I was at Identità di Pizza in London and at PizzaUp in Vighizzolo d’Este, Padua, where (...)

IDENTITà DI PIZZA
30 - 23-10-2015

Premio Birra Moretti Gran Cru, to which we will soon dedicate a special release, barges into this issue of Identità di Pizza, as in the finals in Milan, on Monday 19th October, Riccardo Gaspari of (...)

IDENTITà DI PIZZA
29 - 04-08-2015

Perhaps excellent, in the title of the article below, is too strong an adjective, perhaps good would have been closer to reality yet if we’re talking about Milan, it is easy to get carried away. Pizza and pizzerie in Milan, have long (...)

IDENTITà DI PIZZA
28 - 13-06-2015

Lievità is the name of a new pizzeria in Milan, in Via Ravizza 11, tel. +39.02.91328251, serving gourmet pizza. This is very welcome in a town whose weak point is pizza. Something is changing but we’re just at the beginning of the journey. (...)

IDENTITà DI PIZZA
27 - 27-04-2015

On March 31st Munchies published an interview with Christian Puglisi, the less Nordic of Northern Europe’s talents, as his father is from Sicil (...)

IDENTITà DI PIZZA
26 - 21-02-2015

I’m literally impressed by the day dedicated, during the eleventh edition of Identità Golose, to bread (in the morning) and pizza (in the afternoon). I’m impressed by the energy gushing out, one event after the other, and by the confirmat (...)

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