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Chefs
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Jason Atherton
GLI CHEF
Jason Atherton
Giuseppe Oliva
Gennaro Nasti
Gastón Acurio
Silvio Spinelli
Corrado Scaglione
Pietro Zito
Andrea Paternoster
Stefano Ciotti
Simone Cozzi
Sunny Menon
Hervé Fleury
Joxe Mari Aizega
Enrico Panero
Ilario Vinciguerra
Giuseppe Carino
Jun Lee
Luciano Alberti
Matteo Casone
Luca Abbadir
Marta Scalabrini
Juan Marì e Elena Arzak
Vito Mollica
Giancarlo Timballo
Franco e Raffaella Cazzamali
Davide Scabin
Tim Raue
Stevie Parle
Roberto e Fiorella Ghisolfi
Alfredo Russo
Michelangelo Mammoliti
Giuseppe Zen
Friedrich Schmuck
Gert De Mangeleer
Felice Sgarra
Daniel Facen
Maicol Izzo
Giampaolo Ottazzi
Paco Morales
Denis Martin
Christian Milone
Eric Pras
Jordi Vilà
Attias Tarlao
Bryce Shuman
Recipes
Recipes
Potato Dumplings with Squab in Guazzetto
LE RICETTE
Potato Dumplings with Squab in Guazzetto
by
Lidia e Joe Bastianich
Fish With Açaí
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Glass of green apple water
by
Alain Chartier
Veal fillet “Raviolo” with bone marrow
by
Emanuele Scarello
Head mackerel and ALL BEER AHEAD
by
Luigi Taglienti
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
2008 white truffle perfume
by
Davide Oldani
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Cream of celery, black truffle and cheese fondue
by
Pascal Barbot
Porcini, cuttlefish & sea urchin
by
Sergio Dondoli
Macarons glacés
by
Alain Chartier
Avocado with tomato powder and olive oil
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by
Peter Brunel
Rice cremino
by
Enrico Bartolini
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Crunchy Black Rice with Green vegetables and Brazil nut milk
by
Alex Atala
Crescentina bread for people affected by coeliac disease
by
Massimo Bottura
Bygdoy at 3
by
Paolo Lopriore
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Pasta and peas
by
Francesco Sposito
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Author's articles list
Mondo pizza
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Latest articles published
23-05-2023
Oh, we love Luca Doro: pizza and love in Macerata Campania (but now also near Udine!)
19-05-2023
Nancy Silverton and Franco Pepe: Authentic emotion
05-11-2022
The 'new all-time pizzeria': Mani in Pasta triples in Via Procida 1, in Milan
11-06-2021
Flegrea: the temple of Neapolitan pizza in Torino focusing on digestibility and excellent raw materials
04-06-2021
Wide range, balance and creativity: the winning recipe of the high-altitude pizza at El Gringo in Calalzo di Cadore
28-05-2021
Ilaria Puddu and the secrets of a small empire of pizza (awarded by the Guida Identità Golose 2021)
21-05-2021
The (almost) 100 pizzerias in the Guida IG 2021: a record that shows the big leap pizza has made in quality
30-04-2021
Autoctona, Vatti's project goes beyond Radicondoli
23-04-2021
Officine del Cibo, pizza meets the cuisine of Liguria
16-04-2021
The revolution of Trecentogradi in Corigliano Calabro
09-04-2021
Mama: if bread is the source (of pizza too)
02-04-2021
Lello Ravagnan's new bakery
15-03-2021
Once upon a time... the nice fairy-tale of Madremia in Avellino
08-03-2021
Spicchi d'arte, what a pizza in Tricase!
01-03-2021
Reacting to the emergency: Cristian Marasco and the wood oven for pizza where he also bakes panettoni
22-02-2021
Ivan Gorlani at Era Pizza is so good. Our three tastings confirm it (available to take away and for delivery)
26-10-2020
Stefano Manfredi: «Here's my new pizza Viaggio in Sicilia for La Cascina dei Sapori»
19-10-2020
Marco Farabegoli: don't change a successful dough. «The quality of my work gave me serenity»
12-10-2020
Friedi Schmuck breaks the delay: his Piano B in Syracuse is now 100% (great) pizza
02-10-2020
Well done Tommaso Vatti, great pizza with a Tuscan identity in the beautiful Radicondoli
21-09-2020
Parsley doesn’t go well with everything
31-08-2020
Massimiliano Prete: «Pizzerias are about conviviality, in safety». And he pulls out of the oven Margherita Extravergine
24-08-2020
Donatelli: after studying and experimenting during the lockdown, he’s now back at work with energy
17-08-2020
At Polzella’s lots of news for the wellbeing of the guests, what with new experiences and food quality
11-08-2020
Battiloro: we were flooded with our clients’ love. Now a reassuring menu, soon some news too
01-06-2020
Re di Cuori near Padua, a nice success for the three brothers specialised in delivery pizza
22-05-2020
Simone Padoan: time to plan the future. I will deliver my pizzas all across Italy
21-05-2020
Cristian Marasco teaches us to make pizza without yeast... - VIDEO
13-03-2020
Aspettando Identità... Luca Pezzetta’s two new pizzas are fantastic
04-03-2020
Fabrizio Mancinetti, from England, a new face for contemporary pizza
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