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Chefs
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Lello Ravagnan
GLI CHEF
Lello Ravagnan
Jacques Décoret
Sergio Colalucci
Alain Chartier
Enrique Dacosta
Federico Quaranta
Ernst Knam
Francesco Acquaviva
Maurizio Bernardini
Shane Osborn
Alessandro Pipero
Joxe Mari Aizega
Gennaro Battiloro
Caterina Ceraudo
Magnus Nilsson
Luca Zaccheroni e Omar Casali
Riccardo Camanini
Vladimir Mukhin
Vito Mollica
Giuseppe Rambaldi
Bernardo Paladini
Matias Perdomo
Roberto e Fiorella Ghisolfi
Carmen Vecchione
Sang Hoon Degeimbre
Eric Ezechieli
Sanjay Dwivedi
Victor Arguinzoniz
Chiara Pavan
Paolo Lorenzoni
Massimo Gatti
Cristiano Tomei
Sunny Menon
Davide Oldani
Wylie Dufresne
Pino Cuttaia
Joan Roca
Michele Lazzarini
Chumpol Jangprai
Umberto Montano
Nino Rossi
Paolo Piantoni
Alain Ducasse
Daniele Usai
Yann Duytsche
Recipes
Recipes
Rutabaga with Pork bouillon and Oregano
LE RICETTE
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by
Marcus Eaves
Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by
Mauro Colagreco
Puff of iced seawater
by
Corrado Assenza
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Sweet pizza
by
Corrado Assenza
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
Marine expression
by
Paul Liebrandt
Pepper skin ravioli with tuna and green olives
by
Pier Bussetti
Fresh pasta parcel stuffed with seafood
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
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
Garlic, oil, chili pepper and mint
by
Elio Sironi
Mexican Bubble Cup
Lime marinated scallops "Ceviche"
Natural cuttlefish
by
Jordi Vilà
Fondant tripe
by
Davide Oldani
Cebiche caliente
by
Gastón Acurio
Sound of the Sea
by
Heston Blumenthal
"Mastunicola"
Apparent egg
by
Francesco Sposito
Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme
by
Riccardo Monco and Annie Féolde
Curau, banana skin and caviar
by
Roberta Sudbrack
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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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Mondo pizza
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