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Chefs
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Cristiana Romito
GLI CHEF
Cristiana Romito
Cristoforo Trapani
Andrea Aprea
Pascal Barbot
Giacomo Devoto and Gianmarco Ferrandi
Sara Scarsella and Matteo Compagnucci
Gianfranco Vissani
Francesco Acquaviva
Juan Marì e Elena Arzak
Pier Giorgio e Luca Parini
Björn Frantzén
Massimo Pica
Ilario Vinciguerra
Massimo Spigaroli
Angela Hartnett
Enrico Baronetto
Enrico and Roberto Cerea
Jacques Décoret
Enrico Panero
Luca Abbadir
Simone Padoan
Simone Zanoni
Michele Pascale
Sergio Capaldo
Marco Bolasco
Lee Wolen
Roger Van Damme
Paulo Airaudo
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Michele Marcucci
Jean-Luc Fau
Guido Martinetti
Chiara Pavan
Andrea Tortora
Simone Bonini
Terry Giacomello
Giuseppe Li Rosi
Davide Cassi
Oriol Balaguer
Massimiliano Blasone
Gian Luca Forino
Jeremy Chan
Marcello Corrado
Guglielmo Paolucci
Mattia e Alessio Spadone
Recipes
Recipes
Tagliatelle with langoustines
LE RICETTE
Tagliatelle with langoustines
by
Niko Romito
Carn’e pesce (reference to Gualtiero Marchesi)
by
Daniel Canzian
Head mackerel and ALL BEER AHEAD
by
Luigi Taglienti
Sardine with anchovy butter and walnut rye bread
Instant carrot stock
by
Paolo Lopriore
Playing with consistency
by
Corrado Assenza
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Chocolate cake with Swiss chard, yoghurt and asparagus
by
Stefano Baiocco
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Ravioli with broccoli and sea urchins
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Eggs "alla Carbonara"
by
Iside De Cesare
Burnt oil cream with Banded Dye-murex
by
Carlo Cracco
"Mastunicola"
Pasta and helium
by
Alfonso Caputo
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Friscura aruci
by
Corrado Assenza
Bygdoy at 3
by
Paolo Lopriore
Clam tagliolini
by
Moreno Cedroni
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
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Sebastián Weigandt, chef del ristorante stellato argentino Azafrán, racconta: a Mendoza è cambiato tutto in pochi anni
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Author's articles list
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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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