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GLI CHEF
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Andrea Grignaffini
Cristiana Romito
Luigi Dell'Amura
Shane Osborn
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Zuo Cuibig
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Roy Caceres
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Luigi Taglienti
Michele Biagiola
Chris Fischer
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Roberto Petza
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
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Recipes
Recipes
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
LE RICETTE
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by
Mauro Uliassi
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
Friday pizza
by
Massimo Gatti
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Forest Bread
by
Yoshihiro Narisawa
Game of 4 flavours + 1
by
Alessandro Negrini e Fabio Pisani
Beet and goat cheese tart (broken, inverted), rye and dill
by
Daniel Patterson
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Gorgonzola cassata with saffron spicy fruit
by
Davide Oldani
Bread, chocolate, oil and salt
by
Luca Lacalamita
Beetroot, goat's cheese and honey salad
by
Eugenio Pol
Goat's cheese and honey ravioli
by
Eugenio Pol
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
After fishing
by
Daniel Facen
Trifle in a bubble...
Red identity
by
Franco Aliberti
Bread, salted butter & raspberry
by
Paolo Lopriore
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Beyond the strudel
by
Tatsuya Iwasaki
Mocofava with special ciccioli
by
Rodrigo Oliveira
Petite Marmite
by
Davide Scabin
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Zolla di Certosa
by
Paolo Lopriore
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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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