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Recipes
Recipes
Truffle delicacy of pear Macaé
LE RICETTE
Truffle delicacy of pear Macaé
by
Thierry Bridron
Cuttlefish with peas
by
Moreno Cedroni
Memories…
by
Franco Aliberti
Pasta and helium
by
Alfonso Caputo
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Lamb's liver wrapped in cacio and egg
by
Peppino e Angela Tinari
The silence of the woods
by
Daniel Facen
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Country simplicity
by
Corrado Assenza
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Cold fusion
by
Giuseppe Rambaldi
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Sweet rice sauté
by
Christian e Manuel Costardi
Mandarin ice, kumquat, angostura bitters
by
Daniel Patterson
Mullet fillet cooked in a salt capsule flavoured with seaweed
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
It could be a risotto
by
Matias Perdomo
Tail "alla vaccinara"
by
Valeria Piccini
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
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Bistrot 64: dulcis in fundo è la cacio e pepe
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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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