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Chefs
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Roberto Petza
GLI CHEF
Roberto Petza
Riccardo Monco and Annie Féolde
Simone Tondo
Sauro Ricci
Alexandre Gauthier
Attilio Marro
Federico Fazzuoli
Poul Andrias Ziska
Valentina Rizzo
Massimo Bottura
Gianluca Fusto
Marta Cotarella
Edoardo Sandri e Gabriele Fedeli
Roberta Esposito
Pino Cuttaia
Mehmet Gürs
Luca Zaccheroni e Omar Casali
Zuo Cuibig
Marcello Leoni
Paco Morales
Andrea Mattei
Ivan e Matteo Piffer
Alfio Ghezzi
Gonzalo Luzarraga
Francesco Sposito
Corrado Scaglione
Maria Solivellas
Massimo Minutelli e Tony Melillo
Pascal Barbot
Dario Nuti
Joan Roca
Guglielmo Paolucci
Donato Ascani
Luigi Dell'Amura
Sunny Menon
Eric Ezechieli
Pierre Hermé
Ciro Scamardella
Emanuele Manfroi
Luca Lacalamita
Eugenio Boer
Roberto Carcangiu
Titti Traina
Martino Faccin
Matteo Aloe
Recipes
Recipes
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
LE RICETTE
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Pinzimonio
by
Igor Macchia
Cod with cold horseradish, apples and pickled cucumber
by
Daniel Berlin
Check salad
by
Davide Scabin
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Friscura aruci
by
Corrado Assenza
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
by
Filippo Chiappini Dattilo
Cebiche caliente
by
Gastón Acurio
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Black and red
by
Gualtiero Marchesi
Omelette with fine shopped herbs and “panxeta curada”
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Sibillini-style crispy partridge
by
Mauro Uliassi
Carbonara sauce, bacon, black pepper and spooned pasta
by
Davide Oldani
Sweet ravioli
Water
by
Gianluca Fusto
Mediterranean fresco
by
Tatsuya Iwasaki
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Tribute to Pirangi (little village near Sao Paolo)
by
Rodrigo Oliveira
Senigallia Fest baby squid and crab juice
by
Mauro Uliassi
D-Limousine belly salad with puntarelle and mustard
by
Gian Pietro e Giorgio Damini
Forest floor
by
Loretta Fanella
The four seasons
by
Loretta Fanella
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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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