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Alyn Williams
Davide Oldani
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Niimori Nobuya
Sergio Capaldo
Rosanna Marziale
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Alfio Ghezzi
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Roberta Esposito
Luca De Santi
Philippe Léveillé
Niko Romito
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Claudio e Anna Vicina
Norbert Niederkofler
Marcello Spadone
Davide Rampello
Gennaro Nasti
Stefano Ghetta
Gualtiero Marchesi
Guglielmo Paolucci
Carmine Calò
Davide Scabin
Fabio Abbattista
Ryan Clift
Angelica Giannuzzi
Denny Imbroisi
Ferdinando Martinotti
Tommaso Cannata
Recipes
Recipes
Local rabbit grilled with langoustines from Læsø
LE RICETTE
Local rabbit grilled with langoustines from Læsø
by
Paul Cunningham
Oh my dear planet
by
Pietro Leemann
Crunchy Black Rice with Green vegetables and Brazil nut milk
by
Alex Atala
After fishing
by
Daniel Facen
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
Tongue pastrami, ciauscolo and mustard ice-cream
by
Cristina Bowerman
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Clay baked crosne
by
Peeter Pihel
Beyond the strudel
by
Tatsuya Iwasaki
Friday squilla mantis
by
Mauro Uliassi
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Ravioli flavoured with lavender, nutmeg and almond
by
Aurora Mazzucchelli
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Rice with Sichuan pepper, ginger and anchovies
by
Carlo Cracco
Cold fusion
by
Giuseppe Rambaldi
Herring
Saffron risotto with pepper transparency
by
Enrico Bartolini
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by
Andoni Luis Aduriz
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
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I Maestri del Gusto: Andrea Berton e Renato Bosco Pizzeria a Identità Golose Milano
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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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