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Enrique Dacosta
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Giorgio Nisoli
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Matthew Orlando
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Guido Martinetti
Frédéric Bau
Eric Ezechieli
Denny Imbroisi
Janez Bratovž
Massimo Minutelli e Tony Melillo
Paolo Donei
Attilio Marro
Alessandro Perricone
Recipes
Recipes
Trifle in a bubble...
LE RICETTE
Trifle in a bubble...
Rigatoni, lettuce with liquorice and grated oil butter
by
Carlo Cracco
Aubergine Parmigiana
by
Andrea Berton
Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by
Marcus Eaves
Extravagant emotion
by
Pierre Hermé
Celeriac cooked in salt crust
Muhu hapurokk
by
Peeter Pihel
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Marinated salmon and foie gras
by
Carlo Cracco
Coal flamed tartar of roe deer served with it´s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mälaren and melted animal fat.
by
Björn Frantzén
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Sound of the Sea
by
Heston Blumenthal
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by
Igles Corelli
“OrtoRiso”, Bettelmatt cheese ice-cream
by
Christian e Manuel Costardi
Leek and bacon croissants
by
Andrea Menichetti
Friday pizza
by
Massimo Gatti
Sweet ravioli
Hand drawn rigatoni with cooked and raw scorpion fish in its ragout
by
Alfonso Caputo
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
Scallop, beetroot mousseline sauce, Menton lemon sauce and "Buddha's hand"
by
Mauro Colagreco
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
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Author's articles list
Mondo pizza
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Author's articles list
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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Mondo pizza
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