IT
Congresso
Iscrizioni & Acquisti
Hub Identità Golose
Identità digitali
Le Guide Identità Golose
Guida Pizza&Cocktail
Guida Ristoranti
Scarica l'app da Google Play
Scarica l'app dall'Apple Store
Bollicine del mondo
Scarica l'app dall'Apple Store
Scarica l'app da Google Play
Chefs
Chef
Cesare Battisti
GLI CHEF
Cesare Battisti
Christoforos Peskias
Matteo Vigotti
Luca Fantin
Davide Cassi
Niko Romito
Clelia d'Onofrio
Ivan e Matteo Piffer
Rossella Cerea
Kei Kobayashi
Marco Bizzarri
Francesca Morandin
Luca Pezzetta
Roberto Flore
Luciano Alberti
Claudio Pregl
Marcello Corrado
Daniel Burns
Ángel León
Donato Ascani
Jordi Herrera
Pier Giorgio e Luca Parini
Alex Stupak
Fabrizio Marino
Frank Rizzuti
Emanuele Manfroi
Dani Garcia
Ferran Adrià
Juan Camilo Quintero Merchan
Antonio Ziantoni
Pierpaolo Pavan
Carlo e Giovanni Guffanti Fiori
Ferdinando Martinotti
Carlo Cracco
Ugo Alciati
Jacopo Mercuro
Angelo Corvitto
Marta Grassi
Valerio Centofanti
Luciano Monosilio
Maicol Izzo
Sean Brock
Gabriele Bonci
Maria Josè San Román
Poul Andrias Ziska
Recipes
Recipes
Water
LE RICETTE
Water
by
Gianluca Fusto
Spaghetti Pizza Margherita
by
Davide Scabin
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
Mocofava with special ciccioli
by
Rodrigo Oliveira
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
Roast rack of suckling piglet glazed with coffee and cocoa bean honey, puréed lambs lettuce roots, chicory roots and gentian roots, coffee and gianduia
by
Enrico Crippa
Mixed nuts and sea asparagus
by
Paolo Lopriore
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
Trifle in a bubble...
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
S. Egidio community bread
by
Pierluigi Roscioli
The new Ascolana olive
by
Carmine Calò
White fish ceviche with asparagus
by
Gastón Acurio
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Beetroot gnocchi, Savoy herb gateau, Grana Padano
by
Emmanuel Renaut
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Cuttlefish with peas
by
Moreno Cedroni
Identity
by
Gianluca Fusto
Zolla di Certosa
by
Paolo Lopriore
Essence
by
Niko Romito
Montanara
by
Enzo Coccia
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Sections
Sections
Dall'Italia
Buona la prima a Palazzo Utini, il nuovo ristorante di Enrico Bartolini nella Food Valley d'Italia
SECTIONS LIST
Dossier Speciali
AUTHOR'S LIST
Primo piano
Zanattamente buono
Affari di Gola di Paolo Marchi
Capolavori Italiani in cucina
Dall'Italia
Dal Mondo
A tutta birra
Best Before
Bowerman around the world
Carlo Mangio
China Grill
Cibi Divini
Cibografando
Dolcezze
East Lombardy
Fine writers
Frantoio Squadrilli
Fuori Expo
Giovanna a Capo-tavola
Green
Guida alla Guida
Hôtellerie
Identità Expo
Identità Golose Milano
IG2018: il fattore umano
IG2019: costruire nuove memorie
IG2020: on the road
IG2021: il lavoro
IG2022: the future is now
IG2023: ladies and gentlemen, the revolution has been served
IG2024: the disobedience
In cantina
In libreria
In sala
Le nostre cene
Mare Aperto
Mondo pizza
Naturalmente
Nordic Food Lab
Passione Gelato
Pensa Tè
Signature Dishes
Ricette illustrate
Shake & shock
Spotti e mangiati
Female chef's life stories
Chefs' life stories
Tutto Expo
Partners
Events
International Events
Identità Los Angeles
Identità New York
Identità London
Identità Boston
Identità Chicago
Other Events
Identità di Gelato Senigallia
Grandi cuochi all'Opera
Identità Future
Identità Cortina
Identità di libertà
Tutti a Tavola!! #spesaalmercato
Qoco
Un risotto per Milano
Shanghai
Identità Expo
Presentazione
Calendario
Partners
Le cene di Identità Golose
A tavola con noi
Newsletters
Identità Golose
Identità di Vino
Identità di Pasta
Identità di Pizza
Identità di Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Shop
Identità Golose Milano
Identità Digitali
Guida Ristoranti
Guida Bollicine
Home
Sections
Mondo pizza
Nessun contenuto
Nessun contenuto
Spiacenti, al momento non è disponibile nessun contenuto.
Share
Mondo pizza
by
Author's articles list
Mondo pizza
by
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
Follow us on social networks
Sections
Discover the sections of Identità Golose Magazine
Dal Mondo
Dall'Italia
Primo piano
Carlo Mangio
Zanattamente buono
Mondo pizza
Affari di Gola di Paolo Marchi
Chefs' life stories
In cantina
Identità Expo
Dolcezze
In libreria
A tutta birra
Female chef's life stories
IG2020: on the road
See the full list