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GLI CHEF
Matteo Pisciotta
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Luca Abbadir
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Roberto Petza
Franco Aliberti
Roberta Pezzella
Stefano Callegari
Fabrizia Meroi
Ciro Salvo
April Bloomfield
Andrea Menichetti
Galileo Reposo
Roberto Pongolini
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Davide Rampello
Antonio Cappadonia
Christophe Felder
Francesco Martucci
Luca De Santi
Isabella Potì
Angela Hartnett
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Marco Bolasco
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Hervé Fleury
Sergio Capaldo
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Dominga Cotarella
Christoforos Peskias
Edoardo Sandri e Gabriele Fedeli
Jean-François Piège
Pierre Hermé
Roberto Flore
Luca Govoni
Jessica Rosval
Ezra Kedem
Paul Liebrandt
Simone Padoan
Emmanuel Renaut
Jean-Luc Fau
Recipes
Recipes
Roast tripe
LE RICETTE
Roast tripe
by
Davide Oldani
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Mixed Boiled Meats (without boiling)
by
Massimo Bottura
Special relationship
by
Pietro Leemann
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
Bygdoy at 3
by
Paolo Lopriore
The carrier pigeon
by
Enrico and Roberto Cerea
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
The beetroot
by
Lorenzo Cogo
Tomato sauce, aromatic herbs and a bed of capers
by
Josean Alija
Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
by
Luigi Taglienti
4.0 Everything began
by
Gianluca Fusto
A sweet "caprese"
by
Stefano Baiocco
Heirloom carrot Gnocchi
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Evolution
by
Alain Chartier
Baby rosemary pizzas
by
Andrea Menichetti
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
by
Loretta Fanella
Veal fillet “Raviolo” with bone marrow
by
Emanuele Scarello
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
The unusual vegetable garden
by
Chiara Patracchini
Venison saddle marinated in rosemary honey and its liqueur
by
Emanuele Scarello
Celeriac cooked in salt crust
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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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Mondo pizza
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