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Julia Scavo
Alessandro Dal Degan
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Luigi Dell'Amura
Giorgio Caruso
Marta Grassi
Fabrizio Molteni
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Attias Tarlao
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Andrea Berton
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Nicola Olivieri
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Manolo De La Osa
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Chiara Pavan
Paolo Lopriore
Sophie Lair-Costet
Damiano e Giovanni Nigro
Enrico Crippa
Carlos Garcia
Sanjay Dwivedi
Enrico Bartolini
Christian Milone
Giuseppe Li Rosi
Pascal Barbot
Teo Musso
Nadia, Antonio e Giovanni Santini
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Jordi Herrera
Recipes
Recipes
Friscura aruci
LE RICETTE
Friscura aruci
by
Corrado Assenza
Potato Dumplings with Squab in Guazzetto
by
Lidia e Joe Bastianich
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Cuttlefish gnocchi, broccoli juice, Romanesco broccoli and Taggiasca olive oil
by
Andrea Berton
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Cod and hare
by
Moreno Cedroni
Summer trout
by
Ana Roš
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by
Jacques Décoret
Different textures of arctic snowgrouse
by
Hans Välimäki
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Concentrated turbot essence
So-Riso croccante
by
Andrea Besuschio
Foil-baked rice
by
Enrico Bartolini
Chocolate cake with Swiss chard, yoghurt and asparagus
by
Stefano Baiocco
For the pizza dough
by
Simone Padoan
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Turnips with sheep yogurt mousse and nasturtian leaves
by
Christian Puglisi
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Muhu hapurokk
by
Peeter Pihel
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
by
Andrea Mattei
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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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