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Chefs
Chef
Giuseppe Lo Iudice e Alessandro Miocchi
GLI CHEF
Giuseppe Lo Iudice e Alessandro Miocchi
Jeremy Bearman
Carmine Calò
Christian Puglisi
Stefano Ghetta
Alessandro Tomberli
Natalino Ambra
Michele Lazzarini
Giulia Liu
Alessandro Borghese
Cinzia Cinzia De Lauri e Sara Nicolosi
Giuliano Baldessari
Marta Scalabrini
Miguel de la Cruz
Pier Bussetti
Ivan e Matteo Piffer
Wicky Priyan
Andrea Canton
Pietro Leemann
Eric Ripert
Tommaso Cannata
Enrico Pierri
Simone Bonini
Claudio Pregl
Simone Finazzi
Vladimir Mukhin
Fulvio Pierangelini
Pascal Barbot
Alvin Leung
Alex Gares
Vittorio Fusari
Andrea Tortora
Pier Daniele Seu
Jean-François Dargein
Daniel Facen
Mauro Brun e Bruno Rebuffi
Arianna Consiglio
Chiara Patracchini
Riccardo Gaspari
Franck Cerutti
Eric Pras
Antonio Ziantoni
Maria Chiara Sanna
Luca Landi
Fabrizio Molteni
Recipes
Recipes
“Emmentaler Cheese” with white asparagus and lemon thyme
LE RICETTE
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Loška smojka (loška turnip)
by
Vesna e Gašper Carman
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
Dessert: a sweet story
by
Ivano Mestriner
Absolute Synthesis
by
Corrado Assenza
Cocoa and camphor explosion
by
Franco Aliberti
Lime marinated scallops "Ceviche"
Pinzimonio
by
Igor Macchia
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
D-Limousine belly salad with puntarelle and mustard
by
Gian Pietro e Giorgio Damini
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter
by
Philippe Léveillé
Baby rosemary pizzas
by
Andrea Menichetti
Playing with consistency
by
Corrado Assenza
Spaghetti Pizza Margherita
by
Davide Scabin
Clam tagliolini
by
Moreno Cedroni
Mezze maniche with “ragout”… 847 km from Naples
by
Enrico Crippa
Summary
by
Corrado Assenza
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Baked onion with spaghettoni and anchovy sauce
by
Davide Scabin
Blood pudding and popped buckwheat
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Cocktail bar d’autore: otto indirizzi in Friuli Venezia Giulia
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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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