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All the news from the most copied and popular Italian dish in the world

Identit� Golose

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All the news from the most copied and popular Italian dish in the world

Identit� Golose

by

Author's articles list

Pizza Viaggio in Sicilia designed by Stefano Manfredi for Antonio Pappalardo's La Cascina di Sapori in Rezzato (Brescia)

26-10-2020 | 11:00

Stefano Manfredi: «Here's my new pizza Viaggio in Sicilia for La Cascina dei Sapori»

Marco Farabegoli is the soul of pizzeria al taglio Da Neo in Gambettola, near Cesena. He is a Petra Selected Partner

19-10-2020 | 11:00

Marco Farabegoli: don't change a successful dough. «The quality of my work gave me serenity»

Friedrich Schmuck, pizza-chef and patron at Piano B in Ortigia, in the heart of Syracuse. He will speak at Identità Golose 2020, his lesson is scheduled on Monday 26th of October in Sala Blu 2, at 2,40 pm, as part of Identità di Pane e di Pizza, in collaboration with Petra® Molino Quaglia). To register, click here

12-10-2020 | 11:00

Friedi Schmuck breaks the delay: his Piano B in Syracuse is now 100% (great) pizza

Federico and Tommaso Vatti. The two brothers, the latter in charge of the wines, the former of the culinary offer, shine at La Pergola in Radicondoli, in the countryside of Siena

02-10-2020 | 06:00

Well done Tommaso Vatti, great pizza with a Tuscan identity in the beautiful Radicondoli

Marinara at Berberè

21-09-2020 | 11:00

Parsley doesn’t go well with everything

Margherita Extravergine from Massimiliano Prete. The dough is with Petra Evolutiva. On top, a sauce with tomatoes from Vesuvius a lampadina from Marianna D’Auria, and then goat’s milk ricotta from Martino Patti, and finally basil pesto and pistachios from Bronte «in honour of the great master Corrado Assenza».

31-08-2020 | 11:00

Massimiliano Prete: «Pizzerias are about conviviality, in safety». And he pulls out of the oven Margherita Extravergine

«One of our most popular pizzas… It it because burrata, added at the end, is the solution to all of the summer problems?!». These are the words of Daniele Donatelli, two restaurants in San Giovanni Lupatoto (Verona), Donatelli 3011 and Donatelli Pizza & Birra

24-08-2020 | 11:00

Donatelli: after studying and experimenting during the lockdown, he’s now back at work with energy

Antonio Polzella with his father Giovanni in the 2K-plant olive grove – next to wheat fields – from which they make the HinØial oil

17-08-2020 | 11:00

At Polzella’s lots of news for the wellbeing of the guests, what with new experiences and food quality

Pizza Popeye, one of the most popular at Gennaro Battiloro’s Battil'oro in Seravezza (Lucca), topping of «baby spinach, cinta senese sausage, toasted hazelnuts and mayonnaise of beetroot on a base of fiordilatte». The dough is classic, PetraViva with wheatgerm, sourdough, and 36 hours of leavening

11-08-2020 | 11:00

Battiloro: we were flooded with our clients’ love. Now a reassuring menu, soon some news too

Brothers Andrea, Matteo and Alberto Rundo

01-06-2020 | 11:00

Re di Cuori near Padua, a nice success for the three brothers specialised in delivery pizza

A post with a photo from the Facebook page of I Tigli: Simone Padoan at work, by himself.

22-05-2020 | 08:00

Simone Padoan: time to plan the future. I will deliver my pizzas all across Italy

The pre-dough. All the photos are from Brambilla-Serrani

21-05-2020 | 12:00

Cristian Marasco teaches us to make pizza without yeast... - VIDEO

Pizza Minestra di broccoli e arzilla, one of the two new pizzas from Luca Pezzetta of L'Osteria di Birra del Borgo in Rome. Absolutely delicious

13-03-2020 | 12:00

Aspettando Identità... Luca Pezzetta’s two new pizzas are fantastic

Fabrizio Mancinetti is the talented pizzaiolo from The Oven, high quality in Bath, in England

04-03-2020 | 11:00

Fabrizio Mancinetti, from England, a new face for contemporary pizza

On the 6th of November the curtain fell on edition 2019 at PizzaUp inside the school of Molino Quaglia in Vighizzolo d'Este (Padua) after three days of works with the presentation of the first volume of the Almanacco della Pizza. In the middle, wearing a black t-shirt, the man who revolutionised contemporary pizza: Simone Padoan

15-01-2020 | 11:00

PizzaUp, the winning word is empathy

Chinappi’s pizza with tomato, garlic, oil and chilli pepper

25-12-2019 | 11:00

Stefano Chinappi, back to pizza

Pizza from Qvinto, a Roman multifaceted place

18-12-2019 | 11:00

Ivano Veccia, Ischia’s pizza at Qvinto’s in Rome

Colombo 1933 currently has 12 branches: 6 in Busto Arsizio, 2 in Gallarate and then there are those in Olgiate Olona, Marnate, Castellanza and Dairago (info: colombo1933.com). The establishment has become a member of the exclusive Petra Selected Partners.

02-12-2019 | 11:00

Great bread making at Colombo’s in Varese

Grana sandwich from La Farcia, with seven branches in Piedmont, in Asti, Alessandria, Biella, Cuneo and Torino

23-10-2019 | 11:00

La Farcia, panini and focaccia made in Piedmont

18-10-2019 | 11:00

Squib in Catania, a success for gourmet pizza

One of the delicacies from pizzeria Caruso, via Adua 17 in Trecate (Novara)

09-10-2019 | 11:00

Pizzeria Caruso, from Tramonti to Trecate

Francesco Martucci, patron-pizzaiolo at I Masanielli in Caserta

04-10-2019 | 11:00

Who’s Francesco Martucci, the other number one

A truly romagnola pizza at Ossteria in Savignano sul Rubicone, in the province of Forlì-Cesena (via Battisti 23/d. Tel. +39 0541 944939, ossteriasavignano.com): Raw ham, squacquerone cheese and rocket

23-09-2019 | 11:00

Contemporary pizza at Ossteria in Romagna

Sabino Stingone in front of the oven in his pizzeria I Gastronauti in Lucera, via Garibaldi 103, tel. +39 389 1750994. Photo by Luciana Squadrilli

16-09-2019 | 13:00

Stingone’s interpretations of pizza Margherita at I Gastronauti, Lucera

Pizza with Potatoes, guanciale and fennel seeds by Francesco Apreda at Divinity in Rome (photo Alberto Blasetti)

13-08-2019 | 11:00

Francesco Apreda’s Spezial Pizza at Divinity

In Naples, on Tuesday 23rd July, the award giving event for the third edition of 50 Top Pizza ended with everyone on the stage, celebrating the victory of two people: Franco Pepe and Francesco Martucci

31-07-2019 | 11:00

Caserta is more and more the capital of pizza

Guglielmo Vuolo, born in 1960, is the son of Enrico, a decan of genuine Neapolitan pizza

17-07-2019 | 11:00

Guglielmo Vuolo takes flight

Valentino Tafuri

05-07-2019 | 11:00

3Voglie, research and novelties, and a heart in Battipaglia

Edoardo Papa and his pizza. In Fucina, in Rome, turns ten

24-06-2019 | 11:00

Edoardo Papa, In Fucina’s tenth anniversary

In Acireale a pizzeria with a must: quality

21-06-2019 | 11:00

Frumento’s fine pizza, in Acireale

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