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Mauro Petrini
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Michael Anthony
Roberta Esposito
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Gabriele Dani
Francesco Bracali
Ernesto Iaccarino
Pino Cuttaia
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Valentina Tepedino
Rosanna Marziale
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Norbert Niederkofler
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Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
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Roy Caceres
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Claudio Pregl
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Fabrizia Meroi
Leonor Espinosa
Michele Pascale
Tony Mantuano
Fabrizio Fiorani
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Pieter Lonneville
Recipes
Recipes
Nikko Spring
LE RICETTE
Nikko Spring
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Grilled lavaret strips, cress paté, artichokes, orange and lemon
by
Emmanuel Renaut
My sweet vegetables
by
Pietro Leemann
Kamut tagliatelle ice-cream, butter, cardamom and spelt
by
Alessandro Gilmozzi
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Instant carrot stock
by
Paolo Lopriore
Different textures of arctic snowgrouse
by
Hans Välimäki
La riccia
by
Franco Pepe
Egg and cauliflower
by
Antonia Klugmann
Sound of the Sea
by
Heston Blumenthal
”Tataki” of capercaillie with caramellized rowanberries. Raw liqourice and carrots from our own garden cooked in it´s own juice. Served with a small liqourice tasting herb salad
by
Björn Frantzén
Petite Marmite
by
Davide Scabin
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
Celeriac cooked in salt crust
Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce
by
Galileo Reposo
Geometry... of taste
by
Gianluca Fusto
Sardine with anchovy butter and walnut rye bread
Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
by
Giuliano Baldessari
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
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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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