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Lee Wolen
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Lee Wolen
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Denis Martin
Angelo Corvitto
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Recipes
Recipes
White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
LE RICETTE
White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by
Andrea Aprea
Inner landscape
by
Pietro Leemann
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Pasta e potatoes
by
Nino Di Costanzo
Smoked squacquerone risotto, saffron pears and "Mora" bacon
by
Fabio Rossi
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
by
Philippe Léveillé
Coscia d'Anatra "Apicius"
Bread, salted butter & raspberry
by
Paolo Lopriore
Eulogy to the pig
by
Roberto Pongolini
Pasta and peas
by
Francesco Sposito
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Chicken Livers Pilaf
by
Stevie Parle
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Peach palm fettuccine Carbonara
by
Alex Atala
The carrier pigeon
by
Enrico and Roberto Cerea
Lime marinated scallops "Ceviche"
Fish With Açaí
Rice with Sichuan pepper, ginger and anchovies
by
Carlo Cracco
"Mastunicola"
Rigatoni, lettuce with liquorice and grated oil butter
by
Carlo Cracco
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Cod crème brûlée
by
Francesco Sposito
Geometry... of taste
by
Gianluca Fusto
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Author's articles list
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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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