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GLI CHEF
Sergio Mei
Julia Scavo
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Christophe Felder
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Dante Sollazzo
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Thierry Bridron
Juri Chiotti
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Recipes
Recipes
Game of 4 flavours + 1
LE RICETTE
Game of 4 flavours + 1
by
Alessandro Negrini e Fabio Pisani
Clay baked crosne
by
Peeter Pihel
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
For the pizza dough
by
Simone Padoan
Anchovies, bitter coffee, orange and pasta
by
Davide Oldani
Apparent egg
by
Francesco Sposito
Taste of fish ravioli with dried perch roe
Shellfish ceviche
by
Gastón Acurio
Salad-style…
by
Josean Alija
Grilled lavaret strips, cress paté, artichokes, orange and lemon
by
Emmanuel Renaut
Shadow of oil
by
Franco Aliberti
The sweetness of rice
by
Alessandro Negrini e Fabio Pisani
Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by
Felice Sgarra
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by
Josean Alija
Curly strudel with custard ice-cream
by
Iside De Cesare
Pasta and beans with a mussel emulsion
by
Francesco Sposito
Cod crème brûlée
by
Francesco Sposito
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy salt
by
Gennaro Esposito
Lentil Today
by
Corrado Assenza
D’O white truffle fritter
by
Davide Oldani
Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by
Peter Brunel
Rice cremino
by
Enrico Bartolini
Mezze maniche with “ragout”… 847 km from Naples
by
Enrico Crippa
Mutton and onion textures
by
Sat Bains
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Nino Negri e un legame con la montagna che sale fino a 3.000 metri
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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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