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Chefs
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Ernst Knam
GLI CHEF
Ernst Knam
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Michele Abbatemarco
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Renato Bosco
René Redzepi
Domingo Schingaro
Victor Arguinzoniz
Barbara Lynch
Lorenzo Cogo
Stefano Deidda
James Petrie
Antonello Maietta
Andrea Sinigaglia
Fabrizio Mellino
Gennaro Battiloro
Giorgio Locatelli
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Davide Scabin
Manolo De La Osa
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Mauro Uliassi
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Pietro Leemann
Alessandro Tomberli
Matteo Lunelli
Arianna Consiglio
Luca Gardini
Mario Peqini
Niko Romito
Antonio Ziantoni
Nino Rossi
Agostino Perrone and Giorgio Bargiani
Federico Fazzuoli
Andrea Tortora
Giulio Terrinoni
Alessandro Roscioli
Oliver Glowig
Giacomo Devoto and Gianmarco Ferrandi
Alberto Piras
Igor Macchia
Recipes
Recipes
Veal ragout with nitrogen and rice lasagne
LE RICETTE
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
Crispy goose leg with foie gras potatoes and scallion
by
Enrico Bartolini
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by
Josean Alija
Fish With Açaí
After fishing
by
Daniel Facen
White fish ceviche with asparagus
by
Gastón Acurio
The new Ascolana olive
by
Carmine Calò
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
5-spice spaghettini soup
by
Jordi Vilà
Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by
Jacques Décoret
Focaccia
by
Claudio e Anna Vicina
Omelette with fine shopped herbs and “panxeta curada”
...a simple salad
by
Stefano Baiocco
Sweet pizza
by
Corrado Assenza
Friscura aruci
by
Corrado Assenza
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Oh my dear planet
by
Pietro Leemann
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Tagliatelle with langoustines
by
Niko Romito
Cod fish with rice
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Super tartare
by
Marco Stabile
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Burato e la Valpolicella: per la trovare del giusto equilibrio serve tempo
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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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