Gioacchino Bonsignore
Faux chocolate tofu, warm haddock flakes with pink pepper, baby leeks in soya vinaigretteby Frédéric Bau
Shake & shock Grande Italia a Londra: il racconto di Agostino Perrone e Giorgio Bargiani, sulla vetta del World’s 50 Best Bar
Edoardo Papa and his pizza. In Fucina, in Rome, turns ten
He was the first, ten years ago, to bring “gourmet pizza” to Rome – this was the most popular definition at the time, before it became abused and ill-used – offering very complex seasonings added to a light and fragrant dough, which was willingly intended as a “neutral base” for the topping, and the “tasting format”, serving one pizza at the time so that every guest could fully appreciate it.
The pizzeria
Pizza with broccoletti, pancetta from Cinta Senese pigs and ricotta
a journalist born in Naples now living in Rome, she tries to make her three passions meet: eating, travelling and writing
All the news from the most copied and popular Italian dish in the world