Gianluca Gorini
Casserole with potatoes, artichokes, baby onions and wheat cooked in earthby Pietro Zito
Signature Dishes Benvenuto 2021: la Pasta e fagioli di terre trentine di Peter Brunel
Pizza with Potatoes, guanciale and fennel seeds by Francesco Apreda at Divinity in Rome (photo Alberto Blasetti)
After Carlo Cracco and Massimiliano Alajmo – just to mention some of the most famous and debated recent examples – Francesco Apreda joins the list of great chefs who offer a personal (not always canonical) interpretation of pizza in their more casual establishments.
Lorenzo De Bellis and Francesco Apreda
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