IT
Congresso
Iscrizioni & Acquisti
Hub Identità Golose
Identità digitali
Le Guide Identità Golose
Guida Pizza&Cocktail
Guida Ristoranti
Scarica l'app da Google Play
Scarica l'app dall'Apple Store
Bollicine del mondo
Scarica l'app dall'Apple Store
Scarica l'app da Google Play
Chefs
Chef
Roberta Merolli e Giovanni Solofra
GLI CHEF
Roberta Merolli e Giovanni Solofra
Riccardo Monco and Annie Féolde
Eric Ripert
Daniel Berlin
Paolo Casagrande
Enrique Dacosta
Giulia Miatto
Alain Ducasse
Oliver Glowig
Rodrigo Oliveira
Francesco Sposito
Luciano Tona
Karime Lopez
Tim Raue
Marcello Spadone
Valeria Margherita Mosca
Ezra Kedem
Angelo Rumolo
Niko Romito
Massimo Minutelli e Tony Melillo
Marta Scalabrini
Leonardo Di Carlo
Daniel Humm
Hans Välimäki
Enrico Pierri
Elio Sironi
Franco e Raffaella Cazzamali
Iginio Ventura
Rocco Princi
Niimori Nobuya
Yannick Alléno
Simone Cozzi
Francesco Sodano
Giancarlo Perbellini
Beniamino Bilali
Dario Rossi
Jacques Décoret
Roberta Sudbrack
Bruno Scavo
Manuele Senis
Philippe Léveillé
Marco Pedron
Matteo Garnero e Enrico Ponza
Sergio Capaldo
Alberto Bettini
Recipes
Recipes
4.0 Everything began
LE RICETTE
4.0 Everything began
by
Gianluca Fusto
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Char-grilled red prawns, yoghurt and fresh coriander
by
Carlo Cracco
Peppered sweet rice tartlet with blackberries
by
Cesare Battisti
Bread, chocolate, oil and salt
by
Luca Lacalamita
Oyster, cauliflower and Champagne
by
Antonino Cannavacciuolo
The four seasons
by
Loretta Fanella
Risotto with burrata and Mediterranean flavourings
by
Nicola e Pierluigi Portinari
Beyond the strudel
by
Tatsuya Iwasaki
Eulogy to the pig
by
Roberto Pongolini
Finally the non-pasta!
by
Pietro Leemann
Geometry... of taste
by
Gianluca Fusto
Pasta and helium
by
Alfonso Caputo
The beetroot
by
Lorenzo Cogo
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
Taste of fish ravioli with dried perch roe
El Coq mixed salad
by
Lorenzo Cogo
Turning point
by
Pietro Leemann
Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by
Galileo Reposo
Dates, puntarelle, marinated anchovies and oil butter
by
Carlo Cracco
De-structured tiramisù
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
Sections
Sections
Mondo pizza
Recensioni da chef: Chiara Pavan racconta la pizzeria Berberè di Verona
SECTIONS LIST
Dossier Speciali
AUTHOR'S LIST
Primo piano
Zanattamente buono
Affari di Gola di Paolo Marchi
Capolavori Italiani in cucina
Dall'Italia
Dal Mondo
A tutta birra
Best Before
Bowerman around the world
Carlo Mangio
China Grill
Cibi Divini
Cibografando
Dolcezze
East Lombardy
Fine writers
Frantoio Squadrilli
Fuori Expo
Giovanna a Capo-tavola
Green
Guida alla Guida
Hôtellerie
Identità Expo
Identità Golose Milano
IG2018: il fattore umano
IG2019: costruire nuove memorie
IG2020: on the road
IG2021: il lavoro
IG2022: the future is now
IG2023: ladies and gentlemen, the revolution has been served
IG2024: the disobedience
In cantina
In libreria
In sala
Le nostre cene
Mare Aperto
Mondo pizza
Naturalmente
Nordic Food Lab
Passione Gelato
Pensa Tè
Signature Dishes
Ricette illustrate
Shake & shock
Spotti e mangiati
Female chef's life stories
Chefs' life stories
Tutto Expo
Partners
Events
International Events
Identità Los Angeles
Identità New York
Identità London
Identità Boston
Identità Chicago
Other Events
Identità di Gelato Senigallia
Grandi cuochi all'Opera
Identità Future
Identità Cortina
Identità di libertà
Tutti a Tavola!! #spesaalmercato
Qoco
Un risotto per Milano
Shanghai
Identità Expo
Presentazione
Calendario
Partners
Le cene di Identità Golose
A tavola con noi
Newsletters
Identità Golose
Identità di Vino
Identità di Pasta
Identità di Pizza
Identità di Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Shop
Identità Golose Milano
Identità Digitali
Guida Ristoranti
Guida Bollicine
Home
Sections
Mondo pizza
Nessun contenuto
Nessun contenuto
Spiacenti, al momento non è disponibile nessun contenuto.
Share
Mondo pizza
by
Author's articles list
Mondo pizza
by
Author's articles list
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
Follow us on social networks
Sections
Discover the sections of Identità Golose Magazine
Dal Mondo
Dall'Italia
Primo piano
Carlo Mangio
Zanattamente buono
Mondo pizza
Affari di Gola di Paolo Marchi
Chefs' life stories
In cantina
Identità Expo
Dolcezze
A tutta birra
In libreria
Female chef's life stories
IG2020: on the road
See the full list