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Carlo Galloni
GLI CHEF
Carlo Galloni
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Angelica Giannuzzi
Rosanna Marziale
Michael Anthony
Pascal Barbot
Davide Comaschi
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Ermanno Zanini
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Luca Sacchi
Alberto Gipponi
Massimo Minutelli e Tony Melillo
Shane Osborn
Frédéric Bau
Corrado Assenza
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René Redzepi
Daniele Usai
Michael White
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Pieter Lonneville
Kobus van der Merwe
Marc Vetri
Pier Bussetti
Luciano Monosilio
Bernardo Paladini
Corrado Sanelli
Missy Robbins
Umberto Montano
Riccardo Monco and Annie Féolde
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Fabio Barbaglini
Recipes
Recipes
Fried spinosini with wild Murge king trumpet mushrooms
LE RICETTE
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
The carrier pigeon
by
Enrico and Roberto Cerea
Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by
Alberto Bettini
Game of 4 flavours + 1
by
Alessandro Negrini e Fabio Pisani
5-spice spaghettini soup
by
Jordi Vilà
Scallop, beetroot mousseline sauce, Menton lemon sauce and "Buddha's hand"
by
Mauro Colagreco
Arctic cloudberries HV
by
Hans Välimäki
Cream of beans and mixed pasta
by
Gualtiero Marchesi
Whelks, gialet beans and baby spinach
by
Antonia Klugmann
Pickled trout
by
Marta Grassi
Essence
by
Niko Romito
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by
Mauro Uliassi
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Tomato sauce, aromatic herbs and a bed of capers
by
Josean Alija
Cold fusion
by
Giuseppe Rambaldi
Beef goulash
by
Daniel Canzian
Cod and hare
by
Moreno Cedroni
Crunchy Black Rice with Green vegetables and Brazil nut milk
by
Alex Atala
Marinated scallops, jerusalem artichoke and truffle
Roast tripe
by
Davide Oldani
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot
Morille
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La cena degli Chef's Table a Identità Golose Milano: i piatti di Franco Pepe, Masashi Suzuki, Andrea Antonini e Luca De Santi
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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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