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Mondo pizza

All the news from the most copied and popular Italian dish in the world


Stefano Manfredi: «Here's my new pizza Viaggio in Sicilia for La Cascina dei Sapori»

The Italian chef in Australia and Viaggio in Sicilia, a pizza to be enjoyed in Antonio Pappalardo's restaurant in Rezzato (Bs). Plus the recipe of one of the elements in the topping, baba ganoush

26-10-2020 | 11:00

Pizza Viaggio in Sicilia designed by Stefano Manfredi for Antonio Pappalardo's La Cascina di Sapori in Rezzato (Brescia)

Read | 26-10-2020 | 11:00 | Mondo pizza

Marco Farabegoli: don't change a successful dough. «The quality of my work gave me serenity»

In Gambettola, near Cesena, "delicious alchemies" at pizzeria al taglio Da Neo. Despite the research of the best toppings, «I wanted wheat, flour to be the main ingredient». Mission accomplished

19-10-2020 | 11:00

Marco Farabegoli is the soul of pizzeria al taglio Da Neo in Gambettola, near Cesena. He is a Petra Selected Partner

Read | 19-10-2020 | 11:00 | Mondo pizza

Friedi Schmuck breaks the delay: his Piano B in Syracuse is now 100% (great) pizza

«I focused on dough and topping completely». Then a new passion for bread-making was born... He will talk at Identità di Pizza, at Identità Golose 2020

12-10-2020 | 11:00

Friedrich Schmuck, pizza-chef and patron at Piano B in Ortigia, in the heart of Syracuse. He will speak at Identità Golose 2020, his lesson is scheduled on Monday 26th of October in Sala Blu 2, at 2,40 pm, as part of Identità di Pane e di Pizza, in collaboration with Petra® Molino Quaglia). To register, click here

Read | 12-10-2020 | 11:00 | Mondo pizza

Well done Tommaso Vatti, great pizza with a Tuscan identity in the beautiful Radicondoli

A nice surprise in a place with a strong connection with its area. Taste the toppings with Chianina meat from Fracassi...

02-10-2020 | 06:00

Federico and Tommaso Vatti. The two brothers, the latter in charge of the wines, the former of the culinary offer, shine at La Pergola in Radicondoli, in the countryside of Siena 

Read | 02-10-2020 | 06:00 | Mondo pizza

Parsley doesn’t go well with everything

Matteo Aloe, for Berberè’s Marinara, avoided the classic oregano because it was too often used in the menu. So the real masterpiece is Mediterranea, truly delicious in its minimalism

21-09-2020 | 11:00

Marinara at Berberè

Read | 21-09-2020 | 11:00 | Mondo pizza

Massimiliano Prete: «Pizzerias are about conviviality, in safety». And he pulls out of the oven Margherita Extravergine

Ideas and news from the pizzaiolo in Piedmont. Who says: «Those who worked well, and made the right investments, won’t have difficulties and will be able to start again without too much effort»

31-08-2020 | 11:00

Margherita Extravergine from Massimiliano Prete. The dough is with Petra Evolutiva. On top, a sauce with tomatoes from Vesuvius a lampadina from Marianna D’Auria, and then goat’s milk ricotta from Martino Patti, and finally basil pesto and pistachios from Bronte «in honour of the great master Corrado Assenza».

Read | 31-08-2020 | 11:00 | Mondo pizza

Donatelli: after studying and experimenting during the lockdown, he’s now back at work with energy

Entrepreneurial skills and innovative vision: the dough have evolved, and there’s a new line of cocktails in bottle. Plus a supersecret project with mozzarella...

24-08-2020 | 11:00

«One of our most popular pizzas… It it because burrata, added at the end, is the solution to all of the summer problems?!». These are the words of Daniele Donatelli, two restaurants in San Giovanni Lupatoto (Verona), Donatelli 3011 and Donatelli Pizza & Birra

Read | 24-08-2020 | 11:00 | Mondo pizza