A master pizzaiolo in Rome, Pier Daniele signs a series of excellent sweet pizzas after his wife Valeria challenged him not to bake only savoury ones. This is how Tiramiseu was born

Tiramiseu, the tiramisu-flavoured pizza dessert from Pier Daniele Seu, patron in Rome of Seu Pizzeria Illuminati. Photo by Andrea Di Lorenzo

For the first time the winner of the 50Best Latin America is not a Peruvian restaurant. Patron Pablo Rivero showcases Argentina's tradition and culinary culture

Our reporter Giovanna Abrami tells us about Don Julio in Buenos Aires, at the top of the 50Best Latin America. His signature dish is entraña (a cut which refers to the peripheric part of the animal's diaphragm)

Luca Abbadir won the "Experiments in the kitchen" award from the Guida IG 2021. He guides us into the ozone refrigerator where amberjack matures for as long as 25 days. And gets even better

Discovering fish ageing at La Madonnina del Pescatore in Senigallia. In the photo, the fish ages in a special refrigerator, with ozone, recently installed in the Tunnel, La Madonnina's research lab 

At Petit Royal in Courmayeur the experience is always playful, the attention to aesthetics is detailed and the references are complex. But the chef has now reached the neat flavours he sought

Vegetable tajine, sauce of lassi with cumin and mint, lemon and cinnamon couscous: this is perhaps the dish that most stood out a few weeks ago at Petit Royal in Courmayeur. And it depicts the constant growth of Paolo Griffa. The recipe is dedicated to artist Yulia Brodskaya and is part of the menu dedicated to art, in this case, paper art. (Photos from Tanio Liotta)

The pizzaiolo opened a shop selling delicacies, from bread to pizza, including pre-cooked pizza to finish at home. And preserves, sauces, canned meals... All these products are also available in local shops

The round pizzas from Tommaso Vatti at Autoctona in Radincondoli (Siena)

The 16th edition of the congress in Milan will be focused on the employment emergency in the restaurant industry, giving even more importance to article 1 of the Italian Constitution

In Toscolano, on the Brescian bank of Lake Garda, they've recovered a local tradition established in the 14th Century, but then lost. Today, some craftsmen work with Camanini, Baiocco, the Cerea brothers, Dal Degan...

Riccardo Camanini with the menu from Lido 84 made with artisanal paper produced following the ancient process recovered by Toscolano Paper in Toscolano Maderno (Brescia). Photos from Nicolò Brunelli

Discovering the restaurant of Giacomo Devoto. He tests techniques and toppings, offering also some interesting tastings that blend tradition and modernity

A slice of the pizza "all'antica", or sardenaria, or "all'Andrea", or piscialandrea whatever you prefer: this is one of the delicacies offered at Officine del Cibo in Sarzana. Photos from Stefano Caffarri

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In 2019 the winery became part of the LVMH group, which bought 55% of its shares, strengthening its commitment to create luxury and unique rosé wines

A view of the Château from above