In Puteaux, the Neapolitan pizzeria delighting the French with a truly Italian simplicity

A few minutes from Paris, Tonino Cogliano and Simone Lombardi run IMperfetto, one of Europe’s most awarded addresses, with the help of the perfect baking of Neapolis by Moretti Forni

by Identità Golose

Heiko Nieder and The Restaurant in Zurich: haute cuisine between classicism and contemporary spirit

At The Dolder Grand, an amazing hotel on the hill overlooking the city, Norman Foster’s architecture, an exceptional art collection, a large spa and a culinary offering of rare breadth come together

by Niccolò Vecchia

Azzurra: in Datça, the pizzeria opened in his grandparents' old house, with Neapolis by Moretti Forni

On the Turkish peninsula between the Aegean and the Mediterranean, Alex Dursun has turned a stone house into a venue with pizza, Italian cooking and the produce of the family estate

by Identità Golose

Identità Web, magazine internazionale di cucina

In Puteaux, the Neapolitan pizzeria delighting the French with a truly Italian simplicity

A few minutes from Paris, Tonino Cogliano and Simone Lombardi run IMperfetto, one of Europe’s most awarded addresses, with the help of the perfect baking of Neapolis by Moretti Forni

by Identità Golose

Simone Lombardi and Tonino Cog

Simone Lombardi and Tonino Cogliano, the two souls of IMperfetto

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16-10-2026 | 12:00 | Moretti Forni

Heiko Nieder and The Restaurant in Zurich: haute cuisine between classicism and contemporary spirit

At The Dolder Grand, an amazing hotel on the hill overlooking the city, Norman Foster’s architecture, an exceptional art collection, a large spa and a culinary offering of rare breadth come together

by Niccolò Vecchia

The sweeping view over Zurich from

The sweeping view over Zurich from The Dolder Grand

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16-10-2026 | 07:00 | Dal Mondo

Azzurra: in Datça, the pizzeria opened in his grandparents' old house, with Neapolis by Moretti Forni

On the Turkish peninsula between the Aegean and the Mediterranean, Alex Dursun has turned a stone house into a venue with pizza, Italian cooking and the produce of the family estate

by Identità Golose

From home to restaurant: Alex Dursu

From home to restaurant: Alex Dursun tells the story behind a successful pizzeria

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25-09-2026 | 12:00 | Moretti Forni

22k: inside the old Linz tobacco factory, the pizza of two Michelin-starred cooks and a Moretti Forni serieS

In fifty square metres carved out of a monument of Austrian industrial architecture, Sebastian Rossbach and Marco Barth have brought an idea of excellence in pizza

by Identità Golose

Sebastian Rossbach e Marc

Sebastian Rossbach e Marco Barth, le due anime gastronomiche di Rossbarth e di 22k

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28-08-2026 | 12:00 | Moretti Forni

Salentu, a piece of Puglia in Kelkheim: the contemporary pizza of the Zecca family

A few kilometres from Frankfurt, Oliviero and Terenzio have transformed the family's small pizzeria and gelateria into a single large venue, entrusting the cooking to the perfection of Moretti Forni

by Identità Golose

Oliviero and Terenzio Zecca

Oliviero and Terenzio Zecca

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29-07-2026 | 12:00 | Moretti Forni

Eat Like a Sardinian: Francesco Mattana from London tells Sardinia's flavours

The chef born near Cagliari, together with partner Laura Connolly, discusses the journey that led them to share the island's recipes, winning over the British public

by Federica Carr

The photos in this article, taken f

The photos in this article, taken from the book Eat Like a Sardinian – Live to 100 (available here), are courtesy of Murdoch Books and Dave Brown

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10-07-2026 | 07:00 | In libreria

Romanaccia, the Roman pizza of Luca Tartaglia captivates Hollywood

A Roman actor, filmmaker and entrepreneur, Tartaglia has brought the flavour of his city to Los Angeles, with the collaboration of Alessandro Scuderi and Moretti Forni

by Identità Golose

Luca Tartaglia inforna nel suo seri

Luca Tartaglia inforna nel suo serieS Moretti Forni

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26-06-2026 | 12:00 | Moretti Forni

Bianca Sicilian Trattoria: Michele Galifi's Palermo cooking in the Arts District of Los Angeles

He grew up in his father's pizzeria in Sicily, and is now at his third Californian restaurant. Alongside him, serieS by Moretti Forni for crisp Sicilian-style doughs, but also for fish, meat and bread

by Identità Golose

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29-05-2026 | 12:00 | Moretti Forni

Trizza, Neapolitan pizza conquers Novi Sad with Moretti Forni

'Neapolis is one of the best ovens I've ever used', says pizza chef Ivana, who delivers a proposal faithful to the Neapolitan canon in the heart of Serbia

by Identità Golose

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29-04-2026 | 12:00 | Moretti Forni
Shake & shock

The Other Side: the other side of the Italian aperitivo in Latin America

César Araujo from Milan’s Bob – The Other Side toured some of the leading cocktail bars across Central and South America. In each one, he brought the aperitivo format—yet every time it was (or seemed) different...

by Daniel Quintero

César Araujo from Milan&rsqu

César Araujo from Milan’s Bob – The Other Side stopped in five Latin American countries—Panama, Costa Rica, Peru, Chile, and Brazil—to present his own interpretation of the Italian aperitivo, blended with the atmosphere and inspirations of the cocktail bars that hosted him

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11-03-2026 | 17:00 | Shake & shock