Identità di Pizza

Identità di Pizza 83
08-11-2023

Due personal commitments, a few weeks ago, on the afternoon of the 22nd of October I was only able to participate in +Gusto, the event of the gourmet supplement of Repubblica and La Stampa. In Bologna, I forcedly missed a lot of speeches, but no [...]

Identità di Pizza 82
06-10-2023

On the 6th and 7th of November, Pizzaup, an important moment of reflection and in-depth analysis about the world of pizza, will be held in Milan. At the core, there’s the role of emotions, their added value. Don't get carried away. Paolo [...]

Identità di Pizza 81
27-06-2023

'Palates educated in good taste do not turn back because of price,' writes Piero Gabrieli in his column, and it is true. Today, we run the risk that pizza research is limited for exquisitely economic reasons. One often hears that one good piz [...]

Identità di Pizza 80
25-05-2023

There are four styles of pizza as defined a little over ten years after the launch of the Contemporary Pizza Manifesto. Piero Gabrieli reminds us of this below. A very interesting reading, but before I even thought of this poker of high roads, I have [...]

Identità di Pizza 79
21-03-2023

Tradition or innovation? It always comes down to that in the end. As if choosing one or the other position is in itself a source of success or failure in the eyes of customers and critics. It’s challenging to find a meeting point between the tw [...]

Identità di Pizza 78
20-01-2023

Pizza made its first appearance at Identità Golose in 2009 when we celebrated it at the opening of the congress, in an auditorium eager to understand why. And now that we are about to experience, on Saturday 28th of January, the 11th edition o [...]

Identità di Pizza 77
27-12-2022

I love pizza, I’ve always loved pizza, not since it became chic, cool and gourmet, words I leave to those who still like and use them. I'll get straight to the point: I'm afraid that the crisis may put the world of contemporary pizza in [...]

Identità di Pizza 76
14-11-2022

In economically hard times, now and even more so tomorrow, how many different types of pizzas will a pizzaiolo be able to afford? Sixteen, the equivalent of a restaurant's minimum menu? How do you translate into pizzas, 4 starters, 4 first course [...]

Identità di Pizza 75
17-10-2022

The second issue of this newsletter is dedicated to Modernist Pizza, by Nathan Myhrvold and Francisco Migoya, an encyclopaedia on the world's most loved, imitated and reimagined Italian dish. The term Modernist evokes contemporary knowledge, with [...]

Identità di Pizza 74
11-10-2022

Born in 1955, I grew up hearing that one does not speak ill of Garibaldi, one does not gratuitously offend someone who is respected and honoured because he is considered, practically unanimously, a figure of absolute value. You can criticise anything [...]

Identità di Pizza 73
28-12-2021

I was watching, like many others, the first episode of Masterchef 2021, a few days ago, with judges Giorgio Locatelli, Antonino Cannavacciuolo and Bruno Barbieri, and at one point I wondered why nobody has ever taken the challenge of making [...]

Identità di Pizza 72
22-11-2021

How beautiful, true and full of life is the substance of the issue 72 of this newsletter. Identità di Pizza arrived soon after the day dedicated to pizza at Identità Golose on Monday 27th of September and PizzaUp&nbs [...]

Identità di Pizza 71
11-05-2021

The episode of Striscia la notizia that was broadcasted on April the 20th was dedicated to a masterpiece  by Simone Padoan, pizzaiolo in San Bonifacio in the province of Verona: Pizza with squilla mantis, marin [...]

Identità di Pizza 70
30-03-2021

With restaurants closed from 6 pm and delivery service not always working well, I often think of what I would like to discover once we will go back to a decent normality, like having restaurants open until 9.30 pm and so be able to dine out. So, I [...]

Identità di Pizza 69
17-02-2021

In the caption of the photo below, which refers to Molino Quaglia's Università della Pizza, we can read “But the real question is: what will "pupils" want and need when we open again?”. A very legitimate question [...]

Identità di Pizza 68
23-12-2020

Between October and November, while we travelled from one end of Italy to the other to record 20 episodes of Identità on the road, I asked Renato Bosco what pizza will be like in ten years' time, and this is his reply: &laqu [...]

Identità di Pizza 67
02-10-2020

Read the first news in this newsletter carefully: it has all one should focus on in this period, especially if you own one or more pizzerias (but the concept applies to anyone who owns a service business). This summer I even heard of people who almos [...]

Identità di Pizza 66
28-07-2020

In his piece, Piero Gabrieli asks a very important question now that it’s been a few weeks since restaurants were able to open again [in Italy] though with many limits and doubts. Change or normality? My answer is change. Bu [...]

Identità di Pizza 65
22-05-2020

This issue of the newsletter dedicated to pizza is strongly focused on home deliveries of pizza margherita and marinara because in the almost two months of quarantine, with many workplaces deserted, there was no alternative to staying at home. For [...]

Identità di Pizza 64
17-03-2020

There’s no specific season for pizza. You can eat it always and everywhere. What changes is the ingredients spread on the disc of bread, at least in those pizzerias that follow the seasons and escape from every standardisation of pizza. Havi [...]

Identità di Pizza 63
18-01-2020

Piero Gabrieli in the following news and, in general, during the latest edition of PizzaUp in November in Vighizzolo d’Este, raises an important issue in contemporary communication: how should you choose the photos to illustrate [...]

Identità di Pizza 62
05-11-2019

While Pier Daniele Seu presented the future of pizza at the latest edition of LSDM in Paestum, a piece you can read here, restaurant entrepreneur Vittorio Borgia who opened his second Bioesserì in M [...]

Identità di Pizza 61
17-09-2019

There’s nothing more Italian than pizza. We don’t have to share it with other people around the world, as in the case of pasta and rice. We don’t even need to explain to foreigners the meaning of “al dente”. This is no i [...]

Identità di Pizza 60
02-08-2019

Pizza is acquiring more a more the role of a dish that offers us the possibility to share ideas, something that is hard to do with other dishes. This because its straight jacket, the disc of bread used as the canvas, is also its forte, a common denom [...]

Identità di Pizza 59
14-06-2019

Crosta is an establishment with two souls: we owe the bread to Giovanni Mineo, and the pizza to Simone Lombardi. All this in Via Bellotti 13 in Milan, tel. +39.02.38248570. It opened early in December 2018, and I like the way they work [...]

Identità di Pizza 58
01-05-2019

At Identità Golose at the end of March 2019 Chiara Quaglia and Piero Gabrieli unveiled the Almanacco della Pizza which they will present as a complete project early in November at PizzaUp& [...]

Identità di Pizza 56
23-02-2019

It’s been eight years since pizza, as recalled by Carlo Passera in this issue,made its debut at Identità Golose. And what a debut it was, back in 2011. Three pizzas – and their pizzaioli -, launched the congress in the Au [...]

Identità di Pizza 55
12-01-2019

As we approached the end of the year, there were endless best-of lists, endless discussions on the health of Italian cuisine, on the choice between creativity and tradition, on why 10 three-star restaurants in Italy are too few, and there are no pizz [...]

Identità di Pizza 54
21-11-2018

A few days ago, in Vighizzolo d’Este, near Padua, the 2018 edition of PizzaUp took place at Molino Quaglia. The event also opens this newsletter. Among the novelties I’d like to mention, there’s the Almanacco delle Pi [...]

Identità di Pizza 53
11-09-2018

On the 13th of August, I was struck by the title of the first news in Thrillist’s newsletter, an American website whose content goes beyond food and restaurants:How cauliflower became pizza’s hottest ingredient. I’ve never e [...]

Identità di Pizza 52
02-08-2018

A few weeks ago I was speaking with a really good chef. One of those chefs who would risk their money to establish their ideas, and their recipes. I was struck by what he said about pizza. He said it’s a limited way of cooking because there&rsq [...]

Identità di Pizza 51
23-07-2018

I never thought that on a professional level there could be a tangible difference between the same dish, whether a male or a female chef had made it. Elena Arzak, who runs Arzak in San Sebastian with her father Juan Mari, often te [...]

Identità di Pizza 50
24-03-2018

This issue of the newsletter dedicated to pizza, celebrates what we experienced, also in terms of bread, in the latest edition of Identità Golose, three weeks ago in Milan. However, Carlo Passera also features the case of Cracco’s pizza, [...]

Identità di Pizza 49
25-02-2018

I wouldn’t turn back. My favourite pizzas, due to recent quality, are no longer calzone filled with ricotta (which I hate when in the shape of a pizza), fiordilatte and cooked ham, nor pizza with cooked ham and anchovies added before baking. To [...]

Identità di Pizza 48
04-01-2018

In the ocean of comments that followed the death of Gualtiero Marchesi, who was buried last week in San Zenone al Po, I was struck by the words of Enzo Coccia: «I had the pleasure of meeting him years ago. He said: 'Don’t be one who h [...]

Identità di Pizza 47
22-12-2017

After presenting the 11th edition of the Guida di Identità Golose ai ristoranti di Italia, Europa e Mondo (the third only online) at the Excelsior Hotel Gallia in Milan on the 28th November, we gave a look at the reviews. We wer [...]

Identità di Pizza 46
21-11-2017

After the announcement in mid-October that Il Fattore Umano - The Human Factor -will be the theme of Identità Golose 2018, to be held in Milan on the 3rd-5th March, last week we revealed the emblem dish, a very meaningful choice. Indeed w [...]

Identità di Pizza 45
17-10-2017

The past few days we were at work with IG America. Like last year, this year too Chicago anticipated New York, while Boston followed like the cherry on the cake. It all happened between the 7th and 13th of October. Chicago is a truly intriguing metro [...]

Identità di Pizza 42
04-04-2017

The latest edition of Identità di Pizza in Milan three weeks ago, but also lots of travelling around the world, confirmed my opinion that Naples is a prisoner of that masterpiece the entire world admires and envies: her majesty Margherita [...]

Identità di Pizza 41
04-03-2017

only last week, in the greeting in the general newsletter of Identità Golose, issue 496, I recalled how the president of Iceland, Guðni Thorlacius Jóhannesson, inveighed against pineapple pizza, so much so that if he could, he [...]