Identità di Pizza

Identità di Pizza 85
01-02-2024

I find the theme of the contribution, below, by Piero Gabrieli: From Tradition to Artificial Intelligence very relevant and topical. I was captivated by the bridge between memories and future that we are always called upon to outline and fill with co [...]

Identità di Pizza 84
18-12-2023

On the 1st of December, a Friday, Alain Ducasse, accompanied by Olivier Ginon, the powerful organiser of events such as Sirah and Bocuse d'Or, had lunch at Pepe in grani, Franco Pepe's pizzeria in the historic centre of Caiazzo in the provinc [...]

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 [...]