Identità di Pizza

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 thoug (...)

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 (...)

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 Janu (...)

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 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 cou (...)

The second issue of this newsletter is dedicated to Modernist Pizza, by Nathan Myhrvold and Francisco Migoya, an encyclopaedia on t (...)

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 valu (...)

I was watching, like many others, the first episode of Masterchef (...)

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 Sept (...)

The episode of Striscia (...)

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 (...)

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 legitim (...)

Between October and November, while we travelled from one end of Italy to the other to record 20 episodes of  (...)

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 al (...)

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? (...)

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. (...)

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. (...)

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 cho (...)

While Pier Daniele Seu presented the future of pizza at the latest edition of LSDM in Paestum, a piece you can read  (...)

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 n (...)

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 de (...)

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 (...)

At Identità Golose at the end of March 2019 Chiara Quaglia and Piero Gabrieli unveiled the Almanacco della Pizza which they will present a (...)

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 th (...)

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 p (...)

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 Al (...)

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: (...)

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& (...)

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  (...)

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 (...)

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. (...)

In the ocean of comments that followed the death of Gualtiero Marchesi, who (...)

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 a (...)

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 (...)

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 intr (...)

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 majest (...)

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 (...)

We’ve posted the programme of Identità Golose 2017 (...)

Antonella De Santis interview Fausto Arrighi «inspector from 1977 to 2005 and direc (...)

From Tuesday till Thursday last week, the tenth edition of PizzaUp took place in Milan. The annual event was organised by Molino Quaglia for nine years in their headquarters in Vighizzolo d (...)

The third edition of Identità Chicago and the seventh one in New York have just ended. There was an important debut in New York for pizza. In Milan it has been a constant presence for years now and last year we also celebrated it London, for (...)

Last night at Davide Scabin’s Combal.zero in Rivoli, close to Torino, on top of the three new products by Birra Moretti we had t (...)

If you tell an Italian chef he makes nouvelle cuisine it’s not a compliment. The very same applies to pizza chefs who follow the steps of Simone Padoan when they hear, especially from Neapolitans, that truth be said their pizza is foc (...)

Lots has been said this past few months about pizza in every shape. Two news above all: Naples’ hope to see its masterpiece in the Intangible Cultural Heritage list, thus safeguarded by UNESCO; and the hopes of the many pizza chefs scattered around (...)

Gina DePalma, who passed away at 49, on 29th December in New York, was not a fantastic pizza-chef but a pastry-chef. Her name is tied to Mario Batali’s (...)

We’ll need to wait at least one more year for a pizzeria to be awarded with a Michelin star. And perhaps even then it won’t be one of those that are most popular among critics and enthusiasts. It is true that Sergio Lovrinovich, (...)

What a fine week, the one between October and November was. On top of the presentation of the 2016 guide and the grand finale at Expo, I was at Identità di Pizza in London and at PizzaUp in Vighizzolo d’Este, Padua, where (...)

Premio Birra Moretti Gran Cru, to which we will soon dedicate a special release, barges into this issue of Identità di Pizza, as in the finals in Milan, on Monday 19th October, Riccardo Gaspari of (...)

Perhaps excellent, in the title of the article below, is too strong an adjective, perhaps good would have been closer to reality yet if we’re talking about Milan, it is easy to get carried away. Pizza and pizzerie in Milan, have long (...)

Lievità is the name of a new pizzeria in Milan, in Via Ravizza 11, tel. +39.02.91328251, serving gourmet pizza. This is very welcome in a town whose weak point is pizza. Something is changing but we’re just at the beginning of the journey. (...)

On March 31st Munchies published an interview with Christian Puglisi, the less Nordic of Northern Europe’s talents, as his father is from Sicil (...)

I’m literally impressed by the day dedicated, during the eleventh edition of Identità Golose, to bread (in the morning) and pizza (in the afternoon). I’m impressed by the energy gushing out, one event after the other, and by the confirmat (...)