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Fabrizio Mancinetti
GLI CHEF
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Tomaž Kavcic
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Paolo Casagrande
Matteo Aloe
Valeria Margherita Mosca
Leonor Espinosa
Andrea Migliaccio
Michele Biagiola
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Francesca Morandin
Hideko Kawa
Aimo e Nadia Moroni
Carmen Vecchione
Riccardo Monco and Annie Féolde
Simone Zanoni
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Franco e Raffaella Cazzamali
William Ledeuil
Ricard Camarena
Chiara Pavan
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Roberto Flore
Juri Chiotti
Catia Uliassi
Luca De Santi
Simon Press
Andrea Grignaffini
Norbert Niederkofler
Wylie Dufresne
Gian Luca Forino
Joško Gravner
Luigi Scordamaglia
Renato Bosco
Giuseppe Rambaldi
Nicola e Pierluigi Portinari
Andrea Berton
Marco Stabile
Roberto Petza
Recipes
Recipes
Sweet pizza
LE RICETTE
Sweet pizza
by
Corrado Assenza
3-step extra virgin olive oil process
by
Franco Aliberti
Goat's cheese and honey ravioli
by
Eugenio Pol
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
2008 white truffle perfume
by
Davide Oldani
Coleseed, colliflower, parsley and smoked cheese
Linguine with the fifth quarter of squid
by
Marianna Vitale
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Chocolate
by
Heinz Beck
Different textures of arctic snowgrouse
by
Hans Välimäki
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
Hill landscapes, Italy
by
Corrado Assenza
Cuturro enriched with flavours and colours
by
Corrado Assenza
Riso al salto con ragù di vitello
by
Andrea Berton
4.0 Everything began
by
Gianluca Fusto
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Bonito parterre
by
Juan Marì e Elena Arzak
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Two millimetres of polenta
by
Emmanuel Renaut
Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by
Andoni Luis Aduriz
Onion absolute with saffron and Grana Padano
by
Niko Romito
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
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Author's articles list
Mondo pizza
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Author's articles list
Latest articles published
23-05-2023
Oh, we love Luca Doro: pizza and love in Macerata Campania (but now also near Udine!)
19-05-2023
Nancy Silverton and Franco Pepe: Authentic emotion
05-11-2022
The 'new all-time pizzeria': Mani in Pasta triples in Via Procida 1, in Milan
11-06-2021
Flegrea: the temple of Neapolitan pizza in Torino focusing on digestibility and excellent raw materials
04-06-2021
Wide range, balance and creativity: the winning recipe of the high-altitude pizza at El Gringo in Calalzo di Cadore
28-05-2021
Ilaria Puddu and the secrets of a small empire of pizza (awarded by the Guida Identità Golose 2021)
21-05-2021
The (almost) 100 pizzerias in the Guida IG 2021: a record that shows the big leap pizza has made in quality
30-04-2021
Autoctona, Vatti's project goes beyond Radicondoli
23-04-2021
Officine del Cibo, pizza meets the cuisine of Liguria
16-04-2021
The revolution of Trecentogradi in Corigliano Calabro
09-04-2021
Mama: if bread is the source (of pizza too)
02-04-2021
Lello Ravagnan's new bakery
15-03-2021
Once upon a time... the nice fairy-tale of Madremia in Avellino
08-03-2021
Spicchi d'arte, what a pizza in Tricase!
01-03-2021
Reacting to the emergency: Cristian Marasco and the wood oven for pizza where he also bakes panettoni
22-02-2021
Ivan Gorlani at Era Pizza is so good. Our three tastings confirm it (available to take away and for delivery)
26-10-2020
Stefano Manfredi: «Here's my new pizza Viaggio in Sicilia for La Cascina dei Sapori»
19-10-2020
Marco Farabegoli: don't change a successful dough. «The quality of my work gave me serenity»
12-10-2020
Friedi Schmuck breaks the delay: his Piano B in Syracuse is now 100% (great) pizza
02-10-2020
Well done Tommaso Vatti, great pizza with a Tuscan identity in the beautiful Radicondoli
21-09-2020
Parsley doesn’t go well with everything
31-08-2020
Massimiliano Prete: «Pizzerias are about conviviality, in safety». And he pulls out of the oven Margherita Extravergine
24-08-2020
Donatelli: after studying and experimenting during the lockdown, he’s now back at work with energy
17-08-2020
At Polzella’s lots of news for the wellbeing of the guests, what with new experiences and food quality
11-08-2020
Battiloro: we were flooded with our clients’ love. Now a reassuring menu, soon some news too
01-06-2020
Re di Cuori near Padua, a nice success for the three brothers specialised in delivery pizza
22-05-2020
Simone Padoan: time to plan the future. I will deliver my pizzas all across Italy
21-05-2020
Cristian Marasco teaches us to make pizza without yeast... - VIDEO
13-03-2020
Aspettando Identità... Luca Pezzetta’s two new pizzas are fantastic
04-03-2020
Fabrizio Mancinetti, from England, a new face for contemporary pizza
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