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Chefs
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Wicky Priyan
GLI CHEF
Wicky Priyan
Virgilio Martinez
Franco Aliberti
Angelica Giannuzzi
Dominique Crenn
Alessandro Gilmozzi
Ernesto Iaccarino
Enrico Crippa
Giuseppe Palmieri
Victor Arguinzoniz
Rocco Princi
Marta Cotarella
Mario Peqini
Valerio Centofanti
Stefano Baiocco
Roberto Flore
Nicola Olivieri
Michele Rotondo
Francesco Apreda
Gualtiero Marchesi
Jean-François Piège
Enrico Croatti
Matthew Kenney
Enzo Crivella
Giuseppe Iannotti
Davide Guidara
Ana Roš
Moreno Cedroni
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Simone Tondo
Matteo Lunelli
Heinz Beck
Riccardo Gaspari
Marco Radicioni
Stefano Deidda
Aurora Mazzucchelli
Lucca Cantarin
Simon Press
Sergio Bastard
Alessandro Pipero
Luca Lacalamita
Alberto Piras
Giovanni Porro
Viviana Varese
Haruo Ichikawa e Lorenzo Lavezzari
Recipes
Recipes
Veal udder, spicy fruit and Italian beer froth
LE RICETTE
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
Cacio and Pepper
by
Antonello Colonna
Autumn risotto
by
Aurora Mazzucchelli
Instant carrot stock
by
Paolo Lopriore
2007 version, a mushroom and garlic consommé that becomes a traditional soup
by
Jacques Décoret
"Beered" sweetbread, and all that gives a balance.
by
Marco Stabile
Roast tripe
by
Davide Oldani
Bocadillo helado amour
El Coq mixed salad
by
Lorenzo Cogo
Bread, chocolate, oil and salt
by
Luca Lacalamita
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
4.0 Everything began
by
Gianluca Fusto
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Mocofava with special ciccioli
by
Rodrigo Oliveira
“Mexirica” consommé with raw mushrooms
by
Roberta Sudbrack
So-Riso croccante
by
Andrea Besuschio
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
De-structured tiramisù
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Celeriac cooked in salt crust
Curau, banana skin and caviar
by
Roberta Sudbrack
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Author's articles list
Mondo pizza
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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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