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Emanuele Manfroi
GLI CHEF
Emanuele Manfroi
Paolo Lopriore
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Enrique Olvera
Giuseppe Oliva
Domingo Schingaro
Inaki Aizpitarte
Roberto e Fiorella Ghisolfi
Sergio Mei
Luigi Dell'Amura
Eugenio Pol
Christian Puglisi
Andrea Ribaldone
Damiano e Giovanni Nigro
Antonio Santini
Bo Songvisava e Dylan Jones
Stefano Callegari
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Manolo De La Osa
Dario Rossi
Wylie Dufresne
Nino Di Costanzo
Matthew Orlando
Victor Arguinzoniz
Chumpol Jangprai
Jeremy Chan
Lorenzo Cogo
Jean-François Dargein
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Virgilio Martinez
Matteo Vigotti
Nicola Fossaceca
Massimo Spigaroli
Eneko Atxa
Mariano Guardianelli
Davide Scabin
Terry Giacomello
Alessandro Negrini e Fabio Pisani
Sergio Colalucci
Alberto Gipponi
Agostino Perrone and Giorgio Bargiani
Giuseppe Bosin
Massimo Bottura
Recipes
Recipes
Salsify spaghetti, Lardo d’Arnad and white truffle
LE RICETTE
Salsify spaghetti, Lardo d’Arnad and white truffle
by
Emmanuel Renaut
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Sweet rice sauté
by
Christian e Manuel Costardi
Cocoa and camphor explosion
by
Franco Aliberti
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Sweet pizza
by
Corrado Assenza
Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
by
Giuliano Baldessari
Chocolate cake with Swiss chard, yoghurt and asparagus
by
Stefano Baiocco
Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by
Claudio Sadler
...a simple salad
by
Stefano Baiocco
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by
Felice Sgarra
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Spaghetti Pizza Margherita
by
Davide Scabin
Lime marinated scallops "Ceviche"
Oyster marinated with pork face and spinach
by
Jordi Vilà
La vie en rose
by
Sang Hoon Degeimbre
Saffron risotto with pepper transparency
by
Enrico Bartolini
Breadsticks on a sheet of salt
by
Tomaž Kavcic
"Espressa" Pavese soup with saffron pasta timbale
by
Davide Oldani
“Strachin” millefeuille
Super tartare
by
Marco Stabile
Red identity
by
Franco Aliberti
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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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Mondo pizza
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