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Chefs
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Pierluigi Roscioli
GLI CHEF
Pierluigi Roscioli
Dominga Cotarella
Dominique Persoone
Roberta Merolli e Giovanni Solofra
Magnus Ek
Filippo Chiappini Dattilo
Sonja Peric
Cristoforo Trapani
Paolo Piantoni
Massimo Gatti
Guglielmo Paolucci
Josean Alija
Zuo Cuibig
Pietro D'Agostino
David Kinch
Marco Pedron
Angelica Giannuzzi
Leonor Espinosa
Andrea Canton
Fabrizio Nonis
Davide Rampello
Cinzia De Lauri e Sara Nicolosi
Will Goldfarb
Brett Graham
Ivan e Matteo Piffer
Philip Cranston
Andrea Migliaccio
Marta Cotarella
Antonello Colonna
Simone Salvini
Hilde Soliani
Gian Luca Forino
Massimo Alverà
Gianfranco Vissani
Oriol Balaguer
Joxe Mari Aizega
Beppe Allegretta
Fabrizio Fiorani
Paulo Airaudo
Ruben González e David Gil
Alessandro Pipero
Mariano Guardianelli
Giancarlo Timballo
Gaia Giordano
Sergio Dondoli
Recipes
Recipes
Mexican Bubble Cup
LE RICETTE
Mexican Bubble Cup
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Roast teal, teal "civet", oysters, seaweed and seeds
by
Mauro Uliassi
Grilled lavaret strips, cress paté, artichokes, orange and lemon
by
Emmanuel Renaut
Focaccia
by
Claudio e Anna Vicina
Dive into the sea
by
Emanuele Scarello
Herb tortelli in a double reduction
by
Enrico Bartolini
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Fondant tripe
by
Davide Oldani
Yellow pumpkin fondue, quail and coffee
by
Riccardo Agostini
Coleseed, colliflower, parsley and smoked cheese
Pumpkin
by
Mehmet Gürs
Playing with consistency
by
Corrado Assenza
S. Egidio community bread
by
Pierluigi Roscioli
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Smoked beef fillet
by
Vesna e Gašper Carman
Clay baked crosne
by
Peeter Pihel
Pasta and peas
by
Francesco Sposito
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Mollusc ceviche
by
Gastón Acurio
Green apple “tajarin” with pepper and blackcurrant purée
by
Pier Bussetti
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Winter trout
by
Ana Roš
Soft ricotta gnocchi with cotechino and lentils
by
Enrico Bartolini
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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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