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Gino Fabbri
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Arianna Consiglio
Ciro Scamardella
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Sarah Grueneberg
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Edoardo Sandri e Gabriele Fedeli
Michele Casadei Massari
Daniel Berlin
Franco Pepe
Enrico Panero
Mario Peqini
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Riccardo Canella
Recipes
Recipes
Macarons, pumpkin, apple, dog rose and spelt spaghetti
LE RICETTE
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Bygdoy at 3
by
Paolo Lopriore
Country simplicity
by
Corrado Assenza
Celeriac cooked in salt crust
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Anchovy "plin", pepper essence, Bettelmatt
by
Marta Grassi
Northern Indian prawn curry in a salad
by
Alex Gares
Friday pizza
by
Massimo Gatti
Coconut wakame
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Mutton and onion textures
by
Sat Bains
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Boiled meat meatballs, dried tomato purée and chicory
by
Antonia Klugmann
Seafood salad and grilled rigatoni Carbonara
by
Davide Scabin
2008 white truffle perfume
by
Davide Oldani
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Sardine with anchovy butter and walnut rye bread
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
Green apple “tajarin” with pepper and blackcurrant purée
by
Pier Bussetti
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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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