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Nicola e Pierluigi Portinari

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Nicola e Pierluigi Portinari Giuseppe Palmieri Umberto Oliva Michele Marcucci Antonia Klugmann Jonathan Tam Janaina Torres Dante Sollazzo Fabio Rossi Chumpol Jangprai Maria Solivellas Prin Polsuk Diletta Zenna Fabio Abbattista Stefano Deidda

Francesco Mazzei Ilario Vinciguerra Fernando Darin Agostino Perrone and Giorgio Bargiani Mariella Organi Tomaž Kavcic Christoph Lindpointner Carmine di Donna Pasquale Torrente Stevie Parle Giuseppe e Simone Vesi Mitsuharu Tsumura Federico Graziani Igor Macchia Enrico Panero

Isabella Potì Michele Pascale Richard Toix Martina e Luca Caruso Maicol Izzo Giancarlo Timballo Iginio Ventura Daniel Burns Matteo Aloe Antonio Borruso David Kinch Laura Fratton Stefano Ciotti Alessandro Tomberli Nicola Olivieri
Recipes

Recipes

Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano

LE RICETTE

Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano Turnips with sheep yogurt mousse and nasturtian leaves
by Christian Puglisi Mullet fillet cooked in a salt capsule flavoured with seaweed Fassona stencil in beer with a four cheese pancake
by Luigi Taglienti Celeriac cooked in salt crust Dive into the sea
by Emanuele Scarello Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by Felice Sgarra The whole chicken
by Emanuele Scarello

Vegetable cone with fried fish
by Heinz Beck Cuttlefish essence, cuttlefish liver emulsion and black borage
by Gennaro Esposito Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
by Igles Corelli Arancino 2011
by Accursio Craparo 5-spice spaghettini soup
by Jordi Vilà Just corn
by Alfio Ghezzi Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by Giorgio Nava Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by Antonino Cannavacciuolo

Marine choreographies from traditional recipes
by Moreno Cedroni Onion absolute with saffron and Grana Padano
by Niko Romito Cod and hare
by Moreno Cedroni Pike cube in inverted toast
by Emmanuel Renaut Bread with ricotta
by Andrea Menichetti Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by Gian Pietro e Giorgio Damini Geometry... of taste
by Gianluca Fusto Playing with consistency
by Corrado Assenza
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Latest articles published

Luca Doro with his mother and grandmother. The pizzaiolo from Doro Gourmet in Macerata Campania has now landed in Friuli too, with Impronta Doro in Cervignano (Udine)

23-05-2023

Oh, we love Luca Doro: pizza and love in Macerata Campania (but now also near Udine!)

Nancy Silverton was the guest of Franco Pepe and his Pepe In Grani, for the Authentica 10 dinner series, celebrating ten years since the pizzeria's opening (2012-2022)

19-05-2023

Nancy Silverton and Franco Pepe: Authentic emotion

The pizza at Mani in Pasta, pizzeria in Milan: three locations in total, the latest in Via Giovanni da Procida 1

05-11-2022

The 'new all-time pizzeria': Mani in Pasta triples in Via Procida 1, in Milan

One of the pizzas from Flegrea, since 1976 "the" Neapolitan pizzeria of Torino. Today, it is run by friends and business partners Enrique Jiménez González and Gianluca Poggio, with Marco Venere by the peel

11-06-2021

Flegrea: the temple of Neapolitan pizza in Torino focusing on digestibility and excellent raw materials

Since 2012 Livio Mancini is patron and pizzaiolo at El Gringo in Calalzo di Cadore, Belluno. Pizza Mari e monti is one of the pizzas he made for his 80’s Pizza Challenge

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

The round pizzas from Tommaso Vatti at Autoctona in Radincondoli (Siena)

30-04-2021

Autoctona, Vatti's project goes beyond Radicondoli

A slice of the pizza "all'antica", or sardenaria, or "all'Andrea", or piscialandrea whatever you prefer: this is one of the delicacies offered at Officine del Cibo in Sarzana. Photos from Stefano Caffarri

23-04-2021

Officine del Cibo, pizza meets the cuisine of Liguria

Pizza in the baking tin at Trecentogradi in Corigliano Calabro (Cosenza)

16-04-2021

The revolution of Trecentogradi in Corigliano Calabro

Steamed pizza with tomato, burrata and basil oil from Mama in Lendinara (Rovigo)

09-04-2021

Mama: if bread is the source (of pizza too)

Lello Ravagnan's Labakery in Grigoris, Zelarino (Venice)

02-04-2021

Lello Ravagnan's new bakery

Pizza Nocciola from Giovanni Arvonio, patron at Pizzeria Madremia in Sirignano (Avellino). The photos are from @ComuniCARE network

15-03-2021

Once upon a time... the nice fairy-tale of Madremia in Avellino

The team at Spicchi d’arte, pizzeria in Tricase (Lecce). From the top left corner, in the red shirt Simona Ferraro, Stefano Moretto, Alessandra Rizzo, Davide Signorile, Chiara Sabato, Matteo Ventura. In the middle, left to right: Giorgio Sciurti, Stefania Vantaggiato, owner Ippazio Ricchiuto. At the bottom, left to right: Luca Bleve, Danilo D’Aversa and Federico Paiano

08-03-2021

Spicchi d'arte, what a pizza in Tricase!

Cristian Marasco behind the counter of his La Grotta Azzurra in Merate (Lecco)

01-03-2021

Reacting to the emergency: Cristian Marasco and the wood oven for pizza where he also bakes panettoni

Prawns & passion fruit: a real, elegant delicacy (and a beautiful pizza too) made by Ivan Gorlani at Era Pizza in Monza, also available to take away and for delivery, as in this case. The photo is by Tanio Liotta

22-02-2021

Ivan Gorlani at Era Pizza is so good. Our three tastings confirm it (available to take away and for delivery)

Pizza Viaggio in Sicilia designed by Stefano Manfredi for Antonio Pappalardo's La Cascina di Sapori in Rezzato (Brescia)

26-10-2020

Stefano Manfredi: «Here's my new pizza Viaggio in Sicilia for La Cascina dei Sapori»

Marco Farabegoli is the soul of pizzeria al taglio Da Neo in Gambettola, near Cesena. He is a Petra Selected Partner

19-10-2020

Marco Farabegoli: don't change a successful dough. «The quality of my work gave me serenity»

Friedrich Schmuck, pizza-chef and patron at Piano B in Ortigia, in the heart of Syracuse. He will speak at Identità Golose 2020, his lesson is scheduled on Monday 26th of October in Sala Blu 2, at 2,40 pm, as part of Identità di Pane e di Pizza, in collaboration with Petra® Molino Quaglia). To register, click here

12-10-2020

Friedi Schmuck breaks the delay: his Piano B in Syracuse is now 100% (great) pizza

Federico and Tommaso Vatti. The two brothers, the latter in charge of the wines, the former of the culinary offer, shine at La Pergola in Radicondoli, in the countryside of Siena

02-10-2020

Well done Tommaso Vatti, great pizza with a Tuscan identity in the beautiful Radicondoli

Marinara at Berberè

21-09-2020

Parsley doesn’t go well with everything

Margherita Extravergine from Massimiliano Prete. The dough is with Petra Evolutiva. On top, a sauce with tomatoes from Vesuvius a lampadina from Marianna D’Auria, and then goat’s milk ricotta from Martino Patti, and finally basil pesto and pistachios from Bronte «in honour of the great master Corrado Assenza».

31-08-2020

Massimiliano Prete: «Pizzerias are about conviviality, in safety». And he pulls out of the oven Margherita Extravergine

«One of our most popular pizzas… It it because burrata, added at the end, is the solution to all of the summer problems?!». These are the words of Daniele Donatelli, two restaurants in San Giovanni Lupatoto (Verona), Donatelli 3011 and Donatelli Pizza & Birra

24-08-2020

Donatelli: after studying and experimenting during the lockdown, he’s now back at work with energy

Antonio Polzella with his father Giovanni in the 2K-plant olive grove – next to wheat fields – from which they make the HinØial oil

17-08-2020

At Polzella’s lots of news for the wellbeing of the guests, what with new experiences and food quality

Pizza Popeye, one of the most popular at Gennaro Battiloro’s Battil'oro in Seravezza (Lucca), topping of «baby spinach, cinta senese sausage, toasted hazelnuts and mayonnaise of beetroot on a base of fiordilatte». The dough is classic, PetraViva with wheatgerm, sourdough, and 36 hours of leavening

11-08-2020

Battiloro: we were flooded with our clients’ love. Now a reassuring menu, soon some news too

Brothers Andrea, Matteo and Alberto Rundo

01-06-2020

Re di Cuori near Padua, a nice success for the three brothers specialised in delivery pizza

A post with a photo from the Facebook page of I Tigli: Simone Padoan at work, by himself.

22-05-2020

Simone Padoan: time to plan the future. I will deliver my pizzas all across Italy

The pre-dough. All the photos are from Brambilla-Serrani

21-05-2020

Cristian Marasco teaches us to make pizza without yeast... - VIDEO

Pizza Minestra di broccoli e arzilla, one of the two new pizzas from Luca Pezzetta of L'Osteria di Birra del Borgo in Rome. Absolutely delicious

13-03-2020

Aspettando Identità... Luca Pezzetta’s two new pizzas are fantastic

Fabrizio Mancinetti is the talented pizzaiolo from The Oven, high quality in Bath, in England

04-03-2020

Fabrizio Mancinetti, from England, a new face for contemporary pizza

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