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Recipes
Recipes
Oh my dear planet
LE RICETTE
Oh my dear planet
by
Pietro Leemann
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by
Galileo Reposo
Autumn risotto
by
Aurora Mazzucchelli
Fish With Açaí
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Coscia d'Anatra "Apicius"
Spaghetti Pizza Margherita
by
Davide Scabin
Tail "alla vaccinara"
by
Valeria Piccini
Beet and goat cheese tart (broken, inverted), rye and dill
by
Daniel Patterson
Cod fish with rice
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by
Janez Bratovž
Bread, chocolate, oil and salt
by
Luca Lacalamita
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Veal tripe with honey agaric mushrooms and seafood
by
Gennaro Esposito
Cannelloni with roebuck and curd with onion and beer cream
by
Riccardo Agostini
Mixed nuts and sea asparagus
by
Paolo Lopriore
Anchovy "plin", pepper essence, Bettelmatt
by
Marta Grassi
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Mozzarella-filled squid sandwich
by
Heinz Beck
"Perlina" aubergine cannolo in crunchy pasta, ricotta, cherry tomato and Ragusano DOP
by
Pino Cuttaia
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
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Author's articles list
Mondo pizza
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Author's articles list
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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