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Recipes
Recipes
Like a tuna, tomato, lettuce and mayonnaise snack
LE RICETTE
Like a tuna, tomato, lettuce and mayonnaise snack
by
Luca Landi
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Bread, salted butter & raspberry
by
Paolo Lopriore
Cream of beans and mixed pasta
by
Gualtiero Marchesi
Pizza Express
by
Giuseppe Giordano
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
“Marinara” mussels
by
Carlo Cracco
Marine choreographies from traditional recipes
by
Moreno Cedroni
Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by
Marcello Spadone
Cold fusion
by
Giuseppe Rambaldi
Focaccia
by
Claudio e Anna Vicina
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
Linguine with the fifth quarter of squid
by
Marianna Vitale
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Winter sun: San Marzano tomato, cow's milk mozzarella, bacon and quail's eggs
by
Beniamino Bilali
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Maccheroni Soufflé
by
Giuseppe Rambaldi
Grilled lavaret strips, cress paté, artichokes, orange and lemon
by
Emmanuel Renaut
Two millimetres of polenta
by
Emmanuel Renaut
The sweetness of rice
by
Alessandro Negrini e Fabio Pisani
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by
Mauro Uliassi
4.0 Everything began
by
Gianluca Fusto
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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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