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Chefs
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Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
GLI CHEF
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Nadia Moscardi
Francesca Morandin
Clelia d'Onofrio
Luigi Dell'Amura
Angelo Biscotti
Lee Wolen
Brett Graham
Peeter Pihel
Giulia Miatto
Paco Morales
Pier Daniele Seu
Fabrizio Molteni
Carlo Cracco
Lorenzo Cogo
Alice Delcourt
Tomaž Kavcic
Manuele Senis
Marco Reitano
Simone Cozzi
Joško Sirk
Wylie Dufresne
Femke Van den Heuvel
Stefano Callegari
Victor Arguinzoniz
Josep Maria Rodriguez Guerola
Fulvio Pierangelini
Lucia De Prai
Gianfranco Pascucci
Angela Hartnett
Nazario Biscotti
Luca Govoni
Gonzalo Luzarraga
Alessio Galli
Jacopo Mercuro
Sergio Dondoli
Fabio Longhin
Matteo Zappile
Stefano Ghetta
Fernando Darin
Loretta Fanella
Friedrich Schmuck
Carmen Vecchione
Luca Pardini, Edoardo Grassi e Marco Civitelli
Enrico Buonocore
Recipes
Recipes
Winter forest scenery (sweet finger food)
LE RICETTE
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot
Roast tripe
by
Davide Oldani
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
"Espressa" Pavese soup with saffron pasta timbale
by
Davide Oldani
Trenette, anchovies and bonito
by
Enrico Panero
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Sallad of old cabbage, roasted bone marrow and raw heart, toasts and salt
by
Magnus Nilsson
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme
by
Riccardo Monco and Annie Féolde
D-Limousine belly salad with puntarelle and mustard
by
Gian Pietro e Giorgio Damini
Cannelloni with roebuck and curd with onion and beer cream
by
Riccardo Agostini
Celeriac cooked in salt crust
"Mastunicola"
Risotto ca pummarola n’ coppa
by
Daniel Canzian
Garlic, oil, chili pepper and mint
by
Elio Sironi
Sound of the Sea
by
Heston Blumenthal
Bread with ricotta
by
Andrea Menichetti
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Egg and cauliflower
by
Antonia Klugmann
Baby rosemary pizzas
by
Andrea Menichetti
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Moonstone
by
Juan Marì e Elena Arzak
Cebiche caliente
by
Gastón Acurio
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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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