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Eric Ripert Mauro Brun e Bruno Rebuffi Rodrigo De la Calle Michele Abbatemarco Massimiliano Blasone Peppe Guida Giuseppe Palmieri Agostino Perrone and Giorgio Bargiani Maria Solivellas Rodrigo Urraca Sara Scarsella and Matteo Compagnucci Ciccio Sultano Martino Faccin Nicolai Nørregaard Antonio Biafora

Jordi, Josep e Joan Roca Mattia e Alessio Spadone Gabriele Bonci Daniela Cicioni Luciano Tona Giancarlo Perbellini Luca Govoni Magnus Nilsson Angelo Sabatelli Stevie Parle David Chang Martina e Luca Caruso Antonio Santini Tommaso Cannata Enrique Olvera

Gianfrancesco Cutelli Luigi Taglienti Luca Sacchi Stefano Deidda Giovanni Cuocci Cristoforo Trapani Domenico Di Clemente Mitsuharu Tsumura Dario Pandolfo Denis Lovatel Jacques Décoret Luca Gardini Roberta Sudbrack Roberto Pongolini Mario Peqini
Recipes

Recipes

Dessert: a sweet story

LE RICETTE

Dessert: a sweet story
by Ivano Mestriner Soft potato with verbena and roast kidney
by Enrico Bartolini Pumpkin
by Mehmet Gürs Whelks, gialet beans and baby spinach
by Antonia Klugmann Linguine with the fifth quarter of squid
by Marianna Vitale Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto
by Antonio Pisaniello Just corn
by Alfio Ghezzi Venison saddle marinated in rosemary honey and its liqueur
by Emanuele Scarello

Time to rest
by Corrado Assenza Sudden delights
by Christophe Felder Arctic cloudberries HV
by Hans Välimäki Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by Felice Sgarra Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by Roberto Carcangiu Pasta e potatoes
by Nino Di Costanzo Smoked squacquerone risotto, saffron pears and "Mora" bacon
by Fabio Rossi Like a tuna, tomato, lettuce and mayonnaise snack
by Luca Landi

Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by Claudio Pregl 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 Oyster, cauliflower and Champagne
by Antonino Cannavacciuolo Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by Andoni Luis Aduriz Leek and bacon croissants
by Andrea Menichetti Gnudi Verdi
by Stevie Parle Rice cremino
by Enrico Bartolini La riccia
by Franco Pepe
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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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