Pizza in the baking tin at Trecentogradi in Corigliano Calabro (Cosenza)
He didn't like working in the office. Regardless of the many sacrifices taken in Rome to become an accountant, this turned out to be not really what he wanted for his future and he took off his accountant "uniform" as soon as his career begun. And indeed another road was awaiting him. A road in fact he had never abandoned, and had pursued over the weekends, at university, and when he was back in Calabria. Alessandro Plastina belongs to the world of pizza. That's where he was raised, and where he wanted to return.
The dining room
Which one should one choose?
Translated into English by Slawka G. Scarso
All the news from the most copied and popular Italian dish in the world
A true palermitana, with all its pros and cons (so make sure you call the typical rice cakes arancinE, not arancinI). She lives between Sicily and Calabria. Her video column Storie di Terra is featured by Repubblica Palermo, and she's the co-founder of Cooking Soon part of iltempodellestorie.it
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)
All photos are by Brambilla-Serrani
The pizza at Mani in Pasta, pizzeria in Milan: three locations in total, the latest in Via Giovanni da Procida 1