Giancarlo Perbellini
Taste of fish ravioli with dried perch roe
Dall'Italia La Sicilia, la Toscana, il Piemonte: così lo chef Giuseppe Lo Presti cambia pelle all'Osteria Arborina
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
Enthusiastic, passionate, cheerful. Having a chat with Giacomo Devoto in hard times is almost therapeutic; it's like a wisp of fresh air on a hot summer day.
Giacomo Devoto
Pizza with artichokes from Albenga and pancetta. The technique is the true Neapolitan one, «260 g of dough with a long maturation... The question here is blending Neapolitan tradition with local products from Liguria»
Pizza in the pan with yellow cherry tomatoes, prosciutto cotto selezione Branchi, smoked provola and caramelised onion
Pizza sardenaria, also known as "Pizza all'Andrea" as it's dedicated to Andrea Doria. It's «a modern dough with an ancient recipe. We use Petra 9, hence whole wheat, to make full use of the qualities of the sugar and soften the yeast. Instead of that, we use maturation». This is a "Ligurian style pan", («In Nice, they call it pissaladière»), which is special because there's also some milk. On top, a sauce given by precooked San Marzano tomatoes with onions, taggiasche olives, anchovies from Levante or Cetara, capers from Salina and mountain oregano
Steamed pizza with Paolo Petrilli tomatoes, chlorophyll sauce, cream of burrata and smoked oil. «It's a small innovation on Margherita» with a different dough and, in this photo, without tomato
The best part of the pizza
Fried calzone Napoli-Modena
The mini-Neapolitan-pizzas, the last tasting with a topping that changes each time
Translated into English by Slawka G. Scarso
born in the iconic Eighties, her love for writing started in PR, while she's always been passionate about food and wine. A tireless explorer of food, pairings and flavours, she's a freelance food reporter collaborating with ilpelonelluovo.it and with various digital publications including iodonna.it
Le Cementine, the restaurant inside H-Farm in Ca' Tron, Roncade (Treviso),
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
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
All the news from the most copied and popular Italian dish in the world