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All the news from the most copied and popular Italian dish in the world

Flegrea: the temple of Neapolitan pizza in Torino focusing on digestibility and excellent raw materials

Finding new ways, without losing sight of a basic simplicity. The restaurant focuses on high standards and new trends, but never forsaking tradition. And there's great attention to gluten-free too

11-06-2021 | 11:00
One of the pizzas from Flegrea, since 1976

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 
Read | 11-06-2021 | 11:00 | Mondo pizza

Wide range, balance and creativity: the winning recipe of the high-altitude pizza at El Gringo in Calalzo di Cadore

In the restaurant surrounded by the mountains, in Veneto, patron-pizzaiolo Livio Mancini stands out thanks to his research on dough and raw materials. The result is excellent...

04-06-2021 | 11:00
Since 2012 Livio Mancini is patron and pizzaiol

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
Read | 04-06-2021 | 11:00 | Mondo pizza

Ilaria Puddu and the secrets of a small empire of pizza (awarded by the Guida Identità Golose 2021)

Marghe, Giolina, Crocca, Pizzium (and pastry shop Gelsomina) all belong to the same group, awarded by Identità. The secret? «Creating different services, atmospheres, and types of dough»

28-05-2021 | 11:00
Ilaria Puddu with Stefano Saturnino and Nanni

Ilaria Puddu with Stefano Saturnino and Nanni Arbellini is responsible for the brand of pizzerias Marghe, Giolina, Crocca, Pizzium and of pastry shop Gelsomina (photo Onstage Studio)
Read | 28-05-2021 | 11:00 | Mondo pizza

The (almost) 100 pizzerias in the Guida IG 2021: a record that shows the big leap pizza has made in quality

The number of reviewed pizzerias continues to grow across Italy. A boom in the last 4 years, with as many as 12 new entries in our 2021 "census", from Piedmont to Sicily...

21-05-2021 | 11:00
Read | 21-05-2021 | 11:00 | Mondo pizza

Autoctona, Vatti's project goes beyond Radicondoli

The pizzaiolo opened a shop selling delicacies, from bread to pizza, including pre-cooked pizza to finish at home. And preserves, sauces, canned meals... All these products are also available in local shops

30-04-2021 | 11:00
The round pizzas from Tommaso Vatti at Autocto

The round pizzas from Tommaso Vatti at Autoctona in Radincondoli (Siena)
Read | 30-04-2021 | 11:00 | Mondo pizza

Officine del Cibo, pizza meets the cuisine of Liguria

Discovering the restaurant of Giacomo Devoto. He tests techniques and toppings, offering also some interesting tastings that blend tradition and modernity

23-04-2021 | 11:00
A slice of the pizza

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
Read | 23-04-2021 | 11:00 | Mondo pizza

The revolution of Trecentogradi in Corigliano Calabro

Visiting the restaurant of Alessandro Plastina, a pupil of Bosco: a project with a young spirit based on a young team, but following the format of the old-style shop

16-04-2021 | 11:00
Pizza in the baking tin at Trecentogradi in Cori

Pizza in the baking tin at Trecentogradi in Corigliano Calabro (Cosenza)
Read | 16-04-2021 | 11:00 | Mondo pizza