Mondo pizza

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

Oh, we love Luca Doro: pizza and love in Macerata Campania (but now also near Udine!)

Among the best interpreters of that portion of Campania called Terra di Lavoro, the pizzaiolo from Caserta has fascinating agricultural-gourmet style. Here is why. Plus some notes on his new Impronta Doro in Cervignano del Friuli

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)

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23-05-2023 | 11:00

Nancy Silverton was the guest of Franco Pepe and h

Nancy Silverton and Franco Pepe: Authentic emotion

The much-loved Californian chef and pizza maker was the guest of Authentica, the special room at Pepe In Grani, in Caiazzo, for a four-handed dinner balancing Italy and the United States

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19-05-2023 | 17:00

The pizza at Mani in Pasta, pizzeria in Milan: thr

The 'new all-time pizzeria': Mani in Pasta triples in Via Procida 1, in Milan

From a take-away pizzeria to a warm and cosy place, the third for the Milanese high quality pizza group conceived by owner and group member Andrea Villani, with whom we retrace a tasty story full of dough and imagination...

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05-11-2022 | 11:00

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

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

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11-06-2021 | 11:00

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...

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

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04-06-2021 | 11:00

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»

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)

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28-05-2021 | 11:00

Marco Stabile

Fish soup with molluscs and cavatelli

Dall'Italia

Da Frezza a Li Somari: il progetto Cascina Romana porta due facce della cucina laziale a Milano

Mondo pizza

Oh, we love Luca Doro: pizza and love in Macerata Campania (but now also near Udine!)

Among the best interpreters of that portion of Campania called Terra di Lavoro, the pizzaiolo from Caserta has fascinating agricultural-gourmet style. Here is why. Plus some notes on his new Impronta Doro in Cervignano del Friuli

Nancy Silverton and Franco Pepe: Authentic emotion

The much-loved Californian chef and pizza maker was the guest of Authentica, the special room at Pepe In Grani, in Caiazzo, for a four-handed dinner balancing Italy and the United States

The 'new all-time pizzeria': Mani in Pasta triples in Via Procida 1, in Milan

From a take-away pizzeria to a warm and cosy place, the third for the Milanese high quality pizza group conceived by owner and group member Andrea Villani, with whom we retrace a tasty story full of dough and imagination...

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

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...

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»

21-05-2021 | 11:00

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

30-04-2021 | 11:00

Autoctona, Vatti's project goes beyond Radicondoli

23-04-2021 | 11:00

Officine del Cibo, pizza meets the cuisine of Liguria

16-04-2021 | 11:00

The revolution of Trecentogradi in Corigliano Calabro

09-04-2021 | 11:00

Mama: if bread is the source (of pizza too)

02-04-2021 | 11:00

Lello Ravagnan's new bakery

15-03-2021 | 11:00

Once upon a time... the nice fairy-tale of Madremia in Avellino

08-03-2021 | 11:00

Spicchi d'arte, what a pizza in Tricase!

01-03-2021 | 11:00

Reacting to the emergency: Cristian Marasco and the wood oven for pizza where he also bakes panettoni

22-02-2021 | 11:00

Ivan Gorlani at Era Pizza is so good. Our three tastings confirm it (available to take away and for delivery)

26-10-2020 | 10:00

Stefano Manfredi: «Here's my new pizza Viaggio in Sicilia for La Cascina dei Sapori»

19-10-2020 | 09:00

Marco Farabegoli: don't change a successful dough. «The quality of my work gave me serenity»

12-10-2020 | 09:00

Friedi Schmuck breaks the delay: his Piano B in Syracuse is now 100% (great) pizza

02-10-2020 | 04:00

Well done Tommaso Vatti, great pizza with a Tuscan identity in the beautiful Radicondoli

21-09-2020 | 09:00

Parsley doesn’t go well with everything

31-08-2020 | 09:00

Massimiliano Prete: «Pizzerias are about conviviality, in safety». And he pulls out of the oven Margherita Extravergine

24-08-2020 | 09:00

Donatelli: after studying and experimenting during the lockdown, he’s now back at work with energy

17-08-2020 | 09:00

At Polzella’s lots of news for the wellbeing of the guests, what with new experiences and food quality

11-08-2020 | 09:00

Battiloro: we were flooded with our clients’ love. Now a reassuring menu, soon some news too

01-06-2020 | 09:00

Re di Cuori near Padua, a nice success for the three brothers specialised in delivery pizza

22-05-2020 | 06:00

Simone Padoan: time to plan the future. I will deliver my pizzas all across Italy

21-05-2020 | 10:00

Cristian Marasco teaches us to make pizza without yeast... - VIDEO

13-03-2020 | 11:00

Aspettando Identità... Luca Pezzetta’s two new pizzas are fantastic

04-03-2020 | 10:00

Fabrizio Mancinetti, from England, a new face for contemporary pizza