The Point, contemporary Neapolitan
Discovering ”The Point” in Albairate where Fabrizio Tropea has been telling his idea of pizza with commitment, innovation, creativity and quality since 2010.
Lucca, the new life of Antico Caffè delle Mura
The Antico Caffè delle Mura is quintessentially the symbol of the city of Lucca: created to offer refreshment to citizens during walks on the walls of the Tuscan city, it has gone through centuries of transformations, keeping its historical and social importance intact.
Let’s talk more about pizza digestibility
Let’s delve together into a very complex topic of pizza digestibility
Beyond the capital: the pizza world of Domenico Sancamillo
After starting out very young in restaurants in Rome, eventually opening his own pizzeria in 1999, Domenico Sancamillo, Roman pizzaiolo of ”Il Mondo della Pizza” in Bellegra, has continued to grow, never stopping.
Let’s talk sustainability: Does it consume more a wood-fired oven or a photo created by ChatGPT?
Between wood-fired ovens and artificial intelligence, who wins the sustainability challenge? In this article we explore the energy consumption and CO₂ emissions related to traditional cooking and the new digital frontier. Find out how much a pizza really consumes, what’s behind a simple AI image, and how artificial intelligence can make your restaurant more efficient (and green).
Year One Thousand is made into Three
Research, study and careful selection of products leads to an end result that never disappoints: inn, tavern and pinseria, for all tastes It all began in 1990 in Villa Corti, a small hamlet of Venarotta, just outside Ascoli Piceno. Gabriele Cennerini, an open-minded innkeeper and entrepreneur , sensed that the place and the business held […]
From Baker to Bakery Chef
How the baker’s profession is changing in the age of food consciousness, between tradition, innovation and health consciousness The market for baked goods knows no crisis: according to estimates, global turnover exceeds $340 billion, with Europe leading the way thanks to the widespread presence of artisan bakeries throughout the territory. In Italy, 85 percent of […]
The Cave in Ventimiglia
Italian-style hospitality, good food and convivial atmosphere. La Grotta in Ventimiglia is the restaurant for everyone, where the food is genuine, sincere, tasty because it is the result of experience and professionalism.
That’s a Moro, pizza and culture
In the heart of Ragusa in Ibla, a restaurant-pizzeria museum where flavors, scents, colors and typicality mingle in a journey of taste and beauty
Giuly Pizza, a hotbed of ideas and energy
Champions Giulia Vicini and Giulia Zanni of Giuly Pizza talk about their journey toward culinary innovation in the world of pizza, combining quality and sustainability in every bite.