The Pizza Stories MAGAZINE
Insights, trivia and news about the world of pizza.
discovery
Discovering ”The Point” in Albairate where Fabrizio Tropea has been telling his idea of pizza with commitment, innovation, creativity and quality since 2010.
discovery
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.
technique
Let’s delve together into a very complex topic of pizza digestibility
discovery
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.
news
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).
Lifestyle
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Lifestyle
“The 5 Seasons Day” in Berlin combined innovation and tradition with a masterclass dedicated to Berlin pizza makers.
discovery
Discovering the Paposcia: A Treasure in the Heart of Gargano
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The first event dedicated to the future of pizzerias and a new way of doing business
Lifestyle
Check out exclusive interviews from the World Pizza Championship 2024
technique
When knowing how to listen to the dining room staff can help improve the service of one’s business.
emerging pizza
An unprecedented edition: Emerging Pizza final 2024 saw 2 pizza makers triumph!
technique
In a constantly evolving world, amidst the global change in dietary habits and digital and technological innovation, the world of pizza enters the future.
technique
A year of lights and small shadows for the restaurant industry, in this 2023 that is about to end.
discovery
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.
discovery
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
discovery
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.
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Tourists and locals, there is something for everyone at Operaprima. A revisited tradition capable of satisfying the needs of every customer is the basis that Giuseppe de Giovanni has chosen for his restaurant
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Francesco and Davide, father and son, the same passion for pizza that becomes a symbol of evolution and research, an expression of a growing craft
emerging pizza
The Northern Selection of EMERGENT PIZZA 2024 held at Villa Terzaghi in Milan on July 4 and 5 featured young pizza makers willing to challenge themselves and bring their creativity to the competition.
emerging pizza
July 4 and 5 kicks off the new Emergente Edition with the Northern Selection: at Villa Terzaghi
emerging pizza
Winning the award for Best EmergingPizza Chef edition 2023 was Pasquale Petrillo, of Il Fiore di latte pizzeria in Verbania, with the pizza “Hortum”
emerging pizza
The Central South Selection valid for the EMERGENT PIZZA 2023 Award (a competition reserved for young chefs and pizza makers under 30 conceived and organized by Witaly) was held this year in an exceptional location: the University of Flavors in Perugia.
discovery
A family history linked to the restaurant business, the resourcefulness of a young couple moving to Lombardy, a pizzeria that evokes coastal tradition and passes it on with an eye to the future and innovation
discovery
It is a young reality with great aspirations, a well-knit group determined to consolidate its role in the restaurant industry, to enhance the territory and make its mark in the world of pizza and quality cuisine
Pizza is certainly an evergreen, but in the last decade in particular it has come back into the limelight because of the attention given to the “gourmet pizza” phenomenon.
news
The new frontier of tradition, pizza and scarpetta by Stefano Canosci.
news
The 30th edition of the World Pizza Championship is approaching and once again this year Le 5 Stagioni will be present as Main Sponsor with many new features and an exciting program of events including the “Le 5 Stagioni Special Award – Pizza of Change for Sustainability.”