Restaurants

From Calabria to Bologna, from Bologna to London. Brothers Salvatore and Matteo Aloe have come a long way, starting from the Emilia-Romagna capital, where they studied Economics, and then venturing to London. Today, after the Radio Alice experience with other...

Luisa Giannini brought the culinary philosophy of Roman pinsa on the island of Malta, a product more famous abroad than it is within the Eternal City limits. Housed inside an old factory, she uses four types of flours to give...

Cuisine and pizza in the name of pure Campania flavours. Here Emanuele Cirillo is doing a great job and the pies that arrive at the table prove it: exquisitely Neapolitan, with a pronounced rim, select tomatoes and mozzarella. The rolling...

From a passion for music to love for pizza, from Rome to the Scandinavian adventure. This is the path of Luca Platania, who first landed in Finland to introduce Roman "pizza alla pala" to then devote himself from 2017 to...

Achille Melis and Olimpia Grussu are a certainty in Copenhagen. Located in the heart of the Danish capital, in a picturesque half-timbered building from 1753, this is the first pizzeria with a wood-stoked oven in the city. The style is...

The sustainable philosophy at the core of Christian Puglisi's project is admirable. In September 2020 he closed both Relæ and Manfreds, two restaurants that have strongly marked the gastronomic scene of the Danish capital. At Bæst the work proceeds at...

The pizzeria inside the Artz Pedregal shopping center has an elegantly essential and modern style. Of clear Neapolitan style, the pizzas stand out for a high and soft rim, generously topped and with a well-leavened and digestible dough. The traditional...

Tony Gemignani, American but with evident Italian origins, is a star all over the States, thanks to several world championships won. About ten pizzerias in various American locations, the flagship is the branch on Stockton Street. Here you can choose...

Quality and warm hospitality characterise Ciro Casella's restaurant, opened in 2010 on the Upper East Side. The dough is high standard, the pizzas demonstrate excellent technical mastery in baking and balancing the ingredients, for a soft and airy bite. The...

Vito Iacopelli started from scratch in California and has been able to build a brilliant path that has led him to become a reference model for lovers of good pizza in Los Angeles. In his second opening, Provami, he offers...