Restaurants

A fine address in the Sant Gervasi-Galvany neighbourhood. The recipe is that of Neapolitan pizza with a soft and generous rim. The dough is made with sourdough starter and organic flours, and undergoes a long leavening before being rolled out...

The number in the name refers to the centimeters in diameter of the pizza disc of dough. This pizzeria in St. Petersburg is one of the first places to have imported Neapolitan pizza to Russia. Since 2016, the year in...

We cook, we don't invent! This is the motto of a restaurant that's still very little known in the Russian capital and that we discovered thanks to word of mouth among some of the city's best chefs. As a matter...

A place with a modern and warm atmosphere where wood panelling and dark colours embellish the room. The menu ranges from appetizers in which imported Italian products are highlighted (burrata, Parma ham) to pasta dishes, as well as of course...

The international promotion of the Condurro family restaurant continues unstoppable, increasingly a famous brand in Italy and abroad. It all started in the Forcella restaurant, in a simple and spartan place with essential equipment. In the London branches - soon...

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...