TIR

Skilled chef Nello Cassese is the soul of one of the most refined Italian restaurants in South America. Hotel Cipriani is located inside the luxurious Copacabana Palace. Starting from the creativity behind the dishes, as well as the ingredients that, unlike...

For more than 20 years Lucio De Falco has associated his name with Neapolitan pizza in Sydney. Not only that, after opening his first restaurant in 2008 in the Darlinghurst neighbourhood, he relaunched in 2015 with the second pizzeria in...

Silvio Groppelli took over this lively and gourmet pizzeria in Surry Hills neighborhood. Only fine, seasonal and quality ingredients, serious work performed on flours, long leavening and a good creative vein. On the table pizzas come already cut into wedges,...

Johnny Di Francesco has brought a slice of Italian flavour to Melbourne. In fact, in his pizzerias, traditional dishes such as meatballs, fried and stuffed olives Ascolane and Amatriciana are served side by side with pizzas. The pizzas are faithful...

When Giuseppe Irollo moved to Kiev, he brought with him all his experience as a Neapolitan pizza maker, along with the Neapolitan pizza recipe. Pies are baked in a wood-burning oven, as tradition dictates, with soft and swollen rims. The...

This pizzeria, which started several years ago with the precious advice of Franco Pepe, is more than convincing. The menu has changed over time and today, alongside a solid offer of Italian cuisine, including charcuterie boards and classic dishes, we...

From football to pizza: this is the path of Jesper Blomqvist, partner of this beautiful waterfront pizzeria on the island of Lidingö, just outside Stockholm. Pizza is serious business here, we met the team of pizza makers, among the most...

A fine pizza and a glass of Barolo in a small town in Sweden? You will find both in this informal and lively pizzeria. Great care is taken in the choice of ingredients for the dough with flour imported from...

Cristian Georgita's restaurant has the flavor. No shortcuts are used in the dough or in baking, as an example, the dreaded truffle-flavoured oil is banned here, but when it is available, the real one arrives to season the pizzas. In...

In recent years the phenomenon of Neapolitan pizza has become huge in Madrid, with many openings in series, not always of great quality, but which have nevertheless ignited curiosity and created a once again competitive landscape. This year we recommend...