“One pizzeria worth one km of walk”. Among the restaurants suggested by Gambero Rosso, around Lake Iseo in occasion of […]
Dissapore doubles and presents us of a new article, this time dedicated to the recovery of the “blowed” dough to […]
Last week we received the visit of Rossella Neri from Dissapore, who wrote us an article about the creation of […]
Wednesday, December 16 at my pizzeria, La Cascina dei Sapori, will take place the charity night”Tra Arte e Cucina con PInAC” […]
This year I took part to PizzaUp, the famous technical conference about pizza. Earth, Energy and Nutrition were the three […]
For Cooking for Art Roma I prepared a filled pizza with mushrooms, cappasanta in carpione of ribes nigrum, toasted nut […]
On the Giornale di Brescia you can find an article about my speech about pizza and leaven at The Lab […]
The 5t of June I’ve participated to Taste of Milano in the area The LAB with a speech titled “La […]
On France Pizza, french magazine dedicated to Italian cuisine and modern pizza, you can find an article about La Cascina […]
On Grande Cucina an article about the event of February, 25t with Paolo Bodon, owner of Osteria Capoborgo in Gavardo, […]
