726 min. (tempo di lettura)
Chiara Quaglia, CEO of Petra Molino Quaglia, shares her story with Tgcom24 readers
fonte: TGCOM24 NEWS
RASSEGNA STAMPA WEB
dove Petra® la farina diventa arte
CERCA
772 min. (tempo di lettura)
Cousins Joe Whittaker and Peter Lancaster have fulfilled a dream that looks set to benefit Bolton as much as themselves.
fonte: The Bolton News NEWS
208 min. (tempo di lettura)
Food lovers will be getting a 'pizza' of the action this weekend as a new restaurant and wine bar opened its doors yesterday evening...
fonte: The Bolton News NEWS
291 min. (tempo di lettura)
Whether with or without tomato sauce, sfincione in Sicily marks a precise line that is that of the coastline that stretches from Palermo to the neighbouring areas of Bagheria, Casteldaccia and Altavilla, but which in different forms and versions reaches as far as Trapani and Sciacca...
fonte: Identità di Pizza EN
344 min. (tempo di lettura)
Temperatures drop and... pizza goes in the oven! Here are some seasonal specialities that are perfect for winter. High quality establishments pay attention to dough and toppings for a pizza that from street food becomes a true gourmet dish.
fonte: Identità di Pizza EN
433 min. (tempo di lettura)
Young pizza chef Lele Scandurra conquers the palate with a very technical, creative and contemporary proposal: six versions of the Margherita, then lots of attention to Sicilian products and four different types of dough
fonte: Identità di Pizza EN
238 min. (tempo di lettura)
A master of dough, a master of pizzas. You go to Vittuone, in the western hinterland of Milan, for a very good reason: to be welcomed at Pizzeria dell'Angolo...
fonte: Identità di Pizza EN
451 min. (tempo di lettura)
It is difficult to understand what makes new establishment successful. For sure, one of the variables is originality. And not only in absolute terms. Roman-style pizza in the baking tin, for example, is certainly not unknown...
fonte: Identità di Pizza EN
290 min. (tempo di lettura)
The debate between the fundamentalists of tradition and the advocates of innovation in pizzerias has always been heated, often resembling the confrontation between fans of two rival teams.
fonte: Identità di Pizza EN
425 min. (tempo di lettura)
I believe our flagship is the dough,’ they explain to us at the Savô in Via Gustavo Fara 10, Milan, a 'gourmet pizzeria' - as it calls itself - created as a replica of patron Marcello Divano's restaurant that has been reaping success in Genoa since 2015, in Via al Ponte Calvi 16R...
fonte: Identità di Pizza EN
401 min. (tempo di lettura)
Epicentre of the Mediterranean halfway between East and West, the island of Ortigia, shaped over the millennia by the sea and the Sirocco wind, stands proud and brazen of identifying as a place destined for hospitality...
fonte: Identità di Pizza EN
296 min. (tempo di lettura)
La Capanna's adventure starts from a bar in Nus. We are on state road 26, the one that connects Turin to Aosta, halfway between the latter and Saint Vicent, in the shadow of the Matterhorn and the Muscat de Chambave vineyards.
fonte: Identità di Pizza EN
419 min. (tempo di lettura)
Soon it will be time again for Sigep and for us this means ideally opening a new year with the participation in the most important event for leavened products,...
fonte: Identità di Pizza EN
487 min. (tempo di lettura)
10 years of pizzeria DryMilano. That is to say, 10 years of steaming pizzas & cocktails; 10 years and countless guests who consider this their favourite place...
fonte: Identità di Pizza EN
471 min. (tempo di lettura)
Giovanni Senese, born in 1985 in Naples, now based in Liguria, is patron and pizzachef at Pizzeria Senese in Sanremo, which is part of Petra Selected Partners.
fonte: Identità di Pizza EN
247 min. (tempo di lettura)
Artisanal pizza is living a happy season because we have realised that such an iconic dish and bastion of our country's gastronomic culture deserves to be interpreted not only with technical expertise, but also with the diversity of values and sensibilities typical of the artisanal pizzaiolo...
fonte: Identità di Pizza EN
532 min. (tempo di lettura)
Saccharum, an innovative pizzeria in Altavilla Milicia, a few kilometres from Palermo, focuses on research and experimentation while remaining in the groove of territoriality...
fonte: Identità di Pizza EN
310 min. (tempo di lettura)
After almost two decades of work to modernise pizzerias, as a consequence of the professional growth of pizzaioli, it is useful to take stock of what has been achieved so far and of the new paths of growth of the real added value of pizza.
fonte: Identità di Pizza EN
567 min. (tempo di lettura)
Pizza & cocktails at Elementi, the pizzeria-cocktail bar born in Barberino di Mugello (via del Pozzo 13) and now also in Prato (via Agnolo Firenzuola 33)
fonte: Identità di Pizza EN
452 min. (tempo di lettura)
Pierangelo Chifari was smiling weeks ago as he announced to us with palpable enthusiasm that: “by the end of June, we should open a second branch of ‘Archestrato di Gela, this time in Monreale'...
fonte: Identità di Pizza EN