By Stefano Palombari Can we do culinary archeology about pizza? Can we seriously talk (with historical data, nutritional values, traceability of ingredients…) about a specialty like pizza? Today, since the form has overshadowed the essence, it is quite difficult. Pizza has become one of the most Instagrammable products. She enjoys showing off her generous curves. …
Things are moving in the pizzerias! This dish, whose authenticity is strictly monitored and for which a misplaced piece of pineapple can lead to conflict, is in the process of development, especially here.
Pinch? A quick search on the internet tells us that it will be a Roman specialty – a type of pizza – that would have been born in the time of the Romans (those who played circus games and ate a pacifier) to reach us somewhat secretly and which would was rediscovered by Italian baker …
Pinsaci Tu, the new address to taste an unknown Italian specialty Read More »
Marne la Vallee The brand, co-founded by Jonathan Jablonski, has just opened its doors in the Val d’Europe shopping centre, Marne-la-Valle. An Italian-American concept that aims for a hundred points of sale in the long term. © DR at launch Italian Queen registered up to 1,200 covers per …
The Pizza Cozy brand from Saint-Etienne continues its development with the opening in Rochefort of a new pizzeria run by several multi-franchisees from the Loire: Nathalie and Franck Pelle. COZY PIZZA Homemade pizzas, with 100% fresh products The only Fast-Good pizzeria concept in France “We are delighted to be able to continue the story with …
Several Pizza Cozy multi-franchisees are opening a new pizzeria in Rochefort Read More »
Magazine published on: 22.06.2022 16:46:00 – updated: 24.06.2022 17:20:39 Ça Papille honors Italy this Friday. It is impossible to talk about Italy without talking about pizza. That is why the Mona Lisa restaurant in Yvoir delighted the taste buds of our evening guests. Summer vacation is approaching, and with it the desire to travel. This …
Each year, 30 billion pizzas are consumed in the world, making this Italian specialty the number 1 dish in the world! Unfortunately, pizzas are often shipped in disposable cardboard boxes that are thrown away after use. Seeing that no specific solution exists to replace these boxesSébastien Laloux, a young entrepreneur from Schaerbeek, decided to invent …
“Bwat”, the first reusable box for pizzas, quiches and pies is Belgian! Read More »
After the departure of La Pizza de Nico a few months ago, Italy returns to the entrance of the Passage de l’Arsenal with the opening of Trattoria Cacio Pepe. This new arrival in the Valenciennes catering landscape, we owe it to Eddie Vavran and Anthony Fusco, two partners credited with a very solid experience in …
Valenciennes. With Cacio Pepe, the flavors of Italy in Passage de l’Arsenal Read More »
from Françoise Pifer | Published on 09/11/2022 at 19:26 A few weeks ago, Yves Legros and Sabrina Hendrick opened a pizzeria in their home on rue Jean XXIII in Baelen. Professionally working in another field, they only offer pizza on Thursdays, Fridays and Sundays. ******* ** ****** ***** *** ** **** ******* **** ****** ** …
A Baelenois couple opens a pizzeria in their home Read More »
by Jessica Murens When we eat pizza, we often end up with leftovers in the fridge. The problem is that the next day after reheating it is much less tasty and becomes bland. But that’s because you’re not doing it the right way! Explanations. Whether you ordered pizza for delivery or went to an Italian …
Reheating leftover pizza: the mistake we all make is making it soggy Read More »
