Quella del pizzaiolo è una professione secolare, ma ognuno di noi può cimentarsi nella preparazione casalinga di una fragrante, appetitosa pizza: lo dimostra questo volume con le sue 50 ricette, dalle più classiche alle più sfiziose e particolari che la fantasia possa suggerire. Non mancano una sezione dedicata alle pizze al trancio e una alle pizze bianche, nonché un utile indice alfabetico per ingredienti.
ACADEMIA BARILLA, founded in 2004 in Parma, one of the most distinguished capitals of Italian cuisine, is a center of great professionalism and talent that is exceptional in the world of cooking. It promotes Italian culinary art, protecting the regional gastronomic heritage and safeguarding it from imitations and counterfeits, while encouraging the great traditions of the Italian restaurant industry. Academia Barilla organizes cooking classes for culinary enthusiasts, distributes the best Italian products, and spreads Italy's gastronomic culture through publications like this one that recount the unequaled riches of the country.
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