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Pizza. 50 Easy Recipes

Is there anything more extravagant than pizza? Anything more colourful, joyful and sunny? Fragrant, enticing and tasty, pizza is an unparalleled pleasure. An invention of great simplicity and geniality, it is the most famous Italian gastronomic specialty. And if, until a century ago, it could only be enjoyed in its birthplace Naples, today it can be enjoyed in every pizzeria on the planet. This book, prepared by the Academia Barilla, is dedicated to pizza. Conceived and written in collaboration with Mario Grazia, chef at the Academia Barilla, it is an agile and surprising book. Having described how pizza was born and why it became the symbol of Italian conviviality, the book gathers together 50 delicious recipes to try. Alongside more traditional pizzas, such as the renowned Margherita or four cheeses, there are also more original ones that manage to combine the great typical products of Italy’s regions. For example? Artichoke and Roman ricotta, speck and smoked scamorza, or pizza with Sciacca anchovies and Pantelleria capers.

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