perched la pizza starry, with michelin trailIsn't that right? All'estero is successful, in Italy and almost in passato ci sono stati, the guide does not include any, but one year the dibattito sulle pizze stellate ritorna prepotente a ogni uscita della Guida Michelin. The star is a rich knowledge that contraddistinguishes the cuochi, not the pizzaioli, which certifies one's professional status, which includes the gotha of the high cuisine. And for the poorest Italian cuisine for eccellenza non c’è spazio.
Controversy aside, the stellar pizzeria is not the same and the pizza with a Michelin star is not the same, the pizze of the stellar chef invece yes. Perché se i pizzioli non si riescono a fare long fra i criteri della guida inglese, gli chef si sono cementati con la pizza più e più volte, servindola very thick nei loro ristoranti – o insegne apposite e dedicate prorio a Margherita, Napoletana e calzoni . Perchè se la pizza di Cracco è finita persino ai telegiornali, in the center of Verona in the pizzeria of chef Perbellini if fa la coda, Max Alajmo has briefed it in the fratelli Cerea Puntano with a format, which sees the pizza protagonist, to carry the kitchen Italian in the world.
