BREAD RELIGION
Petra Lafarinadove la farina diventa arte
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 84 | Founded | 5 years ago | Last Issue | 8 days ago |
| Active | Language |  Italian | |||
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BIBLICHE BONTÀ / SIMPLY DIVINE
Some names have a certain ring to them. Pasticceria Mosè in Barletta and Angolo Divino in Sora even share a hint of the divine. But beyond their names, each has its own story — rooted in tradition, yet always looking ahead.
A Barletta,...
COLTIVANDO RELAZIONI / STRONG ROOTS, OPEN MINDS
A strong identity doesn’t mean standing still. It means staying true to who you are while embracing new influences, places and ideas. Fermento in Paris and Ortiga in Turin show how it’s done.
C’è Fermento a Parigi
Energico, vitale, din...
VERDE LEITMOTIV / THE GREEN THREAD
Basil is more than just an aromatic herb. It connects two stories, two regions and two approaches to pizza. From Ernesto Criscuolo in north-eastern Italy to Andrea Pellegrino in Sicily, it becomes a symbol of shared roots, different influen...
COME SI CAMBIA/ CHANGES
True evolution means staying true to your identity while embracing the present. That's the approach shared by Valentino Martorana in Piedmont and Antonio Urso in Sicily.
A Druento, l’Oca gioca a padel
Trasformare, per migliorare. Modif...
RIGENERAZIONI / NEW BEGINNINGS
Two artisans, two life-changing decisions, and one shared passion for pizza. Just outside Milan and near Paris, Riccardo Villani and Yann Marteau chose to start over — bringing new energy and fresh ideas to the places they now call home.
#...
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Petra® nasce nel 2006 come primo progetto italiano di riscoperta dell’antica macinazione a pietra in chiave contemporanea. Oggi rappresenta un’icona di bontà, valore nutrizionale e sensibilità verso la biodiversità in agricoltura.
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