A soft and fragrant pizza, and a good bottle of Italian wine. What else? In the last year we recorded many new openings, especially in the gourmet category, with many pizzerias that are halfway between a bistro and a wine shop, or sometimes luxury-oriented with exceptional cellars. At the same time, Neapolitan pizza travels at warp speed, for many cities it's still a novelty that needs to be explained, while in many others there's already very healthy competition and levels of excellence: think Berlin, London, Paris, New York or Tokyo. The pizza al taglio, sold by weight, still struggles to break through, but there are very good exceptions, while the success of pinsa is resounding, especially on the US market and in Russia. Read on for the result of our travels.
