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   <news:title>Alba à Zurich : La pizza au levain qui réinvente le style napolitain</news:title>
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  <lastmod>2026-10-04T12:45:46Z</lastmod>
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  <lastmod>2026-10-04T12:31:01Z</lastmod>
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   <news:title>50 KALÒ à Naples : Ciro Salvo, le maître de la pâte napolitaine</news:title>
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    <news:language>fr</news:language>
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   <news:title>Pizzarium à Rome : la pizza à la coupe de Gabriele Bonci</news:title>
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  <lastmod>2026-10-03T15:22:24Z</lastmod>
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   <news:title>Seu Pizza Illuminati à Rome : la pizza créative de Pier Daniele Seu</news:title>
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  <lastmod>2026-10-03T15:07:37Z</lastmod>
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    <news:name>La Pizza Di GIO</news:name>
    <news:language>fr</news:language>
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   <news:title>Pepe in Grani à Caiazzo : la pizza de Franco Pepe, entre héritage familial et création</news:title>
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  <lastmod>2026-10-03T13:12:25Z</lastmod>
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    <news:language>fr</news:language>
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  <lastmod>2026-10-03T12:25:55Z</lastmod>
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    <news:language>fr</news:language>
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   <news:title>Forno Di Gesù à Altamura : pain DOP, focaccia et tradition familiale des Pouilles</news:title>
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  <lastmod>2026-10-03T12:11:40Z</lastmod>
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  <lastmod>2026-10-03T11:43:27Z</lastmod>
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    <news:name>La Pizza Di GIO</news:name>
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   <news:title>Starita à Naples : pizzas, histoire et spécialités à Materdei</news:title>
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  <loc>https://lapizzadigio.fr/tour-du-monde-pizza/sorbillo-naples/</loc>
  <lastmod>2026-10-03T11:28:08Z</lastmod>
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    <news:name>La Pizza Di GIO</news:name>
    <news:language>fr</news:language>
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   <news:title>Sorbillo à Naples : une institution de la pizza napolitaine</news:title>
   <news:publication_date>2026-10-03T11:20:09Z</news:publication_date>
   <news:genres>Blog</news:genres>
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