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Liliana Betti (1937 – 19 August 1998) was an Italian screenwriter and director. She was sometimes credited as Liliane Betti . Born in Nigoline, Province of Brescia, Betti in 1957 moved to Rome, where she became a real-life friend of Federico Fellini. [1] [2] Fellini referred to her as "her boss" and as "the little goddess of ideas", and Betti ...
In that moment he had the enlightenment: “Reinvent the concept of pizza, making it more dynamic and social, not by the slice, but halfway between the bakery’s mini pizza and a classic pizza.” As he narrates his adventure, Fabrizio is full of enthusiasm: “Desdott is not just for young people,” he emphasizes, “Pizza is a universal pleasure that conquers the hearts of young and old ...
She was sometimes credited as Liliane Betti. Born in Nigoline , Province of Brescia , Betti in 1957 moved to Rome , where she became a real-life friend of Federico Fellini. [1] [2] Fellini referred to her as "her boss" and as "the little goddess of ideas", and Betti was a collaborator, a casting director, a script supervisor and a second unit director for many of his films until 1980.
She was sometimes credited as Liliane Betti. Born in Nigoline , Province of Brescia , Betti in 1957 moved to Rome , where she became a real life friend of Federico Fellini . [1] [2] Fellini referred to her as "her boss" and as "the little goddess of ideas", and Betti was a collaborator, a casting director, a script supervisor and a second unit director for many of his films until 1980. [1]
- Margherita. The true beginner’s pizza. The recipe was widely believed to have been perfected in 1889 by Raffaele Esposito for the visit of Queen Margherita, using the three tricolore ingredients of the Italian flag – tomatoes, basil and mozzarella.
- Quattro Staggioni. As the name suggests, Quattro Staggioni divides the pizza into ‘four seasons’. Similar to a Capricciosa, the four hero toppings are mushrooms, artichokes, olives and prosciutto.
- Pizza Pesto Genovese. This alternative pizza leaves tomatoes on the vine in favour of using the famously green Pesto Genovese sauce as a base. If you’re feeling ambitious the sauce is easy to make at home with the right ingredients.
- Frutti di mare. There’s nothing quite as versatile as pizza and this one fittingly brings two taste combinations together. This impressive seafood pizza allows you to pick your preferred fruits of the ocean.
Don’t miss this interview with Leonardo Rocchetti, the young owner and pizza chef, who ranked second in our “Bake with Us” contest and is our chef ambassador for Moretti Xperience. How did “Il Capriccio di Leo” pizzeria come to be? “My business began in 2017 when I decided to take over the pizzeria where I worked as an employee.
Half Price Pizza Tuesdays at Moretti's Restaurants. Opens in a new window Opens an external site Opens an external site in a new window Opens an external site Opens an external
