Events & News

Once again this year, Fuoritempo has made it onto the 50TopPizza Italia list, confirming its place amongst Italy’s best pizzerias. We’ve secured 61st place, moving up five places compared with last year.

"ASTI: REMIX IT! – Pizza & Asti DOCG" is a project conceived by Fuoritempo in collaboration with the Asti Consortium, aimed at exploring new ways to enjoy Asti Spumante when paired with pizza.

Fuoritempo and the Asti DOCG Consortium present the dinner with DJ set "ASTI: REMIX IT! – Pizza & Asti DOCG", on Tuesday 7 July at the Alea restaurant in Castell’Alfero. A tasting menu comprising four Piedmontese pan-baked pizzas and four Asti DOCG-based drinks.

The Fuoritempo at Canale d'Alba has been enhanced with a new piece of public art. Entitled "I will make my way through a hundred billion stars", it is a large mural created by the Guerrilla Spam art collective on the exterior walls of the venue – a project conceived as a prelude to Alba’s designation as the Italian Capital of Contemporary Art 2027.

BETWEEN PIEDMONT AND ENGLAND: a four-handed dinner dedicated to Beppe Fenoglio. The contemporary leavings of Davide Di Bilio meet the cuisine of English chef CHARLES PEARCE. Tasting of Fontanafredda wines. Live jazz music with accordionist Valerio Chiovarelli. Conducted by journalist Danilo Poggio.

LA MONTAGNA CHE RESISTE (THE MOUNTAIN THAT RESISTS): a four-handed dinner dedicated to Nuto Revelli. The contemporary leavened products of Davide Di Bilio meet the "free food" of Juri Chiotti, to tell the story of a real mountain, made of biodiversity, self-production and care for the land. Tasting of artisanal ciders from Sidreria Craveri and Lamberti. Tasting of Caffè Bonacchi. Live jazz music with pianist Alessio Pagliero. Conducted by journalist Danilo Poggio.

ITALO CALVINO'S LIGURIA: at Fuoritempo in Chieri, leavened products meet Ligurian haute cuisine in a four-handed dinner with star chef Jacopo Chieppa (Ristorante Equilibrio, IM). Paired with wines from the Ligurian wine cellar Ca’ di Frei. Live jazz music with pianist and singer Tiziana Cappellino. Conducted by journalist Danilo Poggio.

BETWEEN SPAIN AND MONFERRATO: the journey and a return to the roots. Avant-garde Catalan cuisine meets Piedmontese tradition and the leavened products of Fuoritempo. Dinner for 6 hands with Alessandro Bartoli and Giulio Canavese, chefs of Alea (Castell'Alfero). Wine tasting with IPARCELLARI. Live jazz music.

Japanese cuisine meets contemporary pizza in a four-handed dinner with Japanese chef Yucci (Yuka Cho). With a tasting of traditional Japanese teas curated by Iba Kiyoto (Sencha House) and Piedmontese rice sake by InFermento.

Pizza Up is an event that, for many years, has represented a strategic moment of updating, discussion and growth for Fuoritempo.

Fuoritempo Pizzeria is among the 150 best Italian establishments honoured at the Pizza Awards Italia 2025, a recognition awarded by the trade press and decided by a jury of over 200 journalists and experts from the world of pizza.

The Davide Di Bilio cooking show at the International White Truffle Fair in Alba with a very special offering: "pizza in broth".

On Sunday, 21 September, during Cheese 2025, we were guests at the Osteria dell'Alleanza, where we presented two dishes: a tasting of breads and cheeses, and a pizza al padellino, a typical Turin speciality.

An eight-handed dinner celebrating leavened products in all their forms, with Davide Di Bilio (Fuoritempo), Enrico Murdocco (Tellia), Sergio Scovazzo (Grano) and Jacopo Pistone (Cibrario). Bosio Caratsch beer tasting.

Let's meet Arianna and Alessandro from I Pascoli di Amaltea, who produce high-quality goat and sheep cheese in Mombarcaro using regenerative grazing methods.

Once again this year, Fuoritempo enters the 50TopPizza Italia ranking, confirming itself among the best Italian pizzerias. We took 66th place, moving up two places from last year.

Our pizza-chef Davide Di Bilio participated in the first edition of PizzaConvention, on 11 and 12 June at the Officine Farneto in Rome.

On Friday 6 June, a journey into the flavours of the territory: 10 dishes for 10 chefs, in the splendid location of Piazzale San Giorgio in Chieri.

A trip to the Euganean Hills to discover conservation foraging, with Simone Padoan and Valeria Margherita Mosca. Among herbs, flowers and lichens, we learnt how to create bread and pizzas with wild and natural ingredients.

La Terra in tavola Dinner at 4 hands by Igor Macchia and Davide Di Bilio with Piedmontese products

After Michelangelo Mammoliti, a special review for FuoriTempo this year, signed by 2-Michelin-starred chef Gian Piero Vivalda.

VEGETABLE HAUTE CUISINE MEETS CONTEMPORARY PIZZA. Dinner for four with Luca André of Soul Kitchen and cocktails by Infermento Spirits.

On Sunday 17 November, on the occasion of the ATP Finals in Turin, our pizza chef Davide Di Bilio participated in 'Lievitato', the event dedicated to the world of leavening that took place at the Centrale Nuvola Lavazza.

Like every year, our pizza chef Davide Di Bilio participated in PizzaUp, the technical symposium on contemporary Italian pizza organised by Università della Pizza® - Molino Quaglia.

DINNER & TALK ON MIDDLE EASTERN AND CAUCASIAN CUISINEwith Chef Kumalè (Vittorio Castellani) and tasting of Armenian wines.

AN EVENING DEDICATED TO THE PIEDMONTESE CATTLE BREEDwith chef Bruno Cingolani and wines from the Malvirà Winery of Canale.

Reconfirmed the 3 slices also for 2025 in the Gambero Rosso Guide to the Pizzerias of Italy.

A TRIBUTE TO SARDINIA - Lunch with regional recipes based on Slow Food Presidia and Ark of Taste products, talk with Luca Martinelli (Altreconomia)

Award ceremony of '50 Top Pizza': our pizza-chef Davide Di Bilio, who entered directly into the ranking in 68th place, out of more than one hundred thousand pizzerias evaluated, also received an award.

AFRICAN HAUTE CUISINE MEETS CONTEMPORARY PIZZA: a journey to discover the gastronomic and cultural riches of Africa, with Congolese chef Victoire Gouloubi.

A TRIBUTE TO SICILY, with Catanian chef Davide Cristaldi. Wine tastings with Marilina Paternò (Cantina Marilina, Val di Noto, Syracuse)

Masterclass on the coast of Connemara (Ireland), on the Atlantic Ocean, by Sinead O'Brien of Mungo Murphy's Seaweed, discovering seaweeds and sea plants.

FOUR-HANDED DINNER WITH CHEF GIUSEPPE IANNOTTI2 Michelin stars at the Kresios restaurant, Campania. Guests Paolo Montanaro (Tartuflanghe) and wine tasting with Nico Cordero (Pedemontis).

The Fuori Tempo is featured in the new Identità Golose Guide with a special review by Michelangelo Mammoliti (2 Michelin stars)

4-HANDED DINNER WITH CHEF MARC LANTERI and wine tasting with oenologist Luciana Biondo (Tenuta Santa Caterina, Monferrato)

Masterclass of our pizza chef Davide Di Bilio for Moretti Forni at Sigep 2024.

FOUR-HANDED DINNER WITH CHEF YARI SITÀ (Kaiseki and Fusion cuisine). Wine tasting with Luca Balbiano (Cantine Balbiano).

Presentation of the new 'Piemonte a Tavola 2024' guide: Fuori Tempo awarded 'Pizzeria of the Year'.

'PizzaUp - emotion has a voice': the 18th edition of the technical symposium on contemporary Italian pizza in Milan

4-HANDED DINNER WITH CHEF STEFANO PAGANINI (Castle of Magliano Alfieri). Wine tasting with Anna Maria Abbona.

FIRST AUTHOR'S DINNERwith chef Andrea Sperone. Wine tasting with Francesco Monchiero (Cantina Monchiero Carbone, Canale)

On Thursday 28 September, the customary presentation of the Gambero Rosso 'Guide to Italy's Pizzerias' was held in Naples.

On Saturday 2 and Sunday 3 September 2023, we brought our Pizze Gourmet pizzas to the Mercedes paddock at the Monza racetrack.

Participation of Davide Di Bilio in the TV programme MICA PIZZA E FICHI on LA7.

Show Cooking by Davide Di Bilio for the 2023 edition of 'Di Freisa in Freisa', in collaboration with the Consorzio del Freisa di Chieri e Collina Torinese.

Davide Di Bilio masterclass for Moretti Forni at Sigep 2023.

Show cooking at the Petra Stand at Sigep 2023.

Journalist Cristina Viggè (Fuori Magazine and Identità Golose) interviews Davide Di Bilio of Fuori Tempo of Canale.

PizzaUp is the technical symposium on contemporary Italian pizza, now in its 17th edition. Master pizza makers from all over

4 shows with aperitifs in 4 Roero wine cellars, combined with 4 themed dinners. A convivial homage to the great Alba writer Beppe Fenoglio 100 years after his birth.

Once again this year, our pizza-chef Davide Di Bilio participated in PizzaUp, the technical symposium on Italian pizza

"La Divina Commedia - Undicesimo canto del Purgatorio - UMILTÀ": literary dinner at the restaurant "Le Scuderie del Castello di Govone". With theatrical performance by Saulo Lucci.

"The Divine Comedy - Second Canto of Purgatory - FRIENDSHIP": literary dinner at the "da Stefano Paganini" restaurant in Magliano Alfieri. With theatrical performance by Saulo Lucci.

"La Divina Commedia - Settimo canto dell'Inferno - LA FORTUNA": literary dinner at the restaurant "All'Enoteca di Davide Palluda" by Canale. With theatrical performance by Saulo Lucci.

"The Divine Comedy - Third Canto of Hell - IGNAVIA": literary dinner at the 'Marcelin' restaurant in Montà. With theatrical performance by Saulo Lucci.

Brochure produced in collaboration with Tartuflanghe for the International Pizza Expo 2021 in Las Vegas.

'Travelling with Jules Verne: Around the world in 80 recipes', literary dinner at the Michelin-starred restaurant 'La Madernassa', chef Michelangelo Mammoliti. Live music by the string trio 'Gli Archimedi'.

"The cuisine of the Odyssey: recipes and curiosities of a mythical journey", literary dinner at the International Culinary Institute for Foreigners at the Castle of Costigliole d'Asti.

"La cucina della Divina Commedia: a convito con Dante", literary dinner at the 'da Stefano Paganini' restaurant in Magliano Alfieri. Theatrical performance by Saulo Lucci.

"A cena con Sandokan: l'Oriente immaginario di Emilio Salgari", literary dinner at the Marcelin restaurant in Montà. Reading by "Teatro di Tela", live music by the string trio "Gli Archimedi".

The Fuori Tempo, together with some friends and associations, decided to organise a special dinner to celebrate

Again this year, our pizza chef Davide Di Bilio participated in #PizzaUp, the national symposium on Italian pizza

On Friday 30 November 2018, we offered Fuori Tempo of Canale a free ink illustration workshop

The collaboration between Fuori Tempo and Antonio Bonanno was born from the illustrated book 'L'Orologio', browsed by chance at the Turin Book Fair. We immediately contacted Antonio, asking him to work with us on illustrations for the interiors of Fuori Tempo,

These days our pizza-chef Davide Di Bilio is participating in the 13th edition of #PizzaUp, the symposium