IG2017 - iscrizioni
IG2017 - programma

Alfio Ghezzi’s flight over the Alps

A vocational crisis led the chef from Trentino to take an incredible paragliding trip. He returned with a new energy

Alfio Ghezzi, chef at Locanda Margon in Trento, in a picture from August, taken during the “Attraverso... senza lasciare tracce” trip, 900 km on foot or paragliding between Trento and Alpe d'Huez, in France, following a vocational crisis. The chef from Trentino will open Identità di Montagna on Monday 6th March at 10, in Sala Blu Uno (photo Waldner)

Alfio Ghezzi, chef at Locanda Margon in Trento, in a picture from August, taken during the “Attraverso... senza lasciare tracce” trip, 900 km on foot or paragliding between Trento and Alpe d'Huez, in France, following a vocational crisis. The chef from Trentino will open "Identità di Montagna" on Monday 6th March at 10, in Sala Blu Uno (photo Waldner)

by Gabriele Zanatta

Read | 18-01-2017 | 16:00 | Zanattamente buono

Food & Beer, the heritage of Daniel Burns

The science of food/beer pairings according to the Canadian chef. Who closed Luksus, in Brooklyn, so as to open a gelato shop

Food & Beer, a book published in English by Phaidon (33.96 euros from Amazon) and signed by Jeppe Jarnit-Bjergsø and Daniel Burns, respectively Danish and Canadian chefs, managers at Tørst and Luksus, a beer bar with restaurant with a Michelin star at Greenpoint, Brooklyn, New York. The book is an organic analysis of food and beer pairing, in 75 recipes

"Food & Beer", a book published in English by Phaidon (33.96 euros from Amazon) and signed by Jeppe Jarnit-Bjergsø and Daniel Burns, respectively Danish and Canadian chefs, managers at Tørst and Luksus, a beer bar with restaurant with a Michelin star at Greenpoint, Brooklyn, New York. The book is an organic analysis of food and beer pairing, in 75 recipes

by Gabriele Zanatta

Read | 17-01-2017 | 17:00 | In libreria

Well-done Fanella, now sweet and savoury

A great start for Opéra in San Miniato. In her new restaurant the pastry chef now deals with the other side of the menu too

Loretta Fanella by the pass at her new restaurant Opéra, at Relais Sassa al Sole in San Miniato (Pisa). The famous pastry chef signs both the savoury and sweet sides of the menu only since the 1st of December, but already shows all her talent (photo by Tanio Liotta)

Loretta Fanella by the pass at her new restaurant Opéra, at Relais Sassa al Sole in San Miniato (Pisa). The famous pastry chef signs both the savoury and sweet sides of the menu only since the 1st of December, but already shows all her talent (photo by Tanio Liotta)

by Carlo Passera

Read | 16-01-2017 | 06:00 | Carlo Mangio

Our 2016 pizza Oscars

Experts Tania Mauri and Luciana Squadrilli list the twenty best pizzas they tasted last year

Tania Mauri and Luciana Squadrilli, two super pizza-experts, guide us on a journey across the best twenty pizzas they tasted last year. Great masters and young pupils, in a list that is as craveable as ever...

Tania Mauri and Luciana Squadrilli, two super pizza-experts, guide us on a journey across the best twenty pizzas they tasted last year. Great masters and young pupils, in a list that is as craveable as ever...

by Tania Mauri e Luciana Squadrilli

Read | 13-01-2017 | 14:00 | Mondo pizza

Acquiring experience with Ferran Adrià

A map of bullinians. «His heritage? Creative freedom». Speaking with Fanella, Baiocco, Cedroni, Giacomello, Lacalamita

According to a Catalan website, there are some 150 bullinians around the world, that is to say starred chefs who trained in Ferran Adrià’s iconic restaurant. This is a low estimate, there are even more. Here are some of the Italians. Loretta Fanella, Stefano Baiocco, Moreno Cedroni, Terry Giacomello and Luca Lacalamita told us...

According to a Catalan website, there are some 150 bullinians around the world, that is to say starred chefs who trained in Ferran Adrià’s iconic restaurant. This is a low estimate, there are even more. Here are some of the Italians. Loretta Fanella, Stefano Baiocco, Moreno Cedroni, Terry Giacomello and Luca Lacalamita told us...

by Carlo Passera

Read | 10-01-2017 | 06:00 | Carlo Mangio

Mark Welker and the sweet fellowship

The pastry-chef from Eleven Madison Park will be among the speakers at Dossier Dessert at Identità 2017. An ace worth discovering

Milk and honey, the signature dessert from Mark Welker, executive pastry chef at Eleven Madison Park (3 Michelin stars and 3rd in the World's 50Best) and The Nomad in New York. The American pastry chef will be among the speakers at Dossier Dessert, an event enriching the afternoon on the opening day of Identità Milano, on Saturday 4th March 2017 (photo Studiotraveler/Tabelog)

Milk and honey, the signature dessert from Mark Welker, executive pastry chef at Eleven Madison Park (3 Michelin stars and 3rd in the World's 50Best) and The Nomad in New York. The American pastry chef will be among the speakers at Dossier Dessert, an event enriching the afternoon on the opening day of Identità Milano, on Saturday 4th March 2017 (photo Studiotraveler/Tabelog)

by Gabriele Zanatta

Read | 12-01-2017 | 06:00 | Dal Mondo

iTalico, great pasta in Palo Alto

Maico Campilongo presents his new restaurant, featured in the New York Times. Focus on quality, in collaboration with Felicetti

Maico Campilongo, first from the left, with the team at iTalico (starting from Campilongo: Stefano Raineri, Franco Campilongo, Jose Manuel, Michael Oliverio, Kristyan Dangelo, Giuseppe Errico), the new restaurant in Palo Alto, California, entirely dedicated to the best Italian pasta, from Monograno Felicetti to Rustichella d'Abruzzo. iTalico (we’ve already written about their successful pizzeria Terùn) is a nice example of how you can offer Italian high quality abroad. Maico Campilongo tells us about his enterprise in this piece for Identità Golose

Maico Campilongo, first from the left, with the team at iTalico (starting from Campilongo: Stefano Raineri, Franco Campilongo, Jose Manuel, Michael Oliverio, Kristyan Dangelo, Giuseppe Errico), the new restaurant in Palo Alto, California, entirely dedicated to the best Italian pasta, from Monograno Felicetti to Rustichella d'Abruzzo. iTalico (we’ve already written about their successful pizzeria Terùn) is a nice example of how you can offer Italian high quality abroad. Maico Campilongo tells us about his enterprise in this piece for Identità Golose

by Maico Campilongo

Read | 04-01-2017 | 17:00 | Dal Mondo

The dream of the chef from La Pampa

Mariano Braga: «Argentina is huge, there’s more than Baires, but critics don’t visit the province and everything gets complicated»

Flo and Mariano Braga, wife and husband, patrons at restaurant Pampa Roja in Santa Rosa, the capital of La Pampa province in Patagonia

Flo and Mariano Braga, wife and husband, patrons at restaurant Pampa Roja in Santa Rosa, the capital of La Pampa province in Patagonia

by Paolo Marchi

Read | 05-01-2017 | 06:00 | Affari di Gola di Paolo Marchi

Dining in London, but at Elena Arzak’s

A visit to the restaurant the Basque chef opened at The Halkin, where Gualtiero Marchesi and David Thompson cooked once

A visit to Ametsa by Arzak Instruction, the restaurant Juan Mari and Elena Arzak opened inside the beautiful The Halkin five star luxury hotel in London, part of Como Hotels. Here’s our story, discovering a delicious Basque cuisine that here speaks a little English too...

A visit to Ametsa by Arzak Instruction, the restaurant Juan Mari and Elena Arzak opened inside the beautiful The Halkin five star luxury hotel in London, part of Como Hotels. Here’s our story, discovering a delicious Basque cuisine that here speaks a little English too...

by Carlo Passera

Read | 04-01-2017 | 06:00 | Carlo Mangio

Marchi, one year in 16 Oscars

Emotion after emotion, from Bottura at number 1 in the world to the roast chicken at Bros, to Cracco’s snails

A souvenir photo of Massimo Bottura on the evening of Monday 13th June in New York, the first Italian ever to win the World's 50 Best Restaurants. Photo from AFP

A souvenir photo of Massimo Bottura on the evening of Monday 13th June in New York, the first Italian ever to win the World's 50 Best Restaurants. Photo from AFP

by Paolo Marchi

Read | 03-01-2017 | 06:00 | Affari di Gola di Paolo Marchi

50 Best Restaurants, the 2017 edition in Melbourne

After a hugely successful 2016 edition in New York City, The World’s 50 Best Restaurants announces that its 2017 awards will take place in Melbourne in April. The flagship event, celeb ...
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East Lombardy

Ea(s)t Lombardy in numbers

The event in Astino – with the celebration of Da Vittorio’s 50th anniversary, the official presentation of Ea(s)t Lombardy and the opening of the Year of Tourism in Lombardy, we’ve already covered it here – was such a big success mostly thanks to an incredible organisational effort. This was based first of all on the Cerea family, then on Identità Golose and all the institutions involved – starting from the Municipality of Bergamo and in fact mayor Giorgio Gori praised his operational arm Christophe Sanchez.

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My Italian neoclassicism in Paris

A chat with Giovanni Passerini: in his restaurant he’s getting ready to present what we know will be cult dishes

Ilaria Brunetti visited Giovanni Passerini for Identità Golose in his homonymous restaurant in Paris. This place will show the maturity of a chef who, after rock and roll at Rino, wants to follow a journey marked by the north star of so called “Italian neoclassicism

Ilaria Brunetti visited Giovanni Passerini for Identità Golose in his homonymous restaurant in Paris. This place will show the maturity of a chef who, after rock and roll at Rino, wants to follow a journey marked by the north star of so called “Italian neoclassicism"

Read | 02-01-2017 | 06:00 | Ilaria Brunetti | Dal Mondo

Zanatta’s 2016 in 9 photos

Our author’s year includes a 7-course tasting menu, a children’s menu and a huge breakfast

Read | 31-12-2016 | 13:00 | Gabriele Zanatta | Zanattamente buono

The rustic-gourmet pizza by Gilmozzi

The chef of El Molin at Cavalese proposes "Franco Pepe style" dough with refined topping in his pizzeria Excelsior

Alessandro Gilmozzi, El Molin at Cavalese (Trento), and his pizza. Before Gilmozzi, other great chefs told us their relationship with pizza: Ugo Alciati, Moreno Cedroni, Nino Di Costanzo, Andrea Mattei, Peter Brunel and Nobuya Niimori.

Alessandro Gilmozzi, El Molin at Cavalese (Trento), and his pizza. Before Gilmozzi, other great chefs told us their relationship with pizza: Ugo AlciatiMoreno CedroniNino Di CostanzoAndrea MatteiPeter Brunel and Nobuya Niimori.

Read | 02-01-2017 | 17:00 | Carlo Passera | Mondo pizza

My perfect 2016 menu

Carlo Passera: dish by dish, chef by chef, the best dishes tasted over a year of excursions across the peninsula

A collage of many of the chefs (though not all of them) visited in 2016 and fully deserving a mention in this piece on the best dishes of the year

A collage of many of the chefs (though not all of them) visited in 2016 and fully deserving a mention in this piece on the best dishes of the year

Read | 30-12-2016 | 06:00 | Carlo Passera | Carlo Mangio

Identità and the New Italian Cuisine

In Milan, in March, 12 stories of talented young chefs, from Abruzzino to the Torsiello brothers. Meanwhile, Michelin also awards the baby chefs

A souvenir photo of the Abbruzzino family. Left to right, Antonio, Rosetta and Luca Abbruzzino, father, mother, and son-chef, the three pillars at restaurant Antonio Abbruzzino in Catanzaro, one Michelin star in Santo Janni, tel. +39.0961.799008. Luca Abbruzzino will be the first speaker on Sunday 5th March at Identità Milano within the day dedicated to the New Italian Cuisine

A souvenir photo of the Abbruzzino family. Left to right, Antonio, Rosetta and Luca Abbruzzino, father, mother, and son-chef, the three pillars at restaurant Antonio Abbruzzino in Catanzaro, one Michelin star in Santo Janni, tel. +39.0961.799008. Luca Abbruzzino will be the first speaker on Sunday 5th March at Identità Milano within the day dedicated to the New Italian Cuisine

Read | 29-12-2016 | 06:00 | Paolo Marchi | Primo piano

The best dishes of 2016

We asked 101 food writers their favourite dish of the year. Most mentioned chefs: Riccardo Camanini and Niko Romito

Rigatoni cacio e pepe cooked in a bladder by Riccardo Camanini, chef at Lido 84 in Gardone Riviera (Brescia). It’s the most voted dish (3 times) in this end-of-the-year survey, interviewing 101 Italian and foreign food writers. A list of deliciousness worth reading from one end to the other (photo Brambilla/Serrani, translation by Slawka Scarso)

Rigatoni cacio e pepe cooked in a bladder by Riccardo Camanini, chef at Lido 84 in Gardone Riviera (Brescia). It’s the most voted dish (3 times) in this end-of-the-year survey, interviewing 101 Italian and foreign food writers. A list of deliciousness worth reading from one end to the other (photo Brambilla/Serrani, translation by Slawka Scarso)

Read | 28-12-2016 | 06:00 | Gabriele Zanatta | Primo piano

The poetry of Argentinian asado

The gaucho myth is linked to the veneration of chargrilled meat, lamb or beef, strictly not hanged

Read | 23-12-2016 | 18:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

Oldani’s onion goes international

From Cornaredo to Manila and Singapore under the Foo'D brand. The opening in mid January

The Victoria Theatre & Concert Hall in Singapore hosts Foo'd, Davide Oldani’s restaurant

The Victoria Theatre & Concert Hall in Singapore hosts Foo'd, Davide Oldani’s restaurant

Read | 22-12-2016 | 12:00 | Paolo Marchi | Primo piano

Christmas in Honolulu

This is no pantomime, but a recommendation for food lovers: Senia, a new gourmet destination, has opened

Senia is a brand new gourmet restaurant in Honolulu, Hawaii: chefs Chris Kajoika and Anthony Rush met at Thomas Keller's Per Se and present their technique applied to the extraordinary ingredients of the US archipelago. Francesca Zanetti visited the restaurant and spoke with them for Identità Golose

Senia is a brand new gourmet restaurant in Honolulu, Hawaii: chefs Chris Kajoika and Anthony Rush met at Thomas Keller's Per Se and present their technique applied to the extraordinary ingredients of the US archipelago. Francesca Zanetti visited the restaurant and spoke with them for Identità Golose

Read | 22-12-2016 | 12:00 | Francesca Zanetti | Dal Mondo

Identità 2017 will be a record edition

96 lessons in Milan, in March, 12 of which dedicated to the New Italian Cuisine. Starting on a Saturday, an important change

Prawn cocktail with late radicchio by Enrico Crippa is the dish representing the 13th edition of Identità Golose, scheduled in Milan, from Saturday 4th to Monday 6th March

Prawn cocktail with late radicchio by Enrico Crippa is the dish representing the 13th edition of Identità Golose, scheduled in Milan, from Saturday 4th to Monday 6th March

Read | 20-12-2016 | 18:00 | Paolo Marchi | Primo piano
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