Identità on the road 2020: Klugmann is "chef of the Year", the "Dish of the Year" is Alajmo's, Guidara wins the "Twenty Years" award

The prize-giving ceremony and its 13 protagonists. The awards go also to Santini, Caceres, Cioria, Colonna, Genovese, Caruso, Ceraudo, Mazzocchi, Bracali, Giacomello

The 13 great protagonists of Italian cuisine awarded by Identità on the road 2020. This was the launch of our new digital platform. CLICK HERE TO REGISTER IN IDENTITÀ ON THE ROAD. For info write to iscrizioni@identitagolose.it or call +39 02 48011841 ext. 2215

by Carlo Passera

Read | 24-11-2020 | 11:00 | IG2020 on the road

Camanini goes in search of the "white taste"... At Identità on the road

The chef of Lido 84 – as of Monday on our digital edition – presents 7 new dishes. Starting from a hypothesis: the loss of taste memory, to free us of prejudgement

Riccardo Camanini with Paolo Marchi in a screenshot from the masterclass of the first Identità on the road, filmed at Lido 84 in Gardone Riviera (Brescia). CLICK HERE TO REGISTER AND VIEW IDENTITÀ ON THE ROAD. For info write to iscrizioni@identitagolose.it or call +39 02 48011841 ext. 2215

by Riccardo Camanini

Read | 18-11-2020 | 11:00 | IG2020 on the road

Essi Avellan and the future of sparkling wines around the world

Our interview with one of the greatest experts of Champagne and sparkling wine: «Sustainability must be a priority in the next few years»

Essi Avellan in a photo from Michaël Boudot

by Cinzia Benzi

Read | 13-11-2020 | 11:00 | In cantina

What will happen to waiters in post-Covid restaurants?

Alessandro Perricone, sommelier, restaurant manager, and Christian Puglisi's business partner in the Relæ Community, offers his take on the role of service in the restaurants of the future

Alessandro Perricone: 32, has been living in Copenhagen for 9 years. Here, together with his partners who include chef Christian Puglisi, he owns 4 restaurants (relæManfredsBæst and Mirabelle), a business that imports wines from Italy, France and Spain (Vinikultur) and a farm whose products become raw materials for their restaurants (Farm of Ideas)

by Alessandro Perricone

Read | 11-11-2020 | 11:00 | Dal Mondo

Culture Whisk, inter-cultural goodness

Recipes, stories and religions happily intertwine in the youtube channel of the two pastry chefs Stefano de Costanzo and Sara Afifi

Sara Afifi and Stefano de Costanzo, promoters of Culture Whisk. She is Egyptian, he is from Puglia (with a past as pastry chef from Giorgio Locatelli and Gordon Ramsay)

by Federica Carr

Read | 09-11-2020 | 11:00 | Dal Mondo

Here's what Identità on the road is like

Travelling from one end of Italy to the other is the secret of an online edition with the same thrill I had when I travelled for the Ski World Cup. With me, today, Passera and Zanatta

Paolo Marchi on the terrace of the parking of Lido 84, the restaurant of Riccardo and Giancarlo Camanini in Gardone Riviera (Brescia)

by Paolo Marchi

Read | 06-11-2020 | 11:00 | IG2020 on the road

Enzo Di Pasquale charmed me once again in his new restaurant

The chef opened Aprudia in Giulianova, challenging those who said he was a crazy entrepreneur. But there's lots of goodness in his dishes

by Paolo Marchi

Read | 30-10-2020 | 11:00 | Cibi Divini

Care's and its taking care of details

Sustainability is a concept that affects every detail, as we learnt during the latest festival in Alto Adige

Norbert Niederkofler and Michele Lazzarini, chef and sous chef at restaurant St Hubertus in San Cassiano (Bolzano). They're holding their latest editorial accomplishment “Cook the mountain – the nature around you”, available in Italian, English or German. The photo was taken at restaurant AlpInn in Plan de Corones, on the occasion of the latest edition of Care's (all photos from Luca Dal Gesso)

by Gabriele Zanatta

Read | 28-10-2020 | 11:00 | Zanattamente buono

Stefano Manfredi: «Here's my new pizza Viaggio in Sicilia for La Cascina dei Sapori»

The Italian chef in Australia and Viaggio in Sicilia, a pizza to be enjoyed in Antonio Pappalardo's restaurant in Rezzato (Bs). Plus the recipe of one of the elements in the topping, baba ganoush

Pizza Viaggio in Sicilia designed by Stefano Manfredi for Antonio Pappalardo's La Cascina di Sapori in Rezzato (Brescia)

by Stefano Manfredi

Read | 26-10-2020 | 11:00 | Mondo pizza

Tomaz Kavcic, ambassador of delicious food in Slovenia

The small country bordering with Italy stands out more and more because of its gastronomic verve. Here's a report on a lovely lunch

The fun amuse bouche created a few weeks ago at Identità Golose Milano by Tomaz Kavcic of restaurant Pri Lojzetu in Zemono, Slovenia. The lunch was organised by the Slovenian Tourism Board, whose task is to promote the beauties and delicacies of this small country to the east of Italy 

by Gabriele Zanatta

Read | 23-10-2020 | 11:00 | Identità Golose Milano

Sottoscrizione alla newsletter



Seleziona le newsletter che vuoi ricevere. *

Identità Golose
Identità di Vino
Identità di Pasta
Identità di Pizza
Identità Dolce
Identità Gelato
Bollicine del Mondo

* Campi obbligatori

Attenzione!


    The surprising Tina Marcelli: close to Brennero, an emerging talent for Italian cuisine

    The chef from South Tyrol, born in 1986, leads a surprising brigade of women, and presents local food with international influences. Very convincing

    A team made only of women – except for sommelier Marco Tufo – at Artifex inside Hotel Feuerstein in Val di Fleres, Brennero. Left to right, chef Tina Marcelli, her wife Kim Marcelli, Stefanie Jehle, Valentina Lovi who takes good care of the dining room, bread maker Angela Martinelli, sous and pastry chef Sandra Kofler. Photo by Tanio Liotta

    A team made only of women – except for sommelier Marco Tufo – at Artifex inside Hotel Feuerstein in Val di Fleres, Brennero. Left to right, chef Tina Marcelli, her wife Kim Marcelli, Stefanie Jehle, Valentina Lovi who takes good care of the dining room, bread maker Angela Martinelli, sous and pastry chef Sandra Kofler. Photo by Tanio Liotta

    Read | 21-10-2020 | 11:00 | Carlo Passera | Carlo Mangio

    Identità Golose changes but doesn't stop: here's how Identità on the road - Digital edition will work

    We presented the new format: 20 stops around Italy, around 70 speakers, and everything will then go online as of the 16th of November. Here's what Marchi, Ceroni, Bottura, Bowerman, Oldani, Rampello said. The "normal" congress will be in June 2021

    Read | 19-10-2020 | 17:00 | Carlo Passera e Niccolò Vecchia | IG2020 on the road

    Marco Farabegoli: don't change a successful dough. «The quality of my work gave me serenity»

    In Gambettola, near Cesena, "delicious alchemies" at pizzeria al taglio Da Neo. Despite the research of the best toppings, «I wanted wheat, flour to be the main ingredient». Mission accomplished

    Marco Farabegoli is the soul of pizzeria al taglio Da Neo in Gambettola, near Cesena. He is a Petra Selected Partner

    Marco Farabegoli is the soul of pizzeria al taglio Da Neo in Gambettola, near Cesena. He is a Petra Selected Partner

    Read | 19-10-2020 | 11:00 | Concetta Bonini | Mondo pizza

    The Douro Valley during the wine-making season, what with excellent food and tastings of Porto

    October is the perfect month to visit the Portuguese wine heaven. Our recommendations, using the magnificent resort Six Senses as our base, where we met Marc Lorés, a chef of great value

    The magnificent Douro Valley with Six Senses Douro Valley. The resort is a perfect starting point to discover one of the most beautiful wine regions in the world. October is the perfect season to do so. Here are our recommendations...

    The magnificent Douro Valley with Six Senses Douro Valley. The resort is a perfect starting point to discover one of the most beautiful wine regions in the world. October is the perfect season to do so. Here are our recommendations...

    Read | 16-10-2020 | 11:00 | Carlo Passera | Carlo Mangio

    IDENTITÀ GOLOSE ON THE ROAD - DIGITAL EDITION: the stories from the restaurant and hospitality industries continue

    The 2020 edition of the congress changes format. Here is a small preview. All the details will be revealed during the press conference on Friday 16th October

    Read | 14-10-2020 | 15:00 | Identità Golose | IG2020 on the road

    Niko Romito, 20 years of technical prodigy

    The autumn best-of menu at Casadonna is already a hit. A success that is born from a special way of exploring ingredients and from the courage of standing out. With photos of all the dishes

    Niko Romito, 46, for 20 years chef at restaurant Reale, which in August 2011 moved from Rivisondoli to the Casadonna estate in Castel di Sangro (L'Aquila), 3 Michelin stars since November 2013 (photo di Alberto Zanetti)

    Niko Romito, 46, for 20 years chef at restaurant Reale, which in August 2011 moved from Rivisondoli to the Casadonna estate in Castel di Sangro (L'Aquila), 3 Michelin stars since November 2013 (photo di Alberto Zanetti)

    Read | 14-10-2020 | 11:00 | Gabriele Zanatta | Zanattamente buono

    Friedi Schmuck breaks the delay: his Piano B in Syracuse is now 100% (great) pizza

    «I focused on dough and topping completely». Then a new passion for bread-making was born... He will talk at Identità di Pizza, at Identità Golose 2020

    Friedrich Schmuck, pizza-chef and patron at Piano B in Ortigia, in the heart of Syracuse. He will speak at Identità Golose 2020, his lesson is scheduled on Monday 26th of October in Sala Blu 2, at 2,40 pm, as part of Identità di Pane e di Pizza, in collaboration with Petra® Molino Quaglia). To register, click here

    Friedrich Schmuck, pizza-chef and patron at Piano B in Ortigia, in the heart of Syracuse. He will speak at Identità Golose 2020, his lesson is scheduled on Monday 26th of October in Sala Blu 2, at 2,40 pm, as part of Identità di Pane e di Pizza, in collaboration with Petra® Molino Quaglia). To register, click here

    Read | 12-10-2020 | 11:00 | Mariella Caruso | Mondo pizza

    Make a donation to save Muyu, the virtuous community from the Galapagos islands

    The pandemic created problems for an inspired project on an island of the famous Pacific archipelago. A heartful appeal

    Muyu is a project with an important social value on the island of San Cristobal, Galapagos, Ecuador. The Covid-19 crisis threatens the community. Make a donation to support them (photos from Paulo Rivas Peña)

    Muyu is a project with an important social value on the island of San Cristobal, Galapagos, Ecuador. The Covid-19 crisis threatens the community. Make a donation to support them (photos from Paulo Rivas Peña)

    Read | 09-10-2020 | 11:00 | Luciana Bianchi | Dal Mondo

    The new direction of contemporary pizza explained by 16 speakers at Identità Golose

    "Identità di pane e di pizza", the section dedicated to bread, dough, and toppings, returns in Milan to build a new future in this field which portrays Italy's identity

    The speakers at Identità di Pane e di Pizza, 16 masters of pizza under the spotlight, for eight very interesting lessons throughout the entire day on Monday 26th October in Sala Blu 2 at MiCo in Milan, always in collaboration with Petra® Molino Quaglia. From the top left corner: Ciro Oliva, Cesare Foschi, Christian Marasco, the Donne di Pizza Donne di Cuore, Simone Padoan, Friedrich Schmuck, Luca Pezzetta, Fabrizio Mancinetti, Francesco Martucci.

TO REGISTER IN IDENTITÀ MILANO 2020, CLICK HERE AND FOLLOW THE INSTRUCTIONS

    The speakers at Identità di Pane e di Pizza, 16 masters of pizza under the spotlight, for eight very interesting lessons throughout the entire day on Monday 26th October in Sala Blu 2 at MiCo in Milan, always in collaboration with Petra® Molino Quaglia. From the top left corner: Ciro Oliva, Cesare Foschi, Christian Marasco, the Donne di Pizza Donne di CuoreSimone Padoan, Friedrich Schmuck, Luca Pezzetta, Fabrizio MancinettiFrancesco Martucci.

    TO REGISTER IN IDENTITÀ MILANO 2020, CLICK HERE AND FOLLOW THE INSTRUCTIONS

    Read | 08-10-2020 | 11:00 | Carlo Passera | IG2020 on the road

    José Avillez's Belcanto, the melody of the New Portuguese Cuisine

    A great chef-entrepreneur who does all it takes with his top restaurant, destined to reach important goals because of his ability to create harmony between memories, products and creativity

    José Avillez is the most important representative of the Portuguese culinary scene, with many restaurants scattered around Lisbon (and beyond) among which the great, great, great Belcanto stands out 

    José Avillez is the most important representative of the Portuguese culinary scene, with many restaurants scattered around Lisbon (and beyond) among which the great, great, great Belcanto stands out 

    Read | 07-10-2020 | 11:00 | Carlo Passera | Carlo Mangio