Valerio Serino and the full use of ingredients, «zero waste is not just a slogan»

Reuse, reuse and reuse. An ongoing process. And the little that is left over becomes compost. The chef from Tèrra in Copenhagen tells us about his ideas and techniques

Garfish tail – a food scrap – glazed with soy sauce, with a broth made from the head and bones of the garfish - a food scrap - in infusion with katsuobushi made with mackerel bones – a food scrap – and a brine of lemon scrap. No waste as interpreted by Valerio Serino from Tèrra in Copenhagen

by Carlo Passera

Read | 15-07-2020 | 11:00 | Dal Mondo

Didier Mariotti from Veuve Clicquot: back to the origins

Meet the new chef de cave (the eleventh) of the famous maison de Champagne. What with Grand Dame and Yellow Label

Didier Mariotti, new chef de cave at Veuve Clicquot. We will meet him in person at the Identità Golose Congress late in October, within Identità di Champagne

by Cinzia Benzi

Read | 14-07-2020 | 11:00 | In cantina

Léveillé and the unchanged risotto

Striscia la notizia featured the nice story of a Breton chef who arrived in 1993 at Miramonti l'Altro and inherited a recipe that’s been in the menu for 57 years

by Paolo Marchi

Read | 13-07-2020 | 11:00 | Capolavori Italiani in cucina

Camanini signs the new emblem dish for Identità Golose 2020

The chef from Lido 84, with his Chargrilled rib steak in broth, gives a masterful interpretation of Building a New Future

by Paolo Marchi

Read | 09-07-2020 | 07:00 | IG2020: costruire un nuovo futuro

From Avellino to the top of the World’s 50 Best: Zuccardi’s talent for wine

The Argentinian winery, created by the descendants of immigrants from Irpinia, is number one in The World’s 50 Best Vineyards. Here’s the story

The vineyards of Zuccardi - Valle de Uco, in the background, the majestic Andes

by Giovanna Abrami

Read | 08-07-2020 | 13:00 | In cantina

Olivier Borneuf and his first World Sauternes Day

A whole day dedicated to this great wine, with a global webinar exploring its qualities and versatility

A collage of photos of some of the many participants in the World Sauternes Day

by Cinzia Benzi

Read | 06-07-2020 | 11:00 | In cantina

Alma’s best alumni, part two

Colorno is not just the birthplace of excellent chefs, but of pastry chefs, waiters, managers... Here’s a second list of their most successful alumni

by Errica Tamani

Read | 03-07-2020 | 11:00 | Dall'Italia

les Collectionneurs, ready to reopen in the name of the art de vivre

By the end of June, every associate has reopened in Italy, and half in France. Interview with GD Carole Pourchet and Xavier Alberti, CEO of the community presided by Ducasse

Carole Pourchet, general director ad Xavier Alberti, CEO at les Collectionneurs

by Elisabetta Canoro

Read | 02-07-2020 | 11:00 | Dal Mondo

Carlin Petrini: it’s a momentous turning point. Restaurants need everyone’s support

«We risk losing osterias and small shops, characteristic emblems of Italy. Let’s protect them and support local agriculture». An interview with the founder of Slow Food

Carlo Petrini, aka Carlin, born in Bra (Cuneo), 71 on June 22nd. On December 9th 1989 he founded the international Slow Food movement

by Gabriele Zanatta

Read | 29-06-2020 | 12:00 | Zanattamente buono

Alma reopens its doors, hurray for Alma (and its most famous alumni)

The school in Colorno is back at work. We celebrate its rebirth presenting its best graduates (part one)

The guys from Alma, Colorno (Parma). The International School of Italian Cuisine reopened its doors and restarted its classes after the pandemic: cooking, pastry and bread making classes, and the dining room service too 

by Errica Tamani

Read | 26-06-2020 | 12:00 | Dall'Italia

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    Corrado Assenza: here’s why we’re opening Caffe Sicilia in April 2021

    The pastry-chef from Noto: «We’re anticipating renovations. We’ll flow better than before». And for now, he launches the online shop

    An archive image of Caffè Sicilia in Noto (Siracusa). Patron Corrado Assenza decided to extend the closing until April 2021 (photo Dissapore)

    An archive image of Caffè Sicilia in Noto (Siracusa). Patron Corrado Assenza decided to extend the closing until April 2021 (photo Dissapore)

    Read | 25-06-2020 | 11:00 | Gabriele Zanatta | Dall'Italia

    We were not capable of making our voice heard, because we’re not close. When will we learn to lobby?

    Too many voices, and confused: so the Italian restaurant scene was weak when discussing with institutions. The thoughts of Cristina Bowerman, president of the Ambasciatori del Gusto

    Cristina Bowerman, president of the Ambasciatori del Gusto

    Cristina Bowerman, president of the Ambasciatori del Gusto

    Read | 24-06-2020 | 14:00 | Cristina Bowerman | Dall'Italia

    With a little help from my friends

    For his new, captivating menu, Bottura used The Beatles as his guide: «Now we can see who’s a real friend and who’s not». And at the entrance the bronze figure of Rose, a housewife from Florida, shines

    Read | 23-06-2020 | 12:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

    Giulia Caffiero: the joy of serving again at Geranium

    The Italian dining room professional from the Danish restaurant tells us her story. And the emotion of opening again on the 3rd of June

    Giulia Caffiero, born in 1992 in Cagliari, has been working at Geranium in Copenhagen since October 2019. After the Danish lockdown in March, the restaurant - 3 Michelin stars, number 5 in the World's 50Best – opened again on June 3rd 

    Giulia Caffiero, born in 1992 in Cagliari, has been working at Geranium in Copenhagen since October 2019. After the Danish lockdown in March, the restaurant - 3 Michelin stars, number 5 in the World's 50Best – opened again on June 3rd 

    Read | 15-06-2020 | 11:00 | Giulia Caffiero | In sala

    Beauty will save the restaurant industry: the Dostoevskyan response of Mauro Colagreco to Covid-19

    The idea: transform the ugly and the negative into gestures of light and life. The chef focuses on nature, enlarges the vegetable garden at Mirazur, whose production will define the new dishes. And thinks values over, «change is urgent and necessary»

    Mauro Colagreco in the vegetable garden of his restaurant, Les Sanctuaries de Mirazur

    Mauro Colagreco in the vegetable garden of his restaurant, Les Sanctuaries de Mirazur

    Read | 12-06-2020 | 11:00 | Giovanna Abrami | Dal Mondo

    Identità Golose from the 24th to the 26th of October, the theme: "Building a new future". And the congress becomes digital too

    IT’S OFFICIAL – The new dates are confirmed, always at Mi.Co in Milan. It will be a "double" event, illustrating the changes and challenges that await the post-Coronavirus restaurant industry

    Read | 11-06-2020 | 11:00 | Identità Golose | IG2020: costruire un nuovo futuro

    The White Rabbit Family conquered the Russian audience with its virtual restaurants

    Beyond delivery: the establishment of the Muscovite group, in which shine stars like Mukhin and Kazakov, organised some very successful dinners with guests like Gaggan Anand

    Mukhin and Gaggan together in a collage used to promote a virtual four-handed dinner organised by The White Rabbit

    Mukhin and Gaggan together in a collage used to promote a virtual four-handed dinner organised by The White Rabbit

    Read | 10-06-2020 | 11:00 | Aline Borghese | Dal Mondo

    Franco Pepe presents a new pizza at Identità Golose Milano: La Bufala Profumata

    The pizzaiolo from Caiazzo presents his new pizza, and receives from Mattarella the decoration of Cavaliere della Repubblica for his social commitment during the Covid crisis

    La Bufala Profumata from Franco Pepe, as offered at Pepe In Grani. The offer in Via Romagnosi will be slightly different, without changing its elements though 

    La Bufala Profumata from Franco Pepe, as offered at Pepe In Grani. The offer in Via Romagnosi will be slightly different, without changing its elements though 

    Read | 08-06-2020 | 11:00 | Niccolò Vecchia | Identità Golose Milano

    What happened to restaurants in Sweden, where there was no lockdown

    Open restaurants, government funds are substantial but there are still many problems. Few clients, and many places will have to close or change format

    An image taken from France24’s piece on the Swedish exception

    An image taken from France24’s piece on the "Swedish exception"

    Read | 05-06-2020 | 11:00 | Åsa Johansson | Dal Mondo

    The reopening chaos in China

    While in the virus’s den they were quick to stop the storm, in restaurants very different rules still prevail

    Beijing at the beginning of the reopening (photo Washington Post)

    Beijing at the beginning of the reopening (photo Washington Post)

    Read | 03-06-2020 | 11:00 | Claudio Grillenzoni | China Grill