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Guida 2014 - Acquista ora
Frédéric Bau Emanuele Scarello Heinz Beck Carlo Cracco Mauro Uliassi Claudio Sadler Enrico Crippa
Salvatore Tassa Identità  Golose - i protagonisti della cucina Daniele Usai
Gert De Mangeleer Alessandro Pipero
Iside De Cesare Davide Cassi
Eugenio Boer Michael White Gualtiero Marchesi Dominique Persoone Mathias Dahlgren Rafael Peña Beniamino  Nespor ed Eugenio Roncoroni

Henderson, a lifetime achievement

British chef Fergus Henderson just won the Lifetime Achievement Award, ahead of The World’s 50 Best Restaurants Awards 2014, taking place on the 28th of April at the London's Guildhalil. A meat maestro and founding partner of St. John, with several restaurants in London, Henderson has been awarded mainly because of the promotion of nose-to-tail cooking – the use of every part of the animal, which is now practised in many kitchens


Ninth Festival Loiseau at Belle Mare Plage

Ninth edition from 30th March, at Belle Mare Plage, a resort of Constance group on the island of Mauritius, of the Festival Culinaire Bernard Loiseau, ending Sunday 6th April. Six European young starred chefs and six young chefs of Constance group will cook divided into pairs, one cook from abroad one from here. In the jury, with madame Dominique Loiseau and chef Patrick Bertron, also Identità Golose with Paolo Marchi


Helena Rizzo best female chef 2014

Helena Rizzo, chef of Maní restaurant in Sao Paolo, Brazil, is the Veuve Clicquot World’s Best Female Chef 2014, according to the jury of World's 50Best Restaurant. Rizzo succeeds in the award to glorious colleagues such as Nadia Santini, Bask Elena Arzak and French Anne-Sophie Pic. The paulista chef will be awarded in London on next 28th April, the day when the 50 best restaurant's list will be officially announced


Berezutskiy best Russian young chef

It's Sergej Berezutskiy from Moscow the best young chef of the year 2014 in his country. The title, awarded today at restaurant White Rabbit in Moscow by an almost entirely Italian jury, will allow the cook to take part to the S.Pellegrino Cooking Cup 2014, scheduled in Venice for next June. Sergej is the twin brother of Ivan, already a name in the panorama of young and creative Russian cuisine


Nahm at the top of Asia

Bangkok's Nahm has been voted the best restaurant according to the S.Pellegrino Asia's World's 50 Best. The restaurant by chefs Thompson and Polsuk (recently seen at Identità Milano) ensues Tokyo's Narisawa, who ranked second this year. At the 3rd place, an Indian restaurant, Gaggan, based in Bangkok. Hong Kong's Amber ranked 4th and Tokyo's Ryugin 5th. With 17 restaurants out of the 50 China is the most represented country in the list


Bonci and Cuttaia ready for Omnivore

Paris, France, March 16-18th: the next edition of Omnivore, the "100% jeune cuisine" cooking congress, is ready to start at the Maison de la Mutualité, rue Saint Victor. In between the French chefs, both promising and already successful - from Piège to Toutain; from Pierre Gagnaire to Guillame Monjuré -  the schedule will include two Italians: Pino Cuttaia from Sicily and bread-and-pizza chef Gabriele Bonci from Rome


Italy-Thailand, a dinner at Trussardi

An important dinner will take place on Sunday February the 9th at Trussardi Alla Scala in Milan: resident chef Luigi Taglienti will host colleagues Dylan Jones and Bo Songvisava of Bo.lan restaurant in Bangkok, for a special meal organized together with Identità Golose. The tasting menu will include 6 dishes at the cost of 150 euro per person. For informations and bookings, alessandrolonghin-ext@trussardi.com, +39.366,6467249 


Ice-cream: France wins, Italy second

France has just won the sixth edition of Coppa del Mondo di Gelateria, Ice-cream world cup, at Sigep in Rimini. The team's subject, led by Elie Cazaussus and composed by Christophe Bouret, Benoit Lagache, Jean Christophe Vitte and Yazid Ichemrahen was about “Leonardo Da Vinci's universe”. Italy ranked second with Stefano Biasini, Massimo Carnio, Marco Martinelli e Luca Mazzotta. Poland ranked third


Luigi Nastri heads to Paris

Starting today, Luigi Nastri, always a chef of Settembrini in Rome, is the cook chief of Gazzetta restaurant in Paris. The former chef (and founder) Petter Nillson decided it was time to go back to Stockholm where his family lives. As Scatti di Gusto states, the Roman colony in Paris is now stronger than ever: after Giovanni Passerini at Rino, now it's time for Luigi Nastri


Eater's best restaurants 2013

Pakta in Barcelona, Amass and Bror in Copenaghen, Carbone and Mission Cantina in New York, Chengdu Taste in Los Angeles, Edwins in Cleveland, Saltimporten Canteen in Malmö. Sweden, Vin Papillon in Montreal (Canada). These are just a few of many restaurants quoted into the traditional Eater's survey. The renowned food online magazine asked the opinion to several important food journalists and experts


Gvci, Salicrù chef of the year

Ivan Icra Salicrù of restaurant Ronda in Dubai was nominated chef of the year by Gvci, Gruppo virtuale di cuochi italiani, an award estabilished to celebrate non Italian chefs cooking Italian cuisine abroad. Salicrù will receive a silver plate and will be invited to take part, next January the 17th, to the International Day of Italian Cuisines. The Italian dish they celebrate this year is Spaghetti with tomato and basil


AltoGusto at Tivoli in Cortina

Dolomiti mountains are hosting AltoGusto, a gastronomic tour dedicated to cucina d'autore in the best restaurants of the area, with menu inspired by the theme "Cinema in the kitchen". On Friday December 13th, you can have dinner at Tivoli in Cortina d'Ampezzo (Belluno) with chef Graziano Prest and Cantine Ferrari, together with an homage to actor Alberto SordiAltoGusto will proceed then with 6 more dinners


Happy birthday, Identità English

December 2nd 2012 – December 2nd 2013 – the English version of Identità Golose’s website turns one. During the past 365 days, Slawka G. Scarso’s team has translated as many as 410 articles in 28 sections, a great number of pieces to be added to the over 300 portraits of chefs and to the hundreds of recipes that have enriched the website from the start. This important project aims to increase the audience of enthusiasts far beyond the Italian borders


Casa Vicina's 10th anniversary

Tomorrow night, great dinner at Eataly Lingotto in Turin. They will celebrate the 10th year anniversary of restaurant Casa Vicina - Guido per Eataly, one Michelin star. Together with Claudio and Anna Vicina there will also be chef Peter Brunel. Dinner is 75 euro per person, wines included, 8 courses from Potato cooked in argyle together with rice stems and trout eggs to an Inusual panettone. For bookings +39.011.19506840


Bottura and the Operazione Parigi

It's called Operazione Parigi and it's a project that is "going to take Italian food culture to the gastronomic capital of the world", with lectures on excellence held at the Italian institute of culture taken by Massimo Bottura, the first promoter, together with 16 important colleagues: Uliassi, Cedroni, Esposito, Perbellini, Cuttaia, Sultano, Oldani, Romito, Alajmo, Cannavacciuolo, Cracco, Scabin, Beck, Crippa, Berton, Cerea and Niederklofer



Identità Golose 10 years (Video Brambilla - Serrani - Cicogna, duration 5'31")

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Unico, once again

From Selva di Valgardena to Milan: Felice Lo Basso climbs the World Join Center skyscraper


Venison carpaccio, mixed mountain mushrooms and speck mousse, one of the dishes by Apulian chef Felice Lo Basso, who recently became chef at Unico in Milan, taking the position that once belonged to Fabio Baldassarre (now at Carlyle). After a long experience in Valgardena, at Alpenroyal, Lo Basso and sous chef Nicola Popolizio land on the top floor of the Milanese skyscraper, tel. +39.02.39261025

Refettorio Ambrosiano

In Milan, Bottura summons the greatest chefs in the world. They will cook for the poor during the Expo


Right to left, Davide Rampello and Massimo Bottura, this morning in cardinal Angelo Scola’s (fourth from the right) Archdiocese in Milan presenting the Refettorio Ambrosiano project, a permanent kitchen which in May 2015 will feed students and poor people in the theatre beside the San Martino parish church, in Greco, a neighbourhood in the suburbs of Milan. Every day, a different chef will cook: from Ferran Adrià to Renè Redzepi, from Alain Ducasse to Gualtiero Marchesi

Eneko’s elusive charm

The different souls of Atxa’s Azurmendi.
Mixing provocation and reassurance


Eneko Atxa stood out thanks to the success he conquered in very little time. In five years’ time, his Azurmendi, in the small village of Larrabetzu, in Biscay, tel. +34.944.558.866, obtained Michelin’s highest acknowledgment and became a point of reference in the Basque restaurant scene. Also thanks to his attention to eco-friendly beauty

Da Vinci: the genius of Eataly Firenze

Enrico Panero: as of January, there’s a great promise at the helm of the gourmet restaurant

After the success of Marin, Porto Antico’s restaurant inside Eataly Genova, Enrico Panero, 27, was called to direct the kitchen of the new restaurant inside Eataly Firenze (+39.055.0153603). A task the young chef is interpreting with a research inspired by the lightness and harmony

At the end of January, and with little media clamour, Da Vinci, Eataly’s gourmet restaurant opened to the public in Florence. At the helm of the kitchen, on the top floor of the noble palace a few steps from Florence’s cathedral, there’s talented chef Enrico Panero, born in1987. The rooms are snug, with wide tables finely separated from one another. The setting is minimal yet the precious frescos on the ceiling remind us we’re in the town’s historic centre. The table setting is essential, lightened up by the 19th century style under-plates recalling the decor/ceiling. The menu, which includes four alternatives per course – interesting and moderately creative – celebrates what nature bestows. The dishes are certainly very contemporary, if by this we intend a minimal use of fat and the unbroken principle that a good dish can be noticed even after you leave the table. There are two tasting menus, fish or meat based, so one can taste the whole repertoire. The wine list fully interprets Eataly’s vino libero (free wine) spirit, with eco-friendly products, using no fertilizers, weed killers and sulphites.

Three months at Redzepi’s

Il giovane chef Matteo Aloe ci racconta i novanta giorni con René Redzepi in cui ha scoperto l'amore per le materie prime

Matteo Aloe, born in 1986, is chef and manager, together with his brother   Salvatore, of Berberè and AlceNero-Berberè in Bologna and the surroundings. The recent internship at Noma in Copenhagen allowed him to acquire an extraordinary experience and to dedicate himself to the discovery of new flavours and new approaches to food     culture

Gennaio, febbraio, marzo. Dal cuore dell'inverno all'inizio della primavera. La mia esperienza al Noma di René Redzepi si è consumata negli stessi giorni in cui la vita dal letargo invernale è rinata nelle campagne danesi. A gennaio sono rimasto spiazzato da una cucina in cui anche il sacco dell’immondizia ha un odore invitante. Tante, tantissime fermentazioni che, come nel caso del fermented black garlic, ti portano con la mente in un viaggio lontano mille anni a immaginare i sapori dei vichinghi. Gli stessi che calpestavano il muschio nelle foreste svedesi, e che oggi il Noma serve fritto assieme a una polvere di porcini e creme fraiche. Più passavano le ore in cucina, più toccavo gli ingredienti e più capivo che quella del Noma non è solo una cucina del territorio, ma è una cucina della terra. Soprattutto in inverno i piatti sono composti dalla vita sotterranea e sommersa: barbabietole, radici di sedano, patate, formiche, alghe, porri.

Paris and a great Italian Saturday

Gianluca De Simone is the first finalist in the world pesto championship, having well dominated the power of garlic

Of course there had to be a souvenir photograph of the first Concours du meilleur pesto de Paris, taken in front of the entrance to Le Purgatoire at 54 Rue de Paradis. Left to right, in the first row: Benedetto Chierici of Qualitalia, the engine behind everything Alessandra Pierini, winner Gianluca De Simone, the only one wearing a green apron, Sergio Di Paolo of Associazione dei Palatifini, Stefano Palombari of L’Italie à Paris (wearing glasses) and finally critic Périco Légasse. In the second row, again L2R, volcanic Filippo Giarolo, pastry-chef Benoit Castel, chef Maurizio Pinto and, half-hidden, host Alain Cirelli. Paolo Marchi was on this side of the camera


A whole Saturday, yesterday, on April 12th, took place without ever meeting a grumpy face. As for me and those who arrived directly from Italy, this was mostly thanks to the fact we were in Paris, while for those who live in Paris all year round, the fact it was a beautiful sunny day made the difference. “So it’s always grey and it almost always rains”, which may not true but in Paris this is the case, so with blue skies and a justly fresh-warm breeze, at least since two weeks ago, why not smile?


That branch of lake Garda

Inside Lefay Resort’s Grande Limonaia: lightness and simplicity among the waves of Gargnano

Gracefully nestled in the nature of the Lombard bank of Lake Garda, Lefay Resort is an oasis of peace and highly environmentally-sustainable luxury. The food served by the hotel’s two restaurants, La Grande Limonaia (+39.0365.241800) and Trattoria La Vigna, is managed by young chef Matteo Maenza supervised by Fabio Baldassarre

C’è un luogo magico sulla sponda occidentale del lago di Garda che gode di un microclima unico a questa latitudine. Qui, sopra Gargnano, sorge un eco-resort di rara bellezza perfettamente inserito nell’ecosistema locale - quasi mimetizzato nella natura - che in pochi anni si è imposto ai vertici mondiali dell’hotellerie con una SPA da sogno che ha vinto tutti i più importanti riconoscimenti europei del settore. L’hotel, di proprietà della famiglia Leali, è una delle massime espressioni di eco-resort sostenibile. L’intero complesso sembra essere stato concepito e progettato nel 2050, dalla produzione e dall'utilizzo dell’energia alla raccolta delle acque piovane, dal trattamento dei rifiuti alla scelta dei materiali di costruzione.

Vicenza serves another ace

Alessio Longhini, from Stube, in Asiago, a new promise in the already fortunate Venetian province

Restaurant Stube in Hotel Europa in Asiago (Vicenza), chef Alessio Longhini, 25 years old, an important promise for Venetian cuisine. Beside Stube, the wine and food of Hotel Europa also includes an Osteria and restaurant Saint Hubertus (photo by Renato Vettorato)

Despite the still biting economic crisis, the province of Vicenza proves to have a desirable gastronomic sparkle: new restaurants, new philosophies and many young chefs. In a few years, the historic restaurants that have made the province famous, such as La Peca, Casin del Gamba, La Locanda di Piero and Pippo’s Appaloosa in Gallio have been sided by restaurants such as Lorenzo Cogo’s El Coq in Marano Vicentino, Alessandro Dal Degan’s La Tana in Asiago, and the brand new Aqua Crua by Giuliano Baldessari in Barbarano Vicentino, not counting Corrado Fasolato’s great return in Schio with his Spinechile Resort.

Bye bye Vinitaly

Yesterday the 48th edition of Verona’s festival ended. With many lights and a few shadows

Yesterday the 48th edition of Vinitaly ended: 4 days and 155,000 visitors (+6% versus 2013). The next dates will be on March 22nd-25th 2015 (photo credits Vinitaly.com)

Many people criticise Vinitaly, preferring alternative events that take place on the same days of the fair in Verona. For this reason, when summing up the four days of the event, a total of 36 hours, it is necessary to make a premise: which other fairs manage to group over 4 thousand exhibitors in the world of oenology? After all, if in 48 edition Vinitaly has reached such incredible numbers, it means the strength of this festival are indeed its numbers. And critics should be asked only to respect the many, very many serious producers who have taken part, once again, in the event in Verona.

Festival Loiseau in 10 memories

From a savoury dessert to Holmstrom’s oyster, the best of a very craveable week in Mauritius

An important moment during the great finale of the ninth edition of Festival Bernard Loiseau at Constance Belle Mare Plage: the speaker has just read the name of the winner, Dammika Sarath. Dammika is the very first to hear it, so much so he suddenly throws his arms up in the air while the other competing chefs are still wondering what is going on and who has defeated them

Una settimana a Mauritius, per il nono Festival Bernard Loiseau, e tanti ricordi che prolungano, una volta tornati in Italia, il piacere provato nell’isola dell’oceano Indiano. Ne ho scelti dieci ben sapendo che sarebbero ben di più perché il posto era bello, la cucina buona e la compagnia piacevole.

Paris is worth a mortar

On Saturday, in France, the world pesto championships 2016 will begin. All thanks to Alessandra Pierini

The windows of RAP, Alessandra Pierini’s épicerie italienne at 15 rue Rodier in Paris’ ninth arrondissement. This is where on Saturday the first round of the World Mortar Pesto Championship 2016 in Genoa will take place on April 12th

Just after celebrating in Genoa, on Saturday March 29th, the winner of the World Mortar Genoan Pesto Championship, namely 87 year-old Alfonsina Trucco, Roberto Panizza is already starting the long march towards the next edition, that is in March 2016, given his event happens every two years. In two days’ time, on Saturday 12th, the date is set in Paris, where it is always nice to go because they know how to enjoy life.

Summa, more than wine

And among the great biodynamic wines in Magrè some unusual creations by Davide Scabin appeared

"F & F", Felicetti & Fried, the new invention signed by Davide Scabin-Pastificio Felicetti. The dishes were presented during the 14th edition of Summa, an event dedicated to biodynamic wines and created by Alois Lageder, winemaker in Magrè (Bolzano)

Summa has just ended. The event is organised by Alois Lageder in his estate in Magrè, in Alto Adige, where he opens the doors to friends, excellent winemakers who come from all around the world to present their wines, on the same days as Vinitaly.

Sons of mother yeast

Renato Bosco and the idea of a trademark that can shed some light on a trendy topic

A dough made of water and flour. This is mother yeast, of which today lots is said. Renato Bosco, "pizza-researcher " at Saporè in San Martino Buon Albergo (Verona) as of today helps us to shed some light onto a topic that is also a current trend. With the proposal of a denomination/quality trademark

E' sulla bocca di tutti. Negli impasti di molti. Ma forse, conosciuta per davvero, ancora da pochi. La pasta madre. Una moda figlia dei nostri giorni, affamati di cibi cool, genuini sì ma anche ricercati, alternativi, raccontati e sezionati da orde di food blogger? Oppure l'emergere di una necessità, di un bisogno arcaico che riaffiora nella nostra coscienza collettiva di ex coltivatori, un inevitabile ritorno alle origini, ai gesti lenti e segreti tramandati di madre in figlia?

Palazzo Petrucci’s pizzeria

As of April 16th, Napoli’s restaurant will also serve a gourmet pizza. With expert Michele Leo in charge

The oven of the gourmet pizzeria at Palazzo Petrucci in Naples, created by the heirs of Mastro Ernesto. It will be the preferred corner of Michele De Leo, an experienced pizza-maker who will thus collaborate with Lino Scarallo, the chef of this one-Michelin-starred restaurant in Piazza San Domenico

Continuano le buone notizie per gli amanti della pizza partenopea di qualità (e per i più pigri, che non hanno voglia di varcare i confini cittadini). Dopo l'arrivo di Ciro Salvo a Mergellina con il suo 50Kalò, a brevissimo anche la bella piazza San Domenico – nel cuore del centro storico, dove si affaccia la chiesa di San Domenico Maggiore – sta per accogliere una nuova pizzeria che si preannuncia molto interessante.

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Click here to see the complete list of chefs and protagonists
Gastón Acurio
Massimiliano e Raffaele Alajmo
Josean Alija
Corrado Assenza
Enrico Bartolini
Lidia e Joe Bastianich
Heinz Beck
Beniamino Bilali
Angelo Biscotti
Massimo Bottura
Cristina Bowerman
Thierry Bridron
Antonino Cannavacciuolo
Moreno Cedroni
Daniela Cicioni
Luca Pardini, Edoardo Grassi e Marco Civitelli
Christian e Manuel Costardi
Carlo Cracco
Enrico Crippa
Pino Cuttaia
Enrique Dacosta
Gian Pietro e Giorgio Damini
Kobe Desraumaults
Loretta Fanella
Gianluca Fusto
Roberto e Fiorella Ghisolfi
Giuseppe Iannotti
Chumpol Jangprai
Bo Songvisava e Dylan Jones
Jeff Katz
Antonia  Klugmann
Marco Mancini
Christian Milone
Luciano Monosilio
Alessandro Negrini e Fabio Pisani
Beniamino  Nespor ed Eugenio Roncoroni
Norbert Niederkofler
Davide Oldani
Rodrigo Oliveira
Simone Padoan
Giuseppe Palmieri
Pierpaolo Pavan
Franco Pepe
Roberta Pezzella
Paolo Piantoni
Fulvio Pierangelini
Jean-François Piège
Alessandro Pipero
Prin Polsuk
Federica Racinelli
Marco Reitano
Niko Romito
Alessandro  Roscioli
Simone Salvini
Ciro Salvo
Nadia, Antonio e Giovanni Santini
Davide Scabin
Emanuele Scarello
Bruno Scavo
Julia Scavo
Massimo Spigaroli
Silvio Spinelli
Mauro Uliassi
Daniele Usai
Henrik Yde
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Primo piano
Identità Golose Eataly Smeraldo, the time has come
In a few days the highly awaited store selling tasty food opens in Milan. Here’s our preview

read on | by Identità Golose
Affari di Gola di Paolo Marchi
Festival Loiseau: taste wins
Today the competition: 6 chefs, 12 dishes and one imperative: forget technique, focus on making tasty dishes

read on | by Paolo Marchi
Cibi Divini
Esprì, natural cuisine is served
In Colonnella in the province of Teramo, chef Tommolini’s modernity: from vegan starters to organic meat

read on | by Paolo Marchi
Identità Golose Baldassarre revives the Carlyle
Having closed the experience at Unico, the chef from Abruzzo opens a new chapter in Brera

read on | by Annalisa Cavaleri
Dal Mondo
Identità Golose Dining at Dinner
Inside Heston Blumenthal’s den. An intense experience, palate-wise, and very luminous for the eyes

read on | by
Zanattamente buono
Baronetto’s rebirth
A preview of Del Cambio, in Torino, the new ambitious adventure undertaken by the great chef previously by Cracco’s side

read on | by Gabriele Zanatta
Ricette illustrate
Introducing Antonia Klugmann
Alchemies and ingredients of the chef from Trieste, working well in the enchanted lagoon of Venice

read on | by Gianluca Biscalchin
Carlo Mangio
Bastard talent
In Santander in Cantabria, discovering one of the most sparkling promises in Spanish cuisine

read on | by Carlo Passera
De Cesars Palace
Ten times Gioia
The chef of La Posta Vecchia celebrates his tenth anniversary at The Cesar. With a dinner to remember

read on | by Federico De Cesare Viola
Spotti e mangiati
Renovations at Piazza Duomo
Enrico Crippa’s restaurant becomes even more cosy and functional. Meanwhile, in the kitchen...

read on | by Gualtiero Spotti
A tutta birra
Identità Golose Simply La Rossa
The sweet recipe by Luigi Salomone, the winner of the third edition of Premio Birra Moretti Grand Cru

read on | by Luigi Salomone
Identità Golose You never forget your first ćevapčić
Sarajevo: the best places where you can enjoy these delicious beef and lamb sausages

read on | by Serena Guidobaldi
China Grill
Identità Golose Jean-Georges’s Italy is in Shanghai
The curious case of the Italian restaurant created by the famous Alsatian chef, with a young Korean chef at the helm

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For ever grandmother
In a photo taken of a lady in the Marche, relive some emotions we believed lost

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Identità Golose Duytsche’s magic
The great French pastry chef from Valrhona surprises Milan with four mini-masterpieces

read on | by Annalisa Cavaleri
Frantoio Squadrilli
Extra Virginity
In the investigative book by Tom Mueller, a report on the frauds and scandals inside the universe of olive oil

read on | by Luciana Squadrilli
Giovanna a Capo-tavola
Christmas potjie
A festive competition focused on the great South African stew

read on | by Giovanna Sartor
In cantina
Infinito Ornellaia
The presentation of the 2011 vintage. A more reliable investment than gold and petrol

read on | by Cinzia Benzi
In libreria
Alex Atala’s vocabulary
In the new book published by Phaidon, 65 recipes sum up the universe of the great chef from São Paulo

read on | by Cinzia Benzi
In sala
Identità Golose In the dining room for love
Ludovica Rubbini, from Bologna to Cortina, to nourish the talent of husband Riccardo

read on | by Ludovica Rubbini
Le nostre cene
Cracco tells his story in Rome
The chef opened at Eataly the programme dedicated to the Great contemporary cuisine

read on | by Paolo Marchi
Mare Aperto
Are they all scallops?
The noble mollusc attracts frauds. Always read the labels carefully

read on | by Antonio Vasile
Identità Golose Non-cooking technical trials
In Daniela Cicioni’s recipe for Identità, there’s an interesting exploration of rawism

read on | by Daniela Cicioni
Nordic Food Lab
Identità Golose Bitter symphony
Techniques and applications that help understand an increasingly popular flavour. Not only up North

read on | by Ben Reade
Penna al cuoco
Identità Golose Challenging oneself in Norway
The experience of young Lucia Tellone at Maeemo in Oslo. A cuisine worth learning from

read on | by Lucia Tellone
Pensa Tè
A trip to China with Baldassarre
The chef of Unico, originally from Abruzzo, tells us about his passion for Asia’s most elegant teas

read on | by Francesca Natali
Piatti downunder
The Earth whisperer
The story of Jim O’Gorman, one of the most highly regarded (and listened to) organic producers in New Zealand

read on | by Cinzia Piatti
Südtirol amore mio
Identità Golose Felice on the mountains
This is how Lo Basso, a chef from Apulia, charmed everyone at the Alpenroyal up North

read on | by Angelo Carrillo
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