Paolo Morresi: how to make excellent Italian food in Taipei

In Taiwan’s capital, Il Mercato charms thanks to its young chef from Abruzzo. Trust Donato Marzolla

Paolo Morresi by the pass at Il Mercato, Italian fine dining restaurant in Taipei, the capital of Taiwan

by Carlo Passera

Read | 22-02-2019 | 12:00 | Dal Mondo

Mondofood in Mondovì, having fun with dough

Served in slices or as a whole disc, pizza here is always light, crispy and easy to digest, regardless of the type. And the toppings? Top-quality

One of the pizzas from Mondofood in Mondovì

by Luciana Squadrilli

Read | 21-02-2019 | 12:00 | Mondo pizza

Identità Golose Milano: the new events coming up

From the thrilling days of the Congress until Easter: the Italian and international chefs to cook in our Hub

by Niccolò Vecchia

Read | 20-02-2019 | 12:00 | Primo piano

Luigia, successful pizzerias in Switzerland and Dubai

Since 2010, Coppola and Guarnaccia are working hard to serve good Italian pizza abroad. With 7 restaurants, there’s more to come

Pizzerie Luigia, 7 restaurants in Switzerland and Dubai (in the photo, the first location in Geneva)

by Luciana Squadrilli

Read | 18-02-2019 | 12:00 | Mondo pizza

Good bread has finally arrived in Milan

For a few years now, there have been some excellent new bakeries in Milan. Here’s our top ten (plus two)

Il pane, by Niko Romito, is the emblem dish of the 15th edition of the Identità Golose congress, from the 23rd to the 25th of March in Milan. Now some talented bread makers and high-quality bakeries have also arrived in Milan 

by Niccolò Vecchia

Read | 15-02-2019 | 12:00 | Dall'Italia

Guinea fowl in three dishes, the latest magic trick at Osteria Francescanas

In Bottura’s new menu in Modena, the precious bird is the trait d'union between the legendary Cantarelli and the Far East

by Gabriele Zanatta

Read | 13-02-2019 | 12:00 | Zanattamente buono

Warm hospitality is the new luxury

Two experiences in Copenhagen. In two very different restaurants: Noma and Geranium. With a common feature

The complete team at René Redzepi’s Noma 

by Fulvio Marcello Zendrini

Read | 11-02-2019 | 11:00 | Dal Mondo

The timeless Uovo in raviolo

The recipe of the legendary dish from San Domenico in Imola, an alchemy that conquers generation after generation

Uovo in raviolo from San Domenico in Imola, a dish by Nino Bergese, Valentino Marcattilii and, now, Massimiliano Mascia

by Erika Mantovan

Read | 08-02-2019 | 11:00 | Signature Dishes

The first Tiglio opens on Valentine’s Day

After closing in Montemonaco because of the 2016 earthquake, Mazzaroni and Silvestri return to their first love without disavowing Tiglio in vita in Porto Recanati

A detail of the dining room of Il Tiglio in Montemonaco, Ascoli Piceno, tel. +39.0736.856441. The restaurant, closed after the earthquake of October 30th 2016, will open again on February 14th, on Valentine’s day. For patrons Enrico Mazzaroni and Pier Luigi Silvestri it’s a great act of love 

by Paolo Marchi

Read | 06-02-2019 | 11:00 | Primo piano

Who wants to work with Ferran Adrià?

The great Catalan chef launches a call for aspiring members of the team at ElBulli 1846. Not just chefs: they require different and creative experts

Ferran Adrià at Madrid Fusión

by Carlo Passera

Read | 04-02-2019 | 10:00 | Dal Mondo
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Al via il corso di Project Manager per Eventi organizzato da Identità Golose in collaborazione con ConviviumLab - Arte del Convivio.

Condividi l’esperienza con esperti professionisti dell’industria degli eventi che hanno conoscenza diretta delle dinamiche del settore, dei Trend in atto e delle opportunità̀ offerte dal mercato.

Project Manager per Eventi

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Doro Gourmet, zero-meter pizza

After lots of travelling and acquiring experience abroad, Luca Doro opened his new pizzeria in Macerata Campania (Caserta)

Luca Doro

Luca Doro
Read | 02-02-2019 | 12:00 | Luciana Squadrilli | Mondo pizza

Fusilli cooked for 84 hours, but al dente, by Riccardo Camanini

At Madrid Fusión the chef surprises with three recipes with pasta: with tomato sauce, with broth, and in bianco. But they’re really special...

Riccardo Camanini at Madrid Fusión

Riccardo Camanini at Madrid Fusión
Read | 31-01-2019 | 15:00 | Carlo Passera | Dal Mondo

Riccardo Camanini’s spaghettino unto in rosso (and other delicacies)

The chef from Lido 84 draws upon the culinary memories of Italians… And yesterday spoke of pasta at Madrid Fusión

Spaghettino unto in rosso by Riccardo Camanini. Pasta: avantgarde and sensitivity was the theme of his lesson at Madrid Fusión, on Monday

Spaghettino unto in rosso by Riccardo Camanini. "Pasta: avantgarde and sensitivity" was the theme of his lesson at Madrid Fusión, on Monday
Read | 29-01-2019 | 11:00 | Carlo Passera | Carlo Mangio

Alessandro Coppari, (over) Mezzometro of pizza

Finding out about this craveable destination in Senigallia - with a branch in Jesi - where you can taste cut-to-size specialties with great toppings

Alessandro Coppari

Alessandro Coppari
Read | 28-01-2019 | 16:00 | Luciana Squadrilli | Mondo pizza

Pizzeria 081: Melegnano calls, Naples answers

The restaurant opened by Francesco Saggese in the late 2017 is named after the telephone code of Naples. His mantra: high quality pizza

Pizza marinara at 081

Pizza marinara at 081
Read | 26-01-2019 | 11:00 | Roberta Rampini | Mondo pizza

Bistrot 900 and the vital lymph of Abruzzo

Enzo Di Pasquale and his unique way of presenting his original, imitation-free cuisine in Giulianova

Veal liver, fermented portulaca, pink prawns and liquorice from Enzo di Pasquale at Bistrot 900 in Giulianova, Teramo

Veal liver, fermented portulaca, pink prawns and liquorice from Enzo di Pasquale at Bistrot 900 in Giulianova, Teramo
Read | 25-01-2019 | 11:00 | Paolo Marchi | Cibi Divini

Edit in Torino, the bakery with a Crunch

The multifunctional restaurant in Torino has a varied offer. Renato Bosco and Pietro Leemann designed some of the dishes

One of Renato Bosco’s pizzas at Edit

One of Renato Bosco’s pizzas at Edit
Read | 24-01-2019 | 17:00 | Luciana Squadrilli | Mondo pizza

Contaminazioni: ideas and protagonists from the new section of the congress

Cuisine is not the result of walls and bans, but of travels and connections. For the first time at Identità Milano, eight speakers will discuss this

The protagonists of Contaminazioni, Fusions, at Identità Milano, in Sala Blu 2, on Saturday 23rd March 2019. Top row, left to right: Jeremy Chan, José del Castillo and Antonia Klugmann. Middle row: Simon Press, Matias Perdomo and Roy Caceres. Bottom row: Yoji Tokuyoshi, Francesco Apreda and Mariano Guardianelli

The protagonists of "Contaminazioni", Fusions, at Identità Milano, in Sala Blu 2, on Saturday 23rd March 2019. Top row, left to right: Jeremy Chan, José del Castillo and Antonia Klugmann. Middle row: Simon Press, Matias Perdomo and Roy Caceres. Bottom row: Yoji Tokuyoshi, Francesco Apreda and Mariano Guardianelli
Read | 23-01-2019 | 10:00 | Gabriele Zanatta | Primo piano

The Briscola dilemma: pizza or pizzine?

New openings and a growing offer for the brand with restaurants in Milan and Florence, where you can choose between regular and small pizzas

Read | 22-01-2019 | 12:00 | Identità Golose | Mondo pizza

15th edition for Identità: the programme of the 2019 Congress

The Human Factor: Building New Memories. This will be the theme of the richest edition ever. We reveal the names of the speakers

The programme of the 15th edition of the Identità Milano Congress will include many new speakers as well as many returns. Here are the highlights of the three days, taking place in the spring, for the first time, on March 23rd-25th. The complete programme is available online in the new section of the website, dedicated to the Congress

The programme of the 15th edition of the Identità Milano Congress will include many new speakers as well as many returns. Here are the highlights of the three days, taking place in the spring, for the first time, on March 23rd-25th. The complete programme is available online in the new section of the website, dedicated to the Congress
Read | 21-01-2019 | 18:00 | Niccolò Vecchia | Primo piano
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