Identità Golose New York 2018
Identità Golose Los Angeles 2018

Food, pizza, dining room, wines... 12 things you must know about Identità Milano

Andrea Ribaldone presents the wine and food offer in the new chefs’ hub. Including Franco Pepe’s delicacies...

by Carlo Passera

Read | 17-09-2018 | 10:00 | Primo piano

Niko Romito: my innovation is a new Italian model

The chef from Abruzzo replies to Ferran Adrià’s statement: «Italy should play its cards by blending fine dining and trattorias»

by Carlo Passera

Read | 11-09-2018 | 11:00 | Carlo Mangio

Identità Golose Milano: here we go! Reservations are now open on the new website

Cedroni, Perdomo, Léveillé, Roš, Roncero, Charquero, Ribaldone: the first week is revealed

Here’s the header of the Identità Golose Milano website, now online

Here’s the header of the Identità Golose Milano website, now online

by Niccolò Vecchia

Read | 04-09-2018 | 17:00 | Primo piano

Fool #7: Food=Politics

Many genuine stories in the latest page-turner issue of Lotta and Per-Anders Jorgensen’s food magazine

The two covers of Fool magazine #7, published in a double version: the cover with Bo Songvisava of Bo.lan in Bangkok and the one with Aaron Turner of Igni, Australia. Published in Sweden, written in English, you can order it online for 23.59 euros (limited edition, 3,000 copies)

The two covers of Fool magazine #7, published in a double version: the cover with Bo Songvisava of Bo.lan in Bangkok and the one with Aaron Turner of Igni, Australia. Published in Sweden, written in English, you can order it online for 23.59 euros (limited edition, 3,000 copies)

by Gabriele Zanatta

Read | 08-09-2018 | 07:00 | In libreria

Ciccio Sultano: What innovation?

Innovating means building bridges between the past and the future. The Sicilian chef’s thoughts after the interview with Ferran Adrià

Ciccio Sultano, chef at restaurant Duomo in Ragusa Ibla (photos by Benedetto Tarantino)

Ciccio Sultano, chef at restaurant Duomo in Ragusa Ibla (photos by Benedetto Tarantino)

by Ciccio Sultano

Read | 06-09-2018 | 16:00 | Dall'Italia

Here’s what makes MAD special

Bowerman, who also participated in the first edition of the Danish symposium, was charmed by stories that go beyond recipes and chefs

by Cristina Bowerman

Read | 03-09-2018 | 16:00 | Primo piano

Ten reasons why MAD is a success

Improving the food industry by taking on social responsibility. A report on the event in Copenhagen

The circus tent at MAD, the event that ended earlier this week in Copenhagen

The circus tent at MAD, the event that ended earlier this week in Copenhagen

by Gabriele Zanatta

Read | 31-08-2018 | 10:00 | Zanattamente buono

Identità USA 2018: coast to coast

From Eataly New York to Los Angeles with Bottura, Cracco, Pepe, Martinez, Bowerman, Ravagnan, Assenza, Mazzei and Stabile

Identità Golose returns to the US in October, as usual in partnership with Eataly. For the 9th time they will host the event at Flatiron in New York on October 1st-3rd and for the first time in the megastore in Los Angeles on October 5th and 6th 

Identità Golose returns to the US in October, as usual in partnership with Eataly. For the 9th time they will host the event at Flatiron in New York on October 1st-3rd and for the first time in the megastore in Los Angeles on October 5th and 6th 

by Paolo Marchi

Read | 29-08-2018 | 15:00 | Primo piano

Renato Bosco: here’s Saporè’s new home

Renato Bosco in front of the entrance to the new Saporè in San Martino Buon Albergo (Verona), in Piazza del Popolo, 46. Tel. +39 331 9873375

Renato Bosco in front of the entrance to the new Saporè in San Martino Buon Albergo (Verona), in Piazza del Popolo, 46. Tel. +39 331 9873375

by Niccolò Vecchia

Read | 29-08-2018 | 10:00 | Mondo pizza

The best pizzerias made in France

L'Atelier Pizza

L'Atelier Pizza

by Ilaria Brunetti

Read | 28-08-2018 | 14:00 | Mondo pizza
Formazione
I CORSI
Al via in autunno i corsi di Project Manager per Eventi e Food and Beverage Communication organizzati 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

Food and Beverage Communication

Pagine Gastronomiche
Mancano

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al lancio del portale PAGINE GASTRONOMICHE
Una guida online ideale per le esigenze di start up, professionisti in cerca di un orientamento per una nuova attività o per conoscere i migliori fornitori del settore.
Un servizio di consulenza innovativo.
Risposte uniche, complete e tempestive.

Ferran Adrià: After elBulli, there’s no innovation in food (but it’s not over yet)

Chefs’ fears, shortsighted critics, a preview of the Bullipedia. Interview with the great Catalan chef, on holiday in Sicily

Ferran Adrià with siblings Luca and Martina Caruso, maître and chef at Signum, on the island of Salina. The Catalan chef spent a week on holiday in Sicily and the surroundings and made himself available for a long interview

Ferran Adrià with siblings Luca and Martina Caruso, maître and chef at Signum, on the island of Salina. The Catalan chef spent a week on holiday in Sicily and the surroundings and made himself available for a long interview

Read | 27-08-2018 | 07:00 | Gabriele Zanatta | Zanattamente buono

In Viaggio, one year of travels with Claudio Melis

First anniversary for the restaurant in Bolzano. The menu is an incredible journey on a rollercoaster of aromas

Claudio Melis and his culinary journey around the world (and back), in the photo by Tanio Liotta

Claudio Melis and his culinary journey around the world (and back), in the photo by Tanio Liotta

Read | 17-08-2018 | 07:00 | Carlo Passera | Carlo Mangio

We visited the cheapest starred restaurant in the world, Hawker Chan

In Singapore the "miracle" of chef Chan. In his sultry kiosk, he serves his famous Soya Sauce Chicken for under 2 euros

Hawker Chan Soya Sauce Chicken Rice & Noodlein Singapore, one Michelin star. You’ll hardly spend over 10 euros

Hawker Chan Soya Sauce Chicken Rice & Noodlein Singapore, one Michelin star. You’ll hardly spend over 10 euros

Read | 13-08-2018 | 07:00 | Carlo Passera | Carlo Mangio

David Gelb, the director of Chef's Table: chefs have superpowers

His love for Italy, the tribute to Jonathan Gold, a sneak preview... Interview with the man behind Netflix’s popular series

David Gelb, born in 1985, author, director and executive producer of Chef's Table, the acclaimed series available on Netflix (photo by Mathieu Young for Netflix)

David Gelb, born in 1985, author, director and executive producer of "Chef's Table", the acclaimed series available on Netflix (photo by Mathieu Young for Netflix)

Read | 09-08-2018 | 07:00 | Gabriele Zanatta | Zanattamente buono

Building New Memories

Presenting the theme of Identità Golose 2019, reinforcing the Human Factor. Starting on Saturday 23rd, the first spring edition

Massimo Bottura in a photo by Brambilla-Serrani on the stage of Identità Golose 2018. He has had a unique role in updating our traditions 

Massimo Bottura in a photo by Brambilla-Serrani on the stage of Identità Golose 2018. He has had a unique role in updating our traditions 

Read | 03-08-2018 | 14:00 | Paolo Marchi | IG2019: costruire nuove memorie

Xixa, Mexico is a hit in New York

Latin cuisine reaps success in the Big Apple. Now also thanks to a small, great restaurant in Williamsburg

Xixa, Mexican cuisine in Brooklyn, from Jason Marcus (chef) and Heather Heuser (in the dining room). Photo from xixany.com

Xixa, Mexican cuisine in Brooklyn, from Jason Marcus (chef) and Heather Heuser (in the dining room). Photo from xixany.com

Read | 06-08-2018 | 10:00 | Stefano Vegliani | Dal Mondo

Bittor Oroz: we can transform society through gastronomy

Interview with the Basque Vice Minister for Agriculture, Fishery and Food Policies: the global challenge of a local government

The Basque Vice Minister was welcomed in Modena by Massimo Bottura, for the eighth annual meeting of the International Council of the Basque Culinary Center and for the third edition of the Basque Culinary World Prize

The Basque Vice Minister was welcomed in Modena by Massimo Bottura, for the eighth annual meeting of the International Council of the Basque Culinary Center and for the third edition of the Basque Culinary World Prize

Read | 03-08-2018 | 10:00 | Niccolò Vecchia | Dall'Italia

Ruth Reichl: We are the change

The revolution of food, discriminations, opportunities not to be wasted. An interview with the great American writer

Ruth Reichl, 70, from New York, has been a food writer for Los Angeles Times (1984-1993) and New York Times (1993-1999). Photo from facebook

Ruth Reichl, 70, from New York, has been a food writer for Los Angeles Times (1984-1993) and New York Times (1993-1999). Photo from facebook

Read | 02-08-2018 | 07:00 | Gabriele Zanatta | Zanattamente buono

The extraordinary Andreina, past, present and future

Recanati-Ragaini reached the perfect balance. Now the chef’s research focuses on new types of bottarga made from meat

Read | 27-07-2018 | 15:00 | Carlo Passera | Carlo Mangio

Jock Zonfrillo wins the third edition of the Basque Culinary World Prize

The chef won thanks to his work recuperating the culinary traditions of Indigenous Australians

A frame from the video with which Australian Jock Zonfrillo thanked the Basque Culinary Center and the Council of the Basque Culinary World Prize for choosing him as winner of the third edition 

A frame from the video with which Australian Jock Zonfrillo thanked the Basque Culinary Center and the Council of the Basque Culinary World Prize for choosing him as winner of the third edition 

Read | 25-07-2018 | 15:00 | Niccolò Vecchia | Dall'Italia
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