Lucio Pompili
Ancestral pleasure, contemporary executionby Corrado Assenza
Dolcezze La dolce famiglia Besuschio, il cioccolato nel dna
di Massimo Di Cintio
Leggi la scheda
Consulta la guida
di Carlo Passera
di Ilaria Brunetti
di Stefano Vegliani
Here’s the header of the Identità Golose Milano website, now online
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)
Ciccio Sultano, chef at restaurant Duomo in Ragusa Ibla (photos by Benedetto Tarantino)
The circus tent at MAD, the event that ended earlier this week in Copenhagen
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
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
L'Atelier Pizza
Project Manager per Eventi
Food and Beverage Communication
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
Claudio Melis and his culinary journey around the world (and back), in the photo by Tanio Liotta
Hawker Chan Soya Sauce Chicken Rice & Noodlein Singapore, one Michelin star. You’ll hardly spend over 10 euros
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)
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
Xixa, Mexican cuisine in Brooklyn, from Jason Marcus (chef) and Heather Heuser (in the dining room). Photo from xixany.com
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
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
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
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