LE RECENSIONI DEL GIORNO

Pier Daniele Seu

Seu Pizza Illuminati - Roma

Dopo una lunga gavetta e una rapida ascesa che l'ha visto macinare premi e riconoscimenti e passare dal Gazometro38 al Mercato Centrale, il giovane e bravissimo pizzaiolo Pier Daniele Seu è riuscito a realizzare il ...
di Luciana Squadrilli

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LE RECENSIONI DEL GIORNO

Francesco Parravicini

Palmaria Restaurant del Grand Hotel Portovenere - Portovenere (La Spezia)

Ahiai, che storico cruccio per noi che lavoriamo alle guide, occuparci della ristorazione nelle Cinque Terre e dintorni. Vale, per questo magnifico distretto, lo stesso teorema del lago di Como: lo scenario è talmente ...
di Gabriele Zanatta

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LE RECENSIONI DEL GIORNO

Esben Holmboe Bang

Maaemo - Oslo

Oslo non è certo celebre per i suoi ristoranti. Ma le cose stanno cambiando e, ironia della sorte, il merito è da ascrivere a uno chef danese. Il 36enne Esben Holmboe Bang si trasferì qui 13&nbs ...
di Identità Golose

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LE RECENSIONI DEL GIORNO

Pablo Salas

Amaranta - Toluca de Lerdo

Pablo Salas, chef patron del ristorante Amaranta è, senza dubbio, tra i giovani cuochi messicani più influenti. E' riuscito a divulgare la cucina della sua regione natale non solo a livello nazionale ma anch ...
di Beniamin Chalupinski

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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

Dal Mondo

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

by Carlo Passera

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

by Luciana Squadrilli

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

Pier Daniele Seu

Seu Pizza Illuminati - Roma

Francesco Parravicini

Palmaria Restaurant del Grand Hotel Portovenere - Portovenere (La Spezia)

Esben Holmboe Bang

Maaemo - Oslo

Pablo Salas

Amaranta - Toluca de Lerdo

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

by Carlo Passera

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

by Luciana Squadrilli

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

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

by Luciana Squadrilli

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)

by Niccolò Vecchia

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

Warm hospitality is the new luxury

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

by Fulvio Marcello Zendrini

The timeless Uovo in raviolo

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

by Erika Mantovan

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

by Paolo Marchi

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

by Carlo Passera

Formazione

Pagine Gastronomiche

Doro Gourmet, zero-meter pizza

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

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’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

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

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

Bistrot 900 and the vital lymph of Abruzzo

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

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

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 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

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

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