Julie Cavil, first female Chef de Cave at Maison Krug, presents the Grande Cuvée 168 with Olivier Krug

Historic handover in Reims: for the first time the assemblage of the cuvées is handed to a woman

by Cinzia Benzi

Read | 29-05-2020 | 07:00 | In cantina

Niederkofler: we’ll travel less, we’ll discover the wonders of Italy

«We don’t have a leader nor a shared vision, but there are great opportunities». A long interview with the chef from South Tyrol

Norbert Niederkofler, born in 1961, chef at restaurant St. Hubertus inside Hotel Rosa Alpina in San Cassiano (Bolzano), 3 Michelin stars (portrait by Alex Moling)

by Elisabetta Canoro

Read | 27-05-2020 | 12:00 | Dall'Italia

Simone Padoan: time to plan the future. I will deliver my pizzas all across Italy

«I want to keep my team. This is why I’m getting ready to change. I say yes to a well-planned delivery, no to lower quality: people will have a strong desire for high quality experiences»

A post with a photo from the Facebook page of I TigliSimone Padoan at work, by himself. 

by Simone Padoan

Read | 22-05-2020 | 08:00 | Mondo pizza

Cristian Marasco teaches us to make pizza without yeast... - VIDEO

With a how-to video explanation

by Identità Golose

Read | 21-05-2020 | 12:00 | Mondo pizza

Identità Golose Milano opens again on the 3rd of June with a rich programme. And it will also be a digital hub

The engines are warming up in Via Romagnosi 3, in view of June, with great chefs and innovative event management solutions. Here’s all you have to know

Paolo Marchi and Claudio Ceroni open the doors of Identità Golose Milano, the first international hub of gastronomy in Via Romagnosi 3. Opening on the 3rd of June 

by Carlo Passera

Read | 19-05-2020 | 15:00 | Identità Golose Milano

Arrigo Cipriani and the Alajmo brothers: our dear Venice, you will be reborn

A Biennale of Taste, and other ideas to start again. Three prominent speakers and a passionate live chat on Instagram

From the top left corner, clockwise: Raffaele Alajmo, journalist Fabio BusettoArrigo Cipriani an Massimiliano Alajmo, the participants of the live show on Instagram that you can watch again here on Youtube

by Claudio De Min

Read | 18-05-2020 | 12:00 | Dall'Italia

Mattia Rancati: here’s my life in Sweden (where I’m currently stuck)

The young chef from Varese was sous chef at Fäviken until it closed in January. He’s now staying in Scandinavia, but soon...

Mattia Rancati at Fäviken, where he arrived early in 2018 and stayed as sous chef until the restaurant closed, in January 

by Mattia Rancati

Read | 15-05-2020 | 12:00 | Dal Mondo

London during COVID: Italian chefs start

Francesco Mazzei and Danilo Cortellini have been involved in charitable and solidarity initiatives in the British capital

A detail of the portions of Gnocchi alla sorrentina prepared in these days by Francesco Mazzei

by Federica Carr

Read | 13-05-2020 | 12:00 | Dal Mondo

Ana Roš, how to turn a crisis into an opportunity (for a whole country)

The chef from Kobarid is developing an ambitious project to support Slovenian farmers. Details in this interview

Ana Roš, chef at restaurant Hiša Franko in Kobarid, Slovenia. In 2017 she was nominated best chef for the World's 50 Best (photo Suzan Gabrijan)

by Gabriele Zanatta

Read | 11-05-2020 | 07:00 | Zanattamente buono

Dal Bo, from Central to volunteer in a Covid19 hospital’s kitchen

Lorenzo's experience, a young man on the front line at the Policlinico Hospital in Bologna: "Here, too, we need creativity"

Lorenzo Dal Bo and nutritionist Olimpia Ventura Montecamozzo at Policlinico S. Orsola Malpighi's Cafeteria

by Lorenzo Dal Bo

Read | 07-05-2020 | 07:00 | Chefs' life stories

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    Identità 2020 won’t be in July. We’re working on the congress that will mark the rebirth of Italian restaurants

    The congress is postponed. It’s official. We’ll announce the new dates in June (it will probably be in the autumn). The words of Marchi and Ceroni

    Final group photo at Identità Golose last year in March, edition number 15. We have to wait a little more for the 16th edition, for causes that are independent of our will. But it will come 

    Final group photo at Identità Golose last year in March, edition number 15. We have to wait a little more for the 16th edition, for causes that are independent of our will. But it will come 

    Read | 05-05-2020 | 12:30 | Carlo Passera | Primo piano

    Weather forecasts for Italian restaurants in China

    Among many closed restaurants and many difficulties after the reopening, our cooks are managing well. An overview between Shanghai and Beijing

    Photo AFP/South Morning China Post

    Photo AFP/South Morning China Post

    Read | 01-05-2020 | 12:00 | Claudio Grillenzoni | China Grill

    Alessandro Perricone: you need imagination and new ideas to rethink the restaurant industry

    In Copenhagen, together with Christian Puglisi, he runs three restaurants, a bar, a bakery, an organic farm, a company distributing wine: our interview

    Alessandro Perricone, born in New York and raised in Milan, he studied at Universitá di Scienze Gastronomiche di Pollenzo and since 2012 lives Copenhagen

    Alessandro Perricone, born in New York and raised in Milan, he studied at Universitá di Scienze Gastronomiche di Pollenzo and since 2012 lives Copenhagen

    Read | 29-04-2020 | 12:00 | Niccolò Vecchia | Dal Mondo

    Stefaan Anckaert, Birra del Borgo: the emergency sharpens your wits

    E-commerce, a rigorous focus on product, the identity of Italian beer: the company’s commitment in the words of its GM

    Stefaan Anckaert, managing director at Birra del Borgo

    Stefaan Anckaert, managing director at Birra del Borgo

    Read | 27-04-2020 | 12:00 | Identità Golose | Dall'Italia

    Gaggan: our restaurants will change, but let’s improve ourselves first

    "In the past 10 years I’ve worked like a dog. Fame and money made us worst". Interview with the popular Indian chef

    Gaggan Anand, 42, from Calcutta, India. Since November 2019 he’s at the helm of restaurant Gaggan Anand in Bangkok, Thailand

    Gaggan Anand, 42, from Calcutta, India. Since November 2019 he’s at the helm of restaurant Gaggan Anand in Bangkok, Thailand

    Read | 23-04-2020 | 17:00 | Gabriele Zanatta | Zanattamente buono

    Communication and investments: Matteo Lunelli’s recipe for a new start

    The president of Cantine Ferrari and Altagamma: the blow hit hard, we will recover if we will preserve the current cohesion and give value to Made in Italy. To restaurateurs I say: hang in there, the desire for conviviality will win

    Matteo Lunelli since 2011 is president and CEO at Cantine Ferrari, Trento. In this interview he illustrates his personal experience with the Coronavirus emergency, as well as strategy that Italy as a system (and the hospitality industry in particular, which was hit particularly hard) will need to adopt to recover. He says: «We’ll make it». Here is how...

    Matteo Lunelli since 2011 is president and CEO at Cantine Ferrari, Trento. In this interview he illustrates his personal experience with the Coronavirus emergency, as well as strategy that Italy as a system (and the hospitality industry in particular, which was hit particularly hard) will need to adopt to recover. He says: «We’ll make it». Here is how...

    Read | 21-04-2020 | 12:00 | Carlo Passera | In cantina

    Giovanni Passerini: 'There’s uncertainty but also hope for the future'

    The Roman-Parisian chef tells us about his thoughts in the middle of the coronavirus crisis. With a green turning point in mind

    Giovanni Passerini at work in the kitchen of his restaurant in Paris

    Giovanni Passerini at work in the kitchen of his restaurant in Paris

    Read | 16-04-2020 | 12:00 | Niccolò Vecchia | Dal Mondo

    Fish? It’s best when it’s NOT fresh. Revolutionary dry-ageing techniques

    A dry ageing of up to a month: more flavour, though it seems freshly caught. The research of Australian Josh Niland charmed Madrid Fusión

    A photo from The Whole Fish Cookbook, the book from Australian chef Josh Niland where he explains his incredible dry ageing techniques for fresh fish. He did so a few weeks ago at Madrid Fusión. We were there

    A photo from The Whole Fish Cookbook, the book from Australian chef Josh Niland where he explains his incredible dry ageing techniques for fresh fish. He did so a few weeks ago at Madrid Fusión. We were there

    Read | 10-04-2020 | 12:00 | Carlo Passera | Carlo Mangio

    Gennaro Oliviero, an Italian restaurateur in Finland, in the days of Coronavirus

    For the past six years he’s been running Toca, a successful restaurant in Helsinki. Today he tells about the situation there and the reactions to the lockdown

    Gennaro Oliviero at work in the kitchen of his restaurant, Toca, in Helsinki

    Gennaro Oliviero at work in the kitchen of his restaurant, Toca, in Helsinki

    Read | 08-04-2020 | 12:00 | Niccolò Vecchia | Dal Mondo

    Lido 84, a family. Every morning at 11, Skype call with the brigade

    Riccardo Camanini tells us about these days of pause, reflection, discussion. «We’re immersed in a drama, but we must think of the future, together with my young staff»

    Riccardo Camanini, patron-chef at Lido 84 in Gardone Riviera (Brescia). With his brother Giancarlo, every morning at 11 he calls the entire brigade on Skype, all at home, for three hours, so they can share ideas, hopes, outlooks, and projects for the future 

    Riccardo Camanini, patron-chef at Lido 84 in Gardone Riviera (Brescia). With his brother Giancarlo, every morning at 11 he calls the entire brigade on Skype, all at home, for three hours, so they can share ideas, hopes, outlooks, and projects for the future 

    Read | 03-04-2020 | 12:00 | Carlo Passera | Dall'Italia