Stefano Manfredi: «Here's my new pizza Viaggio in Sicilia for La Cascina dei Sapori»

The Italian chef in Australia and Viaggio in Sicilia, a pizza to be enjoyed in Antonio Pappalardo's restaurant in Rezzato (Bs). Plus the recipe of one of the elements in the topping, baba ganoush

Pizza Viaggio in Sicilia designed by Stefano Manfredi for Antonio Pappalardo's La Cascina di Sapori in Rezzato (Brescia)

by Stefano Manfredi

Read | 26-10-2020 | 11:00 | Mondo pizza

Tomaz Kavcic, ambassador of delicious food in Slovenia

The small country bordering with Italy stands out more and more because of its gastronomic verve. Here's a report on a lovely lunch

The fun amuse bouche created a few weeks ago at Identità Golose Milano by Tomaz Kavcic of restaurant Pri Lojzetu in Zemono, Slovenia. The lunch was organised by the Slovenian Tourism Board, whose task is to promote the beauties and delicacies of this small country to the east of Italy 

by Gabriele Zanatta

Read | 23-10-2020 | 11:00 | Identità Golose Milano

The surprising Tina Marcelli: close to Brennero, an emerging talent for Italian cuisine

The chef from South Tyrol, born in 1986, leads a surprising brigade of women, and presents local food with international influences. Very convincing

A team made only of women – except for sommelier Marco Tufo – at Artifex inside Hotel Feuerstein in Val di Fleres, Brennero. Left to right, chef Tina Marcelli, her wife Kim Marcelli, Stefanie Jehle, Valentina Lovi who takes good care of the dining room, bread maker Angela Martinelli, sous and pastry chef Sandra Kofler. Photo by Tanio Liotta

by Carlo Passera

Read | 21-10-2020 | 11:00 | Carlo Mangio

Identità Golose changes but doesn't stop: here's how Identità on the road - Digital edition will work

We presented the new format: 20 stops around Italy, around 70 speakers, and everything will then go online as of the 16th of November. Here's what Marchi, Ceroni, Bottura, Bowerman, Oldani, Rampello said. The "normal" congress will be in June 2021

by Carlo Passera e Niccolò Vecchia

Read | 19-10-2020 | 17:00 | IG2020: costruire un nuovo futuro

Marco Farabegoli: don't change a successful dough. «The quality of my work gave me serenity»

In Gambettola, near Cesena, "delicious alchemies" at pizzeria al taglio Da Neo. Despite the research of the best toppings, «I wanted wheat, flour to be the main ingredient». Mission accomplished

Marco Farabegoli is the soul of pizzeria al taglio Da Neo in Gambettola, near Cesena. He is a Petra Selected Partner

by Concetta Bonini

Read | 19-10-2020 | 11:00 | Mondo pizza

The Douro Valley during the wine-making season, what with excellent food and tastings of Porto

October is the perfect month to visit the Portuguese wine heaven. Our recommendations, using the magnificent resort Six Senses as our base, where we met Marc Lorés, a chef of great value

The magnificent Douro Valley with Six Senses Douro Valley. The resort is a perfect starting point to discover one of the most beautiful wine regions in the world. October is the perfect season to do so. Here are our recommendations...

by Carlo Passera

Read | 16-10-2020 | 11:00 | Carlo Mangio

IDENTITÀ GOLOSE ON THE ROAD - DIGITAL EDITION: the stories from the restaurant and hospitality industries continue

The 2020 edition of the congress changes format. Here is a small preview. All the details will be revealed during the press conference on Friday 16th October

by Identità Golose

Read | 14-10-2020 | 15:00 | IG2020: costruire un nuovo futuro

Niko Romito, 20 years of technical prodigy

The autumn best-of menu at Casadonna is already a hit. A success that is born from a special way of exploring ingredients and from the courage of standing out. With photos of all the dishes

Niko Romito, 46, for 20 years chef at restaurant Reale, which in August 2011 moved from Rivisondoli to the Casadonna estate in Castel di Sangro (L'Aquila), 3 Michelin stars since November 2013 (photo di Alberto Zanetti)

by Gabriele Zanatta

Read | 14-10-2020 | 11:00 | Zanattamente buono

Friedi Schmuck breaks the delay: his Piano B in Syracuse is now 100% (great) pizza

«I focused on dough and topping completely». Then a new passion for bread-making was born... He will talk at Identità di Pizza, at Identità Golose 2020

Friedrich Schmuck, pizza-chef and patron at Piano B in Ortigia, in the heart of Syracuse. He will speak at Identità Golose 2020, his lesson is scheduled on Monday 26th of October in Sala Blu 2, at 2,40 pm, as part of Identità di Pane e di Pizza, in collaboration with Petra® Molino Quaglia). To register, click here

by Mariella Caruso

Read | 12-10-2020 | 11:00 | Mondo pizza

Make a donation to save Muyu, the virtuous community from the Galapagos islands

The pandemic created problems for an inspired project on an island of the famous Pacific archipelago. A heartful appeal

Muyu is a project with an important social value on the island of San Cristobal, Galapagos, Ecuador. The Covid-19 crisis threatens the community. Make a donation to support them (photos from Paulo Rivas Peña)

by Luciana Bianchi

Read | 09-10-2020 | 11:00 | Dal Mondo
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    The new direction of contemporary pizza explained by 16 speakers at Identità Golose

    "Identità di pane e di pizza", the section dedicated to bread, dough, and toppings, returns in Milan to build a new future in this field which portrays Italy's identity

    The speakers at Identità di Pane e di Pizza, 16 masters of pizza under the spotlight, for eight very interesting lessons throughout the entire day on Monday 26th October in Sala Blu 2 at MiCo in Milan, always in collaboration with Petra® Molino Quaglia. From the top left corner: Ciro Oliva, Cesare Foschi, Christian Marasco, the Donne di Pizza Donne di Cuore, Simone Padoan, Friedrich Schmuck, Luca Pezzetta, Fabrizio Mancinetti, Francesco Martucci.

TO REGISTER IN IDENTITÀ MILANO 2020, CLICK HERE AND FOLLOW THE INSTRUCTIONS

    The speakers at Identità di Pane e di Pizza, 16 masters of pizza under the spotlight, for eight very interesting lessons throughout the entire day on Monday 26th October in Sala Blu 2 at MiCo in Milan, always in collaboration with Petra® Molino Quaglia. From the top left corner: Ciro Oliva, Cesare Foschi, Christian Marasco, the Donne di Pizza Donne di CuoreSimone Padoan, Friedrich Schmuck, Luca Pezzetta, Fabrizio MancinettiFrancesco Martucci.

    TO REGISTER IN IDENTITÀ MILANO 2020, CLICK HERE AND FOLLOW THE INSTRUCTIONS

    Read | 08-10-2020 | 11:00 | Carlo Passera | IG2020: costruire un nuovo futuro

    José Avillez's Belcanto, the melody of the New Portuguese Cuisine

    A great chef-entrepreneur who does all it takes with his top restaurant, destined to reach important goals because of his ability to create harmony between memories, products and creativity

    José Avillez is the most important representative of the Portuguese culinary scene, with many restaurants scattered around Lisbon (and beyond) among which the great, great, great Belcanto stands out 

    José Avillez is the most important representative of the Portuguese culinary scene, with many restaurants scattered around Lisbon (and beyond) among which the great, great, great Belcanto stands out 

    Read | 07-10-2020 | 11:00 | Carlo Passera | Carlo Mangio

    Italian contemporary pastry-making presents its future

    Focus on the Identità Golose 2020 format dedicated to desserts: nine lessons with as many speakers what with established and new faces

    The nine speakers of Pasticceria italiana contemporanea, Sunday 25th October, the entire day in Sala Blu 2 at Identità Milano 2020, in collaboration with Petra® Molino Quaglia and Valrhona. Top row, from the left Corrado Assenza (Caffè Sicilia, Noto - Syracuse); Nicola Olivieri (Olivieri 1882, Arzignano – Vicenza); Gianni Zaghetto (Pasticceria Racca, Padua). In the middle row: Angelica Giannuzzi (Pashà, Conversano - Bari); Fabio Longhin (Pasticceria Chiara, Olgiate Olona - Varese); Anna Sartori (Pasticceria Sartori, Erba - Como); bottom row Diletta Zenna (Lazzaro 1915, Pontelongo – Padua); Nicola Di Lena (Seta del Mandarin Oriental, Milan); Fabrizio Fiorani (Pastry consultant). TO REGISTER IN IDENTITÀ MILANO 2020, CLICK HERE AND FOLLOW THE INSTRUCTIONS

    The nine speakers of Pasticceria italiana contemporanea, Sunday 25th October, the entire day in Sala Blu 2 at Identità Milano 2020, in collaboration with Petra® Molino Quaglia and Valrhona. Top row, from the left Corrado Assenza (Caffè Sicilia, Noto - Syracuse); Nicola Olivieri (Olivieri 1882, Arzignano – Vicenza); Gianni Zaghetto (Pasticceria Racca, Padua). In the middle row: Angelica Giannuzzi (Pashà, Conversano - Bari); Fabio Longhin (Pasticceria Chiara, Olgiate Olona - Varese); Anna Sartori (Pasticceria Sartori, Erba - Como); bottom row Diletta Zenna (Lazzaro 1915, Pontelongo – Padua); Nicola Di Lena (Seta del Mandarin Oriental, Milan); Fabrizio Fiorani (Pastry consultant). TO REGISTER IN IDENTITÀ MILANO 2020, CLICK HERE AND FOLLOW THE INSTRUCTIONS

    Read | 06-10-2020 | 11:00 | Carlo Passera | IG2020: costruire un nuovo futuro

    Sunday 25th October: Identità di Pasta celebrates the World Pasta Day

    For the first time, the 11th edition of the well-established format within the Congress, happens on the World Pasta Day. Here's the programme with all its protagonists

    All the protagonists of the 11th edition of Identità di Pasta, an important segment of the Congress in Milan. From the top left corner, clockwise: Matias Perdomo, Martina Caruso, Davide Guidara, Carlo Cracco, Cristiano Tomei, Andrea Berton, Valeria Piccini and Gianfranco Pascucci. Save the date for Sunday 25th October, Sala Blu 1, from 11 am to 5.50 pm. Register here

    All the protagonists of the 11th edition of Identità di Pasta, an important segment of the Congress in Milan. From the top left corner, clockwise: Matias PerdomoMartina CarusoDavide GuidaraCarlo CraccoCristiano TomeiAndrea BertonValeria Piccini and Gianfranco Pascucci. Save the date for Sunday 25th October, Sala Blu 1, from 11 am to 5.50 pm. Register here

    Read | 05-10-2020 | 11:00 | Gabriele Zanatta | IG2020: costruire un nuovo futuro

    Well done Tommaso Vatti, great pizza with a Tuscan identity in the beautiful Radicondoli

    A nice surprise in a place with a strong connection with its area. Taste the toppings with Chianina meat from Fracassi...

    Federico and Tommaso Vatti. The two brothers, the latter in charge of the wines, the former of the culinary offer, shine at La Pergola in Radicondoli, in the countryside of Siena 

    Federico and Tommaso Vatti. The two brothers, the latter in charge of the wines, the former of the culinary offer, shine at La Pergola in Radicondoli, in the countryside of Siena 

    Read | 02-10-2020 | 06:00 | Carlo Passera | Mondo pizza

    Identità Golose 2020, appointment at the congress. To build a new future

    Paolo Marchi presents the theme of the great event, now in its 16th edition. See you in Milan from 24th to 26th October

    Some of the speakers of Identità Golose 2020, edition number 16, after the two postponements the dates are confirmed: appointment at Mico in Milan from 24th to 26th October. TO SUBSCRIBE CLICK HERE

    Some of the speakers of Identità Golose 2020, edition number 16, after the two postponements the dates are confirmed: appointment at Mico in Milan from 24th to 26th October. TO SUBSCRIBE CLICK HERE

    Read | 01-10-2020 | 11:00 | Paolo Marchi | IG2020: costruire un nuovo futuro

    Sauternes Yquem for 60 euros per bottle: Bernard Arnaud’s revolution

    Non-vintage wines, blends numbered between 1 and 6: the democratic change of the Château king of dessert wines

    Read | 30-09-2020 | 11:00 | Cinzia Benzi | In cantina

    The surprising simplicity of Pecora Negra

    The pizzeria, opened in Menton by Mauro Colagreco, recently celebrated its first anniversary. The restaurant is easy and accessible to all: little attention to appearances and lots of delicious substance

    A detail of Pizza du moment which we tasted recently at Pecora Negra in Menton: with figs, fresh goat cheese, fior di latte, rocket, prosciutto di Parma

    A detail of Pizza du moment which we tasted recently at Pecora Negra in Menton: with figs, fresh goat cheese, fior di latte, rocket, prosciutto di Parma

    Read | 28-09-2020 | 11:00 | Niccolò Vecchia | Dal Mondo

    Terra Madre-Salone del Gusto 2020: 4 dinners, starting with the one dedicated to Vittorio Fusari

    On Wednesday the 7th of October, a series of dinner events begins at Lingotto. Here’s the programme and all the protagonists

    Vittorio Fusari, the unforgotten chef who passed away in January. The first of the four dinner events of the 2020 edition of Terra Madre – Salone del Gusto, starting on the 7th October at Eataly Lingotto, is dedicated to him

    Vittorio Fusari, the unforgotten chef who passed away in January. The first of the four dinner events of the 2020 edition of Terra Madre – Salone del Gusto, starting on the 7th October at Eataly Lingotto, is dedicated to him

    Read | 25-09-2020 | 11:00 | Eugenio Signoroni | Dall'Italia

    Colagreco’s turning point, inspired by the relationship between skies and earth, following the biodynamic calendar

    It’s called Mirazur Experience: «I didn’t want to open in the same way as before the pandemic». The menu changes constantly based on the moon’s passage in the constellations, which influences the plants

    On the 12th June, Mirazur reopened after 80 days of forced closure. We went to Mentone to ask Mauro Colagreco to present this new phase in his restaurant and - ça va sans dire – to taste his menu. Content and photos by Giovanna Abrami

    On the 12th June, Mirazur reopened after 80 days of forced closure. We went to Mentone to ask Mauro Colagreco to present this new phase in his restaurant and - ça va sans dire – to taste his menu. Content and photos by Giovanna Abrami

    Read | 23-09-2020 | 11:00 | Giovanna Abrami | Dal Mondo