IG2017 - iscrizioni
IG2017 - programma

Discovering the roots of Minnick’s pizza

Pepe exchanged the visit from Sarah in Caiazzo, joining her in Portland. Here’s how the lesson for Identità was born

Sarah Minnick at the counter at Lovely's Fifty Fifty, her pizzeria (and gelateria) in Portland, Oregon

Sarah Minnick at the counter at Lovely's Fifty Fifty, her pizzeria (and gelateria) in Portland, Oregon

by Paolo Marchi

Read | 23-02-2017 | 18:30 | Mondo pizza

Paul Pairet’s clockwork restaurant

The French chef, who’ll speak at Identità, opened Chop Chop Club in Shanghai. A restaurant measuring cooking times to the second

A photo from Chop Chop Club, the third restaurant opened a few days ago by French Paul Pairet, soon to speak at Identità Milano. The restaurant has a simple yet often unmet essential goal: serve large dishes cooked in the best possible way

A photo from Chop Chop Club, the third restaurant opened a few days ago by French Paul Pairet, soon to speak at Identità Milano. The restaurant has a simple yet often unmet essential goal: serve large dishes cooked in the best possible way

by

Read | 25-02-2017 | 06:00 | China Grill

Arrivederci Noma

Today the most influential restaurant in the world shuts down. It will open elsewhere in 2018. A deep analysis of the last menu, dish by dish

The complex mise en place for Roasted bone marrow, a dish from the last tasting menu at Noma in Copenhagen. Rene Redzepi’s restaurant will open again, not before 2018, a few km to the north of the current location (photo by Zanatta, English translation by Slawka G. Scarso)

The complex mise en place for Roasted bone marrow, a dish from the last tasting menu at Noma in Copenhagen. Rene Redzepi’s restaurant will open again, not before 2018, a few km to the north of the current location (photo by Zanatta, English translation by Slawka G. Scarso)

by Gabriele Zanatta

Read | 24-02-2017 | 06:00 | Zanattamente buono

Cantine Ferrari with Identità Golose? Here’s why

The new partnership explained by Matteo Lunelli. The goal: give value to the dining room. A debate among great professionals at Identità Milano

Matteo Lunelli explains the reasons behind the new partnership between Cantine Ferrari and Identità Golose

Matteo Lunelli explains the reasons behind the new partnership between Cantine Ferrari and Identità Golose

by Carlo Passera

Read | 20-02-2017 | 14:30 | Primo piano

Relæ, at the heart of ingredients

Expectations are high for the lesson by Christian Puglisi and Jonathan Tam, the well-knit tandem behind the popular restaurant in Copenhagen

Christian Puglisi (34) and Jonathan Tam (30), patron-chef and head chef at restaurant Relæ in Copenhagen, Denmark, one Michelin star. They’ll hold a lesson on Sunday the 5th March in the Auditorium Hall at Identità Milano, at 2.15 pm

Christian Puglisi (34) and Jonathan Tam (30), patron-chef and head chef at restaurant Relæ in Copenhagen, Denmark, one Michelin star. They’ll hold a lesson on Sunday the 5th March in the Auditorium Hall at Identità Milano, at 2.15 pm

by Gabriele Zanatta

Read | 21-02-2017 | 06:00 | Zanattamente buono

Pepe in Los Angeles like a rock star

One hundred people paid up to 200 dollars for six slices of pizza made by the pizzaiolo from Caiazzo: «My secret? Flour, to begin with»

A souvenir picture with Franco Pepe and Nancy Silverton inside Chi spacca, one of the four faces in Silverton’s universe. Photo gallery by Luciano Furia

A souvenir picture with Franco Pepe and Nancy Silverton inside Chi spacca, one of the four faces in Silverton’s universe. Photo gallery by Luciano Furia

by Paolo Marchi

Read | 18-02-2017 | 12:00 | Mondo pizza

Andrew Wong, all the faces of China in London

The story of an Anglo-Chinese chef who went in search for his origins and then translated them into a successful restaurant in Victoria

Andrew Wong, 35, British of Chinese origins, chef at restaurant A Wong in London. With a classic French cuisine background, he left for a 3-year-long tour of China. Today he sums up all the very different traditions of an immense country in the tasting menu (photo by Zanatta)

Andrew Wong, 35, British of Chinese origins, chef at restaurant A Wong in London. With a classic French cuisine background, he left for a 3-year-long tour of China. Today he sums up all the very different traditions of an immense country in the tasting menu (photo by Zanatta)

by Tokyo Cervigni

Read | 16-02-2017 | 17:00 | Dal Mondo

Here’s S.Pellegrino’s new home

Starchitect Bjarke Ingels wins the contest to change the looks to the historic plant. With a super investment worth 90 mln

Arches will be the dominating element in the renewed headquarters of S.Pellegrino in San Pellegrino Terme

Arches will be the dominating element in the renewed headquarters of S.Pellegrino in San Pellegrino Terme

by Carlo Passera

Read | 15-02-2017 | Dall'Italia

Radio Alice, Berberè’s good Italian pizza in London

Brothers Matteo and Salvatore Aloe open across the English Channel. Following the usual rules: great taste, lightness, honesty

The entrance to Radio Alice at 16 Hoxton Square in Shoreditch, London. Launched with a soft opening on the 5th December, it’s the sixth Berberè restaurant in 7 years, after Castel Maggiore, Bologna, Florence, Torino and Milan. In the picture, Matteo and Salvatore Aloe

The entrance to Radio Alice at 16 Hoxton Square in Shoreditch, London. Launched with a soft opening on the 5th December, it’s the sixth Berberè restaurant in 7 years, after Castel Maggiore, Bologna, Florence, Torino and Milan. In the picture, Matteo and Salvatore Aloe

by Gabriele Zanatta

Read | 16-02-2017 | 06:00 | Zanattamente buono

Felice Sgarra, thoughts of an Apulian in Asia

The bright lights of Shanghai and Singapore, Chinese palates, Italian identity. Tour notes by the chef from Andria

Felice Sgarra, of restaurant Umami in Andria, Apulia, one Michelin star. The following thoughts are based on his recent Asian tour in Shanghai and Singapore. Next stop: Taipei

Felice Sgarra, of restaurant Umami in Andria, Apulia, one Michelin star. The following thoughts are based on his recent Asian tour in Shanghai and Singapore. Next stop: Taipei

by Felice Sgarra

Read | 13-02-2017 | 17:00 | Chefs' life stories

50 Best Restaurants, the 2017 edition in Melbourne

After a hugely successful 2016 edition in New York City, The World’s 50 Best Restaurants announces that its 2017 awards will take place in Melbourne in April. The flagship event, celeb ...
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East Lombardy

Ea(s)t Lombardy in numbers

The event in Astino – with the celebration of Da Vittorio’s 50th anniversary, the official presentation of Ea(s)t Lombardy and the opening of the Year of Tourism in Lombardy, we’ve already covered it here – was such a big success mostly thanks to an incredible organisational effort. This was based first of all on the Cerea family, then on Identità Golose and all the institutions involved – starting from the Municipality of Bergamo and in fact mayor Giorgio Gori praised his operational arm Christophe Sanchez.

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Due Spaghi, Italian bistronomy is conquering Barcelona

32-year old Paolo Mangianti from Domodossola seduces Cataluña what with salted cod cotechini and chard millefoglie

32-year-old Paolo Mangianti from Domodossola, chef at Due Spaghi in Barcelona, a successful sustainable zero-waste experiment conceived with Nicoletta Acerbi and Toni Pol

32-year-old Paolo Mangianti from Domodossola, chef at Due Spaghi in Barcelona, a successful sustainable zero-waste experiment conceived with Nicoletta Acerbi and Toni Pol

Read | 13-02-2017 | 06:00 | Angela Barusi | BIP BIP Urrah

Riccardo Canella, the Italian who charmed Rene Redzepi

Profile and emotions of the 31-year old Venetian, for over one year a sous chef at Noma in Copenhagen. Soon to speak in Milan

Riccardo Canella, from Mestrino (Padua) in Veneto, since September 2014 in the staff at Noma in Copenhagen. The restaurant will be serving its last meal on February 24th. After starting as an intern, he was soon promoted to chef de partie. He’s now sous chef in the service kitchen. Canella will hold a lesson at Identità Milano in Sala Blu 2, on Sunday the 5 March, at 10.40

Riccardo Canella, from Mestrino (Padua) in Veneto, since September 2014 in the staff at Noma in Copenhagen. The restaurant will be serving its last meal on February 24th. After starting as an intern, he was soon promoted to chef de partie. He’s now sous chef in the service kitchen. Canella will hold a lesson at Identità Milano in Sala Blu 2, on Sunday the 5 March, at 10.40

Read | 09-02-2017 | 06:00 | Gabriele Zanatta | Zanattamente buono

Beating no show is possible. Here’s how

A meeting between TheFork-Identità Golose and trade associations and great chefs. The solution is online...

There were many important chefs at the meeting in Milan. Left, Roberto Cargangiu and Lino Stoppani, behind them Enrico Cerea, Claudio Liu and Alessandro Pipero. Right, Claudio Salder and Cristina Bowerman, behind Ciccio Sultano, Davide Oldani and Enrico Buonocore

There were many important chefs at the meeting in Milan. Left, Roberto Cargangiu and Lino Stoppani, behind them Enrico Cerea, Claudio Liu and Alessandro Pipero. Right, Claudio Salder and Cristina Bowerman, behind Ciccio Sultano, Davide Oldani and Enrico Buonocore

Read | 07-02-2017 | 17:00 | Carlo Passera | Dall'Italia

Four Seasons, a window overlooking Sydney

The 5-star hotel offers an incredible view of the Opera House and the most famous bay in the world. And that lounge on the 32nd floor...

The very famous bay of Sydney as seen from the top floors of the Four Seasons. The Canadian group has directed the 5-star luxury hotel since 1992 but only since ten years later, in 2002, under its brand.

The very famous bay of Sydney as seen from the top floors of the Four Seasons. The Canadian group has directed the 5-star luxury hotel since 1992 but only since ten years later, in 2002, under its brand.

Read | 09-02-2017 | 06:00 | Paolo Marchi | Magic nights

Bottura, crowned also at university

The chef has just received an honorary degree in Bologna: «But when I opened they said I’d close in six month’s time»

Massimo Bottura receives the honorary degree in Bologna. To his left, dean Francesco Ubertini, right, professor Max Bergami

Massimo Bottura receives the honorary degree in Bologna. To his left, dean Francesco Ubertini, right, professor Max Bergami

Read | 06-02-2017 | 19:00 | Massimo Bottura | Primo piano

Albert Adrià, a seven-step Enigma

A detailed analysis of the brand new project from the Catalan chef in Barcelona. An experience in multiple acts, rather than a restaurant

Enigma is the fifth restaurant Albert Adrià has opened in 5 years. It’s the most awaited opening this winter in Barcelona. Rather than a classic restaurant, it’s a mystery unveiled in 7 steps. Reservations available only online, by paying 100 euros per person in advance (you must state any allergies). The address: Carrer de Sepúlveda, 38-40

Enigma is the fifth restaurant Albert Adrià has opened in 5 years. It’s the most awaited opening this winter in Barcelona. Rather than a classic restaurant, it’s a mystery unveiled in 7 steps. Reservations available only online, by paying 100 euros per person in advance (you must state any allergies). The address: Carrer de Sepúlveda, 38-40

Read | 03-02-2017 | 17:00 | Julia Pérez | Dal Mondo

Forza Abruzzo! (Even Bottura screams it)

At Meet in Cucina in Chieti the tasty region that doesn’t give up. His Majesty Niko Romito, tenacious pupils and eager young people

Niko Romito speaks with Massimo Di Cintio and Antonella De Santis at Meet in Cucina, the congress dedicated to the cuisine of Abruzzo that took place in Chieti

Niko Romito speaks with Massimo Di Cintio and Antonella De Santis at Meet in Cucina, the congress dedicated to the cuisine of Abruzzo that took place in Chieti

Read | 02-02-2017 | 06:00 | Carlo Passera | Carlo Mangio

83 shades of Amarone 2013

Certainties and perplexities from the Anteprima in Verona, tasting a truly varied vintage

Our collaborator Raffaele Foglia went to Anteprima Amarone in Verona. Here’s his report

Our collaborator Raffaele Foglia went to Anteprima Amarone in Verona. Here’s his report

Read | 29-01-2017 | 17:00 | Raffaele Foglia | In cantina

Dom Pérignon Rosé: rich and to be drunk generously

In Florence, the iconic maison from Champagne unveiled the 2005 millesime. With the complicity of the guys from Iyo

Last week Vincent Chaperon, oenologist of the famous French maison Dom Pérignon, presented the 2005 vintage of the rosé Champagne: Chardonnay, Pinot Noir from the best Grand Cru plus some extra red wine, also from Pinot Noir grapes

Last week Vincent Chaperon, oenologist of the famous French maison Dom Pérignon, presented the 2005 vintage of the rosé Champagne: Chardonnay, Pinot Noir from the best Grand Cru plus some extra red wine, also from Pinot Noir grapes

Read | 30-01-2017 | 17:00 | Piero Benvenuti | In cantina

Marea Alta, seafood with the best view of Barcelona

The Catalan metropolis enriches its offer with Enrique Valentí’s new project. On top of Torre Colón

The view from Marea Alta, opened last November on the last floor of Torre Colón, on the Rambla in Barcelona. There’s more to the view, though: Enrique Valentí and Arthur Sotto’s are doing a great job, with a nice offer of seafood and unconventional desserts

The view from Marea Alta, opened last November on the last floor of Torre Colón, on the Rambla in Barcelona. There’s more to the view, though: Enrique Valentí and Arthur Sotto’s are doing a great job, with a nice offer of seafood and unconventional desserts

Read | 30-01-2017 | 06:00 | Philippe Regol | Dal Mondo
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