The best of Identità Milano 2017, according to Paolo Marchi

The curator of the congress tells us what he liked best: «If you offer something worthy, you’re always rewarded»

What were the best moments at Identità Milano 2017? We asked the curator and creator of the congress, Paolo Marchi (photo Brambilla-Serrani)

What were the best moments at Identità Milano 2017? We asked the curator and creator of the congress, Paolo Marchi (photo Brambilla-Serrani)

by Carlo Passera

Read | 21-03-2017 | 06:00 | Primo piano

Apreda, ten years on the roof of Rome

Celebrating Imago, the first rooftop restaurant in Italy in 1956. Since 2006 you can taste here the eclectic cuisine of the chef from Campania

10 years of Imàgo in Rome: a big party, the other night. Here’s Francesco Apreda celebrating

10 years of Imàgo in Rome: a big party, the other night. Here’s Francesco Apreda celebrating

by Tania Mauri e Carlo Passera

Read | 22-03-2017 | 16:00 | Dall'Italia

Identità Milano: big numbers and new frontiers

The first report on the extraordinary 2017 edition: quality and quantity. All the numbers. Speaking with co-founder Claudio Ceroni

Plenty of people. A photo with the staff at the end of a very successful 2017 edition of Identità Milano. Here’s a first report (photo by Brambilla-Serrani)

Plenty of people. A photo with the staff at the end of a very successful 2017 edition of Identità Milano. Here’s a first report (photo by Brambilla-Serrani)

by Carlo Passera

Read | 20-03-2017 | 06:00 | Primo piano

From the Alps to Aspromonte

Identità di Montagna traced a fine dining journey “at heights” with 8 of its biggest representatives

Alfio Ghezzi’s Tartiflette alla mia maniera is one of the dishes presented at Identità di Montagna. Here’s Mariella Caruso’s report

Alfio Ghezzi’s Tartiflette alla mia maniera is one of the dishes presented at Identità di Montagna. Here’s Mariella Caruso’s report

by Mariella Caruso

Read | 14-03-2017 | 07:00 | Primo piano

Eclectic cheese

The Identità Golose congress hosted four very personal interpretations of this extraordinary ingredient

Stracchino di Vedeseta was one of the raw milk cheese varieties used by Giuseppe Zen during his lesson (all the photos are from Brambilla / Serrani)

Stracchino di Vedeseta was one of the raw milk cheese varieties used by Giuseppe Zen during his lesson (all the photos are from Brambilla / Serrani)

by Niccolò Vecchia

Read | 14-03-2017 | 17:00 | Primo piano

Identità Golose... in blue

Five great chefs interpreted the sea at the congress: Sabatelli, Lo Coco, Casagrande, Cedroni and Terrinoni

A dish from Angelo Sabatelli, one of the speakers at Identità di Mare. Andrea Cuomo is the author of this piece

A dish from Angelo Sabatelli, one of the speakers at Identità di Mare. Andrea Cuomo is the author of this piece

by Andrea Cuomo

Read | 13-03-2017 | 06:00 | Primo piano

What a lesson from Riccardo Camanini, 2017 chef of the year

With a pressed kidney and a soup, the chef from Brescia reduced the gap between fine dining and popular tradition

Riccardo Camanini, 43, chef at Lido 84 in Gardone Riviera (Brescia). He captured the audience with two very symbolic recipes: Pasta risoni in a soup of pistachios and Kidney al torchio

Riccardo Camanini, 43, chef at Lido 84 in Gardone Riviera (Brescia). He captured the audience with two very symbolic recipes: Pasta risoni in a soup of pistachios and Kidney al torchio

by Andrea Cuomo

Read | 08-03-2017 | 09:00 | Primo piano

Three words for the perfect dining room: humbleness, passion, dream

Bottura’s answer at the debate launched by Cantine Ferrari. Reitano’s optimism: «There’s an increasing demand»

The debate on the dining room service launched by Cantine Ferrari at Identità Milano included the participation of Massimo Bottura

The debate on the dining room service launched by Cantine Ferrari at Identità Milano included the participation of Massimo Bottura

by Sonia Gioia

Read | 09-03-2017 | 06:00 | Primo piano

The strength of East Lombardy

This picture, taken at Identità Milano, fully represents the huge potential of the area. The project’s official launch

A group photo with all the representatives from East Lombardy at Identità Milano: they were so many that, in order to take the photo, Brambilla-Serrani had to bend backwards on a ladder

A group photo with all the representatives from East Lombardy at Identità Milano: they were so many that, in order to take the photo, Brambilla-Serrani had to bend backwards on a ladder

by Alda Fantin

Read | 08-03-2017 | East Lombardy

Niko Romito, travelling from Reale to a hospital canteen

The chef from Abruzzo shared the techniques behind the "Intelligenza nutrizionale" protocol, which gives dignity to patients

For the eleventh time in a row, Niko Romito from Abruzzo (in the photo with pastry chef Dino Como), gave a speech in Milan focusing his lesson on Intelligenza Nutrizionale, a revolutionary protocol that could change the destiny of hospital and catering food in general. Carlo Passera was moderating

For the eleventh time in a row, Niko Romito from Abruzzo (in the photo with pastry chef Dino Como), gave a speech in Milan focusing his lesson on "Intelligenza Nutrizionale", a revolutionary protocol that could change the destiny of hospital and catering food in general. Carlo Passera was moderating

by Gabriele Zanatta

Read | 09-03-2017 | 06:10 | Primo piano

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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Many confirmations for the Swiss Michelin guide

The new Swiss Michelin Guide has been presented: no news at the top, there are still 3 tri-starred restaurants: Schauenstein in Fürstenau, Peter Knogl's Cheval Blanc  ...
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The journey of Carlo Cracco. First stop, Galleria

The chef presents Sea salad world tour and Riso e latte: two recipes to be enjoyed in the restaurant openong in the autumn

Carlo Cracco with Luca Sacchi and Paolo Marchi on the stage of Identità Golose 2017

Carlo Cracco with Luca Sacchi and Paolo Marchi on the stage of Identità Golose 2017

Read | 06-03-2017 | 16:00 | Sonia Gioia | Primo piano

Massimo Bottura: Italian Renaissance in the kitchen

At Identità Milano, the chef presents Italian cuisine «as never conceived until now»

Italian Renaissance, but in the kitchen. This is what Massimo Bottura suggested during his speech at Identità Golose Milano

Italian Renaissance, but in the kitchen. This is what Massimo Bottura suggested during his speech at Identità Golose Milano

Read | 08-03-2017 | Carlo Passera | Primo piano

Scabin, a totally different pasta

A cocktail of sauces and cloned flavours in phials: the chef from Combal.zero continues his personal revolution

Davide Scabin, is always ahead of his times (even with pasta). Here he’s on the stage of Identità di Pasta with Eleonora Cozzella (photo by Brambilla-Serrani)

Davide Scabin, is always ahead of his times (even with pasta). Here he’s on the stage of Identità di Pasta with Eleonora Cozzella (photo by Brambilla-Serrani)

Read | 06-03-2017 | 10:00 | Andrea Cuomo | Primo piano

A homage to Bombana, 12 stars on stage

Enrico Crippa, Ezio Santin and Francesco Cerea applaud the chef from Bergamo who’s making Italy great in Hong Kong

Renata Fugazzi and Umberto Bombana. Identità Milano gave a prize to the 3-starred chef working in Hong Kong

Renata Fugazzi and Umberto Bombana. Identità Milano gave a prize to the 3-starred chef working in Hong Kong

Read | 06-03-2017 | Sonia Gioia | Primo piano

Max Alajmo’s steamed pizza

The chef uses research and genius with pizza: it results in three (patented) “inventions" that will go a long way...

Carlo Passera presents Massimiliano Alajmo on the stage of Identità Milano 2017 (photo by Brambilla-Serrani).

Carlo Passera presents Massimiliano Alajmo on the stage of Identità Milano 2017 (photo by Brambilla-Serrani).

Read | 05-03-2017 | 15:00 | Andrea Cuomo | Primo piano

All of Enrico Crippa’s magic

The chef from Lecco charms the audience in the Auditorium with a collection of scenic recipes, divided into three groups

Enrico Crippa this morning with part of the kitchen staff from Piazza Duomo, 3 Michelin stars. His Journey in Time included three categories: Antipasto misto di primavera; Alla pasta ci giro attorno and a new take on Mattone, a classic Piedmontese dessert (photo by Brambilla/Serrani). Translated into English by Slawka G. Scarso

Enrico Crippa this morning with part of the kitchen staff from Piazza Duomo, 3 Michelin stars. His "Journey in Time" included three categories: Antipasto misto di primaveraAlla pasta ci giro attorno and a new take on Mattone, a classic Piedmontese dessert (photo by Brambilla/Serrani). Translated into English by Slawka G. Scarso

Read | 05-03-2017 | 12:00 | Gabriele Zanatta | Primo piano

Cracco: pasta is a serious business

The chef: I make not exception with cooking. It needs to be al dente. As for the sauce, we can be creative. His idea...

Carlo Cracco (in the photo with Eleonora Cozzella and sous Luca Sacchi) opened Identità di Pasta

Carlo Cracco (in the photo with Eleonora Cozzella and sous Luca Sacchi) opened Identità di Pasta

Read | 05-03-2017 | 14:00 | Carlo Passera | Primo piano

Lombardy dresses up

The guest region’s biodiversity enhanced in the lessons given by five bright interpreters

Giovanni Santini, awarded by Gianni Fava, the Agriculture Councillor at Regione Lombardia, early on the opening day of the congress. With them, Paolo Marchi (photo by Brambilla Serrani). Translated into English by Slawka G. Scarso

Giovanni Santini, awarded by Gianni Fava, the Agriculture Councillor at Regione Lombardia, early on the opening day of the congress. With them, Paolo Marchi (photo by Brambilla Serrani). Translated into English by Slawka G. Scarso

Read | 05-03-2017 | 06:00 | Andrea Cuomo | Primo piano

The gelato revolution

At Identità Milano the best gelato makers meet the chefs and trace a one-way journey to quality

Identità di Gelato, third edition at Identità Milano, is a one-way road to quality (in the photo, Moreno Cedroni presents a mix of black cabbage gelato and salted codfish gelato)

Identità di Gelato, third edition at Identità Milano, is a one-way road to quality (in the photo, Moreno Cedroni presents a mix of black cabbage gelato and salted codfish gelato)

Read | 05-03-2017 | 06:00 | Mariella Caruso | Primo piano

A tribute to Massari... in a tiramisù!

Praise for the master pastry chef at Identità, Fusto and Galla honour him with a classic dessert, but 2.0

Identità Milano 2017’s tribute to Iginio Massari, master of pastry making

Identità Milano 2017’s tribute to Iginio Massari, master of pastry making

Read | 04-03-2017 | 20:00 | Sonia Gioia | Primo piano
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