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Guida 2014 - Acquista ora
Igles Corelli Missy Robbins Nadia, Antonio e Giovanni Santini Ryan Clift Inaki Aizpitarte Viviana Varese Roberto e Fiorella Ghisolfi
Antonello Colonna Identità  Golose - i protagonisti della cucina Silvio Spinelli
Pietro Zito Beniamino  Nespor ed Eugenio Roncoroni
Virgilio Martinez Daniel Facen
Alessandro Pipero Eugenio Boer Gualtiero Marchesi Marianna Vitale Paolo Lopriore Jonathan Benno Franco Pepe

Henderson, a lifetime achievement

British chef Fergus Henderson just won the Lifetime Achievement Award, ahead of The World’s 50 Best Restaurants Awards 2014, taking place on the 28th of April at the London's Guildhalil. A meat maestro and founding partner of St. John, with several restaurants in London, Henderson has been awarded mainly because of the promotion of nose-to-tail cooking – the use of every part of the animal, which is now practised in many kitchens


Ninth Festival Loiseau at Belle Mare Plage

Ninth edition from 30th March, at Belle Mare Plage, a resort of Constance group on the island of Mauritius, of the Festival Culinaire Bernard Loiseau, ending Sunday 6th April. Six European young starred chefs and six young chefs of Constance group will cook divided into pairs, one cook from abroad one from here. In the jury, with madame Dominique Loiseau and chef Patrick Bertron, also Identità Golose with Paolo Marchi


Helena Rizzo best female chef 2014

Helena Rizzo, chef of Maní restaurant in Sao Paolo, Brazil, is the Veuve Clicquot World’s Best Female Chef 2014, according to the jury of World's 50Best Restaurant. Rizzo succeeds in the award to glorious colleagues such as Nadia Santini, Bask Elena Arzak and French Anne-Sophie Pic. The paulista chef will be awarded in London on next 28th April, the day when the 50 best restaurant's list will be officially announced


Berezutskiy best Russian young chef

It's Sergej Berezutskiy from Moscow the best young chef of the year 2014 in his country. The title, awarded today at restaurant White Rabbit in Moscow by an almost entirely Italian jury, will allow the cook to take part to the S.Pellegrino Cooking Cup 2014, scheduled in Venice for next June. Sergej is the twin brother of Ivan, already a name in the panorama of young and creative Russian cuisine


Nahm at the top of Asia

Bangkok's Nahm has been voted the best restaurant according to the S.Pellegrino Asia's World's 50 Best. The restaurant by chefs Thompson and Polsuk (recently seen at Identità Milano) ensues Tokyo's Narisawa, who ranked second this year. At the 3rd place, an Indian restaurant, Gaggan, based in Bangkok. Hong Kong's Amber ranked 4th and Tokyo's Ryugin 5th. With 17 restaurants out of the 50 China is the most represented country in the list


Bonci and Cuttaia ready for Omnivore

Paris, France, March 16-18th: the next edition of Omnivore, the "100% jeune cuisine" cooking congress, is ready to start at the Maison de la Mutualité, rue Saint Victor. In between the French chefs, both promising and already successful - from Piège to Toutain; from Pierre Gagnaire to Guillame Monjuré -  the schedule will include two Italians: Pino Cuttaia from Sicily and bread-and-pizza chef Gabriele Bonci from Rome


Italy-Thailand, a dinner at Trussardi

An important dinner will take place on Sunday February the 9th at Trussardi Alla Scala in Milan: resident chef Luigi Taglienti will host colleagues Dylan Jones and Bo Songvisava of Bo.lan restaurant in Bangkok, for a special meal organized together with Identità Golose. The tasting menu will include 6 dishes at the cost of 150 euro per person. For informations and bookings, alessandrolonghin-ext@trussardi.com, +39.366,6467249 


Ice-cream: France wins, Italy second

France has just won the sixth edition of Coppa del Mondo di Gelateria, Ice-cream world cup, at Sigep in Rimini. The team's subject, led by Elie Cazaussus and composed by Christophe Bouret, Benoit Lagache, Jean Christophe Vitte and Yazid Ichemrahen was about “Leonardo Da Vinci's universe”. Italy ranked second with Stefano Biasini, Massimo Carnio, Marco Martinelli e Luca Mazzotta. Poland ranked third


Luigi Nastri heads to Paris

Starting today, Luigi Nastri, always a chef of Settembrini in Rome, is the cook chief of Gazzetta restaurant in Paris. The former chef (and founder) Petter Nillson decided it was time to go back to Stockholm where his family lives. As Scatti di Gusto states, the Roman colony in Paris is now stronger than ever: after Giovanni Passerini at Rino, now it's time for Luigi Nastri


Eater's best restaurants 2013

Pakta in Barcelona, Amass and Bror in Copenaghen, Carbone and Mission Cantina in New York, Chengdu Taste in Los Angeles, Edwins in Cleveland, Saltimporten Canteen in Malmö. Sweden, Vin Papillon in Montreal (Canada). These are just a few of many restaurants quoted into the traditional Eater's survey. The renowned food online magazine asked the opinion to several important food journalists and experts


Gvci, Salicrù chef of the year

Ivan Icra Salicrù of restaurant Ronda in Dubai was nominated chef of the year by Gvci, Gruppo virtuale di cuochi italiani, an award estabilished to celebrate non Italian chefs cooking Italian cuisine abroad. Salicrù will receive a silver plate and will be invited to take part, next January the 17th, to the International Day of Italian Cuisines. The Italian dish they celebrate this year is Spaghetti with tomato and basil


AltoGusto at Tivoli in Cortina

Dolomiti mountains are hosting AltoGusto, a gastronomic tour dedicated to cucina d'autore in the best restaurants of the area, with menu inspired by the theme "Cinema in the kitchen". On Friday December 13th, you can have dinner at Tivoli in Cortina d'Ampezzo (Belluno) with chef Graziano Prest and Cantine Ferrari, together with an homage to actor Alberto SordiAltoGusto will proceed then with 6 more dinners


Happy birthday, Identità English

December 2nd 2012 – December 2nd 2013 – the English version of Identità Golose’s website turns one. During the past 365 days, Slawka G. Scarso’s team has translated as many as 410 articles in 28 sections, a great number of pieces to be added to the over 300 portraits of chefs and to the hundreds of recipes that have enriched the website from the start. This important project aims to increase the audience of enthusiasts far beyond the Italian borders


Casa Vicina's 10th anniversary

Tomorrow night, great dinner at Eataly Lingotto in Turin. They will celebrate the 10th year anniversary of restaurant Casa Vicina - Guido per Eataly, one Michelin star. Together with Claudio and Anna Vicina there will also be chef Peter Brunel. Dinner is 75 euro per person, wines included, 8 courses from Potato cooked in argyle together with rice stems and trout eggs to an Inusual panettone. For bookings +39.011.19506840


Bottura and the Operazione Parigi

It's called Operazione Parigi and it's a project that is "going to take Italian food culture to the gastronomic capital of the world", with lectures on excellence held at the Italian institute of culture taken by Massimo Bottura, the first promoter, together with 16 important colleagues: Uliassi, Cedroni, Esposito, Perbellini, Cuttaia, Sultano, Oldani, Romito, Alajmo, Cannavacciuolo, Cracco, Scabin, Beck, Crippa, Berton, Cerea and Niederklofer



Identità Golose 10 years (Video Brambilla - Serrani - Cicogna, duration 5'31")

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A craveable square, 7 days a week

Firenze has once again its Mercato Centrale. Renovations were completed in record time, less than 5 months


Ieri a Firenze, vernice notturna per il Mercato Centrale a San Lorenzo e il suo nuovo primo piano, tutto botteghe, bontà e passione a 360° perché non manca, visto dove si trova, uno spazio dedicato alla Fiorentina e ai campioni del calcio viola. Questa foto è stata però scattata prima, il giorno 16 aprile quando la piazza è stata aperta, in via speciale, alla stampa perché potesse farsi un'idea dal vivo di un progetto bello e goloso, che da oggi è aperto al pubblico sette giorni su sette, dalle 10 del mattino a mezzanotte. I lavori, iniziati il 5 dicembre scorso, sono durati meno di cinque mesi, un record per l'Italia, e sono stati curati dallo studio Archea sotto la guida dell’architetto Marco Casamonti

A quest for passion

Anneke Van Sande tells us her dining room story. And her love found in a kitchen in Verbier


Anneke and the kitchen team at Chalet d'Adrien: this was a life-changing experience for her, it made her learn many important and different things, from filleting a fish to taking care of every detail. Today she uses these skills at restaurant Chez Dany, also in Verbier

Magic between Mauritius and Sweden

The surprise oyster served by Holmström, chef at Gastrologik in Stockholm, at the Festival Loiseau


A portrait, downloaded from the website of the Gastrologik Restaurant in Stockholm, of the two chefs and owners of the restaurants which stands apart from the offer in the Swedish capital because there is no menu from which to choose from: left, glasses and dark hair, Anton Bjuhr, and right, blond Jacob Holmström. The latter is the author of an oyster that was highly appreciated during one of the gala dinners held within the Festival Bernard Loiseau in Mauritius

The man who cuddled octopus

At "Sangue na Guelra" in Lisbon, Alessandro Negrini floors everyone with only one move

The ritual photograph of the sous chefs who participated in the Portuguese festival celebrating fish: Leonardo Pereira of Noma, Nacho Baucells and Hernan Luchetti of Celler de Can Roca, Sven Wassmer of Focus and Alessandro Negrini (he, instead, is executive chef) of Il Luogo di Aimo e Nadia

Recession is good for ideas. It challenges professions and opens new perspectives that were unthinkable before. As in the case of Sangue na Guelra (blood in the gills, literally) a small yet ambitious festival born from an idea a couple from Lisbon had, she a communicator, he a photographer. Anna Mùsico and Paulo Barata faced the dark times in Portuguese economy with the idea of re-launching an exceptional local product: fish. And they called some among the most brilliant young sous chefs in Europe to discuss ideas, gestures, recipes. This resulted in a practical/theoretical workshop with the desire to understand how to bring this great product to the attention of inattentive consumers.

A glass of Latium

Historic grape varieties give life to great wines. Which deserve to be given value to

Cesanese del Piglio is a historic grape variety from Latium, cultivated on the slopes of Monte Scalambra. But there’s also Bellone, Greco Moro, Maturano Bianco, Campolese... These indigenous grape varieties, in the last few years have been rediscovered by various wineries in the region, with high quality results. And with a good success, especially abroad

Nemo propheta in patria – nobody is a prophet in his own country. This Latin saying is perfect to describe the wines produced in Latium. In this case, the homeland (patria) is the eternal city, Rome. The wines that need to find space in the restaurants of the capitals are indeed those produced using indigenous grape varieties. And this was one of the themes to be analysed at Vinitaly, which ended a few days ago.

Beck, twenty years at La Pergola

The German chef arrived in Rome in August '94. The world’s most powerful people were already his clients

German chef Heinz Beck, born in 1963 in Fiedrichshafen, on the banks of lake Constance, tied his name to that of La Pergola, the golden restaurant on top of the Rome Cavalieri hotel, on the hill of Monte Mario. He arrived on August 1st, coming from Berlin, and on May 1st he will present the special menu celebrating the first twenty years at the helm of a place of pure pleasure. His first service was on November 4th 1994, earlier than what planned that summer

Giornata speciale quella di giovedì 17 aprile per Heinz Beck, ruotata attorno a due numeri, uno evidente e l’altro da individuare sottotraccia: il 20 e il 3. Due volte vent’anni perché lo chef, prima ha presentato il menù che dal 1° maggio celebrerà i primi quattro lustri di strepitosa vita della Pergola, e poi ha annunciato il Contest Vent’anni. Il bavarese ha invitato infatti chi spegnerà venti candeline nel corso del 2014 a inviargli, via facebook, una ricetta originale, tutta sua. Una giura le esaminerà scegliendone cinque e i rispettivi autori dovranno prepararle. Alla fine avremo un vincitore e quel vincitore si confronterà con chi lavora quotidianamente nella cucina di Beck...

Modena according to Bottura / 2

Back to the capital of the noble House of Este. With trattorias, dairy factories and... Balsamic vinegar

Osteria Francescana’s chef (+39.059.210118) – in a photo taken by Brambilla Serrani during his lesson at Identità Golose 2014 - says he’s a man in whose blood runs balsamic vinegar. Who could be better than him to tell us about this product?

If, on the contrary, one is to have a real meal, as a first recommendation I’ll “play at home” and choose Franceschetta58: I really enjoy eating there, in the calm moments I manage to cut out for myself. It’s a small, informal, welcoming place where you can drink a good wine and enjoy a simple dish made with excellent raw materials, food that makes you feel at ease, makes you feel the comfort of your own home. Hospitality and nonchalance are the winning factors; wine comes from natural productions, with lots of attention to organic wines, but without forsaking Italian and foreign bubbles.

Lopriore goes back home

The great chef from Como starts a new adventure, called Kitchen. Lake fish and creativity

Bresaola, wild herbs and alosa agone paté, one of the new dishes in Kitchen’s menu, part of the Grand Hotel di Como, tel. +39.031.5160460, Paolo Lopriore’s new home. The 40 year-old chef from Appiano Gentile is back after 10 years at Il Canto della Certosa di Maggiano, Siena

La notizia circolava da tempo, condita anche da diverse fantasie, ma adesso ci siamo davvero. Paolo Lopriore ha inaugurato la sua nuova casa, il ristorante Kitchen, attiguo al Grand Hotel di Como. È un confortevole resort di 4 stelle di proprietà di Meta, società che fa capo alla famiglia De Santis, noti imprenditori del settore alberghiero lariano. Uno spazio moderno e raffinato, che ben si addice alla sobria eleganza del lago. Una sala volutamente informale, con tavoli privi di fronzoli, candele e ornamenti, per una trentina di coperti al massimo.

Modena according to Bottura / 1

A story in two episodes in which the chef unveils his favourite spots in his hometown

Today we republish the first part of Massimo Bottura’s article on his favourite places in Modena, written for the 2014 edition of Guida ai ristoranti di Identità Golose, published by Mondadori. Trattorias, dairy factories, pastry-shops, cafés but also heart and soul: Osteria Francescana’s chef (+39.059.210118) tells us about the capital of the noble House of Este (photo credits Brambilla Serrani)

Modena is not my hometown, it’s not the town in which I was born and raised. It is the town in which I strongly wanted to live and in which I wanted to base my work. Modena is my fantasy, my past and my future, one of the most important sources of inspiration for my dishes, because it is also a sound supply for the raw materials I use. Indeed, I believe that never as in times of economic crisis as these it is essential, for a territory, to work as a network, supporting each other, trying to buy local products while exporting the love for your land. I don’t believe there’s another way to shorten the supply chain and meet local producers, breeders, dairy farmers and more. I believe that all businesses located in a territory should count on each other, for support and reciprocal inspiration. This, in Modena, happens almost all of the time.

Unico, once again

From Selva di Valgardena to Milan: Felice Lo Basso climbs the World Join Center skyscraper

Venison carpaccio, mixed mountain mushrooms and speck mousse, one of the dishes by Apulian chef Felice Lo Basso, who recently became chef at Unico in Milan, taking the position that once belonged to Fabio Baldassarre (now at Carlyle). After a long experience in Valgardena, at Alpenroyal, Lo Basso and sous chef Nicola Popolizio land on the top floor of the Milanese skyscraper, tel. +39.02.39261025

Felice Lo Basso is used to heights and risks no dizziness. The chef from Molfetta, in Apulia, as of this coming May 15th will start the new management at Unico, the restaurant on top of the World Join Center skyscraper in Milan. The challenge remains a huge one. After eleven years in the kitchen of Alpenroyal in Selva di Valgardena, where in 2011 he conquered the first Michelin star, moving to the 20th floor of the Milanese skyscraper is more than a matter of changing sceneries. Of course, the heavens of gourmet are closer to the 3000 metres above the sea level of the Dolomites, than to the twentieth floor in Viale Achille Papa: Lo Basso knows this. And he also knows that the sky over Milan has already got twelve starred chefs, all talented, noble and with a certain media appeal, which is always a plus. The chef from Apulia, however, is not the kind to be daunted by this.

Refettorio Ambrosiano

In Milan, Bottura summons the greatest chefs in the world. They will cook for the poor during the Expo

Right to left, Davide Rampello and Massimo Bottura, this morning in cardinal Angelo Scola’s (fourth from the right) Archdiocese in Milan presenting the Refettorio Ambrosiano project, a permanent kitchen which in May 2015 will feed students and poor people in the theatre beside the San Martino parish church, in Greco, a neighbourhood in the suburbs of Milan. Every day, a different chef will cook: from Ferran Adrià to Renè Redzepi, from Alain Ducasse to Gualtiero Marchesi

Refettorio Ambrosiano is built in the old theatre connected with the parish church of San Martino, in Greco, in the suburbs of Milan. It’s a room from the Thirties, later abandoned, which will be completely renovated and redesigned by great artists, designers, artisans and architects. A space in which – during each of the 30 days in May 2015 – the greatest Italian and international chefs will cook the food left over in the pavilions of the Expo, for students at lunchtime and for the poor in the evening.

Eneko’s elusive charm

The different souls of Atxa’s Azurmendi.
Mixing provocation and reassurance

Eneko Atxa stood out thanks to the success he conquered in very little time. In five years’ time, his Azurmendi, in the small village of Larrabetzu, in Biscay, tel. +34.944.558.866, obtained Michelin’s highest acknowledgment and became a point of reference in the Basque restaurant scene. Also thanks to his attention to eco-friendly beauty

«Exceptional Bloody “Mar”…». «Crazy cocoa notes…». «A harmonic explosion…». I go through my notes, taken during a lunch at Azurmendi, a few weeks ago, cuddled in an eco-friendly, imposing and beautiful restaurant built with crystals, iron, wood and stone. Perhaps also because of a few initial glasses of “42” - txakoli maison aged for six months in French oak barrels, a small production of 2,000 bottles - Eneko Atxa’s profile was still a little out of focus.

Da Vinci: the genius of Eataly Firenze

Enrico Panero: as of January, there’s a great promise at the helm of the gourmet restaurant

After the success of Marin, Porto Antico’s restaurant inside Eataly Genova, Enrico Panero, 27, was called to direct the kitchen of the new restaurant inside Eataly Firenze (+39.055.0153603). A task the young chef is interpreting with a research inspired by the lightness and harmony

At the end of January, and with little media clamour, Da Vinci, Eataly’s gourmet restaurant opened to the public in Florence. At the helm of the kitchen, on the top floor of the noble palace a few steps from Florence’s cathedral, there’s talented chef Enrico Panero, born in1987. The rooms are snug, with wide tables finely separated from one another. The setting is minimal yet the precious frescos on the ceiling remind us we’re in the town’s historic centre. The table setting is essential, lightened up by the 19th century style under-plates recalling the decor/ceiling. The menu, which includes four alternatives per course – interesting and moderately creative – celebrates what nature bestows. The dishes are certainly very contemporary, if by this we intend a minimal use of fat and the unbroken principle that a good dish can be noticed even after you leave the table. There are two tasting menus, fish or meat based, so one can taste the whole repertoire. The wine list fully interprets Eataly’s vino libero (free wine) spirit, with eco-friendly products, using no fertilizers, weed killers and sulphites.

Three months at Redzepi’s

Il giovane chef Matteo Aloe ci racconta i novanta giorni con René Redzepi in cui ha scoperto l'amore per le materie prime

Matteo Aloe, born in 1986, is chef and manager, together with his brother   Salvatore, of Berberè and AlceNero-Berberè in Bologna and the surroundings. The recent internship at Noma in Copenhagen allowed him to acquire an extraordinary experience and to dedicate himself to the discovery of new flavours and new approaches to food     culture

Gennaio, febbraio, marzo. Dal cuore dell'inverno all'inizio della primavera. La mia esperienza al Noma di René Redzepi si è consumata negli stessi giorni in cui la vita dal letargo invernale è rinata nelle campagne danesi. A gennaio sono rimasto spiazzato da una cucina in cui anche il sacco dell’immondizia ha un odore invitante. Tante, tantissime fermentazioni che, come nel caso del fermented black garlic, ti portano con la mente in un viaggio lontano mille anni a immaginare i sapori dei vichinghi. Gli stessi che calpestavano il muschio nelle foreste svedesi, e che oggi il Noma serve fritto assieme a una polvere di porcini e creme fraiche. Più passavano le ore in cucina, più toccavo gli ingredienti e più capivo che quella del Noma non è solo una cucina del territorio, ma è una cucina della terra. Soprattutto in inverno i piatti sono composti dalla vita sotterranea e sommersa: barbabietole, radici di sedano, patate, formiche, alghe, porri.

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Click here to see the complete list of chefs and protagonists
Gastón Acurio
Massimiliano e Raffaele Alajmo
Josean Alija
Corrado Assenza
Enrico Bartolini
Lidia e Joe Bastianich
Heinz Beck
Beniamino Bilali
Angelo Biscotti
Massimo Bottura
Cristina Bowerman
Thierry Bridron
Antonino Cannavacciuolo
Moreno Cedroni
Daniela Cicioni
Luca Pardini, Edoardo Grassi e Marco Civitelli
Christian e Manuel Costardi
Carlo Cracco
Enrico Crippa
Pino Cuttaia
Enrique Dacosta
Gian Pietro e Giorgio Damini
Kobe Desraumaults
Loretta Fanella
Gianluca Fusto
Roberto e Fiorella Ghisolfi
Giuseppe Iannotti
Chumpol Jangprai
Bo Songvisava e Dylan Jones
Jeff Katz
Antonia  Klugmann
Marco Mancini
Christian Milone
Luciano Monosilio
Alessandro Negrini e Fabio Pisani
Beniamino  Nespor ed Eugenio Roncoroni
Norbert Niederkofler
Davide Oldani
Rodrigo Oliveira
Simone Padoan
Giuseppe Palmieri
Pierpaolo Pavan
Franco Pepe
Roberta Pezzella
Paolo Piantoni
Fulvio Pierangelini
Jean-François Piège
Alessandro Pipero
Prin Polsuk
Federica Racinelli
Marco Reitano
Niko Romito
Alessandro  Roscioli
Simone Salvini
Ciro Salvo
Nadia, Antonio e Giovanni Santini
Davide Scabin
Emanuele Scarello
Bruno Scavo
Julia Scavo
Massimo Spigaroli
Silvio Spinelli
Mauro Uliassi
Daniele Usai
Henrik Yde
Click here to see the complete list of chefs and protagonists
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Primo piano
Identità Golose Eataly Smeraldo, the time has come
In a few days the highly awaited store selling tasty food opens in Milan. Here’s our preview

read on | by Identità Golose
Affari di Gola di Paolo Marchi
Paris is worth a mortar
On Saturday, in France, the world pesto championships 2016 will begin. All thanks to Alessandra Pierini

read on | by Paolo Marchi
Cibi Divini
Esprì, natural cuisine is served
In Colonnella in the province of Teramo, chef Tommolini’s modernity: from vegan starters to organic meat

read on | by Paolo Marchi
Identità Golose That branch of lake Garda
Inside Lefay Resort’s Grande Limonaia: lightness and simplicity among the waves of Gargnano

read on | by Davide Bertellini
Dal Mondo
Identità Golose Paris in five moves
Living la Ville Lumière through an unusual itinerary. A joy from breakfast till supper

read on | by Lisa Marchesi
Zanattamente buono
Baronetto’s rebirth
A preview of Del Cambio, in Torino, the new ambitious adventure undertaken by the great chef previously by Cracco’s side

read on | by Gabriele Zanatta
Ricette illustrate
Introducing Antonia Klugmann
Alchemies and ingredients of the chef from Trieste, working well in the enchanted lagoon of Venice

read on | by Gianluca Biscalchin
Carlo Mangio
Bastard talent
In Santander in Cantabria, discovering one of the most sparkling promises in Spanish cuisine

read on | by Carlo Passera
De Cesars Palace
Ten times Gioia
The chef of La Posta Vecchia celebrates his tenth anniversary at The Cesar. With a dinner to remember

read on | by Federico De Cesare Viola
Spotti e mangiati
Renovations at Piazza Duomo
Enrico Crippa’s restaurant becomes even more cosy and functional. Meanwhile, in the kitchen...

read on | by Gualtiero Spotti
A tutta birra
Identità Golose Simply La Rossa
The sweet recipe by Luigi Salomone, the winner of the third edition of Premio Birra Moretti Grand Cru

read on | by Luigi Salomone
Identità Golose You never forget your first ćevapčić
Sarajevo: the best places where you can enjoy these delicious beef and lamb sausages

read on | by Serena Guidobaldi
China Grill
Identità Golose Jean-Georges’s Italy is in Shanghai
The curious case of the Italian restaurant created by the famous Alsatian chef, with a young Korean chef at the helm

read on | by
For ever grandmother
In a photo taken of a lady in the Marche, relive some emotions we believed lost

read on | by
Identità Golose Duytsche’s magic
The great French pastry chef from Valrhona surprises Milan with four mini-masterpieces

read on | by Annalisa Cavaleri
Frantoio Squadrilli
Extra Virginity
In the investigative book by Tom Mueller, a report on the frauds and scandals inside the universe of olive oil

read on | by Luciana Squadrilli
Giovanna a Capo-tavola
Christmas potjie
A festive competition focused on the great South African stew

read on | by Giovanna Sartor
In cantina
Bye bye Vinitaly
Yesterday the 48th edition of Verona’s festival ended. With many lights and a few shadows

read on | by Raffaele Foglia
In libreria
Alex Atala’s vocabulary
In the new book published by Phaidon, 65 recipes sum up the universe of the great chef from São Paulo

read on | by Cinzia Benzi
In sala
Identità Golose In the dining room for love
Ludovica Rubbini, from Bologna to Cortina, to nourish the talent of husband Riccardo

read on | by Ludovica Rubbini
Le nostre cene
Cracco tells his story in Rome
The chef opened at Eataly the programme dedicated to the Great contemporary cuisine

read on | by Paolo Marchi
Mare Aperto
Are they all scallops?
The noble mollusc attracts frauds. Always read the labels carefully

read on | by Antonio Vasile
Rome-Bombay mix
The combination of two types of flour creates a rich and intensely flavoured vegan dish

read on | by Simone Salvini
Nordic Food Lab
Identità Golose Bitter symphony
Techniques and applications that help understand an increasingly popular flavour. Not only up North

read on | by Ben Reade
Penna al cuoco
Identità Golose Sons of mother yeast
Renato Bosco and the idea of a trademark that can shed some light on a trendy topic

read on | by Renato Bosco
Pensa Tè
A trip to China with Baldassarre
The chef of Unico, originally from Abruzzo, tells us about his passion for Asia’s most elegant teas

read on | by Francesca Natali
Piatti downunder
The Earth whisperer
The story of Jim O’Gorman, one of the most highly regarded (and listened to) organic producers in New Zealand

read on | by Cinzia Piatti
Südtirol amore mio
Identità Golose Felice on the mountains
This is how Lo Basso, a chef from Apulia, charmed everyone at the Alpenroyal up North

read on | by Angelo Carrillo
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