Identità Golose Milano - Romagnosi 3

In Viaggio, one year of travels with Claudio Melis

First anniversary for the restaurant in Bolzano. The menu is an incredible journey on a rollercoaster of aromas

Claudio Melis and his culinary journey around the world (and back), in the photo by Tanio Liotta

Claudio Melis and his culinary journey around the world (and back), in the photo by Tanio Liotta

by Carlo Passera

Read | 17-08-2018 | 07:00 | Carlo Mangio

We visited the cheapest starred restaurant in the world, Hawker Chan

In Singapore the "miracle" of chef Chan. In his sultry kiosk, he serves his famous Soya Sauce Chicken for under 2 euros

Hawker Chan Soya Sauce Chicken Rice & Noodlein Singapore, one Michelin star. You’ll hardly spend over 10 euros

Hawker Chan Soya Sauce Chicken Rice & Noodlein Singapore, one Michelin star. You’ll hardly spend over 10 euros

by Carlo Passera

Read | 13-08-2018 | 07:00 | Carlo Mangio

David Gelb, the director of Chef's Table: chefs have superpowers

His love for Italy, the tribute to Jonathan Gold, a sneak preview... Interview with the man behind Netflix’s popular series

David Gelb, born in 1985, author, director and executive producer of Chef's Table, the acclaimed series available on Netflix (photo by Mathieu Young for Netflix)

David Gelb, born in 1985, author, director and executive producer of "Chef's Table", the acclaimed series available on Netflix (photo by Mathieu Young for Netflix)

by Gabriele Zanatta

Read | 09-08-2018 | 07:00 | Zanattamente buono

Building New Memories

Presenting the theme of Identità Golose 2019, reinforcing the Human Factor. Starting on Saturday 23rd, the first spring edition

Massimo Bottura in a photo by Brambilla-Serrani on the stage of Identità Golose 2018. He has had a unique role in updating our traditions 

Massimo Bottura in a photo by Brambilla-Serrani on the stage of Identità Golose 2018. He has had a unique role in updating our traditions 

by Paolo Marchi

Read | 03-08-2018 | 14:00 | IG2019: costruire nuove memorie

Xixa, Mexico is a hit in New York

Latin cuisine reaps success in the Big Apple. Now also thanks to a small, great restaurant in Williamsburg

Xixa, Mexican cuisine in Brooklyn, from Jason Marcus (chef) and Heather Heuser (in the dining room). Photo from xixany.com

Xixa, Mexican cuisine in Brooklyn, from Jason Marcus (chef) and Heather Heuser (in the dining room). Photo from xixany.com

by Stefano Vegliani

Read | 06-08-2018 | 10:00 | Dal Mondo

Bittor Oroz: we can transform society through gastronomy

Interview with the Basque Vice Minister for Agriculture, Fishery and Food Policies: the global challenge of a local government

The Basque Vice Minister was welcomed in Modena by Massimo Bottura, for the eighth annual meeting of the International Council of the Basque Culinary Center and for the third edition of the Basque Culinary World Prize

The Basque Vice Minister was welcomed in Modena by Massimo Bottura, for the eighth annual meeting of the International Council of the Basque Culinary Center and for the third edition of the Basque Culinary World Prize

by Niccolò Vecchia

Read | 03-08-2018 | 10:00 | Dall'Italia

Ruth Reichl: We are the change

The revolution of food, discriminations, opportunities not to be wasted. An interview with the great American writer

Ruth Reichl, 70, from New York, has been a food writer for Los Angeles Times (1984-1993) and New York Times (1993-1999). Photo from facebook

Ruth Reichl, 70, from New York, has been a food writer for Los Angeles Times (1984-1993) and New York Times (1993-1999). Photo from facebook

by Gabriele Zanatta

Read | 02-08-2018 | 07:00 | Zanattamente buono

The extraordinary Andreina, past, present and future

Recanati-Ragaini reached the perfect balance. Now the chef’s research focuses on new types of bottarga made from meat

by Carlo Passera

Read | 27-07-2018 | 15:00 | Carlo Mangio

Jock Zonfrillo wins the third edition of the Basque Culinary World Prize

The chef won thanks to his work recuperating the culinary traditions of Indigenous Australians

A frame from the video with which Australian Jock Zonfrillo thanked the Basque Culinary Center and the Council of the Basque Culinary World Prize for choosing him as winner of the third edition 

A frame from the video with which Australian Jock Zonfrillo thanked the Basque Culinary Center and the Council of the Basque Culinary World Prize for choosing him as winner of the third edition 

by Niccolò Vecchia

Read | 25-07-2018 | 15:00 | Dall'Italia

The future of society starts in Modena

Yesterday and today, Bottura is hosting the Basque Culinary Prize. The award is 100K euros to change the world through gastronomy

by Paolo Marchi

Read | 24-07-2018 | 10:00 | Primo piano
Formazione
I CORSI
Al via in autunno i corsi di Project Manager per Eventi e Food and Beverage Communication organizzati da Identità Golose in collaborazione con ConviviumLab - Arte del Convivio.

Condividi l’esperienza con esperti professionisti dell’industria degli eventi che hanno conoscenza diretta delle dinamiche del settore, dei Trend in atto e delle opportunità̀ offerte dal mercato.

Project Manager per Eventi

Food and Beverage Communication

Pagine Gastronomiche
Mancano

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giorni
0
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minuti
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al lancio del portale PAGINE GASTRONOMICHE
Una guida online ideale per le esigenze di start up, professionisti in cerca di un orientamento per una nuova attività o per conoscere i migliori fornitori del settore.
Un servizio di consulenza innovativo.
Risposte uniche, complete e tempestive.

Joselito, the legend continues

In Paris, Yannick Alléno gave his take on the prosciutto par excellence, a masterpiece about to celebrate its 150th anniversary

Read | 23-07-2018 | 11:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

Identità Milano opens with La Grande Milano and La Grande Italia

On September 18th and 19th, the International Hub of Gastronomy opens. The names of the first guests

Identità Golose, after 15 years of activity, opens the first International Hub of gastronomy in Milan: a preview of the first two opening nights 

Identità Golose, after 15 years of activity, opens the first International Hub of gastronomy in Milan: a preview of the first two opening nights 

Read | 19-07-2018 | 11:00 | Niccolò Vecchia | Primo piano

A tribute to Diego Masciaga, a Master of hospitality

Piedmontese, almost legendary, he left his role as general manager at The Waterside Inn, in England, after 30 years

Diego Masciaga, born in Oleggio, Piedmont, is one of the greatest representatives of international hospitality. In June after 30 years he left his role as general manager at The Waterside Inn in Bray, in the UK

Diego Masciaga, born in Oleggio, Piedmont, is one of the greatest representatives of international hospitality. In June after 30 years he left his role as general manager at The Waterside Inn in Bray, in the UK

Read | 16-07-2018 | 10:00 | Alan Jones | In sala

Geranium, a stunning hake

In Copenhagen, testing the elegant skills of an ace like Rasmus Kofoed, finely represented by a formidable dish

MarbledNasello with caviar and buttermilk, a dish from Geranium in Copenhagen, Denmark, 3 Michelin stars and 19th in the 2018 World's 50Best (photo from Claes Bech Poulsen)

MarbledNasello with caviar and buttermilk, a dish from Geranium in Copenhagen, Denmark, 3 Michelin stars and 19th in the 2018 World's 50Best (photo from Claes Bech Poulsen)

Read | 13-07-2018 | 10:00 | Gualtiero Spotti | Spotti e mangiati

A delicious journey from London to Italy

Negrini, Feolde, Bowerman, Caputo and Assenza in the frontline for Identità’s event on the rooftop of Selfridges

A souvenir photo after the lunch that livened up Alto, the restaurant on the top floor of Selfridges in London, on June 27th. In the middle, to the left of Annie Feolde, Carlo Distefano, owner of Alto. Originally from Ragusa, in Sicily, he now directs San Carlo, a group with dozens of restaurants across England and 1200 employees. Photo credits Paul Read

A souvenir photo after the lunch that livened up Alto, the restaurant on the top floor of Selfridges in London, on June 27th. In the middle, to the left of Annie FeoldeCarlo Distefano, owner of Alto. Originally from Ragusa, in Sicily, he now directs San Carlo, a group with dozens of restaurants across England and 1200 employees. Photo credits Paul Read

Read | 09-07-2018 | 11:00 | Paolo Marchi | Dal Mondo

Josean Alija will take care of it

During the celebrations for the 50Best in Bilbao, the patron-chef from Nerua stood out. As a cook, as well as the perfect host

Josean Alija, chef at Nerua, inside the Guggenheim Museum in Bilbao, in the Basque Country, relaxing on the terrace of his restaurant after the hectic days of the World's 50Best (photo from Instagram/JoseanAlija)

Josean Alija, chef at Nerua, inside the Guggenheim Museum in Bilbao, in the Basque Country, relaxing on the terrace of his restaurant after the hectic days of the World's 50Best (photo from Instagram/JoseanAlija)

Read | 06-07-2018 | 11:00 | Gabriele Zanatta | Zanattamente buono

Criollo, a surprise in Oaxaca

The Mexican scene is at its best. The latest example: the restaurant of the sound Luis Arellano, a hymn to his land

Rib-eye with insect chintexle, one of the most interesting dishes at restaurant Criollo in Oaxaca, Mexico (photos in this piece from In Sinister)

Rib-eye with insect chintexle, one of the most interesting dishes at restaurant Criollo in Oaxaca, Mexico (photos in this piece from In Sinister)

Read | 04-07-2018 | 10:00 | Beniamin Chalupinski | Dal Mondo

Esenzi, Malta asserts its authority

A preview of Mark Weingard’s and Tim Butler’s new project. A restaurant that could transform the island republic

The brigade that cooked a couple of weeks ago at Verdala Palace in Malta. This was a preview of Mark Weingard’s restaurant Esenzi, inside Iniala. The resort is to open in January 2019. Tim Butler (third from the left) is the American chef from restaurant Eat Me in Bangkok, 33rd in the 50Best Asia, and at Iniala hotel in Phuket, also in Thailand

The brigade that cooked a couple of weeks ago at Verdala Palace in Malta. This was a preview of Mark Weingard’s restaurant Esenzi, inside Iniala. The resort is to open in January 2019. Tim Butler (third from the left) is the American chef from restaurant Eat Me in Bangkok, 33rd in the 50Best Asia, and at Iniala hotel in Phuket, also in Thailand

Read | 02-07-2018 | 17:00 | Gabriele Zanatta | Zanattamente buono

25 years of Martín Berasategui. Interview with the Basque master

The restaurant of the most awarded chef in Spain celebrates its 25th anniversary. But he’s not agitated: "We’re still having fun"

In the middle, Martín Berasategui, 56, for 25 years at the helm of the restaurant named after him in Lasarte-Oria, in the Basque Country, in Spain. Beside him, his wife Oneka and daughter Ane (photo from Lobo Altuna/Gastroctitud)

In the middle, Martín Berasategui, 56, for 25 years at the helm of the restaurant named after him in Lasarte-Oria, in the Basque Country, in Spain. Beside him, his wife Oneka and daughter Ane (photo from Lobo Altuna/Gastroctitud)

Read | 29-06-2018 | 15:00 | Julia Pérez | Dal Mondo

Barr, the other side of Nordic Cuisine

The restaurant opened in the old Noma, in Copenhagen, and explores traditions with a contemporary taste

A detail of the dining room at Barr, in Copenhagen, in a photo taken from their official website

A detail of the dining room at Barr, in Copenhagen, in a photo taken from their official website

Read | 27-06-2018 | 15:00 | Niccolò Vecchia | Dal Mondo
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