Identità Golose Milano’s return from the holidays. A rich programme for September and October

We present the programme that will lead to the Congress (24th-26th October). We start on the 3rd September. With many important chefs, pastry chefs and pizzaioli

by Identità Golose

Read | 07-08-2020 | 14:00 | Identità Golose Milano

Identità di Gelato, the first edition. Seven stars on the stage, to change the world of ice creams

Last week in Senigallia the congress featuring Cedroni, Uliassi, Brunelli, Pedron, Ventura, Guizzetti and Assenza. Here’s how it went

THE BEGINNING – We can say that the true emancipation of artisanal gelato and in its valorisation first began at Identità Golose in 2006. That year Corrado Assenza, patron of Caffè Sicilia in Noto, charmed the visitors of the congress in Milan with his Almond granita, oysters and chilli pepper. «At the time –Paolo Marchi points out – we didn’t fully realise how strong the need to redefine the universe of cones and cups, and of flavours and textures for the restaurants was. Since then, the research on the world of gelato has never stopped». Last week the first edition of Identità di Gelato, in Senigallia. All the photos are from Francesca Brambilla and Serena Serrani

by Carlo Passera

Read | 04-08-2020 | 11:00 | Passione Gelato

We tasted Simone Padoan’s pizza at home. And it's delicious

We tested the new delivery service from the pizzaiolo from San Bonifacio: an excellent experience, you can recognise his talent

Seppia, one of the two pizzas we completed and tasted at home, delivered directly by Simone Padoan’s I Tigli with a refrigerated courier. It works all across Italy, the pizzas are delivered within 24-48 hours and it’s an experience worth trying (and in our case repeating). All the photos of the pizzas are by Tanio Liotta, after we completed the baking and the topping at our place

by Carlo Passera

Read | 27-07-2020 | 11:00 | Carlo Mangio

Here’s the new Exit: 100% pasta

Perdomo will open in Milan, in the autumn, his Pastificio Urbano where he will only serve pasta dishes: «I got the idea when I was still in Montevideo and everyone wanted fettuccine Alfredo»

by Paolo Marchi

Read | 24-07-2020 | 11:00 | Affari di Gola di Paolo Marchi

Identità Golose 2020: the final (almost) programme of the congress

The dates are confirmed: 24th-26th October. The theme will be different though: "Build a New Future", with a different emblem dish. Here is an overview

by Carlo Passera

Read | 22-07-2020 | 11:00 | Primo piano

Luigi Ferraro, chef from Calabria at the Four Seasons in Doha, tells his story

After a long lockdown, the famous resort re-opens in Qatar. An Italian is overseeing its 10 restaurants

Luigi Ferraro, since January 2020 executive sous chef at the Four Seasons Hotel di Doha

by Luigi Ferraro

Read | 20-07-2020 | 11:00 | Chefs' life stories

Starting again for Bottura: the Ferrari restaurant in Maranello in March, Osteria Gucci in Tokyo and much more

«Creative minds should find new ideas to overcome this difficult moment». With Francescana running smoothly, there are some great news at Casa Maria Luigia too (with a signature menu)

Massimo Bottura with daughter Alexa depicted by João Fazenda in April on the cover of New Yorker. Their web show Kitchen Quarantine won Webby Awards; video maker Alexa got the idea, and it went online every day at 8 pm on the chef’s Instagram account 

by Carlo Passera

Read | 16-07-2020 | 11:00 | Dall'Italia

Valerio Serino and the full use of ingredients, «zero waste is not just a slogan»

Reuse, reuse and reuse. An ongoing process. And the little that is left over becomes compost. The chef from Tèrra in Copenhagen tells us about his ideas and techniques

Garfish tail – a food scrap – glazed with soy sauce, with a broth made from the head and bones of the garfish - a food scrap - in infusion with katsuobushi made with mackerel bones – a food scrap – and a brine of lemon scrap. No waste as interpreted by Valerio Serino from Tèrra in Copenhagen

by Carlo Passera

Read | 15-07-2020 | 11:00 | Dal Mondo

Didier Mariotti from Veuve Clicquot: back to the origins

Meet the new chef de cave (the eleventh) of the famous maison de Champagne. What with Grand Dame and Yellow Label

Didier Mariotti, new chef de cave at Veuve Clicquot. We will meet him in person at the Identità Golose Congress late in October, within Identità di Champagne

by Cinzia Benzi

Read | 14-07-2020 | 11:00 | In cantina

Léveillé and the unchanged risotto

Striscia la notizia featured the nice story of a Breton chef who arrived in 1993 at Miramonti l'Altro and inherited a recipe that’s been in the menu for 57 years

by Paolo Marchi

Read | 13-07-2020 | 11:00 | Capolavori Italiani in cucina
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    Camanini signs the new emblem dish for Identità Golose 2020

    The chef from Lido 84, with his Chargrilled rib steak in broth, gives a masterful interpretation of Building a New Future

    Rib steak in broth from Riccardo Camanini (ph Brambilla-Serrani)

    Rib steak in broth from Riccardo Camanini (ph Brambilla-Serrani)

    Read | 09-07-2020 | 07:00 | Paolo Marchi | IG2020: costruire un nuovo futuro

    From Avellino to the top of the World’s 50 Best: Zuccardi’s talent for wine

    The Argentinian winery, created by the descendants of immigrants from Irpinia, is number one in The World’s 50 Best Vineyards. Here’s the story

    The vineyards of Zuccardi - Valle de Uco, in the background, the majestic Andes

    The vineyards of Zuccardi - Valle de Uco, in the background, the majestic Andes

    Read | 08-07-2020 | 13:00 | Giovanna Abrami | In cantina

    Olivier Borneuf and his first World Sauternes Day

    A whole day dedicated to this great wine, with a global webinar exploring its qualities and versatility

    A collage of photos of some of the many participants in the World Sauternes Day

    A collage of photos of some of the many participants in the World Sauternes Day

    Read | 06-07-2020 | 11:00 | Cinzia Benzi | In cantina

    Alma’s best alumni, part two

    Colorno is not just the birthplace of excellent chefs, but of pastry chefs, waiters, managers... Here’s a second list of their most successful alumni

    Read | 03-07-2020 | 11:00 | Errica Tamani | Dall'Italia

    les Collectionneurs, ready to reopen in the name of the art de vivre

    By the end of June, every associate has reopened in Italy, and half in France. Interview with GD Carole Pourchet and Xavier Alberti, CEO of the community presided by Ducasse

    Carole Pourchet, general director ad Xavier Alberti, CEO at les Collectionneurs

    Carole Pourchet, general director ad Xavier Alberti, CEO at les Collectionneurs

    Read | 02-07-2020 | 11:00 | Elisabetta Canoro | Dal Mondo

    Carlin Petrini: it’s a momentous turning point. Restaurants need everyone’s support

    «We risk losing osterias and small shops, characteristic emblems of Italy. Let’s protect them and support local agriculture». An interview with the founder of Slow Food

    Carlo Petrini, aka Carlin, born in Bra (Cuneo), 71 on June 22nd. On December 9th 1989 he founded the international Slow Food movement

    Carlo Petrini, aka Carlin, born in Bra (Cuneo), 71 on June 22nd. On December 9th 1989 he founded the international Slow Food movement

    Read | 29-06-2020 | 12:00 | Gabriele Zanatta | Zanattamente buono

    Alma reopens its doors, hurray for Alma (and its most famous alumni)

    The school in Colorno is back at work. We celebrate its rebirth presenting its best graduates (part one)

    The guys from Alma, Colorno (Parma). The International School of Italian Cuisine reopened its doors and restarted its classes after the pandemic: cooking, pastry and bread making classes, and the dining room service too 

    The guys from Alma, Colorno (Parma). The International School of Italian Cuisine reopened its doors and restarted its classes after the pandemic: cooking, pastry and bread making classes, and the dining room service too 

    Read | 26-06-2020 | 12:00 | Errica Tamani | Dall'Italia

    Corrado Assenza: here’s why we’re opening Caffe Sicilia in April 2021

    The pastry-chef from Noto: «We’re anticipating renovations. We’ll flow better than before». And for now, he launches the online shop

    An archive image of Caffè Sicilia in Noto (Siracusa). Patron Corrado Assenza decided to extend the closing until April 2021 (photo Dissapore)

    An archive image of Caffè Sicilia in Noto (Siracusa). Patron Corrado Assenza decided to extend the closing until April 2021 (photo Dissapore)

    Read | 25-06-2020 | 11:00 | Gabriele Zanatta | Dall'Italia

    We were not capable of making our voice heard, because we’re not close. When will we learn to lobby?

    Too many voices, and confused: so the Italian restaurant scene was weak when discussing with institutions. The thoughts of Cristina Bowerman, president of the Ambasciatori del Gusto

    Cristina Bowerman, president of the Ambasciatori del Gusto

    Cristina Bowerman, president of the Ambasciatori del Gusto

    Read | 24-06-2020 | 14:00 | Cristina Bowerman | Dall'Italia

    With a little help from my friends

    For his new, captivating menu, Bottura used The Beatles as his guide: «Now we can see who’s a real friend and who’s not». And at the entrance the bronze figure of Rose, a housewife from Florida, shines

    Read | 23-06-2020 | 12:00 | Paolo Marchi | Affari di Gola di Paolo Marchi