Matias Perdomo
Egg yolk, olive oil and fried vegetablesby Josean Alija
Dall'Italia La Chiajozza di Marco Ambrosino che narra Procida capitale della cultura
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Massimo Bottura with his team at the end of the masterclass at Identità on the road 2020. To watch all the lessons on our digital platform, click here (for info: iscrizioni@identitagolose.it or call +390248011841, ext. 2215)
Renato Bosco, born in 1967, "pizza-researcher" with pizzerias in San Martino Buonalbergo, Verona, Milan and Prato. You can listen to his masterclass at Identità on the road by registering on Identità on The Road (for info: iscrizioni@identitagolose.it, or call +39 02 48011841, ext. 2215)
The new École Ducasse – Paris Campus in Paris-Meudon, born from a partnership between École Ducasse and Sommet Education
Giorgio Locatelli, born in Vergiate (Varese) in 1963. In 2002 he opened Locanda Locatelli in London with his wife Plaxy. The following year he was awarded with one star (photo Getty Images). To register for IDENTITA' ON THE ROAD, click here (for info: iscrizioni@identitagolose.it or call +390248011841, ext. 2215)
Luca Pezzetta at Identità on the road. Paolo Marchi met him at his Osteria di Birra del Borgo in Rome. REGISTER AT IDENTITÀ ON THE ROAD BY CLICKING HERE. For info iscrizioni@identitagolose.it or call +39 02 48011841 ext 2215
Closed for an indefinite period of time, that's what the Michelin guide says, after removing the last star to Combal.zero at Castello di Rivoli, an iconic place for every food lover, where the brilliant Davide Scabin changed Italian cuisine for over two decades. He had opened in that location in 2002, but already in 1994, with Milena Pozzi, the chef had created his first restaurant, Al Combal, in Almese, in Valle di Susa
Riccardo Canella at Identità Golose 2017, in a photo from Brambilla-Serrani. The chef from Padua leaves Noma in Copenhagen after six years
Francesco Martucci at Identità on the road. He told us about his debut and his vision of an avantgarde pizza and of research. REGISTER ON IDENTITÀ ON THE ROAD BY CLICKING HERE. For info iscrizioni@identitagolose.it or call +39 02 48011841 ext. 2215
Simone Padoan at Identità on the road. He explained the "sense" of his contemporary pizza and some secrets about its making. REGISTER ON IDENTITÀ ON THE ROAD BY CLICKING HERE. For info iscrizioni@identitagolose.it or call +39 02 48011841 ext. 2215
A glass of Champagne in the vineyard: our virtual journey begins
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Buongiorno Da Vittorio once everything is served on the table
Asa Johansson in a photo by Francesca Fumagalli
Riccardo Camanini and his Cacio e pepe in vescica (bladder)
The speakers at the webinar with William Drew, content director of the World's 50Best (bottom right). From the top left, clockwise: Gabriele Zanatta, Cristina Bowerman, Eleonora Cozzella, Drew and Paolo Marchi. The complete content is available on the digital platform of Identità on the road. You can sign up here (for info: iscrizioni@identitagolose.it, tel. +390248011841, ext. 2215)
The 13 great protagonists of Italian cuisine awarded by Identità on the road 2020. This was the launch of our new digital platform. CLICK HERE TO REGISTER IN IDENTITÀ ON THE ROAD. For info write to iscrizioni@identitagolose.it or call +39 02 48011841 ext. 2215
Riccardo Camanini with Paolo Marchi in a screenshot from the masterclass of the first Identità on the road, filmed at Lido 84 in Gardone Riviera (Brescia). CLICK HERE TO REGISTER AND VIEW IDENTITÀ ON THE ROAD. For info write to iscrizioni@identitagolose.it or call +39 02 48011841 ext. 2215
Essi Avellan in a photo from Michaël Boudot
Alessandro Perricone: 32, has been living in Copenhagen for 9 years. Here, together with his partners who include chef Christian Puglisi, he owns 4 restaurants (relæ, Manfreds, Bæst and Mirabelle), a business that imports wines from Italy, France and Spain (Vinikultur) and a farm whose products become raw materials for their restaurants (Farm of Ideas)
Sara Afifi and Stefano de Costanzo, promoters of Culture Whisk. She is Egyptian, he is from Puglia (with a past as pastry chef from Giorgio Locatelli and Gordon Ramsay)
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