Bottura and Ducasse for Food for Soul at Identità Golose Milano

The two masters of cuisine are old friends: on Tuesday 11th of December they’ll do a four-handed dinner in Via Romagnosi 3

Alain Ducasse and Massimo Bottura in a photo taken at Food For Soul’s Refettorio in London. The French chef cooked in all the Refettorios opened so far and on Tuesday 11th December he’ll be in Milan for a fund-raising dinner for the same project 

Alain Ducasse and Massimo Bottura in a photo taken at Food For Soul’s Refettorio in London. The French chef cooked in all the Refettorios opened so far and on Tuesday 11th December he’ll be in Milan for a fund-raising dinner for the same project 

by Niccolò Vecchia

Read | 10-12-2018 | 15:00 | Primo piano

Intelligent pride: guiding beyond images

Paolo Marchi’s introduction to the 2019 Guida Identità Golose, presented on Monday morning in Milan

The Guida Identità Golose 2019 is available online as of Monday 

The Guida Identità Golose 2019 is available online as of Monday 

by Paolo Marchi

Read | 06-12-2018 | 07:00 | Primo piano

Bottura: my praise to Mauro Colagreco, the poet of a land of frontier

The chef from Francescana introduces the new book on the history of Mirazur in Mentone and its great protagonist

Mauro Colagreco and Massimo Bottura

Mauro Colagreco and Massimo Bottura

by Massimo Bottura

Read | 05-12-2018 | 11:00 | In libreria

Over 1000 reviews in the 2019 IG Guide

1.024 restaurants reviewed, 44 countries, 207 new places, 85 pizzerias. The numbers and awards of the 12th edition, online as of today

All the Young Stars awarded in the 2019 Guida ai Ristoranti di Identità Golose, presented this morning at Terrazza Gallia in Milan

All the Young Stars awarded in the 2019 Guida ai Ristoranti di Identità Golose, presented this morning at Terrazza Gallia in Milan

by Gabriele Zanatta

Read | 03-12-2018 | 17:00 | Primo piano

Alain Ducasse, from Plaza Athénée to Identità Golose Milano (with Bottura)

A preview of the review of the French master’s restaurant. He’s awaited on the 11th of December for an exceptional dinner with his old pupil

Alain Ducasse, 62, in the kitchen of his restaurant at the Plaza Athénée in Paris, 3 Michelin stars since 1997. The chef from Castel-Sarrazin will cook at Identità Golose Milano, on Tuesday 11th December together with Massimo Bottura, during a fundraising event for Food for Soul
 

Alain Ducasse, 62, in the kitchen of his restaurant at the Plaza Athénée in Paris, 3 Michelin stars since 1997. The chef from Castel-Sarrazin will cook at Identità Golose Milano, on Tuesday 11th December together with Massimo Bottura, during a fundraising event for Food for Soul
 

by Olivier Reneau

Read | 29-11-2018 | 17:00 | Dal Mondo

Davide Oldani: here’s my Milano nel piatto

At Gastromasa, in Istanbul, the chef presents his city in a new recipe, the meeting of risotto with saffron, a cutlet and ossobuco

Milano nel piatto, the recipe dedicated to Milan that Davide Oldani presented in Istanbul at Gastromasa

Milano nel piatto, the recipe dedicated to Milan that Davide Oldani presented in Istanbul at Gastromasa

by Carlo Passera

Read | 29-11-2018 | 07:00 | Carlo Mangio

The tasty heart of Russia

A short journey across dishes that warm the heart of the Muscovites in the days following the Berezutskiys’ dinners at Identità Golose Milano

by Marialuisa Iannuzzi

Read | 27-11-2018 | 07:00 | Dal Mondo

Eating Russia: the Berezutskiy brothers at Identità Golose Milano

From Wednesday 21st to Saturday 24th November, the two twin-chefs are presenting their farm-to-table cuisine

Sergey Berezutskiy was the first Russian cook to do an internship in Chicago, at Alinea with Grant Achatz, and he also worked with Anatoly Komm in Moscow, the first Russian chef to receive a Michelin star. Ivan Berezutskiy instead acquired experience in many restaurants, including the prestigious kitchen of El Bulli with Ferran Adria and in Marbella, in two-starred Calima with chef Dani Garcia. The two twin brothers are currently at Identità Golose Milano, from Wednesday 21st to Saturday 24th November. For info and reservations, visit the official website 

Sergey Berezutskiy was the first Russian cook to do an internship in Chicago, at Alinea with Grant Achatz, and he also worked with Anatoly Komm in Moscow, the first Russian chef to receive a Michelin star. Ivan Berezutskiy instead acquired experience in many restaurants, including the prestigious kitchen of El Bulli with Ferran Adria and in Marbella, in two-starred Calima with chef Dani Garcia. The two twin brothers are currently at Identità Golose Milano, from Wednesday 21st to Saturday 24th November. For info and reservations, visit the official website 

by Niccolò Vecchia

Read | 22-11-2018 | 16:00 | Primo piano

Michelin 2019: Uliassi is the 10th restaurant with 3 stars

The restaurant in Senigallia (Ancona) receives the highest acknowledgement. There are no new two-stars and 29 new one-stars. All the details from Parma

Mauro Uliassi crowned by Marco Do from Michelin Italia. He’s the chef from Uliassi in Senigallia (Ancona), the 10th restaurant in Italy to receive 3 Michelin stars

Mauro Uliassi crowned by Marco Do from Michelin Italia. He’s the chef from Uliassi in Senigallia (Ancona), the 10th restaurant in Italy to receive 3 Michelin stars

by Gabriele Zanatta

Read | 23-11-2018 | 15:00 | Primo piano

Today’s pizza is increasingly dynamic

The 13th edition of Molino Quaglia’s PizzaUp offered a chance to discuss about soil, fermentation and cooking. With a surprising Boer

by Paolo Marchi

Read | 20-11-2018 | 12:00 | Mondo pizza
Formazione
I CORSI
Al via 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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Nuema, Ecuadorian pride

In Quito, Alejandro and Pia Chamorro are doing a great job giving dignity to the cuisine of the Latin American country

Alejandro Chamorro, chef at Nuema, Quito (Ecuador)

Alejandro Chamorro, chef at Nuema, Quito (Ecuador)

Read | 16-11-2018 | 10:00 | Luciana Bianchi | Dal Mondo

Casa Urola, a piece of my heart is there

In the firmament of San Sebastian, Pablo Loureiro’s restaurant is shining too, what with pintxos, seafood and lots of warmth

Read | 13-11-2018 | 07:00 | Paolo Marchi | Cibi Divini

Sao Paulo and Mrs Jaguar

Meet Janaina Rueda, generous chef from Bar da Dona Onça and social activist

Janaina Rueda, chef at the helm of Bar da Dona Onça, one of the most popular restaurants in Sao Paulo, Brazil

Janaina Rueda, chef at the helm of Bar da Dona Onça, one of the most popular restaurants in Sao Paulo, Brazil

Read | 12-11-2018 | 07:00 | Luciana Bianchi | Dal Mondo

Ten incredible cocktail bars in Singapore

The city-state aims to become the world capital of mixology, what with huge, majestic bars and almost secret clubs

Drink (Old & New Sling atSmoke & Mirrors) with a view of Singapore. The city-state charms with its magnificent cocktail bars 

Drink (Old & New Sling atSmoke & Mirrors) with a view of Singapore. The city-state charms with its magnificent cocktail bars 

Read | 08-11-2018 | 13:00 | Carlo Passera | Shake & shock

Michel Troisgros: Italy, sensitivity, sustainability

Interview with the chef from the Maison in Roanne. The story of his training and his thoughts on the future of fine dining

Michel Troisgros, born 1958, in a photo taken a few days ago in Parma, where he was the guest of honour at the opening of the 15th academic year at ALMA Scuola Internazionale di Cucina

Michel Troisgros, born 1958, in a photo taken a few days ago in Parma, where he was the guest of honour at the opening of the 15th academic year at ALMA Scuola Internazionale di Cucina

Read | 07-11-2018 | 07:00 | Niccolò Vecchia | Dal Mondo

When flavours won’t give you the first place

With the best dessert, Italian Beligni got the second place at C3 Valrhona in New York, penalised by the jury for wasting an ingredient

Yusuke Aoki and Ettore Beligni, respectively first and second place in the 2018 edition of C3 Valrhona, in New York. The competition is dedicated to chocolate in pastry making. Photos by Paolo Marchi

Yusuke Aoki and Ettore Beligni, respectively first and second place in the 2018 edition of C3 Valrhona, in New York. The competition is dedicated to chocolate in pastry making. Photos by Paolo Marchi

Read | 06-11-2018 | 07:00 | Paolo Marchi | Dolcezze

#Metoo in the thoughts of Cristina Bowerman: Saying NO is not enough

Leaving out women from history tastes like femicide. Protesting, however, is not enough. You need to set examples and models

Cristina Bowerman, chef from Glass Hostaria, Rome

Cristina Bowerman, chef from Glass Hostaria, Rome

Read | 05-11-2018 | 11:00 | Cristina Bowerman | Bowerman around the world

Presenting Bertus Basson’s restaurants. A pioneer of Afrikaner cuisine

Overture and Eike are just two of the many restaurants owned by this very popular South African chef and entrepreneur

South African chef Bertus Basson (photo Instagram)

South African chef Bertus Basson (photo Instagram)

Read | 24-10-2018 | 14:00 | Giovanna Sartor | Giovanna a Capo-tavola

Dos Pebrots, the restaurant that sums up millennia of Mediterranean cuisine

In Barcelona, a visit to Albert Raurich’s latest project. According to Albert Adrià, it’s the most interesting establishment in town

The entrance to Dos Pebrots, Albert Raurich’s latest adventure in Barcelona (photo by Philippe Regol)

The entrance to Dos PebrotsAlbert Raurich’s latest adventure in Barcelona (photo by Philippe Regol)

Read | 23-10-2018 | 12:00 | Philippe Regol | Dal Mondo

Gastronomika and the strength of Spain

Celebrations in San Sebastian for the 20th anniversary of the most famous congress in the world. Though in fact it all began back in 1984

Read | 19-10-2018 | 15:00 | Paolo Marchi | Dal Mondo
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