IG2018 - iscrizioni
IG2018 - programma

My friend Gualtiero Marchesi – The first time at Bonvesin de la Riva...

Toni Sarcina, founder at Altopalato, tells us about his relationship with the Maestro – a piece of our cuisine’s history

Gualtiero Marchesi portrayed during his lesson at Altopalato

Gualtiero Marchesi portrayed during his lesson at Altopalato

by Toni Sarcina

Read | 19-01-2018 | 10:00 | Dall'Italia

Yoji Tokuyoshi news: great menu and a renewed location

The Japanese chef unveils his new dishes in Milan, renovations are coming up, and soon there’ll be a food curator

Lingua & coda: one of Yoji Tokuyoshi’s new dishes at the restaurant named after him in Milan (photo Tanio Liotta)

Lingua & coda: one of Yoji Tokuyoshi’s new dishes at the restaurant named after him in Milan (photo Tanio Liotta)

by Carlo Passera

Read | 18-01-2018 | 07:00 | Carlo Mangio

Francesco Mazzei: succeeding in London

A chat with the Calabrian chef. He's opened Fiume, his third restaurant in the British metropolis

Francesco Mazzei (right) with Francesco Chiarelli, head chef at Fiume. It's the third restaurant the Calabrian chef opens in London after Sartoria and Radici (photo from instagram)

Francesco Mazzei (right) with Francesco Chiarelli, head chef at Fiume. It's the third restaurant the Calabrian chef opens in London after Sartoria and Radici (photo from instagram)

by Federica Carr

Read | 17-01-2018 | 17:00 | Dal Mondo

Altri grani altri pani, the bread bible

In her book, Laura Lazzaroni explains how she discovered Bread with a capital B. A unique journey from field to table

by Paolo Marchi

Read | 17-01-2018 | In libreria

Stefano Masanti, a chef of two worlds

A portrait of the artisan from Madesimo, who capably works both in Valchiavenna and California. Creativity and work ethics

Stefano Masanti was born in 1970 in Madesimo (Sondrio), where he runs Il Cantinone inside Sport Hotel Alpina, one Michelin star since 2008. From Easter to November he takes care of the culinary offer at Vittorio Sattui Winery in Napa Valley, California

Stefano Masanti was born in 1970 in Madesimo (Sondrio), where he runs Il Cantinone inside Sport Hotel Alpina, one Michelin star since 2008. From Easter to November he takes care of the culinary offer at Vittorio Sattui Winery in Napa Valley, California

by Gabriele Zanatta

Read | 13-01-2018 | 07:00 | Zanattamente buono

L'Albereta, Fabio Abbattista and Marchesi’s great legacy

Leone Felice, the gourmet restaurant inside the relais in Franciacorta: excellent food and the unforgotten lesson given by the Maestro

Gualtiero Marchesi and Fabio Abbattista meet at Identità Expo, in 2015

Gualtiero Marchesi and Fabio Abbattista meet at Identità Expo, in 2015

by Carlo Passera

Read | 11-01-2018 | 17:00 | Carlo Mangio

2017, a year in food stories

From FICO to Intrecci, top facts including Cracco, Bottura and Cerea; Solaika, Sikelaia and hopefully an Italian-speaking Bocuse

Carlo Cracco appears on the door of his new restaurant in Galleria Vittorio Emanuele in Milan. It should open in mid-February (photo by Brambilla-Serrani)

Carlo Cracco appears on the door of his new restaurant in Galleria Vittorio Emanuele in Milan. It should open in mid-February (photo by Brambilla-Serrani)

by Paolo Marchi

Read | 10-01-2018 | 17:00 | Affari di Gola di Paolo Marchi

Ten restaurants you should keep an eye on in Abruzzo

Young chefs back after travelling. Seafood and mountain cuisine. A significant time for the Adriatic region

A glimpse of Mastro, Pescara, run by 25-year-old Roberto Mastrocola, an old pupil of Niko Romito

A glimpse of MastroPescara, run by 25-year-old Roberto Mastrocola, an old pupil of Niko Romito

by Massimo Di Cintio

Read | 10-01-2018 | 07:00 | Dall'Italia

Simone Zanoni, a Brescian chef in the grandeur of hotel George V

For the past year or so, there’s been a valiant Italian chef at the legendary Four Seasons in Paris

Since August 2016 Simone Zanoni, born in Brescia in 1976, is at the helm of the Italian-Mediterranean restaurant Le George, inside the Four Seasons George V in Paris

Since August 2016 Simone Zanoni, born in Brescia in 1976, is at the helm of the Italian-Mediterranean restaurant Le George, inside the Four Seasons George V in Paris

by Gualtiero Spotti

Read | 08-01-2018 | 07:00 | Spotti e mangiati

Pappalardo: creating a successful pizzeria (coming soon in Turkey too)

The pizzaiolo from La Cascina dei Sapori in Rezzato celebrates the 10th anniversary of his activity (he started at 19). His goals are now abroad...

In 2017 Antonio Pappalardo celebrated the 10th anniversary of his La Cascina dei Sapori in Rezzato (Brescia)

In 2017 Antonio Pappalardo celebrated the 10th anniversary of his La Cascina dei Sapori in Rezzato (Brescia)

by Carlo Passera

Read | 07-01-2018 | 17:00 | Mondo pizza

50 Best Restaurants, the 2017 edition in Melbourne

After a hugely successful 2016 edition in New York City, The World’s 50 Best Restaurants announces that its 2017 awards will take place in Melbourne in April. The flagship event, celeb ...
READ MORE

Many confirmations for the Swiss Michelin guide

The new Swiss Michelin Guide has been presented: no news at the top, there are still 3 tri-starred restaurants: Schauenstein in Fürstenau, Peter Knogl's Cheval Blanc  ...
READ MORE

Michelin Uk awards Clare Smyth and Fat Duck

The brand new Michelin Guide dedicated to Great Britain and Ireland gave Clare Smyth (our interview with her here) the Best Female Chef Award and the team at Peel's&n ...
READ MORE

Tomaž Kavčič doubles his pop cuisine… Slovenian style

The chef refines his both playful and traditional offer. And opens a second, wine-focused location right on the border

Two jobs for Tomaž Kavčič; on top of his gourmet restaurant Pri Lojzetu in Zemono, he’s now opened a wine bar with restaurant near Cormons, but right on the other side of the border, in Slovenia: Kruh in vino

Two jobs for Tomaž Kavčič; on top of his gourmet restaurant Pri Lojzetu in Zemono, he’s now opened a wine bar with restaurant near Cormons, but right on the other side of the border, in Slovenia: Kruh in vino

Read | 06-01-2018 | 07:00 | Carlo Passera | Carlo Mangio

Fumagalli-Genovese, technical tests for the S.Pellegrino Young Chef finals

The Italian representative and his mentor are at work to improve the competing dish. We “spied” on them...

Edoardo Fumagalli, the Italian finalist in the S.Pellegrino Young Chef 2018, with mentor Anthony Genovese

Edoardo Fumagalli, the Italian finalist in the S.Pellegrino Young Chef 2018, with mentor Anthony Genovese

Read | 04-01-2018 | 07:00 | Mariella Caruso | Dall'Italia

The post-Marchesi phase has already began

Lopriore and a heritage that must continue by looking at the future. As for senators for life...

Gualtiero Marchesi with Paolo Lopriore, his favourite pupil, and blogger Stefania Buscaglia from Mangiaredadio. She met them in Como, in April 2016, at the presentation of the book by the maestro. Marchesi has always considered Lopriore the best person to continue his work, even at Alma, the international school of Italian cuisine in Colorno, Parma

Gualtiero Marchesi with Paolo Lopriore, his favourite pupil, and blogger Stefania Buscaglia from Mangiaredadio. She met them in Como, in April 2016, at the presentation of the book by the maestro. Marchesi has always considered Lopriore the best person to continue his work, even at Alma, the international school of Italian cuisine in Colorno, Parma

Read | 30-12-2017 | 07:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

Farewell to Gualtiero Marchesi. The Maestro of Italian cuisine passed away

Born in 1930, he had been ill for some time. He changed our cuisine and trained a generation of great chefs

Gualtiero Marchesi portrayed by Matteo Cherubino

Gualtiero Marchesi portrayed by Matteo Cherubino

Read | 29-12-2017 | 07:00 | Carlo Passera | Dall'Italia

Biassoni in the magic temple of Ryugin

The chef from Iyo tells us about his recent internship at Seiji Yamamoto’s restaurant in Tokyo. An enlightening experience

Third from the left, front line, Michele Biassoni, chef at Iyo in Milan, with the team from Ryugin in Tokyo, 3 Michelin stars, where he attended a 3-month internship, from August to November 2017. Chef Seiji Yamamoto is standing beside him

Third from the left, front line, Michele Biassoni, chef at Iyo in Milan, with the team from Ryugin in Tokyo, 3 Michelin stars, where he attended a 3-month internship, from August to November 2017. Chef Seiji Yamamoto is standing beside him

Read | 25-12-2017 | 07:00 | Michele Biassoni | Chefs' life stories

A 100% Italian dinner for the Golden Globes in Los Angeles

Chatting with Alberico Nunziata, chef at the Beverly Hilton. He’ll prepare the gala dinner for 1300 VIPs, broadcasted live

Chefs Giambattista Vinzoni and Alberico Nunziata with our Francesca Zanetti

Chefs Giambattista Vinzoni and Alberico Nunziata with our Francesca Zanetti

Read | 28-12-2017 | 07:00 | Francesca Zanetti | Dal Mondo

Pasquale Laera, plenty of Langhe and a Mediterranean touch

Discovering the dishes of the Apulian chef, previously working with Cannavacciuolo. Since 2013 he’s at La Rei de Il Boscareto Resort in Serralunga d'Alba

Pasquale Laera, born in 1988, is chef at La Rei, the gourmet restaurant inside Il Boscareto Resort in Serralunga d'Alba. He arrived as executive chef under Antonino Cannavacciuolo’s direction: when the latter left, he stayed

Pasquale Laera, born in 1988, is chef at La Rei, the gourmet restaurant inside Il Boscareto Resort in Serralunga d'Alba. He arrived as executive chef under Antonino Cannavacciuolo’s direction: when the latter left, he stayed

Read | 26-12-2017 | 17:00 | Carlo Passera | Carlo Mangio

Diego Guerrero and the universal bricks making every cuisine

At Gastromasa, in Turkey, the two-starred chef from Madrid explained the essence of modern dining

Two-starred chef Diego Guerrero, smiling, wearing a dark t-shirt: he’s one of the protagonists of the Spanish culinary scene, and of the third edition of Gastromasa, the international congress of gastronomy that took place in Istanbul

Two-starred chef Diego Guerrero, smiling, wearing a dark t-shirt: he’s one of the protagonists of the Spanish culinary scene, and of the third edition of Gastromasa, the international congress of gastronomy that took place in Istanbul

Read | 24-12-2017 | 07:00 | Carlo Passera | Dal Mondo

At Refettorio Bread is gold

The soup-kitchen experience in Greco during Expo 2015 relives in a book by Bottura. The new Artusi in 150 dishes

Bread is gold. This was also the lesson during Identità Milano 2015, when Massimo Bottura recovered old bread in a gold bin to give importance to food waste

Bread is gold. This was also the lesson during Identità Milano 2015, when Massimo Bottura recovered old bread in a gold bin to give importance to food waste

Read | 22-12-2017 | 12:00 | Paolo Marchi | In libreria

Identità Milano 2018: a preview

We reveal the names of (almost) every speaker to take part in Italy’s most delicious three-day congress

We reveal the names of (almost) every speaker at Identità Milano 2018. The Fattore Umano, the Human Factor, will be the theme of the 14th edition, from the 3rd to the 5th of March 2018 at the congress centre in Via Gattamelata. The emblem-dish is pizza, as interpreted by two great pizzaioli: La Scarpetta by Franco Pepe and Aria di Pane by Renato Bosco. Brambilla-Serrani are the authors of this photo

We reveal the names of (almost) every speaker at Identità Milano 2018. The Fattore Umano, the Human Factor, will be the theme of the 14th edition, from the 3rd to the 5th of March 2018 at the congress centre in Via Gattamelata. The emblem-dish is pizza, as interpreted by two great pizzaioli: La Scarpetta by Franco Pepe and Aria di Pane by Renato Bosco. Brambilla-Serrani are the authors of this photo

Read | 21-12-2017 | 13:00 | Carlo Passera | Primo piano
ENG Grana Padano Home
ENG S.Pellegrino home
ENG Birra Moretti home
ENG Lavazza home
Petra Molino Quaglia Home
ENG Monograno Felicetti home
Berto's Coldline home Piazza home Caraiba Host home
ADConvivio

Iscrizione alla newsletter

Per iscriversi compilare il modulo sottostante in tutte le sue parti.

Sarà nostro piacere tenervi costantemente informati.







Selezionare la categoria in cui vi identificate per lavoro o semplice passione e curiosità.



Ai sensi del D.Lgs. 196/2006 i dati personali possono essere utilizzati da Marchi di Gola per l'invio della newsletter, per finalità amministrative, di marketing, pubblicitarie, informative e per l’eventuale partecipazione al congresso.
Il consenso alle comunicazioni indicate per le predette finalità è facoltativo e potrà essere revocato agevolmente in qualsiasi momento ai sensi dell’art 7 del citato decreto legislativo.

Warning!