«Don't put out the fire of creativity». Massimo Bottura's lesson at Identità on the road

The historic moment, the message to the institutions, the importance teamwork. Highlights from the masterclass of the chef from Modena and friends, presenting 9 dishes from the latest menu in Via Stella

Massimo Bottura with his team at the end of the masterclass at Identità on the road 2020To watch all the lessons on our digital platform, click here (for info: iscrizioni@identitagolose.it or call +390248011841, ext. 2215)

by Identità Golose

Read | 22-01-2021 | 11:00 | IG2020 on the road

The prophecy of Renato Bosco: «Pizza in ten years' time? It won't be round»

The crunches and Aria di Pane, the takeaway and the lockdown. The pizza maker from San Martino Buon Albergo protagonist at Identità on the road

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)

by Identità Golose

Read | 20-01-2021 | 11:00 | IG2020 on the road

École Ducasse, there's a futuristic 5'000 sqm campus near Paris

The famous French chef and the Sommet Education network have started a partnership of excellence that aims to train the chefs and restaurateurs of the future

The new École Ducasse – Paris Campus in Paris-Meudon, born from a partnership between École Ducasse and Sommet Education

by Identità Golose

Read | 18-01-2021 | 11:00 | Dal Mondo

Giorgio Locatelli: «The French insulted us, but now Italy can walk tall»

The chef from Varese, one Michelin star in London, tells us his story. An extract of the interview with Identità on the Road

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)

by Identità Golose

Read | 15-01-2021 | 11:00 | IG2020 on the road

Luca Pezzetta: from playing with dough, as a child, to his delicious seafood pizzas

Spoiler from the masterclass at the digital congress of the talent of Osteria di Birra del Borgo, in Rome: how he became a pizza chef, how he makes his records ... And how they are so good

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

by Carlo Passera

Read | 13-01-2021 | 11:00 | IG2020 on the road

Goodbye to Combal.zero, the place that changed Italian cuisine. Here are 20 dishes that made its history

The lights have gone off, for an indefinite period of time, in the iconic restaurant of Davide Scabin at Castello di Rivoli. We'll go through its history, thanks to a new book by Marco Bolasco and Marco Trabucco

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

by Marco Bolasco e Marco Trabucco

Read | 11-01-2021 | 11:00 | Dall'Italia

Riccardo Canella's farewell to Noma: «Free are those who are deeply rooted»

The chef from Padua, who's been managing the test kitchen of the restaurant in Copenhagen, says goodbye after six years with René Redzepi: he's making space for his new personal projects

Riccardo Canella at Identità Golose 2017, in a photo from Brambilla-Serrani. The chef from Padua leaves Noma in Copenhagen after six years 

by Andrea D'Aloia

Read | 08-01-2021 | 11:00 | Dal Mondo

Francesco Martucci: the avantgarde rebel of pizza at Identità on the road 2020

He called his pizzeria I Masanielli to underline the desire to be different, nonconformist. The man from Caserta told himself and his recipes to Paolo Marchi

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

by Niccolò Vecchia

Read | 06-01-2021 | 11:00 | IG2020 on the road

Eight slices of happiness (and conviviality): Simone Padoan and the sense of contemporary pizza

An extract from the masterclass of the master of San Bonifacio at our digital congress. He says: "Tasting pizza to return to a concept of sharing and slowness"

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

by Carlo Passera

Read | 30-12-2020 | 11:00 | IG2020 on the road

Virtual trip to Champagne: family prestige

Wibrotte, Comité Champagne: «Our goal is sustainability». The production approach of Tarlant and Boizel

A glass of Champagne in the vineyard: our virtual journey begins 

by Raffaele Foglia

Read | 28-12-2020 | 11:00 | In cantina

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    A good morning at Da Vittorio: we tasted the Cerea special breakfast, an ode to deliciousness

    Guests of the Cantalupa, the inn above the three-starred restaurant in Brusaporto, can indulge in a memorable breakfast, a summary of the family's hospitality: quality, abundance, smiles

    Buongiorno Da Vittorio once everything is served on the table 

    Buongiorno Da Vittorio once everything is served on the table 

    Read | 25-12-2020 | 11:00 | Carlo Passera | Carlo Mangio

    Asa Johansson, a wine writer in love with Italy

    Interview with the organiser of the Chianti Classico Festival in Stockholm. A woman passionate about wine and food, oil and culture

    Asa Johansson in a photo by Francesca Fumagalli

    Asa Johansson in a photo by Francesca Fumagalli

    Read | 23-12-2020 | 11:00 | Cinzia Benzi | In cantina

    When does a dish matter?

    Global cuisine told through 240 recipes, with exceeding attention to the Anglo-Saxon world. There's even pineapple pizza, but not Margherita sbagliata

    Riccardo Camanini and his Cacio e pepe in vescica (bladder)

    Riccardo Camanini and his Cacio e pepe in vescica (bladder)

    Read | 18-12-2020 | 11:00 | Paolo Marchi | In libreria

    William Drew: «How we moved from red carpet to fund raisers»

    The director of the World's 50Best at Identità on the road: «We've donated 1.25 million dollars to 238 restaurants in 53 countries». And he reveals how the vote will work in 2021

    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 speakers at the webinar with William Drew, content director of the World's 50Best (bottom right). From the top left, clockwise: Gabriele ZanattaCristina BowermanEleonora CozzellaDrew 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)

    Read | 16-12-2020 | 11:00 | Gabriele Zanatta | IG2020 on the road

    Travelling on the wings of memories

    A task like Identità on the road was unthinkable until 20 years ago: the suitable technology was missing

    Read | 02-12-2020 | 11:00 | Paolo Marchi | IG2020 on the road

    Identità on the road 2020: Klugmann is "chef of the Year", the "Dish of the Year" is Alajmo's, Guidara wins the "Twenty Years" award

    The prize-giving ceremony and its 13 protagonists. The awards go also to Santini, Caceres, Cioria, Colonna, Genovese, Caruso, Ceraudo, Mazzocchi, Bracali, Giacomello

    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

    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

    Read | 24-11-2020 | 11:00 | Carlo Passera | IG2020 on the road

    Camanini goes in search of the "white taste"... At Identità on the road

    The chef of Lido 84 – as of Monday on our digital edition – presents 7 new dishes. Starting from a hypothesis: the loss of taste memory, to free us of prejudgement

    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

    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

    Read | 18-11-2020 | 11:00 | Riccardo Camanini | IG2020 on the road

    Essi Avellan and the future of sparkling wines around the world

    Our interview with one of the greatest experts of Champagne and sparkling wine: «Sustainability must be a priority in the next few years»

    Essi Avellan in a photo from Michaël Boudot

    Essi Avellan in a photo from Michaël Boudot

    Read | 13-11-2020 | 11:00 | Cinzia Benzi | In cantina

    What will happen to waiters in post-Covid restaurants?

    Alessandro Perricone, sommelier, restaurant manager, and Christian Puglisi's business partner in the Relæ Community, offers his take on the role of service in the restaurants of the future

    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)

    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 (relæManfredsBæst 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)

    Read | 11-11-2020 | 11:00 | Alessandro Perricone | Dal Mondo

    Culture Whisk, inter-cultural goodness

    Recipes, stories and religions happily intertwine in the youtube channel of the two pastry chefs Stefano de Costanzo and Sara Afifi

    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)

    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)

    Read | 09-11-2020 | 11:00 | Federica Carr | Dal Mondo