Bombana in quarantine: do like here in Hong Kong and the crisis will soon be over

The chef self-isolated in England, after visiting his Val Seriana. «In Asia we’re "used" to epidemics. Everyone immediately took the right precautions, so the virus lost its strength...»

Umberto Bombana at Identità Golose 2017. The great chef, originally from Val Seriana – one of the Italian hotspots of the virus – is now in voluntary quarantine in the UK with his children; he’ll soon return to Asia where he lives and works. He shares some words of hope and encouragement for Italy 

by Carlo Passera

Read | 01-04-2020 | 12:00 | Dal Mondo

USA-Italy, return ticket: the odyssey of the Campilongos, now separated from their dear ones

The owners of the famous Terùn in Palo Alto had returned to Italy to look after their mother, who is seriously ill. They managed to return home in California, and went into quarantine

Maico and Franco Campilongo in front of their famous Terùn in Palo Alto, California. The two are now in quarantine, but they will be back in Italy in July for Identità Golose 2020

by Carlo Passera

Read | 30-03-2020 | 13:00 | Dal Mondo

A portentous food drive in Bergamo. Cerea: we’re starting on Monday. Thanks for the help

Work in progress at the mega-field-hospital, offers of food for hundreds of meals per day are arriving from all around the world. Chicco Cerea: «We’ll take care of preparing them. We’re touched by the support we’ve received. Here’s how we will organise ou

by Carlo Passera

Read | 26-03-2020 | 12:00 | Dall'Italia

Massimo Bottura: 'There will always be a future in our future'

A chat with the chef from Francescana: a live interview on Instagram with Paolo Marchi, followed by an off-air

Massimo Bottura, in a frame from one of the many live videos shared on his Instagram account 

by Niccolò Vecchia

Read | 20-03-2020 | 12:00 | Dall'Italia

Building our future with a Sense of Responsibility

In July, in Milan, Identità Golose 2020 will be the ideal occasion to rethink the Italian and global restaurant industry in light of the Coronavirus shock

by Paolo Marchi

Read | 19-03-2020 | 11:00 | IG2020: il senso di responsabilità

Aspettando Identità... Luca Pezzetta’s two new pizzas are fantastic

We tasted them, in a sort of preview, at L'Osteria di Birra del Borgo in Rome. We’ll taste them again at the congress in July

Pizza Minestra di broccoli e arzilla, one of the two new pizzas from Luca Pezzetta of L'Osteria di Birra del Borgo in Rome. Absolutely delicious 

by Carlo Passera

Read | 13-03-2020 | 12:00 | Mondo pizza

A time for responsibility

Identità Golose’s Hub in Milan closes the restaurant at lunchtime too. We prefer to listen to only one voice: #iorestoacasa, I stay at home

The entrance to Identità Golose Milano. We’ll welcome you again soon!

by Identità Golose

Read | 11-03-2020 | 14:00 | Identità Golose Milano

Fabrizio Mancinetti, from England, a new face for contemporary pizza

He left with a dream in his suitcase: «What did I want to do? Of course, I wanted to become a pizzaiolo». He did it, in Bath... Here’s his story

Fabrizio Mancinetti is the talented pizzaiolo from The Oven, high quality in Bath, in England

by Concetta Bonini

Read | 04-03-2020 | 11:00 | Mondo pizza

CARNE: Mauro Colagreco’s utopian burger in Buenos Aires

In Argentina, discovering the format through which the great chef redefines the concept of luxury. In the spirit of sustainability

Mauro Colagreco: give me a burger and I’ll change the world. The talented Giovanna Abrami explains how in this piece

by Giovanna Abrami

Read | 02-03-2020 | 11:00 | Dal Mondo

The Sense of Responsibility: the theme of the congress is the reason for its postponement

Identità Golose 2020 is postponed to July, from Friday the 3rd to Sunday the 5th, due to the Coronavirus alarm. Here’s what Paolo Marchi and Claudio Ceroni say

by Carlo Passera

Read | 25-02-2020 | 15:00 | IG2020: il senso di responsabilità
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    Salotto 42, an aperitif in front of the temple

    A book-bar with fresh new takes on classic cocktails, open from morning to night. An innovative concept in the heart of Rome

    The view overlooking the Temple of Adrian from Salotto 42, Piazza di Pietra 42, Rome, tel. +39066785804, open from 10.30 a.m. to 2 a.m. (photo Salotto 42)

    The view overlooking the Temple of Adrian from Salotto 42, Piazza di Pietra 42, Rome, tel. +39066785804, open from 10.30 a.m. to 2 a.m. (photo Salotto 42)

    Read | 19-02-2020 | 11:00 | Chiara Buzzi | Dall'Italia

    Incredible Yannick Alléno: six stars at Pavillon Ledoyen

    We’ve visited the new Pavyllon, 3rd restaurant of the chef in the building on the Champs-Élysées. Another macaron right from the start...

    The complete team from Yannick Alléno’s Pavillon Ledoyen in Paris: three restaurants, two stars (three for Alléno Paris, two for L’Abysse, one for the new Pavyllon, which we visited)

    The complete team from Yannick Alléno’s Pavillon Ledoyen in Paris: three restaurants, two stars (three for Alléno Paris, two for L’Abysse, one for the new Pavyllon, which we visited)

    Read | 14-02-2020 | 12:00 | Aline Borghese | Dal Mondo

    Maksut Askar and the new Turkish cuisine explained in five dishes

    Lunch at Neolokal, one of the most interesting new examples of Istanbul’s new wave. Between the Mediterranean Sea and Mesopotamia

    Maksut Askar, 43, Turkish of Arab descent, since almost 6 years ago chef at Neolokal in Istanbul, one of the most admired restaurants in Turkey 

    Maksut Askar, 43, Turkish of Arab descent, since almost 6 years ago chef at Neolokal in Istanbul, one of the most admired restaurants in Turkey 

    Read | 12-02-2020 | 11:00 | Gabriele Zanatta | Zanattamente buono

    All the emblem dishes of Identità Milano, in 14 memorable photos

    From Corrado Assenza’s Cassata, featured in the 2020 poster, up to Cracco’s Dried Vegetables, back in 2007

    Corrado Assenza’s Cassata, the emblem dish of the 2020 Congress, in a photo from Brambilla - Serrani

    Corrado Assenza’s Cassata, the emblem dish of the 2020 Congress, in a photo from Brambilla - Serrani

    Read | 07-02-2020 | 11:00 | Niccolò Vecchia | IG2020: il senso di responsabilità

    Technical tests for the cuisine of the future: David Zilber’s and Riccardo Canella’s Noma

    THE CONGRESS’S SPEAKERS – Two pillars in the creative process of one of the most experimental restaurants. A preview

    Canadian David Zilber and Paduan Riccardo Canella, respectively Fermentation Lab manager and vice-manager of the Test Kitchen at Rene Redzepi’s Noma in Copenhagen. They will speak at the congress in Milan on Sunday 8th March, at 4 p.m.

    Canadian David Zilber and Paduan Riccardo Canella, respectively Fermentation Lab manager and vice-manager of the Test Kitchen at Rene Redzepi’s Noma in Copenhagen. They will speak at the congress in Milan on Sunday 8th March, at 4 p.m.

    Read | 05-02-2020 | 11:00 | Gabriele Zanatta | IG2020: il senso di responsabilità

    Culinary Prague: 3 destinations

    The old Hapsburg metropolis gives important signs of awakening with La Degustation Bohëme bourgeoise, Casa de Carli and Bellevue

    The open view kitchen at La Degustation Bohëme bourgeoise, in Haštalká 18, +420222311234, one Michelin star since 2012 (photo ladegustation.cz)

    The open view kitchen at La Degustation Bohëme bourgeoisein Haštalká 18, +420222311234, one Michelin star since 2012 (photo ladegustation.cz)

    Read | 03-02-2020 | 12:00 | Felice Modica | Dal Mondo

    Barcal, El Chato, Celele: the new Colombian cuisine

    The story of three young restaurants and chefs, united by the desire to see the rebirth of the gastronomic scene, and by their culinary pride

    Miguel Warren, 25, from Medellín. He’s one of the emblems of the Colombian gastronomic nouvelle vague 

    Miguel Warren, 25, from Medellín. He’s one of the emblems of the Colombian gastronomic nouvelle vague 

    Read | 31-01-2020 | 11:00 | Niccolò Vecchia | Dal Mondo

    Oakridge Winery, the wildest Australia

    At Jo Barrett’s and Matt Stone’s restaurant, dishes include flowers, leaves, roots and aromatic herbs from the country’s native people

    Matt Stone and Jo Barrett, partners and co-chefs at Oakridge Winery in the Yarra Valley, Australia, 900 km south-west of Sydney

    Matt Stone and Jo Barrett, partners and co-chefs at Oakridge Winery in the Yarra Valley, Australia, 900 km south-west of Sydney

    Read | 29-01-2020 | 11:00 | Gianna Melis | Dal Mondo

    A tasting of Prague and the Czech Republic, what with beer, wine and gin

    «This is a city you should visit multiple times», The people at the tourism bureau explain. Here are some excellent, drinkable reasons

    A fascinating view of Prague, a city worth discovering even from a wine & food point of view 

    A fascinating view of Prague, a city worth discovering even from a wine & food point of view 

    Read | 24-01-2020 | 11:00 | Raffaele Foglia | In cantina

    The marvellous menu of Joan Roca, an indictment of environmental disasters

    At Madrid Fusión the chef presented La tierra se agota, a tasting of dishes that enclose precious messages

    Joan Roca’s speech at Madrid Fusión

    Joan Roca’s speech at Madrid Fusión

    Read | 22-01-2020 | 14:00 | Carlo Passera | Dal Mondo