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Guida 2014 - Acquista ora
Aimo e Nadia Moroni Gian Pietro e Giorgio Damini Viviana Varese Marco Reitano Luca Gardini Jeremy Bearman Enrique Dacosta
Tomaž Kavcic Identità  Golose - i protagonisti della cucina Daniele Usai
Thiago e Felipe Castanho Heston Blumenthal
Daniel Canzian Aurora Mazzucchelli
David Chang Bo Songvisava e Dylan Jones Chumpol Jangprai Sergio Motta Alain Ducasse Marco Mancini Pieter Lonneville

Henderson, a lifetime achievement

British chef Fergus Henderson just won the Lifetime Achievement Award, ahead of The World’s 50 Best Restaurants Awards 2014, taking place on the 28th of April at the London's Guildhalil. A meat maestro and founding partner of St. John, with several restaurants in London, Henderson has been awarded mainly because of the promotion of nose-to-tail cooking – the use of every part of the animal, which is now practised in many kitchens


Ninth Festival Loiseau at Belle Mare Plage

Ninth edition from 30th March, at Belle Mare Plage, a resort of Constance group on the island of Mauritius, of the Festival Culinaire Bernard Loiseau, ending Sunday 6th April. Six European young starred chefs and six young chefs of Constance group will cook divided into pairs, one cook from abroad one from here. In the jury, with madame Dominique Loiseau and chef Patrick Bertron, also Identità Golose with Paolo Marchi


Helena Rizzo best female chef 2014

Helena Rizzo, chef of Maní restaurant in Sao Paolo, Brazil, is the Veuve Clicquot World’s Best Female Chef 2014, according to the jury of World's 50Best Restaurant. Rizzo succeeds in the award to glorious colleagues such as Nadia Santini, Bask Elena Arzak and French Anne-Sophie Pic. The paulista chef will be awarded in London on next 28th April, the day when the 50 best restaurant's list will be officially announced


Berezutskiy best Russian young chef

It's Sergej Berezutskiy from Moscow the best young chef of the year 2014 in his country. The title, awarded today at restaurant White Rabbit in Moscow by an almost entirely Italian jury, will allow the cook to take part to the S.Pellegrino Cooking Cup 2014, scheduled in Venice for next June. Sergej is the twin brother of Ivan, already a name in the panorama of young and creative Russian cuisine


Nahm at the top of Asia

Bangkok's Nahm has been voted the best restaurant according to the S.Pellegrino Asia's World's 50 Best. The restaurant by chefs Thompson and Polsuk (recently seen at Identità Milano) ensues Tokyo's Narisawa, who ranked second this year. At the 3rd place, an Indian restaurant, Gaggan, based in Bangkok. Hong Kong's Amber ranked 4th and Tokyo's Ryugin 5th. With 17 restaurants out of the 50 China is the most represented country in the list


Bonci and Cuttaia ready for Omnivore

Paris, France, March 16-18th: the next edition of Omnivore, the "100% jeune cuisine" cooking congress, is ready to start at the Maison de la Mutualité, rue Saint Victor. In between the French chefs, both promising and already successful - from Piège to Toutain; from Pierre Gagnaire to Guillame Monjuré -  the schedule will include two Italians: Pino Cuttaia from Sicily and bread-and-pizza chef Gabriele Bonci from Rome


Italy-Thailand, a dinner at Trussardi

An important dinner will take place on Sunday February the 9th at Trussardi Alla Scala in Milan: resident chef Luigi Taglienti will host colleagues Dylan Jones and Bo Songvisava of Bo.lan restaurant in Bangkok, for a special meal organized together with Identità Golose. The tasting menu will include 6 dishes at the cost of 150 euro per person. For informations and bookings, alessandrolonghin-ext@trussardi.com, +39.366,6467249 


Ice-cream: France wins, Italy second

France has just won the sixth edition of Coppa del Mondo di Gelateria, Ice-cream world cup, at Sigep in Rimini. The team's subject, led by Elie Cazaussus and composed by Christophe Bouret, Benoit Lagache, Jean Christophe Vitte and Yazid Ichemrahen was about “Leonardo Da Vinci's universe”. Italy ranked second with Stefano Biasini, Massimo Carnio, Marco Martinelli e Luca Mazzotta. Poland ranked third


Luigi Nastri heads to Paris

Starting today, Luigi Nastri, always a chef of Settembrini in Rome, is the cook chief of Gazzetta restaurant in Paris. The former chef (and founder) Petter Nillson decided it was time to go back to Stockholm where his family lives. As Scatti di Gusto states, the Roman colony in Paris is now stronger than ever: after Giovanni Passerini at Rino, now it's time for Luigi Nastri


Eater's best restaurants 2013

Pakta in Barcelona, Amass and Bror in Copenaghen, Carbone and Mission Cantina in New York, Chengdu Taste in Los Angeles, Edwins in Cleveland, Saltimporten Canteen in Malmö. Sweden, Vin Papillon in Montreal (Canada). These are just a few of many restaurants quoted into the traditional Eater's survey. The renowned food online magazine asked the opinion to several important food journalists and experts


Gvci, Salicrù chef of the year

Ivan Icra Salicrù of restaurant Ronda in Dubai was nominated chef of the year by Gvci, Gruppo virtuale di cuochi italiani, an award estabilished to celebrate non Italian chefs cooking Italian cuisine abroad. Salicrù will receive a silver plate and will be invited to take part, next January the 17th, to the International Day of Italian Cuisines. The Italian dish they celebrate this year is Spaghetti with tomato and basil


AltoGusto at Tivoli in Cortina

Dolomiti mountains are hosting AltoGusto, a gastronomic tour dedicated to cucina d'autore in the best restaurants of the area, with menu inspired by the theme "Cinema in the kitchen". On Friday December 13th, you can have dinner at Tivoli in Cortina d'Ampezzo (Belluno) with chef Graziano Prest and Cantine Ferrari, together with an homage to actor Alberto SordiAltoGusto will proceed then with 6 more dinners


Happy birthday, Identità English

December 2nd 2012 – December 2nd 2013 – the English version of Identità Golose’s website turns one. During the past 365 days, Slawka G. Scarso’s team has translated as many as 410 articles in 28 sections, a great number of pieces to be added to the over 300 portraits of chefs and to the hundreds of recipes that have enriched the website from the start. This important project aims to increase the audience of enthusiasts far beyond the Italian borders


Casa Vicina's 10th anniversary

Tomorrow night, great dinner at Eataly Lingotto in Turin. They will celebrate the 10th year anniversary of restaurant Casa Vicina - Guido per Eataly, one Michelin star. Together with Claudio and Anna Vicina there will also be chef Peter Brunel. Dinner is 75 euro per person, wines included, 8 courses from Potato cooked in argyle together with rice stems and trout eggs to an Inusual panettone. For bookings +39.011.19506840


Bottura and the Operazione Parigi

It's called Operazione Parigi and it's a project that is "going to take Italian food culture to the gastronomic capital of the world", with lectures on excellence held at the Italian institute of culture taken by Massimo Bottura, the first promoter, together with 16 important colleagues: Uliassi, Cedroni, Esposito, Perbellini, Cuttaia, Sultano, Oldani, Romito, Alajmo, Cannavacciuolo, Cracco, Scabin, Beck, Crippa, Berton, Cerea and Niederklofer



Identità Golose 10 years (Video Brambilla - Serrani - Cicogna, duration 5'31")

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About us

A quest for passion

Anneke Van Sande tells us her dining room story. And her love found in a kitchen in Verbier


Anneke and the kitchen team at Chalet d'Adrien: this was a life-changing experience for her, it made her learn many important and different things, from filleting a fish to taking care of every detail. Today she uses these skills at restaurant Chez Dany, also in Verbier

Magic between Mauritius and Sweden

The surprise oyster served by Holmström, chef at Gastrologik in Stockholm, at the Festival Loiseau


A portrait, downloaded from the website of the Gastrologik Restaurant in Stockholm, of the two chefs and owners of the restaurants which stands apart from the offer in the Swedish capital because there is no menu from which to choose from: left, glasses and dark hair, Anton Bjuhr, and right, blond Jacob Holmström. The latter is the author of an oyster that was highly appreciated during one of the gala dinners held within the Festival Bernard Loiseau in Mauritius

The man who cuddled octopus

At "Sangue na Guelra" in Lisbon, Alessandro Negrini floors everyone with only one move

The ritual photograph of the sous chefs who participated in the Portuguese festival celebrating fish: Leonardo Pereira of Noma, Nacho Baucells and Hernan Luchetti of Celler de Can Roca, Sven Wassmer of Focus and Alessandro Negrini (he, instead, is executive chef) of Il Luogo di Aimo e Nadia

A glass of Latium

Historic grape varieties give life to great wines. Which deserve to be given value to

Cesanese del Piglio is a historic grape variety from Latium, cultivated on the slopes of Monte Scalambra. But there’s also Bellone, Greco Moro, Maturano Bianco, Campolese... These indigenous grape varieties, in the last few years have been rediscovered by various wineries in the region, with high quality results. And with a good success, especially abroad

Nemo propheta in patria – nobody is a prophet in his own country. This Latin saying is perfect to describe the wines produced in Latium. In this case, the homeland (patria) is the eternal city, Rome. The wines that need to find space in the restaurants of the capitals are indeed those produced using indigenous grape varieties. And this was one of the themes to be analysed at Vinitaly, which ended a few days ago.

Beck, twenty years at La Pergola

The German chef arrived in Rome in August '94. The world’s most powerful people were already his clients

German chef Heinz Beck, born in 1963 in Fiedrichshafen, on the banks of lake Constance, tied his name to that of La Pergola, the golden restaurant on top of the Rome Cavalieri hotel, on the hill of Monte Mario. He arrived on August 1st, coming from Berlin, and on May 1st he will present the special menu celebrating the first twenty years at the helm of a place of pure pleasure. His first service was on November 4th 1994, earlier than what planned that summer

Giornata speciale quella di giovedì 17 aprile per Heinz Beck, ruotata attorno a due numeri, uno evidente e l’altro da individuare sottotraccia: il 20 e il 3. Due volte vent’anni perché lo chef, prima ha presentato il menù che dal 1° maggio celebrerà i primi quattro lustri di strepitosa vita della Pergola, e poi ha annunciato il Contest Vent’anni. Il bavarese ha invitato infatti chi spegnerà venti candeline nel corso del 2014 a inviargli, via facebook, una ricetta originale, tutta sua. Una giura le esaminerà scegliendone cinque e i rispettivi autori dovranno prepararle. Alla fine avremo un vincitore e quel vincitore si confronterà con chi lavora quotidianamente nella cucina di Beck...

Modena according to Bottura / 2

Back to the capital of the noble House of Este. With trattorias, dairy factories and... Balsamic vinegar

Osteria Francescana’s chef (+39.059.210118) – in a photo taken by Brambilla Serrani during his lesson at Identità Golose 2014 - says he’s a man in whose blood runs balsamic vinegar. Who could be better than him to tell us about this product?

If, on the contrary, one is to have a real meal, as a first recommendation I’ll “play at home” and choose Franceschetta58: I really enjoy eating there, in the calm moments I manage to cut out for myself. It’s a small, informal, welcoming place where you can drink a good wine and enjoy a simple dish made with excellent raw materials, food that makes you feel at ease, makes you feel the comfort of your own home. Hospitality and nonchalance are the winning factors; wine comes from natural productions, with lots of attention to organic wines, but without forsaking Italian and foreign bubbles.

Lopriore goes back home

The great chef from Como starts a new adventure, called Kitchen. Lake fish and creativity

Bresaola, wild herbs and alosa agone paté, one of the new dishes in Kitchen’s menu, part of the Grand Hotel di Como, tel. +39.031.5160460, Paolo Lopriore’s new home. The 40 year-old chef from Appiano Gentile is back after 10 years at Il Canto della Certosa di Maggiano, Siena

La notizia circolava da tempo, condita anche da diverse fantasie, ma adesso ci siamo davvero. Paolo Lopriore ha inaugurato la sua nuova casa, il ristorante Kitchen, attiguo al Grand Hotel di Como. È un confortevole resort di 4 stelle di proprietà di Meta, società che fa capo alla famiglia De Santis, noti imprenditori del settore alberghiero lariano. Uno spazio moderno e raffinato, che ben si addice alla sobria eleganza del lago. Una sala volutamente informale, con tavoli privi di fronzoli, candele e ornamenti, per una trentina di coperti al massimo.

Modena according to Bottura / 1

A story in two episodes in which the chef unveils his favourite spots in his hometown

Today we republish the first part of Massimo Bottura’s article on his favourite places in Modena, written for the 2014 edition of Guida ai ristoranti di Identità Golose, published by Mondadori. Trattorias, dairy factories, pastry-shops, cafés but also heart and soul: Osteria Francescana’s chef (+39.059.210118) tells us about the capital of the noble House of Este (photo credits Brambilla Serrani)

Modena is not my hometown, it’s not the town in which I was born and raised. It is the town in which I strongly wanted to live and in which I wanted to base my work. Modena is my fantasy, my past and my future, one of the most important sources of inspiration for my dishes, because it is also a sound supply for the raw materials I use. Indeed, I believe that never as in times of economic crisis as these it is essential, for a territory, to work as a network, supporting each other, trying to buy local products while exporting the love for your land. I don’t believe there’s another way to shorten the supply chain and meet local producers, breeders, dairy farmers and more. I believe that all businesses located in a territory should count on each other, for support and reciprocal inspiration. This, in Modena, happens almost all of the time.

Unico, once again

From Selva di Valgardena to Milan: Felice Lo Basso climbs the World Join Center skyscraper

Venison carpaccio, mixed mountain mushrooms and speck mousse, one of the dishes by Apulian chef Felice Lo Basso, who recently became chef at Unico in Milan, taking the position that once belonged to Fabio Baldassarre (now at Carlyle). After a long experience in Valgardena, at Alpenroyal, Lo Basso and sous chef Nicola Popolizio land on the top floor of the Milanese skyscraper, tel. +39.02.39261025

Felice Lo Basso is used to heights and risks no dizziness. The chef from Molfetta, in Apulia, as of this coming May 15th will start the new management at Unico, the restaurant on top of the World Join Center skyscraper in Milan. The challenge remains a huge one. After eleven years in the kitchen of Alpenroyal in Selva di Valgardena, where in 2011 he conquered the first Michelin star, moving to the 20th floor of the Milanese skyscraper is more than a matter of changing sceneries. Of course, the heavens of gourmet are closer to the 3000 metres above the sea level of the Dolomites, than to the twentieth floor in Viale Achille Papa: Lo Basso knows this. And he also knows that the sky over Milan has already got twelve starred chefs, all talented, noble and with a certain media appeal, which is always a plus. The chef from Apulia, however, is not the kind to be daunted by this.

Refettorio Ambrosiano

In Milan, Bottura summons the greatest chefs in the world. They will cook for the poor during the Expo

Right to left, Davide Rampello and Massimo Bottura, this morning in cardinal Angelo Scola’s (fourth from the right) Archdiocese in Milan presenting the Refettorio Ambrosiano project, a permanent kitchen which in May 2015 will feed students and poor people in the theatre beside the San Martino parish church, in Greco, a neighbourhood in the suburbs of Milan. Every day, a different chef will cook: from Ferran Adrià to Renè Redzepi, from Alain Ducasse to Gualtiero Marchesi

Refettorio Ambrosiano is built in the old theatre connected with the parish church of San Martino, in Greco, in the suburbs of Milan. It’s a room from the Thirties, later abandoned, which will be completely renovated and redesigned by great artists, designers, artisans and architects. A space in which – during each of the 30 days in May 2015 – the greatest Italian and international chefs will cook the food left over in the pavilions of the Expo, for students at lunchtime and for the poor in the evening.

Eneko’s elusive charm

The different souls of Atxa’s Azurmendi.
Mixing provocation and reassurance

Eneko Atxa stood out thanks to the success he conquered in very little time. In five years’ time, his Azurmendi, in the small village of Larrabetzu, in Biscay, tel. +34.944.558.866, obtained Michelin’s highest acknowledgment and became a point of reference in the Basque restaurant scene. Also thanks to his attention to eco-friendly beauty

«Exceptional Bloody “Mar”…». «Crazy cocoa notes…». «A harmonic explosion…». I go through my notes, taken during a lunch at Azurmendi, a few weeks ago, cuddled in an eco-friendly, imposing and beautiful restaurant built with crystals, iron, wood and stone. Perhaps also because of a few initial glasses of “42” - txakoli maison aged for six months in French oak barrels, a small production of 2,000 bottles - Eneko Atxa’s profile was still a little out of focus.

Da Vinci: the genius of Eataly Firenze

Enrico Panero: as of January, there’s a great promise at the helm of the gourmet restaurant

After the success of Marin, Porto Antico’s restaurant inside Eataly Genova, Enrico Panero, 27, was called to direct the kitchen of the new restaurant inside Eataly Firenze (+39.055.0153603). A task the young chef is interpreting with a research inspired by the lightness and harmony

At the end of January, and with little media clamour, Da Vinci, Eataly’s gourmet restaurant opened to the public in Florence. At the helm of the kitchen, on the top floor of the noble palace a few steps from Florence’s cathedral, there’s talented chef Enrico Panero, born in1987. The rooms are snug, with wide tables finely separated from one another. The setting is minimal yet the precious frescos on the ceiling remind us we’re in the town’s historic centre. The table setting is essential, lightened up by the 19th century style under-plates recalling the decor/ceiling. The menu, which includes four alternatives per course – interesting and moderately creative – celebrates what nature bestows. The dishes are certainly very contemporary, if by this we intend a minimal use of fat and the unbroken principle that a good dish can be noticed even after you leave the table. There are two tasting menus, fish or meat based, so one can taste the whole repertoire. The wine list fully interprets Eataly’s vino libero (free wine) spirit, with eco-friendly products, using no fertilizers, weed killers and sulphites.

Three months at Redzepi’s

Il giovane chef Matteo Aloe ci racconta i novanta giorni con René Redzepi in cui ha scoperto l'amore per le materie prime

Matteo Aloe, born in 1986, is chef and manager, together with his brother   Salvatore, of Berberè and AlceNero-Berberè in Bologna and the surroundings. The recent internship at Noma in Copenhagen allowed him to acquire an extraordinary experience and to dedicate himself to the discovery of new flavours and new approaches to food     culture

Gennaio, febbraio, marzo. Dal cuore dell'inverno all'inizio della primavera. La mia esperienza al Noma di René Redzepi si è consumata negli stessi giorni in cui la vita dal letargo invernale è rinata nelle campagne danesi. A gennaio sono rimasto spiazzato da una cucina in cui anche il sacco dell’immondizia ha un odore invitante. Tante, tantissime fermentazioni che, come nel caso del fermented black garlic, ti portano con la mente in un viaggio lontano mille anni a immaginare i sapori dei vichinghi. Gli stessi che calpestavano il muschio nelle foreste svedesi, e che oggi il Noma serve fritto assieme a una polvere di porcini e creme fraiche. Più passavano le ore in cucina, più toccavo gli ingredienti e più capivo che quella del Noma non è solo una cucina del territorio, ma è una cucina della terra. Soprattutto in inverno i piatti sono composti dalla vita sotterranea e sommersa: barbabietole, radici di sedano, patate, formiche, alghe, porri.

Paris and a great Italian Saturday

Gianluca De Simone is the first finalist in the world pesto championship, having well dominated the power of garlic

Of course there had to be a souvenir photograph of the first Concours du meilleur pesto de Paris, taken in front of the entrance to Le Purgatoire at 54 Rue de Paradis. Left to right, in the first row: Benedetto Chierici of Qualitalia, the engine behind everything Alessandra Pierini, winner Gianluca De Simone, the only one wearing a green apron, Sergio Di Paolo of Associazione dei Palatifini, Stefano Palombari of L’Italie à Paris (wearing glasses) and finally critic Périco Légasse. In the second row, again L2R, volcanic Filippo Giarolo, pastry-chef Benoit Castel, chef Maurizio Pinto and, half-hidden, host Alain Cirelli. Paolo Marchi was on this side of the camera


A whole Saturday, yesterday, on April 12th, took place without ever meeting a grumpy face. As for me and those who arrived directly from Italy, this was mostly thanks to the fact we were in Paris, while for those who live in Paris all year round, the fact it was a beautiful sunny day made the difference. “So it’s always grey and it almost always rains”, which may not true but in Paris this is the case, so with blue skies and a justly fresh-warm breeze, at least since two weeks ago, why not smile?


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Click here to see the complete list of chefs and protagonists
Gastón Acurio
Massimiliano e Raffaele Alajmo
Josean Alija
Corrado Assenza
Enrico Bartolini
Lidia e Joe Bastianich
Heinz Beck
Beniamino Bilali
Angelo Biscotti
Massimo Bottura
Cristina Bowerman
Thierry Bridron
Antonino Cannavacciuolo
Moreno Cedroni
Daniela Cicioni
Luca Pardini, Edoardo Grassi e Marco Civitelli
Christian e Manuel Costardi
Carlo Cracco
Enrico Crippa
Pino Cuttaia
Enrique Dacosta
Gian Pietro e Giorgio Damini
Kobe Desraumaults
Loretta Fanella
Gianluca Fusto
Roberto e Fiorella Ghisolfi
Giuseppe Iannotti
Chumpol Jangprai
Bo Songvisava e Dylan Jones
Jeff Katz
Antonia  Klugmann
Marco Mancini
Christian Milone
Luciano Monosilio
Alessandro Negrini e Fabio Pisani
Beniamino  Nespor ed Eugenio Roncoroni
Norbert Niederkofler
Davide Oldani
Rodrigo Oliveira
Simone Padoan
Giuseppe Palmieri
Pierpaolo Pavan
Franco Pepe
Roberta Pezzella
Paolo Piantoni
Fulvio Pierangelini
Jean-François Piège
Alessandro Pipero
Prin Polsuk
Federica Racinelli
Marco Reitano
Niko Romito
Alessandro  Roscioli
Simone Salvini
Ciro Salvo
Nadia, Antonio e Giovanni Santini
Davide Scabin
Emanuele Scarello
Bruno Scavo
Julia Scavo
Massimo Spigaroli
Silvio Spinelli
Mauro Uliassi
Daniele Usai
Henrik Yde
Click here to see the complete list of chefs and protagonists
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Primo piano
Identità Golose Eataly Smeraldo, ci siamo
Ancora pochi giorni e aprirà a Milano l'attesissimo store di cose buone. La nostra anteprima

leggi | di Identità Golose
Affari di Gola di Paolo Marchi
Parigi val bene un mortaio
Sabato in Francia il via del mondiale di pesto 2016. Tutto grazie al sogno di Alessandra Pierini

leggi | di Paolo Marchi
Cibi Divini
Esprì, la cucina naturale è servita
A Colonnella nel Teramano la modernità della Tommolini: dall'antipasto vegano alla carne bio

leggi | di Paolo Marchi
Identità Golose Su quel ramo del lago di Garda
Nella Grande Limonaia del Lefay Resort: leggerezza e semplicità tra le onde di Gargnano

leggi | di Davide Bertellini
Dal Mondo
Identità Golose Parigi in cinque mosse
Vivere la Ville Lumière attraverso un'itinerario insolito. Per godere da colazione a cena

leggi | di Lisa Marchesi
Zanattamente buono
Il risorgimento di Baronetto
Anteprima sul Cambio di Torino, la nuova ambiziosa avventura del grande cuoco ex Cracco

leggi | di Gabriele Zanatta
Ricette illustrate
Pillole di Klugmann
Alchimie e ingredienti illustrati della cuoca triestina nella laguna incantata del Venissa

leggi | di Gianluca Biscalchin
Carlo Mangio
Talento Bastard
A Santander in Cantabria per scoprire una delle più scintillanti promesse della cucina spagnola

leggi | di Carlo Passera
De Cesars Palace
Dieci volte Gioia
Lo chef della Posta Vecchia celebra il decennale al timone del Cesar. Con una cena da ricordare

leggi | di Federico De Cesare Viola
Spotti e mangiati
I restauri di Piazza Duomo
Il ristorante di Enrico Crippa diventa ancora più accogliente e funzionale. Mentre la cucina...

leggi | di Gualtiero Spotti
A tutta birra
Identità Golose Semplicemente La Rossa
La ricetta dolce di Luigi Salomone, vincitore della terza edizione del Premio Birra Moretti Grand Cru

leggi | di Luigi Salomone
Identità Golose Il primo ćevapčić non si scorda mai
Sarajevo: i migliori indirizzi per gustare le deliziose salsicce di carne di manzo e agnello

leggi | di Serena Guidobaldi
China Grill
Identità Golose L'Italia di Jean-Georges è a Shanghai
Lo stano caso dell'insegna italiana del noto chef alsaziano, con una giovane coreana al timone

leggi | di Claudio Grillenzoni
Dieci anni, un congresso
Brambilla, Serrani e Cicogna e un video che riassume i momenti più belli del decennale

leggi | di Francesca Brambilla e Serena Serrani
Identità Golose Tutte le magie di Duytsche
Il grande pasticciere francese di Valrhona stupisce Milano con quattro minicapolavori

leggi | di Annalisa Cavaleri
Frantoio Squadrilli
Giro d'Italia in 22 cultivar
Un volume interessante per conoscere l'Italia attraverso le varietà autoctone di olivo

leggi | di Luciana Squadrilli
Giovanna a Capo-tavola
La cucina Cape Malay
Alla scoperta di un'importante tradizione gastronomica che unisce felicemente due mondi

leggi | di Giovanna Sartor
In cantina
Bye bye Vinitaly
Si è chiusa la 48ma edizione della rassegna scaligera. Con molte luci e qualche ombra

leggi | di Raffaele Foglia
In libreria
Il vocabolario di Alex Atala
Nel nuovo volume edito da Phaidon, 65 ricette riassumono l'universo del grande cuoco paulista

leggi | di Cinzia Benzi
In sala
Identità Golose In sala per amore
Ludovica Rubbini, da Bologna a Cortina per alimentare il talento del marito Riccardo

leggi | di Ludovica Rubbini
Le nostre cene
Identità Golose La domenica della Cassoeula
Appuntamento il 10 con la Mora Romagnola di Zivieri cucinata da Battisti. Fusto al dessert

leggi | di Identità Golose
Mare Aperto
Saranno tutte capesante?
Il mollusco dal nome nobile attira le frodi. Leggere sempre attentamente le etichette

leggi | di Antonio Vasile
Roma-Bombay mix
La combinazione di due farine dà luogo a un piatto vegano ricco e dal sapore intenso

leggi | di Simone Salvini
Nordic Food Lab
Identità Golose La sinfonia dell'amaro
Tecniche e applicazioni per imparare a trattare e apprezzare un gusto in ascesa. Non solo al nord

leggi | di Ben Reade
Parigi a tutto Tondo
Nel nome del pane
Storia di Christophe Vasseur, manager diventato boulanger. Per assecondare il suo sacro fuoco

leggi | di Simone Tondo
Penna al cuoco
Identità Golose Figli di pasta madre
Renato Bosco e la proposta di una marchio che faccia chiarezza su un argomento di moda

leggi | di Renato Bosco
Pensa Tè
In Cina con Baldassarre
Il cuoco abruzzese dell'Unico esprime una grande predilezione per i più eleganti tè asiatici

leggi | di Francesca Natali
Piatti all'ingiù
L'uomo che sussurrava alla Terra
Storia di Jim O’Gorman, produttore biologico tra i più stimati (e ascoltati) di Nuova Zelanda

leggi | di Cinzia Piatti
Südtirol amore mio
Identità Golose Felice sulle montagne
Come Lo Basso, cuoco di Molfetta, ha stregato tutti all'Alpenroyal di Selva di Val Gardena

leggi | di Angelo Carrillo
Fantamarchi new
Chef di cucina magazine
marchi di gola
nuova cucina italiana
News food
Identità Golose - i protagonisti della cucina
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