IT

Congress Hub Identità Golose

Chefs

Chef

Ferdinando Martinotti

GLI CHEF

Ferdinando Martinotti Emanuele Mennella Luca Zucchini Romain Meder Ferran Adrià Tommaso Cannata Cristoforo Trapani Luca Gardini Emanuele Manfroi Gian Pietro e Giorgio Damini Rodrigo Oliveira Paolo Donei Giulio Terrinoni Rocco Princi Leonor Espinosa

Clelia d'Onofrio Giorgio Servetto Dominique Crenn Janez Bratovž Nicola Olivieri Shane Osborn Luca Zaccheroni e Omar Casali Giorgio Locatelli Daniel Burns Valentina Rizzo Carlo Sebastiani Carlo e Giovanni Guffanti Fiori Corrado Scaglione Alessandro Perricone Gastón Acurio

Claudio e Anna Vicina Marta Grassi Chiara Patracchini Riccardo Antoniolo Davide Comaschi Giuseppe Bosin Denny Imbroisi Davide Canina Andrea Grignaffini Michele Lazzarini Maria Solivellas Francesco Mazzei Mizukami Riki Giuseppe Lo Iudice e Alessandro Miocchi Alice Delcourt
Recipes

Recipes

Citrus fruit & shellfish

LE RICETTE

Citrus fruit & shellfish
by Sergio Dondoli Mullet sandwich with oyster mayonnaise
by Emanuele Scarello Cebiche caliente
by Gastón Acurio Ragusano cheese ice-cream with chocolate shortbread
by Corrado Assenza "Che figata"
by Moreno Cedroni Red identity
by Franco Aliberti Cuttlefish gnocchi, broccoli juice, Romanesco broccoli and Taggiasca olive oil
by Andrea Berton Curly strudel with custard ice-cream
by Iside De Cesare

Petite Marmite
by Davide Scabin Tortelli dei Farnese
by Filippo Chiappini Dattilo Mezze maniche with “ragout”… 847 km from Naples
by Enrico Crippa The four seasons
by Loretta Fanella Linguine with the fifth quarter of squid
by Marianna Vitale Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by Alfonso Caputo Soft potato with verbena and roast kidney
by Enrico Bartolini Tagliatelle with langoustines
by Niko Romito

Leek and bacon croissants
by Andrea Menichetti Rigatoni, lettuce with liquorice and grated oil butter
by Carlo Cracco Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by Maria Josè San Román Hand drawn rigatoni with cooked and raw scorpion fish in its ragout
by Alfonso Caputo Breadsticks on a sheet of salt
by Tomaž Kavcic Egg and cauliflower
by Antonia Klugmann Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by Roberto Carcangiu Macarons, pumpkin, apple, dog rose and spelt spaghetti
by Alessandro Gilmozzi
Sections

Sections

Signature Dishes

Dici oro, dici risotto allo zafferano... Sì, ma con midollo di mare!

SECTIONS LIST Dossier Speciali AUTHOR'S LIST

Primo piano Zanattamente buono Affari di Gola di Paolo Marchi Capolavori Italiani in cucina Dall'Italia Dal Mondo A tutta birra Best Before Bowerman around the world Carlo Mangio China Grill Cibi Divini Cibografando Dolcezze East Lombardy Fine writers Frantoio Squadrilli Fuori Expo Giovanna a Capo-tavola

Green Guida alla Guida Hôtellerie Identità Expo Identità Golose Milano IG2018: il fattore umano IG2019: costruire nuove memorie IG2020: on the road IG2021: il lavoro IG2022: the future is now IG2023: ladies and gentlemen, the revolution has been served IG2024: the disobedience IG2025: Identità Future In cantina In libreria In sala Le nostre cene Mare Aperto Mondo pizza

Naturalmente Nordic Food Lab Passione Gelato Pensa Tè Signature Dishes Ricette illustrate Shake & shock Spotti e mangiati Female chef's life stories Chefs' life stories Tutto Expo
Partners
Events

International Events Identità Los Angeles Identità New York Identità London Identità Boston Identità Chicago

Other Events Identità di Gelato Senigallia Grandi cuochi all'Opera Identità Future Identità Cortina Identità di libertà Tutti a Tavola!! #spesaalmercato Qoco Un risotto per Milano Shanghai

Identità Expo Presentazione Calendario Partners

Le cene di Identità Golose A tavola con noi
Newsletters
Search
Congress
Identità Golose Milano

Home
Sections
In libreria
Nessun contenuto

Nessun contenuto

Spiacenti, al momento non è disponibile nessun contenuto.

Share

In libreria

by

Author's articles list

In libreria

by

Author's articles list

Latest articles published

26-10-2023

Bob Noto and Torino Buonissima

Champagne Magnum Opus by Richard Juhlin is published in English by Rizzoli Internationl and is available in the bookshops and from the online store (visit the website); 350 pages, recommended price $85.00

15-05-2023

Richard Juhlin and his new book Champagne Magnum Opus, the real Champagne Bible

The new book Le Stelle Michelin in Italia -Enciclopedia dei ristoranti stellati italiani dal 1959 al 2021, freshly published by Maretti Editore and, to the right, its author-publisher Manfredi Nicolò Maretti. Photos by Lido Vannucchi

12-04-2022

"Le Stelle Michelin in Italia", here's the book that says it all (with a preface from Paolo Marchi)

03-02-2021

There's a new France that loves Italy

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

18-12-2020

When does a dish matter?

Ferran Adrià and Giuseppe Lavazza at the presentation of Coffee Sapiens, a few days ago in Milan

13-12-2018

Coffee Sapiens: Adrià and Lavazza, exploring the frontiers of coffee

Mauro Colagreco and Massimo Bottura

05-12-2018

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

The two covers of Fool magazine #7, published in a double version: the cover with Bo Songvisava of Bo.lan in Bangkok and the one with Aaron Turner of Igni, Australia. Published in Sweden, written in English, you can order it online for 23.59 euros (limited edition, 3,000 copies)

08-09-2018

Fool #7: Food=Politics

Copies of issue number two of Caffè Italia, available online from caffeitalia.se, for 33 euros. Swedish photo-reporter Johanna Ekmark, who’s lived in Italy for over 30 years now, curates the project

16-04-2018

Caffè Italia, poetry on paper

Fabrizio Fiorani, born in Rome in 1986, is the pastry-chef at restaurant Luca Fantin in the Bulgari Ginza Tower in Tokyo, Japan. He’s the author of a book titled "Tra l'onirico e il reale" [Between oneiric and real], Chiriotti Editore, 60 recipes, 74 euros if you buy it online

17-02-2018

Fabrizio Fiorani, between oneiric and real

17-01-2018

Altri grani altri pani, the bread bible

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

22-12-2017

At Refettorio Bread is gold

A souvenir photo with Bruna and her five children in Bergamo at the presentation of the book published by Mondadori and dedicated to one of the greatest families in the global restaurant scene: Da Vittorio, storie e ricette della famiglia Cerea. Left to right: Bobo, Chicco, Francesco, Rossella, Barbara and their mother. Where’s Chicco? He’s there, but you can’t see him, hidden behind Francesco. If you look hard, his right shoulder shows on top of Francesco’s and Bobo’s hands. Photo by Paolo Marchi

11-12-2017

On being Cerea these days

"Food & Beer", a book published in English by Phaidon (33.96 euros from Amazon) and signed by Jeppe Jarnit-Bjergsø and Daniel Burns, respectively Danish and Canadian chefs, managers at Tørst and Luksus, a beer bar with restaurant with a Michelin star at Greenpoint, Brooklyn, New York. The book is an organic analysis of food and beer pairing, in 75 recipes

17-01-2017

Food & Beer, the heritage of Daniel Burns

A detail of the cover of "The Ten (Food) Commandments" by Jay Rayner, restaurant critic and food-writer from London, a sarcastic journey through the obsessions of food modernity. The book (160 pages) was originally published by Penguin. The Italian edition was published by EDT. You can buy it online at a discount (11.48 euros instead of 13.50)

02-12-2016

The Ten (Food) Commandments

As many as 24 prizes in this edition of the L’Espresso guide of Italian restaurants. The first goes to the Pranzo dell’Anno [lunch of the year] at Osteria Francescana in Modena. Massimo Bottura was not in Florence because he’s in America. On the stage at Stazione Leopolda went three pillars of Francescana, in the photo the three of them are to the right of the curator Enzo Vizzari: Davide Di Fabio (beard and glasses), Giuseppe Palmieri (holding the prize) and Enrico Vignoli, who manages Bottura’s diary, a honour and a big responsibility too (photo by Camilla Rocca)

23-10-2016

Only one at the top? No more

13-10-2016

Fantin, intercontinental acrobatics

Some of the people who participated yesterday in the presentation of "D'O Eat better. Ricette per lo sport" (Mondadori-Gazzetta dello Sport, 190 pages, 13.90 euros if you buy it online) by Davide Oldani (fourth from the left). Left to right, coach Fabio Capello from Friuli, Francesca Brambilla (co-author of the photos in the book), Don Gino Rigoldi, Serena Serrani (the other co-author of the photos) ex canoeist and multiple Olympics medalist Antonio Rossi

14-09-2016

Oldani, sport and good cooking

Meat lasagne in the style of the Marche, one of the 38 recipes in the book "Nutrirsi con gusto", by authors Mauro Uliassi and Paolo Piaggesi, publisher Fondazione Serena Onlus for Centro Clinico Nemo in Milan (for enquiries and purchases +39.02.91433773 and camilla.pietrantonio@centrocliniconemo.it). The preparations were designed for those who suffer from dysphagia and find it hard to swallow food and liquids

12-07-2016

38 madeleine biscuits against dysphagia

The first issue of Caffè Italia, subtitled "Celebrating the soul, flavour & backbone of Italy", a series conceived by Swedish photo-reporter Johanna Ekmark, who’s been living in our country for over 30 years. The project is focused on the stories of great Italian craftsmanship (not just food) escaping any possible stereotype. You can buy it online from caffeitalia.se, for 33 euros

15-06-2016

Caffè Italia: craftsmanship and beauty

In this article Stefania Viti, an expert on Japan and Japanese cuisine, tells us all the secrets to recognise the best sushi and eat it in the best way

24-11-2015

The basics of an excellent sushi

The cover of El Somni. Book and dvd can be bought from Amazon for only 22.90 US Dollars

04-03-2015

El Somni, the book

Nicola Dinato is the patron-chef at Feva, in Castelfranco Veneto. He travelled for six years working in the most important European kitchens

22-11-2014

Dinato tells the story of his life as a chef

The cover of the eighth edition of Guida di Identità Golose, a compass guiding the readers to signature restaurants in Italy and around the world with awards given to the young stars (published by Mondadori, 19,90 euros). The editorial project will be illustrated tonight at Eataly Smeraldo, starting from 5 pm, during an event open to the public. Starting from 7 pm, 8 chefs will cook in various kitchen stations while at restaurant Alice Viviana Varese and Luca Fantin will orchestrate a 4-hands dinner

10-11-2014

The Eighth edition in numbers

The life-size reproduction of the Michelin Guide. It was dominating the entrance of hotel Principe di Savoia in Milan last Tuesday November 4th, on the day of the presentation of the 2015 Italian edition

06-11-2014

All the numbers of the 2015 Red Guide

Massimo Bottura, chef and patron at Osteria Francescana in Modena during the presentation of Vieni in Italia con me on the stage of Eataly Smeraldo in Milan last October 28th

31-10-2014

Come discover Italy with me

"The Carnivore's Manifesto" by Patrick Martins (with the aid of journalist Mike Edison) was published last May in the United States, by publisher Little Brown. The author is not only the founder of Slow Food Usa, but also of Heritage Foods Usa, a company focused on the distribution of meat from sustainable breeders that pay attention to biodiversity, and of the web-radio channel Heritage Radio Network, producing programmes on all that regards food culture

28-10-2014

The Carnivore’s Manifesto

A fun shot of Enrico Crippa during the award ceremony for the World's 50 Best Restaurants on Monday April 29th 2013 in London. Under the shirt, the chef from Piazza Duomo in Alba, was wearing a t-shirt made explicitly thinking of 100% Alba, the book he would later dedicate to the city that adopted him

30-08-2014

100% Alba, living a success

Black and white cover and glossy heading. This is how the Italian edition of Four debuts. For the editorial market in our country, the choice was to focus on only one protagonist per issue. And to start with the most notorious of them all, namely Carlo Cracco, to whom the second issue of the magazine should also be dedicated

30-06-2014

Totally Cracco

Andrea and Luca Garelli, twin brothers and waiters at Osteria Francescana in Modena, portrayed by Swedish photographer Per-Anders Jörgensen, author of the reportage-book "Eating with the chefs", published by Phaidon. Using Jörgensen’s words "this is a tribute to all the people who work 18 hours per day in order to satisfy us clients with innovative dishes"

23-05-2014

The family meal

Follow us on social networks

Sections

Discover the sections of Identità Golose Magazine

Dal Mondo

Dall'Italia

Primo piano

Carlo Mangio

Zanattamente buono

Mondo pizza

Affari di Gola di Paolo Marchi

Chefs' life stories

In cantina

A tutta birra

Identità Expo

IG2024: the disobedience

In libreria

Female chef's life stories

Dolcezze

See the full list

Identità Web - Italian magazine of international cuisine | Copyright Identità Web S.r.l. - All rights reserved

COUSINE MAGAZINE

Home Chefs and Protagonists Recipes Sections Editorial staff Partners News

Contacts Privacy Policy Cookie Policy

Identità Golose web magazine italiano di cucina internazionale
Identità web food protagonists sie map

IDENTITÀ MILANO CONGRESS

Identità Milano Congress welcomes on stage the greatest professionals of cooking and pastry, chefs who know how to give an original imprint to their work, in the field of tradition and along the paths of creativity.

Cos'è il congresso Chi siamo La sede Albo d'oro premiati

EDIZIONE 2023

Presentazione Identità Milano 2023

IDENTITÀ GOLOSE MILANO

Identità Golose Milano is the International Hub of Gastronomy: a theater of chefs, that during the year hosts some of the most prestigious protagonists of fine dining, from Italy and the rest of the world.

Discover the menu and book a table

OTHER EVENTS

Milano FOOD&WINE Festival Roma FOOD&WINE Festival Identità London Identità New York Grandi cuochi all'Opera Identità Golose a Host Tutti a Tavola!! #spesaalmercato Identità di libertà Qoco Un risotto per Milano Shanghai A tavola con noi

GUIDA RISTORANTI

Guide to fine restaurants in Italy and around the world with awards to young stars

Guida 2023

GUIDA BOLLICINE

Bollicine del mondo is the innovative app by Identità Web that collects 625 wineries, 23 food and wine itineraries, 29 countries, 6 continents, 16 expert tasters.

Progettazione grafica e sviluppo sito web a cura di Elia Bogani

FEED RSS

Rubriche

Identità Web S.r.l. - Corso Magenta, 46 - 20123 Milano - P.I. e C.F. 07845670962
t. +39.02.48011841 - f. +39.02.48193536

Identità Web S.r.l, con sede in Milano, Corso Magenta 46, P.IVA 07845670962, email info@identitaweb.it, è proprietaria, ideatrice e sviluppatrice della piattaforma internet di cui al sito www.identitagolose.it ed è editrice della testata giornalistica “Identità Golose Web - ”, registrazione Tribunale di Milano n. 32 del 31 gennaio 2018, Direttore Responsabile: Paolo Marchi