Recipes

Bread, salted butter & raspberry
Parmesan rice cream with red beetroot sauce
4.0 Everything began
Pumpkin
Lemon-scented rice with soya caramelised eel
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
Puff of iced seawater
Red mullet whitebait with oregano ice-cream, kombu seaweed and Etna sour cherry syrup
Summary
Green tea tartlet with Navelli saffron prawn and orange salad ice-cream
Mushroom consommÚ flavoured with garden and forest herbs
Foie Gras Royale Ĺ Texture of Cornĺ
Wild Hare, Chocolate, Watercress and Birch Sap
...a simple salad
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
Pigeon baked in oak ash with cooked must sauce
Soft potato with verbena and roast kidney
Crispy goose leg with foie gras potatoes and scallion
Potato Dumplings with Squab in Guazzetto
Lidiaĺs Recipe
Vegetable cone with fried fish

Guzman, the mapuche with icy eyes

The Chilean chef, the chanter of new ingredients and endless ravines, gave one of the most interesting lessons

Rodolfo Guzman, chef at restaurant Boragò in Santiago del Chile, fourth in the World's 50 Best Latina America during his lesson at Identità Milano (photo by Brambilla/Serrani)

Rodolfo Guzman, chef at restaurant Boragò in Santiago del Chile, fourth in the World's 50 Best Latina America during his lesson at Identità Milano (photo by Brambilla/Serrani)

Read | 27-03-2017 | 06:00 | IdentitÓ Golose | Primo piano

Palmiro Ocampo from Peru: an aware youth

In Milan, we admired a young chef from Lima, the forerunner of a cuisine careful to avoid waste and to global issues

Palmiro Ocampo, 30, chef at 1087 Bistro in Lima, on the stage of Identità Milano (photo by Brambilla/Serrani)

Palmiro Ocampo, 30, chef at 1087 Bistro in Lima, on the stage of Identità Milano (photo by Brambilla/Serrani)

Read | 25-03-2017 | 07:00 | Barbara Giglioli | Primo piano

The best of IdentitÓ Milano 2017, according to Paolo Marchi

The curator of the congress tells us what he liked best: źIf you offer something worthy, youĺre always rewarded╗

What were the best moments at Identità Milano 2017? We asked the curator and creator of the congress, Paolo Marchi (photo Brambilla-Serrani)

What were the best moments at Identità Milano 2017? We asked the curator and creator of the congress, Paolo Marchi (photo Brambilla-Serrani)

Read | 21-03-2017 | 06:00 | Carlo Passera | Primo piano

Apreda, ten years on the roof of Rome

Celebrating Imago, the first rooftop restaurant in Italy in 1956. Since 2006 you can taste here the eclectic cuisine of the chef from Campania

10 years of Im├ágo┬áin Rome: a big party, the other night. HereÔÇÖs Francesco Apreda┬ácelebrating

10 years of Imàgo in Rome: a big party, the other night. Here’s Francesco Apreda celebrating

Read | 22-03-2017 | 16:00 | Tania Mauri e Carlo Passera | Dall'Italia

IdentitÓ Milano: big numbers and new frontiers

The first report on the extraordinary 2017 edition: quality and quantity. All the numbers. Speaking with co-founder Claudio Ceroni

Plenty of people. A photo with the staff at the end of a very successful 2017 edition of Identit├á Milano. HereÔÇÖs a first report (photo by┬áBrambilla-Serrani)

Plenty of people. A photo with the staff at the end of a very successful 2017 edition of Identità Milano. Here’s a first report (photo by Brambilla-Serrani)

Read | 20-03-2017 | 06:00 | 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