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 consommé flavoured with garden and forest herbs
Foie Gras Royale ‘ Texture of Corn’
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
Lidia’s Recipe
Vegetable cone with fried fish

Discovering the roots of Minnick’s pizza

Pepe exchanged the visit from Sarah in Caiazzo, joining her in Portland. Here’s how the lesson for Identità was born

Sarah Minnick at the counter at Lovely's Fifty Fifty, her pizzeria (and gelateria) in Portland, Oregon

Sarah Minnick at the counter at Lovely's Fifty Fifty, her pizzeria (and gelateria) in Portland, Oregon

Read | 23-02-2017 | 18:30 | Paolo Marchi | Mondo pizza

Paul Pairet’s clockwork restaurant

The French chef, who’ll speak at Identità, opened Chop Chop Club in Shanghai. A restaurant measuring cooking times to the second

A photo from Chop Chop Club, the third restaurant opened a few days ago by French Paul Pairet, soon to speak at Identità Milano. The restaurant has a simple yet often unmet essential goal: serve large dishes cooked in the best possible way

A photo from Chop Chop Club, the third restaurant opened a few days ago by French Paul Pairet, soon to speak at Identità Milano. The restaurant has a simple yet often unmet essential goal: serve large dishes cooked in the best possible way

Read | 25-02-2017 | 06:00 | | China Grill

Arrivederci Noma

Today the most influential restaurant in the world shuts down. It will open elsewhere in 2018. A deep analysis of the last menu, dish by dish

The complex mise en place for Roasted bone marrow, a dish from the last tasting menu at Noma in Copenhagen. Rene Redzepi’s restaurant will open again, not before 2018, a few km to the north of the current location (photo by Zanatta, English translation by Slawka G. Scarso)

The complex mise en place for Roasted bone marrow, a dish from the last tasting menu at Noma in Copenhagen. Rene Redzepi’s restaurant will open again, not before 2018, a few km to the north of the current location (photo by Zanatta, English translation by Slawka G. Scarso)

Read | 24-02-2017 | 06:00 | Gabriele Zanatta | Zanattamente buono

Cantine Ferrari with Identità Golose? Here’s why

The new partnership explained by Matteo Lunelli. The goal: give value to the dining room. A debate among great professionals at Identità Milano

Matteo Lunelli explains the reasons behind the new partnership between Cantine Ferrari and Identità Golose

Matteo Lunelli explains the reasons behind the new partnership between Cantine Ferrari and Identità Golose

Read | 20-02-2017 | 14:30 | Carlo Passera | Primo piano

Relæ, at the heart of ingredients

Expectations are high for the lesson by Christian Puglisi and Jonathan Tam, the well-knit tandem behind the popular restaurant in Copenhagen

Christian Puglisi (34) and Jonathan Tam (30), patron-chef and head chef at restaurant Relæ in Copenhagen, Denmark, one Michelin star. They’ll hold a lesson on Sunday the 5th March in the Auditorium Hall at Identità Milano, at 2.15 pm

Christian Puglisi (34) and Jonathan Tam (30), patron-chef and head chef at restaurant Relæ in Copenhagen, Denmark, one Michelin star. They’ll hold a lesson on Sunday the 5th March in the Auditorium Hall at Identità Milano, at 2.15 pm

Read | 21-02-2017 | 06:00 | Gabriele Zanatta | Zanattamente buono
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