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An outdoor trip or a journey to the other side of the planet?
One thing is for sure: the destination is delicious, by Carlo Passera

Identit� Golose

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Carlo Mangio

An outdoor trip or a journey to the other side of the planet?
One thing is for sure: the destination is delicious, by Carlo Passera

Identit� Golose

by

Author's articles list

A team made only of women – except for sommelier Marco Tufo – at Artifex inside Hotel Feuerstein in Val di Fleres, Brennero. Left to right, chef Tina Marcelli, her wife Kim Marcelli, Stefanie Jehle, Valentina Lovi who takes good care of the dining room, bread maker Angela Martinelli, sous and pastry chef Sandra Kofler. Photo by Tanio Liotta

21-10-2020 | 11:00

The surprising Tina Marcelli: close to Brennero, an emerging talent for Italian cuisine

The magnificent Douro Valley with Six Senses Douro Valley. The resort is a perfect starting point to discover one of the most beautiful wine regions in the world. October is the perfect season to do so. Here are our recommendations...

16-10-2020 | 11:00

The Douro Valley during the wine-making season, what with excellent food and tastings of Porto

José Avillez is the most important representative of the Portuguese culinary scene, with many restaurants scattered around Lisbon (and beyond) among which the great, great, great Belcanto stands out

07-10-2020 | 11:00

José Avillez's Belcanto, the melody of the New Portuguese Cuisine

Norbert Niedekofler as he signs a copy of his Cook the Mountain - The nature around you, the book summarising the ideas of the chef from South Tyrol which permeate the fantastic food at his St.Hubertus, three stars in San Cassiano

18-09-2020 | 11:00

All the energy of St.Hubertus in a big dinner. Here’s why Cook the Mountain is a fertile model, for everyone

03-09-2020 | 11:00

United cultures of Francescana: Bottura changes paradigm. And "moves" the beauty of Italy to Casa Maria Luigia

Seppia, one of the two pizzas we completed and tasted at home, delivered directly by Simone Padoan’s I Tigli with a refrigerated courier. It works all across Italy, the pizzas are delivered within 24-48 hours and it’s an experience worth trying (and in our case repeating). All the photos of the pizzas are by Tanio Liotta, after we completed the baking and the topping at our place

27-07-2020 | 11:00

We tasted Simone Padoan’s pizza at home. And it's delicious

A photo from The Whole Fish Cookbook, the book from Australian chef Josh Niland where he explains his incredible dry ageing techniques for fresh fish. He did so a few weeks ago at Madrid Fusión. We were there

10-04-2020 | 12:00

Fish? It’s best when it’s NOT fresh. Revolutionary dry-ageing techniques

Floriano Pellegrino and Isabella Potì at Madrid Fusión

20-01-2020 | 14:00

Bros at Madrid Fusión: the making of the millennial chef and a retro aroma of rancid

Fatih Tutak in action. He’s the chef at the new Turk in Istanbul

13-01-2020 | 11:00

Fatih Tutak opens Turk: I want to create a new alphabet for Turkish cuisine

Luca Fantin has been the chef at Il Ristorante - Luca Fantin inside the Bulgari Ginza Tower in Tokyo for 10 years now

18-11-2019 | 11:00

Ten years of Luca Fantin at Bulgari in Tokyo. In ten dishes

Michelangelo Mammoliti was born in 1985 in Giaveno, in the province of Torino. Since 2014, he’s chef at the restaurant of resort La Madernassa in Guarene, close to his hometown

28-10-2019 | 11:00

Extraordinary Michelangelo Mammoliti, in 24 tastings

Pedrito Sánchez, to the right, with his sous chef David Gallego. They are the protagonists of a gem in the Spanish restaurant scene: Bagà in Jaén, Andalusia

07-10-2019 | 11:00

Pedrito Sánchez, in Andalusia there’s a chef who’s a gem

Sergio Bastard in front of the entrance to his restaurant Casona del Judío, in Santander, in the Spanish region of Cantabria, in the north, in front of the Gulf of Biscay between Asturias and Basque Country

11-09-2019 | 11:00

A new course for Sergio Bastard and the use of “colatura” in the kitchen

Javier Olleros welcomes us in his Culler de Pau, one of the greatest Spanish restaurants, in O Grove, Galicia. Photo Tanio Liotta

03-09-2019 | 11:00

The cuisine of Javier Olleros: magic and responsibility

Juan Luis Fernández, aka Juanlu, presents an interesting Spanish-French cuisine at Lú Cocina y Alma in Jerez de la Frontera, not far from Cadiz

21-08-2019 | 11:00

Juanlu Fernández, France through the eyes of an Andalusian

Paco Morales, chef from Noor in Cordoba

26-07-2019 | 11:00

Paco Morales: rediscovering the Arab-Andalusian cuisine from the 14th century

Paco Roncero appears on the multimedia walls of Sublimotion, the restaurant in Ibiza inside the Hard Rock Hotel

10-07-2019 | 11:00

We’ve been to the most expensive restaurant in the world. And it’s worth it, if you can afford it...

Dani García, chef of the restaurant bearing his name in Marbella, Andalusia

19-06-2019 | 17:00

Goodbye three stars, I want to be happy. And here’s the future of fine dining

Diego Guerrero at the pass. He’s the chef at DSTAgE, two Michelin stars in Madrid. But we’ll see him in Italy too, at Identità Milano 2019, where he’ll speak from the stage of the Auditorium on Sunday 24th March at 5.15 pm (see the programme)

05-03-2019 | 10:00

Diego Guerrero, with his rebel spirit he breaks the rules of cuisine

Spaghettino unto in rosso by Riccardo Camanini. Pasta: avantgarde and sensitivity was the theme of his lesson at Madrid Fusión, on Monday

29-01-2019 | 11:00

Riccardo Camanini’s spaghettino unto in rosso (and other delicacies)

Huevos fritos at Disfrutar in Barcelona. The idea was first presented in the latest edition of Madrid Fusión, but Oriol Castro told us about it at Gastromasa, in Turkey

21-12-2018 | 11:00

The reinvention of fried eggs, at Disfrutar in Barcelona

A few days ago Ferran Adrià visited Identità Golose Milano with Paolo Marchi and Claudio Ceroni

11-12-2018 | 07:00

The many things that Ferran Adrià told us on innovation, cooking and the future

Milano nel piatto, the recipe dedicated to Milan that Davide Oldani presented in Istanbul at Gastromasa

29-11-2018 | 07:00

Davide Oldani: here’s my Milano nel piatto

11-09-2018 | 11:00

Niko Romito: my innovation is a new Italian model

Claudio Melis and his culinary journey around the world (and back), in the photo by Tanio Liotta

17-08-2018 | 07:00

In Viaggio, one year of travels with Claudio Melis

Hawker Chan Soya Sauce Chicken Rice & Noodlein Singapore, one Michelin star. You’ll hardly spend over 10 euros

13-08-2018 | 07:00

We visited the cheapest starred restaurant in the world, Hawker Chan

27-07-2018 | 15:00

The extraordinary Andreina, past, present and future

Federico Zanasi and Ferran Adrià: they’ve opened Condividere in Torino

13-06-2018 | 16:00

Zanasi-Adrià: the tasting

Wagyu non wagyu, Massimo Bottura at Osteria Francescana

29-05-2018 | 10:00

Massimo Bottura’s Wagyu non wagyu

Our thrilling experience at Ricard Camarena’s in Valencia

25-05-2018 | 14:00

Ricard Camarena, great cuisine shining over Valencia

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