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Luigi Buonansegna
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Livia, Alfonso e Mario Iaccarino
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Angelo Corvitto
Matthew Orlando
Massimo Mantarro
Giuseppe Amato
Luca Abbadir
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Josep Roca
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Yann Duytsche
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Gennaro Battiloro
Kobus van der Merwe
Lara Gilmore
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Romain Meder
Rafael Peña
Fatmata Binta
Dominique Crenn
Marianna Vitale
Marta Scalabrini
Ivano Mestriner
Bernardo Paladini
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Recipes
Recipes
2008 white truffle perfume
LE RICETTE
2008 white truffle perfume
by
Davide Oldani
Assorted shellfish and seaweed-lemon ice
Tail "alla vaccinara"
by
Valeria Piccini
Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme
by
Riccardo Monco and Annie Féolde
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Seafood salad and grilled rigatoni Carbonara
by
Davide Scabin
3-step extra virgin olive oil process
by
Franco Aliberti
Coconut wakame
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Shadow of oil
by
Franco Aliberti
Herb tortelli in a double reduction
by
Enrico Bartolini
Pinzimonio
by
Igor Macchia
Flavours of Abruzzo
by
Fabrizio Camplone
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Mango&Oysters
by
Sergio Dondoli
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
Arctic cloudberries HV
by
Hans Välimäki
Smoked spaghetti, clams and grilled pendolini tomatoes
by
Mauro Uliassi
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Clam tagliolini
by
Moreno Cedroni
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
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All the 180 new entries in the 2024 Identità Golose Restaurant Guide to Italy, Europe and the World
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Author's articles list
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Latest articles published
28-02-2024
Phenomenology of Davide Caranchini, who will talk at Identità Vegetali, within Identità Milano 2024
25-01-2024
Paulo Airaudo in Florence: we tried the jewel-like restaurant at Hotel La Gemma
20-06-2023
Immersed in nature: a visit to Mauro Colagreco's gardens and his tuttifrutti menu
06-05-2023
'Our journey through the unpleasant flavours of Salento': the provocative and precise fine dining offer of Bros in Lecce
05-03-2023
Anthony Genovese: the new Parallels menu is an explosion of taste and intelligence
28-02-2023
Mauro Colagreco and his mountain cuisine: we stayed at The K in Sankt Moritz, in the legendary Kulm Hotel
19-01-2023
A different Lake Como: game, mountains, forest... Davide Caranchini tells us about it in a new great menu
24-10-2022
«We don’t make signature dishes»: the contemporary approach of Enoteca Pinchiorri beyond every commonplace
14-10-2022
Riccardo Camanini and his risotto revolution. Eight versions in 24 years, to transform a dish
28-09-2022
The nature of Antonia, Antonia surrounded by nature: Klugmann’s perfect harmony in Vencò
24-09-2022
The Venetian master, the Lombard pupil, and Ligurian cuisine. Carlo Cracco and Mattia Pecis: great dishes in Portofino
12-09-2022
The development of Cook the mountain, the transition of St. Hubertus: here is how Niederkofler builds the future
09-09-2022
An exceptional marinated pork and other delicacies from Luca Landi, who presents Versilia in an original way
07-09-2022
A magnificent experience at Disfrutar in Barcelona: going against the time, surprising beyond trends
15-07-2022
The borderless revolution at Stüa de Michil: our journey around the world with Simone Cantafio
11-07-2022
Flower power: Mauro Colagreco’s surprising new menu at Mirazur (a photo gallery in 20 dishes)
16-06-2022
Alvaro Clavijo between two continents: El Chato in Bogotà and Mitù in Milan (spoiler: you’ll have a great time in both places)
13-06-2022
A tasting of 32 dishes at the iconic Celler de Can Roca, or how to enjoy a great maison in wonderland
25-03-2022
Brussels and its great chefs: discovering Belgian taste at Bon Bon di Christophe Hardiquest
17-03-2022
Eleven Italians at Geranium, which is aiming for n.1. The new tasting menu. They will be at Identità Milano
01-03-2022
Caimani, ants, giant fish, larvae. Superb cocoa and coffee. Leo Espinosa's menu is an ark of flavours
22-12-2021
A chat with Riccardo Camanini: new game-based dishes, the 50Best-triumph, the Michelin-disappointment... And serenity
16-10-2021
Here's why Bottura-Forapani's Cavallino is a truly perfect model of trattoria (all'emiliana)
09-07-2021
An extraordinary Davide Guidara at Therasia in Vulcano: his 100% vegetable menu charmed us
03-05-2021
A fantastic vegetable tajine and other dishes show the growth of Paolo Griffa
01-02-2021
The case of Varvara: from struggling shop to fine dining protagonist. The story of an idea that becomes a growth model
25-12-2020
A good morning at Da Vittorio: we tasted the Cerea special breakfast, an ode to deliciousness
21-10-2020
The surprising Tina Marcelli: close to Brennero, an emerging talent for Italian cuisine
16-10-2020
The Douro Valley during the wine-making season, what with excellent food and tastings of Porto
07-10-2020
José Avillez's Belcanto, the melody of the New Portuguese Cuisine
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