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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

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

Rice, gold and saffron, an iconic dish by Gualtiero Marchesi. We tasted it again, recently, at Grand Hotel Tremezzo, together with more recipes by the Maestro, as well as other great fine dining classics

14-05-2018 | 15:00

The great cuisine of Gualtiero Marchesi, only ten days ago

Michaël Vrijmoed and the extraordinary fish from the North Sea

04-05-2018 | 10:00

The great Vrijmoed shines twice on Ghent

A long chat with Ricard Camarena, one of the greatest contemporary Spanish chefs, in Valencia

19-04-2018 | 15:00

Ricard Camarena: today’s fine dining is an unforgettable aubergine

Discovering the extraordinary work of Miguel Ángel Mayor at Sucede in Valencia

09-04-2018 | 17:00

The amazing Miguel Ángel Mayor, rediscovering Latin and Arab flavours

In the photo by Tanio Liotta, the brigade at Gucci Osteria in Florence. In foreground, chef Karime Lopez; behind her, left to right Tamara Rigo, Vanessa Chiu, Lorenzo Vendali, Hellen Wagner, Marko Sterlicchi and Nicola Montalti. Sous Mattia Agazzi is the only one missing

14-02-2018 | 12:00

Massimo Bottura, Gucci and Italy returning to its grandeur

Luigi Taglienti portrayed by Tanio Liotta in his kitchen at Lume, in Milan

10-02-2018 | 07:00

Luigi Taglienti: granny’s wisdom will be my new avant-garde

Since the end of November, Paolo Griffa is chef at Grand Hotel Royal e Golf in Courmayeur

08-02-2018 | 07:00

Paolo Griffa in Courmayeur, showing maturity

01-02-2018

Massimo Bottura, the new dishes

Lingua & coda: one of Yoji Tokuyoshi’s new dishes at the restaurant named after him in Milan (photo Tanio Liotta)

18-01-2018 | 07:00

Yoji Tokuyoshi news: great menu and a renewed location

Gualtiero Marchesi and Fabio Abbattista meet at Identità Expo, in 2015

11-01-2018 | 17:00

L'Albereta, Fabio Abbattista and Marchesi’s great legacy

Two jobs for Tomaž Kavčič; on top of his gourmet restaurant Pri Lojzetu in Zemono, he’s now opened a wine bar with restaurant near Cormons, but right on the other side of the border, in Slovenia: Kruh in vino

06-01-2018 | 07:00

Tomaž Kavčič doubles his pop cuisine… Slovenian style

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