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Ascanio Brozzetti Yoshihiro Narisawa Carla Ferrari Jason Atherton Matteo Baronetto Petter Nilsson Michael White Edoardo Sandri e Gabriele Fedeli Giuseppe Rambaldi Maria Probst Roberta Esposito Alberto Piras Riccardo Antoniolo Bernardo Paladini Chiara Patracchini

Denis Lovatel Laura Fratton Alessandro Gilmozzi Fabrizio Marino Federico Graziani Simone Finazzi Gianluca Fusto Nicola Olivieri Cristian Marasco Carmine di Donna Pierpaolo Pavan Emanuele Mennella Rossella De Vita, Vincenzo Fiorillo e Stefania Urso Loretta Fanella Fernando Darin

Mauro Brun e Bruno Rebuffi Francesco Mazzei Paolo Lorenzoni Angelo Biscotti Giuseppe Palmieri Anthony Genovese Gaetano Trovato Jordi Vilà Vito Mollica Riccardo Gaspari Ciccio Vitiello Roberto Carcangiu Anisia Cafiero e Pasquale De Biase Christian Milone Lucia Sapia
Recipes

Recipes

Dates, puntarelle, marinated anchovies and oil butter

LE RICETTE

Dates, puntarelle, marinated anchovies and oil butter
by Carlo Cracco Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by Fabio Baldassarre Cialson with ox tail, anchovy gratin and puntarelle Mezze maniche with “ragout”… 847 km from Naples
by Enrico Crippa Cold cream of Idiazabal cheese, roasted tomato sorbet, sprouts salad and rye bread
by Sergio Humada The carrier pigeon
by Enrico and Roberto Cerea Roast tripe
by Davide Oldani Spaghetti with tomato, lemon rind and goat's cheese
by Elio Sironi

5-spice spaghettini soup
by Jordi Vilà Marinated scallops, jerusalem artichoke and truffle White fish ceviche with asparagus
by Gastón Acurio Horizontal potato
by Davide Scabin The wrong Milan
by Carlo Cracco Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by Igles Corelli Braised beef cheek, oyster, seaweed and sprouts
by Sat Bains Forcello cockerel from the Tetraonide family
by Alessandro Gilmozzi

“Emmentaler Cheese” with white asparagus and lemon thyme
by Paco Morales Zolla di Certosa
by Paolo Lopriore Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by Andoni Luis Aduriz Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by Galileo Reposo Extravagant emotion
by Pierre Hermé Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by Magnus Ek 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 Gnudi Verdi
by Stevie Parle
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Latest articles published

One of countless wineries reduced to rubble by Russian drone strikes

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Paolo Marchi and Claudio Ceroni in the middle of Teatro Manzoni's stage in Milano for the presentation of the first edition of Bollicine del Mondo, the free app that presents 500 wineries and as many labels selected on an international scale. The presentation was directed by Filippo Bartolotta, expert sommelier and wine coach, world renown wine communicator (all photos from OnStageStudio)

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Filippo Bartolotta, Paolo Marchi and Cinzia Benzi at the presentation of the new guide Bollicine del mondo, last week at Teatro Manzoni in Milan

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Discovering Bollicine del mondo: a universe of sparkling wines in a new app from Identità Golose

On Wednesday 23rd of March, on identitagolose.it we live streamed the presentation of the Guida alle Bollicine del Mondo

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Guida alle Bollicine del Mondo, the brand-new guide to bubbles from around the world in an app

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14-10-2021

Audacity, farsightedness, and strong creativity: et voilà La Grande Dame 2012 and the interpretation given by Yayoi Kusama

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Champagne Mumm: RSRV Blanc de Noirs 2012 is the new cuvée presented to the Italian market

A view of the Château from above

19-04-2021

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Harvest time at Bodega Chacra, Piero Incisa della Rocchetta's estate in Patagonia. He pays a huge importance to the team of 32 people at his winery. His (theirs, actually) Chacra Pinot Noir Patagonia Treinta y Dos 2018 is the best wine in the world according to the very authoritative opinion of James Suckling

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Piero Incisa della Rocchetta tells us about how the best wine in the world was born. A Pinot Noir in Argentina

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Virtual trip to Champagne: family prestige

Asa Johansson in a photo by Francesca Fumagalli

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Asa Johansson, a wine writer in love with Italy

Essi Avellan in a photo from Michaël Boudot

13-11-2020

Essi Avellan and the future of sparkling wines around the world

30-09-2020

Sauternes Yquem for 60 euros per bottle: Bernard Arnaud’s revolution

Didier Mariotti, new chef de cave at Veuve Clicquot. We will meet him in person at the Identità Golose Congress late in October, within Identità di Champagne

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Didier Mariotti from Veuve Clicquot: back to the origins

The vineyards of Zuccardi - Valle de Uco, in the background, the majestic Andes

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From Avellino to the top of the World’s 50 Best: Zuccardi’s talent for wine

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Olivier Borneuf and his first World Sauternes Day

29-05-2020

Julie Cavil, first female Chef de Cave at Maison Krug, presents the Grande Cuvée 168 with Olivier Krug

Matteo Lunelli since 2011 is president and CEO at Cantine Ferrari, Trento. In this interview he illustrates his personal experience with the Coronavirus emergency, as well as strategy that Italy as a system (and the hospitality industry in particular, which was hit particularly hard) will need to adopt to recover. He says: «We’ll make it». Here is how...

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(photos from Claudia Calegari)

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Sella & Mosca, a new sprint in Alghero

Blind tasting during Nebbiolo Prima

15-04-2017

Nebbiolo Prima confirms: there’s a guaranteed future for Barolo 2013

Fausto Maculan, in the middle with a bottle of XL Quarantesima vendemmia, with daughters Angela (on the left) and Maria Vittoria (on the right)

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Fausto Maculan, 40 harvests for a great wine maker

Benvenuto Brunello 2017 has ended, presenting the 2012 vintage and the 2011 Riserva. Excellent signals come from Montalcino

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An excellent welcome for Brunello di Montalcino 2012

Last week Vincent Chaperon, oenologist of the famous French maison Dom Pérignon, presented the 2005 vintage of the rosé Champagne: Chardonnay, Pinot Noir from the best Grand Cru plus some extra red wine, also from Pinot Noir grapes

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Dom Pérignon Rosé: rich and to be drunk generously

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Identità Web S.r.l, con sede in Milano, Corso Magenta 46, P.IVA 07845670962, email info@identitaweb.it, è proprietaria, ideatrice e sviluppatrice della piattaforma internet di cui al sito www.identitagolose.it ed è editrice della testata giornalistica “Identità Golose Web - ”, registrazione Tribunale di Milano n. 32 del 31 gennaio 2018, Direttore Responsabile: Paolo Marchi