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Tomaž Kavcic Davide Rampello Nicola Fossaceca Gianfranco Pascucci Igles Corelli Hideko Kawa Fabrizio Marino Elio Sironi Umberto Montano Paco Morales Valentina Tepedino Papoula Ribeiro Fabrizio Nonis Antonino Cannavacciuolo Frank Rizzuti

David Toutain Niimori Nobuya Gastón Acurio Laura Fratton Roberto Pongolini Simone Finazzi Jean-François Piège Wylie Dufresne Gino Pesce and Patrizia Ronca Massimo Giovannini Alex Stupak Diego Guerrero Simone Zanoni Alfonso Caputo Rodrigo Oliveira

François Daubinet Aurora Mazzucchelli Marta Scalabrini Andrés Torres Pierpaolo Ferracuti e Richard Abou Zaki Massimo Spigaroli Fabrizio Fiorani Vanessa Markey Lorenzo Cogo Christian Milone Valentina Rizzo Fatmata Binta Andrea Canton Michele Rotondo Marco Sacco
Recipes

Recipes

Sweet and acid pomegranate with chirimoya ice-cream

LE RICETTE

Sweet and acid pomegranate with chirimoya ice-cream
by Maria Josè San Román Blood pudding and popped buckwheat Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by Andoni Luis Aduriz Red identity
by Franco Aliberti Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by Marcus Eaves Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
by Andrea Mattei Carbonara sauce, bacon, black pepper and spooned pasta
by Davide Oldani Tortelli dei Farnese
by Filippo Chiappini Dattilo

Cod with cold horseradish, apples and pickled cucumber
by Daniel Berlin Risotto alla livornese secondo Matteo Torretta
by Matteo Torretta Soft polenta gnocchi with minced beef and almond sauce
by Enrico Bartolini Fondant tripe
by Davide Oldani Hot Las Pedroñeras garlic soup
by Manolo De La Osa “Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy salt
by Gennaro Esposito Unroasted guinea fowl
by Massimo Bottura Winter forest scenery (sweet finger food)
by Yoshihiro Narisawa

Dessert: a sweet story
by Ivano Mestriner Pasta and helium
by Alfonso Caputo Extravagant emotion
by Pierre Hermé Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by Alfonso Caputo Mixed puffed rice
by Enrico Bartolini Juicy chocolate cake, cold milk cream, golden bases and smoke and cocoa pompas
by Andoni Luis Aduriz Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by Jacques Décoret Marinated salmon and foie gras
by Carlo Cracco
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Ert1050, tutto sul nuovo progetto di bolle di montagna by Federico Veronesi

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Green Guida alla Guida Hôtellerie Identità Expo Identità Golose Milano IG2018: il fattore umano IG2019: costruire nuove memorie IG2020: on the road IG2021: il lavoro IG2022: the future is now IG2023: ladies and gentlemen, the revolution has been served IG2024: the disobedience IG2025: Identità Future In cantina In libreria In sala Le nostre cene Mare Aperto Mondo pizza

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Latest articles published

Amass, restaurant with vegetable garden (photo facebook/amass)

05-09-2022

Erica Parrino, a Sicilian in Copenhagen: «Here is why Amass is much more than a restaurant»

Giulia Caffiero, born in 1992 in Cagliari, has been working at Geranium in Copenhagen since October 2019. After the Danish lockdown in March, the restaurant - 3 Michelin stars, number 5 in the World's 50Best – opened again on June 3rd

15-06-2020

Giulia Caffiero: the joy of serving again at Geranium

Francesca Cane, born in 1990 in Bra (Cuneo), she’s maître at restaurant Mugaritz in Errenteria, Basque Country

27-11-2019

Francesca Cane: being maître at Mugaritz, an experience beyond limits

A souvenir photo in Rome for the presentation of the first edition of PASS, the very first guide dedicated to "the protagonists of hospitality in the Italian restaurant scene" curated by association Noi di Sala and published by Giunti. Left, behind the bookstand, there’s president Marco Reitano while he pridefully holds a copy.

16-10-2019

Pass, the kings of the dining room have their guide

It was a really great moment, during the 10th edition of Identità New York, when the topic of dining room service debuted, thanks to the passionate collaboration with the Cotarella family. Left to right: Dominga Cotarella, Vince Gerasole, Antonio Begonja and Marta Cotarella. Photo Brambilla-Serrani

10-10-2019

Dining room is the real revolution of the century

Diego Masciaga, born in Oleggio, Piedmont, is one of the greatest representatives of international hospitality. In June after 30 years he left his role as general manager at The Waterside Inn in Bray, in the UK

16-07-2018

A tribute to Diego Masciaga, a Master of hospitality

Andrea Alfieri and Samantha Serafini, husband and wife, with Roberta Zulian, to the left, sous-chef of Alfieri for the past 17 years

12-08-2017

Alfieri, in view of an entirely female dining room

Luana Mariani, Daria Nakhaeva, Catia Uliassi and Vanessa Serenelli: the four female faces at Uliassi in Senigallia. Another woman, Sonia Gioia, discusses with Catia with the usual wit, collecting stories, secrets and backstage notes from a dining room with more elegance than others

06-11-2016

Catia Uliassi: my dining room in pink

What’s similar and what differs between the dining room in the main restaurant Reale Casadonna in Castel di Sangro (3 Michelin stars) and the service in the 3 Spazio restaurants (accessible fine dining) in Rivisondoli, Rome and Milan? Cristiana Romito and Gianni Sinesi discuss this. They end with an important note: "The best chef is a chef who also understands the dining room" (in the photo by Francesco Fioramonti, dining room and kitchen at Spazio Roma, inside Eataly Ostiense)

24-06-2016

Comparing the service at Reale and Spazio

The dining room staff at restaurant Reale Casadonna in Castel di Sangro (L'Aquila), 3 Michelin stars and 84th in the World's 50 Best. Together with the authors of this two-part piece, maître Cristiana Romito (already maître of the year for the Guida di Identità Golose) and sommelier Gianni Sinesi (respectively third and second from the left), left to right there’s Matteo Albanesi, Ileana D'Ercole and Simone Angeletti

23-06-2016

The pillars in Niko's dining rooms

Vanessa Melis of Pascucci al Porticciolo also contributed to our debate on the dining room

18-04-2016

We must be invisible actors

Dining room and kitchen on the same level. And a "training ground" so as to make it possible for the former to rise to the level of the latter, which in Italy is of the highest standard. This is the message Giuseppe Palmieri is to send during Arrabbiatissima, the festival scheduled in Modena on Sunday 3rd April. Here’s a preview for Identità Golose

01-04-2016

A training ground for the dining room, in memory of Frank

Simone Dimitri, left, with the beard, guiding the dining room team at Trussardi alla Scala in Milan (to the right, chef Roberto Conti). He participates in the debate on Identità Golose after the articles by Enrico Camelio, Lisa Foletti, Donato Marzolla, Ruggero Penza, Ramona Anello and Ermes Cantera

06-01-2016

Many hands make light work in the dining room

Giancarlo Princigalli, born in Milan in 1978, has been the restaurant and f&b manager at Alyn Williams, the restaurant inside the Westbury hotel in Mayfair, 5 stars luxury, since 2010. Princigalli has been working in London since 1999, «a town experiencing an extraordinary growth and offering great opportunities»

08-12-2015

Princigalli, an Italian in London

For many chefs the dining room service is the main problem in today’s fine dining. How can you train professionals capable of working well in fine dining restaurants? Enrico Camelio tries to answer this question

25-08-2015

Ten questions for a perfect dining room service

Donato Marzolla spent 16 years at Rossellinis, the restaurant inside Palazzo Avino, the luxury hotel in Ravello. Thanks to his work, in 2014 Identità Golose awarded him as maître of the year. This was the reasoning:

04-04-2015

Donato Marzolla the Londoner

Giulia Fidone, in a photo taken on the stage of Identità Milano 2015 during

09-03-2015

Determination and passion

Roman Enrico Camelio, born in 1971, with his guys at Majestic. He’s a teacher at the Pellegrino Artusi Catering School in Rome and a fine dining consultant

04-03-2015

Knowledge for training

Daniel Humm (38) and Will Guidara (34), respectively chef and director at Eleven Madison Park in New York, 3 Michelin stars and 4 stars according to the New York Times. Their success, says Ryan King, is based on a very unique harmony between kitchen and dining room. The two of them will give a speech in Milan on Monday 9th February at 10.45 (photo credits thenomadhotel.com)

30-01-2015

Keep Calm and Make it Nice

Elisa Bellavia on the stage of Eataly Smeraldo, where she received (from Carlo Bianchi, Area Manager of Cavit) the award for best sommelier according to Guida 2015 di Identità Golose. Elisa has been working with the Costardi brothers since she was 17, inside the restaurant of Hotel Cinzia which was recently renamed with the names of the two chefs, Christian & Manuel (tel. +39.0161.253585). That "&", they are keen on pointing out, is very important to them because it recalls the great work, between dining room and cellar, made by Elisa Bellavia and other members of the staff (photo by Brambilla / Serrani)

12-11-2014

Ten years, to become the best

Riccardo Gaspari and partner Ludovica Rubbini, the former from Cortina d’Ampezzo, the latter from Bologna, chef and dining room lady in the interesting agritourism El Brite de Larieto ("The mountain top among the larches", tel. +39.368.7008083), not far from the road that from Cortina to Passo Tre Croci

28-01-2014

In the dining room for love

Giuseppe Palmieri, maître and sommelier at Osteria Francescana, Franceschetta 58 and Panino in Modena. He’s one of the speakers of the second edition of Identità di Sala, which will take place in Sala Blu 2 at MiCo in Milan on Sunday February 9th. The following day, Alessandro Pipero of Pipero al Rex, Marco Reitano of La Pergola and Giuseppe Palmieri will again be the protagonists in the Auditorium hall with an awaited lecture at 10.45 am

24-01-2014

The solitude of the waiter

The dining room of Damini & Affini in Arzignano (Vicenza), tel. +39.0444.452914, an establishment discovered in 2007 by brothers Giorgio and Gian Pietro Damini. It includes four areas in one: restaurant, shop, butcher area and delicatessen

21-11-2013

The contemporary waiter

28-year-old Vincenzo Donatiello from Basilicata is the new sommelier at Piazza Duomo in Alba (Cuneo), the 3 Michelin starred restaurant with chef Enrico Crippa. Outgoing sommelier Mauro Mattei stays in the Ceretto company, becoming the wine sales manager, also responsible for importing wines, an increasingly relevant activity

02-10-2013

Vincenzo & Mauro

Antonio Santini, pillar at Dal Pescatore in Canneto sull'Oglio (Mantua) and master of ceremonies at the first edition of Identità di Sala – Identità in the Dining Room, a whole day dedicated to maîtres and sommeliers which took place last February 10th within Identità Milano. With an encore in 2014 (photo by Brambilla/Serrani)

12-03-2013

Ten times Dining Room

The lightning in the dining room of Le Calandre in Rubano (Padua), designed by Davide Groppi. Light as an ingredient in the dish, a creed of the light designer from Piacenza, is concretely applied even at Osteria Francescana in Modena and at Antica Osteria del Teatro in Piacenza. We illustrate this in the photo-gallery below

28-02-2013

The truth of light

Antonio and Nadia Santini, husband and wife since 1974, maître and chef of the restaurant Dal Pescatore in Runate, a hamlet of Canneto sull'Oglio (Mantua), 3 uninterrupted Michelin stars since 1996. Born in 1953, the father of Italian service will close the first edition of Identità di Sala, with a lecture on Sunday 10th February

08-02-2013

Mister dining room

With a green tie, Carlo Tofani, new restaurant manager at Hotel Cipriani in Venice, author of the tale below and for 10 years maître at Joia in Milan, the restaurant where this photo was taken. From left, German Zavaleta, Lorena Neri, in front of Tofani there's Marco Curcio (today sommelier at Trussardi alla Scala), chef Pietro Leemann and, right, by a gong, Stefano Carenzi (photo by Giovanni Panarotto for Italia Squisita)

06-02-2013

Serving is a supreme art

Giuseppe Palmieri, maître and sommelier, reflected on the plate of Osteria Francescana in Modena, +39.059.210118. He will have the task of opening the day dedicated to Identità di Sala, in the Blue Hall 1, on Sunday February 10th in Milan, at 10.30 a.m. Talks by Josep Roca, Alessandro Pipero, Davide Groppi, Raffaele Alajmo, Umberto Giraudo e Marco Reitano and Antonio Santini

14-01-2013

The urgency of a gesture

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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