Click on the logos to read the sponsor's latest news
Click on the logos to read the sponsor's latest news
Toggle navigation
Events
Identità Golose Milano
2018 Presentation
2018 Program
Congress presentation
About us
Location
Awards gold book
Identità Expo
Presentation
Calendar
Partners
Sections
Identità Expo
Tutto Expo
Fuori Expo
Other Events
Identità Future
Identità London
Identità New York
Identità Boston
Identità Chicago
Identità di libertà
Qoco
Shanghai
Chef
Chef
Gaggan Anand
Gaggan Anand
Graziano Di Nisio
Alain Ducasse
Janez Bratovž
Luca Gardini
Joan Roca
Kobus van der Merwe
Mauro Colagreco
Piero, Ugo e Andrea Alciati
Nuno Mendes
Marianna Vitale
Marco Reitano
Massimiliano e Raffaele Alajmo
Alessandro Dal Degan
Matteo Vigotti
Pietro Zito
Loretta Fanella
Nino Di Costanzo
Fulvio Pierangelini
Alessandro Narducci
Papoula Ribeiro
Matias Perdomo
Ermanno Zanini
Ernst Knam
Alex Atala
Michele Pascale
Gianfranco Iervolino
Giuseppe Iannotti
Rodrigo De la Calle
Tony Mantuano
Stefano Baiocco
Tatsuya Iwasaki
Jonathan Benno
Giulia Miatto
Stefano Vola
Gabriele Bonci
Riccardo Gaspari
Antonio Pisaniello
Domenico Di Clemente
Isaac McHale
Ciccio Sultano
Luciano Monosilio
Hervé Fleury
Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
Eneko Atxa
Recipes
Recipes
Check salad
by
Davide Scabin
Check salad
by
Davide Scabin
Geometry... of taste
by
Gianluca Fusto
Mango&Oysters
by
Sergio Dondoli
Rice with Sichuan pepper, ginger and anchovies
by
Carlo Cracco
Friday pizza
by
Massimo Gatti
Mullet fillet cooked in a salt capsule flavoured with seaweed
Coal flamed tartar of roe deer served with it´s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mälaren and melted animal fat.
by
Björn Frantzén
Garlic, oil, chili pepper and mint
by
Elio Sironi
Unroasted guinea fowl
by
Massimo Bottura
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Char-grilled red prawns, yoghurt and fresh coriander
by
Carlo Cracco
Lime marinated scallops "Ceviche"
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Shadow of oil
by
Franco Aliberti
Cialson with ox tail, anchovy gratin and puntarelle
by
Filippo Gozzoli
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Game of 4 flavours + 1
by
Alessandro Negrini e Fabio Pisani
Mollusc ceviche
by
Gastón Acurio
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by
Josean Alija
De-structured tiramisù
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Rose goat
by
Paolo Lopriore
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
by
Loretta Fanella
Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by
Marcello Spadone
Sections
Sections
Mondo pizza
Cristiano Tomei e la pizza che sa di pizza
SECTIONS LIST
Primo piano
Zanattamente buono
Affari di Gola di Paolo Marchi
Dall'Italia
Dal Mondo
Alice in gourmetland
A tutta birra
Best Before
BIP BIP Urrah
Bowerman around the world
Carlo Mangio
China Grill
Cibi Divini
Cibografando
Dolcezze
East Lombardy
Unfiltered Foletti
Frantoio Squadrilli
Fuori Expo
Giovanna a Capo-tavola
Green
Guida alla Guida
Identità Expo
Identità Milano
IG2018: il fattore umano
IG2019: costruire nuove memorie
In cantina
In libreria
In sala
Le nostre cene
Mare Aperto
Mondo pizza
Naturalmente
Nordic Food Lab
Magic nights
Passione Gelato
Pensa Tè
Piatti downunder
Signature Dishes
Ricette illustrate
Shake & shock
Spotti e mangiati
Female chef's life stories
Chefs' life stories
Tutto Expo
Partners
NEWSLETTER
Identità Golose
Identità di Pasta
Identità di Pizza
SEARCH
IT
Identità Expo - Partners
This website uses cookies to give you a better browsing experience. By using this website you consent to the use of cookies in accordance with our policy.
For further information
OK
