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Chefs
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Enzo Crivella
GLI CHEF
Enzo Crivella
Friedrich Schmuck
Yoji Tokuyoshi
Angela Hartnett
Aurelio Damiani
Gianfrancesco Cutelli
Maico Campilongo e Kristjan D'Angelo
Rossella Cerea
Paolo Lorenzoni
Jon Pollard
Barbara Lynch
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Paolo Mancuso
Enrico Crippa
Marcello Corrado
Simone Cozzi
Umberto Giraudo
Dominique Crenn
Federico Quaranta
Gioacchino Bonsignore
Ascanio Brozzetti
Simon Press
Juan Marì e Elena Arzak
Ciccio Vitiello
Francesco Ballico
Hervé Fleury
Rodrigo Oliveira
Jordi Vilà
Will Guidara
Fabrizio Mellino
Fabio Baldassarre
Alexandre Gauthier
Luca Montersino
Franco Chialva
Luca Gardini
Marta Grassi
Livia, Alfonso e Mario Iaccarino
Gonzalo Luzarraga
José del Castillo
Ryan Clift
Giulia Liu
Antonio Borruso
Emmanuel Renaut
Joxe Mari Aizega
Joško Sirk
Recipes
Recipes
Sea snail with Wakame and tangerine foam
LE RICETTE
Sea snail with Wakame and tangerine foam
by
Alex Atala
Under the tree: winter venison and hare
by
Alessandro Gilmozzi
Instant carrot stock
by
Paolo Lopriore
A rockpool of my childhood - so very, very poetic
by
Paul Cunningham
Tripe ravioli
by
Davide Oldani
Riso al salto con ragù di vitello
by
Andrea Berton
Shadow of oil
by
Franco Aliberti
Spaghettoni with cod and tomato
by
Niko Romito
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Marine expression
by
Paul Liebrandt
Essence
by
Niko Romito
Sea mousse
Leek and bacon croissants
by
Andrea Menichetti
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Autumn risotto
by
Aurora Mazzucchelli
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Hill landscapes, Italy
by
Corrado Assenza
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Avocado with tomato powder and olive oil
Sections
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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
23-05-2023
Oh, we love Luca Doro: pizza and love in Macerata Campania (but now also near Udine!)
19-05-2023
Nancy Silverton and Franco Pepe: Authentic emotion
05-11-2022
The 'new all-time pizzeria': Mani in Pasta triples in Via Procida 1, in Milan
11-06-2021
Flegrea: the temple of Neapolitan pizza in Torino focusing on digestibility and excellent raw materials
04-06-2021
Wide range, balance and creativity: the winning recipe of the high-altitude pizza at El Gringo in Calalzo di Cadore
28-05-2021
Ilaria Puddu and the secrets of a small empire of pizza (awarded by the Guida Identità Golose 2021)
21-05-2021
The (almost) 100 pizzerias in the Guida IG 2021: a record that shows the big leap pizza has made in quality
30-04-2021
Autoctona, Vatti's project goes beyond Radicondoli
23-04-2021
Officine del Cibo, pizza meets the cuisine of Liguria
16-04-2021
The revolution of Trecentogradi in Corigliano Calabro
09-04-2021
Mama: if bread is the source (of pizza too)
02-04-2021
Lello Ravagnan's new bakery
15-03-2021
Once upon a time... the nice fairy-tale of Madremia in Avellino
08-03-2021
Spicchi d'arte, what a pizza in Tricase!
01-03-2021
Reacting to the emergency: Cristian Marasco and the wood oven for pizza where he also bakes panettoni
22-02-2021
Ivan Gorlani at Era Pizza is so good. Our three tastings confirm it (available to take away and for delivery)
26-10-2020
Stefano Manfredi: «Here's my new pizza Viaggio in Sicilia for La Cascina dei Sapori»
19-10-2020
Marco Farabegoli: don't change a successful dough. «The quality of my work gave me serenity»
12-10-2020
Friedi Schmuck breaks the delay: his Piano B in Syracuse is now 100% (great) pizza
02-10-2020
Well done Tommaso Vatti, great pizza with a Tuscan identity in the beautiful Radicondoli
21-09-2020
Parsley doesn’t go well with everything
31-08-2020
Massimiliano Prete: «Pizzerias are about conviviality, in safety». And he pulls out of the oven Margherita Extravergine
24-08-2020
Donatelli: after studying and experimenting during the lockdown, he’s now back at work with energy
17-08-2020
At Polzella’s lots of news for the wellbeing of the guests, what with new experiences and food quality
11-08-2020
Battiloro: we were flooded with our clients’ love. Now a reassuring menu, soon some news too
01-06-2020
Re di Cuori near Padua, a nice success for the three brothers specialised in delivery pizza
22-05-2020
Simone Padoan: time to plan the future. I will deliver my pizzas all across Italy
21-05-2020
Cristian Marasco teaches us to make pizza without yeast... - VIDEO
13-03-2020
Aspettando Identità... Luca Pezzetta’s two new pizzas are fantastic
04-03-2020
Fabrizio Mancinetti, from England, a new face for contemporary pizza
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