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Recipes

Recipes

Yellow pumpkin fondue, quail and coffee

LE RICETTE

Yellow pumpkin fondue, quail and coffee
by Riccardo Agostini Pasta e potatoes
by Nino Di Costanzo S. Egidio community bread
by Pierluigi Roscioli Soil Soup (Richard's soil)
by Yoshihiro Narisawa Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by Antonino Cannavacciuolo Fish soup with molluscs and cavatelli
by Mauro Uliassi Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by Giorgio Nava Marinated salmon and foie gras
by Carlo Cracco

Risotto with Cilento dried figs, cod and basil
by Gennaro Esposito “Marinara” mussels
by Carlo Cracco Sardine with anchovy butter and walnut rye bread Spaghetti alla Carbonara in sweet-savoury communication
by Andrea Berton Roasted winter leek with fermented leek juice Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by Gian Pietro e Giorgio Damini Gently cooked pork breast, orange and wasabi sauce
by Mauro Colagreco Carnaroli riso(co)tto with almond milk, saffron, Malvasia delle Lipari and candied orange
by Accursio Craparo

Cuttlefish essence, cuttlefish liver emulsion and black borage
by Gennaro Esposito Mixed nuts and sea asparagus
by Paolo Lopriore Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by Björn Frantzén It could be a risotto
by Matias Perdomo Cod risotto, Grana Padano and Sicilian navel oranges
by Matteo Pisciotta Cod fish with rice Sudden delights
by Christophe Felder Roast teal, teal "civet", oysters, seaweed and seeds
by Mauro Uliassi
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Latest articles published

Davide Franco, Antonio Acquaviva and Clare Smyth on the stage of Identità Milano 2018 (photo Brambilla-Serrani)

31-03-2018

Potatoes, carrots and two Italians: dining at Clare Smyth’s

The dessert that Paco Torreblanca, a master in Spanish pastry making, presented in Milan (photo Brambilla-Serrani)

27-03-2018

Paco Torreblanca: less is more

Close up, Oriol Castro, with Mateu Casañas and Eduardo Xatruch, at the helm of Disfrutar, the young and already acclaimed establishment in Barcelona (photo Brambilla/Serrani)

26-03-2018

Disfrutar, technique and enjoyment

At Identità Milano, French cuisine superstar Yannick Alléno participated in Identità di Pasta, in collaboration with Pastificio Felicetti. He also held a lesson in the Auditorium, and on this occasion too, he presented a pasta-based dish

24-03-2018

Yannick Alléno and the love for pasta

Gaggan Anand at Identità Milano 2018 (photo Brambilla-Serrani)

23-03-2018

Gaggan: the human factor is food itself

Paolo Lopriore’s lesson at Identità Milano 2018

20-03-2018

Paolo Lopriore and his creative combination for a convivial table

Virgilio Martínez (in the centre) with Gonzalo Urbina and Julio Rivera (photo Brambilla/Serrani)

19-03-2018

Mater Iniciativa, the soul of Central

To the right, Sarah Grueneberg, chef at Monteverde, the successful restaurant & pastificio in Chicago. Beside her, Eleonora Cozzella, who presented the ninth edition of Identità di pasta (photo Brambilla/Serrani)

14-03-2018

Energetic Sarah Grueneberg

Monday 5th March, Josep Roca (Celler de Can Roca), Will Guidara (Eleven Madison Park) and Laura Price(World's 50 Best Restaurants) speak of dining room service at Identità Milano. Massimo Bottura (Osteria Francescana), Matteo Lunelli (Cantine Ferrari) and Paolo Marchi were also in the panel moderated by Federico De Cesare Viola (photo Marchi)

12-03-2018

My days at Identità and the importance of the dining room

Niko Romito on the stage of Identità Milano 2018 (photo Brambilla-Serrani)

11-03-2018

The Niko Romito system: human factor, research, codification, multiplication

Riccardo Camanini, his sous Gilles Fornoni and sbernia [sheep’s meat] covered in beeswax at Identità Milano 2018 (photo Brambilla-Serrani)

09-03-2018

Fantastic Camanini: of sheep, honey and wax

Massimo Bottura, taking a much appreciated speech at Identità Milano (photo Brambilla/Serrani, translated into English by Slawka G. Scarso)

05-03-2018

Massimo Bottura, the value of wishing good morning

Massimo Bottura joins French colleague Yannick Alleno on the stage of Identità di Pasta: the chef from Modena is to open a Refettorio in Paris on the 15th March in the crypt of the church of the Madeleine. The first service will be directed by Alleno and Alain Ducasse (photo Brambilla/Serrani)

04-03-2018

A happy stumble. Pasta according to Bottura

Arrigo Cipriani on the stage of the Auditorium with Paolo Marchi, Raffaele and Massimiliano Alajmo (photo Brambilla-Serrani)

04-03-2018

Cipriani, the man who dropped out from Law and transformed Venice

Carlo Cracco at Identità di Pasta

04-03-2018

Idea di pasta by Carlo Cracco, a tribute to Marchesi

Ettore Beligni, pastry chef at Ristorante Arnolfo in Colle Val d’Elsa, receives the award in the Auditorium from Pierre Cantrel of Valrhona (Foto Brambilla-Serrani)

03-03-2018

The Valrhona C3 Competition, a triumph for Beligni

Franco Pepe, Pepe in grani, Caiazzo (Caserta), star of the day at Identità Formaggio. He’ll be back on Monday 5th March in Sala Blu 2, for Identità di pizza, at 5.30 pm (photo Brambilla/Serrani)

03-03-2018

Cheese is life

Caterina Ceraudo (photo Brambilla/Serrani)

03-03-2018

Calabrian pride at Identità Golose

Paolo Marchi opens the 14th edition of the Identità Milano congress, recalling gourmand and photographer Bob Noto, who passed away almost one year ago

03-03-2018

Identità Golose number 14, ready steady go

Luca Sacchi, born in Abbiategrasso, Milan, in 1986. He arrived at Ristorante Cracco in May 2007, and became head pastry chef. In 2014 he became his sous chef. On Wednesday 21st February the long awaited first service at Cracco in Galleria. On Saturday 3rd March (at 3 pm) he’ll speak at Dossier Dessert at Identità Milano

18-02-2018

The days of Luca Sacchi

Left to right, Yannick Alleno, Massimo Bottura, Romain Meder and Alain Ducasse in a selfie taken a few weeks ago. The former two will speak at the 9th edition of Identità di Pasta, on Sunday 4th March, in Sala Blu 1, from 10.45 am to 5.30 pm

09-02-2018

Great names at Identità di Pasta, edition number 9

Matias Perdomo, from Montevideo. Almost 20 years spent in Milan, where he brought Pont de Ferr to a Michelin star and then opened Contraste with partners Thomas Piras and Simon Press

19-12-2017

Matias Perdomo: enhancing the complexity of the Human Factor

Oriol Castro, Mateu Casañas and Eduard Xatruch of Disfrutar – Barcelona. Peirone, Top Gastronomy Manager at Gruppo Lavazza hands them the Best Foreign Chef of the year award assigned by Guida di Identità Golose 2018

01-12-2017

Disfrutar: the success of a restaurant is based on the Human Factor

The view from the hotel Takahiraya in Nobeoka, in south-west Japan (photo by Massimo Bottura)

13-11-2017

The human factor and the dignity of people

Il fattore umano – The Human Factor will be the theme of the 14th edition of Identità Milano, coming up in Milan from the 3rd to the 5th of March 2018 at the congress centre in Via Gattamelata. The choice of the emblem-dish has been made too: pizza, as interpreted by Franco Pepe and Renato Bosco

12-11-2017

Pizza: the emblem of Identità 2018

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Presentazione Identità Milano 2023

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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