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Chef

Giampaolo Ottazzi

GLI CHEF

Giampaolo Ottazzi Clelia d'Onofrio Karime Lopez Andrea Ribaldone Aitor Arregi Alberto Faccani Chiara Pavan Stevie Parle Jun Lee Ricard Camarena Aimo e Nadia Moroni Andrea Menichetti Giuseppe Lo Iudice e Alessandro Miocchi Salvatore Tassa Alfonso Caputo

Jacopo Malpeli Luca Zucchini Jean-François Piège Tatsuya Iwasaki Enrico Berto Stefano Callegari Rafael Peña Alain Ducasse Caterina Ceraudo Diego Vitagliano Nadia, Antonio e Giovanni Santini Adriano Baldassarre Maicol Izzo Fabrizio Mancinetti Viviana Varese

Paco Magri Philippe Léveillé Michael Anthony Rita Sodi Mariella Caputo Marco Stabile Alberto Cristofori Dominique Crenn Titti Traina Corrado Assenza Terry Giacomello Dominga Cotarella Sergio Bastard Filippo Chiappini Dattilo Chiara Patracchini
Recipes

Recipes

Forest floor

LE RICETTE

Forest floor
by Loretta Fanella Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by Mehmet Gürs “Smoked” rice with broccoli and clams
by Antonino Cannavacciuolo Sea urchins in their shells, coriander juice and mandarin cloud
by Mauro Colagreco Pasta with potatoes, basil extract, baby flying squid and Pecorino
by Viviana Varese Nikko Spring Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by Gian Pietro e Giorgio Damini Carbonara sauce, bacon, black pepper and spooned pasta
by Davide Oldani

White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by Andrea Aprea Braised beef cheek, oyster, seaweed and sprouts
by Sat Bains Mezze maniche with “ragout”… 847 km from Naples
by Enrico Crippa Salsify spaghetti, Lardo d’Arnad and white truffle
by Emmanuel Renaut Rose goat
by Paolo Lopriore Risotto with red turnips, crunchy jerusalem artichoke and watercress
by Cesare Battisti Forcello cockerel from the Tetraonide family
by Alessandro Gilmozzi Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by Magnus Ek

Bygdoy at 3
by Paolo Lopriore Botrytis Cinerea Dive into the sea
by Emanuele Scarello 3-step extra virgin olive oil process
by Franco Aliberti Sea snail with Wakame and tangerine foam
by Alex Atala Summer trout
by Ana Roš Yellow pumpkin fondue, quail and coffee
by Riccardo Agostini Potato noddles with pecorino soup and seaweed
by Christian Puglisi
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Latest articles published

Nicolai Norregaards and Rasmus Kofoed's Kadeau at sunset on the island of Bornholm in Denmark

22-07-2024

Kadeau, an island is served

25-06-2024

Antonini makes a break with the past and wins

The President of the Italian Republic Sergio Mattarella in an archive photo while at the Quirinale he greets and thanks the students of the catering schools called to collaborate in the success of the dinner in honour of Republic Day

01-06-2024

Republic Day plate by plate

The trio at Disfrutar in Barcelona: Oriol Castro, Eduard Xatruch e Mateu Casañas

22-02-2024

Disfrutar, enjoying life to the fullest

12-02-2024

Aleia, a journey into beauty

Carlo Cracco and Paolo Marchi on stage at the first edition of Identità Golose in Milan, 23/25 January 2005

15-01-2024

Cracco: 'This is how Identità was born'

12-01-2024

Andreina's world and friendly embers

02-10-2023

Identità di fuoco shines over the future

20-09-2023

Identità di fuoco, big news at Casa Maria Luigia

Casa Maria Luigia grows. Here on the left is the Acetaia Maria Luigia and in the background Al Gatto Verde, the new restaurant of the Francescana Family, chef Jessica Rosval. First service on the 20th September for dinner

12-09-2023

With Gatto Verde Bottura drops a poker

04-08-2023

Ducasse, an Italian Ambassador in Paris

03-07-2023

Teamwork makes Spain great

Left to right, Alain Ducasse posing in front of the Comandante's pass, Stéphane Petit, who will lead the Ristorante Alain Ducasse in Rome, and Salvatore Bianco, the Comandante's executive. All photos from Paolo Marchi

04-06-2023

Ducasse loves Italy more than many Italians

Warm Minestrone with legumes, vegetables and candied onion in a broth of Grana Padano Riserva, a dish from Andrea Berton's Natura menu

25-05-2023

Berton's Natura is a hymn to joy

13-05-2023

Luciano Monosilio's Follie is so good

On the 18th of March 2023 Andrea Baldini, mayor of Argenta, and Igles Corelli, unveil the plaque commemorating the Saperi e Sapori event at the Centro Culturale dei Cappuccini

08-05-2023

Saperi e Sapori, a book celebrates the icon

Handover at 12 Apostoli in Verona. Left to right, Silvia Bernardocchi, Giancarlo Perbellini, Filippo and Antonio Gioco

07-03-2023

Perbellini's coup: he took over at 12 Apostoli

Misto mare Imago 8, a masterpiece antipasto from Andrea Antonini, chef at Imago, the restaurant on the sixth floor of hotel Hassler in Rome

28-12-2022

The goal at Imago in Rome is the future

Davide Scabin in front of the entrance to the Grand Hotel Sitea in Turin, where he’s now chef

29-11-2022

Scabin's return to creative heights

10-11-2022

In memory of Heinz Winkler, three record-breaking stars

03-11-2022

Ludovico Coccioli, cooking and working his way to the North Pole

10-10-2022

Fabio Fazio, like Willi Wonka, now has his own chocolate factory

13-07-2022

Andrea Aprea is back in Milan to take a main role

Aimo and Nadia Moroni pose with their daughter Stefania behind them, and with the current chefs Fabio Pisani (left) and Alessandro Negrini. Photo Brambilla - Serrani

02-07-2022

Aimo and Nadia, 60 years of love in the kitchen

12-01-2022

Italy plays a poker of white and black truffles

03-01-2022

Ducasse wants to create a European Cuisine

Nicolò Cini, chef of an intriguing place called Aromaticus in Trastevere, in Rome. This is one of the 10 restaurants awarded at The Fork restaurants awards 2021 in Milan. Peronsally, I would complete the mantra of the restaurant like this: «Make sure food is your cure and your soul» ❤️ SOUL

03-12-2021

Aromaticus Trastevere, vegetarian intelligence

The tour Eiffel seen from inside Langosteria Paris. Photo Cécile Guillaume

24-10-2021

Buonocore, an Italian genius in Paris

20-08-2021

Trippa, an osteria serving vegetables with meat on the side

09-08-2021

Enrico Crippa's tribute to Barolo

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IDENTITÀ MILANO CONGRESS

Identità Milano Congress welcomes on stage the greatest professionals of cooking and pastry, chefs who know how to give an original imprint to their work, in the field of tradition and along the paths of creativity.

Cos'è il congresso Chi siamo La sede Albo d'oro premiati

EDIZIONE 2025

Presentazione Identità Milano 2025

IDENTITÀ GOLOSE MILANO

Identità Golose Milano is the International Hub of Gastronomy: a theater of chefs, that during the year hosts some of the most prestigious protagonists of fine dining, from Italy and the rest of the world.

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Identità Web S.r.l. - Corso Magenta, 46 - 20123 Milano - P.I. e C.F. 07845670962
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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