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Gianfranco Vissani

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Gianfranco Vissani Christian Milone Giampaolo Ottazzi Laura Fratton Stefano Baiocco Roy Caceres Giulia Miatto Sergio Capaldo Ascanio Brozzetti Arrigo Cipriani Giuseppe Iannotti Federico Quaranta Alessandro Pipero Renato Bosco Angelo Rumolo

Pietro Leemann Franco Pepe Andrea Tortora Elio Sironi Gian Pietro e Giorgio Damini Kobus van der Merwe Maria Josè San Román Accursio Craparo Mathias Dahlgren Alberto Piras Will Guidara Matteo Vigotti Alfonso Caputo Jean-François Dargein David Toutain

Enrico Pierri Agostino Perrone and Giorgio Bargiani Corrado Sanelli Marcello Leoni Paolo Mancuso Luca De Santi Matteo Pisciotta Massimo Minutelli e Tony Melillo Simone Finazzi Ferdinando Martinotti Francesco Cerea Sang Hoon Degeimbre Jacopo Malpeli Matteo Lunelli Pino Cuttaia
Recipes

Recipes

Sea urchins in their shells, coriander juice and mandarin cloud

LE RICETTE

Sea urchins in their shells, coriander juice and mandarin cloud
by Mauro Colagreco Pumpkin cream, hazelnut and paccheri
by Gianluca Fusto Milk curd, “D’O” caviar and golden pear
by Davide Oldani Memories…
by Franco Aliberti Veal ragout with nitrogen and rice lasagne
by Andrea Berton Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by Galileo Reposo Mexican Bubble Cup So-Riso croccante
by Andrea Besuschio

Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by Alfonso Caputo Lampredotto sandwich
by Valeria Piccini The silence of the woods
by Daniel Facen Coscia d'Anatra "Apicius" "Espressa" Pavese soup with saffron pasta timbale
by Davide Oldani White fish ceviche with asparagus
by Gastón Acurio Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by Igles Corelli Fresh pasta parcel stuffed with seafood

Beef goulash
by Daniel Canzian Friday pizza
by Massimo Gatti Friday squilla mantis
by Mauro Uliassi Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by Andoni Luis Aduriz Delicious wasabi and grapefruit "entré"
by Pierre Hermé Soft potato with verbena and roast kidney
by Enrico Bartolini Bocadillo helado amour The wrong Milan
by Carlo Cracco
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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 2023

Presentazione Identità Milano 2023

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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OTHER EVENTS

Milano FOOD&WINE Festival Roma FOOD&WINE Festival Identità London Identità New York Grandi cuochi all'Opera Identità Golose a Host Tutti a Tavola!! #spesaalmercato Identità di libertà Qoco Un risotto per Milano Shanghai A tavola con noi

GUIDA RISTORANTI

Guide to fine restaurants in Italy and around the world with awards to young stars

Guida 2023

GUIDA BOLLICINE

Bollicine del mondo is the innovative app by Identità Web that collects 625 wineries, 23 food and wine itineraries, 29 countries, 6 continents, 16 expert tasters.

Progettazione grafica e sviluppo sito web a cura di Elia Bogani

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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