Affari di Gola di Paolo Marchi

A mouth watering page, published every Sunday in Il Giornale from November 1999 to the autumn of 2010. Stories and personalities that continue to live in this website

Kadeau, an island is served

Nicolai Norregaard and Rasmus Kofoed opened their all-natural restaurant in Bornholm, in the middle of the Baltic Sea, in 2007, later doubling it in Copenhagen and using only local products, from the vegetable garden and from the sea

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

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22-07-2024 | 07:00

Antonini makes a break with the past and wins

With the eleventh menu, the chef at Imago in Rome changes course, putting a deep furrow between the present and the previous ten menus. No more small plates, the new dishes have all it takes

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25-06-2024 | 07:00

The President of the Italian Republic Sergio Matta

Republic Day plate by plate

On the eve of the 2nd of June, President Mattarella opened the Quirinale to 1,500 guests for a dinner prepared over a period of eight months by chefs Fabrizio Boca and Federico Iorio. Involving 5 catering schools and associations of social catering

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01-06-2024 | 07:00

Disfrutar, enjoying life to the fullest

Mateu Casañas, Oriol Castro and Eduard Xatruch, chef-patron of the newly-three-starred restaurant in Barcelona, will tell how they got so high, even in the 50 Best, on the 9th of March at Identità Golose. And what a great finale, thanks to a special table

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

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22-02-2024 | 07:00

Aleia, a journey into beauty

Italian-Argentinian chef Paulo Airaudo, based in San Sebastian, runs the restaurant at Casa Fuster in Barcelona, an elegant historic building that has reached our days intact. The menu is curated by Rafa de Bedoya. And that red rose...

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12-02-2024 | 18:00

Cracco: 'This is how Identità was born'

Exactly 20 years ago, on the 15th of January 2004, Marchesi's pupil's lecture at Madrid Fusion made us realise that Italian chefs deserved their own congress at home: 'Back then we were more creative and freer to dare. We must believe in our country.'

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

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15-01-2024 | 07:00

12-01-2024 | 07:00

Andreina's world and friendly embers

02-10-2023 | 07:00

Identità di fuoco shines over the future

Lee Wolen

White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé

Signature Dishes

Lo Stuzzichino e il pollo alla cacciatora che spopola in Penisola Sorrentina

Affari di Gola di Paolo Marchi

Kadeau, an island is served

Nicolai Norregaard and Rasmus Kofoed opened their all-natural restaurant in Bornholm, in the middle of the Baltic Sea, in 2007, later doubling it in Copenhagen and using only local products, from the vegetable garden and from the sea

Antonini makes a break with the past and wins

With the eleventh menu, the chef at Imago in Rome changes course, putting a deep furrow between the present and the previous ten menus. No more small plates, the new dishes have all it takes

Republic Day plate by plate

On the eve of the 2nd of June, President Mattarella opened the Quirinale to 1,500 guests for a dinner prepared over a period of eight months by chefs Fabrizio Boca and Federico Iorio. Involving 5 catering schools and associations of social catering

Disfrutar, enjoying life to the fullest

Mateu Casañas, Oriol Castro and Eduard Xatruch, chef-patron of the newly-three-starred restaurant in Barcelona, will tell how they got so high, even in the 50 Best, on the 9th of March at Identità Golose. And what a great finale, thanks to a special table

Aleia, a journey into beauty

Italian-Argentinian chef Paulo Airaudo, based in San Sebastian, runs the restaurant at Casa Fuster in Barcelona, an elegant historic building that has reached our days intact. The menu is curated by Rafa de Bedoya. And that red rose...

Cracco: 'This is how Identità was born'

Exactly 20 years ago, on the 15th of January 2004, Marchesi's pupil's lecture at Madrid Fusion made us realise that Italian chefs deserved their own congress at home: 'Back then we were more creative and freer to dare. We must believe in our country.'

12-01-2024 | 07:00

Andreina's world and friendly embers

02-10-2023 | 07:00

Identità di fuoco shines over the future

20-09-2023 | 11:00

Identità di fuoco, big news at Casa Maria Luigia

12-09-2023 | 12:00

With Gatto Verde Bottura drops a poker

04-08-2023 | 11:00

Ducasse, an Italian Ambassador in Paris

03-07-2023 | 11:00

Teamwork makes Spain great

04-06-2023 | 11:00

Ducasse loves Italy more than many Italians

25-05-2023 | 11:00

Berton's Natura is a hymn to joy

13-05-2023 | 11:00

Luciano Monosilio's Follie is so good

08-05-2023 | 17:00

Saperi e Sapori, a book celebrates the icon

07-03-2023 | 11:00

Perbellini's coup: he took over at 12 Apostoli

28-12-2022 | 11:00

The goal at Imago in Rome is the future

29-11-2022 | 11:00

Scabin's return to creative heights

10-11-2022 | 17:00

In memory of Heinz Winkler, three record-breaking stars

03-11-2022 | 17:00

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

10-10-2022 | 11:00

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

13-07-2022 | 11:00

Andrea Aprea is back in Milan to take a main role

02-07-2022 | 11:00

Aimo and Nadia, 60 years of love in the kitchen

12-01-2022 | 11:00

Italy plays a poker of white and black truffles

03-01-2022 | 16:30

Ducasse wants to create a European Cuisine

03-12-2021 | 11:00

Aromaticus Trastevere, vegetarian intelligence

24-10-2021 | 11:00

Buonocore, an Italian genius in Paris

20-08-2021 | 15:00

Trippa, an osteria serving vegetables with meat on the side

09-08-2021 | 11:00

Enrico Crippa's tribute to Barolo