IT

Gabriele Zanatta

born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. 
twitter @gabrielezanatt
instagram @gabrielezanatt

GLI ARTICOLI DELL'AUTORE

07-03-2024 | 11:00

The protagonists at Identità Milano: René Frank, the pastry chef who opened a successful restaurant
19-02-2024 | 11:00

The menu of the menus of Spain: the best 10 dishes from 8 establishments between Barcelona and Madrid
05-02-2024 | 07:00

Mehmet Gürs, Cemre Torun and Maksut Askar: in Milan the singers of the cradle of food
31-01-2024 | 07:00

Malena Martinez, gracefully disobedient
10-01-2024 | 07:00

Peter Brunel dedicates an entire menu to Gabriele D'Annunzio (who was also a gourmet)
12-12-2023 | 17:00

Ravioli with herbs and white turnip by Antonia Klugmann. This is the signature dish of Identità Milano 2024
23-10-2023 | 07:00

Coda, the Berlin restaurant serving only (sugar-free) desserts
18-09-2023 | 18:00

I'm not There, 6 thoughts on Osteria Francescana's special menu
14-09-2023 | 14:00

Antonia Klugmann: 'Fine dining has never had such a large audience'
02-08-2023 | 17:00

Antonia Klugmann and L’Argine on the homologations of our time
10-07-2023 | 11:00

Andoni and 25 years of Mugaritz: 'As long as I live, we will continue to make dreams and cook ideas'
21-06-2023 | 13:00

Why Virgilio Martinez’s Central is the new Best Restaurant in the world

11-06-2023 | 07:00

Lafleur, vegan chronicles from Frankfurt
30-04-2023 | 11:00

The regenerating power of a sabbatical: Salvatore Bianco reopens Il Comandante
27-04-2023 | 16:00

Nadia and Antonio Santini, 50 years of love and cooking
31-03-2023 | 11:00

Identità Golose Guide, the 2023 edition is online: all the figures and awards to young stars
27-03-2023 | 11:00

The Spring of Enrico Crippa
20-01-2023 | 18:00

Waiting for Identità Milano 2023: let the revolution begin
14-01-2023 | 11:00

Speakers at the congress: Leonor Espinosa and Fatmata Binta, pioneers of world cuisines
12-01-2023 | 16:00

Speakers at Identità Milano: Harold McGee, the scholar who gives scientific dignity to food
26-12-2022 | 13:00

Revelations from a blind dinner
11-12-2022 | 07:00

Mil, diving at the edge of the world
08-12-2022 | 07:00

Malena Martinez, the scientist who sheds light on Peru's hidden ingredients: 'The more you know, the less you know'
27-11-2022 | 11:00

Azurmendi, Joselito and the pig that will be
25-11-2022 | 11:00

Alex Atala: 'Influencers don't understand a thing, information should prevail once again'
18-11-2022 | 17:00

Carlo Petrini: 'This global food system is criminal and does not hold up. It’s time for a revolution'
12-11-2022 | 11:00

Matteo Baronetto, sworn enemy of homologation
07-10-2022 | 17:00

Andreas Caminada and the secrets of Schauenstein Castle
26-09-2022 | 11:00

Boia De, the only starred Italian restaurant in Miami
22-09-2022 | 11:00

S.Pellegrino Young Chef Academy and Gucci Osteria together to support young talents

14-09-2022 | 12:00

Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe

16-08-2022 | 11:00

Mette Søberg, the woman who drives the creativity at Noma