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Chefs
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Attilio Marro
GLI CHEF
Attilio Marro
Magnus Nilsson
Giuseppe Oliva
Alessandro Pipero
Mariano Guardianelli
Eugenio Signoroni
Oliver Glowig
Eugenio Pol
Andoni Luis Aduriz
Niimori Nobuya
Carmen Vecchione
Tommaso Cannata
Loretta Fanella
Bryce Shuman
Julia Scavo
Giampaolo Ottazzi
Roberto Petza
Enzo Crivella
Stefano Vola
Luca Pardini, Edoardo Grassi e Marco Civitelli
Roberto Okabe
Michele Abbatemarco
Antonio Bachour
Massimo Mantarro
Matteo Manzini
Vito Mollica
Umberto Giraudo
Papoula Ribeiro
Paolo Casagrande
Filippo Chiappini Dattilo
Pino Cuttaia
Simone Padoan
Aldo Zivieri
José del Castillo
Cristian e Tomas Torsiello
Lucia Sapia
Isabella Potì
Daniel Canzian
April Bloomfield
Daniel Burns
Björn Frantzén
Valeria Margherita Mosca
Lucia De Prai
Massimiliano e Raffaele Alajmo
Laura Fratton
Recipes
Recipes
Forest Bread
LE RICETTE
Forest Bread
by
Yoshihiro Narisawa
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Oh my dear planet
by
Pietro Leemann
Roast teal, teal "civet", oysters, seaweed and seeds
by
Mauro Uliassi
Char-grilled red prawns, yoghurt and fresh coriander
by
Carlo Cracco
Soft potato with verbena and roast kidney
by
Enrico Bartolini
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Citrus fruit & shellfish
by
Sergio Dondoli
Friday pizza
by
Massimo Gatti
Roast tripe
by
Davide Oldani
Tomato sauce, aromatic herbs and a bed of capers
by
Josean Alija
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by
Andrea Aprea
Apple cooked in beer with honey meringue and ice-cream
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
Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
by
Filippo Chiappini Dattilo
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
D-Limousine belly salad with puntarelle and mustard
by
Gian Pietro e Giorgio Damini
Partridge breast salad with sultanas and porcini mushrooms
by
Lucio Pompili
A sweet "caprese"
by
Stefano Baiocco
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Chocolate choux puffs
by
Corrado Assenza
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Forest floor
by
Loretta Fanella
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
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IG2020: on the road
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Author's articles list
IG2020: on the road
by
Author's articles list
Latest articles published
12-03-2021
Paulo Airaudo: «Why should we reinvent ourselves when we will go back to how we were?»
24-02-2021
Max Alajmo talks about cuisine, chefs (or rather cooks) and how to build a new future
27-01-2021
Constant evolution: the philosophy of Franco Pepe at Identità on the road 2020
22-01-2021
«Don't put out the fire of creativity». Massimo Bottura's lesson at Identità on the road
20-01-2021
The prophecy of Renato Bosco: «Pizza in ten years' time? It won't be round»
15-01-2021
Giorgio Locatelli: «The French insulted us, but now Italy can walk tall»
13-01-2021
Luca Pezzetta: from playing with dough, as a child, to his delicious seafood pizzas
06-01-2021
Francesco Martucci: the avantgarde rebel of pizza at Identità on the road 2020
30-12-2020
Eight slices of happiness (and conviviality): Simone Padoan and the sense of contemporary pizza
16-12-2020
William Drew: «How we moved from red carpet to fund raisers»
02-12-2020
Travelling on the wings of memories
24-11-2020
Identità on the road 2020: Klugmann is "chef of the Year", the "Dish of the Year" is Alajmo's, Guidara wins the "Twenty Years" award
18-11-2020
Camanini goes in search of the "white taste"... At Identità on the road
06-11-2020
Here's what Identità on the road is like
19-10-2020
Identità Golose changes but doesn't stop: here's how Identità on the road - Digital edition will work
14-10-2020
IDENTITÀ GOLOSE ON THE ROAD - DIGITAL EDITION: the stories from the restaurant and hospitality industries continue
08-10-2020
The new direction of contemporary pizza explained by 16 speakers at Identità Golose
06-10-2020
Italian contemporary pastry-making presents its future
05-10-2020
Sunday 25th October: Identità di Pasta celebrates the World Pasta Day
01-10-2020
Identità Golose 2020, appointment at the congress. To build a new future
09-07-2020
Camanini signs the new emblem dish for Identità Golose 2020
11-06-2020
Identità Golose from the 24th to the 26th of October, the theme: "Building a new future". And the congress becomes digital too
19-03-2020
Building our future with a Sense of Responsibility
25-02-2020
The Sense of Responsibility: the theme of the congress is the reason for its postponement
07-02-2020
All the emblem dishes of Identità Milano, in 14 memorable photos
05-02-2020
Technical tests for the cuisine of the future: David Zilber’s and Riccardo Canella’s Noma
29-11-2019
Corrado Assenza’s Cassata, the emblem-dish of Identità Golose 2020
04-11-2019
Sense of responsibility: the theme of Identità 2020 is revealed
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A tutta birra
Female chef's life stories
IG2020: on the road
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