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Chefs
Chef
Giuseppe Lo Iudice e Alessandro Miocchi
GLI CHEF
Giuseppe Lo Iudice e Alessandro Miocchi
Jeremy Bearman
Carmine Calò
Christian Puglisi
Stefano Ghetta
Alessandro Tomberli
Natalino Ambra
Michele Lazzarini
Giulia Liu
Alessandro Borghese
Cinzia Cinzia De Lauri e Sara Nicolosi
Giuliano Baldessari
Marta Scalabrini
Miguel de la Cruz
Pier Bussetti
Ivan e Matteo Piffer
Wicky Priyan
Andrea Canton
Pietro Leemann
Eric Ripert
Tommaso Cannata
Enrico Pierri
Simone Bonini
Claudio Pregl
Simone Finazzi
Vladimir Mukhin
Fulvio Pierangelini
Pascal Barbot
Alvin Leung
Alex Gares
Vittorio Fusari
Andrea Tortora
Pier Daniele Seu
Jean-François Dargein
Daniel Facen
Mauro Brun e Bruno Rebuffi
Arianna Consiglio
Chiara Patracchini
Riccardo Gaspari
Franck Cerutti
Eric Pras
Antonio Ziantoni
Maria Chiara Sanna
Luca Landi
Fabrizio Molteni
Recipes
Recipes
“Emmentaler Cheese” with white asparagus and lemon thyme
LE RICETTE
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Loška smojka (loška turnip)
by
Vesna e Gašper Carman
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
Dessert: a sweet story
by
Ivano Mestriner
Absolute Synthesis
by
Corrado Assenza
Cocoa and camphor explosion
by
Franco Aliberti
Lime marinated scallops "Ceviche"
Pinzimonio
by
Igor Macchia
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
D-Limousine belly salad with puntarelle and mustard
by
Gian Pietro e Giorgio Damini
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter
by
Philippe Léveillé
Baby rosemary pizzas
by
Andrea Menichetti
Playing with consistency
by
Corrado Assenza
Spaghetti Pizza Margherita
by
Davide Scabin
Clam tagliolini
by
Moreno Cedroni
Mezze maniche with “ragout”… 847 km from Naples
by
Enrico Crippa
Summary
by
Corrado Assenza
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Baked onion with spaghettoni and anchovy sauce
by
Davide Scabin
Blood pudding and popped buckwheat
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Cocktail bar d’autore: otto indirizzi in Friuli Venezia Giulia
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IG2024: the disobedience
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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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In cantina
Identità Expo
Dolcezze
In libreria
A tutta birra
Female chef's life stories
IG2020: on the road
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