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Attilio Marro
GLI CHEF
Attilio Marro
Fabio Longhin
Ermanno Zanini
Gennaro Nasti
Matteo Lunelli
Ruben González e David Gil
Bo Songvisava e Dylan Jones
Will Guidara
Pierpaolo Pavan
Pía León
Andrew Zimmermann
John Regefalk
Giovanni Cuocci
Pier Bussetti
Massimiliano e Raffaele Alajmo
Marcello Spadone
Livia, Alfonso e Mario Iaccarino
Felice Sgarra
Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
Jeremy Bearman
Anthony Genovese
Giulio Terrinoni
Ángel León
Kobe Desraumaults
Claudio Sadler
Mark Ladner
Eneko Atxa
Michele Abbatemarco
Diego Guerrero
Filippo Chiappini Dattilo
Iginio Ventura
Roger Van Damme
Fabrizia Meroi
Denis Lovatel
Ezio Santin
Matias Perdomo
Tommaso Cannata
Giuseppe Rizzo
Fabrizio Mellino
Jordi Roca
Luca Govoni
Alberto Gipponi
Roberta Esposito
Tim Raue
Enzo Coccia
Recipes
Recipes
Parmesan rice cream with red beetroot sauce
LE RICETTE
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Mollusc ceviche
by
Gastón Acurio
Toro, foie gras powder, freeze dried raspberry
by
Alvin Leung
Woodcock for 6 woodcocks
by
Mauro Uliassi
A sweet "caprese"
by
Stefano Baiocco
Cialson with ox tail, anchovy gratin and puntarelle
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Cod and hare
by
Moreno Cedroni
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
Venison saddle marinated in rosemary honey and its liqueur
by
Emanuele Scarello
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
Super tartare
by
Marco Stabile
White fish ceviche with asparagus
by
Gastón Acurio
Gnudi Verdi
by
Stevie Parle
Anchovies, bitter coffee, orange and pasta
by
Davide Oldani
Sprat
by
Massimo Bottura
Ravioli with broccoli and sea urchins
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Lamb's liver wrapped in cacio and egg
by
Peppino e Angela Tinari
Midday in the middle of the vegetable garden
by
Corrado Assenza
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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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