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Matias Perdomo
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Andrea Besuschio
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Mehmet Gürs
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Giorgio Locatelli
Pier Bussetti
Massimo Bottura
Chiara Pavan
Alex Atala
Gianfrancesco Cutelli
Magnus Nilsson
Alberto Faccani
Ugo Alciati
Andrea Ribaldone
Giancarlo Timballo
Errico Recanati
Terry Giacomello
Francesco Ballico
Lorenzo Cogo
Josean Alija
David Toutain
Nicola Olivieri
Angelo Biscotti
Andrea Aprea
Andrea Paternoster
Edoardo Sandri e Gabriele Fedeli
Ilario Vinciguerra
Roberto Carcangiu
Alex Gares
Maxime Meilleur
Aimo e Nadia Moroni
Matteo Vigotti
Andrea Sinigaglia
Oriol Castro, Eduard Xatruch e Mateu Casañas
Joxe Mari Aizega
Femke Van den Heuvel
Luca Sacchi
Rocco Princi
Francesco Bracali
Pier Giorgio e Luca Parini
Jonathan Tam
Wylie Dufresne
Bernardo Paladini
Recipes
Recipes
Lemon-scented rice with soya caramelised eel
LE RICETTE
Lemon-scented rice with soya caramelised eel
by
Ugo Alciati
Egg yolk, olive oil and fried vegetables
by
Josean Alija
The new Ascolana olive
by
Carmine Calò
Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper
by
Gennaro Esposito
Dive into the sea
by
Emanuele Scarello
Nikko Spring
Spaghettoni with cod and tomato
by
Niko Romito
Friday pizza
by
Massimo Gatti
...a simple salad
by
Stefano Baiocco
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
2007 version, a mushroom and garlic consommé that becomes a traditional soup
by
Jacques Décoret
Anconetana Cod
by
Moreno Cedroni
Mango&Oysters
by
Sergio Dondoli
Shadow of oil
by
Franco Aliberti
Chicken Livers Pilaf
by
Stevie Parle
Marinated salmon and foie gras
by
Carlo Cracco
Onion absolute with saffron and Grana Padano
by
Niko Romito
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Risotto ca pummarola n’ coppa
by
Daniel Canzian
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Saffron risotto with pepper transparency
by
Enrico Bartolini
Beet and goat cheese tart (broken, inverted), rye and dill
by
Daniel Patterson
Apparent egg
by
Francesco Sposito
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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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