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Franco Chialva Giorgio Locatelli Cinzia Cinzia De Lauri e Sara Nicolosi Gaia Giordano Joško Gravner Beppe Allegretta Ferdinando Martinotti Massimo Gatti Alberto Bettini Simone Cozzi Massimo Mantarro Jeff Katz Denis Lovatel Luciano Monosilio Andrea Dopico Cafarelli

Yann Duytsche Marco Stabile Francesco Bracali Enzo Crivella Andrés Torres Sara Scarsella and Matteo Compagnucci Philip Cranston Paolo Donei Livia, Alfonso e Mario Iaccarino Alain Ducasse Antonello Colonna Elio Sironi Jonathan Tam Domingo Schingaro Isabella Potì

Simone Salvini Stefano Ciotti Stefano Guizzetti Nicola Dell'Agnolo Mariella Caputo Pieter Lonneville Maria Probst Matthew Orlando Gino Sorbillo Fabio Baldassarre Claudio Pregl Matteo Garnero e Enrico Ponza Marcus Eaves Paolo Casagrande Sat Bains
Recipes

Recipes

Sweet and acid pomegranate with chirimoya ice-cream

LE RICETTE

Sweet and acid pomegranate with chirimoya ice-cream
by Maria Josè San Román Tortelli dei Farnese
by Filippo Chiappini Dattilo Fish soup with molluscs and cavatelli
by Mauro Uliassi Lime marinated scallops "Ceviche" Candied raw artichokes lacquered with rosemary
by Josean Alija Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by Josean Alija Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by Claudio Sadler Rutabaga with Pork bouillon and Oregano
by Christian Puglisi

Hill landscapes, Italy
by Corrado Assenza Dhal and string hoppers
by Stevie Parle Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by Andrea Berton Baked onion with spaghettoni and anchovy sauce
by Davide Scabin Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by Claudio Sadler Elements: earth, oil, safffron and chocolate
by Gianluca Fusto Confit cod with "pil pil" sauce and roasted "calcots"
by Sergio Humada Fish with onion and black olives
by Jordi Vilà

Cod and hare
by Moreno Cedroni Bread with ricotta
by Andrea Menichetti Consommé-gelé of mussels, escabeche and crispy bomb rice
by Paco Morales Risotto ca pummarola n’ coppa
by Gualtiero Marchesi Carbonara sauce, bacon, black pepper and spooned pasta
by Davide Oldani Risotto with Annurca apples and powdered Pantelleria capers
by Ilario Vinciguerra Sea urchins in their shells, coriander juice and mandarin cloud
by Mauro Colagreco Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by Roberto Carcangiu
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Latest articles published

Paulo Airaudo in the video on Identità Golose on the road. The online platform will be active until the end of March 2021, for info and registrations, click here

12-03-2021

Paulo Airaudo: «Why should we reinvent ourselves when we will go back to how we were?»

Massimiliano Alajmo at Identità on the road

24-02-2021

Max Alajmo talks about cuisine, chefs (or rather cooks) and how to build a new future

Franco Pepe, born in 1963, from Caiazzo, Caserta. He opened Pepe in Grani in 2012, to rapid and universal acclaim. You can follow his masterclass at Identità on the road by registering on Identità on the road

27-01-2021

Constant evolution: the philosophy of Franco Pepe at Identità on the road 2020

Massimo Bottura with his team at the end of the masterclass at Identità on the road 2020. To watch all the lessons on our digital platform, click here (for info: iscrizioni@identitagolose.it or call +390248011841, ext. 2215)

22-01-2021

«Don't put out the fire of creativity». Massimo Bottura's lesson at Identità on the road

Renato Bosco, born in 1967, "pizza-researcher" with pizzerias in San Martino Buonalbergo, Verona, Milan and Prato. You can listen to his masterclass at Identità on the road by registering on Identità on The Road (for info: iscrizioni@identitagolose.it, or call +39 02 48011841, ext. 2215)

20-01-2021

The prophecy of Renato Bosco: «Pizza in ten years' time? It won't be round»

Giorgio Locatelli, born in Vergiate (Varese) in 1963. In 2002 he opened Locanda Locatelli in London with his wife Plaxy. The following year he was awarded with one star (photo Getty Images). To register for IDENTITA' ON THE ROAD, click here (for info: iscrizioni@identitagolose.it or call +390248011841, ext. 2215)

15-01-2021

Giorgio Locatelli: «The French insulted us, but now Italy can walk tall»

Luca Pezzetta at Identità on the road. Paolo Marchi met him at his Osteria di Birra del Borgo in Rome. REGISTER AT IDENTITÀ ON THE ROAD BY CLICKING HERE. For info iscrizioni@identitagolose.it or call +39 02 48011841 ext 2215

13-01-2021

Luca Pezzetta: from playing with dough, as a child, to his delicious seafood pizzas

Francesco Martucci at Identità on the road. He told us about his debut and his vision of an avantgarde pizza and of research. REGISTER ON IDENTITÀ ON THE ROAD BY CLICKING HERE. For info iscrizioni@identitagolose.it or call +39 02 48011841 ext. 2215

06-01-2021

Francesco Martucci: the avantgarde rebel of pizza at Identità on the road 2020

Simone Padoan at Identità on the road. He explained the "sense" of his contemporary pizza and some secrets about its making. REGISTER ON IDENTITÀ ON THE ROAD BY CLICKING HERE. For info iscrizioni@identitagolose.it or call +39 02 48011841 ext. 2215

30-12-2020

Eight slices of happiness (and conviviality): Simone Padoan and the sense of contemporary pizza

The speakers at the webinar with William Drew, content director of the World's 50Best (bottom right). From the top left, clockwise: Gabriele Zanatta, Cristina Bowerman, Eleonora Cozzella, Drew and Paolo Marchi. The complete content is available on the digital platform of Identità on the road. You can sign up here (for info: iscrizioni@identitagolose.it, tel. +390248011841, ext. 2215)

16-12-2020

William Drew: «How we moved from red carpet to fund raisers»

02-12-2020

Travelling on the wings of memories

The 13 great protagonists of Italian cuisine awarded by Identità on the road 2020. This was the launch of our new digital platform. CLICK HERE TO REGISTER IN IDENTITÀ ON THE ROAD. For info write to iscrizioni@identitagolose.it or call +39 02 48011841 ext. 2215

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

Riccardo Camanini with Paolo Marchi in a screenshot from the masterclass of the first Identità on the road, filmed at Lido 84 in Gardone Riviera (Brescia). CLICK HERE TO REGISTER AND VIEW IDENTITÀ ON THE ROAD. For info write to iscrizioni@identitagolose.it or call +39 02 48011841 ext. 2215

18-11-2020

Camanini goes in search of the "white taste"... At Identità on the road

Paolo Marchi on the terrace of the parking of Lido 84, the restaurant of Riccardo and Giancarlo Camanini in Gardone Riviera (Brescia)

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

The speakers at Identità di Pane e di Pizza, 16 masters of pizza under the spotlight, for eight very interesting lessons throughout the entire day on Monday 26th October in Sala Blu 2 at MiCo in Milan, always in collaboration with Petra® Molino Quaglia. From the top left corner: Ciro Oliva, Cesare Foschi, Christian Marasco, the Donne di Pizza Donne di Cuore, Simone Padoan, Friedrich Schmuck, Luca Pezzetta, Fabrizio Mancinetti, Francesco Martucci.

TO REGISTER IN IDENTITÀ MILANO 2020, CLICK HERE AND FOLLOW THE INSTRUCTIONS

08-10-2020

The new direction of contemporary pizza explained by 16 speakers at Identità Golose

The nine speakers of Pasticceria italiana contemporanea, Sunday 25th October, the entire day in Sala Blu 2 at Identità Milano 2020, in collaboration with Petra® Molino Quaglia and Valrhona. Top row, from the left Corrado Assenza (Caffè Sicilia, Noto - Syracuse); Nicola Olivieri (Olivieri 1882, Arzignano – Vicenza); Gianni Zaghetto (Pasticceria Racca, Padua). In the middle row: Angelica Giannuzzi (Pashà, Conversano - Bari); Fabio Longhin (Pasticceria Chiara, Olgiate Olona - Varese); Anna Sartori (Pasticceria Sartori, Erba - Como); bottom row Diletta Zenna (Lazzaro 1915, Pontelongo – Padua); Nicola Di Lena (Seta del Mandarin Oriental, Milan); Fabrizio Fiorani (Pastry consultant). TO REGISTER IN IDENTITÀ MILANO 2020, CLICK HERE AND FOLLOW THE INSTRUCTIONS

06-10-2020

Italian contemporary pastry-making presents its future

All the protagonists of the 11th edition of Identità di Pasta, an important segment of the Congress in Milan. From the top left corner, clockwise: Matias Perdomo, Martina Caruso, Davide Guidara, Carlo Cracco, Cristiano Tomei, Andrea Berton, Valeria Piccini and Gianfranco Pascucci. Save the date for Sunday 25th October, Sala Blu 1, from 11 am to 5.50 pm. Register here

05-10-2020

Sunday 25th October: Identità di Pasta celebrates the World Pasta Day

Some of the speakers of Identità Golose 2020, edition number 16, after the two postponements the dates are confirmed: appointment at Mico in Milan from 24th to 26th October. TO SUBSCRIBE CLICK HERE

01-10-2020

Identità Golose 2020, appointment at the congress. To build a new future

Rib steak in broth from Riccardo Camanini (ph Brambilla-Serrani)

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

Corrado Assenza’s Cassata, the emblem dish of the 2020 Congress, in a photo from Brambilla - Serrani

07-02-2020

All the emblem dishes of Identità Milano, in 14 memorable photos

Canadian David Zilber and Paduan Riccardo Canella, respectively Fermentation Lab manager and vice-manager of the Test Kitchen at Rene Redzepi’s Noma in Copenhagen. They will speak at the congress in Milan on Sunday 8th March, at 4 p.m.

05-02-2020

Technical tests for the cuisine of the future: David Zilber’s and Riccardo Canella’s Noma

The poster of the 16th edition of the Identità Golose Congress: Corrado Assenza’s Cassata is the emblem-dish, photo by Brambilla - Serrani

29-11-2019

Corrado Assenza’s Cassata, the emblem-dish of Identità Golose 2020

Massimo Bottura on the stage of the Auditorium at Identità Golose 2015

04-11-2019

Sense of responsibility: the theme of Identità 2020 is revealed

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Identità Web S.r.l, con sede in Milano, Corso Magenta 46, P.IVA 07845670962, email info@identitaweb.it, è proprietaria, ideatrice e sviluppatrice della piattaforma internet di cui al sito www.identitagolose.it ed è editrice della testata giornalistica “Identità Golose Web - ”, registrazione Tribunale di Milano n. 32 del 31 gennaio 2018, Direttore Responsabile: Paolo Marchi