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Chefs
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Wicky Priyan
GLI CHEF
Wicky Priyan
Virgilio Martinez
Franco Aliberti
Angelica Giannuzzi
Dominique Crenn
Alessandro Gilmozzi
Ernesto Iaccarino
Enrico Crippa
Giuseppe Palmieri
Victor Arguinzoniz
Rocco Princi
Marta Cotarella
Mario Peqini
Valerio Centofanti
Stefano Baiocco
Roberto Flore
Nicola Olivieri
Michele Rotondo
Francesco Apreda
Gualtiero Marchesi
Jean-François Piège
Enrico Croatti
Matthew Kenney
Enzo Crivella
Giuseppe Iannotti
Davide Guidara
Ana Roš
Moreno Cedroni
Antonio Ziantoni
Simone Tondo
Matteo Lunelli
Heinz Beck
Riccardo Gaspari
Marco Radicioni
Stefano Deidda
Aurora Mazzucchelli
Lucca Cantarin
Simon Press
Sergio Bastard
Alessandro Pipero
Luca Lacalamita
Alberto Piras
Giovanni Porro
Viviana Varese
Haruo Ichikawa e Lorenzo Lavezzari
Recipes
Recipes
Veal udder, spicy fruit and Italian beer froth
LE RICETTE
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
Cacio and Pepper
by
Antonello Colonna
Autumn risotto
by
Aurora Mazzucchelli
Instant carrot stock
by
Paolo Lopriore
2007 version, a mushroom and garlic consommé that becomes a traditional soup
by
Jacques Décoret
"Beered" sweetbread, and all that gives a balance.
by
Marco Stabile
Roast tripe
by
Davide Oldani
Bocadillo helado amour
El Coq mixed salad
by
Lorenzo Cogo
Bread, chocolate, oil and salt
by
Luca Lacalamita
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
4.0 Everything began
by
Gianluca Fusto
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Mocofava with special ciccioli
by
Rodrigo Oliveira
“Mexirica” consommé with raw mushrooms
by
Roberta Sudbrack
So-Riso croccante
by
Andrea Besuschio
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
De-structured tiramisù
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Celeriac cooked in salt crust
Curau, banana skin and caviar
by
Roberta Sudbrack
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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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Identità Expo
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A tutta birra
Female chef's life stories
IG2020: on the road
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