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Chefs
Chef
Luigi Dell'Amura
GLI CHEF
Luigi Dell'Amura
Maria Chiara Sanna
Ezra Kedem
Matteo Zappile
Ferdinando Martinotti
Michael Schlow
Gastón Acurio
Maria Probst
Alice Delcourt
Karime Lopez
Gianluca Gorini
Alessandro Pipero
Adriano Baldassarre
Ermanno Zanini
Dominique Persoone
Philip Cranston
Clelia d'Onofrio
Niko Romito
François Daubinet
Ángel León
Iside De Cesare
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Carlo Liuzzi
Luigi Taglienti
Hilde Soliani
Corrado Assenza
Antonello Maietta
Prin Polsuk
Magnus Ek
Pietro D'Agostino
Hideko Kawa
Pierpaolo Ferracuti e Richard Abou Zaki
Pier Daniele Seu
Eric Ripert
Massimo Pica
Umberto Bombana
Eugenio Signoroni
Tony Mantuano
Andrea Grignaffini
Gennaro Battiloro
Marcus Eaves
Pieter Lonneville
Andoni Luis Aduriz
Ciro Scamardella
Joško Gravner
Recipes
Recipes
Sibillini-style crispy partridge
LE RICETTE
Sibillini-style crispy partridge
by
Mauro Uliassi
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
Sea mousse
Botrytis Cinerea
Potato snack
by
Chiara Patracchini
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
Foil-baked rice
by
Enrico Bartolini
Winter trout
by
Ana Roš
Cocoa and camphor explosion
by
Franco Aliberti
Saffron risotto with pepper transparency
by
Enrico Bartolini
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by
Galileo Reposo
Grand fish antipasto
by
Gualtiero Marchesi
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Evolution
by
Alain Chartier
The new Ascolana olive
by
Carmine Calò
Memories…
by
Franco Aliberti
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by
Janez Bratovž
Hill landscapes, Italy
by
Corrado Assenza
Maccheroni Soufflé
by
Giuseppe Rambaldi
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Salsify spaghetti, Lardo d’Arnad and white truffle
by
Emmanuel Renaut
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All the 180 new entries in the 2024 Identità Golose Restaurant Guide to Italy, Europe and the World
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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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