IT
Congresso
Iscrizioni & Acquisti
Hub Identità Golose
Identità digitali
Le Guide Identità Golose
Guida Pizza&Cocktail
Guida Ristoranti
Scarica l'app da Google Play
Scarica l'app dall'Apple Store
Bollicine del mondo
Scarica l'app dall'Apple Store
Scarica l'app da Google Play
Chefs
Chef
Hideko Kawa
GLI CHEF
Hideko Kawa
Thiago e Felipe Castanho
Paolo Lopriore
Bo Songvisava e Dylan Jones
Bertrand Grébaut
Paolo Donei
Domenico Di Clemente
Simon Press
Antonella Clerici
Daniel Burns
Janez Bratovž
Francesco Cerea
Nicola Perullo
Maicol Izzo
Domingo Schingaro
Matteo Pisciotta
Andrew Zimmermann
Mauro Uliassi
Gonzalo Luzarraga
Galileo Reposo
Luca Zaccheroni e Omar Casali
Leonardo Di Carlo
John Regefalk
Anthony Genovese
Alessandro Tomberli
Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
Frank Rizzuti
Michele Marcucci
Andrea Dopico Cafarelli
Fabrizio Molteni
Andrea Tortora
Fabrizio Fiorani
Tomaž Kavcic
Luigi Sartini
Paolo Piantoni
Cristian Marasco
Massimiliano Blasone
Ruben González e David Gil
Carmine Calò
Francesco Acquaviva
Caterina Ceraudo
Michele Casadei Massari
Marcus Eaves
Beniamino Bilali
Daniel Berlin
Recipes
Recipes
Curly strudel with custard ice-cream
LE RICETTE
Curly strudel with custard ice-cream
by
Iside De Cesare
Cocoa and camphor explosion
by
Franco Aliberti
Lime marinated scallops "Ceviche"
Meringue, raspberry and caramel
by
Niko Romito
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Sea Bass and D’O Tapioca Caviar
by
Davide Oldani
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Porcini, cuttlefish & sea urchin
by
Sergio Dondoli
Mozzarella-filled squid sandwich
by
Heinz Beck
Egg and cauliflower
by
Antonia Klugmann
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
5-spice spaghettini soup
by
Jordi Vilà
Clam tagliolini
by
Moreno Cedroni
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Cod with cold horseradish, apples and pickled cucumber
by
Daniel Berlin
Dive into the sea
by
Emanuele Scarello
The wrong Milan
by
Carlo Cracco
Forest Bread
by
Yoshihiro Narisawa
Goat's cheese and honey ravioli
by
Eugenio Pol
Coleseed, colliflower, parsley and smoked cheese
Juicy chocolate cake, cold milk cream, golden bases and smoke and cocoa pompas
by
Andoni Luis Aduriz
“Mexirica” consommé with raw mushrooms
by
Roberta Sudbrack
Sections
Sections
In cantina
Declinazioni territoriali (e i nostri migliori assaggi) del Montepulciano d'Abruzzo
SECTIONS LIST
Dossier Speciali
AUTHOR'S LIST
Primo piano
Zanattamente buono
Affari di Gola di Paolo Marchi
Capolavori Italiani in cucina
Dall'Italia
Dal Mondo
A tutta birra
Best Before
Bowerman around the world
Carlo Mangio
China Grill
Cibi Divini
Cibografando
Dolcezze
East Lombardy
Fine writers
Frantoio Squadrilli
Fuori Expo
Giovanna a Capo-tavola
Green
Guida alla Guida
Hôtellerie
Identità Expo
Identità Golose Milano
IG2018: il fattore umano
IG2019: costruire nuove memorie
IG2020: on the road
IG2021: il lavoro
IG2022: the future is now
IG2023: ladies and gentlemen, the revolution has been served
IG2024: the disobedience
In cantina
In libreria
In sala
Le nostre cene
Mare Aperto
Mondo pizza
Naturalmente
Nordic Food Lab
Passione Gelato
Pensa Tè
Signature Dishes
Ricette illustrate
Shake & shock
Spotti e mangiati
Female chef's life stories
Chefs' life stories
Tutto Expo
Partners
Events
International Events
Identità Los Angeles
Identità New York
Identità London
Identità Boston
Identità Chicago
Other Events
Identità di Gelato Senigallia
Grandi cuochi all'Opera
Identità Future
Identità Cortina
Identità di libertà
Tutti a Tavola!! #spesaalmercato
Qoco
Un risotto per Milano
Shanghai
Identità Expo
Presentazione
Calendario
Partners
Le cene di Identità Golose
A tavola con noi
Newsletters
Identità Golose
Identità di Vino
Identità di Pasta
Identità di Pizza
Identità di Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Shop
Identità Golose Milano
Identità Digitali
Guida Ristoranti
Guida Bollicine
Home
Sections
IG2020: on the road
Nessun contenuto
Nessun contenuto
Spiacenti, al momento non è disponibile nessun contenuto.
Share
IG2020: on the road
by
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
Follow us on social networks
Sections
Discover the sections of Identità Golose Magazine
Dal Mondo
Dall'Italia
Primo piano
Carlo Mangio
Zanattamente buono
Mondo pizza
Affari di Gola di Paolo Marchi
In cantina
Chefs' life stories
Identità Expo
In libreria
Dolcezze
A tutta birra
Female chef's life stories
In sala
See the full list