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Rodolfo Guzman
GLI CHEF
Rodolfo Guzman
Giuseppe Amato
Igor Macchia
Giuseppe Tentori
Luciano Alberti
Pascal Barbot
Pietro D'Agostino
Mathias Dahlgren
Sergio Colalucci
David Chang
Alain Chartier
Jacques Décoret
Barbara Lynch
Alfonso Caputo
Jonny Lake
Salvatore Tassa
Lidia e Joe Bastianich
Giuseppe Carino
Mark Welker
Francesca Morandin
Gian Pietro e Giorgio Damini
Gianfrancesco Cutelli
Gabriele Dani
Gennaro Battiloro
Antonello Maietta
Valeria Margherita Mosca
Cinzia Cinzia De Lauri e Sara Nicolosi
Andrea e Giacomo Besuschio
Franco Chialva
Nadia, Antonio e Giovanni Santini
Giuseppe Rizzo
Andrea Zanin
Isabella Potì
Roger Van Damme
Riccardo Antoniolo
Niimori Nobuya
Leonardo Di Carlo
Maurizio Bernardini
Eugenio Pol
Francesco Apreda
Jean-François Piège
Anthony Genovese
Clelia d'Onofrio
Carlo Cracco
Alessandro Perricone
Recipes
Recipes
Lasagne with white ragout, artichokes and prized black truffle
LE RICETTE
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Two millimetres of polenta
by
Emmanuel Renaut
Geometry... of taste
by
Gianluca Fusto
Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce
by
Galileo Reposo
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
Smoked spaghetti, clams and grilled pendolini tomatoes
by
Mauro Uliassi
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Roast teal, teal "civet", oysters, seaweed and seeds
by
Mauro Uliassi
“Strachin” millefeuille
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
Extra virgin olive oil millefeuille with potato and ricotta mousse on quince jelly and praline almonds
by
Felice Sgarra
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
Friscura aruci
by
Corrado Assenza
Onion absolute with saffron and Grana Padano
by
Niko Romito
Beetroot gnocchi, Savoy herb gateau, Grana Padano
by
Emmanuel Renaut
Saffron risotto with pepper transparency
by
Enrico Bartolini
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
5-spice spaghettini soup
by
Jordi Vilà
Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by
Claudio Sadler
Potato Dumplings with Squab in Guazzetto
by
Lidia e Joe Bastianich
Horizontal potato
by
Davide Scabin
Eulogy to the pig
by
Roberto Pongolini
Celeriac cooked in salt crust
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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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Dal Mondo
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Carlo Mangio
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Mondo pizza
Affari di Gola di Paolo Marchi
Chefs' life stories
In cantina
A tutta birra
Identità Expo
Dolcezze
In libreria
Female chef's life stories
IG2020: on the road
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