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Chefs
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Alain Chartier
GLI CHEF
Alain Chartier
Ferran Adrià
Enrico Bartolini
Lidia e Joe Bastianich
Cinzia Cinzia De Lauri e Sara Nicolosi
Paolo Donei
Martino Faccin
Joško Sirk
Roberta Sudbrack
Fabio Barbaglini
Arianna Consiglio
Angelo Sabatelli
Denis Martin
Prin Polsuk
Dario Pandolfo
Mauro Petrini
Antonella Clerici
David Chang
Alex Gares
Davide Comaschi
Gaetano Trovato
Valeria Margherita Mosca
Guido Martinetti
Paolo Parisi
Christoforos Peskias
Anna Sartori
Sean Brock
Paolo Brunelli
Francesco Cerea
Davide Rampello
Antonio Borruso
Riccardo Gaspari
Paolo Piantoni
Ivan e Matteo Piffer
Iginio Massari
Matteo Torretta
Enrico Croatti
Alyn Williams
Giuseppe Bosin
Daniela Cicioni
Osvaldo Palermo
Sophie Lair-Costet
Giampaolo Ottazzi
Antonello Maietta
Lionello Cera
Recipes
Recipes
Cod fish with rice
LE RICETTE
Cod fish with rice
Fish With Açaí
Spaghettoni with cod and tomato
by
Niko Romito
Bonito parterre
by
Juan Marì e Elena Arzak
Mixed Boiled Meats (without boiling)
by
Massimo Bottura
Glass of green apple water
by
Alain Chartier
Burnt oil cream with Banded Dye-murex
by
Carlo Cracco
Super tartare
by
Marco Stabile
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by
Janez Bratovž
Midday in the middle of the vegetable garden
by
Corrado Assenza
Pasta e potatoes
by
Nino Di Costanzo
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
Moonstone
by
Juan Marì e Elena Arzak
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Hill landscapes, Italy
by
Corrado Assenza
Coconut wakame
Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly
by
Fabio Rossi
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
Carrot and Chocolate
by
Davide Oldani
Carnaroli riso(co)tto with almond milk, saffron, Malvasia delle Lipari and candied orange
by
Accursio Craparo
A rockpool of my childhood - so very, very poetic
by
Paul Cunningham
Cod with cold horseradish, apples and pickled cucumber
by
Daniel Berlin
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IG2024: the disobedience
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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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Female chef's life stories
IG2020: on the road
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