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Chefs
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Roberta Sudbrack
GLI CHEF
Roberta Sudbrack
Tomaž Kavcic
Luca Pardini, Edoardo Grassi e Marco Civitelli
Gianfrancesco Cutelli
Benjamin e Clara Weatherall
Heinz Beck
Simone Rodolfi
Fabio Abbattista
Jordi Butron
Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
Caterina Ceraudo
Maico Campilongo e Kristjan D'Angelo
Magnus Nilsson
Franck Cerutti
Angelo Rumolo
Simone Salvini
Federica Racinelli
Sarah Grueneberg
Daniel Berlin
Vladimir Mukhin
Luca De Santi
Marco Reitano
Cristian e Tomas Torsiello
Magnus Ek
Christoph Lindpointner
Silvio Spinelli
Luigi Buonansegna
José del Castillo
Dani Garcia
Teo Musso
Virgilio Martinez
Josean Alija
Tony Nicolini
Jeff Katz
Luciano Alberti
Giuseppe e Simone Vesi
Luca Zaccheroni e Omar Casali
Ermanno Zanini
Rodrigo De la Calle
Sergio Mei
Lucio Pompili
Moreno Cedroni
Alfredo Russo
Thierry Bridron
Juan Marì e Elena Arzak
Recipes
Recipes
Friday pizza
LE RICETTE
Friday pizza
by
Massimo Gatti
Roots cooked in burning charcoal, leafs that has never seen the light of day, sheeps cream whisked with a vinegar fermented beer, dried cods roe, oregano from last summer
by
Magnus Nilsson
Beyond the strudel
by
Tatsuya Iwasaki
Risotto with Tropea onion fondant and Monaco Provolone mousse, with Aglianico wine reduction
by
Viviana Varese
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
by
Loretta Fanella
Clam tagliolini
by
Moreno Cedroni
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
Instant carrot stock
by
Paolo Lopriore
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by
Janez Bratovž
Shadow of oil
by
Franco Aliberti
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Turnips with sheep yogurt mousse and nasturtian leaves
by
Christian Puglisi
Dive into the sea
by
Emanuele Scarello
Mixed puffed rice
by
Enrico Bartolini
Woodcock for 6 woodcocks
by
Mauro Uliassi
Cuturro enriched with flavours and colours
by
Corrado Assenza
Lime marinated scallops "Ceviche"
Macarons glacés
by
Alain Chartier
Focaccia
by
Claudio e Anna Vicina
Black and red
by
Gualtiero Marchesi
Sea snail with Wakame and tangerine foam
by
Alex Atala
Crescentina bread for people affected by coeliac disease
by
Massimo Bottura
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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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