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Gianfranco Vissani
GLI CHEF
Gianfranco Vissani
Christian Milone
Giampaolo Ottazzi
Laura Fratton
Stefano Baiocco
Roy Caceres
Giulia Miatto
Sergio Capaldo
Ascanio Brozzetti
Arrigo Cipriani
Giuseppe Iannotti
Federico Quaranta
Alessandro Pipero
Renato Bosco
Angelo Rumolo
Pietro Leemann
Franco Pepe
Andrea Tortora
Elio Sironi
Gian Pietro e Giorgio Damini
Kobus van der Merwe
Maria Josè San Román
Accursio Craparo
Mathias Dahlgren
Alberto Piras
Will Guidara
Matteo Vigotti
Alfonso Caputo
Jean-François Dargein
David Toutain
Enrico Pierri
Agostino Perrone and Giorgio Bargiani
Corrado Sanelli
Marcello Leoni
Paolo Mancuso
Luca De Santi
Matteo Pisciotta
Massimo Minutelli e Tony Melillo
Simone Finazzi
Ferdinando Martinotti
Francesco Cerea
Sang Hoon Degeimbre
Jacopo Malpeli
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Pino Cuttaia
Recipes
Recipes
Sea urchins in their shells, coriander juice and mandarin cloud
LE RICETTE
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Memories…
by
Franco Aliberti
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by
Galileo Reposo
Mexican Bubble Cup
So-Riso croccante
by
Andrea Besuschio
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
Lampredotto sandwich
by
Valeria Piccini
The silence of the woods
by
Daniel Facen
Coscia d'Anatra "Apicius"
"Espressa" Pavese soup with saffron pasta timbale
by
Davide Oldani
White fish ceviche with asparagus
by
Gastón Acurio
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
Fresh pasta parcel stuffed with seafood
Beef goulash
by
Daniel Canzian
Friday pizza
by
Massimo Gatti
Friday squilla mantis
by
Mauro Uliassi
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Soft potato with verbena and roast kidney
by
Enrico Bartolini
Bocadillo helado amour
The wrong Milan
by
Carlo Cracco
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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
Zanattamente buono
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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