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Chefs
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Matteo Pisciotta
GLI CHEF
Matteo Pisciotta
Stefano Vola
Andoni Luis Aduriz
Luca Abbadir
Alberto Morello
Agostino Perrone and Giorgio Bargiani
Roberto Petza
Franco Aliberti
Roberta Pezzella
Stefano Callegari
Fabrizia Meroi
Ciro Salvo
April Bloomfield
Andrea Menichetti
Galileo Reposo
Roberto Pongolini
Matteo Baronetto
Fabrizio Nonis
Davide Rampello
Antonio Cappadonia
Christophe Felder
Francesco Martucci
Luca De Santi
Isabella Potì
Angela Hartnett
Catia Uliassi
Marco Bolasco
Nicola e Pierluigi Portinari
Stefano Guizzetti
Hervé Fleury
Sergio Capaldo
Fabrizio Mancinetti
Dominga Cotarella
Christoforos Peskias
Edoardo Sandri e Gabriele Fedeli
Jean-François Piège
Pierre Hermé
Roberto Flore
Luca Govoni
Jessica Rosval
Ezra Kedem
Paul Liebrandt
Simone Padoan
Emmanuel Renaut
Jean-Luc Fau
Recipes
Recipes
Roast tripe
LE RICETTE
Roast tripe
by
Davide Oldani
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Mixed Boiled Meats (without boiling)
by
Massimo Bottura
Special relationship
by
Pietro Leemann
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
Bygdoy at 3
by
Paolo Lopriore
The carrier pigeon
by
Enrico and Roberto Cerea
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
The beetroot
by
Lorenzo Cogo
Tomato sauce, aromatic herbs and a bed of capers
by
Josean Alija
Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
by
Luigi Taglienti
4.0 Everything began
by
Gianluca Fusto
A sweet "caprese"
by
Stefano Baiocco
Heirloom carrot Gnocchi
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Evolution
by
Alain Chartier
Baby rosemary pizzas
by
Andrea Menichetti
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
by
Loretta Fanella
Veal fillet “Raviolo” with bone marrow
by
Emanuele Scarello
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
The unusual vegetable garden
by
Chiara Patracchini
Venison saddle marinated in rosemary honey and its liqueur
by
Emanuele Scarello
Celeriac cooked in salt crust
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IG2019: costruire nuove memorie
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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
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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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