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Igles Corelli
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Igles Corelli
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Marcello Leoni
Felice Sgarra
Alvin Leung
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Giuseppe Rizzo
Gino Pesce and Patrizia Ronca
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Gert De Mangeleer
Michael White
Andrea Berton
Dario Nuti
Paul Cunningham
Pierluigi Roscioli
Cinzia Cinzia De Lauri e Sara Nicolosi
Luigi Sartini
Aurora Mazzucchelli
Poul Andrias Ziska
Pieter Lonneville
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Marta Grassi
Rodolfo Guzman
Ciro Scamardella
Paco Torreblanca
Gaia Giordano
Wylie Dufresne
Niko Romito
Heston Blumenthal
José Avillez
Paolo Lopriore
Recipes
Recipes
Pasta and beans with a mussel emulsion
LE RICETTE
Pasta and beans with a mussel emulsion
by
Francesco Sposito
Cloud of pennyroyal with asparagus and sesame
by
Stefano Baiocco
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
by
Giuliano Baldessari
Beetroot, goat's cheese and honey salad
by
Eugenio Pol
Herb tortelli in a double reduction
by
Enrico Bartolini
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Fish With Açaí
Bread, salted butter & raspberry
by
Paolo Lopriore
Senigallia Fest baby squid and crab juice
by
Mauro Uliassi
Lemon-scented rice with soya caramelised eel
by
Ugo Alciati
Mexican Bubble Cup
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy salt
by
Gennaro Esposito
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Rose goat
by
Paolo Lopriore
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Salmon spinosini
by
Moreno Cedroni
Riso al salto con ragù di vitello
by
Andrea Berton
Dates, puntarelle, marinated anchovies and oil butter
by
Carlo Cracco
Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by
Antonino Cannavacciuolo
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Black broccoli soup, Sorrento lemon risotto, mullet marinated in ginger
by
Gennaro Esposito
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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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Mondo pizza
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In cantina
A tutta birra
Identità Expo
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In libreria
Female chef's life stories
IG2020: on the road
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