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Chefs
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Poul Andrias Ziska
GLI CHEF
Poul Andrias Ziska
Ezio Santin
Silvio Spinelli
Vittorio Fusari
Christian e Manuel Costardi
Francesco Sodano
Andrea Grignaffini
Cristiana Romito
Luigi Dell'Amura
Shane Osborn
Francesco Martucci
Gianni Tarabini
Francesco Acquaviva
Zuo Cuibig
Francesco Mazzei
François Daubinet
Fabrizio Mellino
Ricard Camarena
Hans Välimäki
Alfonso Caputo
Alberto Gipponi
Enrique Dacosta
Roberto Petza
Pietro Leemann
Rossella Cerea
Damiano e Giovanni Nigro
Dani Garcia
Stefano Baiocco
Chiara Pavan
Umberto Montano
Ezio Indiani
Antonio Santini
Giuseppe Li Rosi
Stefano Guizzetti
Missy Robbins
Roy Caceres
Roberto Carcangiu
Attilio Marro
Luigi Taglienti
Michele Biagiola
Chris Fischer
Carmine di Donna
Roberto Petza
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Angelo Corvitto
Recipes
Recipes
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
LE RICETTE
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by
Mauro Uliassi
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
Friday pizza
by
Massimo Gatti
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Forest Bread
by
Yoshihiro Narisawa
Game of 4 flavours + 1
by
Alessandro Negrini e Fabio Pisani
Beet and goat cheese tart (broken, inverted), rye and dill
by
Daniel Patterson
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Gorgonzola cassata with saffron spicy fruit
by
Davide Oldani
Bread, chocolate, oil and salt
by
Luca Lacalamita
Beetroot, goat's cheese and honey salad
by
Eugenio Pol
Goat's cheese and honey ravioli
by
Eugenio Pol
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
After fishing
by
Daniel Facen
Trifle in a bubble...
Red identity
by
Franco Aliberti
Bread, salted butter & raspberry
by
Paolo Lopriore
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Beyond the strudel
by
Tatsuya Iwasaki
Mocofava with special ciccioli
by
Rodrigo Oliveira
Petite Marmite
by
Davide Scabin
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Zolla di Certosa
by
Paolo Lopriore
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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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Identità Expo
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A tutta birra
Female chef's life stories
IG2020: on the road
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