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Chefs
Chef
Fabio Abbattista
GLI CHEF
Fabio Abbattista
Antonio Ziantoni
Giancarlo Perbellini
Nicola Dell'Agnolo
Stefano Ciotti
Gastón Acurio
Alessandro Troccoli
Chiara Pavan
Sanjay Dwivedi
Vitantonio Lombardo
Anthony Genovese
Rodrigo Oliveira
Enrico Bartolini
Andrea Grignaffini
Alessandro Della Tommasina
Ernst Knam
Sunny Menon
Roberto Okabe
Davide Cassi
Massimo Giovannini
Magnus Nilsson
Alessandro Dal Degan
Pierre Hermé
Cinzia De Lauri e Sara Nicolosi
Simone Padoan
Giuseppe Rizzo
Eugenio Boer
Wicky Priyan
Joško Sirk
Alberto Morello
Shane Osborn
Fabrizio Marino
Paul Pairet
Lionello Cera
Cesare Battisti
Jordi Vilà
Rodolfo Guzman
Jordi, Josep e Joan Roca
Giuseppe Oliva
Andrea Berton
Giuseppe Zen
Mizukami Riki
Luca Finardi
Mauro Colagreco
Angela Hartnett
Recipes
Recipes
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
LE RICETTE
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by
Roberto Carcangiu
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Nikko Spring
Oyster, cauliflower and Champagne
by
Antonino Cannavacciuolo
Burnt oil cream with Banded Dye-murex
by
Carlo Cracco
Steemed Leeks from last summer, curdled milk and sage salt
by
Magnus Nilsson
Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by
Marcello Spadone
Lightly smoked cod's head with cauliflower in brown butter and salted, dried cod roe
by
Daniel Berlin
Bygdoy at 3
by
Paolo Lopriore
Risotto with Tropea onion fondant and Monaco Provolone mousse, with Aglianico wine reduction
by
Viviana Varese
Time to rest
by
Corrado Assenza
Plantain gnocchi
The wrong Milan
by
Carlo Cracco
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Smoked spaghetti, clams and grilled pendolini tomatoes
by
Mauro Uliassi
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by
Claudio Sadler
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Mollusc ceviche
by
Gastón Acurio
La vie en rose
by
Sang Hoon Degeimbre
Concentrated turbot essence
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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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IG2020: on the road
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