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Chefs
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Giulia Liu
GLI CHEF
Giulia Liu
Stefano Callegari
Salvatore Tassa
Fabio Longhin
Damiano e Giovanni Nigro
Pieter Lonneville
Terry Giacomello
Andrea Mattei
Davide Guidara
Luca Montersino
Barbara Lynch
Fabrizio Mantovani
Pier Giorgio e Luca Parini
Lidia e Joe Bastianich
Niimori Nobuya
Chiara Patracchini
Davide Comaschi
David Chang
Christian Milone
Ugo Alciati
Franco Aliberti
Viviana Varese
Massimo Giovannini
Alberto Gipponi
Gian Luca Forino
Sergio Dondoli
Ryan Clift
Sergio Bastard
Carlo Cracco
Jeremy Bearman
Sat Bains
Renata Braune
Maria Josè San Román
Ciccio Sultano
Gualtiero Marchesi
Vesna e Gašper Carman
Eugenio Boer
Attias Tarlao
Tommaso Cannata
Ezio Santin
Giulia Miatto
Antonio Santini
Federico Quaranta
Christian e Manuel Costardi
Richard Hart
Recipes
Recipes
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
LE RICETTE
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Veal fillet “Raviolo” with bone marrow
by
Emanuele Scarello
Crispy goose leg with foie gras potatoes and scallion
by
Enrico Bartolini
Peach palm fettuccine Carbonara
by
Alex Atala
Curau, banana skin and caviar
by
Roberta Sudbrack
Southern Indian green mango curry
by
Alex Gares
Chocolate choux puffs
by
Corrado Assenza
Forest floor
by
Loretta Fanella
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Tropea Matrioska
by
Davide Scabin
Vegetable cone with fried fish
by
Heinz Beck
Sprat
by
Massimo Bottura
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
The four seasons
by
Loretta Fanella
Red identity
by
Franco Aliberti
Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by
Marcus Eaves
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Egg and cauliflower
by
Antonia Klugmann
Burnt oil cream with Banded Dye-murex
by
Carlo Cracco
Pasta e potatoes
by
Nino Di Costanzo
Spaghetti Pizza Margherita
by
Davide Scabin
Mixed Boiled Meats (without boiling)
by
Massimo Bottura
Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by
Claudio Sadler
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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
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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