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Chefs
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Enrique Dacosta
GLI CHEF
Enrique Dacosta
Paolo Lopriore
Andrea Mattei
Francesco Bracali
Andrea Menichetti
Marta Cotarella
Carlo Liuzzi
Will Guidara
Gianfranco Pascucci
Rodolfo Guzman
Chris Fischer
Andrea Sinigaglia
Mariella Organi
Leonor Espinosa
Giovanni Ricciardella
Cesare Battisti
Jordi Herrera
Martina e Luca Caruso
Tony Lo Coco
Paolo Griffa
Dominique Crenn
Giuseppe Bosin
Nadia, Antonio e Giovanni Santini
Josean Alija
Bruno Scavo
Massimo Mantarro
Yoshihiro Narisawa
Sang Hoon Degeimbre
Giuseppe Amato
Eugenio Pol
Antonio Cappadonia
Giuseppe Zen
Dario Rossi
Nicola Fossaceca
Iginio Ventura
Pier Bussetti
Cristoforo Trapani
Björn Frantzén
Joan Roca
Pietro D'Agostino
Bo Songvisava e Dylan Jones
Luca Abbruzzino
Daniel Canzian
Diletta Zenna
Giancarlo Perbellini
Recipes
Recipes
“Wedded” fish soup
LE RICETTE
“Wedded” fish soup
by
Gennaro Esposito
Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by
Antonino Cannavacciuolo
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
The silence of the woods
by
Daniel Facen
Rice with Sichuan pepper, ginger and anchovies
by
Carlo Cracco
Mixed nuts and sea asparagus
by
Paolo Lopriore
Foil-baked rice
by
Enrico Bartolini
White fish ceviche with asparagus
by
Gastón Acurio
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Country simplicity
by
Corrado Assenza
The unusual vegetable garden
by
Chiara Patracchini
Salsify spaghetti, Lardo d’Arnad and white truffle
by
Emmanuel Renaut
Onion absolute with saffron and Grana Padano
by
Niko Romito
Potato Dumplings with Squab in Guazzetto
by
Lidia e Joe Bastianich
Geometry... of taste
by
Gianluca Fusto
Water
by
Gianluca Fusto
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Senigallia Fest baby squid and crab juice
by
Mauro Uliassi
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
Friday pizza
by
Massimo Gatti
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
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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
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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