IT
Congresso
Iscrizioni & Acquisti
Hub Identità Golose
Identità digitali
Le Guide Identità Golose
Guida Pizza&Cocktail
Guida Ristoranti
Scarica l'app da Google Play
Scarica l'app dall'Apple Store
Bollicine del mondo
Scarica l'app dall'Apple Store
Scarica l'app da Google Play
Chefs
Chef
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
GLI CHEF
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Nadia Moscardi
Francesca Morandin
Clelia d'Onofrio
Luigi Dell'Amura
Angelo Biscotti
Lee Wolen
Brett Graham
Peeter Pihel
Giulia Miatto
Paco Morales
Pier Daniele Seu
Fabrizio Molteni
Carlo Cracco
Lorenzo Cogo
Alice Delcourt
Tomaž Kavcic
Manuele Senis
Marco Reitano
Simone Cozzi
Joško Sirk
Wylie Dufresne
Femke Van den Heuvel
Stefano Callegari
Victor Arguinzoniz
Josep Maria Rodriguez Guerola
Fulvio Pierangelini
Lucia De Prai
Gianfranco Pascucci
Angela Hartnett
Nazario Biscotti
Luca Govoni
Gonzalo Luzarraga
Alessio Galli
Jacopo Mercuro
Sergio Dondoli
Fabio Longhin
Matteo Zappile
Stefano Ghetta
Fernando Darin
Loretta Fanella
Friedrich Schmuck
Carmen Vecchione
Luca Pardini, Edoardo Grassi e Marco Civitelli
Enrico Buonocore
Recipes
Recipes
Winter forest scenery (sweet finger food)
LE RICETTE
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot
Roast tripe
by
Davide Oldani
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
"Espressa" Pavese soup with saffron pasta timbale
by
Davide Oldani
Trenette, anchovies and bonito
by
Enrico Panero
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Sallad of old cabbage, roasted bone marrow and raw heart, toasts and salt
by
Magnus Nilsson
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme
by
Riccardo Monco and Annie Féolde
D-Limousine belly salad with puntarelle and mustard
by
Gian Pietro e Giorgio Damini
Cannelloni with roebuck and curd with onion and beer cream
by
Riccardo Agostini
Celeriac cooked in salt crust
"Mastunicola"
Risotto ca pummarola n’ coppa
by
Daniel Canzian
Garlic, oil, chili pepper and mint
by
Elio Sironi
Sound of the Sea
by
Heston Blumenthal
Bread with ricotta
by
Andrea Menichetti
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Egg and cauliflower
by
Antonia Klugmann
Baby rosemary pizzas
by
Andrea Menichetti
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Moonstone
by
Juan Marì e Elena Arzak
Cebiche caliente
by
Gastón Acurio
Sections
Sections
Hôtellerie
Palazzo Ripetta a Roma, un tuffo nella storia
SECTIONS LIST
Dossier Speciali
AUTHOR'S LIST
Primo piano
Zanattamente buono
Affari di Gola di Paolo Marchi
Capolavori Italiani in cucina
Dall'Italia
Dal Mondo
A tutta birra
Best Before
Bowerman around the world
Carlo Mangio
China Grill
Cibi Divini
Cibografando
Dolcezze
East Lombardy
Fine writers
Frantoio Squadrilli
Fuori Expo
Giovanna a Capo-tavola
Green
Guida alla Guida
Hôtellerie
Identità Expo
Identità Golose Milano
IG2018: il fattore umano
IG2019: costruire nuove memorie
IG2020: on the road
IG2021: il lavoro
IG2022: the future is now
IG2023: ladies and gentlemen, the revolution has been served
IG2024: the disobedience
In cantina
In libreria
In sala
Le nostre cene
Mare Aperto
Mondo pizza
Naturalmente
Nordic Food Lab
Passione Gelato
Pensa Tè
Signature Dishes
Ricette illustrate
Shake & shock
Spotti e mangiati
Female chef's life stories
Chefs' life stories
Tutto Expo
Partners
Events
International Events
Identità Los Angeles
Identità New York
Identità London
Identità Boston
Identità Chicago
Other Events
Identità di Gelato Senigallia
Grandi cuochi all'Opera
Identità Future
Identità Cortina
Identità di libertà
Tutti a Tavola!! #spesaalmercato
Qoco
Un risotto per Milano
Shanghai
Identità Expo
Presentazione
Calendario
Partners
Le cene di Identità Golose
A tavola con noi
Newsletters
Identità Golose
Identità di Vino
Identità di Pasta
Identità di Pizza
Identità di Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Shop
Identità Golose Milano
Identità Digitali
Guida Ristoranti
Guida Bollicine
Home
Sections
Dall'Italia
Nessun contenuto
Nessun contenuto
Spiacenti, al momento non è disponibile nessun contenuto.
Share
Dall'Italia
by
Author's articles list
Dall'Italia
by
Author's articles list
Latest articles published
19-04-2024
Welcome back, Don Alfonso: what has changed and what will remain the same
11-01-2024
At Enrico Crippa's Piazza Duomo, a ballet of dishes and a symphony of taste
10-01-2024
Peter Brunel dedicates an entire menu to Gabriele D'Annunzio (who was also a gourmet)
14-09-2023
Antonia Klugmann: 'Fine dining has never had such a large audience'
07-08-2023
Chiara Pavan and Francesco Brutto: compatibility between economic and environmental (and human) sustainability
14-07-2023
In praise of the “scarpetta”: Chicco Cerea and the changing haute cuisine (ah, check the rubbish bins!)
09-06-2023
Uliassi, art, sea and hunting
11-05-2023
Presenting I'm not there, the extraordinary new menu at Osteria Francescana in Modena
04-05-2023
28 April 2023: the first Italian Catering Day
30-04-2023
The regenerating power of a sabbatical: Salvatore Bianco reopens Il Comandante
20-04-2023
Hospitality is about feeling welcome
19-04-2023
Paolo Griffa at Caffè Nazionale in Aosta reveals a multifaceted and surprising maturity
05-04-2023
Presenting the first Restaurant Day in Italy, promoting the entire restaurant industry concretely
30-12-2022
The autumn vegetable menu at Niko Romito's Reale
24-12-2022
The emblem dish of Identità Milano 2023 and the small revolution of tropical fruits in Italy
15-12-2022
Amazonian dinner: Alvaro Clavijo tells us about the thousand tasty nuances of his Colombia
13-12-2022
Nobu Milano: 20 years in the sign of essentiality with the cuisine of Nobu Matsuhisa and Antonio D'Angelo
03-12-2022
Unusual, authentic, charming hospitality: welcome to La Bursch in the Upper Cervo Valley
25-10-2022
Today is World Pasta Day, celebrations and numbers of a global boom
20-10-2022
Mind, genius and soul: the surprising cuisine of Riccardo Canella at the iconic Cipriani Belmond Hotel
22-09-2022
S.Pellegrino Young Chef Academy and Gucci Osteria together to support young talents
06-08-2022
Our small food guide of Noto: where to eat (and sleep) well in the pearl of Sicilian Baroque
02-08-2022
From London to Gardone: Camanini’s new menu, having just conquered the 8th place in the 50Best
21-07-2022
Culture, idea, emotion: the genesis (and offering) of "Vieni in Italia con me", Massimo Bottura’s new menu
22-06-2022
Bringing sultry vibes and Yucaton flavors of Tulum to San Benedetto
09-06-2022
Girotonno is back, and Lebanon triumphs
22-03-2022
Metullio - De Pra: chefs of the year, a shared project
14-03-2022
MadreProject: Davide Longoni tells us about his new project, a school dedicated to bread and places
05-03-2022
Guinea fowl, duck, hare... The perfect game according to Antonio Guida and Alessandro Martellini
10-01-2022
Zucchero: Fabrizio Fiorani's new boutique at W Rome
Follow us on social networks
Sections
Discover the sections of Identità Golose Magazine
Dal Mondo
Dall'Italia
Primo piano
Carlo Mangio
Zanattamente buono
Mondo pizza
Affari di Gola di Paolo Marchi
Chefs' life stories
In cantina
Identità Expo
Dolcezze
A tutta birra
In libreria
Female chef's life stories
IG2020: on the road
See the full list