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Giuseppe Amato
Luca Abbadir
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Marta Scalabrini
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Recipes
Recipes
2008 white truffle perfume
LE RICETTE
2008 white truffle perfume
by
Davide Oldani
Assorted shellfish and seaweed-lemon ice
Tail "alla vaccinara"
by
Valeria Piccini
Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme
by
Riccardo Monco and Annie Féolde
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Seafood salad and grilled rigatoni Carbonara
by
Davide Scabin
3-step extra virgin olive oil process
by
Franco Aliberti
Coconut wakame
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Shadow of oil
by
Franco Aliberti
Herb tortelli in a double reduction
by
Enrico Bartolini
Pinzimonio
by
Igor Macchia
Flavours of Abruzzo
by
Fabrizio Camplone
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Mango&Oysters
by
Sergio Dondoli
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
Arctic cloudberries HV
by
Hans Välimäki
Smoked spaghetti, clams and grilled pendolini tomatoes
by
Mauro Uliassi
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Clam tagliolini
by
Moreno Cedroni
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
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All the 180 new entries in the 2024 Identità Golose Restaurant Guide to Italy, Europe and the World
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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
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