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Gennaro Esposito Andrew Zimmermann Roberto Petza Sauro Ricci Iginio Massari Piero, Ugo e Andrea Alciati Davide Comaschi Niko Romito Denny Imbroisi Andrea Aprea Antonello Colonna Loretta Fanella Enzo Coccia Valentina Tepedino Wylie Dufresne

Angelo Biscotti Anthony Genovese Maria Chiara Sanna Davide Rampello Henrik Yde Giampaolo Ottazzi Simone Cozzi Francesco Martucci Cristian e Tomas Torsiello Emmanuel Renaut Mathias Dahlgren Giuseppe Rizzo Teo Musso Antonio Pisaniello Nazario Biscotti
Recipes

Recipes

"Espressa" Pavese soup with saffron pasta timbale

LE RICETTE

"Espressa" Pavese soup with saffron pasta timbale
by Davide Oldani Soft polenta gnocchi with minced beef and almond sauce
by Enrico Bartolini 3-step extra virgin olive oil process
by Franco Aliberti Carbonara sauce, bacon, black pepper and spooned pasta
by Davide Oldani Just corn
by Alfio Ghezzi Pohorje beef "sandwich"
by Tomaž Kavcic Coffee & zabaione
by Sergio Dondoli Hand drawn spaghetti with tomato fillet
by Alfonso Caputo

Hot Las Pedroñeras garlic soup
by Manolo De La Osa Carrot and Chocolate
by Davide Oldani Italian foie gras with anchovy ice-cream
by Luigi Taglienti The whole chicken
by Emanuele Scarello Veal tripe with honey agaric mushrooms and seafood
by Gennaro Esposito Bowled over by an unusual bread bun
by Viviana Varese Salsify spaghetti, Lardo d’Arnad and white truffle
by Emmanuel Renaut Smoked beef fillet
by Vesna e Gašper Carman

Vegetable cone with fried fish
by Heinz Beck Celeriac cooked in salt crust Trifle in a bubble... Pickled trout
by Marta Grassi Montanara
by Enzo Coccia Cuttlefish essence, cuttlefish liver emulsion and black borage
by Gennaro Esposito Pumpkin
by Mehmet Gürs Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto
by Antonio Pisaniello
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Massimo Bottura between the barrels in his vinegar cellar: "My approach is like that of the great Italian winemakers, who have provided an authentic expression of their territory through their wines, with the courage to go beyond the regulations," he tells us

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In the centre, Alfonso Iaccarino and, next to him, his sons - the future of the Don Alfonso 1890 restaurant in Sant'Agata dei Due Golfi, Naples: left, Ernesto, executive chef and, right, Mario, dining room manager. Photo by Paola Di Capua

19-04-2024

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Enrico Crippa, chef at the three-starred Piazza Duomo in Alba (Cuneo)

11-01-2024

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Cannelloni, the most delicious part of the menu dedicated to Gabriele D'Annunzio at restaurant Peter Brunel in Arco (Trento). On the right, the scrap of paper with which the writer urged his cook Albina to keep cannelloni ready "at every hour of the day and night".

10-01-2024

Peter Brunel dedicates an entire menu to Gabriele D'Annunzio (who was also a gourmet)

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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

PACCHERI ALLA VITTORIO AND THE SCARPETTA (SCOOPING THE SAUCE) - 'There are still customers who are almost intimidated at the end, some shyly asking: "But can we scoop the sauce? Really? Is that allowed?' Of course it is!" says Chicco Cerea

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Mauro Uliassi

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Minister of Business and Made in Italy Adolfo Urso together with Lino Enrico Stoppani, President of FIPE-Confcommercio, for the opening of the first Catering Day

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28 April 2023: the first Italian Catering Day

Salvatore Bianco and Alfredo Manzoni, chef and maître of the new restaurant Il Comandante at the Romeo Hotel in Naples

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The regenerating power of a sabbatical: Salvatore Bianco reopens Il Comandante

20-04-2023

Hospitality is about feeling welcome

Paolo Griffa in the kitchen of his new Caffè Nazionale di Aosta

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Paolo Griffa at Caffè Nazionale in Aosta reveals a multifaceted and surprising maturity

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Presenting the first Restaurant Day in Italy, promoting the entire restaurant industry concretely

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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

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Some of the protagonists of the press conference organised yesterday by Unione Italiana Food at the Identità’s Hub, a preview of the World Pasta Day taking place today. Right to left, Enrico Derflingher and Laurel Evans, Marcello Zaccaria and Stephanie Cabibbo, Carlo Bresciani and Mime Kataniwa

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20-10-2022

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22-09-2022

S.Pellegrino Young Chef Academy and Gucci Osteria together to support young talents

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From London to Gardone: Camanini’s new menu, having just conquered the 8th place in the 50Best

21-07-2022

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22-06-2022

Bringing sultry vibes and Yucaton flavors of Tulum to San Benedetto

09-06-2022

Girotonno is back, and Lebanon triumphs

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22-03-2022

Metullio - De Pra: chefs of the year, a shared project

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Identità Web S.r.l, con sede in Milano, Corso Magenta 46, P.IVA 07845670962, email info@identitaweb.it, è proprietaria, ideatrice e sviluppatrice della piattaforma internet di cui al sito www.identitagolose.it ed è editrice della testata giornalistica “Identità Golose Web - ”, registrazione Tribunale di Milano n. 32 del 31 gennaio 2018, Direttore Responsabile: Paolo Marchi