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Giulia Miatto

GLI CHEF

Giulia Miatto Giorgio Nisoli Ciro Scamardella Luigi Acciaio e Jessica Tomaino Lara Gilmore Jordi Herrera Philip Cranston Christian Puglisi Martino Faccin Giorgio Nava Stefano Ghetta Eneko Atxa Andrea Aprea José Avillez Luigi Taglienti

Francesco Sposito David Chang Fabio Longhin Maria Solivellas Petter Nilsson Roberta Esposito Lucio Pompili Joško Gravner Vitantonio Lombardo Sarah Minnick Mathias Dahlgren Valeria Piccini Inaki Aizpitarte Umberto Giraudo Yann Duytsche

Mitsuharu Tsumura Massimiliano e Raffaele Alajmo Paul Cunningham Gino Pesce and Patrizia Ronca Luigi Dell'Amura Stevie Parle Norbert Niederkofler Fabio Rossi Lionello Cera Aimo e Nadia Moroni William Ledeuil Galileo Reposo Paulo Airaudo Corrado Sanelli Jeremy Bearman
Recipes

Recipes

Tortelli dei Farnese

LE RICETTE

Tortelli dei Farnese
by Filippo Chiappini Dattilo Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by Alberto Bettini It could be a risotto
by Matias Perdomo Cold cream of Idiazabal cheese, roasted tomato sorbet, sprouts salad and rye bread
by Sergio Humada Avocado with tomato powder and olive oil Arancino 2011
by Accursio Craparo Botrytis Cinerea Water
by Gianluca Fusto

Marine choreographies from traditional recipes
by Moreno Cedroni Red identity
by Franco Aliberti Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by Janez Bratovž Rose goat
by Paolo Lopriore Just corn
by Alfio Ghezzi Mango&Oysters
by Sergio Dondoli Potato Dumplings with Squab in Guazzetto
by Lidia e Joe Bastianich Pinzimonio
by Igor Macchia

Bread with ricotta
by Andrea Menichetti Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by Claudio Sadler Bread, salted butter & raspberry
by Paolo Lopriore Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by Andrea Berton Morille Beef goulash
by Daniel Canzian Mexican Bubble Cup Cuttlefish essence, cuttlefish liver emulsion and black borage
by Gennaro Esposito
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Latest articles published

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

14-08-2024

(Almost) 30 years of Villa Manodori, Bottura's dream dedicated to balsamic vinegar... And not only

19-07-2024

20 years of El Brite de Larieto: the Ampezzo restaurant and rural guesthouse celebrates its anniversary on August 4th

Ciccio Sultano and Riccardo Canella, a new couple in the kitchen of Duomo in Ragusa

07-06-2024

Ciccio Sultano and Riccardo Canella, what a couple in Ragusa! A story of destinies and freedom

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

Welcome back, Don Alfonso: what has changed and what will remain the same

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

11-01-2024

At Enrico Crippa's Piazza Duomo, a ballet of dishes and a symphony of taste

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)

Antonia Klugmann: 29th of January, at her lecture at Identità Milano 2023 (photo Brambilla-Serrani)

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

14-07-2023

In praise of the “scarpetta”: Chicco Cerea and the changing haute cuisine (ah, check the rubbish bins!)

Mauro Uliassi

09-06-2023

Uliassi, art, sea and hunting

Il nuovo menu dell'Osteria Francescana, denominato I’m not there, è una nuova interpretazione di piatti classici del ristorante modenese. Tutte le foto sono di Paolo Terzi

11-05-2023

Presenting I'm not there, the extraordinary new menu at Osteria Francescana in Modena

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

04-05-2023

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

30-04-2023

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

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

Alcoholic lettuce and cream of milk: one of the dishes on the all-vegetable menu at restaurant Reale

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

Chef Alvaro Clavijo and Ivan Cordoba with his wife Maria. Right, Envuelto with curd and plantain, one of the dishes capable of telling the story of Colombian ingredients and traditions. Photos: Annalisa Cavaleri

15-12-2022

Amazonian dinner: Alvaro Clavijo tells us about the thousand tasty nuances of his Colombia

Master Nobu Matsuhisa with the executive chef of Nobu Milano, Antonio D'Angelo

13-12-2022

Nobu Milano: 20 years in the sign of essentiality with the cuisine of Nobu Matsuhisa and Antonio D'Angelo

Left to right, Erika Gotta, chef at La Bursch, the family home and unusual country house of entrepreneur Barbara Varese in the hamlet of Oretto in Campiglia Cervo, Biella

03-12-2022

Unusual, authentic, charming hospitality: welcome to La Bursch in the Upper Cervo Valley

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

25-10-2022

Today is World Pasta Day, celebrations and numbers of a global boom

Chef Riccardo Canella from Oro at Belmond Hotel Cipriani in Venice. Photo Belmond/PA Jorgensen

20-10-2022

Mind, genius and soul: the surprising cuisine of Riccardo Canella at the iconic Cipriani Belmond Hotel

The protagonists of the dinner, on Tuesday 13th September at Gucci Osteria in Florence: Takahiko Kondo, Karime López, Massimo Bottura and Jerome Ianmark Calayag, winner of the 2021 S.Pellegrino Young Chef

22-09-2022

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

Cassatina enjoyed at Corrado Assenza’s Caffè Sicilia, for sure the most famous food place (in the world!) in Noto

06-08-2022

Our small food guide of Noto: where to eat (and sleep) well in the pearl of Sicilian Baroque

The Camanini brothers, Giancarlo and Riccardo. Their Lido 84 in Gardone Riviera (Brescia) won the 8th place in the 50 Best. Photo Settimio Benedusi

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

Jose Luis Hinostroza and Peter Sanchez, chef and bartender at Arca in Tulum (Mexico), guests at the cocktail bar Devis Shake in San Benedetto del Tronto (Ascoli Piceno)

22-06-2022

Bringing sultry vibes and Yucaton flavors of Tulum to San Benedetto

09-06-2022

Girotonno is back, and Lebanon triumphs

Davide De Pra and Matteo Metullio on the stage with Sara Biasi, marketing and communication manager at Pasqua Vigneti e Cantine, who gave them the award for Best Chef 2022 from the Guida di Identità

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