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
Pierre e Michel Troisgros
GLI CHEF
Pierre e Michel Troisgros
Ryan Clift
Lello Ravagnan
Emanuele Manfroi
Tatsuya Iwasaki
Filippo Chiappini Dattilo
Umberto Bombana
Simone Finazzi
Giuseppe Rizzo
Enrico Baronetto
Marco Reitano
Paul Pairet
Sonja Peric
Gianfranco Vissani
Isabella Potì
Andrea Mattei
Angelo Rumolo
Lucca Cantarin
Pierpaolo Ferracuti e Richard Abou Zaki
Sergio Mei
Attias Tarlao
Norbert Niederkofler
Terry Giacomello
Davide Guidara
Alice Delcourt
Franco Aliberti
Maria Chiara Sanna
Sunny Menon
Marco Mancini
Matteo Lunelli
Ana Roš
Ilario Vinciguerra
Gonzalo Luzarraga
Roberto Pongolini
Cristiano Tomei
Ernesto Iaccarino
Peter Brunel
Stefano Vola
Mauro Uliassi
Gastón Acurio
Mattia Pariani
Luciano Monosilio
Paco Magri
Cristina Bowerman
Ivan e Matteo Piffer
Recipes
Recipes
Gently cooked pork breast, orange and wasabi sauce
LE RICETTE
Gently cooked pork breast, orange and wasabi sauce
by
Mauro Colagreco
Venison saddle marinated in rosemary honey and its liqueur
by
Emanuele Scarello
Plantain gnocchi
Sardine with anchovy butter and walnut rye bread
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Marinated scallops, jerusalem artichoke and truffle
Onion absolute with saffron and Grana Padano
by
Niko Romito
Maccheroni Soufflé
by
Giuseppe Rambaldi
For the pizza dough
by
Simone Padoan
After fishing
by
Daniel Facen
Game of 4 flavours + 1
by
Alessandro Negrini e Fabio Pisani
Steemed Leeks from last summer, curdled milk and sage salt
by
Magnus Nilsson
Carnaroli tomato and basil
by
Christian e Manuel Costardi
Braised beef cheek, oyster, seaweed and sprouts
by
Sat Bains
Soft potato with verbena and roast kidney
by
Enrico Bartolini
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by
Andrea Aprea
"Espressa" Pavese soup with saffron pasta timbale
by
Davide Oldani
Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by
Claudio Sadler
Summary
by
Corrado Assenza
Rigatoni, lettuce with liquorice and grated oil butter
by
Carlo Cracco
Apparent egg
by
Francesco Sposito
Baby rosemary pizzas
by
Andrea Menichetti
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Peach palm fettuccine Carbonara
by
Alex Atala
Sections
Sections
In cantina
Chi è Teo KayKay: arte e talento a servizio del mondo del vino e dello Champagne
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
In libreria
A tutta birra
Female chef's life stories
IG2020: on the road
See the full list