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Aldo Zivieri

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Aldo Zivieri Gianfrancesco Cutelli Ezio Santin Alfonso Caputo Christian e Manuel Costardi Thiago e Felipe Castanho Kei Kobayashi Patrick Pistolesi Norbert Niederkofler Tony Mantuano Mauro Colagreco Andrea Aprea Luigi Sartini Marco Pedron Oriol Balaguer

Galileo Reposo Giovanni Ricciardella Alyn Williams Massimo Pica Hans Välimäki Jessica Rosval Luca Zaccheroni e Omar Casali Femke Van den Heuvel Alessandro Gilmozzi Antonio Borruso Angelo Sabatelli Peppino e Angela Tinari Marcello Spadone Tim Raue Heston Blumenthal

Luciano Alberti Roberto Petza Maria Josè San Román Gianfranco Pascucci Roberto Petza Antonio Pisaniello Sauro Ricci Manolo De La Osa Dante Sollazzo Kobus van der Merwe Andrea Zanin Francesco Mazzei Paolo Parisi Giuliano Baldessari Cristiana Romito
Recipes

Recipes

Char-grilled red prawns, yoghurt and fresh coriander

LE RICETTE

Char-grilled red prawns, yoghurt and fresh coriander
by Carlo Cracco Mozzarella-filled squid sandwich
by Heinz Beck Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto
by Antonio Pisaniello Pumpkin
by Mehmet Gürs Garlic, oil, chili pepper and mint
by Elio Sironi Pickled trout
by Marta Grassi Spaghetti Pizza Margherita
by Davide Scabin Roasted winter leek with fermented leek juice

Marine expression
by Paul Liebrandt Pasta with potatoes, basil extract, baby flying squid and Pecorino
by Viviana Varese Geometry... of taste
by Gianluca Fusto Montanara
by Enzo Coccia Just corn
by Alfio Ghezzi Woodcock for 6 woodcocks
by Mauro Uliassi Eulogy to the pig
by Roberto Pongolini Roast rack of suckling piglet glazed with coffee and cocoa bean honey, puréed lambs lettuce roots, chicory roots and gentian roots, coffee and gianduia
by Enrico Crippa

Autumn risotto
by Aurora Mazzucchelli Carnaroli tomato and basil
by Christian e Manuel Costardi Coleseed, colliflower, parsley and smoked cheese Forest floor
by Loretta Fanella Heirloom carrot Gnocchi Parmesan rice cream with red beetroot sauce
by Andrea Berton Risotto with Cilento dried figs, cod and basil
by Gennaro Esposito Sardine with anchovy butter and walnut rye bread
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Latest articles published

Chef Francesco Mazzei will soon open his new restaurant Mezzogiorno by Francesco Mazzei at Corinthia London

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Shattered windows next to the dining tables at Elevato restaurant in Kyiv, struck by a fragment from a Russian kamikaze drone. Yet the restaurant has not closed; it continues to serve its meals and, above all, to offer its customers a few hours of happiness. This is Ukrainian hospitality in wartime: a desperate effort to survive

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The costoletta of Cotoletta, restaurant opened in October 2024 in Miami, that is redefining the parameters of Italian cuisine in the Florida metropolis

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Cotoletta and San Lorenzo, the New Italy in Miami

Luke Holder and Angela Hartnett are the chefs at the helm of the kitchen at HH&CO, located within the Lime Wood Hotel, a stunning Country House in the New Forest, not far from Lyndhurst in Hampshire, in southeastern Britain. Photo by Amy Murrell

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How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns

Luca Fantin at the fish market in Tokyo

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With Luca Fantin in Japan, where food producers are considered heroes

Aramburu's brigade with, third from right, chef-patron Gonzalo Aramburu, the one with the moustache: he has recently been awarded two Michelin stars, the first restaurant in Argentina (he is in Buenos Aires) to win the prestigious accolade

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Millei, chainsaws... and lots of good food. The Argentine table grows: we tell you about its first two stars

Alessandro Merlo and his wife Souadou Niang

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Dakar, Chef Merlo and the challenge of quality

A view of the Noliane Dakar from the garden

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In Senegal, the Italian you don't expect

A great period for chef Ana Roš. She has just earned three stars for her flagship restaurant, Hiša Franko in Kobarid, Slovenia. But now, she also announces her new restaurant, and more...

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Dining in the Greek islands: our guide to the best restaurants in the Aegean pearls

Mauro Colagreco

22-08-2023

Mauro Colagreco is opening in London at the impressive Raffles London at The OWO

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Dining in Rhodes: Our Guide to the Best Restaurants on the Greek Island

Wonderful Crete: the port of Elounda in a shot by Robert Linsdell

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Eating in Crete: our guide to the best restaurants on the Greek island

Oriol Castro, Eduardo Xatruch and Mateu Casañas, with Compartir Barcelona's executive chef Nil Dulcet Padrós in the centre

(Photos of the restaurant and chefs are by Joan Valera, photos of the dishes are by Niccolò Vecchia)

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Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio

The dining room of The Jane. Credits Pieter D'Hoop

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Rock & roll in the kitchen with the motto: 'Food is our religion'. The iconic The Jane in Antwerp

Francesco Mazzei at the kitchen pass

28-06-2023

Francesco Mazzei: from London to Malta

Happy faces yesterday in Valencia: scientist Malena Martinez and cooks Pia Leon and Virgilio Martinez, the 3 pillars of Central, now at the top of the World's 50Best 2023

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Why Virgilio Martinez’s Central is the new Best Restaurant in the world

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Adam Handling chef at the Frog restaurant in Covent Garden, London

Photo credits @Hazel Thompson

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Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III

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Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson

Centre, Chicco Cerea and Paolo Rota, chefs at Da Vittorio, in Sankt Moritz, at the moment of the awarding of the two stars in 2020

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Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad

Left to right, the chefs who took part in the Talks about Food and Future event on the 27th and 28th March at Denis Lovatel's pizzeria in Milan: Amanda Cohen, Blanca Del Noval, Jp McMahon, Denis Lovatel, Davide Oldani, Matt Orlando - photo credits Richard Gruica

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Talks about Food and Future: in search of solutions for the catering of the future

Himanshu Saini, chef at Trèsind Studio in Dubai (UAE, one Michelin star) and a signature dish from his tasting menu 'Tasting India' (Banana, raw and ripened, served on a miso chilli tartlet with yellow peppers, smoked tomato chutney and balsamic vinegar)

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Trèsind Studio: Himanshu Saini proves that Indian cuisine does not exist

Har gau and Jiao zi, two types of traditional Chinese dumplings, reproduced by RavioXO, the restaurant that Dabiz Muñoz opened in May 2022. Before that, he was already the patron at DiverXO and StreetXO, also in Madrid (photo instagram/RavioXO)

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Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story

Mauro Colagreco with Audrey Azoulay, Unesco's Director-General, as she awards the Italian-Argentinian chef with the title of Unesco Goodwill Ambassador for Biodiversity

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Chef Marco Zampese, originally from Veneto, is executive chef of the three-Michelin-starred Hélène Darroze at the Connaught restaurant in London. While remaining focused on the philosophy of the French chef, Marco brings his talent and personal touch to the restaurant's menu. Photos by Gaia Menchicchi

06-12-2022

Hélène Darroze's cuisine at The Connaught Hotel, London: an ode to concreteness

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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