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
Fabio Baldassarre
GLI CHEF
Fabio Baldassarre
Marco Beretta
Luciano Monosilio
Giovanna Musumeci
Riccardo Gaspari
Gianni Zaghetto
Barbara Lynch
Moreno Cedroni
Luca Abbruzzino
Luca Zucchini
Jordi Herrera
Giuseppe Palmieri
Fabrizio Fiorani
Aldo Zivieri
Fabrizio Mantovani
Federico Fazzuoli
Cinzia De Lauri e Sara Nicolosi
Alessandro Perricone
Massimo Minutelli e Tony Melillo
Paco Morales
Enrico and Roberto Cerea
Nicola Perullo
Aurelio Damiani
Jean-François Dargein
Nadia, Antonio e Giovanni Santini
Christian Milone
Will Guidara
Francesco Ballico
Giorgio Nava
Diletta Zenna
Stefano Vola
Paolo Parisi
Matteo Vigotti
Massimiliano e Raffaele Alajmo
Michele Abbatemarco
Vladimir Mukhin
Maicol Izzo
Daniel Facen
Vitantonio Lombardo
Luciano Alberti
Ilario Vinciguerra
Arrigo Cipriani
Gino Fabbri
Michael Schlow
Mitsuharu Tsumura
Recipes
Recipes
The unusual vegetable garden
LE RICETTE
The unusual vegetable garden
by
Chiara Patracchini
Zolla di Certosa
by
Paolo Lopriore
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
by
Andoni Luis Aduriz
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Coffee & zabaione
by
Sergio Dondoli
Summary
by
Corrado Assenza
Earth
Rice cremino
by
Enrico Bartolini
Sea mousse
Chocolate choux puffs
by
Corrado Assenza
Sea snail with Wakame and tangerine foam
by
Alex Atala
Special relationship
by
Pietro Leemann
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Cold fusion
by
Giuseppe Rambaldi
After fishing
by
Daniel Facen
Cocoa and camphor explosion
by
Franco Aliberti
Lime marinated scallops "Ceviche"
Super tartare
by
Marco Stabile
Red identity
by
Franco Aliberti
Braised beef cheek, oyster, seaweed and sprouts
by
Sat Bains
Mozzarella-filled squid sandwich
by
Heinz Beck
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Sections
Sections
Dall'Italia
Capogiro: lo Spoiler menu dello chef Pasquale D'Ambrosio al 7Pines in Sardegna
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
Dal Mondo
Nessun contenuto
Nessun contenuto
Spiacenti, al momento non è disponibile nessun contenuto.
Share
Dal Mondo
by
Author's articles list
Dal Mondo
by
Author's articles list
Latest articles published
11-12-2023
With Luca Fantin in Japan, where food producers are considered heroes
01-12-2023
Millei, chainsaws... and lots of good food. The Argentine table grows: we tell you about its first two stars
27-11-2023
Dakar, Chef Merlo and the challenge of quality
17-11-2023
In Senegal, the Italian you don't expect
20-09-2023
Three stars but not only. A restaurant, a beverage line, gastro-sandwiches... All the news about Ana Roš
24-08-2023
Dining in the Greek islands: our guide to the best restaurants in the Aegean pearls
22-08-2023
Mauro Colagreco is opening in London at the impressive Raffles London at The OWO
15-08-2023
Dining in Rhodes: Our Guide to the Best Restaurants on the Greek Island
13-08-2023
Eating in Crete: our guide to the best restaurants on the Greek island
12-07-2023
Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio
04-07-2023
Rock & roll in the kitchen with the motto: 'Food is our religion'. The iconic The Jane in Antwerp
28-06-2023
Francesco Mazzei: from London to Malta
21-06-2023
Why Virgilio Martinez’s Central is the new Best Restaurant in the world
01-06-2023
The Bollicine del Mondo app triumphs at the Wine Travel Awards
29-05-2023
Discover Taghazout, Morocco with Fairmont: in the land of sun, waves and argan oil
28-04-2023
Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III
17-04-2023
Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson
13-04-2023
Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad
11-04-2023
Talks about Food and Future: in search of solutions for the catering of the future
25-03-2023
Trèsind Studio: Himanshu Saini proves that Indian cuisine does not exist
13-03-2023
Dabiz Muñoz’s RavioXO, pasta without cultural preconceptions
09-03-2023
Here’s the story of the dessert that tastes of an old book, invented by Jordi Roca at the legendary Celler
09-02-2023
Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story
03-01-2023
Mauro Colagreco is the new Unesco ambassador for biodiversity: 'The challenge is to redefine the concept of luxury'
06-12-2022
Hélène Darroze's cuisine at The Connaught Hotel, London: an ode to concreteness
05-12-2022
A Great Italy at the Basque Culinary Centre: the centre of gastronomic excellence crowns our champions
02-12-2022
Giuseppe Dell’Anno: the Italian baker italiano who is winning over the British audience
27-11-2022
Azurmendi, Joselito and the pig that will be
18-11-2022
Carlo Petrini: 'This global food system is criminal and does not hold up. It’s time for a revolution'
18-08-2022
Unforgettable Lyst
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
A tutta birra
In libreria
Female chef's life stories
IG2020: on the road
See the full list