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Emmanuel Renaut Filippo Chiappini Dattilo Riccardo Agostini Ciccio Sultano Stefano Deidda Giulia Miatto Chris Fischer Fabrizio Mancinetti Magnus Nilsson Eugenio Pol Carlo Galloni Matthew Orlando Lucia Sapia Alessandro Tomberli Rafael Peña

David Chang Iginio Massari Philippe Léveillé Massimo Bottura Massimiliano e Raffaele Alajmo Manolo De La Osa Andrea Menichetti Salvatore Bianco Philip Cranston Andrea Besuschio Diego Guerrero Luca Finardi Riccardo Antoniolo Rodrigo Oliveira Dario Rossi
Recipes

Recipes

Saffron rice stirred with extra virgin olive oil and Ossobuco medallion

LE RICETTE

Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by Andrea Berton Bonito parterre
by Juan Marì e Elena Arzak Pasta with potatoes, basil extract, baby flying squid and Pecorino
by Viviana Varese Evolution
by Alain Chartier Pasta e potatoes
by Nino Di Costanzo “Wedded” fish soup
by Gennaro Esposito The silence of the woods
by Daniel Facen Identity
by Gianluca Fusto

Risotto with red turnips, crunchy jerusalem artichoke and watercress
by Cesare Battisti Scallops with dried seaweed tea, chives and Iranian caviar
by Emanuele Scarello Smoked beef fillet
by Vesna e Gašper Carman Nikko Spring Char
by Alfio Ghezzi Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by Fabio Baldassarre Sardine with anchovy butter and walnut rye bread Ravioli with broccoli and sea urchins

Naturally leaved "type 1" homemade bread
by Andrea Menichetti Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by Janez Bratovž Avocado with tomato powder and olive oil Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by Magnus Ek De-structured tiramisù Turnips with sheep yogurt mousse and nasturtian leaves
by Christian Puglisi Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by Enrico Crippa Vegetable cone with fried fish
by Heinz Beck
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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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Mauro Colagreco

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

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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

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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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The Bollicine del Mondo app triumphs at the Wine Travel Awards

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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

Joan Roca, 59, chef and patron at Celler de Can Roca in Gerona, Spain. The picture was taken during a four-handed dinner with friend and colleague Paco Perez, Arco restaurant in Gdansk, Poland

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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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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

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Group photo for the speakers of 'Italy at the Basque Culinary Centre'. Left to right Gianluca Gorini, Luigi Dattilo, Paolo Marchi, Antonia Klugmann, Joxe Mari Aizega, Paulo Airaudo, Andrea Tortora, Richard Abou Zaki, Fabio Pisani, Pierpaolo Ferracuti, Franco Pepe. Only Federico Ceretto is missing

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A Great Italy at the Basque Culinary Centre: the centre of gastronomic excellence crowns our champions

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Giuseppe Dell’Anno: the Italian baker italiano who is winning over the British audience

José Gomez, Eneko Atxa and José Gomez junior, co-authors of the eighth edition of Joselito Lab, on Thursday 17 November at restaurant Azurmendi in Larrabetzu, in the Basque Country, 3 Michelin stars

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Azurmendi, Joselito and the pig that will be

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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