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Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose

Identit� Golose

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Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose

Identit� Golose

by

Author's articles list

Garfish tail – a food scrap – glazed with soy sauce, with a broth made from the head and bones of the garfish - a food scrap - in infusion with katsuobushi made with mackerel bones – a food scrap – and a brine of lemon scrap. No waste as interpreted by Valerio Serino from Tèrra in Copenhagen

15-07-2020 | 11:00

Valerio Serino and the full use of ingredients, «zero waste is not just a slogan»

Carole Pourchet, general director ad Xavier Alberti, CEO at les Collectionneurs

02-07-2020 | 11:00

les Collectionneurs, ready to reopen in the name of the art de vivre

Mauro Colagreco in the vegetable garden of his restaurant, Les Sanctuaries de Mirazur

12-06-2020 | 11:00

Beauty will save the restaurant industry: the Dostoevskyan response of Mauro Colagreco to Covid-19

Mukhin and Gaggan together in a collage used to promote a virtual four-handed dinner organised by The White Rabbit

10-06-2020 | 11:00

The White Rabbit Family conquered the Russian audience with its virtual restaurants

An image taken from France24’s piece on the Swedish exception

05-06-2020 | 11:00

What happened to restaurants in Sweden, where there was no lockdown

Mattia Rancati at Fäviken, where he arrived early in 2018 and stayed as sous chef until the restaurant closed, in January

15-05-2020 | 12:00

Mattia Rancati: here’s my life in Sweden (where I’m currently stuck)

A detail of the portions of Gnocchi alla sorrentina prepared in these days by Francesco Mazzei

13-05-2020 | 12:00

London during COVID: Italian chefs start

Alessandro Perricone, born in New York and raised in Milan, he studied at Universitá di Scienze Gastronomiche di Pollenzo and since 2012 lives Copenhagen

29-04-2020 | 12:00

Alessandro Perricone: you need imagination and new ideas to rethink the restaurant industry

Giovanni Passerini at work in the kitchen of his restaurant in Paris

16-04-2020 | 12:00

Giovanni Passerini: 'There’s uncertainty but also hope for the future'

Gennaro Oliviero at work in the kitchen of his restaurant, Toca, in Helsinki

08-04-2020 | 12:00

Gennaro Oliviero, an Italian restaurateur in Finland, in the days of Coronavirus

Umberto Bombana at Identità Golose 2017. The great chef, originally from Val Seriana – one of the Italian hotspots of the virus – is now in voluntary quarantine in the UK with his children; he’ll soon return to Asia where he lives and works. He shares some words of hope and encouragement for Italy

01-04-2020 | 12:00

Bombana in quarantine: do like here in Hong Kong and the crisis will soon be over

Maico and Franco Campilongo in front of their famous Terùn in Palo Alto, California. The two are now in quarantine, but they will be back in Italy in July for Identità Golose 2020

30-03-2020 | 13:00

USA-Italy, return ticket: the odyssey of the Campilongos, now separated from their dear ones

Mauro Colagreco: give me a burger and I’ll change the world. The talented Giovanna Abrami explains how in this piece

02-03-2020 | 11:00

CARNE: Mauro Colagreco’s utopian burger in Buenos Aires

The complete team from Yannick Alléno’s Pavillon Ledoyen in Paris: three restaurants, two stars (three for Alléno Paris, two for L’Abysse, one for the new Pavyllon, which we visited)

14-02-2020 | 12:00

Incredible Yannick Alléno: six stars at Pavillon Ledoyen

The open view kitchen at La Degustation Bohëme bourgeoise, in Haštalká 18, +420222311234, one Michelin star since 2012 (photo ladegustation.cz)

03-02-2020 | 12:00

Culinary Prague: 3 destinations

Miguel Warren, 25, from Medellín. He’s one of the emblems of the Colombian gastronomic nouvelle vague

31-01-2020 | 11:00

Barcal, El Chato, Celele: the new Colombian cuisine

Matt Stone and Jo Barrett, partners and co-chefs at Oakridge Winery in the Yarra Valley, Australia, 900 km south-west of Sydney

29-01-2020 | 11:00

Oakridge Winery, the wildest Australia

Joan Roca’s speech at Madrid Fusión

22-01-2020 | 14:00

The marvellous menu of Joan Roca, an indictment of environmental disasters

Giulia and Eduardo Tuccillo of Twist - Kitchen and Tapas, 42 Crawford Street, London, tel. +442077233377

09-01-2020 | 11:00

Eduardo Tuccillo, an Italian Twist in London

Cristina Bowerman on the stage of Gastromasa in Istanbul

30-12-2019 | 11:00

Bowerman explains risotto abroad (and for the “mantecatura” only uses rice cream)

Tom Cenci, chef at Loyal Tavern on Bermondsey Street, London

27-12-2019 | 11:00

Tom Cenci opens the Loyal Tavern in London. An instant success

Guillaume Sanchez, 29, chef at Neso in Paris (one Michelin star), in a photo from GQ France, which awarded him as chef of 2018

23-12-2019 | 11:00

Guillaume Sanchez, enfant prodige

Mil, Martinez’s restaurant in the Andes, 500 metres from the archaeological site of Moray, Maras, Peru

16-12-2019 | 11:00

Mil, Andean seduction

Santiago Lastra Rodriguez, from Mexico City, with experience in the great Nordic and Basque cuisine. He’s about to open Kol in London, early in 2020 (photo Haydon Perrior)

09-12-2019 | 11:00

Santiago Lastra, the nomad has settled

Leonor Espinosa, Colombian chef originally from Cartagena, during the press conference at Bogotà Madrid Fusion

06-12-2019 | 11:00

Leonor Espinosa, the ambassador

Pía Leon, chef at Kjolle in Lima, Peru (photo Gustavo Vivanco)

04-12-2019 | 11:00

Lima, Kjolle is much more than Central's younger sibling

Paul Carmichael, 40, chef at Momofuko Seiobo in Sydney, Australia (photo James Brickwood/goodfood.com.au)

23-11-2019 | 07:00

Momufuku Seiobo, in Australia David Chang speaks Caribbean

The staff of ristorante Aürt, inside the Hilton Diagonal Hotel in Barcelona. In the middle, chef Artur Martinez

22-11-2019 | 11:00

Aürt in Barcellona, rational simplicity

Dylan Watson-Brawn, originally from Vancouver and born in 1993, at work at Ernst in Berlin, Germany, 118th in the World's 50Best 2019 (photo andershusa.com)

15-11-2019 | 11:00

The importance of being Ernst

Michimasa Nakamura, sushi chef, and Yoshinobu Kimura, sommelier at Sushi M in Tokyo (photo Sushi M)

13-11-2019 | 11:00

Sushi M in Tokyo, when sake is as important as sushi

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