IT
Congress
Hub Identità Golose
Chefs
Chef
Mauro Petrini
GLI CHEF
Mauro Petrini
Fabio Baldassarre
Giuseppe Amato
Rita Sodi
Simone Rodolfi
Massimo Pica
Gennaro Nasti
Michael Anthony
Roberta Esposito
Benjamin e Clara Weatherall
Gabriele Dani
Francesco Bracali
Ernesto Iaccarino
Pino Cuttaia
Silvio Spinelli
Valentina Tepedino
Rosanna Marziale
Bo Songvisava e Dylan Jones
Norbert Niederkofler
Arrigo Cipriani
Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
Valerio Centofanti
Francesco Sposito
Roy Caceres
Terry Giacomello
Jordi Vilà
José Avillez
Mathias Dahlgren
Gennaro Esposito
Michele Abbatemarco
Paulo Airaudo
Joxe Mari Aizega
Ricard Camarena
Aurora Mazzucchelli
Mario Peqini
Claudio Pregl
Lello Ravagnan
Pasquale Torrente
Fabrizia Meroi
Leonor Espinosa
Michele Pascale
Tony Mantuano
Fabrizio Fiorani
Pier Giorgio e Luca Parini
Pieter Lonneville
Recipes
Recipes
Nikko Spring
LE RICETTE
Nikko Spring
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Grilled lavaret strips, cress paté, artichokes, orange and lemon
by
Emmanuel Renaut
My sweet vegetables
by
Pietro Leemann
Kamut tagliatelle ice-cream, butter, cardamom and spelt
by
Alessandro Gilmozzi
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Instant carrot stock
by
Paolo Lopriore
Different textures of arctic snowgrouse
by
Hans Välimäki
La riccia
by
Franco Pepe
Egg and cauliflower
by
Antonia Klugmann
Sound of the Sea
by
Heston Blumenthal
”Tataki” of capercaillie with caramellized rowanberries. Raw liqourice and carrots from our own garden cooked in it´s own juice. Served with a small liqourice tasting herb salad
by
Björn Frantzén
Petite Marmite
by
Davide Scabin
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
Celeriac cooked in salt crust
Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce
by
Galileo Reposo
Geometry... of taste
by
Gianluca Fusto
Sardine with anchovy butter and walnut rye bread
Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
by
Giuliano Baldessari
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
Sections
Sections
Dall'Italia
Carnia, passione affumicatura: dalla norcineria ai nuovi impieghi gastronomici
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
IG2025: Identità Future
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 Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Identità Golose Milano
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
13-06-2025
Cotoletta and San Lorenzo, the New Italy in Miami
09-10-2024
How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns
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
Follow us on social networks
Sections
Discover the sections of Identità Golose Magazine
Dal Mondo
Primo piano
Dall'Italia
Carlo Mangio
Zanattamente buono
Mondo pizza
Affari di Gola di Paolo Marchi
Chefs' life stories
In cantina
A tutta birra
Identità Expo
Dolcezze
In libreria
Female chef's life stories
IG2020: on the road
See the full list