Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
3-step extra virgin olive oil processby Franco Aliberti
In cantina Pasqua, a tavola non manchi una buona bottiglia. Ecco i nostri suggerimenti
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
Gennaro Oliviero at work in the kitchen of his restaurant, Toca, in Helsinki
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
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
Mauro Colagreco: give me a burger and I’ll change the world. The talented Giovanna Abrami explains how in this piece
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)
The open view kitchen at La Degustation Bohëme bourgeoise, in Haštalká 18, +420222311234, one Michelin star since 2012 (photo ladegustation.cz)
Miguel Warren, 25, from Medellín. He’s one of the emblems of the Colombian gastronomic nouvelle vague
