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Accursio Craparo José del Castillo Matteo Casone Tommaso Cannata Marco Sacco Simone Bonini Jacopo Mercuro Jeremy Chan Prin Polsuk Mauro Colagreco Gaia Giordano Guglielmo Paolucci Carmen Vecchione Osvaldo Palermo Pier Bussetti

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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Latest articles published

11-11-2024

Nicolas Lambert, "le Petit Prince" of pastry, dreaming of the perfect croissant

Bosque lluvioso, the new, spectacular dessert by Jordi Roca, in the shape of a cloud made of distilled mushrooms that creates a rain on the plate. It is "anchored" to the plate, or else it would fly away

21-02-2022

The new cloud-dessert by Jordi Roca that makes rain fall on the plate. And flies away

Stefano de Costanzo with Giorgio Locatelli. They are key players – the former pastry chef and the latter chef patron – at Locanda Locatelli in London

18-09-2019

Introducing Stefano de Costanzo, pastry chef with Giorgio Locatelli in London

The dessert inspired by pizza, presented by Walter Musco of Bompiani, Rome

01-07-2019

From the Città della Pizza: what dessert in pizzerias?

L'École du Grand Chocolat Valrhona

26-06-2019

A visit to L'École du Grand Chocolat Valrhona

07-01-2019

Christophe Domange: «What I envy Italians for in pastry-making? Panettone»

Yusuke Aoki and Ettore Beligni, respectively first and second place in the 2018 edition of C3 Valrhona, in New York. The competition is dedicated to chocolate in pastry making. Photos by Paolo Marchi

06-11-2018

When flavours won’t give you the first place

A 100% Italian pastry-making memory from Monday 18th September at Molino Quaglia’s school in Vighizzolo d'Este (Padua), from Franco Aliberti’s Facebook page. He’s chef and pastry-chef at Presef in Mantello (Sondrio), the first to the left. After him, there’s Corrado Assenza, Piero Gabrieli, Chiara Quaglia and Rolando Morandin

27-09-2017

For real Italian pastry making

Fiordilatte gelato browned by smoking rosemary. A promising experiment by Carlo Cracco and Luca Sacchi, sous chef and pastry chef at restaurant Cracco in Milan

03-07-2017

Experiments: Cracco and smoked gelato

To celebrate Valentine’s Day, the young pastry chef from Antica Osteria Cera in Lughetto di Campagna Lupia (Venice) created an ice cream with a “spicy” note. With this dessert we complete the menu that started with Iside De Cesare an her husband Romano Gordini’s recipes

14-02-2015

A menu for Valentine’s Day / 3

A close up of Yann Duytsche, lecturer at the Ecole du Grand Chocolat Valrhona, holding a lesson at Arte del Convivio in Milan. Trained also at Moulin de Mougins, founded by Roger Verge on the French Riviera, he opened a pastry shop of his own in Barcelona, called Dolç

19-03-2014

Duytsche’s magic

The window of Andrea De Bellis’s new pastry-shop in Piazza del Paradiso in Rome. After a series of experiences in Spain (Torreblanca, Adria and Roca) and after signing the desserts at the Majestic and the Open Baladin, the 34 year old is ready for his challenge in the lead role

13-03-2013

De Bellis dances alone

Luca De Santi’s creative Tiramisu. Last Thursday, the Gvci association (which stands for Virtual group of Italian chefs) celebrated the sixth edition of the Idic, International day of Italian cuisines, in the name of this very Italian dessert

20-01-2013

Above and beyond Tiramisu

The sweet charcoal brought by the Befana, the old woman who brings gifts on the day of the Epiphany in Italy, as seen by Galileo Reposo, pastry-chef of the Vun at the Park Hyatt in Milan, +39.02.88211234. Contrary to the traditional recipe, this one includes hazelnuts, salt and freshly grated orange zest. Easy to make at home

05-01-2013

A mind-blowing Epiphany

The skier’s breakfast prepaired by Federico Zanasi, a chef from Modena working both at Principe delle Nevi hotel in Cervinia (Aosta) and at Moreno Cedroni's Clandestino in Portonovo (Ancona)

31-12-2012

Breakfast on New Year’s Day

A few tips for buying a good panettone, with two suggestions by pastry chef Luca De Santi for a cream to complement this cake (opening photo by Lucca Cantarin)

22-12-2012

Sweet panettone

Pandoro, the Christmas holiday cake: the one in the photo is by Iginio Massari (photo taken from ilpanettone.com). Here we suggest some addresses, with two recipes by pastry chef Luca De Santi for a cream to complement the cake

21-12-2012

Make room for pandoro

The almond mixture in the traditional copper pot at Torronificio Scaldaferro in Dolo (Venezia), +39.041.410467, established in the distant 1919

06-12-2012

Five generations of nougat

Cecilia Tessieri, first woman maître chocolatier in the world.

30-11-2012

The cocoa anthropologist

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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