IT
Congresso
Iscrizioni & Acquisti
Hub Identità Golose
Identità digitali
Le Guide Identità Golose
Guida Pizza&Cocktail
Guida Ristoranti
Scarica l'app da Google Play
Scarica l'app dall'Apple Store
Bollicine del mondo
Scarica l'app dall'Apple Store
Scarica l'app da Google Play
Chefs
Chef
Simone Padoan
GLI CHEF
Simone Padoan
David Toutain
Agostino Perrone and Giorgio Bargiani
Michael Schlow
Roberto Carcangiu
Roger Van Damme
Alberto Cristofori
Sarah Minnick
Luca Zucchini
Michele Lazzarini
Ugo Alciati
Roberto Petza
Thiago e Felipe Castanho
Fabrizio Molteni
Riccardo Canella
José del Castillo
Jonathan Tam
Martina e Luca Caruso
Mariano Guardianelli
Carlos Garcia
Alvin Leung
Matteo Baronetto
Simone Rodolfi
Jordi Butron
Giuseppe Rambaldi
Alessandro Della Tommasina
Hervé Fleury
Andrew Zimmermann
Christoforos Peskias
Ángel León
Paolo Piantoni
Brett Graham
Fabrizio Mellino
Alessio Galli
Marco Reitano
Eugenio Signoroni
Juan Marì e Elena Arzak
Angelo Corvitto
Prin Polsuk
Corrado Scaglione
Mauro Colagreco
Marco Bizzarri
Marta Cotarella
Alex Atala
Maria Solivellas
Recipes
Recipes
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
LE RICETTE
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Saffron risotto with pepper transparency
by
Enrico Bartolini
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Cuturro enriched with flavours and colours
by
Corrado Assenza
Pinzimonio
by
Igor Macchia
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
Lightly smoked cod's head with cauliflower in brown butter and salted, dried cod roe
by
Daniel Berlin
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Shadow of oil
by
Franco Aliberti
Mollusc ceviche
by
Gastón Acurio
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Oysters, red beetroot and confit lemon
by
Pascal Barbot
"Mastunicola"
Smoked spaghetti, clams and grilled pendolini tomatoes
by
Mauro Uliassi
White fish ceviche with asparagus
by
Gastón Acurio
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly
by
Fabio Rossi
Focaccia
by
Claudio e Anna Vicina
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Pasta and helium
by
Alfonso Caputo
Sections
Sections
Dall'Italia
#SnobPop Anima Torinese: il nuovo menu del Magorabin a Torino
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
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 Pizza
Identità di Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Shop
Identità Golose Milano
Identità Digitali
Guida Ristoranti
Guida Bollicine
Home
Sections
Zanattamente buono
Nessun contenuto
Nessun contenuto
Spiacenti, al momento non è disponibile nessun contenuto.
Share
Zanattamente buono
by
Author's articles list
Zanattamente buono
by
Author's articles list
Latest articles published
19-02-2024
The menu of the menus of Spain: the best 10 dishes from 8 establishments between Barcelona and Madrid
23-10-2023
Coda, the Berlin restaurant serving only (sugar-free) desserts
18-09-2023
I'm not There
, 6 thoughts on Osteria Francescana's special menu
02-08-2023
Antonia Klugmann and L’Argine on the homologations of our time
10-07-2023
Andoni and 25 years of Mugaritz: 'As long as I live, we will continue to make dreams and cook ideas'
11-06-2023
Lafleur, vegan chronicles from Frankfurt
27-04-2023
Nadia and Antonio Santini, 50 years of love and cooking
27-03-2023
The Spring of Enrico Crippa
26-12-2022
Revelations from a blind dinner
11-12-2022
Mil, diving at the edge of the world
08-12-2022
Malena Martinez, the scientist who sheds light on Peru's hidden ingredients: 'The more you know, the less you know'
25-11-2022
Alex Atala: 'Influencers don't understand a thing, information should prevail once again'
12-11-2022
Matteo Baronetto, sworn enemy of homologation
07-10-2022
Andreas Caminada and the secrets of Schauenstein Castle
26-09-2022
Boia De, the only starred Italian restaurant in Miami
14-09-2022
Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe
16-08-2022
Mette Søberg, the woman who drives the creativity at Noma
25-07-2022
Geranium: behind the scenes of the best restaurant in the world, and the current menu
19-07-2022
As the 20th anniversary approaches, Noma redesigns itself
06-07-2022
Cracco in Galleria, a cuisine that resembles no other
27-05-2022
Dignified salaries, growing responsibilities, 3 days and a half of rest: Simone Tondo's virtuous format
13-12-2021
Paco Morales, Andalusia on a time machine
28-10-2021
In the Armenian pantry
26-10-2021
Armenia, a fairy tale country
28-07-2021
My name is Himanshu and my job is to give Indian cuisine the role it deserves
23-07-2021
There's more than Le Cementine: the Alajmos colonise H-Farm's site
25-01-2021
Niko Romito's new Campus: «Good and healthy food will be available for everyone»
28-10-2020
Care's and its taking care of details
14-10-2020
Niko Romito, 20 years of technical prodigy
27-08-2020
Hiša Franko, being reborn in Kobarid
Follow us on social networks
Sections
Discover the sections of Identità Golose Magazine
Dal Mondo
Dall'Italia
Primo piano
Carlo Mangio
Zanattamente buono
Mondo pizza
Affari di Gola di Paolo Marchi
Chefs' life stories
In cantina
Identità Expo
Dolcezze
In libreria
A tutta birra
Female chef's life stories
IG2020: on the road
See the full list