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
Prin Polsuk
GLI CHEF
Prin Polsuk
Leonardo Di Carlo
Valeria Margherita Mosca
Bo Songvisava e Dylan Jones
Jean-François Piège
Diletta Zenna
Giancarlo Perbellini
Marco Bizzarri
Cristian Marasco
Christian Puglisi
Ugo Alciati
Eric Ezechieli
Heston Blumenthal
Giovanni Porro
Arianna Consiglio
Roberto Carcangiu
Alberto Faccani
Virgilio Martinez
Alessandro Pipero
Poul Andrias Ziska
Chumpol Jangprai
Gaia Giordano
Marco Stabile
Paul Liebrandt
Michael Anthony
Cinzia De Lauri e Sara Nicolosi
Alberto Cristofori
Roberta Esposito
Paulo Airaudo
Marta Scalabrini
Sergio Mei
Sergio Humada
Camille Lesecq
Massimo Alverà
Shane Osborn
Pierluigi Roscioli
Francesco Bracali
Paolo Parisi
Sat Bains
Nicola Dell'Agnolo
Eric Pras
Christoforos Peskias
Fabrizio Molteni
Stefano Ghetta
Oriol Castro, Eduard Xatruch e Mateu Casañas
Recipes
Recipes
Candied raw artichokes lacquered with rosemary
LE RICETTE
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Carn’e pesce (reference to Gualtiero Marchesi)
by
Daniel Canzian
Loška smojka (loška turnip)
by
Vesna e Gašper Carman
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
...a simple salad
by
Stefano Baiocco
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Lime marinated scallops "Ceviche"
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Nikko Spring
Bowled over by an unusual bread bun
by
Viviana Varese
Trifle in a bubble...
Cacio and Pepper
by
Antonello Colonna
Omelette with fine shopped herbs and “panxeta curada”
Egg yolk, olive oil and fried vegetables
by
Josean Alija
Local rabbit grilled with langoustines from Læsø
by
Paul Cunningham
Macarons glacés
by
Alain Chartier
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Sections
Sections
Dall'Italia
Jacopo Mercuro + Freni e Frizioni = Slap. Pizza e cocktail nel nome della goduria
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