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
Enzo Crivella
GLI CHEF
Enzo Crivella
Friedrich Schmuck
Yoji Tokuyoshi
Angela Hartnett
Aurelio Damiani
Gianfrancesco Cutelli
Maico Campilongo e Kristjan D'Angelo
Rossella Cerea
Paolo Lorenzoni
Jon Pollard
Barbara Lynch
Umberto Montano
Paolo Mancuso
Enrico Crippa
Marcello Corrado
Simone Cozzi
Umberto Giraudo
Dominique Crenn
Federico Quaranta
Gioacchino Bonsignore
Ascanio Brozzetti
Simon Press
Juan Marì e Elena Arzak
Ciccio Vitiello
Francesco Ballico
Hervé Fleury
Rodrigo Oliveira
Jordi Vilà
Will Guidara
Fabrizio Mellino
Fabio Baldassarre
Alexandre Gauthier
Luca Montersino
Franco Chialva
Luca Gardini
Marta Grassi
Livia, Alfonso e Mario Iaccarino
Gonzalo Luzarraga
José del Castillo
Ryan Clift
Giulia Liu
Antonio Borruso
Emmanuel Renaut
Joxe Mari Aizega
Joško Sirk
Recipes
Recipes
Sea snail with Wakame and tangerine foam
LE RICETTE
Sea snail with Wakame and tangerine foam
by
Alex Atala
Under the tree: winter venison and hare
by
Alessandro Gilmozzi
Instant carrot stock
by
Paolo Lopriore
A rockpool of my childhood - so very, very poetic
by
Paul Cunningham
Tripe ravioli
by
Davide Oldani
Riso al salto con ragù di vitello
by
Andrea Berton
Shadow of oil
by
Franco Aliberti
Spaghettoni with cod and tomato
by
Niko Romito
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Marine expression
by
Paul Liebrandt
Essence
by
Niko Romito
Sea mousse
Leek and bacon croissants
by
Andrea Menichetti
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Autumn risotto
by
Aurora Mazzucchelli
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Hill landscapes, Italy
by
Corrado Assenza
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Avocado with tomato powder and olive oil
Sections
Sections
Guida alla Guida
All the 180 new entries in the 2024 Identità Golose Restaurant Guide to Italy, Europe and the World
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
In cantina
Chefs' life stories
Identità Expo
Dolcezze
In libreria
A tutta birra
Female chef's life stories
In sala
See the full list