ENG S.Pellegrino Leggi le news
ENG Grana Padano Leggi le news
ENG Birra Moretti Leggi le news
ENG Petra leggi le news
ENG Monograno Felicetti leggi le news
ENG Lavazza leggi le news
Guida 2014 - Acquista ora
Loretta Fanella Sat Bains Roberto Pongolini Renato Bosco Rodrigo De la Calle Peeter Pihel Maxime Meilleur
Virgilio Martinez Identità  Golose - i protagonisti della cucina Prin Polsuk
Bo Songvisava e Dylan Jones Norbert Niederkofler
Mark Ladner Mehmet  Gürs
Giuseppe Iannotti Andrea Berton Thiago e Felipe Castanho Ezio Santin Viviana Varese Giuseppe Giordano Pierpaolo Pavan

Henderson, a lifetime achievement

British chef Fergus Henderson just won the Lifetime Achievement Award, ahead of The World’s 50 Best Restaurants Awards 2014, taking place on the 28th of April at the London's Guildhalil. A meat maestro and founding partner of St. John, with several restaurants in London, Henderson has been awarded mainly because of the promotion of nose-to-tail cooking – the use of every part of the animal, which is now practised in many kitchens


Ninth Festival Loiseau at Belle Mare Plage

Ninth edition from 30th March, at Belle Mare Plage, a resort of Constance group on the island of Mauritius, of the Festival Culinaire Bernard Loiseau, ending Sunday 6th April. Six European young starred chefs and six young chefs of Constance group will cook divided into pairs, one cook from abroad one from here. In the jury, with madame Dominique Loiseau and chef Patrick Bertron, also Identità Golose with Paolo Marchi


Helena Rizzo best female chef 2014

Helena Rizzo, chef of Maní restaurant in Sao Paolo, Brazil, is the Veuve Clicquot World’s Best Female Chef 2014, according to the jury of World's 50Best Restaurant. Rizzo succeeds in the award to glorious colleagues such as Nadia Santini, Bask Elena Arzak and French Anne-Sophie Pic. The paulista chef will be awarded in London on next 28th April, the day when the 50 best restaurant's list will be officially announced


Berezutskiy best Russian young chef

It's Sergej Berezutskiy from Moscow the best young chef of the year 2014 in his country. The title, awarded today at restaurant White Rabbit in Moscow by an almost entirely Italian jury, will allow the cook to take part to the S.Pellegrino Cooking Cup 2014, scheduled in Venice for next June. Sergej is the twin brother of Ivan, already a name in the panorama of young and creative Russian cuisine


Nahm at the top of Asia

Bangkok's Nahm has been voted the best restaurant according to the S.Pellegrino Asia's World's 50 Best. The restaurant by chefs Thompson and Polsuk (recently seen at Identità Milano) ensues Tokyo's Narisawa, who ranked second this year. At the 3rd place, an Indian restaurant, Gaggan, based in Bangkok. Hong Kong's Amber ranked 4th and Tokyo's Ryugin 5th. With 17 restaurants out of the 50 China is the most represented country in the list


Bonci and Cuttaia ready for Omnivore

Paris, France, March 16-18th: the next edition of Omnivore, the "100% jeune cuisine" cooking congress, is ready to start at the Maison de la Mutualité, rue Saint Victor. In between the French chefs, both promising and already successful - from Piège to Toutain; from Pierre Gagnaire to Guillame Monjuré -  the schedule will include two Italians: Pino Cuttaia from Sicily and bread-and-pizza chef Gabriele Bonci from Rome


Italy-Thailand, a dinner at Trussardi

An important dinner will take place on Sunday February the 9th at Trussardi Alla Scala in Milan: resident chef Luigi Taglienti will host colleagues Dylan Jones and Bo Songvisava of Bo.lan restaurant in Bangkok, for a special meal organized together with Identità Golose. The tasting menu will include 6 dishes at the cost of 150 euro per person. For informations and bookings, alessandrolonghin-ext@trussardi.com, +39.366,6467249 


Ice-cream: France wins, Italy second

France has just won the sixth edition of Coppa del Mondo di Gelateria, Ice-cream world cup, at Sigep in Rimini. The team's subject, led by Elie Cazaussus and composed by Christophe Bouret, Benoit Lagache, Jean Christophe Vitte and Yazid Ichemrahen was about “Leonardo Da Vinci's universe”. Italy ranked second with Stefano Biasini, Massimo Carnio, Marco Martinelli e Luca Mazzotta. Poland ranked third


Luigi Nastri heads to Paris

Starting today, Luigi Nastri, always a chef of Settembrini in Rome, is the cook chief of Gazzetta restaurant in Paris. The former chef (and founder) Petter Nillson decided it was time to go back to Stockholm where his family lives. As Scatti di Gusto states, the Roman colony in Paris is now stronger than ever: after Giovanni Passerini at Rino, now it's time for Luigi Nastri


Eater's best restaurants 2013

Pakta in Barcelona, Amass and Bror in Copenaghen, Carbone and Mission Cantina in New York, Chengdu Taste in Los Angeles, Edwins in Cleveland, Saltimporten Canteen in Malmö. Sweden, Vin Papillon in Montreal (Canada). These are just a few of many restaurants quoted into the traditional Eater's survey. The renowned food online magazine asked the opinion to several important food journalists and experts


Gvci, Salicrù chef of the year

Ivan Icra Salicrù of restaurant Ronda in Dubai was nominated chef of the year by Gvci, Gruppo virtuale di cuochi italiani, an award estabilished to celebrate non Italian chefs cooking Italian cuisine abroad. Salicrù will receive a silver plate and will be invited to take part, next January the 17th, to the International Day of Italian Cuisines. The Italian dish they celebrate this year is Spaghetti with tomato and basil


AltoGusto at Tivoli in Cortina

Dolomiti mountains are hosting AltoGusto, a gastronomic tour dedicated to cucina d'autore in the best restaurants of the area, with menu inspired by the theme "Cinema in the kitchen". On Friday December 13th, you can have dinner at Tivoli in Cortina d'Ampezzo (Belluno) with chef Graziano Prest and Cantine Ferrari, together with an homage to actor Alberto SordiAltoGusto will proceed then with 6 more dinners


Happy birthday, Identità English

December 2nd 2012 – December 2nd 2013 – the English version of Identità Golose’s website turns one. During the past 365 days, Slawka G. Scarso’s team has translated as many as 410 articles in 28 sections, a great number of pieces to be added to the over 300 portraits of chefs and to the hundreds of recipes that have enriched the website from the start. This important project aims to increase the audience of enthusiasts far beyond the Italian borders


Casa Vicina's 10th anniversary

Tomorrow night, great dinner at Eataly Lingotto in Turin. They will celebrate the 10th year anniversary of restaurant Casa Vicina - Guido per Eataly, one Michelin star. Together with Claudio and Anna Vicina there will also be chef Peter Brunel. Dinner is 75 euro per person, wines included, 8 courses from Potato cooked in argyle together with rice stems and trout eggs to an Inusual panettone. For bookings +39.011.19506840


Bottura and the Operazione Parigi

It's called Operazione Parigi and it's a project that is "going to take Italian food culture to the gastronomic capital of the world", with lectures on excellence held at the Italian institute of culture taken by Massimo Bottura, the first promoter, together with 16 important colleagues: Uliassi, Cedroni, Esposito, Perbellini, Cuttaia, Sultano, Oldani, Romito, Alajmo, Cannavacciuolo, Cracco, Scabin, Beck, Crippa, Berton, Cerea and Niederklofer



Identità Golose 10 years (Video Brambilla - Serrani - Cicogna, duration 5'31")

Events and protagonists
ENG S.Pellegrino Leggi le news
ENG Birra Moretti Leggi le news
ENG Petra leggi le news
ENG Grana Padano leggi le news
ENG Lavazza leggi le news
ENG Monograno Felicetti leggi le news
Food&Wine Festival - I prossimi appuntamenti ENG
Cena con noi
Other events
About us
Rubriche - Dal Mondo

Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose


The man who cuddled octopus

At "Sangue na Guelra" in Lisbon, Alessandro Negrini floors everyone with only one move

The ritual photograph of the sous chefs who participated in the Portuguese festival celebrating fish: Leonardo Pereira of Noma, Nacho Baucells and Hernan Luchetti of Celler de Can Roca, Sven Wassmer of Focus and Alessandro Negrini (he, instead, is executive chef) of Il Luogo di Aimo e Nadia
The ritual photograph of the sous chefs who participated in the Portuguese festival celebrating fish: Leonardo Pereira of Noma, Nacho Baucells and Hernan Luchetti of Celler de Can Roca, Sven Wassmer of Focus and Alessandro Negrini (he, instead, is executive chef) of Il Luogo di Aimo e Nadia

Recession is good for ideas. It challenges professions and opens new perspectives that were unthinkable before. As in the case of Sangue na Guelra (blood in the gills, literally) a small yet ambitious festival born from an idea a couple from Lisbon had, she a communicator, he a photographer. Anna Mùsico and Paulo Barata faced the dark times in Portuguese economy with the idea of re-launching an exceptional local product: fish. And they called some among the most brilliant young sous chefs in Europe to discuss ideas, gestures, recipes. This resulted in a practical/theoretical workshop with the desire to understand how to bring this great product to the attention of inattentive consumers.

This year (the second edition), octopus was the protagonist, representing the excellent Portuguese catch. A team of young local chefs boiled it, grilled it, cooked it at low temperature, caressed it, handled it. This event was also shared with Leonardo Pereira of Noma, Nacho Baucells and Hernan Luchetti of Cellar de Can Roca, Sven Wassmer of Focus and our Alessandro Negrini, the only executive chef in the team.

A simple and tender process instead of complicated techniques: Negrini’s octopus conquered Lisbon’s audience

A simple and tender process instead of complicated techniques: Negrini’s octopus conquered Lisbon’s audience

Negrini, from Il Luogo di Aimo e Nadia was the one who threw the heaviest and most precise stone. The Italian chef floored everyone by proposing a move, instead of a recipe. After the preceding cooking shows, based on elaborate proof of concepts, vacuum cooking, reductions, extractions, he took the octopus, closed it in a plastic pack with salted water, and started to cuddle it. For twenty minutes. And he told the ancestral way of softening the meat of this mollusc. In the end, it was enough to cut it and eat it, raw and extremely tender.

This was a simple and direct action. Clear to everyone. Especially the thousands of people walking outside the half-empty pavilion of the Simposio, in the sparkling Praça do Comércio, on their Sunday stroll. The point, said Negrini, is that outside here, nobody is interested in our elaborate techniques, but everyone can understand this gesture: cuddling an octopus to make it tender. A gesture can get everyone closer to this product, to an ingredient, to the idea of a well spread cuisine.

VERSATILE. With Negrini, Gianluca Biscalchin, author of this piece and assistant-carrot-peeler

VERSATILE. With NegriniGianluca Biscalchin, author of this piece and assistant-carrot-peeler

It is a good thing for techniques to remain in professional kitchens. Food culture, however, needs to be taken outside, where people eat bad food and without thinking about it. This is even more true in a land such as Portugal, rich in fantastic products, with an ancient and multicultural tradition and with a desperate need of new strategies to get out of the recession.

The same principle was the focus of the lesson by Portuguese Leonardo Pereira, adopted by René Redzepi, who emptied an octopus, took the sperm sac, fried it in butter, placed it on a slice of rye bread and ate it. A democratic gesture whose only unveiled secret was the possibility, accessible to all, of transforming a waste into a resource. The most craveable way to get out of recession – both the economic and cultural one.

Gianluca Biscalchin
Identità Golose - i protagonisti della cucina
copyright Identità Web S.r.l. - All rights reserved
Home | About Us | Contacts | Congresso internazionale cucina
Congress presentation
About us
Awards gold book
2014 edition
2014 presentation
2014 program
Guide presentation
GUIDE 2014
Oscar Farinetti's preface
Sweet preface by Carlo Cracco
Paolo Marchi's introduction
Young stars prizes
Buy our guide
Milano FOOD&WINE Festival
Roma FOOD&WINE Festival
Identità London
Identità New York
Tutti a Tavola!! #spesaalmercato
Identità di libertà
Press review
Video area