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Joxe Mari Aizega

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Joxe Mari Aizega Paolo Parisi Andrea Sinigaglia Petter Nilsson Mattia Pariani Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza Lionello Cera Francesco Apreda Riccardo Agostini Andrea Canton Tatsuya Iwasaki Carlo Sebastiani Sergio Bastard Cristian Marasco Gianni Zaghetto

Angelo Rumolo Tomaž Kavcic Pieter Lonneville Gianfrancesco Cutelli Christoforos Peskias Sergio Colalucci Pierpaolo Pavan Fabrizio Molteni Carmen Vecchione Michele Biagiola Norbert Niederkofler Angela Hartnett Gennaro Esposito Ivan e Sergey Berezutsky Pino Cuttaia

Luigi Taglienti Manolo De La Osa José del Castillo Nadia, Antonio e Giovanni Santini Heston Blumenthal Antonio Pisaniello Gino Pesce and Patrizia Ronca Giuseppe Zen Ivano Mestriner Simone Cozzi Eugenio Boer Nadia Moscardi Moreno Cedroni Alessandro Perricone Michele Lazzarini
Recipes

Recipes

Sea Bass and D’O Tapioca Caviar

LE RICETTE

Sea Bass and D’O Tapioca Caviar
by Davide Oldani Forcello cockerel from the Tetraonide family
by Alessandro Gilmozzi Pasta and peas
by Francesco Sposito Marine choreographies from traditional recipes
by Moreno Cedroni Cialson with ox tail, anchovy gratin and puntarelle Ragusano cheese ice-cream with chocolate shortbread
by Corrado Assenza Arctic cloudberries HV
by Hans Välimäki Cloud of pennyroyal with asparagus and sesame
by Stefano Baiocco

Delicious wasabi and grapefruit "entré"
by Pierre Hermé Meringue, raspberry and caramel
by Niko Romito Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto
by Antonio Pisaniello Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by Franco Aliberti Bygdoy at 3
by Paolo Lopriore Faux chocolate tofu, warm haddock flakes with pink pepper, baby leeks in soya vinaigrette
by Frédéric Bau It could be a risotto
by Matias Perdomo Peach palm fettuccine Carbonara
by Alex Atala

Marinated salmon and foie gras
by Carlo Cracco Extravagant emotion
by Pierre Hermé Pike cube in inverted toast
by Emmanuel Renaut Nikko Spring Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by Claudio Pregl Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce
by Galileo Reposo Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by Luca Landi Pumpkin cream, hazelnut and paccheri
by Gianluca Fusto
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Latest articles published

Since March 2020, David Tamburini is the chef at restaurant Level 36, on the 36th floor of hotel Ana Crowne Plaza in Kobe, on the Bay of Osaka

09-06-2021

David Tamburini: when you end up in Kobe

Luigi Ferraro, since January 2020 executive sous chef at the Four Seasons Hotel di Doha

20-07-2020

Luigi Ferraro, chef from Calabria at the Four Seasons in Doha, tells his story

Lorenzo Dal Bo and nutritionist Olimpia Ventura Montecamozzo at Policlinico S. Orsola Malpighi's Cafeteria

07-05-2020

Dal Bo, from Central to volunteer in a Covid19 hospital’s kitchen

Stefano Ferraro, from Torino, since February 2018 is head pastry-chef at Noma in Copenhagen, restaurant number two according to the World’s 50Best, and 2 Michelin stars

03-01-2020

Stefano Ferraro, head pastry-chef at Noma: failing is a premise for growth

The counter at Chef’s Table at Brooklyn Fare in New York, with chef César Ramirez, 3 Michelin stars. 431 W 37th Street in Manhattan (photo www.brooklynfare.com)

23-04-2018

Christoph Bob: Chef's Table is the best restaurant where I have ever dined

Simone Cantafio, chef and director at restaurant Michel Bras in Toya, Japan, between Sebastien and Michel Bras. Born near Milan in 1986, Cantafio has been working with the Bras for almost 10 years

20-02-2018

Behind the Bras’s no to Michelin

A clipping from weekly magazine Panorama, published after the famous episode in 2008 when Gualtiero Marchesi, then at Albereta in Erbusco (Brescia), refused his 3 Michelin stars. Second from the right, Simone Cantafio, from Milan, now chef and director in Toya, at the restaurant Michel and Sebastien Bras opened in Japan - another family that recently refused 3 Michelin stars

19-02-2018

Here’s how Marchesi and Bras refused the Michelin stars

Third from the left, front line, Michele Biassoni, chef at Iyo in Milan, with the team from Ryugin in Tokyo, 3 Michelin stars, where he attended a 3-month internship, from August to November 2017. Chef Seiji Yamamoto is standing beside him

25-12-2017

Biassoni in the magic temple of Ryugin

Felice Sgarra, of restaurant Umami in Andria, Apulia, one Michelin star. The following thoughts are based on his recent Asian tour in Shanghai and Singapore. Next stop: Taipei

13-02-2017

Felice Sgarra, thoughts of an Apulian in Asia

In 2014 Martino Ruggieri, from Martina Franca (Taranto), born in 1986, became part of the staff at the Pavillon Ledoyen in Paris (3 Michelin stars) after a long significant experience (among others, Villa Fiordaliso with Riccardo Camanini, La Pergola with Heinz Beck, l'Atelier with Joë Robuchon in Paris). He later became chef adjoint next to Yannick Alléno (in the photo, left to right, Ruggieri, Alléno and Gualtiero)

14-11-2016

On being the right arm of Alléno

Andrea Miacola won the Benelux finals for the S. Pellegrino Young Chef 2016. The Italian young man, born in 1987, tells his story in this article for Identità Golose

11-08-2016

The Italian with the Benelux uniform

Born in 1990 he already has plenty of experience with great chefs, with Heinz Beck above all. The latter has now sent him to direct the sweet side of his Social by Heinz Beck restaurant in Dubai: Francesco Acquaviva tells his nice tale of career pastry chef at Identità Golose

25-05-2016

The sweet side of Heinz Beck in Dubai

Taking the car and leaving Naples, going to the surrounding towns to have a good pizza. Until a few years ago, it was something unthinkable. Today it happens, thanks to excellent restaurants outside town. Francesco Salvo tells us (with understandable pride) about this new trend, that rewarded him

28-12-2015

Great pizzerias outside Naples

Simone Padoan, from Veneto, for twenty years at the helm of pizzeria I Tigli in San Bonifacio, the last town in the province of Verona before Vicenza. Padoan has always worked so that pizza would be treated with the same dignity as a fine dining dish

23-09-2015

Digestibility is all that matters

Claudio Liu, Italian-Chinese patron at restaurant Iyo in Milan, was one of the participants in the discussion on restaurants – coordinated by Paolo Marchi – at Expo delle Idee, organised in Milan last 7th February. Tomorrow a second event will take place, in view of the creation of the Carta di Milano, this time at the Ministry guided by Maurizio Martina. We will soon give you a detailed report on this

01-03-2015

For a global cuisine

Christian and Manuel: the two Costardi brothers for many years now have been the chefs of the Hotel Cinzia in Vercelli, a family business since four generations. They are obviously very familiar with rice, too. However, this year they were invited on stage at Identità di Pasta, during the Congress held in February in Milan. They also recently decided to put in their menu a Spaghettone with tomato and basil, which has a lot to share with one of their famous rice dishes (photo credit Brambilla/Serrani)

25-02-2015

Strictly tomato

Paola Ziliani, born in 1976, since June 2013 is the pastry chef at NuovaPasticceria Lady in San Secondo Parmense (via Garibaldi 37, tel. +39.0521.872388)

15-02-2015

From Western concert flute to cakes

To the right, with Moreno Cedroni, Aurora Storari. Roman, 22, with a training at Alma, an internship at Mentone’s Mirazur, after the Cucina italiana Master she arrived at Hedone, London, 1 Michelin star. She was soon promoted as the starters’ chef de partie

29-01-2015

Going and then returning

February 8th, the first day of the Identità Golose 2015 congress: within the very rich programme there will also be a whole day of lectures dedicated to Identità di Montagna [Mountain Identità] one of the new elements in this edition. Christian Milone, chef and ex cyclist, will be one of the eight speakers in this series, and today he illustrates the story of his falling in love with the roads uphill and the flavours of the Alps

13-01-2015

Milone, an unusual mountain man

Is the pandoro that has arrived to your home, what with one dinner and the other, really too much? Here’s the recipe created by Giovanni Giberti, head chef at Pavè (via Casati 27, tel. +39.02.94392259) for a refreshing and useful dessert

23-12-2014

Pandoro Millefoglie

Roberto Petza from San Gavino Monreale guides us among the beauties and the delicious products from his Sardinia, handing us a waterfall of precious locations where we can discover flavours and products often unknown to the tourists who crowd the beaches of the island, such as Caseificio della Nurra in Porto Torres

03-08-2014

Roberto Petza’s Sardinia / 2

During these days, from August 1st to August 3rd, the ninth edition of AppetitosaMente, a festival dedicated to good food from Sardinia is taking place in Siddi. Siddi, 60 km from Cagliari in the province of Medio Campidano, is also the place where S'Apposentu is located (tel. +39.070.9341045), Roberto Petza’s restaurant, which will be one of the protagonists of this event. Petza wrote an article on his favourite places in Sardinia for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. We now republish it in two episodes both for the food enthusiasts attending the festival and for the many people who will visit the island in search for sea and sun

02-08-2014

Roberto Petza’s Sardinia / 1

We’re back on the streets of Bilbao with chef Josean Alija, for years at the helm of Nerua (tel. +34.944.000430), inside the Guggenheim Museum. Even the Bistró Guggenheim Bilbao, with its beautiful view, is among the places recommended by our very special guide to the city

06-07-2014

Bilbao according to Alija / 2

Spanish chef Josean Alija was born in Bilbao, in the Basque Country: for over 10 years he’s been at the helm of the Guggenheim Museum restaurant, which a few years ago became Nerua, tel. +34.944.000430. We republish, in two episodes, the article he wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, and dedicated to the city where he works and lives

05-07-2014

Bilbao according to Alija / 1

The complete Buongiorno family: while in the Fifties, osteria Sotto l'arco served wine and a few simple dishes, today, two generations later, Già sotto l'arco, tel. +39.0831.996286, has become an elegant restaurant inside an Eighteenth century palace overlooking Carovigno’s main square. Teresa Galeone, wife of Teodosio Buongiorno, explains us the philosophy that lies in her recipes

05-06-2014

Food to chew

Roberta Sudbrack claims her gaucho origins, having been born in Porto Alegre, but she has perfectly settled in beautiful Rio de Janeiro, where she opened a restaurant of her own (tel. +55.21.38740139), in a small orange house on two floors in the elegant neighbourhood of the Jardim Botanico

02-06-2014

Rio according to Roberta Sudbrack / 2

Ten days before the kick-off at the FIFA World Cup in Brazil, we republish, in two episodes, the article wrote by chef Roberta Sudbrack for our Guida ai ristoranti di Identità Golose 2014, published by Mondadori. After having worked in Brasilia, directing the kitchens in the presidential palace, the chef opened a restaurant in Rio de Janeiro, named after her (tel. +55.21.38740139)

01-06-2014

Rio according to Roberta Sudbrack / 1

Pizza-researcher Renato Bosco, here on the stage of the tenth edition of Identità Golose together with Paolo Marchi, a few weeks ago presented his idea for the creation of Figli di Pasta Madre, FDP: an association but also a quality mark to add to products prepared with mother yeast, such as those made in his Saporè in San Martino Buon Albergo (Verona)

19-05-2014

Renato Bosco and Figli di Pasta Madre

The second part of the article by Neapolitan chef Francesco Apreda on his favourite spots in Rome, this time focusing on more traditional recommendations, such as trattorie and osterie. But also mentioning ice cream and international cuisine

18-05-2014

Rome according to Apreda / 2

Forty-year-old Neapolitan Francesco Apreda, executive chef at Hotel Hassler’s Imàgo, tel. +39.06.69934726, wrote a piece on his favourite food places in Rome - a mix of new establishments and classic destinations - which was published by Mondadori in the 2014 edition of Guida ai ristoranti di Identità Golose. We post it here, in two episodes

17-05-2014

Rome according to Apreda / 1

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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