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
Heston Blumenthal
GLI CHEF
Heston Blumenthal
Barbara Lynch
Franco Pepe
Ryan Clift
Josep Maria Rodriguez Guerola
Josean Alija
Norbert Niederkofler
Paolo Griffa
Daniel Facen
Federica Racinelli
Christian e Manuel Costardi
Gino Sorbillo
David Toutain
Alice Delcourt
Matteo Baronetto
Francesco Bracali
Davide Cassi
Roberto e Fiorella Ghisolfi
Mizukami Riki
Luciano Monosilio
Federico Quaranta
Lorenzo Cogo
Andrea Besuschio
Andrea Menichetti
Paco Torreblanca
Dante Sollazzo
Giorgio Locatelli
Luca Pezzetta
Luca De Santi
Michele Pascale
Michele Marcucci
Matteo Lunelli
Loretta Fanella
Osvaldo Palermo
Mathias Dahlgren
Yoshihiro Narisawa
Marc Vetri
Andrea Zanin
Jordi Butron
Jean-Luc Fau
Simone Bonini
Antonello Colonna
Riccardo Antoniolo
Petter Nilsson
Antonia Klugmann
Recipes
Recipes
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
LE RICETTE
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
by
Philippe Léveillé
Beetroot, goat's cheese and honey salad
by
Eugenio Pol
Riso al salto con ragù di vitello
by
Andrea Berton
Sardine with anchovy butter and walnut rye bread
Lime marinated scallops "Ceviche"
Black broccoli soup, Sorrento lemon risotto, mullet marinated in ginger
by
Gennaro Esposito
Crescentina bread for people affected by coeliac disease
by
Massimo Bottura
Sudden delights
by
Christophe Felder
The whole chicken
by
Emanuele Scarello
Clay baked crosne
by
Peeter Pihel
"Perlina" aubergine cannolo in crunchy pasta, ricotta, cherry tomato and Ragusano DOP
by
Pino Cuttaia
Nikko Spring
"Che figata"
by
Moreno Cedroni
Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by
Claudio Sadler
Pigeon breast, pine nut oil mayonnaise, Matcha tea bread
by
Igor Macchia
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Different textures of arctic snowgrouse
by
Hans Välimäki
Midday in the middle of the vegetable garden
by
Corrado Assenza
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
The silence of the woods
by
Daniel Facen
Sprat
by
Massimo Bottura
Rice with Sichuan pepper, ginger and anchovies
by
Carlo Cracco
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
"Beered" sweetbread, and all that gives a balance.
by
Marco Stabile
Sections
Sections
Guida alla Guida
«Sempre avanti, con coraggio»: Identità e la nuova Guida ai Ristoranti d'autore
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