Praise to the delicious avgotaraco, the rare Greek "bottarga" that chefs love

It's made with wild grey sturgeon roe wrapped in bees' wax. A delicacy «which you must peel like salami, and savour like the best San Daniele», Marchesi used to say

Avgotaraco, that is to say wild gre

Avgotaraco, that is to say wild grey sturgeon roe wrapped in bees' wax, an ancient product from the bay of Missolonghi, in western Greece. It's becoming increasing popular in fine dining. Here's a series of dishes from great chefs 

by Carlo Passera

Read | 03-03-2021 | 11:00 | Dal Mondo

Reacting to the emergency: Cristian Marasco and the wood oven for pizza where he also bakes panettoni

The patron of La Grotta Azzurra used his talent against the difficulties of the pandemic. Hard work, lots of tests, «for two months I woke up at 4», but in the end it was a success

Cristian Marasco behind the co

Cristian Marasco behind the counter of his La Grotta Azzurra in Merate (Lecco)

by Identità Golose

Read | 01-03-2021 | 11:00 | Mondo pizza

Max Alajmo talks about cuisine, chefs (or rather cooks) and how to build a new future

Thoughts and ideas from Identità on the road: «Authenticity is the first step. Speed cancels every possibility of awareness. We must feed our body, and our spirit too».

Massimiliano Alajmo at Id

Massimiliano Alajmo at Identità on the road

by Carlo Passera

Read | 24-02-2021 | 11:00 | IG2020 on the road

Ivan Gorlani at Era Pizza is so good. Our three tastings confirm it (available to take away and for delivery)

In the restaurant in Monza, the growth of a rising star stands out. Part chef, part pizzaiolo, part pastry chef. And he knows how to make the best even of the current times

Prawns & passion fruit: a real,

Prawns & passion fruit: a real, elegant delicacy (and a beautiful pizza too) made by Ivan Gorlani at Era Pizza in Monza, also available to take away and for delivery, as in this case. The photo is by Tanio Liotta

by Carlo Passera

Read | 22-02-2021 | 11:00 | Mondo pizza

Even Berberé's pizza Viola makes the news at Striscia La Notizia

At Berberè, the Aloe brothers replaced tomato purée with a cream of beetroot. There's no mozzarella, but feta. Plus an extra touch with lots of chilli pepper

by Paolo Marchi

Read | 16-02-2021 | 10:00 | Capolavori Italiani in cucina

École Ducasse, there's a futuristic 5'000 sqm campus near Paris

The famous French chef and the Sommet Education network have started a partnership of excellence that aims to train the chefs and restaurateurs of the future

The new École Ducasse &

The new École Ducasse – Paris Campus in Paris-Meudon, born from a partnership between École Ducasse and Sommet Education

by Identità Golose

Read | 18-01-2021 | 10:00 | Dal Mondo

Giorgio Locatelli: «The French insulted us, but now Italy can walk tall»

The chef from Varese, one Michelin star in London, tells us his story. An extract of the interview with Identità on the Road

Giorgio Locatelli, born in Vergiate

Giorgio Locatelli, born in Vergiate (Varese) in 1963. In 2002 he opened Locanda Locatelli in London with his wife Plaxy. The following year he was awarded with one star (photo Getty Images). To register for IDENTITA' ON THE ROAD, click here (for info: iscrizioni@identitagolose.it or call +390248011841, ext. 2215)

by Identità Golose

Read | 15-01-2021 | 10:00 | IG2020 on the road

Goodbye to Combal.zero, the place that changed Italian cuisine. Here are 20 dishes that made its history

The lights have gone off, for an indefinite period of time, in the iconic restaurant of Davide Scabin at Castello di Rivoli. We'll go through its history, thanks to a new book by Marco Bolasco and Marco Trabucco

Closed for an indefinite period of

Closed for an indefinite period of time, that's what the Michelin guide says, after removing the last star to Combal.zero at Castello di Rivoli, an iconic place for every food lover, where the brilliant Davide Scabin changed Italian cuisine for over two decades. He had opened in that location in 2002, but already in 1994, with Milena Pozzi, the chef had created his first restaurant, Al Combal, in Almese, in Valle di Susa

by Marco Bolasco e Marco Trabucco

Read | 11-01-2021 | 10:00 | Dall'Italia

Riccardo Canella's farewell to Noma: «Free are those who are deeply rooted»

The chef from Padua, who's been managing the test kitchen of the restaurant in Copenhagen, says goodbye after six years with René Redzepi: he's making space for his new personal projects

Riccardo Canella at Ident

Riccardo Canella at Identità Golose 2017, in a photo from Brambilla-Serrani. The chef from Padua leaves Noma in Copenhagen after six years 

by Andrea D'Aloia

Read | 08-01-2021 | 10:00 | Dal Mondo

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    Reacting to the emergency: Cristian Marasco and the wood oven for pizza where he also bakes panettoni

    The patron of La Grotta Azzurra used his talent against the difficulties of the pandemic. Hard work, lots of tests, «for two months I woke up at 4», but in the end it was a success

    Cristian Marasco behind the co

    Cristian Marasco behind the counter of his La Grotta Azzurra in Merate (Lecco)

    by Identità Golose

    Read | 01-03-2021 | 11:00 | Mondo pizza

    Max Alajmo talks about cuisine, chefs (or rather cooks) and how to build a new future

    Thoughts and ideas from Identità on the road: «Authenticity is the first step. Speed cancels every possibility of awareness. We must feed our body, and our spirit too».

    Massimiliano Alajmo at Id

    Massimiliano Alajmo at Identità on the road

    by Carlo Passera

    Read | 24-02-2021 | 11:00 | IG2020 on the road

    Ivan Gorlani at Era Pizza is so good. Our three tastings confirm it (available to take away and for delivery)

    In the restaurant in Monza, the growth of a rising star stands out. Part chef, part pizzaiolo, part pastry chef. And he knows how to make the best even of the current times

    Prawns & passion fruit: a real,

    Prawns & passion fruit: a real, elegant delicacy (and a beautiful pizza too) made by Ivan Gorlani at Era Pizza in Monza, also available to take away and for delivery, as in this case. The photo is by Tanio Liotta

    by Carlo Passera

    Read | 22-02-2021 | 11:00 | Mondo pizza

    Even Berberé's pizza Viola makes the news at Striscia La Notizia

    At Berberè, the Aloe brothers replaced tomato purée with a cream of beetroot. There's no mozzarella, but feta. Plus an extra touch with lots of chilli pepper

    by Paolo Marchi

    Read | 16-02-2021 | 10:00 | Capolavori Italiani in cucina