Congress 2021

Bottura's new menu in his words (and our tasting): a tribute to the great Italian cuisine

Dish after dish, the cultural biodiversity at Francescana & C. celebrates our great culinary history: «A way to consolidate ourselves in the world», because greatness is nothing without roots

Photo by Carlo Passera

Photo by Carlo Passera

by Paolo Marchi

Read | 30-07-2021 | 11:00 | Affari di Gola di Paolo Marchi

My name is Himanshu and my job is to give Indian cuisine the role it deserves

In Dubai, meeting a bright talent of the Subcontinent. Distinguishing marks: strong vegetal approach, a wise use of spices, explosive flavours

Himanshu Saini, 34, from New Delhi

Himanshu Saini, 34, from New Delhi in India, is the chef at Trèsind Studio, Indian fine dining restaurant in Dubai (photo Thomas Barker)

by Gabriele Zanatta

Read | 28-07-2021 | 19:00 | Zanattamente buono

There's more than Le Cementine: the Alajmos colonise H-Farm's site

The family from Le Calandre controls four establishments inside the avantgarde campus in Treviso. Above all, the flagship restaurant with a strong green character

Le Cementine, the restaurant inside

Le Cementine, the restaurant inside H-Farm in Ca' Tron, Roncade (Treviso),

by Gabriele Zanatta

Read | 23-07-2021 | 11:00 | Zanattamente buono

History is served: here are the 18 dishes from 14 legends, including himself, picked by Bottura for his menu

Risotto alla Bergese, Savarin di Riso di Cantarelli, Marchesi's Riso, Oro e Zafferano, and then Santini, Corelli, Assenza, Tassa... Our culinary history, now presented at Francescana

The dishes from the new menu at Ost

The dishes from the new menu at Osteria Francescana, which celebrates the great Italian cuisine of the past few decades. Massimo Bottura presents it with these words: «It's a tribute to the greatest Italian chefs from the 50s to our days. Artisans but most of all friends who inspired us and will continue to do so with timeless recipes»

by Identità Golose

Read | 21-07-2021 | 11:00 | Dall'Italia

Building a New Future: Work. Matias Perdomo and Simon Press sign the emblem dish at Identità Milano

"This is no game, it's work": the dessert born over 10 years ago, which the chefs from Contraste now see with new meanings, thanks to the theme of the 16th edition of our congress

The emblem dish of the 16th edition

The emblem dish of the 16th edition of Identità Milano: This is no game, it's work by Matias Perdomo and Simon Press, chefs at restaurant Contraste in Milan. All photos from Brambilla-Serrani

by Niccolò Vecchia

Read | 16-07-2021 | 11:30 | IG2021: il lavoro

The countdown has begun for the Identità Milano 2021 Congress. Here's the programme

75 days to go, little over 2 months, until the 16th edition of the event. Over one hundred speakers, around 70 lessons, international guests, the best of Italian food

by Identità Golose

Read | 14-07-2021 | 11:15 | IG2021: il lavoro

Champagne Mumm: RSRV Blanc de Noirs 2012 is the new cuvée presented to the Italian market

With a special preview, hosted by Davide Oldani at D'O in Cornaredo, this vintage was presented with a complexity in the glass that rhymes with sustainability

by Cinzia Benzi

Read | 12-07-2021 | 11:00 | In cantina

An extraordinary Davide Guidara at Therasia in Vulcano: his 100% vegetable menu charmed us

The young chef, at the helm of restaurant I Tenerumi inside the Aeolian resort, plays with minimalism, concentrated aromas, super-umami drawn from green ingredients. With great results

Davide Guidara relaxing on the

Davide Guidara relaxing on the grass at his vegetarian restaurant I Tenerumi, inside the Therasia Resort in Vulcano, Aeolian islands, Sicily. All the photos are from Tanio Liotta

by Carlo Passera

Read | 09-07-2021 | 13:15 | Carlo Mangio

In the vegetable garden with Andreas Caminada

A stroll in the green paths surrounding the Schloss Schaunstein estate in Switzerland. Our guide is a chef who's creating an almost mystical relationship with herbs and vegetables

Andreas Caminada on the edge o

Andreas Caminada on the edge of the vegetable garden at Fürstenau, in the Swiss Grisons (photo Schloss Schauenstein, Oriani Oregoni)

by Qui&All

Read | 09-07-2021 | 11:00 | Dal Mondo

Identità di Gelato: back in Senigallia on the 21st of June for the second edition

Moreno Cedroni, Mauro Uliassi, Paolo Brunelli, Maurizio Bernardini, Andrea Tortora, Nicola Di Lena, Maurizio Poloni, Mattia Pastori: the eight speakers of the event available in streaming on Identità's website

by Niccolò Vecchia

Read | 05-07-2021 | 11:00 | Passione Gelato

Scarica l'App della Guida ai Ristoranti di Identità Golose

Identità di Gelato 2021 | Senigallia
LE NUOVE FRONTIERE DELLA GELATERIA CONTEMPORANEA

Tutte le masterclass e i protagonisti della seconda edizione.

Moreno Cedroni, La Madonnina del Pescatore
Mauro Uliassi, Uliassi
Paolo Brunelli, Gelateria Cioccolateria Paolo Brunelli e Paolo Brunelli Combo

Maurizio Bernardini, Gelateria Galliera 49 e Ciò Gelato
Andrea Tortora, AT Pâtissier
Nicola Di Lena, Seta del Mandarin Oriental Milan
Maurizio Poloni, Gruppo Artico Gelaterie
Mattia Pastori, Nonsolococktails

Villa della Torre In Cibum

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    Madrid Fusiòn: what is the flavour of a trattoria that focuses on sustainability? Here's what Diego Rossi says

    Three dishes, a stage and a video to present the affordable yet never poor cuisine served at Trippa. No more than eight hours of work: this is sustainability too

    After the first made in Italy talk given by Davide Caranchini, Diego Rossi presents his vision of circular gastronomy at Madrid Fusión

    After the first made in Italy talk given by Davide CaranchiniDiego Rossi presents his vision of circular gastronomy at Madrid Fusión

    Read | 02-07-2021 | 11:00 | Marialuisa Iannuzzi | Dal Mondo

    Davide Caranchini's modern and creative sustainability at Madrid Fusión

    The chef from Materia in Cernobbio focused his lesson at the Spanish congress on the interpretation of the typical freshwater antipasto misto, using every part of a trout

    Caranchini during his lesson on the morning of June the 1st in Madrid (all the photos are from Madrid Fusión)

    Caranchini during his lesson on the morning of June the 1st in Madrid (all the photos are from Madrid Fusión)

    Read | 25-06-2021 | 11:00 | Niccolò Vecchia | Dal Mondo

    The great return of Caffè Sicilia. We've been to Noto to see the maestro Corrado Assenza

    Consistency and less is more as a way into the future: after one year of renovations, not a new place but a history that continues in harmony. And Corrado is happy...

    Left to right, Corrado Assenza, the maestro pastry-chef at Caffè Sicilia in Noto, and his team which includes Reiko, Corrado and his son Francesco Assenza

    Left to right, Corrado Assenza, the maestro pastry-chef at Caffè Sicilia in Noto, and his team which includes ReikoCorrado and his son Francesco Assenza

    Read | 23-06-2021 | 11:00 | Marialuisa Iannuzzi | Dall'Italia

    At Dalla Gioconda's, Davide Di Fabio pursues a dream

    The Bizzarris, father and son, have taken over the old disco club in Gabicce Monte, thus allowing the sous-chef from Osteria Francescana to have a kitchen of his own. Debuting on the 21st of June

    The team at Gioconda in Gabicce Monte, opening on Monday 21st of June. Left to right: Allegra Tirotti, Davide Di Fabio, Alessandro Fabbrucci, Stefano Bizzarri and Alessio di Iorio

    The team at Gioconda in Gabicce Monte, opening on Monday 21st of June. Left to right: Allegra Tirotti, Davide Di Fabio, Alessandro Fabbrucci, Stefano Bizzarri and Alessio di Iorio

    Read | 21-06-2021 | 11:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

    Luxury, experience and human touch: the outlook for the Capella Hotel Group

    Interview with Nicholas Clayton, CEO of the brand that brought Pierre Gagnaire to Shanghai and Mauro Colagreco to Bangkok

    A River Suite at Capella Bangkok, luxury hotel that also includes restaurant Cte with Argentinian Mauro Colagreco

    A River Suite at Capella Bangkok, luxury hotel that also includes restaurant Côte with Argentinian Mauro Colagreco

    Read | 18-06-2021 | 11:30 | Elisabetta Canoro | Hôtellerie

    Andrea Antonini is back in the game

    Imago in Rome has opened again on the terrace of hotel Hassler. Its chef can now return with a new menu, full of colours and flavours, in an intense play on contrasts. And that al dente...

    Sunset from the terrace of Imago Restaurant at Hassler Hotel, Rome

    Sunset from the terrace of Imago Restaurant at Hassler Hotel, Rome

    Read | 16-06-2021 | 11:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

    The Basque Culinary Center launches a Master in gastronomic journalism: our interview with its coordinator

    General director Joxe Mari Aizega and Rafael Tonon, the Brazilian food writer directing the course, tell us about the goals of this new international project

    Rafael Tonon, was born in Sao Paulo and is now based in Portugal. He will manage the new master at BCC

    Rafael Tonon, was born in Sao Paulo and is now based in Portugal. He will manage the new master at BCC

    Read | 14-06-2021 | 11:00 | Niccolò Vecchia | Dal Mondo

    Flegrea: the temple of Neapolitan pizza in Torino focusing on digestibility and excellent raw materials

    Finding new ways, without losing sight of a basic simplicity. The restaurant focuses on high standards and new trends, but never forsaking tradition. And there's great attention to gluten-free too

    One of the pizzas from Flegrea, since 1976 the Neapolitan pizzeria of Torino. Today, it is run by friends and business partners Enrique Jiménez González and Gianluca Poggio, with Marco Venere by the peel 

    One of the pizzas from Flegrea, since 1976 "the" Neapolitan pizzeria of Torino. Today, it is run by friends and business partners Enrique Jiménez González and Gianluca Poggio, with Marco Venere by the peel 

    Read | 11-06-2021 | 11:00 | Marialuisa Iannuzzi | Mondo pizza

    David Tamburini: when you end up in Kobe

    The chef from Florence tells us about his new adventure at the helm of hotel restaurant Level 36, in the popular Japanese town

    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

    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

    Read | 09-06-2021 | 11:00 | David Tamburini | Chefs' life stories

    «Digitalisation in restaurants and wider congresses»: the president of Madrid Fusión tells us about the new trends

    On the 31st of May, the Spanish congress launches the return of cooking congresses. It will also feature Davide Caranchini and Diego Rossi. We've talked about it with its curator, José Carlos Capel

    Read | 07-06-2021 | 11:00 | Carlo Passera | Dal Mondo