Congress 2021

The Congresso is coming: four new protagonists at Identità Milano 2021

Among the debuts of the 16th edition, pizzaioli Danilo Brunetti and Francesco Capece, pastry chef and chocolatier Pino Ladisa and Gian Luca Cavi, the soul of ice cream shop Magritte

Left to right, the four new protago

Left to right, the four new protagonists of Identità Milano 2021: Danilo Brunetti from pizzeria GiolinaFrancesco Capece from pizzeria La Locanda dei FeudiPino Ladisa from the pastry shop bearing his same name, and Gian Luca Cavi from ice cream shop Magritte - Gelati al Cubo

by Identità Golose

Read | 22-09-2021 | 10:45 | IG2021: il lavoro

A nice new place in Ortezzano: Sebastiani

In the historic centre of a small town near Fermo, Carlo Sebastiani has opened a new restaurant on the 2nd of June, where he offers a substantial and inspired cuisine. And there's his dog Zac too...

Carlo Sebastiani, Alice Vannic

Carlo SebastianiAlice Vannicola and Maicol Pasquali in front of the entrance of restaurant da Sebastiani in Ortezzano, in the province of Fermo, opened on the 2nd of June 2021

by Paolo Marchi

Read | 17-09-2021 | 11:00 | Cibi Divini

Matias Perdomo: «The only creativity that matters is that the finances are ok»

The Uruguayan chef and entrepreneur: «Restaurants are fragile and not very safeguarded entities. It's hard to find cooks and waiters because they have an illusory image of our profession. It's time to change»

Matias Perdomo, chef and co-patron

Matias Perdomo, chef and co-patron at restaurant Contraste, opened in Milano on the 1st of September 2015. He will hold a lesson with Simon Press at Identità Golose, on Sunday 26th September, at 11.30, in Sala Blu 1, within the section called "The Future is Now". To register, click here

by Gabriele Zanatta

Read | 15-09-2021 | 11:00 | IG2021: il lavoro

Dossier Dessert at Identità Milano 2021, with great chefs and super pastry chefs

The historic section created in partnership with Valrhona and dedicated to the sweet side of catering is back. On stage, the Cereas with Simone Finazzi, Uliassi with Mattia Casabianca, Sultano with Fabrizio Fiorani

Chefs and pastry chefs discuss, at&

Chefs and pastry chefs discuss, at Dossier Dessert 2021, in partnership with Valrhona as usual. In the top row, the chefs: Chicco and Bobo CereaMauro UliassiCiccio Sultano. In the bottom row, their pastry chefs: Simone FinazziMattia CasabiancaFabrizio Fiorani

by Identità Golose

Read | 13-09-2021 | 11:00 | IG2021: il lavoro

The Future is now: the new section at Identità Milano will debut on Sunday 26th September

Brand new projects, a vision capable of interpreting what is yet to come: with Baronetto - Vitellozzi, Perdomo - Press, Recanati - Campitelli - Pompetti, Battisti - Tarabini, Capuzzo Dolcetta - Chiarapini - Sansone, Quadrio, Bizzarri - Di Fabio - Malpeli

by Niccolò Vecchia

Read | 10-09-2021 | 11:00 | IG2021: il lavoro

Supersalone and Identità Golose's Food Courts, what a success!

The first day of the special event with Salone del Mobile has attracted plenty of people. Who lovingly invaded the 4 gastronomic stations created by Identità Golose. Our story and photos

There are Food Courts organise

There are Food Courts organised by Identità Golose Milano at Supersalone, until Friday 10th September. One per each Pavilion. Each one hosts four of the eight recipes created by the chefs and pastry chefs selected by Identità: pastry chef Marco Pedron Carlo CraccoMatias PerdomoCristina BowermanRenato BoscoEugenio BoerMassimo Bottura with Il Tortellante; gelatiere Paolo Brunelli; pastry chefs Giacomo and Andrea Besuschio 

by Niccolò Vecchia

Read | 08-09-2021 | 07:00 | Dall'Italia

Identità Naturali 2021 will focus on three ingredients: honey, truffle and extra virgin olive oil

On Monday 27th September one of the most historic sections of Identità Milano returns. The speakers: Gino Fabbri, Gianluca Gorini, Francesco Bracali, Pietro D'Agostino, Philippe Léveillé

The speakers at Identità Nat

The speakers at Identità Naturali 2021Gino Fabbri, Gianluca GoriniFrancesco BracaliPhilippe LéveilléPietro D'Agostino

by Niccolò Vecchia

Read | 01-09-2021 | 14:45 | IG2021: il lavoro

Italian Contemporary Pastry-making: the seven speakers (both established and young talents) at this sweet section of Identità Milano 2021

On Sunday the 26th September, morning and afternoon, the focus will be on sweetness and its future, in partnership with Petra® Molino Quaglia and Valrhona

The seven speakers at Pasticceria i

The seven speakers at Pasticceria italiana contemporanea, in partnership with Petra® Molino Quaglia and Valrhona, on Sunday 26th September in Sala Blu 2 at Identità Milano. From the top left corner Corrado Assenza (Caffè Sicilia, Noto - Siracusa), Fabio Longhin (Pasticceria Chiara, Olgiate Olona - Varese), Nicola Olivieri (Olivieri 1882, Arzignano - Vicenza), Luca Lacalamita (LuLa - Pane e Dessert, Trani). From the bottom left corner, Francesca Castignani (Pasticceria Belle Hélène, Tarquinia - Viterbo), Pino Ladisa (Pasticceria Pino Ladisa, Bari Poggiofranco - Bari) and Gianluca Fusto (Fusto Milano - Milan)

by Marialuisa Iannuzzi

Read | 31-08-2021 | 10:40 | IG2021: il lavoro

Identità di Pasta is back at the congress, on Saturday 25th September

Identità di Pasta, a classic of Identità Golose, is back with many prominent speakers. Here is the programme

The protagonists of the 12th editio

The protagonists of the 12th edition of Identità di Pasta, scheduled on Saturday 25th September in Sala Blu 1 at MiCo in Via Gattamelata, Milan (for registrations, click here). From the top left corner: Carlo CraccoAndrea BertonAntonio Biafora. Below: Antonio ZiantoniDomingo Schingaro and Takeshi Iwai

by Identità Golose

Read | 27-08-2021 | 17:00 | IG2021: il lavoro

Identità di Formaggio is back at the Congress, with Parmigiano Reggiano

Identità Golose's new partner will be the focus of this session dedicated to cheese, scheduled on the afternoon of Monday 27th September, with Rosval, Vincenzi, Léveillé and Potì

The four speakers at Identità

The four speakers at Identità di Formaggio 2021Jessica Rosval (Casa Maria Luigia - Modena), Isabella Potì (Bros - Lecce), Francesco Vincenzi (Franceschetta 58 - Modena), Philippe Lévelillé (Miramonti l'Altro - Concesio)

by Niccolò Vecchia

Read | 24-08-2021 | 19:00 | IG2021: il lavoro

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

Guida 2020
Poggio al Tesoro In Cibum

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Attenzione!


    Trippa, an osteria serving vegetables with meat on the side

    The success of Diego Rossi's and Pietro Caroli's trattoria in Milan lies in the use of quinto quarto, but the chef adores vegetables, so much so that vegetarians and carnivores can eat at the same table

    Read | 20-08-2021 | 15:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

    Enrico Crippa's tribute to Barolo

    The chef from Piazza Duomo in Alba, 16 years after opening, collects the stimuli offered by the Cerettos' and presents a menu that celebrates the iconic Italian wine. Which has changed skin

    Read | 09-08-2021 | 11:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

    Now you can eat good food in Portofino too

    Carlo Cracco's Pitosforo project is the latest in this pearl of Tigullio and the most important because it brings back to life a place that has made the history of lifestyle

    Carlo Cracco with 25-year-old Mattia Pecis, resident chef at the newly reborn Pitosforo in Portofino

    Carlo Cracco with 25-year-old Mattia Pecis, resident chef at the newly reborn Pitosforo in Portofino

    Read | 04-08-2021 | 11:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

    Pizza contemporanea: here is the programme of Identità di Pizza at the congress

    Eight speakers what with great masters and young talents, for six lessons on Monday 27th September. An evergreen of Identità Milano returns, in partnership with Petra® Molino Quaglia

    The speakers at Identità di Pizza 2021: from the top left corner, clockwise, Danilo Brunetti, Ilaria Puddu, Simone Padoan, Luca Pezzetta, Francesco Martucci, Pier Daniele Seu, Cristian Marasco, Ciro Oliva

    The speakers at Identità di Pizza 2021: from the top left corner, clockwise, Danilo Brunetti, Ilaria Puddu, Simone Padoan, Luca Pezzetta, Francesco Martucci, Pier Daniele Seu, Cristian Marasco, Ciro Oliva

    Read | 02-08-2021 | 11:00 | Carlo Passera | IG2021: il lavoro

    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

    Read | 30-07-2021 | 11:00 | Paolo Marchi | 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 in India, is the chef at Trèsind Studio, Indian fine dining restaurant in Dubai (photo Thomas Barker)

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

    Read | 28-07-2021 | 19:00 | Gabriele Zanatta | 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 H-Farm in Ca' Tron, Roncade (Treviso),

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

    Read | 23-07-2021 | 11:00 | Gabriele Zanatta | 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 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»

    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»

    Read | 21-07-2021 | 11:00 | Identità Golose | 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 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

    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

    Read | 16-07-2021 | 11:30 | Niccolò Vecchia | 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

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