Useful, convenient, free: Identità Golose's guide is now also available as an App

All the content of the online edition, always up-to-date and at hand: you can download it for free from the Apple App Store and from the Google Play Store

by Niccolò Vecchia

Read | 21-04-2021 | 09:00 | Guida alla Guida

Think Pink, a new chapter for the rosé wines from Château d’Esclans

In 2019 the winery became part of the LVMH group, which bought 55% of its shares, strengthening its commitment to create luxury and unique rosé wines

A view of the Château from ab

A view of the Château from above

by Cinzia Benzi

Read | 19-04-2021 | 11:00 | In cantina

The revolution of Trecentogradi in Corigliano Calabro

Visiting the restaurant of Alessandro Plastina, a pupil of Bosco: a project with a young spirit based on a young team, but following the format of the old-style shop

Pizza in the baking tin at Tre

Pizza in the baking tin at Trecentogradi in Corigliano Calabro (Cosenza)

by Manuela Laiacona

Read | 16-04-2021 | 11:00 | Mondo pizza

Piero Incisa della Rocchetta tells us about how the best wine in the world was born. A Pinot Noir in Argentina

The grandson of Mario, creator of Sassicaia, has been making wine in Patagonia for 20 years now. It's an extreme territory, with huge potential. His Treinta y Dos 2018 is the very best for James Suckling

Harvest time at Bodega Chacra,

Harvest time at Bodega ChacraPiero Incisa della Rocchetta's estate in Patagonia. He pays a huge importance to the team of 32 people at his winery. His (theirs, actually) Chacra Pinot Noir Patagonia Treinta y Dos 2018 is the best wine in the world according to the very authoritative opinion of James Suckling

by Giovanna Abrami

Read | 14-04-2021 | 11:00 | In cantina

Identità will be back in September. It will be a completely new event. And the relaunch will be… explosive

What's behind the announcement of the 2021 live edition, and what will be the novelties, in the context of a strong new start for the industry: we're discussing this with Ceroni, co-founder at Identità

Claudio Ceroni, founder with P

Claudio Ceroni, founder with Paolo Marchi of Identità Golose, on the stage of the 2019 congress, the last that was held in presence. The next one is scheduled from the 25th to the 27th of September 2021

by Carlo Passera

Read | 12-04-2021 | 11:00 | Dall'Italia

Mama: if bread is the source (of pizza too)

Pane Quaglia in Lendinara (Rovigo) is a multifunctional place with a shop selling delicacies and a kitchen too. There's bread, various dishes, cakes, burgers, pizza... And take away

Steamed pizza with tomato, burrata

Steamed pizza with tomato, burrata and basil oil from Mama in Lendinara (Rovigo)

by Cristina Viggè

Read | 09-04-2021 | 11:00 | Mondo pizza

Riccardo Camanini and the discovery of Tombea

The chef from Lido 84 tells us about a rather unknown cheese that he recently discovered when visiting Germano Eggiolini, a small producer in Valvestino, north-east of Brescia

Maturing Tombea cheese (all the pho

Maturing Tombea cheese (all the photos are from Riccardo Camanini)

by Niccolò Vecchia

Read | 07-04-2021 | 11:00 | Dall'Italia

Lello Ravagnan's new bakery

It was meant to be "only" a lab where to pursue his research, but the pandemic then shuffled all the cards. It's now Labakery, making fresh bread, pizza and cakes for take away and delivery

Lello Ravagnan's Labakery&

Lello Ravagnan's Labakery in Grigoris, Zelarino (Venice)

by Mariella Caruso

Read | 02-04-2021 | 11:00 | Mondo pizza

Osmocosm, the world of smells that explains who we are

The lecture of scientist Harold McGee's at MAD introduces us to a wide-scoped topic: the cognitive potential of smell

Harold McGee in the screenshot

Harold McGee in the screenshot from the online Zoom lesson held at the end of February as part of Mad Mondays at Home. The title: “The world of smell”

by Gabriele Zanatta

Read | 29-03-2021 | 11:00 | Dal Mondo

Charmed by panettone gastronomico

During the event to present the Identità Golose guide, the sweet and savoury notes of Marco Pedron impressed everyone. He filled the panettone made by Alberto Roffia, a 4-handed job between the pastry labs of Cracco and Alvin's

Marco Pedron virtually offers

Marco Pedron virtually offers us a mini sweet version of a classic savoury panettone gastronomico. To his right, his collaborator Carlotta Filipazzi, to the left, Edoardo Traverso, resident chef at Identità Golose Milano in Via Romagnosi; opposite, Vilma Masha, pastry chef in Via Romagnosi

by Paolo Marchi

Read | 26-03-2021 | 11:00 | Affari di Gola di Paolo Marchi

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    La Mamounia, the Grand Dame of Marrakech returns in all its living glory

    After six months of renovations, the Moroccan excellence has reopened. General manager Pierre Jochem tells us what's new. Starting from the two restaurants signed by Jean-Georges

    Read | 24-03-2021 | 11:00 | Elisabetta Canoro | Hôtellerie

    Signature cuisine gains altitude

    There are many new culinary places in the mountains standing out for their high quality and creative offer

    Read | 22-03-2021 | 11:00 | Elisabetta Canoro | Dal Mondo

    The 2021 Guida di Identità is online: all the numbers and awards given to the young stars

    This year we have 829 reviews, mostly Italian. 118 new establishments, 97 pizzerias, many cooks under 40. Two new icons in the days of the pandemic: delivery and dehors

    All the young stars rewarded in Milan by the 2021 Guida ai ristoranti di Identità Golose, online as of today (photo by Sonia Santagostino, collage by Manuel Crippa)

    All the young stars rewarded in Milan by the 2021 Guida ai ristoranti di Identità Golose, online as of today (photo by Sonia Santagostino, collage by Manuel Crippa)

    Read | 18-03-2021 | 12:25 | Gabriele Zanatta | Guida alla Guida

    One year on a roller coaster: the 2021 Guida di Identità Golose

    «The pandemic has unsettled certainties, habits, tastes and the critiquing industry itself». Paolo Marchi's introduction to the Guide, online as of Thursday 18th March at noon (CET)

    The homepage of the Guida ai Ristoranti di Identità Golose 2021, online as of noon CET on Thursday 18th March. At 11, the online presentation ceremony, with all the Awards to the Young Stars 

    The homepage of the Guida ai Ristoranti di Identità Golose 2021, online as of noon CET on Thursday 18th March. At 11, the online presentation ceremony, with all the Awards to the Young Stars 

    Read | 18-03-2021 | 07:00 | Paolo Marchi | Guida alla Guida

    Lyre’s, alcohol-free spirits conquering the world

    An Australian start-up, distributed in 30 countries (including Italy), focuses on alcohol-free essences and extracts. Here are some recipe ideas

    Dry London Spirit, the alcohol-free “relative” of gin, produced by Australian brand Lyre's

    Dry London Spirit, the alcohol-free “relative” of gin, produced by Australian brand Lyre's

    Read | 17-03-2021 | 11:00 | Claudia Orlandi | Shake & shock

    Once upon a time... the nice fairy-tale of Madremia in Avellino

    Giovanni Arvonio's pizzeria in Sirignano (Avellino) stands out in terms of lightness, personality and love for the territory

    Pizza Nocciola from Giovanni Arvonio, patron at Pizzeria Madremia in Sirignano (Avellino). The photos are from @ComuniCARE network

    Pizza Nocciola from Giovanni Arvonio, patron at Pizzeria Madremia in Sirignano (Avellino). The photos are from @ComuniCARE network

    Read | 15-03-2021 | 11:00 | Fosca Tortorelli | Mondo pizza

    Paulo Airaudo: «Why should we reinvent ourselves when we will go back to how we were?»

    The Italian-Argentinian chef at Identità on the road: «I'm not changing my business model for a tragic phase, which will end, just the way it started. For now, my priority is surviving»

    Paulo Airaudo in the video on Identità Golose on the road. The online platform will be active until the end of March 2021, for info and registrations, click here

    Paulo Airaudo in the video on Identità Golose on the road. The online platform will be active until the end of March 2021, for info and registrations, click here

    Read | 12-03-2021 | 11:00 | Gabriele Zanatta | IG2020: on the road

    The comeback of the Four Seasons in Florence starts with breakfast served in the room

    The hotel in Borgo Pinti is open and charms its clients with a fabulous room service. Vito Mollica reveals his secrets

    American breakfast served in the room at the Four Seasons in Florence. Curated by Vito Mollica

    American breakfast served in the room at the Four Seasons in Florence. Curated by Vito Mollica

    Read | 10-03-2021 | 11:00 | Gabriele Zanatta | Hôtellerie

    Spicchi d'arte, what a pizza in Tricase!

    Thick edge and super-topping: in Salento, discovering the nice project of Ippazio Ricchiuto and his team

    The team at Spicchi d’arte, pizzeria in Tricase (Lecce). From the top left corner, in the red shirt Simona Ferraro, Stefano Moretto, Alessandra Rizzo, Davide Signorile, Chiara Sabato, Matteo Ventura. In the middle, left to right: Giorgio Sciurti, Stefania Vantaggiato, owner Ippazio Ricchiuto. At the bottom, left to right: Luca Bleve, Danilo D’Aversa and Federico Paiano

    The team at Spicchi d’arte, pizzeria in Tricase (Lecce). From the top left corner, in the red shirt Simona FerraroStefano MorettoAlessandra RizzoDavide SignorileChiara SabatoMatteo Ventura. In the middle, left to right: Giorgio SciurtiStefania Vantaggiato, owner Ippazio Ricchiuto. At the bottom, left to right: Luca BleveDanilo D’Aversa and Federico Paiano

    Read | 08-03-2021 | 11:00 | Sonia Gioia | Mondo pizza

    Japanese by The Chedi Andermatt, starred vertigoes

    Dietmar Sawyere's scenic restaurant in Switzerland, 2,300 metres above sea level, has just received the coveted prize

    Japanese by The Chedi Andermatt, Switzerland, one Michelin star only a few days ago 

    Japanese by The Chedi Andermatt, Switzerland, one Michelin star only a few days ago 

    Read | 05-03-2021 | 11:00 | Elisabetta Canoro | Hôtellerie