The nature of Antonia, Antonia surrounded by nature: Klugmann’s perfect harmony in Vencò

At L'Argine, near Gorizia, the chef at her best shows an extraordinary proof of style blending "indoors" and "outdoors". She takes the stimuli from the surrounding nature and transforms it into dishes with a few touches: almost velvety, almost magic

Antonia Klugmann in a portrait

Antonia Klugmann in a portrait by Tanio Liotta right outside the kitchen at L'Argine, in Friuli

by Carlo Passera

Read | 28-09-2022 | 18:00 | Carlo Mangio

Boia De, the only starred Italian restaurant in Miami

Luciana Giangrandi and Alex Meyer's bistro combines excellent free cuisine with a casual decor. Which the Michelin guide rates more leniently in the New World

Rigatoni alla Nerano, a dish from r

Rigatoni alla Nerano, a dish from restaurant Boia De, free Italian cuisine in Miami, one Michelin star (photo Zanatta)

by Gabriele Zanatta

Read | 26-09-2022 | 11:00 | Zanattamente buono

The Venetian master, the Lombard pupil, and Ligurian cuisine. Carlo Cracco and Mattia Pecis: great dishes in Portofino

The chef, helped by his very young right arm, interprets the local gastronomic tradition at Cracco Portofino with incredible clarity and total elegance. A perfect auteur's proof in a restaurant that embraces beauty, overlooking the harbour

Carlo Cracco and Mattia Pecis. The

Carlo Cracco and Mattia Pecis. The great chef from Vicenza with his pupil from Bergamo is the protagonist at Cracco Portofino, where he approaches meatless cuisine for the first time, exalting fish and the extraordinary vegetation of Liguria. Photo Tanio Liotta

by Carlo Passera

Read | 24-09-2022 | 11:00 | Carlo Mangio

S.Pellegrino Young Chef Academy and Gucci Osteria together to support young talents

The international platform and the fashion house launch a partnership to support the careers of young cooks. Under the careful eye of Massimo Bottura

The protagonists of the dinner, on

The protagonists of the dinner, on Tuesday 13th September at Gucci Osteria in Florence: Takahiko KondoKarime LópezMassimo Bottura and Jerome Ianmark Calayag, winner of the 2021 S.Pellegrino Young Chef 

by Gabriele Zanatta

Read | 22-09-2022 | 11:00 | Dall'Italia

Identità di Gelato, here is how it went: the lesson of Liu-De Santi, Chartier, Quagliarini and Brunelli

Part two of the tasting by tasting report on the event dedicated to ice creams and organised by Identità Golose in Senigallia. Lessons from the patron and pastry chef from Iyo, the French chef, the bartender and the super ice cream maker from Senigallia

by Identità Golose

Read | 20-09-2022 | 11:00 | Passione Gelato

Identità di Gelato Senigallia, third edition. The lessons of Cedroni-Abbadir, Casabianca and Galletti

A report on the first part of the day dedicated to the new frontiers of contemporary gelato: with the hosts, the duo from Madonnina del Pescatore and Uliassi’s pastry chef, and with a young entrepreneur from Romagna

The dining room of the Rotonda a Ma

The dining room of the Rotonda a Mare welcomed the third edition of Identità di Gelato Senigallia. The lessons were opened by the two "hosts" Moreno Cedroni and Luca Abbadir

by Identità Golose

Read | 16-09-2022 | 15:00 | Passione Gelato

Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe

Tropical cuisine with many influences, indigenous pride and creative freedom. The gastronomy of the magnificent Caribbean village is experiencing an important moment. Our guide

Jaime David Rodriguez Camacho, chef

Jaime David Rodriguez Camacho, chef and patron at restaurant Celele, the main signature cuisine restaurant in Cartagena de Indias, Caribbean Islands, Colombia

by Gabriele Zanatta

Read | 14-09-2022 | 12:00 | Zanattamente buono

The development of Cook the mountain, the transition of St. Hubertus: here is how Niederkofler builds the future

The project spreads with some changes at the three-starred restaurant in Val Badia: Lazzarini has left, the kitchen is now handed to Jacopo Lucini Paioni and Mauro Siega. Meanwhile, in the dining room and cellar Lukas Gerges confirms he’s a star

Norbert Niederkofler and Lukas

Norbert Niederkofler and Lukas Gerges on the roof, Michele Lazzarini is instead going down: the spreading of Cook the mountain passes also through this phase of passage at St. Hubertus, in Alta Val Badia

by Carlo Passera

Read | 12-09-2022 | 11:00 | Carlo Mangio

An exceptional marinated pork and other delicacies from Luca Landi, who presents Versilia in an original way

The chef from Lunasia and his idea of an "educational" cuisine, which recovers local memories but then gives endless takes. And places vegetables and meat on the same level: they go well together, but they can do well even by themselves

Pork from Montaione, baby onions wi

Pork from Montaione, baby onions with saffron, apricots with miso and cream of fish roe: excellent, a dish that is worth the trip, at Lunasia with Luca Landi. Photo Tanio Liotta

by Carlo Passera

Read | 09-09-2022 | 11:00 | Carlo Mangio

A magnificent experience at Disfrutar in Barcelona: going against the time, surprising beyond trends

Food, ideas, techniques, show: Castro-Xatruch-Casañas are a unique trio in the restaurant scene and make the heritage of Spanish avantgarde contemporary. Captivating, irresistible, exciting: here’s our experience

The three men from Disfrutar i

The three men from Disfrutar in Barcelona, who know how to create unique emotions in the kitchen: left to right Eduard Xatruch, Oriol Castro and Mateu Casañas (created from a photo on their website)

by Carlo Passera

Read | 07-09-2022 | 11:00 | Carlo Mangio

Identità di Gelato 2022 | Senigallia
LE NUOVE FRONTIERE DELLA GELATERIA CONTEMPORANEA

Tutte le masterclass e i protagonisti della terza edizione.

Prima parte

  • Moreno Cedroni e Luca Abbadir
  • Mario Uliassi e Mattia Casabianca
  • Jessica Galletti

Seconda parte

  • Claudio Liu e Luca De Santi
  • Alain Chartier
  • Oscar Quagliarini
  • Paolo Brunelli

Bollicine del mondo.

Dal teatro Manzoni di Milano, la presentazione della nuova App gratutia dedicata al mondo delle bollicine.
500 cantine, 21 itinerari enogastronomici, 25 Paesi, 6 continenti, 14 appassionati di vino: questi i numeri di Bollicine del mondo, l’innovativa app firmata Identità Web, nata da un’idea di Cinzia Benzi, autorevole Donna del vino e Paolo Marchi, Ideatore e curatore di Identità Golose.

Scarica l'App gratuita

Main Sponsor Guida 2022
MAIN SPONSOR GUIDA 2022

GUIDA IDENTITÀ GOLOSE 2022,
XV EDIZIONE.

Dalla Triennale di Milano, la presentazione della quindicesima edizione della Guida ai ristoranti d'autore in Italia e nel mondo con i premi alle giovani stelle.

Scarica l'App gratuita

Guida 2020

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Attenzione!


    Erica Parrino, a Sicilian in Copenhagen: «Here is why Amass is much more than a restaurant»

    The 30-year-old assistant manager at Matt Orlando’s restaurant says: «Working here is priceless because we pay attention to the entire lifecycle of every ingredient. And we use a lemon once, twice, three and even four times»

    Amass, restaurant with vegetable garden (photo facebook/amass)

    Amass, restaurant with vegetable garden (photo facebook/amass)

    Read | 05-09-2022 | 17:00 | Erica Parrino | In sala

    At Arca in Alba Adriatica there’s room for the most curious food lovers

    Opened by Massimiliano Capretta in 1998, in the early days it was a macrobiotic restaurant that few people understood, because too ahead of its times. The success is arriving now thanks to his sister Dalila, to chef Edoardo Massari and to more and more co

    Omega 3, sapid and intense Spaghetti with black garlic, oil, and chilli pepper, chlorophyll of parsley and anchovies, from chef Massimiliano Capretta at Arca in Alba Adriatica, Teramo

    Omega 3, sapid and intense Spaghetti with black garlic, oil, and chilli pepper, chlorophyll of parsley and anchovies, from chef Massimiliano Capretta at Arca in Alba Adriatica, Teramo

    Read | 20-08-2022 | 11:00 | Paolo Marchi | Cibi Divini

    Unforgettable Lyst

    In a fiord in the Jutland peninsula, in Denmark, a visionary entrepreneur launched a scenic restaurant that stimulates all the senses, creating a unique experience

    The Fjordenhus building, hosting restaurant Lyst in the port of Vejle, a fiord in the Jutland peninsula, in Denmark

    The Fjordenhus building, hosting restaurant Lyst in the port of Vejle, a fiord in the Jutland peninsula, in Denmark

    Read | 18-08-2022 | 11:00 | Qui&All | Dal Mondo

    Mette Søberg, the woman who drives the creativity at Noma

    The processes that define the menus at the restaurant in Copenhagen are extraordinary and also a little frustrating, says the Danish cook who manages the test kitchen

    Mette Søberg, from Copenhagen, 32, at Noma since 2013. Three years later she took over the test kitchen, the creative lab of the restaurant with 3 Michelin stars and 5 awards for best restaurant in the world

    Mette Søberg, from Copenhagen, 32, at Noma since 2013. Three years later she took over the test kitchen, the creative lab of the restaurant with 3 Michelin stars and 5 awards for best restaurant in the world

    Read | 16-08-2022 | 11:00 | Gabriele Zanatta | Zanattamente buono

    Growth, commitment: the role of female chefs at Féminas, 3 days of debates on female cuisine

    Our report from the Asturias, from a congress that gave word to many protagonists of contemporary food (and society). Words from Carme Ruscalleda, Fatmata Binta, Manu Buffara, Najat Kanaache, Cristina Bowerman

    The second edition of Féminas, the International Congress of Gastronomy, Women and Rural Milieu organised by Vocento Gastronomía and promoted – by the Principality of Asturias - “to showcase and support women connected with the world of cuisine, the rural milieu and actively working to promote sustainable practices”. Identità Golose took part: here is our report

    The second edition of Féminas, the International Congress of Gastronomy, Women and Rural Milieu organised by Vocento Gastronomía and promoted – by the Principality of Asturias - “to showcase and support women connected with the world of cuisine, the rural milieu and actively working to promote sustainable practices”. Identità Golose took part: here is our report

    Read | 13-08-2022 | 11:00 | Giovanna Abrami | Dal Mondo