Aimo and Nadia, 60 years of love in the kitchen

The Moronis arrived in Milano from Tuscany when they were only 12, in search for work. He arrived first, in 1946. In 1962 they opened in Via Montecuccoli, and they’re still there. Soon, six menus will celebrate their very Italian story

Aimo and Nadia Moroni pose wit

Aimo and Nadia Moroni pose with their daughter Stefania behind them, and with the current chefs Fabio Pisani (left) and Alessandro Negrini. Photo Brambilla - Serrani

by Paolo Marchi

Read | 02-07-2022 | 11:00 | Affari di Gola di Paolo Marchi

Ocean: the menu at Redzepi’s Noma, dish by dish

Each season, there’s a new menu at the restaurant in Copenhagen. For the season that has just ended, the inspiration and the ingredients came from the sea. Here’s the report

René Redzepi, in the middle,

René Redzepi, in the middle, with part of the staff at Noma

by Giovanni Farinella

Read | 30-06-2022 | 16:00 | Dal Mondo

Bringing sultry vibes and Yucaton flavors of Tulum to San Benedetto

Devis Shake bar hosts chef Jose Luis Hinostroza and barman Peter Sanchez

Jose Luis Hinostroza and 

Jose Luis Hinostroza and Peter Sanchez, chef and bartender at Arca in Tulum (Mexico), guests at the cocktail bar Devis Shake in San Benedetto del Tronto (Ascoli Piceno)

by

Read | 22-06-2022 | 17:00 | Dall'Italia

Enigma, part two: in Barcelona Albert Adrià opens again with a new identity. Here is a preview

A hybrid and innovative concept for a restaurant that on the 7th of June opened for lunch with an à la carte menu, made of very different dishes, and from 5 to 9 pm will offer cocktails and small dishes. It will always be closed in the evening

Albert Adrià, in 2022 he wil

Albert Adrià, in 2022 he will turn 53

by Niccolò Vecchia

Read | 18-06-2022 | 11:00 | Dal Mondo

Alvaro Clavijo between two continents: El Chato in Bogotà and Mitù in Milan (spoiler: you’ll have a great time in both places)

We’ve been to the two restaurants of the Colombian chef who, with the restaurant in his homeland, is at number 80 in the World 50Best. A happy outcome: you taste new flavours, have fun, and there’s a nice uniform style... Relaxed and innovative dinners

Alvaro Clavijo, born in 1985 in Bog

Alvaro Clavijo, born in 1985 in Bogotá, Colombia. He’s the patron-chef at El Chato in the Latin American capital, but he also signs the menu at Mitù in Milan

by Carlo Passera

Read | 16-06-2022 | 11:33 | Carlo Mangio

A tasting of 32 dishes at the iconic Celler de Can Roca, or how to enjoy a great maison in wonderland

The three brothers are proud of their past but push their horizon to the future, following an exceptional coherence of style. Our tasting proves this, from the appetizer to the hyper-creative desserts. The complete photo-gallery

Jordi, Josep and Joa

JordiJosep and Joan Roca, that is to say the three-brothers-and-souls of the iconic El Celler de Can Roca in Gerona, in Catalonia

by Carlo Passera

Read | 13-06-2022 | 11:00 | Carlo Mangio

Girotonno is back, and Lebanon triumphs

The last edition in Carloforte was in 2019. Four countries competing, with Richard Abou Zaki winning at the end against Colombian Jose Narbona, followed by Italy and Japan. The chef from Retroscena has unsettled and then conquered everyone, with a double

by Paolo Marchi

Read | 09-06-2022 | 11:00 | Dall'Italia

15 years of TheFork: new projects and a super dinner with Ducasse, Cerea, Darroze, Berasategui and Préalpato

A report on the special event that took place in Paris, with 5 great chefs cooking, totalling 46 Michelin stars. A unique event, to cheer the anniversary and announce new projects to support the industry

Almir Ambeskovic, CEO at TheFork, i

Almir Ambeskovic, CEO at TheFork, in the middle, with four of the five super-chef who participated in the dinner celebrating 15 years of the digital platform. Left to right Hélène DarrozeAlain Ducasse, Chicco Cerea and Martín Berasategui

by Carlo Passera

Read | 07-06-2022 | 18:00 | Dal Mondo

Isolated, confined, on house arrest: the hard life of Italian cooks in China

Segregated in the feared temporary hospitals of Shanghai, stuck for two months on tropical islands, far away from their partners... Six stories from the current lockdown

Acrobatics to buy food in Shanghai,

Acrobatics to buy food in Shanghai, today (photo Reuters/Aly Song)

by Claudio Grillenzoni

Read | 01-06-2022 | 16:15 | China Grill

Dignified salaries, growing responsibilities, 3 days and a half of rest: Simone Tondo's virtuous format

Behind the success of Racines, the Parisian establishment of the Sardinian cook, there's the lesson of a failure, a careful cost management, and the highest respect for all the employees

The full team at Racines, Pass

The full team at Racines, Passage de Panoramas 8, Paris. Opened in January 2018 by Simone Tondo (top left), Stephanie Crockford (beside him), Dulal Dey (second from the top right) and Stefania Melis (bottom right), it now has 15 employees. (photos from Mickaël Bandassak)

by Gabriele Zanatta

Read | 27-05-2022 | 12:00 | Zanattamente buono

Bollicine del mondo.

Mercoledì 23 Marzo, ore 11:30.
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.

Lunedì 7 Marzo, ore 12.
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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    Mauricio Couly's delicious Argentinian cheese from the province of Rio Negro

    An Italian-Argentinian gives new shine to the country's cheese production in a farm in Cipolletti, by interpreting great cheese classics with an outcome of the highest quality

    Mauricio Couly, a passion for great international cheese, which he reinterprets in Patagonia

    Mauricio Couly, a passion for great international cheese, which he reinterprets in Patagonia

    Read | 25-05-2022 | 11:00 | Giovanna Abrami | Dal Mondo

    Lamberto Frescobaldi on Vinitaly and the future: «Let's focus on making fine wines»

    Interview with the president of Marchesi Frescobaldi, recently elected President of the Unione Italiana Vini. «Covid taught us to be better organised»

    Lamberto Frescobaldi was unanimously elected president of the Unione Italiana Vini (UIV). In this photo he's at the Frescobaldi booth at Vinitaly, where we interviewed him

    Lamberto Frescobaldi was unanimously elected president of the Unione Italiana Vini (UIV). In this photo he's at the Frescobaldi booth at Vinitaly, where we interviewed him

    Read | 21-05-2022 | 11:00 | Raffaele Foglia | In cantina

    Reportage "The Future is Theirs" at Identità Milano 2022: Christian Mandura

    The chef and patron from restaurant Unforgettable in Torino presented his format of contemporary dining and his work on vegetables

    Christian Mandura on the stage with Carlo Passera, who presented his lesson
(All photos are from Brambilla/Serrani)

    Christian Mandura on the stage with Carlo Passera, who presented his lesson
    (All photos are from Brambilla/Serrani)

    Read | 19-05-2022 | 11:00 | Davide Visiello | IG2022: the future is now

    Reportage "The Future is Theirs" at Identità Milano 2022: Pierluigi Fais

    At the congress, the cook and entrepreneur from Cagliari, patron of Josto, Etto amd Framento told us of how he uses sheep's meat in his menu, using every part of the animal

    Pierluigi Fais, with two members of his brigade, gave a practical demonstration of how to fully use sheep's meat (All photos from Brambilla/Serrani)

    Pierluigi Fais, with two members of his brigade, gave a practical demonstration of how to fully use sheep's meat (All photos from Brambilla/Serrani)

    Read | 17-05-2022 | 11:00 | Davide Visiello | IG2022: the future is now

    Identità di Formaggio at Identità Milano: all about cheese, minute by minute

    Riccardo Forapani, Carmen Vecchione, Davide Oldani and Michele Casa dei Massari in the section of the congress organised in partnership with Parmigiano Reggiano. Here is what they told us during their lessons

    Fabrizio Nonis, Riccardo Forapani, Carlo Mangini and Paolo Gennari on the stage of Sala Blu 2 for the first lesson of Identità di Formaggio in partnership with Parmigiano Reggiano

    Fabrizio Nonis, Riccardo ForapaniCarlo Mangini and Paolo Gennari on the stage of Sala Blu 2 for the first lesson of Identità di Formaggio in partnership with Parmigiano Reggiano

    Read | 15-05-2022 | 11:00 | Annalisa Cavaleri | IG2022: the future is now