Those sweet masterpieces from Pier Daniele Seu in Rome... And his Tiramiseu arrived on Striscia la Notizia

A master pizzaiolo in Rome, Pier Daniele signs a series of excellent sweet pizzas after his wife Valeria challenged him not to bake only savoury ones. This is how Tiramiseu was born

Tiramiseu, the tiramisu-flavoured p

Tiramiseu, the tiramisu-flavoured pizza dessert from Pier Daniele Seu, patron in Rome of Seu Pizzeria Illuminati. Photo by Andrea Di Lorenzo

by Paolo Marchi

Read | 13-05-2021 | 11:00 | Capolavori Italiani in cucina

Don Julio in Buenos Aires: from neighbourhood parilla to top restaurant in Latin America. Focusing on Argentinian identity

For the first time the winner of the 50Best Latin America is not a Peruvian restaurant. Patron Pablo Rivero showcases Argentina's tradition and culinary culture

Our reporter Giovanna Abrami&n

Our reporter Giovanna Abrami tells us about Don Julio in Buenos Aires, at the top of the 50Best Latin America. His signature dish is entraña (a cut which refers to the peripheric part of the animal's diaphragm)

by Giovanna Abrami

Read | 07-05-2021 | 11:00 | Dal Mondo

The extraordinary research on aged fish at Madonnina del Pescatore: first results and future prospects

Luca Abbadir won the "Experiments in the kitchen" award from the Guida IG 2021. He guides us into the ozone refrigerator where amberjack matures for as long as 25 days. And gets even better

Discovering fish ageing at La

Discovering fish ageing at La Madonnina del Pescatore in Senigallia. In the photo, the fish ages in a special refrigerator, with ozone, recently installed in the Tunnel, La Madonnina's research lab 

by Carlo Passera

Read | 05-05-2021 | 11:00 | Dall'Italia

A fantastic vegetable tajine and other dishes show the growth of Paolo Griffa

At Petit Royal in Courmayeur the experience is always playful, the attention to aesthetics is detailed and the references are complex. But the chef has now reached the neat flavours he sought

Vegetable tajine, sauce of lassi wi

Vegetable tajine, sauce of lassi with cumin and mint, lemon and cinnamon couscous: this is perhaps the dish that most stood out a few weeks ago at Petit Royal in Courmayeur. And it depicts the constant growth of Paolo Griffa. The recipe is dedicated to artist Yulia Brodskaya and is part of the menu dedicated to art, in this case, paper art. (Photos from Tanio Liotta)

by Carlo Passera

Read | 03-05-2021 | 11:00 | Carlo Mangio

Autoctona, Vatti's project goes beyond Radicondoli

The pizzaiolo opened a shop selling delicacies, from bread to pizza, including pre-cooked pizza to finish at home. And preserves, sauces, canned meals... All these products are also available in local shops

The round pizzas from Tommaso&

The round pizzas from Tommaso Vatti at Autoctona in Radincondoli (Siena)

by Identità Golose

Read | 30-04-2021 | 11:00 | Mondo pizza

September will be the month of Identità Golose, from Saturday 25th to Monday 27th

The 16th edition of the congress in Milan will be focused on the employment emergency in the restaurant industry, giving even more importance to article 1 of the Italian Constitution

by Paolo Marchi

Read | 27-04-2021 | 09:00 | Dall'Italia

A trip to the Valle delle Cartiere, where they're making handmade paper for fine dining restaurants

In Toscolano, on the Brescian bank of Lake Garda, they've recovered a local tradition established in the 14th Century, but then lost. Today, some craftsmen work with Camanini, Baiocco, the Cerea brothers, Dal Degan...

Riccardo Camanini with the men

Riccardo Camanini with the menu from Lido 84 made with artisanal paper produced following the ancient process recovered by Toscolano Paper in Toscolano Maderno (Brescia). Photos from Nicolò Brunelli

by Carlo Passera

Read | 26-04-2021 | 11:00 | Dall'Italia

Officine del Cibo, pizza meets the cuisine of Liguria

Discovering the restaurant of Giacomo Devoto. He tests techniques and toppings, offering also some interesting tastings that blend tradition and modernity

A slice of the pizza "all'

A slice of the pizza "all'antica", or sardenaria, or "all'Andrea", or piscialandrea whatever you prefer: this is one of the delicacies offered at Officine del Cibo in Sarzana. Photos from Stefano Caffarri

by Elisa Nata

Read | 23-04-2021 | 11:00 | Mondo pizza

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

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    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 Trecentogradi in Corigliano Calabro (Cosenza)

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

    Read | 16-04-2021 | 11:00 | Manuela Laiacona | 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, Piero 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

    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

    Read | 14-04-2021 | 11:00 | Giovanna Abrami | 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 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

    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

    Read | 12-04-2021 | 11:00 | Carlo Passera | 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 and basil oil from Mama in Lendinara (Rovigo)

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

    Read | 09-04-2021 | 11:00 | Cristina Viggè | 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 photos are from Riccardo Camanini)

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

    Read | 07-04-2021 | 11:00 | Niccolò Vecchia | 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 in Grigoris, Zelarino (Venice)

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

    Read | 02-04-2021 | 11:00 | Mariella Caruso | 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 from the online Zoom lesson held at the end of February as part of Mad Mondays at Home. The title: “The world of smell”

    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”

    Read | 29-03-2021 | 11:00 | Gabriele Zanatta | 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 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

    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

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

    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