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

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

by Giovanna Abrami

Read | 25-05-2022 | 11:00 | 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 unani

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

by Raffaele Foglia

Read | 21-05-2022 | 11:00 | 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

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

by Davide Visiello

Read | 19-05-2022 | 11:00 | 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

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)

by Davide Visiello

Read | 17-05-2022 | 11:00 | 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 Forap

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

by Annalisa Cavaleri

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

Carlo Cracco: travelling is a necessity

The chef from Vicenza opened the second day at Identità Milano 2022 with a very engaging lesson, in which he also presented his interpretation of borsch, thinking of Russia and Ukraine: «Food unites, it doesn't divide»

Carlo Cracco on the stage with

Carlo Cracco on the stage with Paolo Marchi
(All photos from Brambilla/Serrani)

by Paola Pellai

Read | 13-05-2022 | 11:00 | IG2022: the future is now

Enrico Bartolini and the four tassels that make the cuisine of the future: time, people, offer and ingredients

The most starred chef in Italy talked at the congress of his Milano and of how the restaurant offer is changing at Mudec. And he made three dishes that represent his idea of "The Future is Now"

Enrico Bartolini protagonist a

Enrico Bartolini protagonist at Identità Milano 2022. All the photos are from Brambilla-Serrani

by Luca Torretta

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

Antonia Klugmann on the stage of Identità Milano with her sensitive cuisine

The chef from L'Argine a Vencò is a precious representative of Italian cuisine. She reminds us that you don't need complex techniques, but to be respectful of ingredients

Antonia Klugmann with Gabriele

Antonia Klugmann with Gabriele Zanatta, who presented her lesson
(Photos form Brambilla/Serrani)

by

Read | 09-05-2022 | 11:00 | IG2022: the future is now

Less sugar, more flavour; less ingredients, more sustainability: this is the ABC of gelato at Identità Milano 2022

Corrado Assenza, Paolo Brunelli and Matteo Casone. Three aligned visions of purity, and only one certainty: gelato will always be a moment of sweetness. Free, natural, fresh sweetness

On the stage of Identità Mil

On the stage of Identità Milano 2022, the ABC of gelato, three interpreters of Italian gelato (at home and outdoors): Assenza Corrado (Caffè Sicilia, Noto), Brunelli Paolo (Gelateria e Cioccolateria Brunelli and Combo, Senigallia) and Casone Matteo (La Glace Alain Ducasse, Paris). Photos from Brambilla-Serrani

by Marialuisa Iannuzzi

Read | 01-05-2022 | 11:00 | IG2022: the future is now

Soren Ledet, Geranium: «We must work so that people have a good time, not to impress them»

The co-patron and general manager of the restaurant in Copenhagen says: «It's not the stars or the awards that define you as a person. And we will not open any more restaurants: without time for ourselves we can go mad»

Søren Ørbek Ledet, co

Søren Ørbek Ledet, co-patron, general manager and wine director at restaurant Geranium in Copenhagen, portrayed by Brambilla/Serrani

by Mariella Caruso

Read | 07-05-2022 | 11:00 | IG2022: the future is now

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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Attenzione!


    Dabiz Muñoz at Identità Milano 2022: I want to create, cook, be happy

    A chat at the Congress with the ex-enfant prodige of Spanish cuisine. Who continues to launch new projects

    Born in 1980, Dabiz Muñoz opened his most important restaurant, DiverXo, in 2007
(All photos from Brambilla/Serrani)

    Born in 1980, Dabiz Muñoz opened his most important restaurant, DiverXo, in 2007
    (All photos from Brambilla/Serrani)

    Read | 05-05-2022 | 16:00 | Andrea Cuomo | IG2022: the future is now

    Fish from the Amazon and different cocoas from Peru: the world of Virgilio Martinez and Pia León

    The Peruvian couple, participating in Identità for the sixth time since 2013, conquered the audience once again with their unusual exploration of Latin American biodiversity

    Virgilio Martinez and Pia Leon, restaurant Central, Lima. On the first of July 2022 they will also open Maz in Tokyo, Japan (photo Brambilla/Serrani)

    Virgilio Martinez and Pia Leon, restaurant Central, Lima. On the first of July 2022 they will also open Maz in Tokyo, Japan (photo Brambilla/Serrani)

    Read | 03-05-2022 | 11:00 | Andrea Cuomo | IG2022: the future is now

    Riccardo Camanini at Identità Milano 2022: from platypus to the evolution of pasta

    At the congress, the chef and patron from Lido 84 presented the result of his research on the most emblematic ingredient of Italian cuisine. With special cooking techniques and the goal of transforming it into an atypical side dish

    Riccardo Camanini shows the audience at Identità Milano 2022 one of the jars in which he gave a special treatment to pasta
(All photos from Brambilla/Serrani)

    Riccardo Camanini shows the audience at Identità Milano 2022 one of the jars in which he gave a special treatment to pasta
    (All photos from Brambilla/Serrani)

    Read | 29-04-2022 | 11:30 | Davide Visiello | IG2022: the future is now

    Massimo Bottura: «We must love the future. The future is a state of mind»

    The chef from Francescana takes us on a tour of Italy. Final destination: the future - a united, unique Italy, without borders, where every end is the seed of a new beginning

    Massimo Bottura on the stage of Identità Milano 2022 with the team from the Francescana Family. All photos from Brambilla/Serrani

    Massimo Bottura on the stage of Identità Milano 2022 with the team from the Francescana Family. All photos from Brambilla/Serrani

    Read | 27-04-2022 | 07:00 | Marialuisa Iannuzzi | IG2022: the future is now

    At Identità Milano 2022, Dossier Dessert: pastry making from skills and from the heart

    How is a dessert conceived, from the most traditional to the ones of gourmet restaurants? In partnership with Valrhona, pastry-chefs are once again under the spotlight at the Congress

    Dossier Dessert is a classic of Identità Milano (all photos from Brambilla / Serrani)

    Dossier Dessert is a classic of Identità Milano (all photos from Brambilla / Serrani)

    Read | 24-04-2022 | 11:00 | | IG2022: the future is now