Luxury, experience and human touch: the outlook for the Capella Hotel Group

Interview with Nicholas Clayton, CEO of the brand that brought Pierre Gagnaire to Shanghai and Mauro Colagreco to Bangkok

A River Suite at Capella

A River Suite at Capella Bangkok, luxury hotel that also includes restaurant Côte with Argentinian Mauro Colagreco

by Elisabetta Canoro

Read | 18-06-2021 | 11:30 | Hôtellerie

Andrea Antonini is back in the game

Imago in Rome has opened again on the terrace of hotel Hassler. Its chef can now return with a new menu, full of colours and flavours, in an intense play on contrasts. And that al dente...

Sunset from the terrace of Imago Re

Sunset from the terrace of Imago Restaurant at Hassler Hotel, Rome

by Paolo Marchi

Read | 16-06-2021 | 11:00 | Affari di Gola di Paolo Marchi

The Basque Culinary Center launches a Master in gastronomic journalism: our interview with its coordinator

General director Joxe Mari Aizega and Rafael Tonon, the Brazilian food writer directing the course, tell us about the goals of this new international project

Rafael Tonon, was born in Sao Paulo

Rafael Tonon, was born in Sao Paulo and is now based in Portugal. He will manage the new master at BCC

by Niccolò Vecchia

Read | 14-06-2021 | 11:00 | Dal Mondo

Flegrea: the temple of Neapolitan pizza in Torino focusing on digestibility and excellent raw materials

Finding new ways, without losing sight of a basic simplicity. The restaurant focuses on high standards and new trends, but never forsaking tradition. And there's great attention to gluten-free too

One of the pizzas from Flegrea

One of the pizzas from Flegrea, since 1976 "the" Neapolitan pizzeria of Torino. Today, it is run by friends and business partners Enrique Jiménez González and Gianluca Poggio, with Marco Venere by the peel 

by Marialuisa Iannuzzi

Read | 11-06-2021 | 11:00 | Mondo pizza

David Tamburini: when you end up in Kobe

The chef from Florence tells us about his new adventure at the helm of hotel restaurant Level 36, in the popular Japanese town

Since March 2020, David Tamburini i

Since March 2020, David Tamburini is the chef at restaurant Level 36, on the 36th floor of hotel Ana Crowne Plaza in Kobe, on the Bay of Osaka

by David Tamburini

Read | 09-06-2021 | 11:00 | Chefs' life stories

«Digitalisation in restaurants and wider congresses»: the president of Madrid Fusión tells us about the new trends

On the 31st of May, the Spanish congress launches the return of cooking congresses. It will also feature Davide Caranchini and Diego Rossi. We've talked about it with its curator, José Carlos Capel

by Carlo Passera

Read | 07-06-2021 | 11:00 | Dal Mondo

Wide range, balance and creativity: the winning recipe of the high-altitude pizza at El Gringo in Calalzo di Cadore

In the restaurant surrounded by the mountains, in Veneto, patron-pizzaiolo Livio Mancini stands out thanks to his research on dough and raw materials. The result is excellent...

Since 2012 Livio Mancini 

Since 2012 Livio Mancini is patron and pizzaiolo at El Gringo in Calalzo di Cadore, Belluno. Pizza Mari e monti is one of the pizzas he made for his 80’s Pizza Challenge

by Marialuisa Iannuzzi

Read | 04-06-2021 | 11:00 | Mondo pizza

New York, the boom is now

Outdoor service from the start, pedestrian streets, igloos, many new openings... The Big Apple and (almost) all its iconic restaurants are moving fast towards normality

Photo Flickr

Photo Flickr

by Stefano Vegliani

Read | 02-06-2021 | 11:00 | Dal Mondo

Via Vino, Mattia Spedicato's new project in Copenhagen

Originally from Salento, the sommelier of restaurant Geranium tells us about his new business in Denmark showcasing small Italian wine producers

Three of the four partners at 

Three of the four partners at Via Vino, the newly born importer and sales business specialised in Italian wines and founded by the guys at Geranium, the 3-starred restaurant in Copenhagen. Left to right: Soren Orbek Ledet (sommelier and co-owner at Geranium), Mattia Spedicato (sommelier) and Andrea Sala, (assistant head sommelier). With them, there's also Michael Rendebaek Soerensen

by Mattia Spedicato

Read | 31-05-2021 | 11:00 | Dal Mondo

Ilaria Puddu and the secrets of a small empire of pizza (awarded by the Guida Identità Golose 2021)

Marghe, Giolina, Crocca, Pizzium (and pastry shop Gelsomina) all belong to the same group, awarded by Identità. The secret? «Creating different services, atmospheres, and types of dough»

Ilaria Puddu with Stefano

Ilaria Puddu with Stefano Saturnino and Nanni Arbellini is responsible for the brand of pizzerias MargheGiolinaCroccaPizzium and of pastry shop Gelsomina (photo Onstage Studio)

by Marialuisa Iannuzzi

Read | 28-05-2021 | 11:00 | Mondo pizza

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    Liguria, more than pesto: hurray for pansoti

    The ravioli di magro typical of the Tigullio area are paired with a sauce of walnuts. Striscia la notizia featured the version by Marco Primiceri and Lucia De Prai

    Read | 26-05-2021 | 11:00 | Paolo Marchi | Capolavori Italiani in cucina

    The only possible solution: sustainability. The recipe of Mad About Denmark for the future of cuisine

    Ideas and content from the first two digital events dedicated to innovation, organised in partnership with René Redzepi and the Danish Agriculture & Food Council

    Read | 24-05-2021 | 11:00 | Maurizio Trezzi | Dal Mondo

    The (almost) 100 pizzerias in the Guida IG 2021: a record that shows the big leap pizza has made in quality

    The number of reviewed pizzerias continues to grow across Italy. A boom in the last 4 years, with as many as 12 new entries in our 2021 "census", from Piedmont to Sicily...

    Read | 21-05-2021 | 11:00 | Marialuisa Iannuzzi | Mondo pizza

    Michele Lazzarini, the mountain of destiny

    At 29, he's got plenty of wisdom to share. Interview with Norbert Niederkofler's right arm, awarded by the Guida di Identità Golose

    Michele Lazzarini from restaurant St.Hubertus in San Cassiano in Badia (Bolzano), best sous-chef for the 2021 Guida ai Ristoranti di Identità Golose 

    Michele Lazzarini from restaurant St.Hubertus in San Cassiano in Badia (Bolzano), best sous-chef for the 2021 Guida ai Ristoranti di Identità Golose 

    Read | 19-05-2021 | 11:00 | Gabriele Zanatta | Dall'Italia

    Five ages of Parmigiano (they were 3 at first, and then became 6): the story of a dish that made history

    Massimo Bottura guides us through the birth of one of his signature dishes. A "construction" that lasted 20 years, in parallel with the evolution of contemporary cuisine

    Read | 17-05-2021 | 11:00 | Carlo Passera | Dall'Italia

    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 pizza dessert from Pier Daniele Seu, patron in Rome of Seu Pizzeria Illuminati. Photo by Andrea Di Lorenzo

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

    Read | 13-05-2021 | 11:00 | Paolo Marchi | 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 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)

    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)

    Read | 07-05-2021 | 11:00 | Giovanna Abrami | 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 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 

    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 

    Read | 05-05-2021 | 11:00 | Carlo Passera | 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 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)

    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)

    Read | 03-05-2021 | 11:00 | Carlo Passera | 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 Vatti at Autoctona in Radincondoli (Siena)

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

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