Three-starred recommendations: Josep Roca and Alessandro Tomberli talk of dining room, staff, wine, dress code...

They are in charge of the hospitality in two of the most prestigious restaurants in Europe, namely El Celler de Can Roca and Enoteca Pinchiorri: they shared their ideas on the future of restaurants

Josep Roca and Alessandro Tomb

Josep Roca and Alessandro Tomberli participated in the 16th edition of Identità Milano, within Identità di Sala: here with the classic photo with host Federico De Cesare Viola (all photos from Brambilla Serrani)

by Giovanna Abrami

Read | 22-10-2021 | 11:00 | IG2021: il lavoro

Italian Cuisine a candidate for the Unesco World Heritage list. The energy of the promoters, the commitment of the institutions

On the 11th of October, the candidacy request was defined. And then… We discussed it at the congress with Maddalena Fossati, Corrado Assenza, Roberta Garibaldi and Gian Marco Centinaio

by Carlo Passera

Read | 20-10-2021 | 11:00 | IG2021: il lavoro

So close, so invisible: a short trip with Riccardo Camanini, who discovered a world around the corner

The chef went in search of forgotten foods from the region north of Lake Garda: beech, ram, walnut husk, caprifico, beans from Valvestino, tombea cheese. This resulted in six extraordinary dishes

Riccardo Camanini at Iden

Riccardo Camanini at Identità Milano 2021. All photos from Brambilla-Serrani

by Sonia Gioia

Read | 18-10-2021 | 11:00 | IG2021: il lavoro

Here's why Bottura-Forapani's Cavallino is a truly perfect model of trattoria (all'emiliana)

In the headquarters of Ferrari, in Maranello, the chef from Osteria Francescana has given a new life to an establishment from 1950, transforming it into an example of Italian excellence. Here's what we tasted

The embroidery work on the tents at

The embroidery work on the tents at Cavallino, in Maranello. This is already a sign of the mix of past and future in Ferrari's restaurant, now run by Massimo Bottura and chef Riccardo Forapani

by Carlo Passera and Tanio Liotta

Read | 16-10-2021 | 11:00 | Carlo Mangio

Audacity, farsightedness, and strong creativity: et voilà La Grande Dame 2012 and the interpretation given by Yayoi Kusama

Two great women who made history, Madame Cliquot and Kusama. The new bottle from the Maison is dressed in polka dots with flowers designed by the Japanese artist

An elegant bottle created by Japane

An elegant bottle created by Japanese artist Kusama celebrates the vital energy of Madame Clicquot. The new bottle from the Maison is dressed in polka dots with the unmistakable flowers designed by the Japanese artist

by Cinzia Benzi

Read | 14-10-2021 | 11:00 | In cantina

Antonia Klugmann: the importance of execution

In her talk on the theme of work, the chef from Argine a Vencò focused on a crucial element of a dish, which influences the creative process and gives value to the team

Antonia Klugmann on the stage

Antonia Klugmann on the stage of Identità Milano 2021 with Paolo Marchi and Lodovica Bo, who presented her lesson (all the photos are from Brambilla / Serrani)

by Niccolò Vecchia

Read | 12-10-2021 | 11:00 | IG2021: il lavoro

Noma wins the 50Best. Joy for Italy: a great performance by Camanini; and Crippa, Alajmo and Romito move up

In Antwerp the ceremony of the World’s 50Best Restaurants. Expectations met: René Redzepi returns at the top of the gourmet world. Lido 84 (15th) gets the Highest New Entry Award

The team from Noma in Copenhag

The team from Noma in Copenhagen celebrates the first place in The World’s 50Best Restaurants 2021

by Identità Golose

Read | 08-10-2021 | 11:10 | Dal Mondo

How Noma became the top restaurant in the world (and the most influential of the decade)

From the initial model of El Bulli to the creation of a Nordic model, which over time spread far beyond Scandinavia: the merits of René Redzepi's restaurant in Denmark

Rene Redzepi and part of his t

Rene Redzepi and part of his team of Noma in Copenhagen, proclaimed in Antwerp (Belgium), best restaurant in the world by the World's 50 Best 2021 (photo instagram)

by Gabriele Zanatta

Read | 06-10-2021 | 15:20 | Dal Mondo

Identità Milano enjoys the trust of monsieur Alain: «We're getting out of it, restaurants are back in business»

Ducasse at the congress, in his role of president of les Collectionneurs, an example of association that goes beyond borders, creating an ambitious project of educational exchange

Alain Ducasse on the stage of

Alain Ducasse on the stage of Identità Milano 2021. All the photos are from Brambilla-Serrani

by Sonia Gioia

Read | 06-10-2021 | 11:00 | IG2021: il lavoro

Niko Romito at Identità Milano traces the profile of the "cook of the future"

The chef from Abruzzo: «We must make training and the offer of the entire industry more current. We need a cultural revolution». A few examples... and then he drops 50K "Bombe" on Dubai

Niko Romito on the stage of Id

Niko Romito on the stage of Identità Milano 2021. All photos from Brambilla-Serrani

by Carlo Passera

Read | 04-10-2021 | 11:00 | IG2021: il lavoro

Scarica l'App della Guida ai Ristoranti di Identità Golose

Identità di Gelato 2021 | Senigallia
LE NUOVE FRONTIERE DELLA GELATERIA CONTEMPORANEA

Tutte le masterclass e i protagonisti della seconda edizione.

Moreno Cedroni, La Madonnina del Pescatore
Mauro Uliassi, Uliassi
Paolo Brunelli, Gelateria Cioccolateria Paolo Brunelli e Paolo Brunelli Combo

Maurizio Bernardini, Gelateria Galliera 49 e Ciò Gelato
Andrea Tortora, AT Pâtissier
Nicola Di Lena, Seta del Mandarin Oriental Milan
Maurizio Poloni, Gruppo Artico Gelaterie
Mattia Pastori, Nonsolococktails

Guida 2020
Poggio al Tesoro In Cibum

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    Massimo Bottura: «We are the ancient people, now»

    The chef from Modena at Identità after two and a half years: «The past makes us wise». And then he lists all the important results he's reached. And he ends: «Restaurants are enterprises, let's not forget this»

    Massimo Bottura, Osteria Francescana (Modena, and much more) on Monday 27th September, Identità Milano. Photo Brambilla/Serrani

    Massimo BotturaOsteria Francescana (Modena, and much more) on Monday 27th September, Identità Milano. Photo Brambilla/Serrani

    Read | 06-10-2021 | 11:00 | Gabriele Zanatta | IG2021: il lavoro

    Mauro Colagreco: «We're back, aware of the strength of our work, and we continue to dream»

    Another message of hope at Identità Milano 2021, where the three-starred chef from Mirazur in Mentone, France, told us about the need for a new balance

    Reassessing work-life balance, investing in training, reconnecting with nature. Mauro Colagreco tells his post-crisis journey in the second day of Identità Milano 2021

    Reassessing work-life balance, investing in training, reconnecting with nature. Mauro Colagreco tells his post-crisis journey in the second day of Identità Milano 2021

    Read | 01-10-2021 | 11:00 | Annalisa Cavaleri | IG2021: il lavoro

    Assenza and Alajmo: the truths of craftsmen

    The deepest Sicily, the memory of Gianni Frasi. The dense lecture with the pastry chef from Noto and the cook from Padua

    Stefania, wife of the late coffee roaster Gianni Frasi, Massimiliano Alajmo and Corrado Assenza at Identità Milano 2021 on Sunday morning. Photo Brambilla/Serrani

    Stefania, wife of the late coffee roaster Gianni Frasi, Massimiliano Alajmo and Corrado Assenza at Identità Milano 2021 on Sunday morning. Photo Brambilla/Serrani

    Read | 29-09-2021 | 13:00 | Sonia Gioia | IG2021: il lavoro

    New protagonists at Identità Milano: Jessica Rosval, Francesco Vincenzi, Vittorio and Saverio Borgia, Mattia Pastori

    With the 16th edition coming up, we present a few more speakers who will debut at the congress. What with kitchen, mixology and entrepreneurship

    Five new speakers at Identità Milano: Vittorio and Saverio Borgia, Francesco Vincenzi, Jessica Rosval, Mattia Pastori

    Five new speakers at Identità MilanoVittorio and Saverio BorgiaFrancesco VincenziJessica RosvalMattia Pastori

    Read | 25-09-2021 | 20:00 | Identità Golose | Identità Golose Milano

    Towards the Congress: four new protagonists at Identità Milano 2021

    Among the debuts of the 16th edition, pastry chef Francesca Castignani, pizzaiolo Francesco Pompetti, Joe Bastianich and Roberta Ceretto, president of the Ceretto winery

    Left to right, four new protagonists at Identità Milano 2021: Francesca Castignani from pastry shop Belle Hélène, Francesco Pompetti of pizzeria Impastatori Pompetti, Joe Bastinich of the Bastianich Hospitality Group and Roberta Ceretto of restaurant Piazza Duomo and winery Ceretto

    Left to right, four new protagonists at Identità Milano 2021: Francesca Castignani from pastry shop Belle Hélène, Francesco Pompetti of pizzeria Impastatori Pompetti, Joe Bastinich of the Bastianich Hospitality Group and Roberta Ceretto of restaurant Piazza Duomo and winery Ceretto

    Read | 25-09-2021 | 11:00 | Identità Golose | IG2021: il lavoro

    New protagonists at Identità Milano: Errico Recanati, Ciro Oliva, Mirko Petracci, Mattia Casabianca

    Our series on the "new faces" that will debut at the congress continues. Today we tell you about a chef, two pizzaioli, and a pastry chef

    Left to right, four new protagonists at Identità Milano 2021: Errico Recanati, chef and patron at Andreina in Loreto (Ancona); pizzaioli Ciro Oliva, from Concettina ai Tre Santi in Naples, and Mirko Petracci, from La Scaletta in Ascoli Piceno; Mattia Casabianca, pastry chef at Uliassi in Senigallia (Ancona)

    Left to right, four new protagonists at Identità Milano 2021Errico Recanati, chef and patron at Andreina in Loreto (Ancona); pizzaioli Ciro Oliva, from Concettina ai Tre Santi in Naples, and Mirko Petracci, from La Scaletta in Ascoli Piceno; Mattia Casabianca, pastry chef at Uliassi in Senigallia (Ancona)

    Read | 25-09-2021 | 11:00 | Identità Golose | IG2021: il lavoro

    There's no Identità without Identità di Sala. Even at the 16th edition of the congress

    At Identità Milano 2021 the section dedicated to service and hospitality will explore its different facets, from catering to wines, from hôtellerie to pizza and ice creams, from digital payments to three Michelin star restaurants

    Read | 24-09-2021 | 11:00 | Identità Golose | IG2021: il lavoro

    The Congresso is coming: four new protagonists at Identità Milano 2021

    Among the debuts of the 16th edition, pizzaioli Danilo Brunetti and Francesco Capece, pastry chef and chocolatier Pino Ladisa and Gian Luca Cavi, the soul of ice cream shop Magritte

    Left to right, the four new protagonists of Identità Milano 2021: Danilo Brunetti from pizzeria Giolina, Francesco Capece from pizzeria La Locanda dei Feudi, Pino Ladisa from the pastry shop bearing his same name, and Gian Luca Cavi from ice cream shop Magritte - Gelati al Cubo

    Left to right, the four new protagonists of Identità Milano 2021: Danilo Brunetti from pizzeria GiolinaFrancesco Capece from pizzeria La Locanda dei FeudiPino Ladisa from the pastry shop bearing his same name, and Gian Luca Cavi from ice cream shop Magritte - Gelati al Cubo

    Read | 22-09-2021 | 10:45 | Identità Golose | IG2021: il lavoro

    A nice new place in Ortezzano: Sebastiani

    In the historic centre of a small town near Fermo, Carlo Sebastiani has opened a new restaurant on the 2nd of June, where he offers a substantial and inspired cuisine. And there's his dog Zac too...

    Carlo Sebastiani, Alice Vannicola and Maicol Pasquali in front of the entrance of restaurant da Sebastiani in Ortezzano, in the province of Fermo, opened on the 2nd of June 2021

    Carlo SebastianiAlice Vannicola and Maicol Pasquali in front of the entrance of restaurant da Sebastiani in Ortezzano, in the province of Fermo, opened on the 2nd of June 2021

    Read | 17-09-2021 | 11:00 | Paolo Marchi | Cibi Divini

    Matias Perdomo: «The only creativity that matters is that the finances are ok»

    The Uruguayan chef and entrepreneur: «Restaurants are fragile and not very safeguarded entities. It's hard to find cooks and waiters because they have an illusory image of our profession. It's time to change»

    Matias Perdomo, chef and co-patron at restaurant Contraste, opened in Milano on the 1st of September 2015. He will hold a lesson with Simon Press at Identità Golose, on Sunday 26th September, at 11.30, in Sala Blu 1, within the section called The Future is Now. To register, click here

    Matias Perdomo, chef and co-patron at restaurant Contraste, opened in Milano on the 1st of September 2015. He will hold a lesson with Simon Press at Identità Golose, on Sunday 26th September, at 11.30, in Sala Blu 1, within the section called "The Future is Now". To register, click here

    Read | 15-09-2021 | 11:00 | Gabriele Zanatta | IG2021: il lavoro