Identità Web, magazine internazionale di cucina

Millei, chainsaws... and lots of good food. The Argentine table grows: we tell you about its first two stars

The Latin American country has debuted in the universe of macarons that count: Aramburu is its flagship address, entering the world gastronomic scene. We paid a visit, in Buenos Aires...

by Giovanna Abrami

Aramburu's brigade with, third

Aramburu's brigade with, third from right, chef-patron Gonzalo Aramburu, the one with the moustache: he has recently been awarded two Michelin stars, the first restaurant in Argentina (he is in Buenos Aires) to win the prestigious accolade

Dakar, Chef Merlo and the challenge of quality

The ambitions of the owner of Noliane in Senegal's capital: 'I would like Italians travelling here to find my cuisine as good as it is at home. I am not looking for discounts because we are far away.' Meanwhile he celebrates

by Paolo Marchi

Alessandro Merlo and his wife Souad

Alessandro Merlo and his wife Souadou Niang

In Senegal, the Italian you don't expect

Alessandro Merlo, 49-year-old from Acqui Terme in Piedmont, first sommelier and then chef, moved eight years ago to Dakar, his wife’s hometown. He owns a hotel and a fine restaurant, Noliane

by Paolo Marchi

A view of the Noliane Dakar from th

A view of the Noliane Dakar from the garden

Hazama, a bewitching Kaiseki cuisine

Chef Satoshi Hazama opened a restaurant in Milan in 2020 that serves one of the highest forms of Japanese cuisine. Seven courses in all, very thoughtful even in the choice of colours, not just ingredients and techniques

by Paolo Marchi

Satoshi Hazama, chef and patron of

Satoshi Hazama, chef and patron of Hazama at 41 Via Savona in Milan while serving Oshokuji rice under the gaze of his assistant Rosalinda Lassandro, a Pugliese woman bewitched by Japan

Bob Noto and Torino Buonissima

From the 25th to the 29th of October, Torino hosts the third edition of an event focused on the creativity and the memory of Bob Noto, to whom his wife Antonella dedicates a book

by Paolo Marchi

Coda, the Berlin restaurant serving only (sugar-free) desserts

René Frank applies fine pastry-making techniques to an entire tasting menu. With great attention to the natural sweetness of vegetables and the intertwining of umami, salty and sour

by Gabriele Zanatta

René Frank, 38, since 2016 c

René Frank, 38, since 2016 co-owner of Coda, 'dessert fine dining restaurant' in the Neukölln district of Berlin, 2 Michelin stars. Frank is also the 2022 'World's 50Best Pastry Chef'. Photo by Claudia Goedke

Coa, a Mexican machete makes its way to Hong Kong

In the former British colony, bartender Jay Khan is rapidly conquering cocktail enthusiasts. Under the sign of the agave

by Claudia Orlandi

Jay Khan, bartender patron of Coa,

Jay Khan, bartender patron of Coa, Hong Kong

Identità di fuoco shines over the future

Casa Maria Luigia and Gatto Verde hosted the first edition of an event in Modena featuring chefs and pizzaioli, who tamed embers and live flames. Elkano’s turbot was the star

by Paolo Marchi

Eugenio Roncoroni

Eugenio Roncoroni

Al Mercato - Milano
Claudio Gazzola

Claudio Gazzola

Alla Chiesa - Monfumo (Treviso)
Maurizio Raselli

Maurizio Raselli

3 Rane - Lecce
Ivan Maniago

Ivan Maniago

Impronta d'Acqua - Lavagna (Genova)
Cavi di Lavagna