IT
Congress
Hub Identità Golose
Chefs
Chef
Francesco e Vincenzo Montaruli
GLI CHEF
Francesco e Vincenzo Montaruli
Josep Roca
Marta Cotarella
Fabio Baldassarre
Valentina Rizzo
Pier Bussetti
Tommaso Cannata
Matteo Lunelli
Davide Scabin
Ryan Clift
Pieter Lonneville
Fabio Barbaglini
Giuseppe Rambaldi
Jun Lee
Andrea Zanin
Angela Hartnett
Eric Ezechieli
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Emanuele Scarello
Carlo e Giovanni Guffanti Fiori
Ernst Knam
Giancarlo Perbellini
Carmen Vecchione
Sergio Capaldo
Andrea Migliaccio
Guglielmo Paolucci
Gabriele Dani
Enrique Dacosta
Mauro Petrini
Enzo Coccia
Carlo Cracco
Will Goldfarb
Nicola Fossaceca
Felice Sgarra
Manolo De La Osa
Paolo Griffa
Dario Nuti
Ugo Alciati
Antonino Cannavacciuolo
Umberto Bombana
Antonio Ziantoni
Matteo Garnero e Enrico Ponza
Stefano Callegari
Giampaolo Ottazzi
Antonio Cappadonia
Recipes
Recipes
Candied raw artichokes lacquered with rosemary
LE RICETTE
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Carnaroli riso(co)tto with almond milk, saffron, Malvasia delle Lipari and candied orange
by
Accursio Craparo
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Bread, salted butter & raspberry
by
Paolo Lopriore
Trenette, anchovies and bonito
by
Enrico Panero
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
The carrier pigeon
by
Enrico and Roberto Cerea
Sea mousse
Aubergine Parmigiana
by
Andrea Berton
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Dumplings with squill-fishes, artichokes and sweet potato
by
Moreno Cedroni
Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by
Peter Brunel
Pumpkin
by
Mehmet Gürs
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Ravioli flavoured with lavender, nutmeg and almond
by
Aurora Mazzucchelli
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
by
Loretta Fanella
New version of a Vichy effervescent pastille
by
Jacques Décoret
Cream of beans and mixed pasta
by
Gualtiero Marchesi
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Sections
Sections
IG2026: Identità Future
Venezia e Cortina, le nuove geografie del lusso
SECTIONS LIST
Dossier Speciali
AUTHOR'S LIST
Primo piano
Zanattamente buono
Affari di Gola di Paolo Marchi
Capolavori Italiani in cucina
Dall'Italia
Dal Mondo
A tutta birra
Best Before
Bowerman around the world
Carlo Mangio
China Grill
Cibi Divini
Cibografando
Dolcezze
East Lombardy
Fine writers
Frantoio Squadrilli
Fuori Expo
Giovanna a Capo-tavola
Green
Guida alla Guida
Hôtellerie
Identità Expo
Identità Golose Milano
IG2018: il fattore umano
IG2019: costruire nuove memorie
IG2020: on the road
IG2021: il lavoro
IG2022: the future is now
IG2023: ladies and gentlemen, the revolution has been served
IG2024: the disobedience
IG2025: Identità Future
In cantina
In libreria
In sala
Le nostre cene
Mare Aperto
Mondo pizza
Naturalmente
Nordic Food Lab
Passione Gelato
Pensa Tè
Signature Dishes
Ricette illustrate
Shake & shock
Spotti e mangiati
Female chef's life stories
Chefs' life stories
Tutto Expo
Partners
Events
International Events
Identità Los Angeles
Identità New York
Identità London
Identità Boston
Identità Chicago
Other Events
Identità di Gelato Senigallia
Grandi cuochi all'Opera
Identità Future
Identità Cortina
Identità di libertà
Tutti a Tavola!! #spesaalmercato
Qoco
Un risotto per Milano
Shanghai
Identità Expo
Presentazione
Calendario
Partners
Le cene di Identità Golose
A tavola con noi
Newsletters
Identità Golose
Identità di Vino
Identità di Pasta
Identità di Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Identità Golose Milano
Home
News
News
Mauro Colagreco is also opening in London at the impressive Raffles London at The OWO
Mauro Colagreco
Read
|
22-08-2023
50 Best Restaurants, the 2017 edition in Melbourne
Read
|
20-10-2016
Many confirmations for the Swiss Michelin guide
Read
|
09-10-2016 | 12:00
Michelin Uk awards Clare Smyth and Fat Duck
Read
|
07-10-2016
Seidler is Latin America's best female chef
Read
|
02-09-2016
Simone Tondo's new adventure in Paris
Read
|
24-05-2016
04-04-2016
Bottura, Food for Soul and Refettorio around the world
05-03-2016
Six new profiles in view of Identità Milano
28-02-2016
Getting closer to Identità Milano: 5 more profiles
25-02-2016
Six new profiles in view of Identità Milano
15-02-2016
A seal of approval for real Japanese restaurants is on its way
11-02-2016
Mukhin launches the WR Lab, a culinary workshop
Loading...