IT
Congresso
Iscrizioni & Acquisti
Hub Identità Golose
Identità digitali
Guida Ristoranti
La guida online
Scarica l'app da Google Play
Scarica l'app dall'Apple Store
Guida Bollicine
Presentazione
Scarica l'app dall'Apple Store
Scarica l'app da Google Play
Chefs
Chef
Angelo Biscotti
GLI CHEF
Angelo Biscotti
Dani Garcia
Emanuele Manfroi
Bernardo Paladini
Sarah Grueneberg
Agostino Perrone and Giorgio Bargiani
Mehmet Gürs
Francesco Apreda
Missy Robbins
Stefano Ciotti
Rafael Peña
Ivan e Matteo Piffer
Alyn Williams
Giuseppe Zen
Mizukami Riki
Andrea Aprea
Franck Cerutti
Roberto Petza
Tatsuya Iwasaki
Giuseppe Palmieri
Ivano Mestriner
Jordi Roca
Marco Beretta
Marta Grassi
Giuseppe e Simone Vesi
Massimiliano Prete
Pietro Leemann
Rossella Cerea
Gianluca Gorini
Carmen Vecchione
Ana Roš
Christoph Lindpointner
Valentina Tepedino
Enrico and Roberto Cerea
Marta Cotarella
Roberto Carcangiu
Marcello Leoni
Ezio Santin
Ezra Kedem
Christophe Felder
Hans Välimäki
Jordi Herrera
Gioacchino Bonsignore
Stefano Baiocco
Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
Recipes
Recipes
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
LE RICETTE
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by
Janez Bratovž
Tripe ravioli
by
Davide Oldani
Petite Marmite
by
Davide Scabin
Dumplings with squill-fishes, artichokes and sweet potato
by
Moreno Cedroni
Beetroot
by
Jordi, Josep e Joan Roca
Oyster marinated with pork face and spinach
by
Jordi Vilà
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Beetroot, goat's cheese and honey salad
by
Eugenio Pol
The carrier pigeon
by
Enrico and Roberto Cerea
Focaccia
by
Claudio e Anna Vicina
Anchovies, bitter coffee, orange and pasta
by
Davide Oldani
Beef goulash
by
Daniel Canzian
Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme
by
Riccardo Monco and Annie Féolde
“Wedded” fish soup
by
Gennaro Esposito
Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto
by
Antonio Pisaniello
Marinated salmon and foie gras
by
Carlo Cracco
Burnt oil cream with Banded Dye-murex
by
Carlo Cracco
Cacio and Pepper
by
Antonello Colonna
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by
Alberto Bettini
Woodcock for 6 woodcocks
by
Mauro Uliassi
Baked onion with spaghettoni and anchovy sauce
by
Davide Scabin
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Pasta and beans with a mussel emulsion
by
Francesco Sposito
Sections
Sections
Restaurant Business Management
Restaurant Business Management: i temi e i docenti dell'atteso Master Iulm/Identità Golose
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
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 Pizza
Identità di Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Shop
Identità Golose Milano
Identità Digitali
Guida Ristoranti
Guida Bollicine
Home
Recipes
Recipes
Search
Please fill in the fields below to search our Recipes' database.
Category
...
Starters
Meat dishes
Desserts
Cheese
Fish dishes
Pizza
Basic preparations
Pasta and risotto dishes
All-in-one dishes
Vegetable dishes
Soupe
Event
...
Identità Milano 2018
Identità Milano 2017
Identità Milano 2016
Identità Milano 2015
Identità Milano 2014
Identità Milano 2013
Identità Milano 2012
Identità Milano 2011
Identità Milano 2010
Identità Milano 2009
Identità Milano 2008
Identità Milano 2007
Un risotto per Milano 2011
Roma FOOD&WINE Festival 2013
Ingredient
Name
Bread, salted butter & raspberry
Parmesan rice cream with red beetroot sauce
4.0 Everything began
Pumpkin
Lemon-scented rice with soya caramelised eel
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
Puff of iced seawater
Red mullet whitebait with oregano ice-cream, kombu seaweed and Etna sour cherry syrup
Summary
Green tea tartlet with Navelli saffron prawn and orange salad ice-cream
Mushroom consommé flavoured with garden and forest herbs
Foie Gras Royale ‘ Texture of Corn’
Wild Hare, Chocolate, Watercress and Birch Sap
...a simple salad
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
Pigeon baked in oak ash with cooked must sauce
Soft potato with verbena and roast kidney
Crispy goose leg with foie gras potatoes and scallion
Potato Dumplings with Squab in Guazzetto
Lidia’s Recipe
Vegetable cone with fried fish
Mozzarella-filled squid sandwich
Veal ragout with nitrogen and rice lasagne
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
Sound of the Sea
Crescentina bread for people affected by coeliac disease
Marine choreographies from traditional recipes
The sea, in a clam soup
Flavours of Abruzzo
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
"Che figata"
Fig dessert
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
Loading...