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Alessandro Tomberli

GLI CHEF

Alessandro Tomberli Guglielmo Paolucci Giuseppe Rizzo Iginio Massari Ermanno Zanini Christian Milone Cristiana Romito Isabella Potì Luca Zaccheroni e Omar Casali Enrico Berto Alberto Bettini Fabio Rossi Alessandro Borghese Ricard Camarena Federico Quaranta

Emmanuel Renaut Manuele Senis Caterina Ceraudo Accursio Craparo Missy Robbins Stefano Ciotti Jeremy Bearman Lello Ravagnan Antonio Cappadonia Roberto e Fiorella Ghisolfi Enrico Pierri Jun Lee Maria Josè San Román Luca Lacalamita Ciro Salvo

Angelo Rumolo Ezio Santin Titti Traina Fabio Barbaglini Massimo Bottura Alberto Morello Giulio Terrinoni Mariella Organi Giuseppe e Simone Vesi Gennaro Battiloro Ivan e Sergey Berezutsky Enrique Olvera Gianfranco Vissani Luca Landi Michele Abbatemarco
Recipes

Recipes

Bocadillo helado amour

LE RICETTE

Bocadillo helado amour “Mexirica” consommé with raw mushrooms
by Roberta Sudbrack Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce and parsley
by Moreno Cedroni Smoked caviar and iced zabaione Fish With Açaí Heirloom carrot Gnocchi Luminous salad, vanilla vinaigrette, Catalan cream
by Christophe Felder Rutabaga with Pork bouillon and Oregano
by Christian Puglisi

”Tataki” of capercaillie with caramellized rowanberries. Raw liqourice and carrots from our own garden cooked in it´s own juice. Served with a small liqourice tasting herb salad
by Björn Frantzén Senigallia Fest baby squid and crab juice
by Mauro Uliassi “Wedded” fish soup
by Gennaro Esposito Rigatoni with mastic resin and raw porcini mushrooms
by Carlo Cracco Foie Gras Royale ‘ Texture of Corn’
by Sat Bains Absolute Synthesis
by Corrado Assenza Mocofava with special ciccioli
by Rodrigo Oliveira Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
by Filippo Chiappini Dattilo

Italian foie gras with anchovy ice-cream
by Luigi Taglienti Steemed Leeks from last summer, curdled milk and sage salt
by Magnus Nilsson Fondant tripe
by Davide Oldani Potato snack
by Chiara Patracchini Check salad
by Davide Scabin Carbonara sauce, bacon, black pepper and spooned pasta
by Davide Oldani Potato Dumplings with Squab in Guazzetto
by Lidia e Joe Bastianich Under the tree: winter venison and hare
by Alessandro Gilmozzi
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La crescita di Maratea passa attraverso il fascino (e il rilancio) del Santavenere

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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

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Alexandre Mazzia, three-Michelin-starred chef in Marseille, closes one of his multi-course sequences with: Smoked and seared blue lobster tail and claw, watercress, herbaceous shells, head and claw jus; then Marinated scallop, smoked cress, beetroot, scallop milk and granité; finally Razor clams, puffed barley, salty and seaweed condiment, egg nog. Photo by David Girard

05-04-2025

What’s on the menu at Alexandre Mazzia, the three-star French chef who's changing the rules of the game

Willem Hiele and the shrimps. The chef is a flagbearer of the gastronomic culture of the Ostend coast in Belgium

30-12-2024

The prophet of the Ostend shrimps (those caught on horseback): at Willem Hiele's, where nature is cooked

A sneak peek at the kitchen: Antonino Cannavacciuolo with Gianluca Renzi, in the middle, at work in the kitchen of Cannavacciuolo-Le Cattedrali, the new restaurant inside Le Cattedrali Relais in Valleandona di Asti, Piedmont

17-07-2024

In the name of taste: we went to Cannavacciuolo's new restaurant, with chef Gianluca Renzi

Pichaya Soontornyanakij, better known as Chef Pam, and her maître from the Marche region Sacha Di Silvestre: they are the stars of Potong, one of the world's best restaurants, cooking 'Progressive Thai-Chinese' in Bangkok, Thailand. Photo Carlo Passera

20-06-2024

After starting as a pizzaiolo in the Marche region, he is now an established maître in Bangkok: 'Working in the dining room is great'

Rat has brains: certainly the most striking dish (but there are also 'grilled rats' among the 22 tastings offered by Gaggan Anand at his restaurant Gaggan, in Bangkok

24-05-2024

Rat brains, grilled rat and other delicacies: another way of catering at Gaggan’s

Viviana Varese and her new challenge: since the 18th of March she’s chef at restaurant Passalacqua in the ultra-luxury hotel bearing the same name in Moltrasio, on Lake Como, voted best in the world by the 50 Best Hotels

29-04-2024

Aristocratic recipes, a kitchen open 22 hours a day: we dined at Viviana Varese's Passalacqua

Davide Caranchini, chef at Materia in Cernobbio (Como) will talk at Identità Vegetali at Identità Milano 2024, on Monday 11th March at 11 a.m. in the Sala Blu2 of MiCo in Milan, the venue of the congress

28-02-2024

Phenomenology of Davide Caranchini, who will talk at Identità Vegetali, within Identità Milano 2024

Italian-Argentinian chef Paulo Airaudo, two stars in San Sebastian, now stars with his voluptuous cuisine also in Florence, at Luca's restaurant in boutique hotel La Gemma

25-01-2024

Paulo Airaudo in Florence: we tried the jewel-like restaurant at Hotel La Gemma

Chef Mauro Colagreco and one of the dishes on his menu dedicated to fruit that most impressed us: Zucchini and Hermit crab

20-06-2023

Immersed in nature: a visit to Mauro Colagreco's gardens and his tuttifrutti menu

Isabella Potì and Floriano Pellegrino, wife-husband but above all chefs at Bros in Lecce

06-05-2023

'Our journey through the unpleasant flavours of Salento': the provocative and precise fine dining offer of Bros in Lecce

A spoon with one of the ravioli from Un coniglio al mare, a dish from the Parallels Experience menu at Il Pagliaccio in Rome. Chef Anthony Genovese is in a state of grace. Photo Tanio Liotta

05-03-2023

Anthony Genovese: the new Parallels menu is an explosion of taste and intelligence

The Kulm Hotel in Sankt Moritz and chef Mauro Colagreco

28-02-2023

Mauro Colagreco and his mountain cuisine: we stayed at The K in Sankt Moritz, in the legendary Kulm Hotel

Davide Caranchini, chef-patron of Materia in Cernobbio (Como)

19-01-2023

A different Lake Como: game, mountains, forest... Davide Caranchini tells us about it in a new great menu

The kitchen at Enoteca Pinchiorri fully at work: we only stole a moment from Alessando Della Tommasina and Riccardo Monco, to take this photo

24-10-2022

«We don’t make signature dishes»: the contemporary approach of Enoteca Pinchiorri beyond every commonplace

14-10-2022

Riccardo Camanini and his risotto revolution. Eight versions in 24 years, to transform a dish

Antonia Klugmann in a portrait by Tanio Liotta right outside the kitchen at L'Argine, in Friuli

28-09-2022

The nature of Antonia, Antonia surrounded by nature: Klugmann’s perfect harmony in Vencò

Carlo Cracco and Mattia Pecis. The great chef from Vicenza with his pupil from Bergamo is the protagonist at Cracco Portofino, where he approaches meatless cuisine for the first time, exalting fish and the extraordinary vegetation of Liguria. Photo Tanio Liotta

24-09-2022

The Venetian master, the Lombard pupil, and Ligurian cuisine. Carlo Cracco and Mattia Pecis: great dishes in Portofino

Norbert Niederkofler and Lukas Gerges on the roof, Michele Lazzarini is instead going down: the spreading of Cook the mountain passes also through this phase of passage at St. Hubertus, in Alta Val Badia

12-09-2022

The development of Cook the mountain, the transition of St. Hubertus: here is how Niederkofler builds the future

Pork from Montaione, baby onions with saffron, apricots with miso and cream of fish roe: excellent, a dish that is worth the trip, at Lunasia with Luca Landi. Photo Tanio Liotta

09-09-2022

An exceptional marinated pork and other delicacies from Luca Landi, who presents Versilia in an original way

The three men from Disfrutar in Barcelona, who know how to create unique emotions in the kitchen: left to right Eduard Xatruch, Oriol Castro and Mateu Casañas (created from a photo on their website)

07-09-2022

A magnificent experience at Disfrutar in Barcelona: going against the time, surprising beyond trends

Chef Simone Cantafio at Stüa de Michil inside La Perla, in Corvara, Val Badia, South Tyrol. Beside him, the excellent (like all the dining room staff) maître Valentina Stani

15-07-2022

The borderless revolution at Stüa de Michil: our journey around the world with Simone Cantafio

Mauro Colagreco and, right, in the photo by Tanio Liotta, one of the most beautiful and delicious dishes in his menu Univers Mirazur Fleurs, that is to say Tartellette of rose with chantilly and smoked eel

11-07-2022

Flower power: Mauro Colagreco’s surprising new menu at Mirazur (a photo gallery in 20 dishes)

Alvaro Clavijo, born in 1985 in Bogotá, Colombia. He’s the patron-chef at El Chato in the Latin American capital, but he also signs the menu at Mitù in Milan

16-06-2022

Alvaro Clavijo between two continents: El Chato in Bogotà and Mitù in Milan (spoiler: you’ll have a great time in both places)

Jordi, Josep and Joan Roca, that is to say the three-brothers-and-souls of the iconic El Celler de Can Roca in Gerona, in Catalonia

13-06-2022

A tasting of 32 dishes at the iconic Celler de Can Roca, or how to enjoy a great maison in wonderland

An emblem of Belgian cuisine, Brussels sprouts in the appetizer served at Bon Bon, the two-Michelin star restaurant of Christophe Hardiquest, the chef and patron who announced he will close for good on the 30th of June in view of new projects. In the dish in the photo, the Brussels sprouts end up in a mini crepe with pulled oxtail and smoked mustard. All the photos are from EquinoxLightPhoto

25-03-2022

Brussels and its great chefs: discovering Belgian taste at Bon Bon di Christophe Hardiquest

Celeriac with smoked cod roe and cream of milk fermented with caviar, an aesthetically exceptional dish, with very clean flavours. This is one of the dishes in the new menu at Geranium in Copenhagen. Søren Ledet, its director and co-patron together with Rasmus Kofoed, will be among the international guests at the next edition of the Identità Milano 2022 congress, from the 21st to the 23rd of April. But the entire programme will be available this week. Photo Claes Bech-Poulsen

17-03-2022

Eleven Italians at Geranium, which is aiming for n.1. The new tasting menu. They will be at Identità Milano

Leo Espinosa in her office at Leo, great Colombian cuisine in Bogotà. Here she shows a sketch of a dish she'll make in the future

01-03-2022

Caimani, ants, giant fish, larvae. Superb cocoa and coffee. Leo Espinosa's menu is an ark of flavours

Riccardo Camanini at Identità Milano 2021 (photo Brambilla-Serrani)

22-12-2021

A chat with Riccardo Camanini: new game-based dishes, the 50Best-triumph, the Michelin-disappointment... And serenity

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

16-10-2021

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

Davide Guidara relaxing on the grass at his vegetarian restaurant I Tenerumi, inside the Therasia Resort in Vulcano, Aeolian islands, Sicily. All the photos are from Tanio Liotta

09-07-2021

An extraordinary Davide Guidara at Therasia in Vulcano: his 100% vegetable menu charmed us

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Identità Web S.r.l, con sede in Milano, Corso Magenta 46, P.IVA 07845670962, email info@identitaweb.it, è proprietaria, ideatrice e sviluppatrice della piattaforma internet di cui al sito www.identitagolose.it ed è editrice della testata giornalistica “Identità Golose Web - ”, registrazione Tribunale di Milano n. 32 del 31 gennaio 2018, Direttore Responsabile: Paolo Marchi