IT
Congress
Hub Identità Golose
Chefs
Chef
Marco Stabile
GLI CHEF
Marco Stabile
Ferdinando Martinotti
Giuliano Baldessari
Davide Canina
Alyn Williams
Michael Anthony
Stefano Deidda
Paolo Casagrande
Carlo e Giovanni Guffanti Fiori
Gianfranco Iervolino
Umberto Oliva
Umberto Bombana
Sergio Motta
Christian Puglisi
Michele Biagiola
Valeria Margherita Mosca
Carlo Cracco
Paolo Brunelli
Andrea Zanin
Francesco Martucci
Claudio Pregl
Luciano Monosilio
Davide Di Fabio
Giorgio Caruso
Yoji Tokuyoshi
Corrado Scaglione
Philippe Léveillé
Alessandro Negrini e Fabio Pisani
Jeremy Chan
Luigi Scordamaglia
Davide Oldani
Sophie Lair-Costet
Carmine di Donna
Gaetano Trovato
Nicola Dell'Agnolo
Ángel León
Iside De Cesare
Giuseppe Tentori
Rodrigo Oliveira
Sergio Capaldo
Valerio Centofanti
Gioacchino Bonsignore
Simone Padoan
Jacopo Mercuro
Giovanna Musumeci
Recipes
Recipes
Fish soup with molluscs and cavatelli
LE RICETTE
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Ravioli flavoured with lavender, nutmeg and almond
by
Aurora Mazzucchelli
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Green apple “tajarin” with pepper and blackcurrant purée
by
Pier Bussetti
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
Pike cube in inverted toast
by
Emmanuel Renaut
Glass of green apple water
by
Alain Chartier
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by
Andrea Aprea
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
Sudden delights
by
Christophe Felder
Unroasted guinea fowl
by
Massimo Bottura
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Cold cream of Idiazabal cheese, roasted tomato sorbet, sprouts salad and rye bread
by
Sergio Humada
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Cacio and Pepper
by
Antonello Colonna
Memories…
by
Franco Aliberti
Lampredotto sandwich
by
Valeria Piccini
Bowled over by an unusual bread bun
by
Viviana Varese
Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto
by
Antonio Pisaniello
Aubergine Parmigiana
by
Andrea Berton
"Mastunicola"
Spaghetti Pizza Margherita
by
Davide Scabin
Sections
Sections
Dall'Italia
Da Frezza a Li Somari: il progetto Cascina Romana porta due facce della cucina laziale a Milano
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
Sections
Ricette illustrate
Ricette illustrate
Ingredients on the tip of a pencil, edited by
Gianluca Biscalchin
Introducing Antonia Klugmann
Alchemies and ingredients of the chef from Trieste, working well in the enchanted lagoon of Venice
Read
|
13-03-2014
Niko illustrated
The best of the glorious chef from Abruzzo region in a 5-dishes path
Read
|
07-12-2013
Ceviche illustrated
In the second part of our journey to Lima, the protagonists and the recipe of the famous Peruvian signature dish
Read
|
08-09-2013
Gastón Acurio's world
The Peruvian chef is passing through special days. An illustration resumes his greatness
Read
|
07-09-2013
A journey to Sicily: Corrado Assenza
In an illustration, all the masterpieces created by the pastry-chef from Noto, the Aristotle of ingredients
Read
|
30-07-2013
A journey to Sicily: Ciccio Sultano
The illustrated narration of a meal at Ragusa Ibla’s Duomo. Memories become contemporary
Read
|
24-07-2013
22-05-2013
Cogo's mixed salad
Loading...