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Nadia Moscardi Cesare Battisti Mitsuharu Tsumura Andrea Aprea Jordi Roca Alessandro Giardiello Jordi, Josep e Joan Roca Valentina Tepedino Maria Josè San Román Peter Brunel Roberto Okabe Filippo Chiappini Dattilo Gino Pesce and Patrizia Ronca Joxe Mari Aizega Simone Zanoni

Massimo Minutelli e Tony Melillo Jason Atherton Moreno Cedroni Caterina Ceraudo Mehmet Gürs Marco Stabile Will Guidara Antonio Borruso Giacomo Devoto and Gianmarco Ferrandi Marcello Spadone Giuseppe Rizzo Luigi Scordamaglia Oriol Balaguer Alberto Gipponi Zuo Cuibig

Federico Graziani Giancarlo Perbellini Giorgio Nisoli Marta Cotarella Christian Milone Angelo Corvitto Paolo Griffa Paolo Mancuso Antonello Colonna Nazario Biscotti Marianna Vitale Nicola e Pierluigi Portinari Giovanni Cuocci Maurizio Bernardini Alessandro Della Tommasina
Recipes

Recipes

Egg yolk, olive oil and fried vegetables

LE RICETTE

Egg yolk, olive oil and fried vegetables
by Josean Alija Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by Gian Pietro e Giorgio Damini Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
by Andrea Mattei Carnaroli riso(co)tto with almond milk, saffron, Malvasia delle Lipari and candied orange
by Accursio Craparo Country simplicity
by Corrado Assenza Luminous salad, vanilla vinaigrette, Catalan cream
by Christophe Felder Mollusc ceviche
by Gastón Acurio Smoked caviar and iced zabaione

Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by Enrico Crippa Dive into the sea
by Emanuele Scarello Herring Omelette with fine shopped herbs and “panxeta curada” “Marinara” mussels
by Carlo Cracco Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by Elio Sironi Botrytis Cinerea Head mackerel and ALL BEER AHEAD
by Luigi Taglienti

Toro, foie gras powder, freeze dried raspberry
by Alvin Leung Cod and hare
by Moreno Cedroni Carn’e pesce (reference to Gualtiero Marchesi)
by Daniel Canzian "Perlina" aubergine cannolo in crunchy pasta, ricotta, cherry tomato and Ragusano DOP
by Pino Cuttaia Breadsticks on a sheet of salt
by Tomaž Kavcic Veal ragout with nitrogen and rice lasagne
by Andrea Berton Black and red
by Gualtiero Marchesi Saffron risotto with pepper transparency
by Enrico Bartolini
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Latest articles published

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Filippo Bartolotta, Paolo Marchi and Cinzia Benzi at the presentation of the new guide Bollicine del mondo, last week at Teatro Manzoni in Milan

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Discovering Bollicine del mondo: a universe of sparkling wines in a new app from Identità Golose

On Wednesday 23rd of March, on identitagolose.it we live streamed the presentation of the Guida alle Bollicine del Mondo

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19-04-2021

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14-04-2021

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Virtual trip to Champagne: family prestige

Asa Johansson in a photo by Francesca Fumagalli

23-12-2020

Asa Johansson, a wine writer in love with Italy

Essi Avellan in a photo from Michaël Boudot

13-11-2020

Essi Avellan and the future of sparkling wines around the world

30-09-2020

Sauternes Yquem for 60 euros per bottle: Bernard Arnaud’s revolution

Didier Mariotti, new chef de cave at Veuve Clicquot. We will meet him in person at the Identità Golose Congress late in October, within Identità di Champagne

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Didier Mariotti from Veuve Clicquot: back to the origins

The vineyards of Zuccardi - Valle de Uco, in the background, the majestic Andes

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From Avellino to the top of the World’s 50 Best: Zuccardi’s talent for wine

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Olivier Borneuf and his first World Sauternes Day

29-05-2020

Julie Cavil, first female Chef de Cave at Maison Krug, presents the Grande Cuvée 168 with Olivier Krug

Matteo Lunelli since 2011 is president and CEO at Cantine Ferrari, Trento. In this interview he illustrates his personal experience with the Coronavirus emergency, as well as strategy that Italy as a system (and the hospitality industry in particular, which was hit particularly hard) will need to adopt to recover. He says: «We’ll make it». Here is how...

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(photos from Claudia Calegari)

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Sella & Mosca, a new sprint in Alghero

Blind tasting during Nebbiolo Prima

15-04-2017

Nebbiolo Prima confirms: there’s a guaranteed future for Barolo 2013

Fausto Maculan, in the middle with a bottle of XL Quarantesima vendemmia, with daughters Angela (on the left) and Maria Vittoria (on the right)

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Fausto Maculan, 40 harvests for a great wine maker

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An excellent welcome for Brunello di Montalcino 2012

Last week Vincent Chaperon, oenologist of the famous French maison Dom Pérignon, presented the 2005 vintage of the rosé Champagne: Chardonnay, Pinot Noir from the best Grand Cru plus some extra red wine, also from Pinot Noir grapes

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Dom Pérignon Rosé: rich and to be drunk generously

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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