IT

Congress Hub Identità Golose

Chefs

Chef

Matteo Manzini

GLI CHEF

Matteo Manzini Giuseppe Oliva Sergio Humada Jordi, Josep e Joan Roca Dominga Cotarella Elio Sironi Luca Abbadir Roberta Garibaldi Simone Bonini Dario Pandolfo Sergio Dondoli Gabriele Dani Enrico Croatti Paolo Donei Fulvio Pierangelini

Romain Meder Ricard Camarena Pierpaolo Pavan Thiago e Felipe Castanho Paolo Parisi Andrew Zimmermann Ugo Alciati Marco Beretta Dani Garcia Stefano Callegari René Redzepi Paolo Griffa Giovanni Ricciardella Luca Lacalamita Kobus van der Merwe

Margarita Forés James Petrie Carlo Galloni Iginio Ventura Joan Roca Domenico Di Clemente Oriol Balaguer Femke Van den Heuvel Roberto e Fiorella Ghisolfi José Avillez Pierluigi Roscioli Gianfrancesco Cutelli Roberto Carcangiu Luca Zucchini Hideko Kawa
Recipes

Recipes

Black and red

LE RICETTE

Black and red
by Gualtiero Marchesi So-Riso croccante
by Andrea Besuschio “Smoked” rice with broccoli and clams
by Antonino Cannavacciuolo Midday in the middle of the vegetable garden
by Corrado Assenza Soft ricotta gnocchi with cotechino and lentils
by Enrico Bartolini Eggs "alla Carbonara"
by Iside De Cesare Petite Marmite
by Davide Scabin Playing with consistency
by Corrado Assenza

Hand drawn spaghetti with tomato fillet
by Alfonso Caputo Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by Roberto Carcangiu Pasta alla carbonara
by Elio Sironi Pasta e potatoes
by Nino Di Costanzo Coscia d'Anatra "Apicius" Under the tree: winter venison and hare
by Alessandro Gilmozzi Char
by Alfio Ghezzi Inner landscape
by Pietro Leemann

Risotto with red turnips, crunchy jerusalem artichoke and watercress
by Cesare Battisti Roast tripe
by Davide Oldani Sudden delights
by Christophe Felder Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
by Luigi Taglienti Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by Janez Bratovž Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by Claudio Pregl Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly
by Fabio Rossi Cuttlefish essence, cuttlefish liver emulsion and black borage
by Gennaro Esposito
Sections

Sections

Dall'Italia

Charleston a Palermo, ritorno di un’icona: la nuova visione di Giovanni Solofra

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
Search
Congress
Identità Golose Milano

Home
Sections
Cibi Divini
Nessun contenuto

Nessun contenuto

Spiacenti, al momento non è disponibile nessun contenuto.

Share

Cibi Divini

by

Author's articles list

Cibi Divini

by

Author's articles list

Latest articles published

The staff at Locanda La Clusaz after reopening. In the centre, chef Piergiorgio Pellerei, to his right the other chef and business partner, Thierry Buillet, to his right the third partner Alessandro Ménabreaz

18-07-2024

La Clusaz is once again a guarantee

Satoshi Hazama, chef and patron of Hazama at 41 Via Savona in Milan while serving Oshokuji rice under the gaze of his assistant Rosalinda Lassandro, a Pugliese woman bewitched by Japan

14-11-2023

Hazama, a bewitching Kaiseki cuisine

Davide Caranchini, Chef of the Year for the 2023 Identità Golose Guide, signs the souvenir artwork at the award ceremony on Monday 27th of March 2023 in Milan. Foto Brambilla-Serrani

04-04-2023

The future of Italy belongs to Caranchini as well

03-04-2023

Evo, the evolution of flavour according to Matarrese

Katsu Nakaji at the omakase at House of Ronin in Milan

22-02-2023

The House of Ronin is now complete thanks to omakase

Omega 3, sapid and intense Spaghetti with black garlic, oil, and chilli pepper, chlorophyll of parsley and anchovies, from chef Massimiliano Capretta at Arca in Alba Adriatica, Teramo

20-08-2022

At Arca in Alba Adriatica there’s room for the most curious food lovers

Carlo Sebastiani, Alice Vannicola and Maicol Pasquali in front of the entrance of restaurant da Sebastiani in Ortezzano, in the province of Fermo, opened on the 2nd of June 2021

17-09-2021

A nice new place in Ortezzano: Sebastiani

30-10-2020

Enzo Di Pasquale charmed me once again in his new restaurant

24-04-2019

Ventall, traditional cuisine from the 21st century

Veal liver, fermented portulaca, pink prawns and liquorice from Enzo di Pasquale at Bistrot 900 in Giulianova, Teramo

25-01-2019

Bistrot 900 and the vital lymph of Abruzzo

19-12-2018

Balobino, the nice story of 5 siblings

18-12-2018

Italian cuisine according to Ducasse

13-11-2018

Casa Urola, a piece of my heart is there

12-06-2018

Gipponi, part of the future

04-04-2018

Quique, la evolucion y el origen

Pep Romany, patron chef at Pont Sec in Denia, Spain, in front of the kitchen garden he started two years ago

24-03-2018

Denia, Pont Sec and a challenge for pizza

01-02-2018

Local restaurant, global quality

The entrance to Eleven Madison Park, Will Guidara’s and Daniel Humm’s super restaurant in Manhattan

19-10-2017

The good and the beautiful at the new Eleven Madison

A detail of Taverna del porto in Tricase Porto, Salento. A table perfect for waiting for a latecomer. Or if you’re the one who’s early

18-08-2017

There’s a Tavern on the port of Tricase

Risotto creamed with pumpkin, stir-fried porcini with thyme and a reduction of balsamic vinegar from Modena, an excellent first course by Roby Piccolin, chef at restaurant-pizzeria Ariston in Cortina d'Ampezzo, Belluno

25-02-2015

Ariston, a black swan in Cortina

Rice and duck entrails, one of the most intense moments during the brunch designed by Paolo Lopriore, chef-patron at Kitchen, his restaurant inside the Grand Hotel di Como’s park, which has just reopened after the winter break

16-02-2015

Kitchen’s memorable brunch

Chub... roots, apricots, almonds and bay leaf, a dish from the menu at Kitchen, Paolo Lopriore’s new restaurant in Tavernola, Como, tel. +39.031.516460.

07-10-2014

Free hand Lopriore in Como

27-04-2014

Umami, pleasure according to Borruso

The entrance to Esprì in Colonnella (Teramo), a "natural cuisine tavern" located in the first hilly village you encounter in Abruzzo, when arriving from the Marche, tel. +39.0861.70581. Since February 2010 the owners are Emanuela Tommolini and Fabio De Cristofaro, both 34 years old and authors of an original and convincing cuisine

14-09-2013

Esprì, natural cuisine is served

Fabrizio Ferrari, born in 1980, chef and patron at the Porticciolo 84 in Lecco, portrayed in Copenhagen with René Redzepi during his two weeks’ experience at Noma, in January 2010

27-03-2013

The road to the sea takes you to Lecco

A detail of the entrance to Al Porticciolo, the restaurant opened in 1984, in Lecco, by the Ferrari family, in Via Fausto Valsecchi 5, tel. +39.0341.498103. It is because of this very date that on the porthole there’s written Al Porticolo 84. Fabrizio Ferrari, born in 1980, starred chef since the 2004 edition of the Michelin Guide, has never betrayed the vocation of his parents for a seafood cuisine, except he transforms it following his ideas and experiences. The dishes that made the fortune of this restaurant during the last century are not missing. Therefore, two ways of cooking fish share the same roof

23-03-2013

Ferrari’s sea, two worlds in one

01-03-2013

Aromando, love is served

The entrance to the restaurant Refettorio Simplicitas at number 2 in via dell'Orso in Milan, tel.+39.02.89096664, an oasis of goodness halfway between the Accademia di Brera and Teatro alla Scala

22-02-2013

Refettorio, a rich Simplicitas

Raffaello chopped meat, an excellent dish at Vicolo del Curato in Fano, near Pesaro Urbino, Marche region, chef patron (with his sister Beatrice), Federico Delmonte, phone +39.0721.809372. Beside the joyful aspect, we have here a clever and lively battuta di fassona (chopped bovine meat from Piedmont) dressed with olive oil, lime juice and then wrapped into dehydrated coconut, served with tomatoes from Vesuvio dressed with Balsamic vinegar

03-01-2013

Delmonte, the new face of Marche

Follow us on social networks

Sections

Discover the sections of Identità Golose Magazine

Dal Mondo

Dall'Italia

Primo piano

Carlo Mangio

Zanattamente buono

Mondo pizza

Affari di Gola di Paolo Marchi

Chefs' life stories

In cantina

A tutta birra

Identità Expo

IG2024: the disobedience

In libreria

Female chef's life stories

Dolcezze

See the full list

Identità Web - Italian magazine of international cuisine | Copyright Identità Web S.r.l. - All rights reserved

COUSINE MAGAZINE

Home Chefs and Protagonists Recipes Sections Editorial staff Partners News

Contacts Privacy Policy Cookie Policy

Identità Golose web magazine italiano di cucina internazionale
Identità web food protagonists sie map

IDENTITÀ MILANO CONGRESS

Identità Milano Congress welcomes on stage the greatest professionals of cooking and pastry, chefs who know how to give an original imprint to their work, in the field of tradition and along the paths of creativity.

Cos'è il congresso Chi siamo La sede Albo d'oro premiati

EDIZIONE 2023

Presentazione Identità Milano 2023

IDENTITÀ GOLOSE MILANO

Identità Golose Milano is the International Hub of Gastronomy: a theater of chefs, that during the year hosts some of the most prestigious protagonists of fine dining, from Italy and the rest of the world.

Discover the menu and book a table

OTHER EVENTS

Milano FOOD&WINE Festival Roma FOOD&WINE Festival Identità London Identità New York Grandi cuochi all'Opera Identità Golose a Host Tutti a Tavola!! #spesaalmercato Identità di libertà Qoco Un risotto per Milano Shanghai A tavola con noi

GUIDA RISTORANTI

Guide to fine restaurants in Italy and around the world with awards to young stars

Guida 2023

GUIDA BOLLICINE

Bollicine del mondo is the innovative app by Identità Web that collects 625 wineries, 23 food and wine itineraries, 29 countries, 6 continents, 16 expert tasters.

Progettazione grafica e sviluppo sito web a cura di Elia Bogani

FEED RSS

Rubriche

Identità Web S.r.l. - Corso Magenta, 46 - 20123 Milano - P.I. e C.F. 07845670962
t. +39.02.48011841 - f. +39.02.48193536

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