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Hans Välimäki

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Hans Välimäki Giulia Liu Haruo Ichikawa e Lorenzo Lavezzari Alice Delcourt Sara Scarsella and Matteo Compagnucci Antonello Maietta Diego Rossi Mario Peqini Michael Schlow Michele Lazzarini Heston Blumenthal Henrik Yde Nadia Moscardi Emanuele Mennella Lorenzo Cogo

Luca Sacchi Simone Padoan Marco Radicioni Antonella Clerici Cesare Battisti Gianfranco Vissani Felice Sgarra Joan Roca Nino Di Costanzo Giuseppe e Simone Vesi Mattia e Alessio Spadone Iginio Ventura Heinz Beck Angela Hartnett Umberto Montano

Gabriele Dani Marc Vetri Eugenio Signoroni Vitantonio Lombardo Luca Lacalamita Mathias Dahlgren Ángel León Pietro Zito Fabio Longhin Pierpaolo Ferracuti e Richard Abou Zaki Francesca Morandin Massimo Gatti Loretta Fanella Alessandro Della Tommasina Fabrizio Fiorani
Recipes

Recipes

Roasted winter leek with fermented leek juice

LE RICETTE

Roasted winter leek with fermented leek juice Mollusc ceviche
by Gastón Acurio Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by Marcello Spadone Loška smojka (loška turnip)
by Vesna e Gašper Carman Gragnano linguine, needle squid and Fobello bread sauce
by Antonino Cannavacciuolo Elements: earth, oil, safffron and chocolate
by Gianluca Fusto Pike cube in inverted toast
by Emmanuel Renaut “Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy salt
by Gennaro Esposito

S. Egidio community bread
by Pierluigi Roscioli Special relationship
by Pietro Leemann Ravioli with broccoli and sea urchins Riso al salto con ragù di vitello
by Andrea Berton Bronze drawn spaghetti, cacio, pepper, juniper and chocolate
by Enrico Crippa Parmesan rice cream with red beetroot sauce
by Andrea Berton "Espressa" Pavese soup with saffron pasta timbale
by Davide Oldani Earth

Puff of iced seawater
by Corrado Assenza Apparent egg
by Francesco Sposito Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by Claudio Sadler Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by Mauro Colagreco It could be a risotto
by Matias Perdomo Cuturro enriched with flavours and colours
by Corrado Assenza Meringue, raspberry and caramel
by Niko Romito Pizza Express
by Giuseppe Giordano
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In cantina

Laura De Vito e l'essenza del Fiano d'Avellino: alla ricerca delle sfumature

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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

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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