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Luca Landi Manolo De La Osa Simone Cozzi Nino Rossi Angelo Corvitto Ciccio Vitiello Francesco Martucci Gastón Acurio Diletta Zenna Fabio Barbaglini Luca Lacalamita Maurizio Bernardini Romain Meder Antonio Pisaniello Stefano Baiocco

Paul Liebrandt Antonio Bachour Tony Mantuano Anna Sartori Giuseppe e Simone Vesi Daniel Humm Francesco Arena Matthew Orlando Giuseppe Li Rosi Bertrand Grébaut Alberto Faccani Gianfranco Pascucci Jason Atherton Ezra Kedem Michael Anthony

Valentina Rizzo Marcos Di Battista Luciano Monosilio Wicky Priyan Jacques Décoret Andrew Zimmermann Andrea Aprea Andrés Torres Davide Oldani Jordi, Josep e Joan Roca Marc Vetri Sergio Colalucci José del Castillo Hervé Fleury Luca Abbadir
Recipes

Recipes

White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé

LE RICETTE

White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by Andrea Aprea Summer trout
by Ana Roš Consommé-gelé of mussels, escabeche and crispy bomb rice
by Paco Morales Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by Franco Aliberti Sardine with anchovy butter and walnut rye bread Veal fillet “Raviolo” with bone marrow
by Emanuele Scarello Ravioli with broccoli and sea urchins Risotto with red turnips, crunchy jerusalem artichoke and watercress
by Cesare Battisti

Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by Mauro Colagreco Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by Andrea Mattei Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce and parsley
by Moreno Cedroni Foie Gras Royale ‘ Texture of Corn’
by Sat Bains Anconetana Cod
by Moreno Cedroni Bread, chocolate, oil and salt
by Luca Lacalamita Clay baked crosne
by Peeter Pihel Absolute Synthesis
by Corrado Assenza

Friday squilla mantis
by Mauro Uliassi Muhu hapurokk
by Peeter Pihel Char
by Alfio Ghezzi Bowled over by an unusual bread bun
by Viviana Varese Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by Fabio Baldassarre Veal ragout with nitrogen and rice lasagne
by Andrea Berton Marinated scallops, jerusalem artichoke and truffle Time to rest
by Corrado Assenza
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Latest articles published

Acrobatics to buy food in Shanghai, today (photo Reuters/Aly Song)

01-06-2022

Isolated, confined, on house arrest: the hard life of Italian cooks in China

Beijing at the beginning of the reopening (photo Washington Post)

03-06-2020

The reopening chaos in China

Photo AFP/South Morning China Post

01-05-2020

Weather forecasts for Italian restaurants in China

The team of Da Vittorio Shanghai, which opened a few weeks ago in Bund. In the middle, Chicco Cerea, and to his right resident chef Stefano Bacchelli

06-08-2019

Da Vittorio arrives in Shanghai. Excellent from the start

Niko Romito and Bulgari’s adventure has begun with Ristorante in Beijing, China. It’s in Building 2 Courtyard No 8 Xinyuan South Road, in Chaoyang. Coming up: Dubai (by the end of the year), Shanghai (March 2018). In the photo, the entrance to the restaurant in a post taken from Romito’s instagram account

15-11-2017

Niko Romito out to conquer Beijing

(photo Chronicle/Craig Lee)

23-05-2017

A shot of Romanée-Conti

A photo from Chop Chop Club, the third restaurant opened a few days ago by French Paul Pairet, soon to speak at Identità Milano. The restaurant has a simple yet often unmet essential goal: serve large dishes cooked in the best possible way

25-02-2017

Paul Pairet’s clockwork restaurant

Riccardo La Perna, born in Ragusa in 1978, executive chef at restaurant Ottoemezzo Shanghai. The latter is an important piece in the Chinese mosaic of Umberto Bombana, from Bergamo, whom we’ll celebrate at Identità Milano on 4th-6th March 2017. The restaurant in Shanghai conquered two Michelin stars in the first edition of the local Red guide, presented a few weeks ago

05-12-2016

Ragusa is the winner in Shanghai

Since last spring, Francky Semblat is Joël Robuchon’s executive chef at L’Atelier. The restaurant has just received two Michelin stars from the first edition of Michelin Shanghai. "I do what our maestro requires", he tells our reporter Claudio Grillenzoni (photo by hk.on.cc)

27-09-2016

The mayor of the palace

The fascinating interior of restaurant Mercato, inside the Three on the Bund in Shanghai, China. "This restaurant serving fusion cuisine inspired by Italian recipes was born thanks to the idea of Alsatian chef Jean-Georges Vongerichten, who put the very young Korean chef Sandy Yoon in charge (photo smartshanghai)

21-03-2014

Jean-Georges’ Italy is in Shanghai

Scallops and caviar by 24-year-old chef Natalino Ambra, from Prato, solidly at the helm of restaurant Va Bene in Shanghai, in the Xintiandi neighbourhood, tel. +86.21.63112211. Among the most pleasant surprises in town

18-02-2014

Va Bene, all right

Corrado Michelazzo ends the dinner in his restaurant,10 Corso Como, with an artistic performance: fruit-based colours, fruits of the forest used for garnishing, brushes of custard cream, smudges of chocolate, drawings made with compotes

14-12-2013

There’s lots of Italy in Shanghai/2

The entrance to 10 Corso Como in Shanghai, in China. Carla Sozzani’s store opened downtown a few weeks ago. Here you can find many excellent products and, on the top floor, the food of Corrado Michelazzo, an old acquaintance of Identità just like Zenato, a winery that accompanied his debut during a pleasant evening

13-12-2013

There’s lots of Italy in Shanghai

A table with only 10 seats, 22 dishes served over 4 hours, with the aid of waiters as well as audio and video technicians: this is the synthesis of Ultraviolet, a restaurant in Shanghai, China, conceived by French chef Paul Pairet. The address is unknown and there is no telephone number: if you want to live this experience (2.500 yuan, about 300 euros) you need to send an email to info@uvbypp.cc. The meeting point is at Mr&Miss Bund: from there, you will be guided by limo to the restaurant (blindfold!)

20-06-2013

Journey to the centre of the earth

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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