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Luigi Sartini

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Luigi Sartini Giovanna Musumeci Jun Lee Massimo Spigaroli Andrea Paternoster Roberta Merolli e Giovanni Solofra Hans Välimäki Andrea Ribaldone Dario Pandolfo Luciano Alberti Andrea Mattei Donato Ascani Giorgio Locatelli Roberto Okabe Jeremy Bearman

Simona Carmagnola Jacopo Malpeli Pietro Zito Tim Raue Sang Hoon Degeimbre Vitantonio Lombardo Anna Sartori Luciano Monosilio Claudio Sadler Dani Garcia Corrado Scaglione Luca Sacchi Alex Atala Francesco Sposito Luciano Tona

Gianfrancesco Cutelli Antonio Ziantoni Mauro Petrini Mathias Dahlgren Moreno Cedroni Catia Uliassi Davide Rampello Andrea Zanin Fabio Rossi Hilde Soliani Manolo De La Osa Francesco Sodano Kei Kobayashi Wylie Dufresne Massimiliano Prete
Recipes

Recipes

Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce

LE RICETTE

Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by Igles Corelli Veal tripe with honey agaric mushrooms and seafood
by Gennaro Esposito Friday squilla mantis
by Mauro Uliassi Earth Mezze maniche with “ragout”… 847 km from Naples
by Enrico Crippa Puff of iced seawater
by Corrado Assenza Crispy goose leg with foie gras potatoes and scallion
by Enrico Bartolini Milk curd, “D’O” caviar and golden pear
by Davide Oldani

Cuttlefish gnocchi, broccoli juice, Romanesco broccoli and Taggiasca olive oil
by Andrea Berton Risotto with Cilento dried figs, cod and basil
by Gennaro Esposito Plantain gnocchi Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by Antonino Cannavacciuolo Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by Mehmet Gürs Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by Magnus Ek Rigatoni, lettuce with liquorice and grated oil butter
by Carlo Cracco Shadow of oil
by Franco Aliberti

Egg and cauliflower
by Antonia Klugmann Oh my dear planet
by Pietro Leemann Salsify spaghetti, Lardo d’Arnad and white truffle
by Emmanuel Renaut Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by Alberto Bettini Bronze drawn spaghetti, cacio, pepper, juniper and chocolate
by Enrico Crippa Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by Enrico Crippa Consommé-gelé of mussels, escabeche and crispy bomb rice
by Paco Morales Mixed Boiled Meats (without boiling)
by Massimo Bottura
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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