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Hervé Fleury

GLI CHEF

Hervé Fleury Tatsuya Iwasaki Luciano Tona Chiara, Andrea e Stefano Soban Tim Raue Sergio Capaldo Gennaro Nasti Mitsuharu Tsumura Fabrizio Mantovani Wylie Dufresne Gianni Zaghetto Renato Bosco Giorgio Locatelli Aurora Mazzucchelli Fabrizio Molteni

Ferdinando Martinotti Giuseppe Zen Simone Padoan Alfredo Russo Arianna Consiglio Roberto Petza Paul Liebrandt Lionello Cera Diletta Zenna Nicola Perullo Alberto Bettini Gianfranco Iervolino Luigi Acciaio e Jessica Tomaino Luca Montersino Corrado Sanelli

Tony Lo Coco Eric Bordelet Matteo Casone Wicky Priyan Antonello Colonna Antonio Borruso Sarah Grueneberg Tony Mantuano Mario Peqini Alessandro Roscioli Philippe Léveillé Roberto Pongolini Clelia d'Onofrio Eric Ezechieli Carmen Vecchione
Recipes

Recipes

Pigeon baked in oak ash with cooked must sauce

LE RICETTE

Pigeon baked in oak ash with cooked must sauce
by Fabio Baldassarre Pumpkin
by Mehmet Gürs Cloud of pennyroyal with asparagus and sesame
by Stefano Baiocco Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by Claudio Pregl Crispy goose leg with foie gras potatoes and scallion
by Enrico Bartolini Midday in the middle of the vegetable garden
by Corrado Assenza 2007 version, a mushroom and garlic consommé that becomes a traditional soup
by Jacques Décoret Muhu hapurokk
by Peeter Pihel

Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by Fabrizio Camplone Cuttlefish "Risotto"
by Ivano Mestriner Mushroom consommé flavoured with garden and forest herbs
by Alex Atala The sweetness of rice
by Alessandro Negrini e Fabio Pisani Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by Felice Sgarra Fondant tripe
by Davide Oldani Winter forest scenery (sweet finger food)
by Yoshihiro Narisawa Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano

Potato noddles with pecorino soup and seaweed
by Christian Puglisi ”Tataki” of capercaillie with caramellized rowanberries. Raw liqourice and carrots from our own garden cooked in it´s own juice. Served with a small liqourice tasting herb salad
by Björn Frantzén Rigatoni with mastic resin and raw porcini mushrooms
by Carlo Cracco So-Riso croccante
by Andrea Besuschio Arctic cloudberries HV
by Hans Välimäki Cream of beans and mixed pasta
by Gualtiero Marchesi Brazil nuts tart with whiskey ice cream, curry and chocolate
by Alex Atala Nikko Spring
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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