IT

Congress Hub Identità Golose

Chefs

Chef

Matthew Kenney

GLI CHEF

Matthew Kenney Davide Guidara Davide Cassi Paul Pairet Oriol Balaguer Fabio Longhin Alessandro Roscioli James Petrie Giorgio Nava Franco e Raffaella Cazzamali Stefano Guizzetti Missy Robbins Marianna Vitale Giovanni Ricciardella Angelica Giannuzzi

Angelo Corvitto Matias Perdomo Richard Toix François Daubinet Alice Delcourt Mariella Organi Enzo Coccia Ezio Santin José del Castillo Giovanni Porro Matteo Casone Giuseppe e Simone Vesi Jessica Rosval Stefano Callegari Pierluigi Roscioli

Aurora Mazzucchelli Tommaso Zoboli Matteo Pisciotta Luca Pardini, Edoardo Grassi e Marco Civitelli Eric Bordelet Emmanuel Renaut Luigi Scordamaglia Massimiliano Prete Riccardo Antoniolo Janaina Torres Pier Bussetti Daniel Berlin Carlo Sebastiani Alessandro Troccoli Fabrizia Meroi
Recipes

Recipes

Puff of iced seawater

LE RICETTE

Puff of iced seawater
by Corrado Assenza Sea mousse Herb tortelli in a double reduction
by Enrico Bartolini Truffle delicacy of pear Macaé
by Thierry Bridron Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano Bronze drawn spaghetti, cacio, pepper, juniper and chocolate
by Enrico Crippa Zolla di Certosa
by Paolo Lopriore Fish With Açaí

Grilled lavaret strips, cress paté, artichokes, orange and lemon
by Emmanuel Renaut Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly
by Fabio Rossi Lightly smoked cod's head with cauliflower in brown butter and salted, dried cod roe
by Daniel Berlin Beetroot risotto, Franciacorta sauce and Grana cheese
by Gualtiero Marchesi Mozzarella-filled squid sandwich
by Heinz Beck Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by Maria Josè San Román Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by Roberto Carcangiu Bonito parterre
by Juan Marì e Elena Arzak

Moonstone
by Juan Marì e Elena Arzak Pasta alla carbonara
by Elio Sironi Pickled cod with onion, Annurca apple and fig molasses
by Gennaro Esposito Tropea Matrioska
by Davide Scabin Carn’e pesce (reference to Gualtiero Marchesi)
by Daniel Canzian Coleseed, colliflower, parsley and smoked cheese 2007 version, a mushroom and garlic consommé that becomes a traditional soup
by Jacques Décoret Choux puffs with extra virgin olive oil, pepper and parsley
by Andrea Berton
Sections

Sections

In libreria

Colazione in hotel? Ora c'è un libro che ce la racconta bene

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
China Grill
Nessun contenuto

Nessun contenuto

Spiacenti, al momento non è disponibile nessun contenuto.

Share

China Grill

by

Author's articles list

China Grill

by

Author's articles list

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

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

Cibi Divini

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 2025

Presentazione Identità Milano 2025

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 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