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Maria Josè San Román

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Maria Josè San Román Hilde Soliani Andrés Torres Joško Sirk Janaina Torres Antonio Bachour Gino Sorbillo Enrique Olvera Paco Magri Daniel Berlin Gianluca Gorini Lara Gilmore Claudio Sadler René Redzepi Riccardo Agostini

Alberto Morello Marcus Eaves Christian Puglisi Pierre Hermé Massimo Alverà Alessio Galli Chiara Patracchini Riccardo Gaspari Franco Pepe Luca Finardi Davide Oldani Mizukami Riki Daniel Patterson Lee Wolen Giorgio Caruso

Emanuele Manfroi Pascal Barbot Roberto Carcangiu Brett Graham Marc Vetri Gualtiero Marchesi Philip Cranston Elio Sironi Antonia Klugmann Daniele Usai Giacomo Devoto and Gianmarco Ferrandi Giovanni Allario Diego Rossi Paolo Donei Mattia e Alessio Spadone
Recipes

Recipes

Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce

LE RICETTE

Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce
by Galileo Reposo Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by Claudio Sadler Milk curd, “D’O” caviar and golden pear
by Davide Oldani Lemon-scented rice with soya caramelised eel
by Ugo Alciati Celeriac cooked in salt crust White fish ceviche with asparagus
by Gastón Acurio Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by Alberto Bettini Maccheroni Soufflé
by Giuseppe Rambaldi

Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by Fabrizio Camplone Faux chocolate tofu, warm haddock flakes with pink pepper, baby leeks in soya vinaigrette
by Frédéric Bau Tail "alla vaccinara"
by Valeria Piccini Marine expression
by Paul Liebrandt Northern Indian prawn curry in a salad
by Alex Gares “Wedded” fish soup
by Gennaro Esposito Chocolate
by Heinz Beck Red identity
by Franco Aliberti

Fish soup with molluscs and cavatelli
by Mauro Uliassi Leek and bacon croissants
by Andrea Menichetti Scallops with dried seaweed tea, chives and Iranian caviar
by Emanuele Scarello Lightly smoked cod's head with cauliflower in brown butter and salted, dried cod roe
by Daniel Berlin Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by Galileo Reposo Tortelli dei Farnese
by Filippo Chiappini Dattilo Cod fish with rice A sweet "caprese"
by Stefano Baiocco
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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 MILANO CONGRESS

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Cos'è il congresso Chi siamo La sede Albo d'oro premiati

EDIZIONE 2023

Presentazione Identità Milano 2023

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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.

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Guida 2023

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Progettazione grafica e sviluppo sito web a cura di Elia Bogani

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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