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Mauro Petrini

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Mauro Petrini Massimo Bottura Sonja Peric Matteo Casone Riccardo Agostini Pierre e Michel Troisgros Vitantonio Lombardo Beniamino Bilali Philippe Léveillé Ryan Clift Jordi, Josep e Joan Roca Sang Hoon Degeimbre Stefano Vola Enrico and Roberto Cerea Gianluca Fusto

Massimo Gatti Alyn Williams Damiano e Giovanni Nigro José del Castillo Gino Fabbri Tomaž Kavcic Roberto Carcangiu Alessio Galli Michele Lazzarini Attilio Marro Margarita Forés Daniele Usai Enrico Bartolini Andoni Luis Aduriz Iside De Cesare

Maurizio Bernardini Sat Bains Marco Sacco Thierry Bridron Giuseppe Tentori Leonor Espinosa Inaki Aizpitarte Francesco Bracali Valentina Tepedino Cristina Bowerman Lee Wolen Michele Biagiola Francesco Sodano Jacopo Malpeli Christian Puglisi
Recipes

Recipes

Rigatoni with mastic resin and raw porcini mushrooms

LE RICETTE

Rigatoni with mastic resin and raw porcini mushrooms
by Carlo Cracco Rice bran with pea pods
by Josean Alija Extravagant emotion
by Pierre Hermé Foie Gras Royale ‘ Texture of Corn’
by Sat Bains Grand fish antipasto
by Gualtiero Marchesi Pasta alla carbonara
by Elio Sironi Trifle in a bubble... Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by Björn Frantzén

Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by Alfonso Caputo Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by Marcello Spadone Pasta with potatoes, basil extract, baby flying squid and Pecorino
by Viviana Varese Dates, puntarelle, marinated anchovies and oil butter
by Carlo Cracco Omelette with fine shopped herbs and “panxeta curada” De-structured tiramisù Flavours of Abruzzo
by Fabrizio Camplone The carrier pigeon
by Enrico and Roberto Cerea

New version of a Vichy effervescent pastille
by Jacques Décoret Turning point
by Pietro Leemann Candied raw artichokes lacquered with rosemary
by Josean Alija Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by Janez Bratovž Black cod, savoy cabbage and foie gras
by Enrico Crippa Pike cube in inverted toast
by Emmanuel Renaut Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by Marcus Eaves Taste of fish ravioli with dried perch roe
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Meravigliarsi, con il nuovo progetto della famiglia Mastella Allegrini in collaborazione con Palazzo Te

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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