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Stefano Ciotti

GLI CHEF

Stefano Ciotti Livia, Alfonso e Mario Iaccarino Jordi Butron Gennaro Esposito Virgilio Martinez Cristiana Romito Gabriele Bonci Vladimir Mukhin Peppino e Angela Tinari Andrea Canton Jun Lee Giovanni Allario Anisia Cafiero e Pasquale De Biase Pier Daniele Seu Nadia, Antonio e Giovanni Santini

Franco Chialva Edoardo Sandri e Gabriele Fedeli Emanuele Scarello Jacques Décoret Piero, Ugo e Andrea Alciati Antonino Cannavacciuolo Yoshihiro Narisawa Paolo Lopriore Nicolai Nørregaard Sophie Lair-Costet Jessica Rosval Pierluigi Roscioli Lucio Pompili Carlos Garcia Nazario Biscotti

Hervé Fleury Patrick Pistolesi Cristian e Tomas Torsiello Fabio Abbattista Iside De Cesare Ruben González e David Gil Rosanna Marziale Enrico Bartolini Pía León Martino Faccin Diego Guerrero Mark Welker Joan Roca Giuseppe Carino Pierpaolo Ferracuti e Richard Abou Zaki
Recipes

Recipes

Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream

LE RICETTE

Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by Franco Aliberti Concentrated turbot essence Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by Josean Alija Cod in crust with spring onions, lentils and crispy bacon
by Paco Morales ”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 Marinated salmon and foie gras
by Carlo Cracco Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
by Filippo Chiappini Dattilo Fish with onion and black olives
by Jordi Vilà

Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by Marcus Eaves Chicken Livers Pilaf
by Stevie Parle Marine choreographies from traditional recipes
by Moreno Cedroni Bufala Campana
by Simone Padoan Sardine with anchovy butter and walnut rye bread Tortelli dei Farnese
by Filippo Chiappini Dattilo Morille Friday squilla mantis
by Mauro Uliassi

Cod crème brûlée
by Francesco Sposito Spaghetti Pizza Margherita
by Davide Scabin Pike cube in inverted toast
by Emmanuel Renaut A rockpool of my childhood - so very, very poetic
by Paul Cunningham Risotto with Cilento dried figs, cod and basil
by Gennaro Esposito Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by Claudio Sadler Woodcock for 6 woodcocks
by Mauro Uliassi Confit cod with "pil pil" sauce and roasted "calcots"
by Sergio Humada
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Latest articles published

Morello Artichoke, Polenta Marano, Almond: this is the Dish of 2022 from chef Gaetano Trovato of restaurant Arnolfo, two Michelin stars in Colle di Val D'Elsa, Siena. Photos from Fabio Giamello

07-03-2022

Morello Artichoke, Polenta Marano, Almond: Gaetano Trovato's Dish of 2022

Uovo in raviolo from San Domenico in Imola, a dish by Nino Bergese, Valentino Marcattilii and, now, Massimiliano Mascia

08-02-2019

The timeless Uovo in raviolo

Inside the restaurant at hotel Signum in Malfa, on the island of Salina (Messina), you help yourself from a large pot of Busiate pasta with tomato like that in the photo. Cooking large pots of pasta is hardly easy. But chef chef Martina Caruso gives us some useful tip

29-07-2016

Midnight pasta

Here’s the recipe for Ciaolà, the dish Davide Oldani, Sport and food ambassador of the Italian team in the Olympics, created in view of Rio de Janeiro 2016. It unites a mousse and four sauces in different colours, stylising the Olympic torch

09-07-2016

Ciaolà for Rio 2016, here’s the recipe

25-05-2016

The rabbit wrapped in the chicken skin

The Dish of the year award at Identità Milano was given to Ricchezza e Povertà [Richness and Poverty] of Uruguayan Matias Perdomo, chef at Contraste in Milan. The person directly involved tells us its story and preparation

18-03-2016

How to make the dish of the year

Ramen is a popular dish in Japanese cuisine, today made nobler thanks to excellent preparations, so much so that for the first time, a restaurant in Tokyo was awarded with a star. In Milan the point of reference is Zazà Ramen, where we took this photo

27-12-2015

All about ramen

This Kir Martini is a classic Martini cocktail sweetened with crème de cassis, which is also part of the decoration. It’s one of the four cocktails that Fabiano Omodeo presents in view of the coming holiday toasts

24-12-2015

Four cocktails for Christmas

Le 7 Virtù is a typical dish from Abruzzo with lots of variations (in this photo there’s also pasta). Federica Scolta, sous chef at Lord Bio in Macerata, tells us about this recipe in a classic version

22-11-2015

Seven virtues... in just one dish

Cous Cous Fest is an International festival dedicated to cultural integration through cultures, flavours and civilizations and celebrates couscous as the dish of peace. The 18th edition of the event will take place from 18th till 27th September in the traditional and beautiful setting of San Vito Lo Capo. Domenico Della Salandra will participate with this elegant and creative dish he presents today for us

20-08-2015

Couscous “alla Norma”

We asked Andrea Besuschio, a great pastry chef continuing a family tradition with historic Pasticceria Besuschio in the main square in Abbiategrasso, to present us with a chocolate recipe suitable for the high summer temperatures

23-07-2015

Chocolate passion

We present the last of the three recipes that got to the finals of the first edition of the S.Pellegrino Young Chef 2015 award, which took place on 26th June at The Mall in Milano. Norwegian Christian André Pettersen, of restaurant Spiseriet in Stavanger, presented a recipe in which East and West meet in the dish just like in the origins of the chef, whose mother is from the Philippines.

12-07-2015

East meets West

Here’s the second of the three recipes that got to the finals in the first edition of the S.Pellegrino Young Chef 2015 award, on 26th June at The Mall di Milano. It was created by Maria Jose Jordan, Chef de Partie at Amaz in Lima

09-07-2015

Immortal Technique

Left to right, Foie gras and kimchi, baek kimchi and bugak, the triple entrée presented by Mingoo Kang, chef at restaurant Mingles in Seoul, on the occasion of the national day of South Korea at Expo, organised on 23rd June by the Korean Food Foundation inside hotel Principe di Savoia in Milan

05-07-2015

Entrées from the new Korea

In the following days we will publish the three recipes that got to the finals of the first edition of the S.Pellegrino Young Chef 2015 award, which took place on Friday 26th June at The Mall in Milan. We start with the winner, Irish chef Mark Moriarty, of the Culinary Counter in Dublin, who conquered the title with his dish totally based on celeriac, which was served in a cup that belonged to his grandmother

02-07-2015

Celeriac baked in barley

On the occasion of his participation in the kitchen of Identità Expo, on Monday 8th and Tuesday 9th June at lunchtime, Fabrizio Ferrari will present a new dish: Burrata soup with mackerel. Since this will happen on the 8th June, the World Oceans Day, it acquires a further meaning especially for a chef like Ferrari whose cooking pays great attention to so called “poor” fish

07-06-2015

Burrata soup with mackerel

Dutch-Italian chef Eugenio Jacques Christian Boer, after closing the experience with Enocratia and some consultancy jobs, a few weeks ago returned to direct the kitchen of a gourmet restaurant. Essenza, in Via Marghera in Milan (tel. +39.02.4986865) – of which we wrote here. The latter was also one of the restaurants participating in Birra Moretti’s Il piacere in abito da sera. It was on that very occasion that we had the opportunity to taste this splendid dish, perfectly paired with Birra Moretti Grand Cru

01-03-2015

Risotto with Ashes and Arctic char

After the first course presented by Iside De Cesare, her husband Romano Gordini, who runs restaurant La Parolina in Acquapendente (Viterbo) with her, continues our Valentine’s Day menu with a special recipe. A recipe that had an important role in the story of this beautiful couple

13-02-2015

A menu for Valentine’s Day / 2

Starting today and until February 14th, we will publish three recipes for a Valentine’s menu, for all those who fancy getting started with pots and pans and preparing something special. We start with Iside De Cesare, who runs restaurant La Parolina in Acquapendente (Viterbo) together with her husband Romano Gordini. Tomorrow, instead, we will discover her partner’s recipe

12-02-2015

A menu for Valentine’s Day / 1

Roasted mackerel with red garlic sauce, acid emulsion and wild herbs by Nicola Fossaceca of Al Metrò in San Salvo (Chieti), one Michelin star

17-01-2015

Fossa’s mackerel

Chestnut, pear and chocolate tart, a gluten-free cake, perfect for the Epiphany. It is signed by Loretta Fanella, who recently started to work also at restaurant Borgo San Jacopo inside the Lungarno hotel, owned by Ferragamo in Florence

05-01-2015

Gluten-free epiphany

Viviana Varese, chef at Alice, the gourmet restaurant on the second floor of Eataly Milano Smeraldo, which opened last March 21st, illustrates the preparation of the last of the six dishes that will be the protagonists at Identità Cous Cous. Even the dessert will be based on the evening’s main ingredient next Monday: Couscous with mint and Tonka beans with beetroot earth, ricotta cream and strawberry grape sorbet

13-09-2014

A strangely sweet couscous

Enrico Panero, chef at Eataly in Florence, will arrive at Eataly Smeraldo on September 15th for a new Tavole di Identità Golose event. He will bring a dish called 100% couscous, a special fish cannolo made by using only the main ingredient in our next craveable event

12-09-2014

Couscous stuffed with couscous

Andrea Provenzani of Il Liberty in Milan will bring the dish that allowed him to win the preview of the Cous Cous Fest this year to the new Le Tavole di Identità Golose event, on Monday September 15th: Swordfish with onions and Marsala, couscous with saffron and raisins, pesto with wild fennel, pistachio and candied lemon, almond milk and aubergine ash

11-09-2014

Andrea Provenzani’s Sicily

A dish both fresh and tasty: Couscous with citron albedo, toasted almonds and fried scallion with umbrine tuna in a salad made with baby spinach and seasoned with kefir and miso, by the young chef from Lecco Fabrizio Ferrari. It will be in the menu of Identità Cous Cous on Monday September 15th

10-09-2014

Fabrizio Ferrari’s Couscous

From today until Saturday, we present the recipes for the dishes that will be served on Monday 15th during Identità Cous Cous, the first event of the new season of Identità Golose’s Tavole dinner events. The first is Couscous with braised lamb with onions and honey, raisins, almonds and spices, thanks to which Alice Delcourt won the Cous Cous Fest in 2012

09-09-2014

Identità Cous Cous: Alice Delcourt

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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