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GLI CHEF
Luigi Dell'Amura
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Maria Probst
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Karime Lopez
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Ermanno Zanini
Dominique Persoone
Philip Cranston
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Niko Romito
François Daubinet
Ángel León
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Luigi Taglienti
Hilde Soliani
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Hideko Kawa
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Marcus Eaves
Pieter Lonneville
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Recipes
Recipes
Sibillini-style crispy partridge
LE RICETTE
Sibillini-style crispy partridge
by
Mauro Uliassi
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
Sea mousse
Botrytis Cinerea
Potato snack
by
Chiara Patracchini
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
Foil-baked rice
by
Enrico Bartolini
Winter trout
by
Ana Roš
Cocoa and camphor explosion
by
Franco Aliberti
Saffron risotto with pepper transparency
by
Enrico Bartolini
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by
Galileo Reposo
Grand fish antipasto
by
Gualtiero Marchesi
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Evolution
by
Alain Chartier
The new Ascolana olive
by
Carmine Calò
Memories…
by
Franco Aliberti
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by
Janez Bratovž
Hill landscapes, Italy
by
Corrado Assenza
Maccheroni Soufflé
by
Giuseppe Rambaldi
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Salsify spaghetti, Lardo d’Arnad and white truffle
by
Emmanuel Renaut
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All the 180 new entries in the 2024 Identità Golose Restaurant Guide to Italy, Europe and the World
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Author's articles list
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Latest articles published
23-05-2023
Oh, we love Luca Doro: pizza and love in Macerata Campania (but now also near Udine!)
19-05-2023
Nancy Silverton and Franco Pepe: Authentic emotion
05-11-2022
The 'new all-time pizzeria': Mani in Pasta triples in Via Procida 1, in Milan
11-06-2021
Flegrea: the temple of Neapolitan pizza in Torino focusing on digestibility and excellent raw materials
04-06-2021
Wide range, balance and creativity: the winning recipe of the high-altitude pizza at El Gringo in Calalzo di Cadore
28-05-2021
Ilaria Puddu and the secrets of a small empire of pizza (awarded by the Guida Identità Golose 2021)
21-05-2021
The (almost) 100 pizzerias in the Guida IG 2021: a record that shows the big leap pizza has made in quality
30-04-2021
Autoctona, Vatti's project goes beyond Radicondoli
23-04-2021
Officine del Cibo, pizza meets the cuisine of Liguria
16-04-2021
The revolution of Trecentogradi in Corigliano Calabro
09-04-2021
Mama: if bread is the source (of pizza too)
02-04-2021
Lello Ravagnan's new bakery
15-03-2021
Once upon a time... the nice fairy-tale of Madremia in Avellino
08-03-2021
Spicchi d'arte, what a pizza in Tricase!
01-03-2021
Reacting to the emergency: Cristian Marasco and the wood oven for pizza where he also bakes panettoni
22-02-2021
Ivan Gorlani at Era Pizza is so good. Our three tastings confirm it (available to take away and for delivery)
26-10-2020
Stefano Manfredi: «Here's my new pizza Viaggio in Sicilia for La Cascina dei Sapori»
19-10-2020
Marco Farabegoli: don't change a successful dough. «The quality of my work gave me serenity»
12-10-2020
Friedi Schmuck breaks the delay: his Piano B in Syracuse is now 100% (great) pizza
02-10-2020
Well done Tommaso Vatti, great pizza with a Tuscan identity in the beautiful Radicondoli
21-09-2020
Parsley doesn’t go well with everything
31-08-2020
Massimiliano Prete: «Pizzerias are about conviviality, in safety». And he pulls out of the oven Margherita Extravergine
24-08-2020
Donatelli: after studying and experimenting during the lockdown, he’s now back at work with energy
17-08-2020
At Polzella’s lots of news for the wellbeing of the guests, what with new experiences and food quality
11-08-2020
Battiloro: we were flooded with our clients’ love. Now a reassuring menu, soon some news too
01-06-2020
Re di Cuori near Padua, a nice success for the three brothers specialised in delivery pizza
22-05-2020
Simone Padoan: time to plan the future. I will deliver my pizzas all across Italy
21-05-2020
Cristian Marasco teaches us to make pizza without yeast... - VIDEO
13-03-2020
Aspettando Identità... Luca Pezzetta’s two new pizzas are fantastic
04-03-2020
Fabrizio Mancinetti, from England, a new face for contemporary pizza
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