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Luigi Sartini

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Simona Carmagnola Jacopo Malpeli Pietro Zito Tim Raue Sang Hoon Degeimbre Vitantonio Lombardo Anna Sartori Luciano Monosilio Claudio Sadler Dani Garcia Corrado Scaglione Luca Sacchi Alex Atala Francesco Sposito Luciano Tona

Gianfrancesco Cutelli Antonio Ziantoni Mauro Petrini Mathias Dahlgren Moreno Cedroni Catia Uliassi Davide Rampello Andrea Zanin Fabio Rossi Hilde Soliani Manolo De La Osa Francesco Sodano Kei Kobayashi Wylie Dufresne Massimiliano Prete
Recipes

Recipes

Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce

LE RICETTE

Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by Igles Corelli Veal tripe with honey agaric mushrooms and seafood
by Gennaro Esposito Friday squilla mantis
by Mauro Uliassi Earth Mezze maniche with “ragout”… 847 km from Naples
by Enrico Crippa Puff of iced seawater
by Corrado Assenza Crispy goose leg with foie gras potatoes and scallion
by Enrico Bartolini Milk curd, “D’O” caviar and golden pear
by Davide Oldani

Cuttlefish gnocchi, broccoli juice, Romanesco broccoli and Taggiasca olive oil
by Andrea Berton Risotto with Cilento dried figs, cod and basil
by Gennaro Esposito Plantain gnocchi Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by Antonino Cannavacciuolo Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by Mehmet Gürs Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by Magnus Ek Rigatoni, lettuce with liquorice and grated oil butter
by Carlo Cracco Shadow of oil
by Franco Aliberti

Egg and cauliflower
by Antonia Klugmann Oh my dear planet
by Pietro Leemann Salsify spaghetti, Lardo d’Arnad and white truffle
by Emmanuel Renaut Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by Alberto Bettini Bronze drawn spaghetti, cacio, pepper, juniper and chocolate
by Enrico Crippa Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by Enrico Crippa Consommé-gelé of mussels, escabeche and crispy bomb rice
by Paco Morales Mixed Boiled Meats (without boiling)
by Massimo Bottura
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IG2018: il fattore umano

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Latest articles published

Davide Franco, Antonio Acquaviva and Clare Smyth on the stage of Identità Milano 2018 (photo Brambilla-Serrani)

31-03-2018

Potatoes, carrots and two Italians: dining at Clare Smyth’s

The dessert that Paco Torreblanca, a master in Spanish pastry making, presented in Milan (photo Brambilla-Serrani)

27-03-2018

Paco Torreblanca: less is more

Close up, Oriol Castro, with Mateu Casañas and Eduardo Xatruch, at the helm of Disfrutar, the young and already acclaimed establishment in Barcelona (photo Brambilla/Serrani)

26-03-2018

Disfrutar, technique and enjoyment

At Identità Milano, French cuisine superstar Yannick Alléno participated in Identità di Pasta, in collaboration with Pastificio Felicetti. He also held a lesson in the Auditorium, and on this occasion too, he presented a pasta-based dish

24-03-2018

Yannick Alléno and the love for pasta

Gaggan Anand at Identità Milano 2018 (photo Brambilla-Serrani)

23-03-2018

Gaggan: the human factor is food itself

Paolo Lopriore’s lesson at Identità Milano 2018

20-03-2018

Paolo Lopriore and his creative combination for a convivial table

Virgilio Martínez (in the centre) with Gonzalo Urbina and Julio Rivera (photo Brambilla/Serrani)

19-03-2018

Mater Iniciativa, the soul of Central

To the right, Sarah Grueneberg, chef at Monteverde, the successful restaurant & pastificio in Chicago. Beside her, Eleonora Cozzella, who presented the ninth edition of Identità di pasta (photo Brambilla/Serrani)

14-03-2018

Energetic Sarah Grueneberg

Monday 5th March, Josep Roca (Celler de Can Roca), Will Guidara (Eleven Madison Park) and Laura Price(World's 50 Best Restaurants) speak of dining room service at Identità Milano. Massimo Bottura (Osteria Francescana), Matteo Lunelli (Cantine Ferrari) and Paolo Marchi were also in the panel moderated by Federico De Cesare Viola (photo Marchi)

12-03-2018

My days at Identità and the importance of the dining room

Niko Romito on the stage of Identità Milano 2018 (photo Brambilla-Serrani)

11-03-2018

The Niko Romito system: human factor, research, codification, multiplication

Riccardo Camanini, his sous Gilles Fornoni and sbernia [sheep’s meat] covered in beeswax at Identità Milano 2018 (photo Brambilla-Serrani)

09-03-2018

Fantastic Camanini: of sheep, honey and wax

Massimo Bottura, taking a much appreciated speech at Identità Milano (photo Brambilla/Serrani, translated into English by Slawka G. Scarso)

05-03-2018

Massimo Bottura, the value of wishing good morning

Massimo Bottura joins French colleague Yannick Alleno on the stage of Identità di Pasta: the chef from Modena is to open a Refettorio in Paris on the 15th March in the crypt of the church of the Madeleine. The first service will be directed by Alleno and Alain Ducasse (photo Brambilla/Serrani)

04-03-2018

A happy stumble. Pasta according to Bottura

Arrigo Cipriani on the stage of the Auditorium with Paolo Marchi, Raffaele and Massimiliano Alajmo (photo Brambilla-Serrani)

04-03-2018

Cipriani, the man who dropped out from Law and transformed Venice

Carlo Cracco at Identità di Pasta

04-03-2018

Idea di pasta by Carlo Cracco, a tribute to Marchesi

Ettore Beligni, pastry chef at Ristorante Arnolfo in Colle Val d’Elsa, receives the award in the Auditorium from Pierre Cantrel of Valrhona (Foto Brambilla-Serrani)

03-03-2018

The Valrhona C3 Competition, a triumph for Beligni

Franco Pepe, Pepe in grani, Caiazzo (Caserta), star of the day at Identità Formaggio. He’ll be back on Monday 5th March in Sala Blu 2, for Identità di pizza, at 5.30 pm (photo Brambilla/Serrani)

03-03-2018

Cheese is life

Caterina Ceraudo (photo Brambilla/Serrani)

03-03-2018

Calabrian pride at Identità Golose

Paolo Marchi opens the 14th edition of the Identità Milano congress, recalling gourmand and photographer Bob Noto, who passed away almost one year ago

03-03-2018

Identità Golose number 14, ready steady go

Luca Sacchi, born in Abbiategrasso, Milan, in 1986. He arrived at Ristorante Cracco in May 2007, and became head pastry chef. In 2014 he became his sous chef. On Wednesday 21st February the long awaited first service at Cracco in Galleria. On Saturday 3rd March (at 3 pm) he’ll speak at Dossier Dessert at Identità Milano

18-02-2018

The days of Luca Sacchi

Left to right, Yannick Alleno, Massimo Bottura, Romain Meder and Alain Ducasse in a selfie taken a few weeks ago. The former two will speak at the 9th edition of Identità di Pasta, on Sunday 4th March, in Sala Blu 1, from 10.45 am to 5.30 pm

09-02-2018

Great names at Identità di Pasta, edition number 9

Matias Perdomo, from Montevideo. Almost 20 years spent in Milan, where he brought Pont de Ferr to a Michelin star and then opened Contraste with partners Thomas Piras and Simon Press

19-12-2017

Matias Perdomo: enhancing the complexity of the Human Factor

Oriol Castro, Mateu Casañas and Eduard Xatruch of Disfrutar – Barcelona. Peirone, Top Gastronomy Manager at Gruppo Lavazza hands them the Best Foreign Chef of the year award assigned by Guida di Identità Golose 2018

01-12-2017

Disfrutar: the success of a restaurant is based on the Human Factor

The view from the hotel Takahiraya in Nobeoka, in south-west Japan (photo by Massimo Bottura)

13-11-2017

The human factor and the dignity of people

Il fattore umano – The Human Factor will be the theme of the 14th edition of Identità Milano, coming up in Milan from the 3rd to the 5th of March 2018 at the congress centre in Via Gattamelata. The choice of the emblem-dish has been made too: pizza, as interpreted by Franco Pepe and Renato Bosco

12-11-2017

Pizza: the emblem of Identità 2018

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