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IG2018: il fattore umano

Tutto sull’edizione 2018 di Identità Golose, a Milano da sabato 3 a lunedì 5 marzo. Il tema della quattordicesima edizione sarà “Il fattore umano”

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

With the chef from Core, in London, there’s restaurant manager Davide Franco and Antonio Acquaviva in the kitchen, both born in Puglia in 1986

31-03-2018

Davide Franco, Antonio Acquaviva and Clare Smyth

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

Read | 31-03-2018 | IG2018: il fattore umano

Paco Torreblanca: less is more

The lesson by the great Spanish pastry chef featured an essential dessert, a tribute to Langhe and Kandinskij

27-03-2018 | 07:00

The dessert that Paco Torreblanca, a master in Spa

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

Read | 27-03-2018 | 07:00 | IG2018: il fattore umano

Disfrutar, technique and enjoyment

During the lesson in Milan, the Catalan trio presented Oc'oo, a Korean tool with endless features

26-03-2018 | 07:00

Close up, Oriol Castro, with Mateu Casañas and

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)

Read | 26-03-2018 | 07:00 | IG2018: il fattore umano

Yannick Alléno and the love for pasta

The French chef worth 6 Michelin stars and his tribute to Italy, in two dishes dedicated to our emblematic ingredient

24-03-2018 | 07:00

At Identità Milano, French cuisine superstar Yan

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

Read | 24-03-2018 | 07:00 | IG2018: il fattore umano