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Alex Stupak

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Alex Stupak Marco Reitano Prin Polsuk Ermanno Zanini Norbert Niederkofler Cristoforo Trapani Rodrigo Oliveira Gert De Mangeleer Paco Magri Massimo Mantarro Jacopo Malpeli Simone Rodolfi Giovanni Ricciardella Dante Sollazzo Matteo Torretta

Andrew Zimmermann Heston Blumenthal Massimo Bottura Marco Bolasco Tatsuya Iwasaki Gaggan Anand Francesco Sodano Filippo Chiappini Dattilo Gastón Acurio Simone Finazzi Luca Gardini Lucia Sapia Sergio Humada Sarah Minnick Cristiano Tomei

Andrea Grignaffini Will Goldfarb Camille Lesecq Roberto Okabe Simone Zanoni Alessandro Giardiello Ivano Mestriner Thiago e Felipe Castanho Fabio Longhin Enrique Dacosta Alfredo Russo Nicola e Pierluigi Portinari Francesco Cerea Janaina Torres Alain Chartier
Recipes

Recipes

Guinea fowl stuffed with its liver, tondini bean purée and fried leek

LE RICETTE

Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by Marcello Spadone Cod and hare
by Moreno Cedroni Foie Gras Royale ‘ Texture of Corn’
by Sat Bains Macarons, pumpkin, apple, dog rose and spelt spaghetti
by Alessandro Gilmozzi Herring “OrtoRiso”, Bettelmatt cheese ice-cream
by Christian e Manuel Costardi Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by Antonino Cannavacciuolo Beyond the strudel
by Tatsuya Iwasaki

Dessert: a sweet story
by Ivano Mestriner Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce and parsley
by Moreno Cedroni Midday in the middle of the vegetable garden
by Corrado Assenza Senigallia Fest baby squid and crab juice
by Mauro Uliassi Lamb's liver wrapped in cacio and egg
by Peppino e Angela Tinari Tongue pastrami, ciauscolo and mustard ice-cream
by Cristina Bowerman Crispy goose leg with foie gras potatoes and scallion
by Enrico Bartolini Cuttlefish "Risotto"
by Ivano Mestriner

Scallop, beetroot mousseline sauce, Menton lemon sauce and "Buddha's hand"
by Mauro Colagreco Risotto ca pummarola n’ coppa
by Gualtiero Marchesi Veal tripe with honey agaric mushrooms and seafood
by Gennaro Esposito Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by Josean Alija Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by Claudio Sadler Blood pudding and popped buckwheat Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by Mauro Uliassi The whole chicken
by Emanuele Scarello
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Green Guida alla Guida Hôtellerie Identità Expo Identità Golose Milano IG2018: il fattore umano IG2019: costruire nuove memorie IG2020: on the road IG2021: il lavoro IG2022: the future is now IG2023: ladies and gentlemen, the revolution has been served IG2024: the disobedience IG2025: Identità Future In cantina In libreria In sala Le nostre cene Mare Aperto Mondo pizza

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Latest articles published

13-02-2024

Christening at Identità Golose: the Guide to Signature Pizzerias and Cocktail Bars is born

19-11-2021

Identità Digitali is born: the video platform of Identità Golose and MAGENTAbureau

22-07-2020

Identità Golose 2020: the final (almost) programme of the congress

Final group photo at Identità Golose last year in March, edition number 15. We have to wait a little more for the 16th edition, for causes that are independent of our will. But it will come

05-05-2020

Identità 2020 won’t be in July. We’re working on the congress that will mark the rebirth of Italian restaurants

All the Giovani Stelle, the young star awards given by the 2020 Guida ai Ristoranti di Identità Golose, presented yesterday at Terrazza Gallia in Milan

11-12-2019

The 2020 Guide is online: numbers and awards

Missy Robbins, chef at Lilia in Brooklyn, and Fortunato Nicotra of Felidia, co-authors of the last lesson at Identità New York, edition n.10 (photos from Brambilla/Serrani)

30-09-2019

Missy Robbins and Fortunato Nicotra: inner Italy

Anthony Mangieri of Una Pizza Napoletana in the Lower East Side in New York, the protagonist, yesterday, of a lesson on pizza with Petra Antolini of Settimo Cielo in Pescantina (Verona) (photo Brambilla/Serrani)

28-09-2019

Petra Antolini and Anthony Mangieri: pizza passion

The Bottura team, the protagonists on the second day at Identità New York. Left to right, Francesco Vincenzi, Karime Lopez, Massimo Bottura, Takahiko Kondo, Jessica Rosval (photo Brambilla/Serrani)

27-09-2019

Massimo Bottura: we are family

Carlo Cracco and Melissa Rodriguez, executive chef at Del Posto in New York, authors of the second lesson at Identità New York (photo Brambilla/Serrani)

26-09-2019

Pasta e fagioli with bone marrow: in New York Carlo Cracco gives a new take on a classic

Left to right, Yvonne Simon and Ilias Ntoykai (Hisa Franko, Kobarid, Slovenia) and Antonia Klugmann (L'Argine, Dolegna, Gorizia), authors of the first double lesson at Identità New York edition number 10, open until Wednesday at Eataly Flatiron, Manhattan (photo Brambilla/Serrani)

24-09-2019

Ana Roš and Antonia Klugmann: border wisdom in Manhattan

On the stage built in the middle of Open Colonna in Rome, a photo with all the winners of the second edition of TheFork Restaurants Awards

30-05-2019

The 2019 TheFork Restaurants Awards

A screenshot with some of the people awarded by the Guida ai Ristoranti d'Italia, Europa e Mondo di Identità Golose 2019, Identità Golose’s guide to restaurants in Italy, Europe and the rest of the world. As of ten days ago, it’s also available in English. Click here to read the reviews

05-04-2019

The English version of Identità Golose’s Guide to restaurants is online

Alain Ducasse, 62. At Identità Milano on Sunday 24th March we’ll pay a tribute to him (photo ducasse-paris.com)

04-03-2019

Life and miracles of Alain Ducasse

20-02-2019

Identità Golose Milano: the new events coming up

A detail of the dining room of Il Tiglio in Montemonaco, Ascoli Piceno, tel. +39.0736.856441. The restaurant, closed after the earthquake of October 30th 2016, will open again on February 14th, on Valentine’s day. For patrons Enrico Mazzaroni and Pier Luigi Silvestri it’s a great act of love

06-02-2019

The first Tiglio opens on Valentine’s Day

The protagonists of "Contaminazioni", Fusions, at Identità Milano, in Sala Blu 2, on Saturday 23rd March 2019. Top row, left to right: Jeremy Chan, José del Castillo and Antonia Klugmann. Middle row: Simon Press, Matias Perdomo and Roy Caceres. Bottom row: Yoji Tokuyoshi, Francesco Apreda and Mariano Guardianelli

23-01-2019

Contaminazioni: ideas and protagonists from the new section of the congress

The programme of the 15th edition of the Identità Milano Congress will include many new speakers as well as many returns. Here are the highlights of the three days, taking place in the spring, for the first time, on March 23rd-25th. The complete programme is available online in the new section of the website, dedicated to the Congress

21-01-2019

15th edition for Identità: the programme of the 2019 Congress

Pane by Niko Romito will be the emblem dish of Identità Milano 2019 (photo Brambilla-Serrani)

18-01-2019

Niko Romito’s Bread, here’s the emblem of Identità Milano 2019

Are you curious to discover who will sign the next menus at Identità Golose Milano? Today, with pleasure and pride, we reveal the programme until March 16th

16-01-2019

The magnificent 14 from the first two months of Identità Golose Milano 2019

Rodrigo Oliveira

04-01-2019

Rodrigo Oliveira’s Gastro Democracy

Alain Ducasse and Massimo Bottura in a photo taken at Food For Soul’s Refettorio in London. The French chef cooked in all the Refettorios opened so far and on Tuesday 11th December he’ll be in Milan for a fund-raising dinner for the same project

10-12-2018

Bottura and Ducasse for Food for Soul at Identità Golose Milano

The Guida Identità Golose 2019 is available online as of Monday

06-12-2018

Intelligent pride: guiding beyond images

All the Young Stars awarded in the 2019 Guida ai Ristoranti di Identità Golose, presented this morning at Terrazza Gallia in Milan

03-12-2018

Over 1000 reviews in the 2019 IG Guide

Mauro Uliassi crowned by Marco Do from Michelin Italia. He’s the chef from Uliassi in Senigallia (Ancona), the 10th restaurant in Italy to receive 3 Michelin stars

23-11-2018

Michelin 2019: Uliassi is the 10th restaurant with 3 stars

Sergey Berezutskiy was the first Russian cook to do an internship in Chicago, at Alinea with Grant Achatz, and he also worked with Anatoly Komm in Moscow, the first Russian chef to receive a Michelin star. Ivan Berezutskiy instead acquired experience in many restaurants, including the prestigious kitchen of El Bulli with Ferran Adria and in Marbella, in two-starred Calima with chef Dani Garcia. The two twin brothers are currently at Identità Golose Milano, from Wednesday 21st to Saturday 24th November. For info and reservations, visit the official website

22-11-2018

Eating Russia: the Berezutskiy brothers at Identità Golose Milano

Restaurant Terra at Eataly Los Angeles: Paolo Marchi, Carlo Cracco, Corrado Assenza, Franco Pepe, Lello Ravagnan, Marco Stabile and Lidia Bastianich toast at the dinner marking the end of Identità New York and Los Angeles (photos from Brambilla/Serrani)

11-10-2018

Identità United States: photos from the final dinner at Eataly Los Angeles

The team from Osteria Francescana opened the Dine Around dinner, the final act after three days of Identità New York. On Friday 5th and Saturday 6th October, it was time for the first edition of Identità Los Angeles (in the photo by Brambilla/Serrani, left to right Alexa and Massimo Bottura, Davide Di Fabio and Francesco Vincenzi)

09-10-2018

Identità Coast to Coast: from the 9th edition in New York to the 1st in Los Angeles

Carlo Cracco, born in 1965, since February 21st at the helm of Cracco in Galleria, in Milan (photo Brambilla/Serrani)

05-10-2018

Carlo Cracco: all the energy of spaghettoni and spaghettini

Massimo Bottura, 56 last September 30th, at Eataly Flatiron’s Scuola (photo from Brambilla/Serrani)

04-10-2018

Culture, contamination, goodness: Massimo Bottura’s 9th time at Identità New York

Virgilio Martinez, born in 1977, chef at Central in Lima and forerunner of the Peruvian renaissance (photo Brambilla/Serrani)

03-10-2018

Virgilio Martinez: 285 ingredients of pure Peru

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IDENTITÀ MILANO CONGRESS

Identità Milano Congress welcomes on stage the greatest professionals of cooking and pastry, chefs who know how to give an original imprint to their work, in the field of tradition and along the paths of creativity.

Cos'è il congresso Chi siamo La sede Albo d'oro premiati

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Presentazione Identità Milano 2025

IDENTITÀ GOLOSE MILANO

Identità Golose Milano is the International Hub of Gastronomy: a theater of chefs, that during the year hosts some of the most prestigious protagonists of fine dining, from Italy and the rest of the world.

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Bollicine del mondo is the innovative app by Identità Web that collects 625 wineries, 23 food and wine itineraries, 29 countries, 6 continents, 16 expert tasters.

Progettazione grafica e sviluppo sito web a cura di Elia Bogani

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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