IT

Gabriele Zanatta

born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. Author of "Cracco in Galleria" (Phaidon e L'ippocampo) and "Contemporary Milanese Cooking" (Guido Tommasi). Instagram @gabrielezanatt

15-07-2024 | 07:00

Ocean, the Austrian chef on a journey from Portugal to Asia

26-06-2024 | 07:00

Tomaz Kavcic, the pioneer of the new Slovenian cuisine has never stopped

22-06-2024 | 16:00

Niklas Ekstedt, flame master of the Great North

24-04-2024 | 18:00

Identità Golose Restaurant Guide, the 2024 edition is online

07-03-2024 | 11:00

The protagonists at Identità Milano: René Frank, the pastry chef who opened a successful restaurant

19-02-2024 | 11:00

The menu of the menus of Spain: the best 10 dishes from 8 establishments between Barcelona and Madrid

05-02-2024 | 07:00

Mehmet Gürs, Cemre Torun and Maksut Askar: in Milan the singers of the cradle of food

31-01-2024 | 07:00

Malena Martinez, gracefully disobedient

10-01-2024 | 07:00

Peter Brunel dedicates an entire menu to Gabriele D'Annunzio (who was also a gourmet)

12-12-2023 | 17:00

Ravioli with herbs and white turnip by Antonia Klugmann. This is the signature dish of Identità Milano 2024

23-10-2023 | 07:00

Coda, the Berlin restaurant serving only (sugar-free) desserts

18-09-2023 | 18:00

I'm not There, 6 thoughts on Osteria Francescana's special menu

14-09-2023 | 14:00

Antonia Klugmann: 'Fine dining has never had such a large audience'

02-08-2023 | 17:00

Antonia Klugmann and L’Argine on the homologations of our time

10-07-2023 | 11:00

Andoni and 25 years of Mugaritz: 'As long as I live, we will continue to make dreams and cook ideas'

21-06-2023 | 13:00

Why Virgilio Martinez’s Central is the new Best Restaurant in the world

11-06-2023 | 07:00

Lafleur, vegan chronicles from Frankfurt

30-04-2023 | 11:00

The regenerating power of a sabbatical: Salvatore Bianco reopens Il Comandante

27-04-2023 | 16:00

Nadia and Antonio Santini, 50 years of love and cooking

31-03-2023 | 11:00

Identità Golose Guide, the 2023 edition is online: all the figures and awards to young stars

27-03-2023 | 11:00

The Spring of Enrico Crippa

20-01-2023 | 18:00

Waiting for Identità Milano 2023: let the revolution begin

14-01-2023 | 11:00

Speakers at the congress: Leonor Espinosa and Fatmata Binta, pioneers of world cuisines

12-01-2023 | 16:00

Speakers at Identità Milano: Harold McGee, the scholar who gives scientific dignity to food

26-12-2022 | 13:00

Revelations from a blind dinner

11-12-2022 | 07:00

Mil, diving at the edge of the world

08-12-2022 | 07:00

Malena Martinez, the scientist who sheds light on Peru's hidden ingredients: 'The more you know, the less you know'

27-11-2022 | 11:00

Azurmendi, Joselito and the pig that will be

25-11-2022 | 11:00

Alex Atala: 'Influencers don't understand a thing, information should prevail once again'

18-11-2022 | 17:00

Carlo Petrini: 'This global food system is criminal and does not hold up. It’s time for a revolution'

12-11-2022 | 11:00

Matteo Baronetto, sworn enemy of homologation

07-10-2022 | 17:00

Andreas Caminada and the secrets of Schauenstein Castle