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 Histroty of gastronomy and Culinary global trends into universities and institutes. 
twitter @gabrielezanatt
instagram @gabrielezanatt

• Latest articles published

28-07-2021 | 19:00

My name is Himanshu and my job is to give Indian cuisine the role it deserves



29-03-2021 | 11:00

Osmocosm, the world of smells that explains who we are



10-03-2021 | 11:00

The comeback of the Four Seasons in Florence starts with breakfast served in the room



16-12-2020 | 10:00

William Drew: «How we moved from red carpet to fund raisers»



14-10-2020 | 09:00

Niko Romito, 20 years of technical prodigy



20-08-2020 | 09:00

We are all connected... Massimo Bottura joins three continents in a bite



11-05-2020 | 05:00

Ana Roš, how to turn a crisis into an opportunity (for a whole country)



05-02-2020 | 10:00

Technical tests for the cuisine of the future: David Zilber’s and Riccardo Canella’s Noma



20-11-2019 | 10:00

Who will stop Paulo Airaudo?



14-10-2019 | 09:00

The best of Gastronomika 2019



26-09-2019 | 11:00

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



11-08-2019 | 05:00

In the words of Joanna Savill



31-05-2019 | 14:00

Today’s creativity and the role of critics: interview with Matteo Baronetto



28-03-2019 | 11:00

A portentous Massimo Bottura: Food is a demonstration of culture



04-03-2019 | 11:00

Life and miracles of Alain Ducasse



03-12-2018 | 16:00

Over 1000 reviews in the 2019 IG Guide



05-10-2018 | 16:00

Carlo Cracco: all the energy of spaghettoni and spaghettini



21-09-2018 | 16:00

Identità Milano’s Hub is open: all about its debut



27-08-2018 | 07:00

Ferran Adrià: After elBulli, there’s no innovation in food (but it’s not over yet)



06-07-2018 | 11:00

Josean Alija will take care of it



22-06-2018 | 12:00

Bottura holds Italy on his shoulders



23-05-2018 | 10:00

The boom of Georgian wines



02-05-2018 | 15:00

Armando Codispoti, an Italian in Beirut



10-04-2018 | 17:00

Professor Lopriore



27-03-2018 | 07:00

Paco Torreblanca: less is more



28-02-2018 | 11:00

Dossier Noma 2.0



29-01-2018 | 07:00

Gaggan’s clockwork menu



20-01-2018 | 16:00

Paul Bocuse, 20 things to know about the chef of the century



16-11-2017 | 15:00

A big day for Niederkofler (and his ex-pupils)



31-10-2017 | 07:00

Bottura-Jiro, a meeting of giants

23-07-2021 | 11:00

There's more than Le Cementine: the Alajmos colonise H-Farm's site



18-03-2021 | 12:25

The 2021 Guida di Identità is online: all the numbers and awards given to the young stars



17-02-2021 | 10:00

Loste Café, a preview of the project in Milan from two guys from Noma



28-10-2020 | 10:00

Care's and its taking care of details



05-10-2020 | 09:00

Sunday 25th October: Identità di Pasta celebrates the World Pasta Day



29-06-2020 | 10:00

Carlin Petrini: it’s a momentous turning point. Restaurants need everyone’s support



23-04-2020 | 15:00

Gaggan: our restaurants will change, but let’s improve ourselves first



20-12-2019 | 10:00

Fermentations, yes or no? René Redzepi has no doubts: it’s the food of the future



01-11-2019 | 10:00

Alo, splendour and difficulties in Toronto’s fine dining scene



30-09-2019 | 09:00

Missy Robbins and Fortunato Nicotra: inner Italy



24-09-2019 | 17:30

Ana Roš and Antonia Klugmann: border wisdom in Manhattan



24-07-2019 | 17:00

Melinda Joe: I decided to live in Japan because of sushi and sake



18-04-2019 | 10:00

De Vincentis, a master in Oman: young Italians? Sadly, they’re presumptuous



24-03-2019 | 14:00

From Kidney and Oyster to Sgroppino: Carlo Cracco’s new memories



13-02-2019 | 11:00

Guinea fowl in three dishes, the latest magic trick at Osteria Francescanas



23-11-2018 | 14:00

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



04-10-2018 | 17:00

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



08-09-2018 | 07:00

Fool #7: Food=Politics



09-08-2018 | 07:00

David Gelb, the director of Chef's Table: chefs have superpowers



02-07-2018 | 17:00

Esenzi, Malta asserts its authority



11-06-2018 | 10:00

Tekuna, the rebel of Georgian cuisine



22-05-2018 | 10:00

Why Georgia is the cradle of wine



16-04-2018 | 10:00

Caffè Italia, poetry on paper



03-04-2018 | 17:00

Diego Oka, around the world via ceviche



05-03-2018 | 14:00

Massimo Bottura, the value of wishing good morning



18-02-2018 | 07:00

The days of Luca Sacchi



25-01-2018 | 07:00

The Gaggan galaxy



13-01-2018 | 07:00

Stefano Masanti, a chef of two worlds



09-11-2017 | 07:00

Sushi according to Jiro



17-10-2017 | 07:00

The final celebration in Boston

19-05-2021 | 11:00

Michele Lazzarini, the mountain of destiny



12-03-2021 | 11:00

Paulo Airaudo: «Why should we reinvent ourselves when we will go back to how we were?»



25-01-2021 | 10:00

Niko Romito's new Campus: «Good and healthy food will be available for everyone»



23-10-2020 | 09:00

Tomaz Kavcic, ambassador of delicious food in Slovenia



27-08-2020 | 09:00

Hiša Franko, being reborn in Kobarid



25-06-2020 | 09:00

Corrado Assenza: here’s why we’re opening Caffe Sicilia in April 2021



12-02-2020 | 10:00

Maksut Askar and the new Turkish cuisine explained in five dishes



11-12-2019 | 10:00

The 2020 Guide is online: numbers and awards



25-10-2019 | 08:00

Sublime Mugaritz



27-09-2019 | 11:00

Massimo Bottura: we are family



24-08-2019 | 05:00

Gaggan’s last day



08-07-2019 | 09:00

Amor, the Alajmo family debuts in Milan



16-04-2019 | 10:00

Delicious tortellini at Tortellante. Made by 24 autistic kids



23-03-2019 | 12:00

In the empire of José Avillez, the ambassador of the New Portuguese Cuisine



23-01-2019 | 09:00

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



09-10-2018 | 16:00

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



03-10-2018 | 12:00

Identità New York number 9: ideas and protagonists of a special edition



31-08-2018 | 10:00

Ten reasons why MAD is a success



02-08-2018 | 07:00

Ruth Reichl: We are the change



23-06-2018 | 10:00

Gürs, in the 50Best despite everything



01-06-2018 | 09:00

The dishes you’ll see (and those you won’t) during the vegetable summer at Noma



10-05-2018 | 11:00

Massimiliano Alajmo’s Vibrazioni: listening to a dessert



13-04-2018 | 07:00

Corrado Assenza: my days with the troupe of Netflix



03-04-2018 | 07:00

Antonio Mermolia: keeping the Italian flag flying in Miami Beach



03-03-2018 | 11:00

Identità Golose number 14, ready steady go



17-02-2018 | 12:00

Fabrizio Fiorani, between oneiric and real



23-01-2018 | 14:00

David Tamburini: the joys and pains of Italian cuisine in Thailand



16-12-2017 | 07:00

The end of Essenza, Torretta doubles



07-11-2017 | 07:00

Jiro and Bottura: Plating Passion



15-10-2017 | 07:00

Eric Ripert’s social commitment