Paolo Marchi

born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. twitter @oloapmarchi

• Latest articles published

16-02-2021 | 10:00

Even Berberé's pizza Viola makes the news at Striscia La Notizia



03-02-2021 | 10:00

There's a new France that loves Italy



06-11-2020 | 10:00

Here's what Identità on the road is like



21-09-2020 | 09:00

Parsley doesn’t go well with everything



09-09-2020 | 09:00

Two special months for Imago



09-07-2020 | 05:00

Camanini signs the new emblem dish for Identità Golose 2020



15-01-2020 | 10:00

PizzaUp, the winning word is empathy



10-10-2019 | 09:00

Dining room is the real revolution of the century



26-06-2019 | 12:00

Colagreco embraces the world, Camanini consoles Italy



24-04-2019 | 10:00

Ventall, traditional cuisine from the 21st century



25-01-2019 | 10:00

Bistrot 900 and the vital lymph of Abruzzo



18-12-2018 | 13:00

Italian cuisine according to Ducasse



13-11-2018 | 07:00

Casa Urola, a piece of my heart is there



29-08-2018 | 15:00

Identità USA 2018: coast to coast



23-07-2018 | 11:00

Joselito, the legend continues



15-06-2018 | 15:00

Adrià is starting over in 2019 from 1846 recipes



26-04-2018 | 12:00

Eight chefs and a schiscetta against waste



24-03-2018 | 07:00

Denia, Pont Sec and a challenge for pizza



22-02-2018 | 07:00

Cracco in Galleria, sold out immediately



23-01-2018

Alajmo, a masterclass for real chefs



30-12-2017 | 07:00

The post-Marchesi phase has already began



14-12-2017 | 17:00

It’s time for the future of pizza



04-12-2017 | 07:00

Let’s not forget our roots



12-11-2017

Pizza: the emblem of Identità 2018



06-10-2017

Fico, Italy’s interpretation of a theme park



26-09-2017 | 07:00

Cracco, a preview in the Galleria



07-09-2017 | 07:00

Buzzanca, surviving Gheddafi and the earthquake



21-08-2017 | 07:00

Zonfa and a surprising parmigiana



17-07-2017 | 07:00

SanBrite, a new home for the Gasparis



08-07-2017 | 12:00

Nonna Papera: such delicious ice creams

15-02-2021 | 10:00

All the culinary masterpieces featured at Striscia la Notizia



18-12-2020 | 10:00

When does a dish matter?



30-10-2020 | 10:00

Enzo Di Pasquale charmed me once again in his new restaurant



16-09-2020 | 11:00

The Cerea brothers and their talent for celebrating the past while constantly renewing themselves



24-07-2020 | 09:00

Here’s the new Exit: 100% pasta



23-06-2020 | 12:00

With a little help from my friends



04-11-2019 | 06:00

Sense of responsibility: the theme of Identità 2020 is revealed



01-10-2019 | 11:00

Colagreco: my cuisine without borders



05-06-2019 | 10:00

IT, Gennaro Esposito arrives in Milan



11-04-2019 | 10:00

Viviana, hurray for the new Alice



19-12-2018 | 19:00

The Michelin guide is always ungenerous with female chefs



06-12-2018 | 06:00

Intelligent pride: guiding beyond images



06-11-2018 | 07:00

When flavours won’t give you the first place



03-08-2018 | 14:00

Building New Memories



09-07-2018 | 11:00

A delicious journey from London to Italy



12-06-2018 | 12:00

Gipponi, part of the future



11-04-2018 | 11:00

The new Pummà in Milan



21-03-2018 | 06:30

Refettorio, Bottura’s poker



12-02-2018 | 12:00

Slovenia is asking for its culinary spot



17-01-2018

Altri grani altri pani, the bread bible



22-12-2017 | 12:00

At Refettorio Bread is gold



14-12-2017

Unesco pulled out the best pizza



17-11-2017

Michelin raises the rating in Italy



31-10-2017 | 21:00

JoselitoLab’s trip to Germany



02-10-2017 | 07:00

Identità Milano 2018: The Human Factor



14-09-2017 | 07:00

Guida, the secrets of the chef from Seta



02-09-2017 | 06:00

When Pepe was just Franco



18-08-2017 | 16:30

There’s a Tavern on the port of Tricase



16-07-2017 | 14:00

The magic of Lorenzo’s arancini



17-06-2017 | 12:00

The future of future grains

10-02-2021 | 10:00

It all began with Aimo's Cipollotto



02-12-2020 | 10:00

Travelling on the wings of memories



01-10-2020 | 09:00

Identità Golose 2020, appointment at the congress. To build a new future



11-09-2020 | 09:00

A fantastic risotto-version of ham and melon



13-07-2020 | 09:00

Léveillé and the unchanged risotto



19-03-2020 | 11:00

Building our future with a Sense of Responsibility



16-10-2019 | 09:00

Pass, the kings of the dining room have their guide



31-07-2019 | 09:00

Caserta is more and more the capital of pizza



03-05-2019 | 10:00

Castel del Nero revives thanks to the Como group



06-02-2019 | 10:00

The first Tiglio opens on Valentine’s Day



19-12-2018 | 06:00

Balobino, the nice story of 5 siblings



20-11-2018 | 11:00

Today’s pizza is increasingly dynamic



19-10-2018 | 15:00

Gastronomika and the strength of Spain



24-07-2018 | 10:00

The future of society starts in Modena



22-06-2018 | 16:00

Bottura, how to spoil someone else’s party



18-05-2018 | 11:00

Parma’s tribute to the master of time



04-04-2018 | 16:00

Quique, la evolucion y el origen



12-03-2018 | 07:00

My days at Identità and the importance of the dining room



01-02-2018 | 17:00

Local restaurant, global quality



10-01-2018 | 17:00

2017, a year in food stories



18-12-2017 | 07:00

Authentica, back to the roots with Franco Pepe



11-12-2017 | 17:00

On being Cerea these days



16-11-2017 | 16:00

Cracco and the truth behind the lost star



19-10-2017 | 20:00

The good and the beautiful at the new Eleven Madison



27-09-2017 | 07:00

For real Italian pastry making



12-09-2017 | 07:00

There’s something about mountain cheese



26-08-2017 | 07:00

Millau, this is how Nouvelle Cuisine was born



27-07-2017 | 07:00

Alpe Pragas, nature in a jar



14-07-2017

A birthday party for The 50 Best



06-06-2017 | 07:00

Care's, the days of beauty