IT
Congress
Hub Identità Golose
Chefs
Chef
Simone Cozzi
GLI CHEF
Simone Cozzi
Donato Ascani
Salvatore e Francesco Salvo
Fabio Abbattista
Hideko Kawa
Missy Robbins
Davide Cassi
Andrea Menichetti
Massimo Giovannini
Frédéric Bau
Josep Maria Rodriguez Guerola
Vania Ghedini
Stefano Callegari
Francesco Bracali
Ugo Alciati
Romain Meder
Andreas Caminada
Paolo Lorenzoni
Lucio Pompili
Andrea Ribaldone
Fernando Darin
Carlo Cracco
Errico Recanati
Philip Cranston
Alice Delcourt
Mattia Pariani
Andrea Antonini
Tommaso Cannata
Ricard Camarena
Antonella Clerici
Isaac McHale
Pierpaolo Pavan
Kobe Desraumaults
Jacopo Malpeli
Paul Cunningham
Carlo Liuzzi
Domingo Schingaro
Antonio Borruso
Camille Lesecq
Stevie Parle
Massimo Minutelli e Tony Melillo
Martino Faccin
Domenico Di Clemente
Solaika Marrocco
Vittorio Fusari
Recipes
Recipes
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot
LE RICETTE
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot
Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
by
Igles Corelli
Bread, chocolate, oil and salt
by
Luca Lacalamita
Cod and hare
by
Moreno Cedroni
Pickled trout
by
Marta Grassi
White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by
Andrea Aprea
New version of a Vichy effervescent pastille
by
Jacques Décoret
Heirloom carrot Gnocchi
Coscia d'Anatra "Apicius"
Sibillini-style crispy partridge
by
Mauro Uliassi
Venison saddle marinated in rosemary honey and its liqueur
by
Emanuele Scarello
Unroasted guinea fowl
by
Massimo Bottura
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Turning point
by
Pietro Leemann
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper
by
Gennaro Esposito
Leek and bacon croissants
by
Andrea Menichetti
Identity
by
Gianluca Fusto
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Sections
Sections
Shake & shock
Como Cocktail Week: le anticipazioni della prossima edizione
SECTIONS LIST
Dossier Speciali
AUTHOR'S LIST
Primo piano
Zanattamente buono
Affari di Gola di Paolo Marchi
Capolavori Italiani in cucina
Dall'Italia
Dal Mondo
A tutta birra
Best Before
Bowerman around the world
Carlo Mangio
China Grill
Cibi Divini
Cibografando
Dolcezze
East Lombardy
Fine writers
Frantoio Squadrilli
Fuori Expo
Giovanna a Capo-tavola
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
Naturalmente
Nordic Food Lab
Passione Gelato
Pensa Tè
Signature Dishes
Ricette illustrate
Shake & shock
Spotti e mangiati
Female chef's life stories
Chefs' life stories
Tutto Expo
Partners
Events
International Events
Identità Los Angeles
Identità New York
Identità London
Identità Boston
Identità Chicago
Other Events
Identità di Gelato Senigallia
Grandi cuochi all'Opera
Identità Future
Identità Cortina
Identità di libertà
Tutti a Tavola!! #spesaalmercato
Qoco
Un risotto per Milano
Shanghai
Identità Expo
Presentazione
Calendario
Partners
Le cene di Identità Golose
A tavola con noi
Newsletters
Identità Golose
Identità di Vino
Identità di Pasta
Identità di Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Identità Golose Milano
Home
Sections
Authors
Gualtiero Spotti
Gualtiero Spotti
GLI ARTICOLI DELL'AUTORE
13-07-2018 | 10:00
Geranium, a stunning hake
08-01-2018 | 07:00
Simone Zanoni, a Brescian chef in the grandeur of hotel George V
20-07-2017 | 07:00
That old house in Montenegro
19-04-2015
Searching for Skrei / 2
18-04-2015
Searching for Skrei / 1
14-07-2014
New water in Cadore
04-05-2014
Destination Paris / 2
02-05-2014
Destination Paris / 1
04-03-2014
Renovations at Piazza Duomo
17-02-2014
Check-in with Cerea
12-01-2014
New jewels in Città Alta
04-12-2013
Lovely Lebkuchen
11-10-2013
Restaurant with greenhouse
10-09-2013
The beer of the fiord
03-09-2013
In Anita’s cottage
28-08-2013
The new Norwegian cuisine
22-08-2013
Young pizza-chefs grow up
13-08-2013
What the Minoans ate
15-06-2013
See you at Bancovino
12-05-2013
Chic Valtellina
24-03-2013
Once upon a time there was
bacalhau
11-03-2013
Whimsical Jerusalem
18-02-2013
The three musketeers
Loading...