Carlo Passera

journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief

Meet Alexandre Mazzia, the 50Best’s bet. Africa, Marseille and a cuisine of
09-08-2022 | 11:00

Meet Alexandre Mazzia, the 50Best’s bet. Africa, Marseille and a cuisine of "spices, smoke and kilos"
Our small food guide of Noto: where to eat (and sleep) well in the pearl of Sicilian Baroque
06-08-2022 | 11:00

Our small food guide of Noto: where to eat (and sleep) well in the pearl of Sicilian Baroque

The borderless revolution at Stüa de Michil: our journey around the world with Simone Cantafio
15-07-2022 | 11:00

The borderless revolution at Stüa de Michil: our journey around the world with Simone Cantafio
Flower power: Mauro Colagreco’s surprising new menu at Mirazur (a photo gallery in 20 dishes)
11-07-2022 | 11:00

Flower power: Mauro Colagreco’s surprising new menu at Mirazur (a photo gallery in 20 dishes)
Alvaro Clavijo between two continents: El Chato in Bogotà and Mitù in Milan (spoiler: you’ll have a great time in both places)
16-06-2022 | 11:33

Alvaro Clavijo between two continents: El Chato in Bogotà and Mitù in Milan (spoiler: you’ll have a great time in both places)
A tasting of 32 dishes at the iconic Celler de Can Roca, or how to enjoy a great maison in wonderland
13-06-2022 | 11:00

A tasting of 32 dishes at the iconic Celler de Can Roca, or how to enjoy a great maison in wonderland
15 years of TheFork: new projects and a super dinner with Ducasse, Cerea, Darroze, Berasategui and Préalpato
07-06-2022 | 18:00

15 years of TheFork: new projects and a super dinner with Ducasse, Cerea, Darroze, Berasategui and Préalpato
Brussels and its great chefs: discovering Belgian taste at Bon Bon di Christophe Hardiquest
25-03-2022 | 12:30

Brussels and its great chefs: discovering Belgian taste at Bon Bon di Christophe Hardiquest
Towards Identità Milano 2022, the theme
19-03-2022 | 11:00

Towards Identità Milano 2022, the theme "The Future is now": HERE IS THE PROGRAMME OF THE CONGRESS
Eleven Italians at Geranium, which is aiming for n.1. The new tasting menu. They will be at Identità Milano
17-03-2022 | 11:30

Eleven Italians at Geranium, which is aiming for n.1. The new tasting menu. They will be at Identità Milano
Caimani, ants, giant fish, larvae. Superb cocoa and coffee. Leo Espinosa's menu is an ark of flavours
01-03-2022 | 15:00

Caimani, ants, giant fish, larvae. Superb cocoa and coffee. Leo Espinosa's menu is an ark of flavours

The new cloud-dessert by Jordi Roca that makes rain fall on the plate. And flies away
21-02-2022 | 11:00

The new cloud-dessert by Jordi Roca that makes rain fall on the plate. And flies away

Ángel León: tuna camembert, sea olives... And the revolutionary idea: rice cultivated in the sea
08-01-2022 | 11:00

Ángel León: tuna camembert, sea olives... And the revolutionary idea: rice cultivated in the sea
A chat with Riccardo Camanini: new game-based dishes, the 50Best-triumph, the Michelin-disappointment... And serenity
22-12-2021 | 12:00

A chat with Riccardo Camanini: new game-based dishes, the 50Best-triumph, the Michelin-disappointment... And serenity

Bread, stew, pork cooked with volcanic heat: a report from Worldcanic (also featuring Viviana Varese)
15-12-2021 | 11:00

Bread, stew, pork cooked with volcanic heat: a report from Worldcanic (also featuring Viviana Varese)