Carlo Passera

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

Pizza contemporanea: here is the programme of Identità di Pizza at the congress

02-08-2021 | 11:00

Pizza contemporanea: here is the programme of Identità di Pizza at the congress

Five ages of Parmigiano (they were 3 at first, and then became 6): the story of a dish that made history

17-05-2021 | 11:00

Five ages of Parmigiano (they were 3 at first, and then became 6): the story of a dish that made history

A trip to the Valle delle Cartiere, where they're making handmade paper for fine dining restaurants

26-04-2021 | 11:00

A trip to the Valle delle Cartiere, where they're making handmade paper for fine dining restaurants

Max Alajmo talks about cuisine, chefs (or rather cooks) and how to build a new future

24-02-2021 | 11:00

Max Alajmo talks about cuisine, chefs (or rather cooks) and how to build a new future

Luca Pezzetta: from playing with dough, as a child, to his delicious seafood pizzas

13-01-2021 | 10:00

Luca Pezzetta: from playing with dough, as a child, to his delicious seafood pizzas

Identità on the road 2020: Klugmann is

24-11-2020 | 10:00

Identità on the road 2020: Klugmann is "chef of the Year", the "Dish of the Year" is Alajmo's, Guidara wins the "Twenty Years" award

The new direction of contemporary pizza explained by 16 speakers at Identità Golose

08-10-2020 | 09:00

The new direction of contemporary pizza explained by 16 speakers at Identità Golose

Well done Tommaso Vatti, great pizza with a Tuscan identity in the beautiful Radicondoli

02-10-2020 | 04:00

Well done Tommaso Vatti, great pizza with a Tuscan identity in the beautiful Radicondoli

United cultures of Francescana: Bottura changes paradigm. And

03-09-2020 | 09:00

United cultures of Francescana: Bottura changes paradigm. And "moves" the beauty of Italy to Casa Maria Luigia

Identità Golose 2020: the final (almost) programme of the congress

22-07-2020 | 09:00

Identità Golose 2020: the final (almost) programme of the congress

Identità Golose Milano opens again on the 3rd of June with a rich programme. And it will also be a digital hub

19-05-2020 | 13:00

Identità Golose Milano opens again on the 3rd of June with a rich programme. And it will also be a digital hub

Fish? It’s best when it’s NOT fresh. Revolutionary dry-ageing techniques

10-04-2020 | 10:00

Fish? It’s best when it’s NOT fresh. Revolutionary dry-ageing techniques

USA-Italy, return ticket: the odyssey of the Campilongos, now separated from their dear ones

30-03-2020 | 11:00

USA-Italy, return ticket: the odyssey of the Campilongos, now separated from their dear ones

The Sense of Responsibility: the theme of the congress is the reason for its postponement

25-02-2020 | 14:00

The Sense of Responsibility: the theme of the congress is the reason for its postponement

Fatih Tutak opens Turk: I want to create a new alphabet for Turkish cuisine

13-01-2020 | 10:00

Fatih Tutak opens Turk: I want to create a new alphabet for Turkish cuisine

Jurnate di Simenza: agricultural biodiversity becomes a development model

05-11-2019 | 06:00

Jurnate di Simenza: agricultural biodiversity becomes a development model

The other Spain, the Spain of taste and products, at Identità Golose Milano

27-09-2019 | 12:30

The other Spain, the Spain of taste and products, at Identità Golose Milano

Restaurants with no emissions: Anthony Myint wins the Basque Culinary World Prize

27-08-2019 | 09:00

Restaurants with no emissions: Anthony Myint wins the Basque Culinary World Prize

In Spain, Moreno Cedroni explains how noble pasta is

12-07-2019 | 11:00

In Spain, Moreno Cedroni explains how noble pasta is

Full immersion with Josean Alija: avantgarde is not over. As for the creative process...

22-05-2019 | 10:00

Full immersion with Josean Alija: avantgarde is not over. As for the creative process...

Diego Guerrero, with his rebel spirit he breaks the rules of cuisine

05-03-2019 | 09:00

Diego Guerrero, with his rebel spirit he breaks the rules of cuisine

Fusilli cooked for 84 hours, but al dente, by Riccardo Camanini

31-01-2019 | 14:00

Fusilli cooked for 84 hours, but al dente, by Riccardo Camanini

The reinvention of fried eggs, at Disfrutar in Barcelona

21-12-2018 | 10:00

The reinvention of fried eggs, at Disfrutar in Barcelona

Davide Oldani: here’s my Milano nel piatto

29-11-2018 | 06:00

Davide Oldani: here’s my Milano nel piatto

Paco Roncero: avantgarde, tradition, Spain, the world

26-09-2018 | 17:00

Paco Roncero: avantgarde, tradition, Spain, the world

In Viaggio, one year of travels with Claudio Melis

17-08-2018 | 07:00

In Viaggio, one year of travels with Claudio Melis

Zanasi-Adrià: the tasting

13-06-2018 | 16:00

Zanasi-Adrià: the tasting

The great cuisine of Gualtiero Marchesi, only ten days ago

14-05-2018 | 15:00

The great cuisine of Gualtiero Marchesi, only ten days ago

The amazing Miguel Ángel Mayor, rediscovering Latin and Arab flavours

09-04-2018 | 17:00

The amazing Miguel Ángel Mayor, rediscovering Latin and Arab flavours

Fantastic Camanini: of sheep, honey and wax

09-03-2018 | 07:00

Fantastic Camanini: of sheep, honey and wax

An extraordinary Davide Guidara at Therasia in Vulcano: his 100% vegetable menu charmed us

09-07-2021 | 13:15

An extraordinary Davide Guidara at Therasia in Vulcano: his 100% vegetable menu charmed us

The extraordinary research on aged fish at Madonnina del Pescatore: first results and future prospects

05-05-2021 | 11:00

The extraordinary research on aged fish at Madonnina del Pescatore: first results and future prospects

Identità will be back in September. It will be a completely new event. And the relaunch will be… explosive

12-04-2021 | 11:00

Identità will be back in September. It will be a completely new event. And the relaunch will be… explosive

Ivan Gorlani at Era Pizza is so good. Our three tastings confirm it (available to take away and for delivery)

22-02-2021 | 11:00

Ivan Gorlani at Era Pizza is so good. Our three tastings confirm it (available to take away and for delivery)

Eight slices of happiness (and conviviality): Simone Padoan and the sense of contemporary pizza

30-12-2020 | 11:00

Eight slices of happiness (and conviviality): Simone Padoan and the sense of contemporary pizza

The surprising Tina Marcelli: close to Brennero, an emerging talent for Italian cuisine

21-10-2020 | 09:00

The surprising Tina Marcelli: close to Brennero, an emerging talent for Italian cuisine

José Avillez's Belcanto, the melody of the New Portuguese Cuisine

07-10-2020 | 09:00

José Avillez's Belcanto, the melody of the New Portuguese Cuisine

All the energy of St.Hubertus in a big dinner. Here’s why Cook the Mountain is a fertile model, for everyone

18-09-2020 | 09:00

All the energy of St.Hubertus in a big dinner. Here’s why Cook the Mountain is a fertile model, for everyone

Identità di Gelato, the first edition. Seven stars on the stage, to change the world of ice creams

04-08-2020 | 09:00

Identità di Gelato, the first edition. Seven stars on the stage, to change the world of ice creams

Starting again for Bottura: the Ferrari restaurant in Maranello in March, Osteria Gucci in Tokyo and much more

16-07-2020 | 09:00

Starting again for Bottura: the Ferrari restaurant in Maranello in March, Osteria Gucci in Tokyo and much more

Identità 2020 won’t be in July. We’re working on the congress that will mark the rebirth of Italian restaurants

05-05-2020 | 10:30

Identità 2020 won’t be in July. We’re working on the congress that will mark the rebirth of Italian restaurants

Lido 84, a family. Every morning at 11, Skype call with the brigade

03-04-2020 | 10:00

Lido 84, a family. Every morning at 11, Skype call with the brigade

A portentous food drive in Bergamo. Cerea: we’re starting on Monday. Thanks for the help

26-03-2020 | 11:00

A portentous food drive in Bergamo. Cerea: we’re starting on Monday. Thanks for the help

The marvellous menu of Joan Roca, an indictment of environmental disasters

22-01-2020 | 13:00

The marvellous menu of Joan Roca, an indictment of environmental disasters

Bowerman explains risotto abroad (and for the “mantecatura” only uses rice cream)

30-12-2019 | 10:00

Bowerman explains risotto abroad (and for the “mantecatura” only uses rice cream)

Extraordinary Michelangelo Mammoliti, in 24 tastings

28-10-2019 | 10:00

Extraordinary Michelangelo Mammoliti, in 24 tastings

A new course for Sergio Bastard and the use of “colatura” in the kitchen

11-09-2019 | 09:00

A new course for Sergio Bastard and the use of “colatura” in the kitchen

Juanlu Fernández, France through the eyes of an Andalusian

21-08-2019 | 09:00

Juanlu Fernández, France through the eyes of an Andalusian

We’ve been to the most expensive restaurant in the world. And it’s worth it, if you can afford it...

10-07-2019 | 11:00

We’ve been to the most expensive restaurant in the world. And it’s worth it, if you can afford it...

Berton, Bottura, Cracco, Oldani: here’s our tribute to Alain Ducasse

02-04-2019 | 10:00

Berton, Bottura, Cracco, Oldani: here’s our tribute to Alain Ducasse

Paolo Morresi: how to make excellent Italian food in Taipei

22-02-2019 | 11:00

Paolo Morresi: how to make excellent Italian food in Taipei

Riccardo Camanini’s spaghettino unto in rosso (and other delicacies)

29-01-2019 | 10:00

Riccardo Camanini’s spaghettino unto in rosso (and other delicacies)

Bottura-Ducasse: here’s how it went

14-12-2018 | 13:00

Bottura-Ducasse: here’s how it went

Ten incredible cocktail bars in Singapore

08-11-2018 | 13:00

Ten incredible cocktail bars in Singapore

Food, pizza, dining room, wines... 12 things you must know about Identità Milano

17-09-2018 | 10:00

Food, pizza, dining room, wines... 12 things you must know about Identità Milano

We visited the cheapest starred restaurant in the world, Hawker Chan

13-08-2018 | 07:00

We visited the cheapest starred restaurant in the world, Hawker Chan

Massimo Bottura’s Wagyu non wagyu

29-05-2018 | 10:00

Massimo Bottura’s Wagyu non wagyu

The great Vrijmoed shines twice on Ghent

04-05-2018 | 10:00

The great Vrijmoed shines twice on Ghent

Potatoes, carrots and two Italians: dining at Clare Smyth’s

31-03-2018

Potatoes, carrots and two Italians: dining at Clare Smyth’s

Massimo Bottura, Gucci and Italy returning to its grandeur

14-02-2018 | 12:00

Massimo Bottura, Gucci and Italy returning to its grandeur

«Digitalisation in restaurants and wider congresses»: the president of Madrid Fusión tells us about the new trends

07-06-2021 | 11:00

«Digitalisation in restaurants and wider congresses»: the president of Madrid Fusión tells us about the new trends

A fantastic vegetable tajine and other dishes show the growth of Paolo Griffa

03-05-2021 | 11:00

A fantastic vegetable tajine and other dishes show the growth of Paolo Griffa

Praise to the delicious avgotaraco, the rare Greek

03-03-2021 | 11:00

Praise to the delicious avgotaraco, the rare Greek "bottarga" that chefs love

The case of Varvara: from struggling shop to fine dining protagonist. The story of an idea that becomes a growth model

01-02-2021 | 10:00

The case of Varvara: from struggling shop to fine dining protagonist. The story of an idea that becomes a growth model

A good morning at Da Vittorio: we tasted the Cerea special breakfast, an ode to deliciousness

25-12-2020 | 10:00

A good morning at Da Vittorio: we tasted the Cerea special breakfast, an ode to deliciousness

The Douro Valley during the wine-making season, what with excellent food and tastings of Porto

16-10-2020 | 09:00

The Douro Valley during the wine-making season, what with excellent food and tastings of Porto

Italian contemporary pastry-making presents its future

06-10-2020 | 09:00

Italian contemporary pastry-making presents its future

Joe Bastianich tells us how the American restaurant scene is in much worse shape than the Italian one

14-09-2020 | 09:00

Joe Bastianich tells us how the American restaurant scene is in much worse shape than the Italian one

We tasted Simone Padoan’s pizza at home. And it's delicious

27-07-2020 | 09:00

We tasted Simone Padoan’s pizza at home. And it's delicious

Valerio Serino and the full use of ingredients, «zero waste is not just a slogan»

15-07-2020 | 09:00

Valerio Serino and the full use of ingredients, «zero waste is not just a slogan»

Communication and investments: Matteo Lunelli’s recipe for a new start

21-04-2020 | 10:00

Communication and investments: Matteo Lunelli’s recipe for a new start

Bombana in quarantine: do like here in Hong Kong and the crisis will soon be over

01-04-2020 | 10:00

Bombana in quarantine: do like here in Hong Kong and the crisis will soon be over

Aspettando Identità... Luca Pezzetta’s two new pizzas are fantastic

13-03-2020 | 11:00

Aspettando Identità... Luca Pezzetta’s two new pizzas are fantastic

Bros at Madrid Fusión: the making of the millennial chef and a retro aroma of rancid

20-01-2020 | 13:00

Bros at Madrid Fusión: the making of the millennial chef and a retro aroma of rancid

Ten years of Luca Fantin at Bulgari in Tokyo. In ten dishes

18-11-2019 | 10:00

Ten years of Luca Fantin at Bulgari in Tokyo. In ten dishes

Pedrito Sánchez, in Andalusia there’s a chef who’s a gem

07-10-2019 | 09:00

Pedrito Sánchez, in Andalusia there’s a chef who’s a gem

The cuisine of Javier Olleros: magic and responsibility

03-09-2019 | 09:00

The cuisine of Javier Olleros: magic and responsibility

Paco Morales: rediscovering the Arab-Andalusian cuisine from the 14th century

26-07-2019 | 09:00

Paco Morales: rediscovering the Arab-Andalusian cuisine from the 14th century

Goodbye three stars, I want to be happy. And here’s the future of fine dining

19-06-2019 | 17:00

Goodbye three stars, I want to be happy. And here’s the future of fine dining

Mehmet Gürs and the manifesto of the New Anatolian Cuisine

13-03-2019 | 09:00

Mehmet Gürs and the manifesto of the New Anatolian Cuisine

Who wants to work with Ferran Adrià?

04-02-2019 | 09:00

Who wants to work with Ferran Adrià?

Niko Romito’s Bread, here’s the emblem of Identità Milano 2019

18-01-2019 | 11:00

Niko Romito’s Bread, here’s the emblem of Identità Milano 2019

The many things that Ferran Adrià told us on innovation, cooking and the future

11-12-2018 | 06:00

The many things that Ferran Adrià told us on innovation, cooking and the future

150 years of Joselito: a history of excellent jamón, great chefs and happy pigs

17-10-2018 | 07:00

150 years of Joselito: a history of excellent jamón, great chefs and happy pigs

Niko Romito: my innovation is a new Italian model

11-09-2018 | 11:00

Niko Romito: my innovation is a new Italian model

The extraordinary Andreina, past, present and future

27-07-2018 | 15:00

The extraordinary Andreina, past, present and future

Ricard Camarena, great cuisine shining over Valencia

25-05-2018 | 14:00

Ricard Camarena, great cuisine shining over Valencia

Ricard Camarena: today’s fine dining is an unforgettable aubergine

19-04-2018 | 15:00

Ricard Camarena: today’s fine dining is an unforgettable aubergine

Paolo Lopriore and his creative combination for a convivial table

20-03-2018

Paolo Lopriore and his creative combination for a convivial table

15 lessons Massimo Bottura gave to the students

10-02-2018 | 16:00

15 lessons Massimo Bottura gave to the students