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

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)
Diverxo changes location, Fiorani's performance, thoughts from Aduriz, Tutak grows, Guzman discovers Chile... The best from Gastromasa 2021
01-12-2021 | 14:53

Diverxo changes location, Fiorani's performance, thoughts from Aduriz, Tutak grows, Guzman discovers Chile... The best from Gastromasa 2021
Creativity is... a banana peel: Massimo Bottura at S.Pellegrino Young Chef Academy's Brain Food forum
30-10-2021 | 17:00

Creativity is... a banana peel: Massimo Bottura at S.Pellegrino Young Chef Academy's Brain Food forum

Italian Cuisine a candidate for the Unesco World Heritage list. The energy of the promoters, the commitment of the institutions
20-10-2021 | 11:00

Italian Cuisine a candidate for the Unesco World Heritage list. The energy of the promoters, the commitment of the institutions

Niko Romito at Identità Milano traces the profile of the
04-10-2021 | 11:00

Niko Romito at Identità Milano traces the profile of the "cook of the future"
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

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

«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

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
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

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

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

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