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

A different Lake Como: game, mountains, forest... Davide Caranchini tells us about it in a new great menu
19-01-2023 | 11:00

A different Lake Como: game, mountains, forest... Davide Caranchini tells us about it in a new great menu
A Great Italy at the Basque Culinary Centre: the centre of gastronomic excellence crowns our champions
05-12-2022 | 07:00

A Great Italy at the Basque Culinary Centre: the centre of gastronomic excellence crowns our champions
«We don’t make signature dishes»: the contemporary approach of Enoteca Pinchiorri beyond every commonplace
24-10-2022 | 15:00

«We don’t make signature dishes»: the contemporary approach of Enoteca Pinchiorri beyond every commonplace

Riccardo Camanini and his risotto revolution. Eight versions in 24 years, to transform a dish
14-10-2022 | 18:00

Riccardo Camanini and his risotto revolution. Eight versions in 24 years, to transform a dish
The nature of Antonia, Antonia surrounded by nature: Klugmann’s perfect harmony in Vencò
28-09-2022 | 18:00

The nature of Antonia, Antonia surrounded by nature: Klugmann’s perfect harmony in Vencò
The Venetian master, the Lombard pupil, and Ligurian cuisine. Carlo Cracco and Mattia Pecis: great dishes in Portofino
24-09-2022 | 11:00

The Venetian master, the Lombard pupil, and Ligurian cuisine. Carlo Cracco and Mattia Pecis: great dishes in Portofino
The development of Cook the mountain, the transition of St. Hubertus: here is how Niederkofler builds the future
12-09-2022 | 11:00

The development of Cook the mountain, the transition of St. Hubertus: here is how Niederkofler builds the future

An exceptional marinated pork and other delicacies from Luca Landi, who presents Versilia in an original way
09-09-2022 | 11:00

An exceptional marinated pork and other delicacies from Luca Landi, who presents Versilia in an original way
A magnificent experience at Disfrutar in Barcelona: going against the time, surprising beyond trends
07-09-2022 | 11:00

A magnificent experience at Disfrutar in Barcelona: going against the time, surprising beyond trends
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