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

• Latest articles published

07-06-2021 | 11:00

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



03-05-2021 | 11:00

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



03-03-2021 | 11:00

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



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



25-12-2020 | 10:00

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



16-10-2020 | 09:00

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



06-10-2020 | 09:00

Italian contemporary pastry-making presents its future



14-09-2020 | 09:00

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



27-07-2020 | 09:00

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



15-07-2020 | 09:00

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



21-04-2020 | 10:00

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



01-04-2020 | 10:00

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



13-03-2020 | 11:00

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



20-01-2020 | 13:00

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



18-11-2019 | 10:00

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



07-10-2019 | 09:00

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



03-09-2019 | 09:00

The cuisine of Javier Olleros: magic and responsibility



26-07-2019 | 09:00

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



19-06-2019 | 17:00

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



13-03-2019 | 09:00

Mehmet Gürs and the manifesto of the New Anatolian Cuisine



04-02-2019 | 09:00

Who wants to work with Ferran Adrià?



18-01-2019 | 11:00

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



11-12-2018 | 06:00

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



17-10-2018 | 07:00

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



11-09-2018 | 11:00

Niko Romito: my innovation is a new Italian model



27-07-2018 | 15:00

The extraordinary Andreina, past, present and future



25-05-2018 | 14:00

Ricard Camarena, great cuisine shining over Valencia



19-04-2018 | 15:00

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



20-03-2018

Paolo Lopriore and his creative combination for a convivial table



10-02-2018 | 16:00

15 lessons Massimo Bottura gave to the students

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



26-04-2021 | 11:00

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



24-02-2021 | 11:00

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



13-01-2021 | 10:00

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



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



08-10-2020 | 09:00

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



02-10-2020 | 04:00

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



03-09-2020 | 09:00

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



22-07-2020 | 09:00

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



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



10-04-2020 | 10:00

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



30-03-2020 | 11:00

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



25-02-2020 | 14:00

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



13-01-2020 | 10:00

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



05-11-2019 | 06:00

Jurnate di Simenza: agricultural biodiversity becomes a development model



27-09-2019 | 12:30

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



27-08-2019 | 09:00

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



12-07-2019 | 11:00

In Spain, Moreno Cedroni explains how noble pasta is



22-05-2019 | 10:00

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



05-03-2019 | 09:00

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



31-01-2019 | 14:00

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



21-12-2018 | 10:00

The reinvention of fried eggs, at Disfrutar in Barcelona



29-11-2018 | 06:00

Davide Oldani: here’s my Milano nel piatto



26-09-2018 | 17:00

Paco Roncero: avantgarde, tradition, Spain, the world



17-08-2018 | 07:00

In Viaggio, one year of travels with Claudio Melis



13-06-2018 | 16:00

Zanasi-Adrià: the tasting



14-05-2018 | 15:00

The great cuisine of Gualtiero Marchesi, only ten days ago



09-04-2018 | 17:00

The amazing Miguel Ángel Mayor, rediscovering Latin and Arab flavours



09-03-2018 | 07:00

Fantastic Camanini: of sheep, honey and wax



10-02-2018 | 07:00

Luigi Taglienti: granny’s wisdom will be my new avant-garde

05-05-2021 | 11:00

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



12-04-2021 | 11:00

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



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)



30-12-2020 | 11:00

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



21-10-2020 | 09:00

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



07-10-2020 | 09:00

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



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



04-08-2020 | 09:00

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



16-07-2020 | 09:00

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



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



03-04-2020 | 10:00

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



26-03-2020 | 11:00

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



22-01-2020 | 13:00

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



30-12-2019 | 10:00

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



28-10-2019 | 10:00

Extraordinary Michelangelo Mammoliti, in 24 tastings



11-09-2019 | 09:00

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



21-08-2019 | 09:00

Juanlu Fernández, France through the eyes of an Andalusian



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...



02-04-2019 | 10:00

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



22-02-2019 | 11:00

Paolo Morresi: how to make excellent Italian food in Taipei



29-01-2019 | 10:00

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



14-12-2018 | 13:00

Bottura-Ducasse: here’s how it went



08-11-2018 | 13:00

Ten incredible cocktail bars in Singapore



17-09-2018 | 10:00

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



13-08-2018 | 07:00

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



29-05-2018 | 10:00

Massimo Bottura’s Wagyu non wagyu



04-05-2018 | 10:00

The great Vrijmoed shines twice on Ghent



31-03-2018

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



14-02-2018 | 12:00

Massimo Bottura, Gucci and Italy returning to its grandeur



08-02-2018 | 07:00

Paolo Griffa in Courmayeur, showing maturity