IT

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

GLI ARTICOLI DELL'AUTORE

05-04-2025 | 07:00

What’s on the menu at Alexandre Mazzia, the three-star French chef who's changing the rules of the game
30-12-2024 | 17:00

The prophet of the Ostend shrimps (those caught on horseback): at Willem Hiele's, where nature is cooked
17-07-2024 | 18:00

In the name of taste: we went to Cannavacciuolo's new restaurant, with chef Gianluca Renzi
20-06-2024 | 18:00

After starting as a pizzaiolo in the Marche region, he is now an established maître in Bangkok: 'Working in the dining room is great'
24-05-2024 | 07:00

Rat brains, grilled rat and other delicacies: another way of catering at Gaggan’s
29-04-2024 | 07:00

Aristocratic recipes, a kitchen open 22 hours a day: we dined at Viviana Varese's Passalacqua
06-03-2024 | 12:00

The Mediterranean Sea interpreted by Daniele Lippi, among the new protagonists at Identità Milano
28-02-2024 | 07:00

Phenomenology of Davide Caranchini, who will talk at Identità Vegetali, within Identità Milano 2024
13-02-2024 | 11:00

Christening at Identità Golose: the Guide to Signature Pizzerias and Cocktail Bars is born
25-01-2024 | 14:00

Paulo Airaudo in Florence: we tried the jewel-like restaurant at Hotel La Gemma
14-07-2023 | 11:00

In praise of the “scarpetta”: Chicco Cerea and the changing haute cuisine (ah, check the rubbish bins!)
20-06-2023 | 14:00

Immersed in nature: a visit to Mauro Colagreco's gardens and his tuttifrutti menu
29-05-2023 | 11:00

Discover Taghazout, Morocco with Fairmont: in the land of sun, waves and argan oil
06-05-2023 | 12:00

'Our journey through the unpleasant flavours of Salento': the provocative and precise fine dining offer of Bros in Lecce
09-03-2023 | 18:00

Here’s the story of the dessert that tastes of an old book, invented by Jordi Roca at the legendary Celler
05-03-2023 | 14:00

Anthony Genovese: the new Parallels menu is an explosion of taste and intelligence
28-02-2023 | 13:00

Mauro Colagreco and his mountain cuisine: we stayed at The K in Sankt Moritz, in the legendary Kulm Hotel
17-02-2023 | 18:00

Save the date: the next edition of Identità Milano will be from Saturday 9th to Monday 11th March 2024
14-02-2023 | 12:00

Identità Milano '23: a success packed with energy: «This is how our bet on change has rewarded us»
19-01-2023 | 11:00

A different Lake Como: game, mountains, forest... Davide Caranchini tells us about it in a new great menu
05-12-2022 | 07:00

A Great Italy at the Basque Culinary Centre: the centre of gastronomic excellence crowns our champions
24-10-2022 | 15:00

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

14-10-2022 | 18:00

Riccardo Camanini and his risotto revolution. Eight versions in 24 years, to transform a dish
28-09-2022 | 18:00

The nature of Antonia, Antonia surrounded by nature: Klugmann’s perfect harmony in Vencò
24-09-2022 | 11:00

The Venetian master, the Lombard pupil, and Ligurian cuisine. Carlo Cracco and Mattia Pecis: great dishes in Portofino
12-09-2022 | 11:00

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

09-09-2022 | 11:00

An exceptional marinated pork and other delicacies from Luca Landi, who presents Versilia in an original way
07-09-2022 | 11:00

A magnificent experience at Disfrutar in Barcelona: going against the time, surprising beyond trends
09-08-2022 | 11:00

Meet Alexandre Mazzia, the 50Best’s bet. Africa, Marseille and a cuisine of "spices, smoke and kilos"
06-08-2022 | 11:00

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

15-07-2022 | 11:00

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

Flower power: Mauro Colagreco’s surprising new menu at Mirazur (a photo gallery in 20 dishes)