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

Discover Taghazout, Morocco with Fairmont: in the land of sun, waves and argan oil
29-05-2023 | 11:00

Discover Taghazout, Morocco with Fairmont: in the land of sun, waves and argan oil
'Our journey through the unpleasant flavours of Salento': the provocative and precise fine dining offer of Bros in Lecce
06-05-2023 | 12:00

'Our journey through the unpleasant flavours of Salento': the provocative and precise fine dining offer of Bros in Lecce
Here’s the story of the dessert that tastes of an old book, invented by Jordi Roca at the legendary Celler
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
Anthony Genovese: the new Parallels menu is an explosion of taste and intelligence
05-03-2023 | 14:00

Anthony Genovese: the new Parallels menu is an explosion of taste and intelligence
Mauro Colagreco and his mountain cuisine: we stayed at The K in Sankt Moritz, in the legendary Kulm Hotel
28-02-2023 | 13:00

Mauro Colagreco and his mountain cuisine: we stayed at The K in Sankt Moritz, in the legendary Kulm Hotel
Save the date: the next edition of Identità Milano will be from Saturday 9th to Monday 11th March 2024
17-02-2023 | 18:00

Save the date: the next edition of Identità Milano will be from Saturday 9th to Monday 11th March 2024
Identità Milano '23: a success packed with energy: «This is how our bet on change has rewarded us»
14-02-2023 | 12:00

Identità Milano '23: a success packed with energy: «This is how our bet on change has rewarded us»
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