IT
Congresso
Iscrizioni & Acquisti
Hub Identità Golose
Identità digitali
Le Guide Identità Golose
Guida Pizza&Cocktail
Guida Ristoranti
Scarica l'app da Google Play
Scarica l'app dall'Apple Store
Bollicine del mondo
Scarica l'app dall'Apple Store
Scarica l'app da Google Play
Chefs
Chef
Luca Pardini, Edoardo Grassi e Marco Civitelli
GLI CHEF
Luca Pardini, Edoardo Grassi e Marco Civitelli
Cristian Marasco
Kei Kobayashi
Michele Biagiola
Joško Gravner
Carlo Liuzzi
Sat Bains
Andrea Ribaldone
Nicola e Pierluigi Portinari
Giovanni Porro
Dani Garcia
Josean Alija
Matteo Lunelli
Massimo Bottura
Roberto Petza
Maico Campilongo e Kristjan D'Angelo
Fabio Baldassarre
Giampaolo Ottazzi
Enrico Bartolini
Jordi Butron
Dario Pandolfo
Cristoforo Trapani
Andrea Tortora
Andrea Zanin
Lucia De Prai
Jordi Vilà
Giuseppe Rambaldi
Eric Pras
Gastón Acurio
Filippo Chiappini Dattilo
Federico Quaranta
Davide Oldani
Roy Caceres
Femke Van den Heuvel
Enzo Coccia
Jessica Rosval
Oliver Glowig
Giorgio Locatelli
Fabrizio Fiorani
Eugenio Boer
Beniamino Bilali
Miguel de la Cruz
Massimo Spigaroli
Yoshihiro Narisawa
Francesco Sposito
Recipes
Recipes
Marinated salmon and foie gras
LE RICETTE
Marinated salmon and foie gras
by
Carlo Cracco
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Pasta and beans with a mussel emulsion
by
Francesco Sposito
Coffee & zabaione
by
Sergio Dondoli
“Strachin” millefeuille
Smoked spaghetti, clams and grilled pendolini tomatoes
by
Mauro Uliassi
It could be a risotto
by
Matias Perdomo
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Hill landscapes, Italy
by
Corrado Assenza
Time to rest
by
Corrado Assenza
Roast Sambucano lamb, fresh goat's cheese and Swiss chard
by
Enrico Crippa
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
For the pizza dough
by
Simone Padoan
Yellow pumpkin fondue, quail and coffee
by
Riccardo Agostini
Concentrated turbot essence
Coleseed, colliflower, parsley and smoked cheese
Eulogy to the pig
by
Roberto Pongolini
Roots cooked in burning charcoal, leafs that has never seen the light of day, sheeps cream whisked with a vinegar fermented beer, dried cods roe, oregano from last summer
by
Magnus Nilsson
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
Garlic, oil, chili pepper and mint
by
Elio Sironi
Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by
Jacques Décoret
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
“Mexirica” consommé with raw mushrooms
by
Roberta Sudbrack
Tomato sauce, aromatic herbs and a bed of capers
by
Josean Alija
Sections
Sections
Mondo pizza
Tre pizzerie campane entrano in guida: Raf Bonetta, Da Attilio, Femmena e Fritta
SECTIONS LIST
Dossier Speciali
AUTHOR'S LIST
Primo piano
Zanattamente buono
Affari di Gola di Paolo Marchi
Capolavori Italiani in cucina
Dall'Italia
Dal Mondo
A tutta birra
Best Before
Bowerman around the world
Carlo Mangio
China Grill
Cibi Divini
Cibografando
Dolcezze
East Lombardy
Fine writers
Frantoio Squadrilli
Fuori Expo
Giovanna a Capo-tavola
Green
Guida alla Guida
Hôtellerie
Identità Expo
Identità Golose Milano
IG2018: il fattore umano
IG2019: costruire nuove memorie
IG2020: on the road
IG2021: il lavoro
IG2022: the future is now
IG2023: ladies and gentlemen, the revolution has been served
IG2024: the disobedience
In cantina
In libreria
In sala
Le nostre cene
Mare Aperto
Mondo pizza
Naturalmente
Nordic Food Lab
Passione Gelato
Pensa Tè
Signature Dishes
Ricette illustrate
Shake & shock
Spotti e mangiati
Female chef's life stories
Chefs' life stories
Tutto Expo
Partners
Events
International Events
Identità Los Angeles
Identità New York
Identità London
Identità Boston
Identità Chicago
Other Events
Identità di Gelato Senigallia
Grandi cuochi all'Opera
Identità Future
Identità Cortina
Identità di libertà
Tutti a Tavola!! #spesaalmercato
Qoco
Un risotto per Milano
Shanghai
Identità Expo
Presentazione
Calendario
Partners
Le cene di Identità Golose
A tavola con noi
Newsletters
Identità Golose
Identità di Vino
Identità di Pasta
Identità di Pizza
Identità di Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Shop
Identità Golose Milano
Identità Digitali
Guida Ristoranti
Guida Bollicine
Home
Sections
IG2020: on the road
Nessun contenuto
Nessun contenuto
Spiacenti, al momento non è disponibile nessun contenuto.
Share
IG2020: on the road
by
Author's articles list
IG2020: on the road
by
Author's articles list
Latest articles published
12-03-2021
Paulo Airaudo: «Why should we reinvent ourselves when we will go back to how we were?»
24-02-2021
Max Alajmo talks about cuisine, chefs (or rather cooks) and how to build a new future
27-01-2021
Constant evolution: the philosophy of Franco Pepe at Identità on the road 2020
22-01-2021
«Don't put out the fire of creativity». Massimo Bottura's lesson at Identità on the road
20-01-2021
The prophecy of Renato Bosco: «Pizza in ten years' time? It won't be round»
15-01-2021
Giorgio Locatelli: «The French insulted us, but now Italy can walk tall»
13-01-2021
Luca Pezzetta: from playing with dough, as a child, to his delicious seafood pizzas
06-01-2021
Francesco Martucci: the avantgarde rebel of pizza at Identità on the road 2020
30-12-2020
Eight slices of happiness (and conviviality): Simone Padoan and the sense of contemporary pizza
16-12-2020
William Drew: «How we moved from red carpet to fund raisers»
02-12-2020
Travelling on the wings of memories
24-11-2020
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
18-11-2020
Camanini goes in search of the "white taste"... At Identità on the road
06-11-2020
Here's what Identità on the road is like
19-10-2020
Identità Golose changes but doesn't stop: here's how Identità on the road - Digital edition will work
14-10-2020
IDENTITÀ GOLOSE ON THE ROAD - DIGITAL EDITION: the stories from the restaurant and hospitality industries continue
08-10-2020
The new direction of contemporary pizza explained by 16 speakers at Identità Golose
06-10-2020
Italian contemporary pastry-making presents its future
05-10-2020
Sunday 25th October: Identità di Pasta celebrates the World Pasta Day
01-10-2020
Identità Golose 2020, appointment at the congress. To build a new future
09-07-2020
Camanini signs the new emblem dish for Identità Golose 2020
11-06-2020
Identità Golose from the 24th to the 26th of October, the theme: "Building a new future". And the congress becomes digital too
19-03-2020
Building our future with a Sense of Responsibility
25-02-2020
The Sense of Responsibility: the theme of the congress is the reason for its postponement
07-02-2020
All the emblem dishes of Identità Milano, in 14 memorable photos
05-02-2020
Technical tests for the cuisine of the future: David Zilber’s and Riccardo Canella’s Noma
29-11-2019
Corrado Assenza’s Cassata, the emblem-dish of Identità Golose 2020
04-11-2019
Sense of responsibility: the theme of Identità 2020 is revealed
Follow us on social networks
Sections
Discover the sections of Identità Golose Magazine
Dal Mondo
Dall'Italia
Primo piano
Carlo Mangio
Zanattamente buono
Mondo pizza
Affari di Gola di Paolo Marchi
Chefs' life stories
In cantina
Identità Expo
Dolcezze
A tutta birra
In libreria
Female chef's life stories
IG2020: on the road
See the full list