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Chefs
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Karime Lopez
GLI CHEF
Karime Lopez
Jordi Roca
Claudio e Anna Vicina
Michelangelo Mammoliti
Dario Nuti
Pasquale Torrente
Pierre e Michel Troisgros
Roger Van Damme
Giacomo Devoto and Gianmarco Ferrandi
Luca Gardini
Roberto Petza
Cesare Battisti
Jon Pollard
Luciano Tona
Giancarlo Timballo
Stefano Deidda
Giuseppe Carino
Bernardo Paladini
Jean-François Piège
Giuseppe Palmieri
Matteo Casone
Mehmet Gürs
Enrique Olvera
Roberto Petza
Michael Schlow
Carlo Cracco
Sanjay Dwivedi
Catia Uliassi
Fabrizio Mellino
Giuseppe Zen
Alessio Galli
Massimo Gatti
Natalino Ambra
Fulvietto Pierangelini
Stefano Callegari
Aimo e Nadia Moroni
Philippe Léveillé
Valeria Piccini
Eugenio Pol
Jacques Décoret
Ferran Adrià
Teo Musso
Francesco Ballico
Marc Vetri
Romain Meder
Recipes
Recipes
Summer trout
LE RICETTE
Summer trout
by
Ana Roš
Friday squilla mantis
by
Mauro Uliassi
Sardine with anchovy butter and walnut rye bread
Beyond the strudel
by
Tatsuya Iwasaki
Evolution
by
Alain Chartier
Pigeon breast, pine nut oil mayonnaise, Matcha tea bread
by
Igor Macchia
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Foil-baked rice
by
Enrico Bartolini
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
Carnaroli tomato and basil
by
Christian e Manuel Costardi
Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
by
Luigi Taglienti
Egg and cauliflower
by
Antonia Klugmann
Rice cremino
by
Enrico Bartolini
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by
Marcus Eaves
Sea Bass and D’O Tapioca Caviar
by
Davide Oldani
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
Pumpkin
by
Mehmet Gürs
Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
by
Igles Corelli
Tribute to Pirangi (little village near Sao Paolo)
by
Rodrigo Oliveira
Turnips with sheep yogurt mousse and nasturtian leaves
by
Christian Puglisi
Spaghetti Pizza Margherita
by
Davide Scabin
Moonstone
by
Juan Marì e Elena Arzak
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Dal mago degli impasti di Pozzuoli: assaggi alla nuova pizzeria di Raf Bonetta
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IG2024: the disobedience
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IG2020: on the road
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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
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In libreria
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