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Christian Puglisi David Chang Franck Cerutti Francesco Arena Alessandro Giardiello Daniel Facen Tony Lo Coco Matteo Lunelli Alyn Williams Umberto Montano Antonio Pisaniello Pino Cuttaia Mark Welker Zuo Cuibig Luca Govoni

Jacques Décoret Clelia d'Onofrio Fabio Baldassarre Fabio Barbaglini Matteo Baronetto Alberto Faccani Gennaro Battiloro Andrea e Giacomo Besuschio Marianna Vitale Riccardo Agostini Catia Uliassi Andrea Mattei Cristina Bowerman Kobe Desraumaults Michael White

Michelangelo Mammoliti Lee Wolen Paolo Donei Davide Canina Enrique Olvera Andrew Zimmermann Christoph Lindpointner Alain Chartier Riccardo Camanini Antonio Biafora Mattia Pariani Rafael Peña Alex Atala Luca Zaccheroni e Omar Casali Giampaolo Ottazzi
Recipes

Recipes

Hot Las Pedroñeras garlic soup

LE RICETTE

Hot Las Pedroñeras garlic soup
by Manolo De La Osa Mixed puffed rice
by Enrico Bartolini Casserole with potatoes, artichokes, baby onions and wheat cooked in earth
by Pietro Zito Dessert: a sweet story
by Ivano Mestriner Wild Hare, Chocolate, Watercress and Birch Sap
by Sat Bains Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by Magnus Ek Ancestral pleasure, contemporary execution
by Corrado Assenza Breadsticks on a sheet of salt
by Tomaž Kavcic

Montanara
by Enzo Coccia Celeriac cooked in salt crust Northern Indian prawn curry in a salad
by Alex Gares Tail "alla vaccinara"
by Valeria Piccini Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by Andoni Luis Aduriz Gragnano linguine, needle squid and Fobello bread sauce
by Antonino Cannavacciuolo Milk curd, “D’O” caviar and golden pear
by Davide Oldani Suggestion of a spicy roast duck stew with fennel and olives
by Luca Landi

Saffron risotto with pepper transparency
by Enrico Bartolini Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by Andrea Berton It could be a risotto
by Matias Perdomo Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by Galileo Reposo Char
by Alfio Ghezzi Onion absolute with saffron and Grana Padano
by Niko Romito The new Ascolana olive
by Carmine Calò Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by Andrea Berton
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IG2021: il lavoro
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Latest articles published

In the background, Carlo Cracco, the first speaker of the second day at #IdentitàMilano21. Close up, Luca Sacchi, chef at Cracco in Galleria

03-11-2021

Carlo Cracco: «Our commitment to create a more humane restaurant industry»

Josep Roca and Alessandro Tomberli participated in the 16th edition of Identità Milano, within Identità di Sala: here with the classic photo with host Federico De Cesare Viola (all photos from Brambilla Serrani)

22-10-2021

Three-starred recommendations: Josep Roca and Alessandro Tomberli talk of dining room, staff, wine, dress code...

20-10-2021

Italian Cuisine a candidate for the Unesco World Heritage list. The energy of the promoters, the commitment of the institutions

Riccardo Camanini at Identità Milano 2021. All photos from Brambilla-Serrani

18-10-2021

So close, so invisible: a short trip with Riccardo Camanini, who discovered a world around the corner

Antonia Klugmann on the stage of Identità Milano 2021 with Paolo Marchi and Lodovica Bo, who presented her lesson (all the photos are from Brambilla / Serrani)

12-10-2021

Antonia Klugmann: the importance of execution

Massimo Bottura, Osteria Francescana (Modena, and much more) on Monday 27th September, Identità Milano. Photo Brambilla/Serrani

06-10-2021

Massimo Bottura: «We are the ancient people, now»

Alain Ducasse on the stage of Identità Milano 2021. All the photos are from Brambilla-Serrani

06-10-2021

Identità Milano enjoys the trust of monsieur Alain: «We're getting out of it, restaurants are back in business»

Niko Romito on the stage of Identità Milano 2021. All photos from Brambilla-Serrani

04-10-2021

Niko Romito at Identità Milano traces the profile of the "cook of the future"

Reassessing work-life balance, investing in training, reconnecting with nature. Mauro Colagreco tells his post-crisis journey in the second day of Identità Milano 2021

01-10-2021

Mauro Colagreco: «We're back, aware of the strength of our work, and we continue to dream»

Stefania, wife of the late coffee roaster Gianni Frasi, Massimiliano Alajmo and Corrado Assenza at Identità Milano 2021 on Sunday morning. Photo Brambilla/Serrani

29-09-2021

Assenza and Alajmo: the truths of craftsmen

Left to right, four new protagonists at Identità Milano 2021: Errico Recanati, chef and patron at Andreina in Loreto (Ancona); pizzaioli Ciro Oliva, from Concettina ai Tre Santi in Naples, and Mirko Petracci, from La Scaletta in Ascoli Piceno; Mattia Casabianca, pastry chef at Uliassi in Senigallia (Ancona)

25-09-2021

New protagonists at Identità Milano: Errico Recanati, Ciro Oliva, Mirko Petracci, Mattia Casabianca

Left to right, four new protagonists at Identità Milano 2021: Francesca Castignani from pastry shop Belle Hélène, Francesco Pompetti of pizzeria Impastatori Pompetti, Joe Bastinich of the Bastianich Hospitality Group and Roberta Ceretto of restaurant Piazza Duomo and winery Ceretto

25-09-2021

Towards the Congress: four new protagonists at Identità Milano 2021

24-09-2021

There's no Identità without Identità di Sala. Even at the 16th edition of the congress

Left to right, the four new protagonists of Identità Milano 2021: Danilo Brunetti from pizzeria Giolina, Francesco Capece from pizzeria La Locanda dei Feudi, Pino Ladisa from the pastry shop bearing his same name, and Gian Luca Cavi from ice cream shop Magritte - Gelati al Cubo

22-09-2021

The Congresso is coming: four new protagonists at Identità Milano 2021

Matias Perdomo, chef and co-patron at restaurant Contraste, opened in Milano on the 1st of September 2015. He will hold a lesson with Simon Press at Identità Golose, on Sunday 26th September, at 11.30, in Sala Blu 1, within the section called "The Future is Now". To register, click here

15-09-2021

Matias Perdomo: «The only creativity that matters is that the finances are ok»

Chefs and pastry chefs discuss, at Dossier Dessert 2021, in partnership with Valrhona as usual. In the top row, the chefs: Chicco and Bobo Cerea, Mauro Uliassi, Ciccio Sultano. In the bottom row, their pastry chefs: Simone Finazzi, Mattia Casabianca, Fabrizio Fiorani

13-09-2021

Dossier Dessert at Identità Milano 2021, with great chefs and super pastry chefs

10-09-2021

The Future is now: the new section at Identità Milano will debut on Sunday 26th September

The speakers at Identità Naturali 2021: Gino Fabbri, Gianluca Gorini, Francesco Bracali, Philippe Léveillé, Pietro D'Agostino

01-09-2021

Identità Naturali 2021 will focus on three ingredients: honey, truffle and extra virgin olive oil

The seven speakers at Pasticceria italiana contemporanea, in partnership with Petra® Molino Quaglia and Valrhona, on Sunday 26th September in Sala Blu 2 at Identità Milano. From the top left corner Corrado Assenza (Caffè Sicilia, Noto - Siracusa), Fabio Longhin (Pasticceria Chiara, Olgiate Olona - Varese), Nicola Olivieri (Olivieri 1882, Arzignano - Vicenza), Luca Lacalamita (LuLa - Pane e Dessert, Trani). From the bottom left corner, Francesca Castignani (Pasticceria Belle Hélène, Tarquinia - Viterbo), Pino Ladisa (Pasticceria Pino Ladisa, Bari Poggiofranco - Bari) and Gianluca Fusto (Fusto Milano - Milan)

31-08-2021

Italian Contemporary Pastry-making: the seven speakers (both established and young talents) at this sweet section of Identità Milano 2021

The protagonists of the 12th edition of Identità di Pasta, scheduled on Saturday 25th September in Sala Blu 1 at MiCo in Via Gattamelata, Milan (for registrations, click here). From the top left corner: Carlo Cracco, Andrea Berton, Antonio Biafora. Below: Antonio Ziantoni, Domingo Schingaro and Takeshi Iwai

27-08-2021

Identità di Pasta is back at the congress, on Saturday 25th September

The four speakers at Identità di Formaggio 2021: Jessica Rosval (Casa Maria Luigia - Modena), Isabella Potì (Bros - Lecce), Francesco Vincenzi (Franceschetta 58 - Modena), Philippe Lévelillé (Miramonti l'Altro - Concesio)

24-08-2021

Identità di Formaggio is back at the Congress, with Parmigiano Reggiano

The speakers at Identità di Pizza 2021: from the top left corner, clockwise, Danilo Brunetti, Ilaria Puddu, Simone Padoan, Luca Pezzetta, Francesco Martucci, Pier Daniele Seu, Cristian Marasco, Ciro Oliva

02-08-2021

Pizza contemporanea: here is the programme of Identità di Pizza at the congress

The emblem dish of the 16th edition of Identità Milano: This is no game, it's work by Matias Perdomo and Simon Press, chefs at restaurant Contraste in Milan. All photos from Brambilla-Serrani

16-07-2021

Building a New Future: Work. Matias Perdomo and Simon Press sign the emblem dish at Identità Milano

14-07-2021

The countdown has begun for the Identità Milano 2021 Congress. Here's the programme

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IDENTITÀ MILANO CONGRESS

Identità Milano Congress welcomes on stage the greatest professionals of cooking and pastry, chefs who know how to give an original imprint to their work, in the field of tradition and along the paths of creativity.

Cos'è il congresso Chi siamo La sede Albo d'oro premiati

EDIZIONE 2023

Presentazione Identità Milano 2023

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Identità Web S.r.l, con sede in Milano, Corso Magenta 46, P.IVA 07845670962, email info@identitaweb.it, è proprietaria, ideatrice e sviluppatrice della piattaforma internet di cui al sito www.identitagolose.it ed è editrice della testata giornalistica “Identità Golose Web - ”, registrazione Tribunale di Milano n. 32 del 31 gennaio 2018, Direttore Responsabile: Paolo Marchi