IG2021: il lavoro

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

The chef from Vicenza on the stage of Identità Milano with all his team: «Many cooks have changed job. Who can blame them? We need to remain united, to design a normal future together»

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

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03-11-2021 | 15:45

Josep Roca and Alessandro Tomberli participated

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

They are in charge of the hospitality in two of the most prestigious restaurants in Europe, namely El Celler de Can Roca and Enoteca Pinchiorri: they shared their ideas on the future of restaurants

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22-10-2021 | 11:00

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

On the 11th of October, the candidacy request was defined. And then… We discussed it at the congress with Maddalena Fossati, Corrado Assenza, Roberta Garibaldi and Gian Marco Centinaio

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20-10-2021 | 11:00

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

The chef went in search of forgotten foods from the region north of Lake Garda: beech, ram, walnut husk, caprifico, beans from Valvestino, tombea cheese. This resulted in six extraordinary dishes

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

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18-10-2021 | 11:00

Antonia Klugmann: the importance of execution

In her talk on the theme of work, the chef from Argine a Vencò focused on a crucial element of a dish, which influences the creative process and gives value to the team

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)

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12-10-2021 | 11:00

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

The chef from Modena at Identità after two and a half years: «The past makes us wise». And then he lists all the important results he's reached. And he ends: «Restaurants are enterprises, let's not forget this»

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

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06-10-2021 | 11:00

Clare Smyth

Pigeon breast, pine nut oil mayonnaise, Matcha tea bread

Shake & shock

Trend e novità dall’ultima edizione della Florence Cocktail Week

IG2021: il lavoro

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

The chef from Vicenza on the stage of Identità Milano with all his team: «Many cooks have changed job. Who can blame them? We need to remain united, to design a normal future together»

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

They are in charge of the hospitality in two of the most prestigious restaurants in Europe, namely El Celler de Can Roca and Enoteca Pinchiorri: they shared their ideas on the future of restaurants

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

On the 11th of October, the candidacy request was defined. And then… We discussed it at the congress with Maddalena Fossati, Corrado Assenza, Roberta Garibaldi and Gian Marco Centinaio

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

The chef went in search of forgotten foods from the region north of Lake Garda: beech, ram, walnut husk, caprifico, beans from Valvestino, tombea cheese. This resulted in six extraordinary dishes

Antonia Klugmann: the importance of execution

In her talk on the theme of work, the chef from Argine a Vencò focused on a crucial element of a dish, which influences the creative process and gives value to the team

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

The chef from Modena at Identità after two and a half years: «The past makes us wise». And then he lists all the important results he's reached. And he ends: «Restaurants are enterprises, let's not forget this»

06-10-2021 | 11:00

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

04-10-2021 | 11:00

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

01-10-2021 | 11:00

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

29-09-2021 | 13:00

Assenza and Alajmo: the truths of craftsmen

25-09-2021 | 11:00

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

25-09-2021 | 11:00

Towards the Congress: four new protagonists at Identità Milano 2021

24-09-2021 | 11:00

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

22-09-2021 | 10:45

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

15-09-2021 | 11:00

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

13-09-2021 | 11:00

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

10-09-2021 | 11:00

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

01-09-2021 | 14:45

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

31-08-2021 | 10:40

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

27-08-2021 | 17:00

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

24-08-2021 | 19:00

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

02-08-2021 | 11:00

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

16-07-2021 | 11:30

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

14-07-2021 | 11:15

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