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Alessandro Pipero

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Alessandro Pipero Josep Maria Rodriguez Guerola Massimiliano e Raffaele Alajmo Bryce Shuman Clare Smyth Paolo Donei Isabella Potì Michael Schlow Fulvietto Pierangelini Paolo Brunelli Pierpaolo Pavan Nicola Fossaceca Wicky Priyan Daniel Facen Simone Rodolfi

Fernando Darin Paco Magri Luigi Taglienti Fabrizio Camplone Gaetano Trovato Antonio Biafora Luca Abbadir Petter Nilsson Fabrizia Meroi Luca Abbruzzino Alessandro Giardiello Rita Sodi Sang Hoon Degeimbre Alessandro Gilmozzi Giuseppe Li Rosi

Antonello Maietta Federico Fazzuoli Gastón Acurio François Daubinet Marco Stabile Riccardo Agostini Riccardo Antoniolo Giuseppe Lo Iudice e Alessandro Miocchi Nino Di Costanzo Cesare Battisti Sunny Menon Giorgio Caruso Jordi, Josep e Joan Roca Riccardo Canella Christian Puglisi
Recipes

Recipes

Oyster marinated with pork face and spinach

LE RICETTE

Oyster marinated with pork face and spinach
by Jordi Vilà Roast tripe
by Davide Oldani Bread with ricotta
by Andrea Menichetti Shadow of oil
by Franco Aliberti Cod with cold horseradish, apples and pickled cucumber
by Daniel Berlin Garlic, oil, chili pepper and mint
by Elio Sironi Truffle delicacy of pear Macaé
by Thierry Bridron Sweet rice sauté
by Christian e Manuel Costardi

Muhu hapurokk
by Peeter Pihel Mediterranean fresco
by Tatsuya Iwasaki Roast rack of suckling piglet glazed with coffee and cocoa bean honey, puréed lambs lettuce roots, chicory roots and gentian roots, coffee and gianduia
by Enrico Crippa The carrier pigeon
by Enrico and Roberto Cerea Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by Enrico Crippa Cod in crust with spring onions, lentils and crispy bacon
by Paco Morales Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by Claudio Sadler Sudden delights
by Christophe Felder

Gently cooked pork breast, orange and wasabi sauce
by Mauro Colagreco Tagliatelle with langoustines
by Niko Romito Pasta alla carbonara
by Elio Sironi Tropea Matrioska
by Davide Scabin Winter sun: San Marzano tomato, cow's milk mozzarella, bacon and quail's eggs
by Beniamino Bilali Glass of green apple water
by Alain Chartier Char
by Alfio Ghezzi Pike cube in inverted toast
by Emmanuel Renaut
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In the centre, Alfonso Iaccarino and, next to him, his sons - the future of the Don Alfonso 1890 restaurant in Sant'Agata dei Due Golfi, Naples: left, Ernesto, executive chef and, right, Mario, dining room manager. Photo by Paola Di Capua

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Enrico Crippa, chef at the three-starred Piazza Duomo in Alba (Cuneo)

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Cannelloni, the most delicious part of the menu dedicated to Gabriele D'Annunzio at restaurant Peter Brunel in Arco (Trento). On the right, the scrap of paper with which the writer urged his cook Albina to keep cannelloni ready "at every hour of the day and night".

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Minister of Business and Made in Italy Adolfo Urso together with Lino Enrico Stoppani, President of FIPE-Confcommercio, for the opening of the first Catering Day

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The autumn vegetable menu at Niko Romito's Reale

24-12-2022

The emblem dish of Identità Milano 2023 and the small revolution of tropical fruits in Italy

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Some of the protagonists of the press conference organised yesterday by Unione Italiana Food at the Identità’s Hub, a preview of the World Pasta Day taking place today. Right to left, Enrico Derflingher and Laurel Evans, Marcello Zaccaria and Stephanie Cabibbo, Carlo Bresciani and Mime Kataniwa

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Girotonno is back, and Lebanon triumphs

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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