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Matteo Garnero e Enrico Ponza

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Matteo Garnero e Enrico Ponza Giovanni Porro Francesco Sposito Ivano Mestriner Enrico Bartolini Antonio Santini Laura Fratton Lee Wolen Juri Chiotti Giorgio Nava Antonello Maietta Michele Casadei Massari Federica Scolta Kobe Desraumaults Christian e Manuel Costardi

Giancarlo Perbellini Domingo Schingaro Errico Recanati Aurelio Damiani Cinzia De Lauri e Sara Nicolosi Damiano e Giovanni Nigro Chiara Pavan Massimo Gatti Salvatore e Francesco Salvo Marianna Vitale Luigi Taglienti Matteo Baronetto Ernesto Iaccarino Paolo Lopriore Yoji Tokuyoshi

Maria Probst Virgilio Martinez Massimo Spigaroli Bo Songvisava e Dylan Jones Matias Perdomo Dani Garcia Martino Faccin Ciccio Vitiello Jacques Décoret Umberto Bombana Antonio Borruso Fabrizio Mancinetti Enrique Dacosta Ciccio Sultano Gaggan Anand
Recipes

Recipes

Cream of beans and mixed pasta

LE RICETTE

Cream of beans and mixed pasta
by Gualtiero Marchesi Foil-baked rice
by Enrico Bartolini Scallop, beetroot mousseline sauce, Menton lemon sauce and "Buddha's hand"
by Mauro Colagreco Spaghetti Pizza Margherita
by Davide Scabin Summer trout
by Ana Roš Cod with cold horseradish, apples and pickled cucumber
by Daniel Berlin Suggestion of a spicy roast duck stew with fennel and olives
by Luca Landi 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

Mixed nuts and sea asparagus
by Paolo Lopriore Coffee & zabaione
by Sergio Dondoli Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by Mauro Uliassi Sardine with anchovy butter and walnut rye bread Milk curd, “D’O” caviar and golden pear
by Davide Oldani Super tartare
by Marco Stabile Sound of the Sea
by Heston Blumenthal Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by Andrea Berton

After fishing
by Daniel Facen The silence of the woods
by Daniel Facen Candied raw artichokes lacquered with rosemary
by Josean Alija Cuttlefish gnocchi, broccoli juice, Romanesco broccoli and Taggiasca olive oil
by Andrea Berton Cod in crust with spring onions, lentils and crispy bacon
by Paco Morales Arancino 2011
by Accursio Craparo Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper
by Gennaro Esposito Potato Dumplings with Squab in Guazzetto
by Lidia e Joe Bastianich
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Latest articles published

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28 April 2023: the first Italian Catering Day

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Hospitality is about feeling welcome

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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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S.Pellegrino Young Chef Academy and Gucci Osteria together to support young talents

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Our small food guide of Noto: where to eat (and sleep) well in the pearl of Sicilian Baroque

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22-06-2022

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Girotonno is back, and Lebanon triumphs

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22-03-2022

Metullio - De Pra: chefs of the year, a shared project

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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