Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose

History is served: here are the 18 dishes from 14 legends, including himself, picked by Bottura for his menu

Risotto alla Bergese, Savarin di Riso di Cantarelli, Marchesi's Riso, Oro e Zafferano, and then Santini, Corelli, Assenza, Tassa... Our culinary history, now presented at Francescana

21-07-2021 | 11:00
The dishes from the new menu at Osteria Francescan

The dishes from the new menu at Osteria Francescana, which celebrates the great Italian cuisine of the past few decades. Massimo Bottura presents it with these words: «It's a tribute to the greatest Italian chefs from the 50s to our days. Artisans but most of all friends who inspired us and will continue to do so with timeless recipes»

Read | 21-07-2021 | 11:00 | Dall'Italia

The great return of Caffè Sicilia. We've been to Noto to see the maestro Corrado Assenza

Consistency and less is more as a way into the future: after one year of renovations, not a new place but a history that continues in harmony. And Corrado is happy...

23-06-2021 | 11:00
Left to right, Corrado Assenza, the maestro pastr

Left to right, Corrado Assenza, the maestro pastry-chef at Caffè Sicilia in Noto, and his team which includes ReikoCorrado and his son Francesco Assenza

Read | 23-06-2021 | 11:00 | Dall'Italia

Michele Lazzarini, the mountain of destiny

At 29, he's got plenty of wisdom to share. Interview with Norbert Niederkofler's right arm, awarded by the Guida di Identità Golose

19-05-2021 | 11:00
Michele Lazzarini from restaurant St.Hubertus i

Michele Lazzarini from restaurant St.Hubertus in San Cassiano in Badia (Bolzano), best sous-chef for the 2021 Guida ai Ristoranti di Identità Golose 

Read | 19-05-2021 | 11:00 | Dall'Italia

Five ages of Parmigiano (they were 3 at first, and then became 6): the story of a dish that made history

Massimo Bottura guides us through the birth of one of his signature dishes. A "construction" that lasted 20 years, in parallel with the evolution of contemporary cuisine

17-05-2021 | 11:00
Read | 17-05-2021 | 11:00 | Dall'Italia

The extraordinary research on aged fish at Madonnina del Pescatore: first results and future prospects

Luca Abbadir won the "Experiments in the kitchen" award from the Guida IG 2021. He guides us into the ozone refrigerator where amberjack matures for as long as 25 days. And gets even better

05-05-2021 | 11:00
Discovering fish ageing at La Madonnina del Pesca

Discovering fish ageing at La Madonnina del Pescatore in Senigallia. In the photo, the fish ages in a special refrigerator, with ozone, recently installed in the Tunnel, La Madonnina's research lab 

Read | 05-05-2021 | 11:00 | Dall'Italia

September will be the month of Identità Golose, from Saturday 25th to Monday 27th

The 16th edition of the congress in Milan will be focused on the employment emergency in the restaurant industry, giving even more importance to article 1 of the Italian Constitution

27-04-2021 | 09:00
Read | 27-04-2021 | 09:00 | Dall'Italia

A trip to the Valle delle Cartiere, where they're making handmade paper for fine dining restaurants

In Toscolano, on the Brescian bank of Lake Garda, they've recovered a local tradition established in the 14th Century, but then lost. Today, some craftsmen work with Camanini, Baiocco, the Cerea brothers, Dal Degan...

26-04-2021 | 11:00
Riccardo Camanini with the menu from Lido 84 ma

Riccardo Camanini with the menu from Lido 84 made with artisanal paper produced following the ancient process recovered by Toscolano Paper in Toscolano Maderno (Brescia). Photos from Nicolò Brunelli

Read | 26-04-2021 | 11:00 | Dall'Italia