Stefano Callegari
Sardine with anchovy butter and walnut rye bread
IG2023: ladies and gentlemen, the revolution has been served L'altra rivoluzione, quella di Chef's Table: «Così la televisione è entrata nelle viscere della cucina»
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
Alcoholic lettuce and cream of milk: one of the dishes on the all-vegetable menu at restaurant Reale
Chef Alvaro Clavijo and Ivan Cordoba with his wife Maria. Right, Envuelto with curd and plantain, one of the dishes capable of telling the story of Colombian ingredients and traditions. Photos: Annalisa Cavaleri
Master Nobu Matsuhisa with the executive chef of Nobu Milano, Antonio D'Angelo
Left to right, Erika Gotta, chef at La Bursch, the family home and unusual country house of entrepreneur Barbara Varese in the hamlet of Oretto in Campiglia Cervo, Biella
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
Chef Riccardo Canella from Oro at Belmond Hotel Cipriani in Venice. Photo Belmond/PA Jorgensen