Dall'Italia

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

Antonia Klugmann: 'Fine dining has never had such a large audience'

THE DEBATE ON FINE DINING - The chef from Trieste rejects the hypothesis of a crisis in fine dining. And she adds: 'The idea of the restaurant-spaceship, detached from the context, will function less and less'.

Antonia Klugmann: 29^th of January, at her lecture at Identità Milano 2023 (photo Brambilla-Serrani)

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14-09-2023 | 14:00

Chiara Pavan and Francesco Brutto: compatibility between economic and environmental (and human) sustainability

DEBATE ON FINE DINING - The two chefs of Venissa talk about their experience and approach to fine dining. And they explain: if you want to respect the environment and the wellbeing of employees, fine dining is the most effective model

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07-08-2023 | 07:00

PACCHERI ALLA VITTORIO AND THE SCARPETTA (SCOOPING

In praise of the “scarpetta”: Chicco Cerea and the changing haute cuisine (ah, check the rubbish bins!)

DEBATE ON THE SIGNATURE CUISINE - It is no longer time for formalities, cuisine (any cuisine) only works if it gives emotions and empathy. Plus, the management must be wise: for example, checking that there is not too much waste...

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14-07-2023 | 11:00

Uliassi, art, sea and hunting

A lunch in Senigallia with the game menu signed by the Marche chef, who infuses his spirit and character into every dish, capable of going beyond all convention

Mauro Uliassi

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09-06-2023 | 11:00

Presenting I'm not there, the extraordinary new menu at Osteria Francescana in Modena

Massimo Bottura and his team reinterpret their most famous and iconic dishes and twist them, starting from the cultural biodiversity of the Via Stella brigade. The result is a contemporary, unprecedented and compelling reinterpretation

Il nuovo menu dell'Osteria Francescana, denominato I’m not there, è una nuova interpretazione di piatti classici del ristorante modenese. Tutte le foto sono di Paolo Terzi

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11-05-2023 | 11:00

28 April 2023: the first Italian Catering Day

In Rome and throughout Italy, initiatives and events to enhance the restaurant supply chain, the culture of hospitality and conviviality. The report on the day at the Ministry of Business and Made in Italy, with the participation of Identità Golose

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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04-05-2023 | 18:00

Angelo Biscotti

Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil

Restaurant Business Management

Restaurant Business Management: i temi e i docenti dell'atteso Master Iulm/Identità Golose

Dall'Italia

Antonia Klugmann: 'Fine dining has never had such a large audience'

THE DEBATE ON FINE DINING - The chef from Trieste rejects the hypothesis of a crisis in fine dining. And she adds: 'The idea of the restaurant-spaceship, detached from the context, will function less and less'.

Chiara Pavan and Francesco Brutto: compatibility between economic and environmental (and human) sustainability

DEBATE ON FINE DINING - The two chefs of Venissa talk about their experience and approach to fine dining. And they explain: if you want to respect the environment and the wellbeing of employees, fine dining is the most effective model

In praise of the “scarpetta”: Chicco Cerea and the changing haute cuisine (ah, check the rubbish bins!)

DEBATE ON THE SIGNATURE CUISINE - It is no longer time for formalities, cuisine (any cuisine) only works if it gives emotions and empathy. Plus, the management must be wise: for example, checking that there is not too much waste...

Uliassi, art, sea and hunting

A lunch in Senigallia with the game menu signed by the Marche chef, who infuses his spirit and character into every dish, capable of going beyond all convention

Presenting I'm not there, the extraordinary new menu at Osteria Francescana in Modena

Massimo Bottura and his team reinterpret their most famous and iconic dishes and twist them, starting from the cultural biodiversity of the Via Stella brigade. The result is a contemporary, unprecedented and compelling reinterpretation

28 April 2023: the first Italian Catering Day

In Rome and throughout Italy, initiatives and events to enhance the restaurant supply chain, the culture of hospitality and conviviality. The report on the day at the Ministry of Business and Made in Italy, with the participation of Identità Golose

30-04-2023 | 11:00

The regenerating power of a sabbatical: Salvatore Bianco reopens Il Comandante

20-04-2023 | 11:00

Hospitality is about feeling welcome

19-04-2023 | 11:00

Paolo Griffa at Caffè Nazionale in Aosta reveals a multifaceted and surprising maturity

05-04-2023 | 15:00

Presenting the first Restaurant Day in Italy, promoting the entire restaurant industry concretely

30-12-2022 | 11:00

The autumn vegetable menu at Niko Romito's Reale

24-12-2022 | 11:00

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

15-12-2022 | 17:00

Amazonian dinner: Alvaro Clavijo tells us about the thousand tasty nuances of his Colombia

13-12-2022 | 17:00

Nobu Milano: 20 years in the sign of essentiality with the cuisine of Nobu Matsuhisa and Antonio D'Angelo

03-12-2022 | 13:00

Unusual, authentic, charming hospitality: welcome to La Bursch in the Upper Cervo Valley

25-10-2022 | 15:00

Today is World Pasta Day, celebrations and numbers of a global boom

20-10-2022 | 18:00

Mind, genius and soul: the surprising cuisine of Riccardo Canella at the iconic Cipriani Belmond Hotel

22-09-2022 | 11:00

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

06-08-2022 | 11:00

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

02-08-2022 | 12:00

From London to Gardone: Camanini’s new menu, having just conquered the 8th place in the 50Best

21-07-2022 | 11:00

Culture, idea, emotion: the genesis (and offering) of "Vieni in Italia con me", Massimo Bottura’s new menu

22-06-2022 | 17:00

Bringing sultry vibes and Yucaton flavors of Tulum to San Benedetto

09-06-2022 | 11:00

Girotonno is back, and Lebanon triumphs

22-03-2022 | 11:00

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

14-03-2022 | 11:00

MadreProject: Davide Longoni tells us about his new project, a school dedicated to bread and places

05-03-2022 | 11:00

Guinea fowl, duck, hare... The perfect game according to Antonio Guida and Alessandro Martellini

10-01-2022 | 17:00

Zucchero: Fabrizio Fiorani's new boutique at W Rome

17-12-2021 | 12:42

Riso oro e zafferano, 40 years of magic

10-11-2021 | 11:00

Bergamo and Klugmann: «There's no learning or teaching if you're not open to listening»

05-11-2021 | 10:06

Andoni Luis Aduriz and many other reasons to remember Bob Noto