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Ernesto Iaccarino Pía León Luca Pezzetta Roberta Garibaldi Luciano Alberti Massimo Gatti Federico Quaranta Daniel Facen Paolo Casagrande Eric Ripert Roberta Esposito Joško Sirk Paul Liebrandt Agostino Perrone and Giorgio Bargiani Daniele Usai

Niko Romito Lionello Cera Luca Zucchini Jacopo Malpeli Davide Scabin Guido Martinetti Christophe Felder Davide Guidara Lucia De Prai Philip Cranston Alex Atala Barbara Lynch Riccardo Agostini Silvio Spinelli Angela Hartnett
Recipes

Recipes

Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam

LE RICETTE

Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by Magnus Ek Midday in the middle of the vegetable garden
by Corrado Assenza Mexican Bubble Cup Trenette, anchovies and bonito
by Enrico Panero Luminous salad, vanilla vinaigrette, Catalan cream
by Christophe Felder Turning point
by Pietro Leemann "Espressa" Pavese soup with saffron pasta timbale
by Davide Oldani Just corn
by Alfio Ghezzi

Mandarin ice, kumquat, angostura bitters
by Daniel Patterson White fish ceviche with asparagus
by Gastón Acurio Tongue pastrami, ciauscolo and mustard ice-cream
by Cristina Bowerman Sardine with anchovy butter and walnut rye bread Mullet, foie gras and Jerusalem artichoke
by Enrico Panero Carn’e pesce (reference to Gualtiero Marchesi)
by Daniel Canzian Lamb's liver wrapped in cacio and egg
by Peppino e Angela Tinari Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by Marcello Spadone

Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by Igles Corelli Tropea Matrioska
by Davide Scabin Cold fusion
by Giuseppe Rambaldi El Coq mixed salad
by Lorenzo Cogo Macarons glacés
by Alain Chartier Partridge breast salad with sultanas and porcini mushrooms
by Lucio Pompili Woodcock for 6 woodcocks
by Mauro Uliassi Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by Mauro Uliassi
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La famiglia Tedeschi porta a Firenze l'anima della Valpolicella, tra storia e visione del territorio

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Chef Francesco Mazzei will soon open his new restaurant Mezzogiorno by Francesco Mazzei at Corinthia London

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Shattered windows next to the dining tables at Elevato restaurant in Kyiv, struck by a fragment from a Russian kamikaze drone. Yet the restaurant has not closed; it continues to serve its meals and, above all, to offer its customers a few hours of happiness. This is Ukrainian hospitality in wartime: a desperate effort to survive

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Dining Under the Bombs: Stories from Ukraine’s Restaurants That Stay Open Against All Odds

The costoletta of Cotoletta, restaurant opened in October 2024 in Miami, that is redefining the parameters of Italian cuisine in the Florida metropolis

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Cotoletta and San Lorenzo, the New Italy in Miami

Luke Holder and Angela Hartnett are the chefs at the helm of the kitchen at HH&CO, located within the Lime Wood Hotel, a stunning Country House in the New Forest, not far from Lyndhurst in Hampshire, in southeastern Britain. Photo by Amy Murrell

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How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns

Luca Fantin at the fish market in Tokyo

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With Luca Fantin in Japan, where food producers are considered heroes

Aramburu's brigade with, third from right, chef-patron Gonzalo Aramburu, the one with the moustache: he has recently been awarded two Michelin stars, the first restaurant in Argentina (he is in Buenos Aires) to win the prestigious accolade

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Millei, chainsaws... and lots of good food. The Argentine table grows: we tell you about its first two stars

Alessandro Merlo and his wife Souadou Niang

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Dakar, Chef Merlo and the challenge of quality

A view of the Noliane Dakar from the garden

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In Senegal, the Italian you don't expect

A great period for chef Ana Roš. She has just earned three stars for her flagship restaurant, Hiša Franko in Kobarid, Slovenia. But now, she also announces her new restaurant, and more...

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Dining in the Greek islands: our guide to the best restaurants in the Aegean pearls

Mauro Colagreco

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Mauro Colagreco is opening in London at the impressive Raffles London at The OWO

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Dining in Rhodes: Our Guide to the Best Restaurants on the Greek Island

Wonderful Crete: the port of Elounda in a shot by Robert Linsdell

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Eating in Crete: our guide to the best restaurants on the Greek island

Oriol Castro, Eduardo Xatruch and Mateu Casañas, with Compartir Barcelona's executive chef Nil Dulcet Padrós in the centre

(Photos of the restaurant and chefs are by Joan Valera, photos of the dishes are by Niccolò Vecchia)

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Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio

The dining room of The Jane. Credits Pieter D'Hoop

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Rock & roll in the kitchen with the motto: 'Food is our religion'. The iconic The Jane in Antwerp

Francesco Mazzei at the kitchen pass

28-06-2023

Francesco Mazzei: from London to Malta

Happy faces yesterday in Valencia: scientist Malena Martinez and cooks Pia Leon and Virgilio Martinez, the 3 pillars of Central, now at the top of the World's 50Best 2023

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Why Virgilio Martinez’s Central is the new Best Restaurant in the world

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The Bollicine del Mondo app triumphs at the Wine Travel Awards

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Adam Handling chef at the Frog restaurant in Covent Garden, London

Photo credits @Hazel Thompson

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Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III

Joan Roca, 59, chef and patron at Celler de Can Roca in Gerona, Spain. The picture was taken during a four-handed dinner with friend and colleague Paco Perez, Arco restaurant in Gdansk, Poland

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Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson

Centre, Chicco Cerea and Paolo Rota, chefs at Da Vittorio, in Sankt Moritz, at the moment of the awarding of the two stars in 2020

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Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad

Left to right, the chefs who took part in the Talks about Food and Future event on the 27th and 28th March at Denis Lovatel's pizzeria in Milan: Amanda Cohen, Blanca Del Noval, Jp McMahon, Denis Lovatel, Davide Oldani, Matt Orlando - photo credits Richard Gruica

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Talks about Food and Future: in search of solutions for the catering of the future

Himanshu Saini, chef at Trèsind Studio in Dubai (UAE, one Michelin star) and a signature dish from his tasting menu 'Tasting India' (Banana, raw and ripened, served on a miso chilli tartlet with yellow peppers, smoked tomato chutney and balsamic vinegar)

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Trèsind Studio: Himanshu Saini proves that Indian cuisine does not exist

Har gau and Jiao zi, two types of traditional Chinese dumplings, reproduced by RavioXO, the restaurant that Dabiz Muñoz opened in May 2022. Before that, he was already the patron at DiverXO and StreetXO, also in Madrid (photo instagram/RavioXO)

13-03-2023

Dabiz Muñoz’s RavioXO, pasta without cultural preconceptions

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Eric Vildgaard and Tina Kragh Vildgaard, the two souls of restaurant Jordnær in Denmark

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Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story

Mauro Colagreco with Audrey Azoulay, Unesco's Director-General, as she awards the Italian-Argentinian chef with the title of Unesco Goodwill Ambassador for Biodiversity

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Mauro Colagreco is the new Unesco ambassador for biodiversity: 'The challenge is to redefine the concept of luxury'

Chef Marco Zampese, originally from Veneto, is executive chef of the three-Michelin-starred Hélène Darroze at the Connaught restaurant in London. While remaining focused on the philosophy of the French chef, Marco brings his talent and personal touch to the restaurant's menu. Photos by Gaia Menchicchi

06-12-2022

Hélène Darroze's cuisine at The Connaught Hotel, London: an ode to concreteness

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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