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Dario Rossi

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Dario Rossi Nicola Fossaceca Luigi Scordamaglia Gioacchino Bonsignore Francesco Martucci Luigi Taglienti Stefano Ciotti Pietro Zito Paolo Brunelli Rossella De Vita, Vincenzo Fiorillo e Stefania Urso Antonio Santini Salvatore e Francesco Salvo Mauro Petrini Carlo Cracco James Petrie

Alberto Faccani Roberto Okabe Alex Atala Sergio Colalucci Luca Abbadir Enrico Crippa Emanuele Scarello Mariella Caputo Jonny Lake Luigi Sartini Jordi Vilà Karime Lopez Riccardo Gaspari Ivan e Sergey Berezutsky Cristian e Tomas Torsiello

Agostino Perrone and Giorgio Bargiani Alberto Gipponi John Regefalk Pier Daniele Seu Jean-Luc Fau Luca Govoni Matteo Lunelli Maria Josè San Román Claudio e Anna Vicina Diego Guerrero Gonzalo Luzarraga Vesna e Gašper Carman Daniel Burns Giuseppe Amato Sarah Minnick
Recipes

Recipes

Porcini, cuttlefish & sea urchin

LE RICETTE

Porcini, cuttlefish & sea urchin
by Sergio Dondoli Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by Antonino Cannavacciuolo Hand drawn rigatoni with cooked and raw scorpion fish in its ragout
by Alfonso Caputo Arctic cloudberries HV
by Hans Välimäki Pasta and peas
by Francesco Sposito Marinated scallops, jerusalem artichoke and truffle Foie Gras Earl Grey Tea, Honey and Ginger jelly
by Marcus Eaves Herb tortelli in a double reduction
by Enrico Bartolini

Gnudi Verdi
by Stevie Parle New version of a Vichy effervescent pastille
by Jacques Décoret Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by Claudio Sadler "Espressa" Pavese soup with saffron pasta timbale
by Davide Oldani Sausage and onion
by Beniamino Bilali Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by Gian Pietro e Giorgio Damini Risotto with red turnips, crunchy jerusalem artichoke and watercress
by Cesare Battisti Macarons, pumpkin, apple, dog rose and spelt spaghetti
by Alessandro Gilmozzi

Tail "alla vaccinara"
by Valeria Piccini Pumpkin
by Mehmet Gürs Winter forest scenery (sweet finger food)
by Yoshihiro Narisawa Soft potato with verbena and roast kidney
by Enrico Bartolini Braised beef cheek, oyster, seaweed and sprouts
by Sat Bains Pasta and beans with a mussel emulsion
by Francesco Sposito 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 Marinated salmon and foie gras
by Carlo Cracco
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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

31-07-2025

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

13-06-2025

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

09-10-2024

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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27-11-2023

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A view of the Noliane Dakar from the garden

17-11-2023

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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Three stars but not only. A restaurant, a beverage line, gastro-sandwiches... All the news about Ana Roš

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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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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

04-07-2023

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

Francesco Mazzei at the kitchen pass

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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

21-06-2023

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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Discover Taghazout, Morocco with Fairmont: in the land of sun, waves and argan oil

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

Photo credits @Hazel Thompson

28-04-2023

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

17-04-2023

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

11-04-2023

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

Earl Grey tea cream millefeuille, magdalenas ice cream, caramelised butter tiles and old-book flavoured rice paper: the extraordinary dessert designed by Jordi Roca at El Celler de Can Roca, in Girona, Catalonia

09-03-2023

Here’s the story of the dessert that tastes of an old book, invented by Jordi Roca at the legendary Celler

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

09-02-2023

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

Group photo for the speakers of 'Italy at the Basque Culinary Centre'. Left to right Gianluca Gorini, Luigi Dattilo, Paolo Marchi, Antonia Klugmann, Joxe Mari Aizega, Paulo Airaudo, Andrea Tortora, Richard Abou Zaki, Fabio Pisani, Pierpaolo Ferracuti, Franco Pepe. Only Federico Ceretto is missing

05-12-2022

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Giuseppe Dell'Anno with his first book where he collected 60 recipes among which classic cakes, desserts and savoury leavened products

02-12-2022

Giuseppe Dell’Anno: the Italian baker italiano who is winning over the British audience

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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