IT
Congresso
Iscrizioni & Acquisti
Hub Identità Golose
Identità digitali
Le Guide Identità Golose
Guida Pizza&Cocktail
Guida Ristoranti
Scarica l'app da Google Play
Scarica l'app dall'Apple Store
Bollicine del mondo
Scarica l'app dall'Apple Store
Scarica l'app da Google Play
Chefs
Chef
Luigi Buonansegna
GLI CHEF
Luigi Buonansegna
Carmine Calò
Chiara Pavan
Andrea Aprea
Denny Imbroisi
Domenico Di Clemente
Beppe Allegretta
Angelo Biscotti
Simone Zanoni
Antonio Santini
David Chang
Manolo De La Osa
Gino Fabbri
Tim Raue
Arianna Consiglio
Ciro Scamardella
Luca Pardini, Edoardo Grassi e Marco Civitelli
Sarah Grueneberg
Virgilio Martinez
Leonor Espinosa
José del Castillo
Diego Rossi
Ezio Indiani
Poul Andrias Ziska
Umberto Montano
Daniele Usai
Renato Bosco
Maicol Izzo
Gonzalo Luzarraga
Chiara Patracchini
Damiano e Giovanni Nigro
Pier Daniele Seu
Umberto Giraudo
Fabrizio Mellino
Diletta Zenna
Jordi Roca
Osvaldo Palermo
Edoardo Sandri e Gabriele Fedeli
Michele Casadei Massari
Daniel Berlin
Franco Pepe
Enrico Panero
Mario Peqini
Tommaso Cannata
Riccardo Canella
Recipes
Recipes
Macarons, pumpkin, apple, dog rose and spelt spaghetti
LE RICETTE
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Bygdoy at 3
by
Paolo Lopriore
Country simplicity
by
Corrado Assenza
Celeriac cooked in salt crust
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Anchovy "plin", pepper essence, Bettelmatt
by
Marta Grassi
Northern Indian prawn curry in a salad
by
Alex Gares
Friday pizza
by
Massimo Gatti
Coconut wakame
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Mutton and onion textures
by
Sat Bains
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Boiled meat meatballs, dried tomato purée and chicory
by
Antonia Klugmann
Seafood salad and grilled rigatoni Carbonara
by
Davide Scabin
2008 white truffle perfume
by
Davide Oldani
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Sardine with anchovy butter and walnut rye bread
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
Green apple “tajarin” with pepper and blackcurrant purée
by
Pier Bussetti
Sections
Sections
In cantina
Sicilia en Primeur: che le celebrazioni abbiano inizio
SECTIONS LIST
Dossier Speciali
AUTHOR'S LIST
Primo piano
Zanattamente buono
Affari di Gola di Paolo Marchi
Capolavori Italiani in cucina
Dall'Italia
Dal Mondo
A tutta birra
Best Before
Bowerman around the world
Carlo Mangio
China Grill
Cibi Divini
Cibografando
Dolcezze
East Lombardy
Fine writers
Frantoio Squadrilli
Fuori Expo
Giovanna a Capo-tavola
Green
Guida alla Guida
Hôtellerie
Identità Expo
Identità Golose Milano
IG2018: il fattore umano
IG2019: costruire nuove memorie
IG2020: on the road
IG2021: il lavoro
IG2022: the future is now
IG2023: ladies and gentlemen, the revolution has been served
IG2024: the disobedience
In cantina
In libreria
In sala
Le nostre cene
Mare Aperto
Mondo pizza
Naturalmente
Nordic Food Lab
Passione Gelato
Pensa Tè
Signature Dishes
Ricette illustrate
Shake & shock
Spotti e mangiati
Female chef's life stories
Chefs' life stories
Tutto Expo
Partners
Events
International Events
Identità Los Angeles
Identità New York
Identità London
Identità Boston
Identità Chicago
Other Events
Identità di Gelato Senigallia
Grandi cuochi all'Opera
Identità Future
Identità Cortina
Identità di libertà
Tutti a Tavola!! #spesaalmercato
Qoco
Un risotto per Milano
Shanghai
Identità Expo
Presentazione
Calendario
Partners
Le cene di Identità Golose
A tavola con noi
Newsletters
Identità Golose
Identità di Vino
Identità di Pasta
Identità di Pizza
Identità di Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Shop
Identità Golose Milano
Identità Digitali
Guida Ristoranti
Guida Bollicine
Home
Sections
Dal Mondo
Nessun contenuto
Nessun contenuto
Spiacenti, al momento non è disponibile nessun contenuto.
Share
Dal Mondo
by
Author's articles list
Dal Mondo
by
Author's articles list
Latest articles published
11-12-2023
With Luca Fantin in Japan, where food producers are considered heroes
01-12-2023
Millei, chainsaws... and lots of good food. The Argentine table grows: we tell you about its first two stars
27-11-2023
Dakar, Chef Merlo and the challenge of quality
17-11-2023
In Senegal, the Italian you don't expect
20-09-2023
Three stars but not only. A restaurant, a beverage line, gastro-sandwiches... All the news about Ana Roš
24-08-2023
Dining in the Greek islands: our guide to the best restaurants in the Aegean pearls
22-08-2023
Mauro Colagreco is opening in London at the impressive Raffles London at The OWO
15-08-2023
Dining in Rhodes: Our Guide to the Best Restaurants on the Greek Island
13-08-2023
Eating in Crete: our guide to the best restaurants on the Greek island
12-07-2023
Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio
04-07-2023
Rock & roll in the kitchen with the motto: 'Food is our religion'. The iconic The Jane in Antwerp
28-06-2023
Francesco Mazzei: from London to Malta
21-06-2023
Why Virgilio Martinez’s Central is the new Best Restaurant in the world
01-06-2023
The Bollicine del Mondo app triumphs at the Wine Travel Awards
29-05-2023
Discover Taghazout, Morocco with Fairmont: in the land of sun, waves and argan oil
28-04-2023
Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III
17-04-2023
Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson
13-04-2023
Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad
11-04-2023
Talks about Food and Future: in search of solutions for the catering of the future
25-03-2023
Trèsind Studio: Himanshu Saini proves that Indian cuisine does not exist
13-03-2023
Dabiz Muñoz’s RavioXO, pasta without cultural preconceptions
09-03-2023
Here’s the story of the dessert that tastes of an old book, invented by Jordi Roca at the legendary Celler
09-02-2023
Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story
03-01-2023
Mauro Colagreco is the new Unesco ambassador for biodiversity: 'The challenge is to redefine the concept of luxury'
06-12-2022
Hélène Darroze's cuisine at The Connaught Hotel, London: an ode to concreteness
05-12-2022
A Great Italy at the Basque Culinary Centre: the centre of gastronomic excellence crowns our champions
02-12-2022
Giuseppe Dell’Anno: the Italian baker italiano who is winning over the British audience
27-11-2022
Azurmendi, Joselito and the pig that will be
18-11-2022
Carlo Petrini: 'This global food system is criminal and does not hold up. It’s time for a revolution'
18-08-2022
Unforgettable Lyst
Follow us on social networks
Sections
Discover the sections of Identità Golose Magazine
Dal Mondo
Dall'Italia
Primo piano
Carlo Mangio
Zanattamente buono
Mondo pizza
Affari di Gola di Paolo Marchi
Chefs' life stories
In cantina
Identità Expo
Dolcezze
In libreria
A tutta birra
Female chef's life stories
IG2020: on the road
See the full list