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
Luca Govoni
GLI CHEF
Luca Govoni
Anthony Genovese
Gianni Zaghetto
Corrado Scaglione
Alessandro Dal Degan
Manolo De La Osa
Mattia Pariani
Mattia e Alessio Spadone
Rodolfo Guzman
Inaki Aizpitarte
Nino Rossi
Mariano Guardianelli
Alessandro Negrini e Fabio Pisani
Alessandro Pipero
Stefano Callegari
Vito Mollica
Gert De Mangeleer
Aurora Mazzucchelli
Cristian e Tomas Torsiello
Alessandro Tomberli
Mariella Organi
Denny Imbroisi
Salvatore Tassa
Eric Ezechieli
Denis Lovatel
Donato Ascani
Lee Wolen
Friedrich Schmuck
Alberto Gipponi
Ángel León
Gianfrancesco Cutelli
Matias Perdomo
Paolo Piantoni
Ernesto Iaccarino
Aimo e Nadia Moroni
Andrea Aprea
Andrea Paternoster
Enrico Panero
Josep Maria Rodriguez Guerola
Alessandro Giardiello
Catia Uliassi
Fabrizio Mantovani
Daniel Canzian
Alberto Bettini
Gino Sorbillo
Recipes
Recipes
Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
LE RICETTE
Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
by
Alfio Ghezzi
Mexican Bubble Cup
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
Mezze maniche with “ragout”… 847 km from Naples
by
Enrico Crippa
Local rabbit grilled with langoustines from Læsø
by
Paul Cunningham
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Pasta alla carbonara
by
Elio Sironi
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Cacio and Pepper
by
Antonello Colonna
Beetroot
by
Jordi, Josep e Joan Roca
Pepper skin ravioli with tuna and green olives
by
Pier Bussetti
Cuttlefish "Risotto"
by
Ivano Mestriner
Different textures of arctic snowgrouse
by
Hans Välimäki
Casserole with potatoes, artichokes, baby onions and wheat cooked in earth
by
Pietro Zito
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Maccheroni Soufflé
by
Giuseppe Rambaldi
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Potato snack
by
Chiara Patracchini
D’O white truffle fritter
by
Davide Oldani
Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by
Janez Bratovž
Tail "alla vaccinara"
by
Valeria Piccini
Cocoa and camphor explosion
by
Franco Aliberti
Sections
Sections
Shake & shock
Cin cin Calabria: nove cocktail bar da non perdere
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