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Dal Mondo

Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose


Praise to the delicious avgotaraco, the rare Greek "bottarga" that chefs love

It's made with wild grey sturgeon roe wrapped in bees' wax. A delicacy «which you must peel like salami, and savour like the best San Daniele», Marchesi used to say

03-03-2021 | 11:00
Avgotaraco, that is to say wild grey sturgeon roe

Avgotaraco, that is to say wild grey sturgeon roe wrapped in bees' wax, an ancient product from the bay of Missolonghi, in western Greece. It's becoming increasing popular in fine dining. Here's a series of dishes from great chefs 

Read | 03-03-2021 | 11:00 | Dal Mondo

Colagreco around the world, the new frontier is to the East: new openings «because the challenge is here»

The Italian-Argentinian chef spreads his empire: new openings in Bangkok and Singapore (with Italian partners and chefs) to spread his food revolution

08-02-2021 | 10:00
Mauro Colagreco's brand CARNE is arriving in

Mauro Colagreco's brand CARNE is arriving in Singapore (in the background, the three famous towers of Marina Bay). This is part of a strategy focusing on the Far East. The choice of Asia to expand this project is not a coincidence: superpopulation and the current models of production and consumption of food are a challenge for the revolutionary model of this fast-food chain, which respects and promotes the pillars of sustainable gastronomy. 

Read | 08-02-2021 | 10:00 | Dal Mondo

Interview with Sven Wassmer: the most promising chef of Switzerland

Interview with the chef of the Memories restaurant of the Grand Resort Bad Ragaz, 2 Michelin stars just eight months after its opening

05-02-2021 | 10:00
Sven Wassmer, 32, chef of the Memories restaurant

Sven Wassmer, 32, chef of the Memories restaurant at the Grand Resort Bad Ragaz, in the Swiss canton of St. Gallen, 2 Michelin stars and 18 Gault Millau points just 8 months after opening (Photo credit: Grand Resort Bad Ragaz)

Read | 05-02-2021 | 10:00 | Dal Mondo

École Ducasse, there's a futuristic 5'000 sqm campus near Paris

The famous French chef and the Sommet Education network have started a partnership of excellence that aims to train the chefs and restaurateurs of the future

18-01-2021 | 10:00
The new École Ducasse – Paris Campus in Paris

The new École Ducasse – Paris Campus in Paris-Meudon, born from a partnership between École Ducasse and Sommet Education

Read | 18-01-2021 | 10:00 | Dal Mondo

Riccardo Canella's farewell to Noma: «Free are those who are deeply rooted»

The chef from Padua, who's been managing the test kitchen of the restaurant in Copenhagen, says goodbye after six years with René Redzepi: he's making space for his new personal projects

08-01-2021 | 10:00
Riccardo Canella at Identità Golose 2017, in a

Riccardo Canella at Identità Golose 2017, in a photo from Brambilla-Serrani. The chef from Padua leaves Noma in Copenhagen after six years 

Read | 08-01-2021 | 10:00 | Dal Mondo

What will happen to waiters in post-Covid restaurants?

Alessandro Perricone, sommelier, restaurant manager, and Christian Puglisi's business partner in the Relæ Community, offers his take on the role of service in the restaurants of the future

11-11-2020 | 10:00
Alessandro Perricone: 32, has been living in Copen

Alessandro Perricone: 32, has been living in Copenhagen for 9 years. Here, together with his partners who include chef Christian Puglisi, he owns 4 restaurants (relæManfredsBæst and Mirabelle), a business that imports wines from Italy, France and Spain (Vinikultur) and a farm whose products become raw materials for their restaurants (Farm of Ideas)

Read | 11-11-2020 | 10:00 | Dal Mondo

Culture Whisk, inter-cultural goodness

Recipes, stories and religions happily intertwine in the youtube channel of the two pastry chefs Stefano de Costanzo and Sara Afifi

09-11-2020 | 10:00
Sara Afifi and Stefano de Costanzo, promoters of C

Sara Afifi and Stefano de Costanzo, promoters of Culture Whisk. She is Egyptian, he is from Puglia (with a past as pastry chef from Giorgio Locatelli and Gordon Ramsay)

Read | 09-11-2020 | 10:00 | Dal Mondo