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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


Osmocosm, the world of smells that explains who we are

The lecture of scientist Harold McGee's at MAD introduces us to a wide-scoped topic: the cognitive potential of smell

29-03-2021 | 11:00
Harold McGee in the screenshot from the online Zo

Harold McGee in the screenshot from the online Zoom lesson held at the end of February as part of Mad Mondays at Home. The title: “The world of smell”

Read | 29-03-2021 | 11:00 | Dal Mondo

Signature cuisine gains altitude

There are many new culinary places in the mountains standing out for their high quality and creative offer

22-03-2021 | 11:00
Read | 22-03-2021 | 11:00 | Dal Mondo

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