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Beniamino Bilali

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Beniamino Bilali Paolo Brunelli Maico Campilongo e Kristjan D'Angelo Giuseppe Bosin Antonio Santini Roger Van Damme Mattia Pariani Philip Cranston Cristoforo Trapani Fabrizio Mancinetti Fabrizio Nonis Alessandro Troccoli Michele Marcucci Caterina Ceraudo Fulvietto Pierangelini

Alfio Ghezzi Richard Toix Mauro Petrini Anna Sartori Matteo Pisciotta Andrea Paternoster Davide Guidara Diego Rossi Viviana Varese Antonino Cannavacciuolo Luca Pardini, Edoardo Grassi e Marco Civitelli Massimo Giovannini Giorgio Locatelli Franco e Raffaella Cazzamali Enrico Pierri

Diego Guerrero Claudio Sadler Massimo Minutelli e Tony Melillo Roberta Garibaldi Enrico Buonocore Giuseppe Rizzo Ernesto Iaccarino Fabrizio Molteni Bernardo Paladini Salvatore e Francesco Salvo Peppino e Angela Tinari Aimo e Nadia Moroni Chiara Patracchini Jordi Vilà Jacques Décoret
Recipes

Recipes

Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels

LE RICETTE

Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by Andrea Mattei Playing with consistency
by Corrado Assenza Rigatoni with mastic resin and raw porcini mushrooms
by Carlo Cracco Clay baked crosne
by Peeter Pihel Water
by Gianluca Fusto Salmon spinosini
by Moreno Cedroni Potato snack
by Chiara Patracchini Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto
by Antonio Pisaniello

Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by Andoni Luis Aduriz Ravioli flavoured with lavender, nutmeg and almond
by Aurora Mazzucchelli Crescentina bread for people affected by coeliac disease
by Massimo Bottura Friday pizza
by Massimo Gatti Kamut tagliatelle ice-cream, butter, cardamom and spelt
by Alessandro Gilmozzi Toro, foie gras powder, freeze dried raspberry
by Alvin Leung Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by Galileo Reposo D’O white truffle fritter
by Davide Oldani

Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
by Andoni Luis Aduriz La riccia
by Franco Pepe Pohorje beef "sandwich"
by Tomaž Kavcic Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by Galileo Reposo Bowled over by an unusual bread bun
by Viviana Varese Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by Jacques Décoret Arancino 2011
by Accursio Craparo Southern Indian green mango curry
by Alex Gares
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Latest articles published

11-11-2024

Nicolas Lambert, "le Petit Prince" of pastry, dreaming of the perfect croissant

Bosque lluvioso, the new, spectacular dessert by Jordi Roca, in the shape of a cloud made of distilled mushrooms that creates a rain on the plate. It is "anchored" to the plate, or else it would fly away

21-02-2022

The new cloud-dessert by Jordi Roca that makes rain fall on the plate. And flies away

Stefano de Costanzo with Giorgio Locatelli. They are key players – the former pastry chef and the latter chef patron – at Locanda Locatelli in London

18-09-2019

Introducing Stefano de Costanzo, pastry chef with Giorgio Locatelli in London

The dessert inspired by pizza, presented by Walter Musco of Bompiani, Rome

01-07-2019

From the Città della Pizza: what dessert in pizzerias?

L'École du Grand Chocolat Valrhona

26-06-2019

A visit to L'École du Grand Chocolat Valrhona

07-01-2019

Christophe Domange: «What I envy Italians for in pastry-making? Panettone»

Yusuke Aoki and Ettore Beligni, respectively first and second place in the 2018 edition of C3 Valrhona, in New York. The competition is dedicated to chocolate in pastry making. Photos by Paolo Marchi

06-11-2018

When flavours won’t give you the first place

A 100% Italian pastry-making memory from Monday 18th September at Molino Quaglia’s school in Vighizzolo d'Este (Padua), from Franco Aliberti’s Facebook page. He’s chef and pastry-chef at Presef in Mantello (Sondrio), the first to the left. After him, there’s Corrado Assenza, Piero Gabrieli, Chiara Quaglia and Rolando Morandin

27-09-2017

For real Italian pastry making

Fiordilatte gelato browned by smoking rosemary. A promising experiment by Carlo Cracco and Luca Sacchi, sous chef and pastry chef at restaurant Cracco in Milan

03-07-2017

Experiments: Cracco and smoked gelato

To celebrate Valentine’s Day, the young pastry chef from Antica Osteria Cera in Lughetto di Campagna Lupia (Venice) created an ice cream with a “spicy” note. With this dessert we complete the menu that started with Iside De Cesare an her husband Romano Gordini’s recipes

14-02-2015

A menu for Valentine’s Day / 3

A close up of Yann Duytsche, lecturer at the Ecole du Grand Chocolat Valrhona, holding a lesson at Arte del Convivio in Milan. Trained also at Moulin de Mougins, founded by Roger Verge on the French Riviera, he opened a pastry shop of his own in Barcelona, called Dolç

19-03-2014

Duytsche’s magic

The window of Andrea De Bellis’s new pastry-shop in Piazza del Paradiso in Rome. After a series of experiences in Spain (Torreblanca, Adria and Roca) and after signing the desserts at the Majestic and the Open Baladin, the 34 year old is ready for his challenge in the lead role

13-03-2013

De Bellis dances alone

Luca De Santi’s creative Tiramisu. Last Thursday, the Gvci association (which stands for Virtual group of Italian chefs) celebrated the sixth edition of the Idic, International day of Italian cuisines, in the name of this very Italian dessert

20-01-2013

Above and beyond Tiramisu

The sweet charcoal brought by the Befana, the old woman who brings gifts on the day of the Epiphany in Italy, as seen by Galileo Reposo, pastry-chef of the Vun at the Park Hyatt in Milan, +39.02.88211234. Contrary to the traditional recipe, this one includes hazelnuts, salt and freshly grated orange zest. Easy to make at home

05-01-2013

A mind-blowing Epiphany

The skier’s breakfast prepaired by Federico Zanasi, a chef from Modena working both at Principe delle Nevi hotel in Cervinia (Aosta) and at Moreno Cedroni's Clandestino in Portonovo (Ancona)

31-12-2012

Breakfast on New Year’s Day

A few tips for buying a good panettone, with two suggestions by pastry chef Luca De Santi for a cream to complement this cake (opening photo by Lucca Cantarin)

22-12-2012

Sweet panettone

Pandoro, the Christmas holiday cake: the one in the photo is by Iginio Massari (photo taken from ilpanettone.com). Here we suggest some addresses, with two recipes by pastry chef Luca De Santi for a cream to complement the cake

21-12-2012

Make room for pandoro

The almond mixture in the traditional copper pot at Torronificio Scaldaferro in Dolo (Venezia), +39.041.410467, established in the distant 1919

06-12-2012

Five generations of nougat

Cecilia Tessieri, first woman maître chocolatier in the world.

30-11-2012

The cocoa anthropologist

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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