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Victor Arguinzoniz Sergio Capaldo Richard Toix Antonia Klugmann Juan Camilo Quintero Merchan Domenico Di Clemente Roy Caceres Pía León Tony Lo Coco Oriol Balaguer Agostino Perrone and Giorgio Bargiani Fabrizio Fiorani Pasquale Torrente Luigi Taglienti Fabrizio Nonis

Anna Sartori Giovanni Cuocci Massimo Pica Pier Giorgio e Luca Parini Stefano Ghetta Rodolfo Guzman Giuseppe Lo Iudice e Alessandro Miocchi Igor Macchia Sergio Colalucci Roberta Merolli e Giovanni Solofra Ermanno Zanini Carmen Vecchione Lidia e Joe Bastianich Margarita Forés Giuseppe Carino

José del Castillo Josep Roca Tatsuya Iwasaki Davide Di Fabio Giovanni Ricciardella Mariella Caputo Sarah Minnick Daniel Canzian Emmanuel Renaut Gino Sorbillo Lucio Pompili Matteo Manzini Giorgio Nisoli Alyn Williams Laura Fratton
Recipes

Recipes

Zolla di Certosa

LE RICETTE

Zolla di Certosa
by Paolo Lopriore Lightly smoked cod's head with cauliflower in brown butter and salted, dried cod roe
by Daniel Berlin Trifle in a bubble... Vegetable cone with fried fish
by Heinz Beck Different textures of arctic snowgrouse
by Hans Välimäki Mexican Bubble Cup Forest Bread
by Yoshihiro Narisawa Mezze maniche with “ragout”… 847 km from Naples
by Enrico Crippa

Lime marinated scallops "Ceviche" Sardine with anchovy butter and walnut rye bread Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by Cristina Bowerman Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by Marcello Spadone Hot Las Pedroñeras garlic soup
by Manolo De La Osa Tribute to Pirangi (little village near Sao Paolo)
by Rodrigo Oliveira Summary
by Corrado Assenza Cacio and Pepper
by Antonello Colonna

Crescentina bread for people affected by coeliac disease
by Massimo Bottura Like a tuna, tomato, lettuce and mayonnaise snack
by Luca Landi Bread, chocolate, oil and salt
by Luca Lacalamita Pigeon baked in oak ash with cooked must sauce
by Fabio Baldassarre Cordicelle with white lamb ragout
by Peppino e Angela Tinari Bocadillo helado amour White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by Andrea Aprea Chicken Livers Pilaf
by Stevie Parle
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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