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Gianni Zaghetto Luca Zucchini Julia Scavo Ilario Vinciguerra Giorgio Caruso Thiago e Felipe Castanho Pietro D'Agostino Massimo Giovannini Felice Sgarra Fabio Longhin Nadia, Antonio e Giovanni Santini Diego Guerrero Giuliano Baldessari Nazario Biscotti Domingo Schingaro

Thierry Bridron Diego Rossi Viviana Varese Prin Polsuk Paco Morales Eric Ezechieli Michele Lazzarini Fabio Abbattista Michael Schlow Andrea Menichetti Isaac McHale Lucia Sapia Corrado Assenza Alberto Piras Arianna Consiglio

Antonio Pisaniello Jeremy Chan Sergio Dondoli Franck Cerutti Davide Scabin Andoni Luis Aduriz Fabio Rossi Igor Macchia Marc Vetri Joško Gravner Ciro Salvo Giovanni Porro Marco Beretta Matteo Lunelli Cinzia Cinzia De Lauri e Sara Nicolosi
Recipes

Recipes

Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion

LE RICETTE

Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by Andrea Berton Suggestion of a spicy roast duck stew with fennel and olives
by Luca Landi My sweet vegetables
by Pietro Leemann Fish soup with molluscs and cavatelli
by Mauro Uliassi Bygdoy at 3
by Paolo Lopriore Sound of the Sea
by Heston Blumenthal Assorted shellfish and seaweed-lemon ice Pohorje beef "sandwich"
by Tomaž Kavcic

Dumplings with squill-fishes, artichokes and sweet potato
by Moreno Cedroni Soil Soup (Richard's soil)
by Yoshihiro Narisawa Lasagne with white ragout, artichokes and prized black truffle
by Alberto Bettini Oyster and parsley champagne Unroasted guinea fowl
by Massimo Bottura Risotto with Cilento dried figs, cod and basil
by Gennaro Esposito Ravioli flavoured with lavender, nutmeg and almond
by Aurora Mazzucchelli Soft polenta gnocchi with minced beef and almond sauce
by Enrico Bartolini

Luminous salad, vanilla vinaigrette, Catalan cream
by Christophe Felder Cream of celery, black truffle and cheese fondue
by Pascal Barbot Smoked beef fillet
by Vesna e Gašper Carman Spaghetti Pizza Margherita
by Davide Scabin Bonito parterre
by Juan Marì e Elena Arzak Heirloom carrot Gnocchi “OrtoRiso”, Bettelmatt cheese ice-cream
by Christian e Manuel Costardi Bread, salted butter & raspberry
by Paolo Lopriore
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Di quel viaggio memorabile nel mare pugliese, in un'oasi del buon gusto a Lucera (Foggia)

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Latest articles published

In the foreground, Hans Neuner, Austrian chef at 2 Michelin-starred restaurant Ocean in the Vila Vita Parc resort in Porches, Algarve, Portugal (photo Stills)

15-07-2024

Ocean, the Austrian chef on a journey from Portugal to Asia

Tomaz Kavcic and his brigade. Born in 1969, the chef is the fourth generation of the Michelin-starred restaurant Pri Lojzetu in Dvorec Zemono in Vipava, Slovenia

26-06-2024

Tomaz Kavcic, the pioneer of the new Slovenian cuisine has never stopped

Niklas Ekstedt, born in 1978, chef and owner of Michelin-starred restaurant Ekstedt in Stockholm since 2011. Photo Calle Svärdling

22-06-2024

Niklas Ekstedt, flame master of the Great North

The famous Pan chino relleno from restaurant Disfrutar in Barcelona, 3 fresh Michelin stars and ranked 2nd in the World's 50Best 2023 (photo disfrutarbarcelona.com)

19-02-2024

The menu of the menus of Spain: the best 10 dishes from 8 establishments between Barcelona and Madrid

René Frank, 38, since 2016 co-owner of Coda, 'dessert fine dining restaurant' in the Neukölln district of Berlin, 2 Michelin stars. Frank is also the 2022 'World's 50Best Pastry Chef'. Photo by Claudia Goedke

23-10-2023

Coda, the Berlin restaurant serving only (sugar-free) desserts

Massimo Bottura (third from the right) with some interns and staff members at Osteria Francescana in Modena. Left to right, Yaman Yesikaya, Melissa Bossou, Gabriele Currò, Cecilia Cabral, Elena Sofia Schiassi, Matteo Zonarelli (sous chef), Elifnur Ocak, Federico Fulceri, Salvatore Gianninò, Clement Gaudin (half-hidden) and Doina Paulescu (pastry chef) (photo Zanatta)

18-09-2023

I'm not There, 6 thoughts on Osteria Francescana's special menu

Antonia Klugmann, born in 1979 in Trieste, chef and owner of the Argine restaurant in Vencò (Dolegna del Collio, Gorizia) since December 2014 (photo instagram.com/antoniaklugmann)

02-08-2023

Antonia Klugmann and L’Argine on the homologations of our time

Andoni Luis Aduriz, born in 1971, in Per-Anders Jörgensen's portrait for the book 'Puntos de Fuga by Mugaritz'.

10-07-2023

Andoni and 25 years of Mugaritz: 'As long as I live, we will continue to make dreams and cook ideas'

The dish of Edelpilzzucht Kroll noble mushrooms (as ravioli, marinated and as bouillon) by Andreas Krolik, chef of the 2 Michelin-starred restaurant Lafleur in Frankfurt (photos by RedondoBueno)

11-06-2023

Lafleur, vegan chronicles from Frankfurt

Nadia and Giovanni Santini, generations alongside in the kitchen of Dal Pescatore, in Runate, Canneto sull'Oglio (Mantua)

27-04-2023

Nadia and Antonio Santini, 50 years of love and cooking

Some dishes from the upcoming menu 'Seasonal Things', Piazza Duomo in Alba, 3 Michelin stars and 19th in the World's 50Best 2022 (photo Letizia Cigliutti)

27-03-2023

The Spring of Enrico Crippa

Pizza chef Simone Padoan and blind communicator Salvatore Vaccaro, the protagonists of a formidable 'eyes closed' dinner at I Tigli in San Bonifacio (Verona) on the 6th of December

26-12-2022

Revelations from a blind dinner

The circular terraces of the archaeological centre of Moray, home to Mater Iniciativa and Mil Centro, two projects by Virgilio and Malena Martinez and Pia Leon, already known for restaurant Central in Lima, 2nd in the 2022 World's 50 Best and 1st in the LatAm 50Best (photos by Zanatta)

11-12-2022

Mil, diving at the edge of the world

Malena Martinez, scientist, co-director of Mater Iniciativa, an interdisciplinary, gastronomic and cultural organisation dedicated to investigating, preserving and sharing Peru's enormous biodiversity (photos by Zanatta)

08-12-2022

Malena Martinez, the scientist who sheds light on Peru's hidden ingredients: 'The more you know, the less you know'

Alex Atala, 54, on stage at MesaSP in Brazil. The chef and owner of restaurant DOM in São Paulo will return on the 28th of January for a lesson in Milan 10 years after the last time, and the evening before he will cook with Mauricio Zillo at Identità Golose Milano

25-11-2022

Alex Atala: 'Influencers don't understand a thing, information should prevail once again'

Matteo Baronetto and the Risorgimento Room at Del Cambio in Piazza Carignano in Turin. The current course set sail in April 2014

12-11-2022

Matteo Baronetto, sworn enemy of homologation

Andreas Caminada, 45, has been the owner since 2003 with his wife Sarah of Schloss Schauenstein in Fürstenau, Switzerland, three Michelin stars. He also looks after the kitchen line at Casa Caminada, OZ and the 4 Igniv restaurants in St. Moritz, Bad Ragaz, Zurich and Bangkok.

07-10-2022

Andreas Caminada and the secrets of Schauenstein Castle

Rigatoni alla Nerano, a dish from restaurant Boia De, free Italian cuisine in Miami, one Michelin star (photo Zanatta)

26-09-2022

Boia De, the only starred Italian restaurant in Miami

Jaime David Rodriguez Camacho, chef and patron at restaurant Celele, the main signature cuisine restaurant in Cartagena de Indias, Caribbean Islands, Colombia

14-09-2022

Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe

Mette Søberg, from Copenhagen, 32, at Noma since 2013. Three years later she took over the test kitchen, the creative lab of the restaurant with 3 Michelin stars and 5 awards for best restaurant in the world

16-08-2022

Mette Søberg, the woman who drives the creativity at Noma

Mattia Spedicato, from Lecce, and Giulia Caffiero, from Cagliari, respectively restaurant manager and floor manager at Geranium, in Copenhagen, the new Best restaurant in the world according to the World's 50 Best (photos from Gabriele Zanatta)

25-07-2022

Geranium: behind the scenes of the best restaurant in the world, and the current menu

Scoby steak, the kombucha starter, one of the steps in the summer-vegetarian menu at Noma in Copenhagen, Denmark. The establishment, opened in 2003 in the old location in Strandgade 93, has 3 Michelin stars and was the World’s Best in 2010, 2011, 2012, 2014 and 2021

19-07-2022

As the 20th anniversary approaches, Noma redesigns itself

Tomato pulp, buffalo milk mozzarella and basil, served at the beginning of the new summer menu at Cracco in Galleria, Milano, debuting on Tuesday 5th of July (photo Zanatta)

06-07-2022

Cracco in Galleria, a cuisine that resembles no other

The full team at Racines, Passage de Panoramas 8, Paris. Opened in January 2018 by Simone Tondo (top left), Stephanie Crockford (beside him), Dulal Dey (second from the top right) and Stefania Melis (bottom right), it now has 15 employees. (photos from Mickaël Bandassak)

27-05-2022

Dignified salaries, growing responsibilities, 3 days and a half of rest: Simone Tondo's virtuous format

Four of the 20 tastings from the Nuevo Mundo Andalusí tasting menu, now available at Noor in Cordoba, Andalusia, Spain. Paco Morales's restaurant opened in March 2016 (photos from David Egui and Gabriele Zanatta)

13-12-2021

Paco Morales, Andalusia on a time machine

Various dehydrated fruits sold at Gum Market, the covered market in Yerevan, one of the mandatory destinations in Armenia (all photos from David Egui)

28-10-2021

In the Armenian pantry

The 13th century monastery of Noravank, a few km from Yerevan, capital of Armenia. From Italy to Armenia, you can fly via Frankfurt, Vienna or Paris, in around 4 hours (all photos from David Egui)

26-10-2021

Armenia, a fairy tale country

Himanshu Saini, 34, from New Delhi in India, is the chef at Trèsind Studio, Indian fine dining restaurant in Dubai (photo Thomas Barker)

28-07-2021

My name is Himanshu and my job is to give Indian cuisine the role it deserves

Le Cementine, the restaurant inside H-Farm in Ca' Tron, Roncade (Treviso),

23-07-2021

There's more than Le Cementine: the Alajmos colonise H-Farm's site

Niko Romito with the students from his Accademia in Casadonna. In 2022 the classrooms will move to the much larger Campus Niko Romito, the lab specialised in "research and high education", on Strada Statale 17 in Castel di Sangro (L'Aquila)

25-01-2021

Niko Romito's new Campus: «Good and healthy food will be available for everyone»

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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