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Recipes

Recipes

Shellfish ceviche

LE RICETTE

Shellfish ceviche
by Gastón Acurio Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce
by Galileo Reposo Friscura aruci
by Corrado Assenza Senigallia Fest baby squid and crab juice
by Mauro Uliassi Herring Fish with onion and black olives
by Jordi Vilà Pasta e potatoes
by Nino Di Costanzo "Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by Tatsuya Iwasaki

Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by Josean Alija Oyster marinated with pork face and spinach
by Jordi Vilà Cream of celery, black truffle and cheese fondue
by Pascal Barbot Parmesan rice cream with red beetroot sauce
by Andrea Berton Lasagne with white ragout, artichokes and prized black truffle
by Alberto Bettini Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by Igles Corelli White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by Andrea Aprea El Coq mixed salad
by Lorenzo Cogo

Avocado with tomato powder and olive oil 4.0 Everything began
by Gianluca Fusto Clam tagliolini
by Moreno Cedroni Gnudi Verdi
by Stevie Parle Spaghetti Pizza Margherita
by Davide Scabin Herb tortelli in a double reduction
by Enrico Bartolini Potato Dumplings with Squab in Guazzetto
by Lidia e Joe Bastianich Blood pudding and popped buckwheat
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Latest articles published

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Niklas Ekstedt, flame master of the Great North

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23-10-2023

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

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Mil, diving at the edge of the world

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

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Matteo Baronetto, sworn enemy of homologation

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Boia De, the only starred Italian restaurant in Miami

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

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Mette Søberg, the woman who drives the creativity at Noma

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

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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)

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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),

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

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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