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Jacopo Malpeli

GLI CHEF

Jacopo Malpeli Ivan e Matteo Piffer Matteo Aloe Leonor Espinosa Fabrizio Fiorani Giuseppe Giordano Thierry Bridron Luca Sacchi Jeff Katz Jonny Lake Carlo e Giovanni Guffanti Fiori Carlos Garcia Simone Bonini Angelo Biscotti Ryan Clift

Mariella Caputo Carlo Cracco Umberto Bombana Luigi Sartini Roberta Sudbrack Giacomo Devoto and Gianmarco Ferrandi Francesco Ballico Nicola Fossaceca Diletta Zenna Lorenzo Cogo Marcus Eaves Simone Rodolfi Marco Reitano Gianni Zaghetto Antonia Klugmann

Simone Padoan Sara Scarsella and Matteo Compagnucci Nicola Olivieri Roberta Garibaldi Alain Ducasse Jessica Rosval Ricard Camarena Jeremy Bearman Jean-Luc Fau Peppino e Angela Tinari Marcos Di Battista Oriol Castro, Eduard Xatruch e Mateu Casañas Agostino Perrone and Giorgio Bargiani Roger Van Damme Tomaž Kavcic
Recipes

Recipes

Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet

LE RICETTE

Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by Galileo Reposo Carbonara sauce, bacon, black pepper and spooned pasta
by Davide Oldani Herb tortelli in a double reduction
by Enrico Bartolini Northern Indian prawn curry in a salad
by Alex Gares Beet and goat cheese tart (broken, inverted), rye and dill
by Daniel Patterson Pasta and peas
by Francesco Sposito Linguine with the fifth quarter of squid
by Marianna Vitale Risotto with burrata and Mediterranean flavourings
by Nicola e Pierluigi Portinari

Seafood salad and grilled rigatoni Carbonara
by Davide Scabin Mixed puffed rice
by Enrico Bartolini Mushroom consommé flavoured with garden and forest herbs
by Alex Atala Botrytis Cinerea Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by Alberto Bettini Kamut tagliatelle ice-cream, butter, cardamom and spelt
by Alessandro Gilmozzi Pumpkin cream, hazelnut and paccheri
by Gianluca Fusto Fish soup with molluscs and cavatelli
by Mauro Uliassi

Hill landscapes, Italy
by Corrado Assenza Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by Andrea Aprea Beyond the strudel
by Tatsuya Iwasaki Tail "alla vaccinara"
by Valeria Piccini Horizontal potato
by Davide Scabin Pigeon baked in oak ash with cooked must sauce
by Fabio Baldassarre Cod crème brûlée
by Francesco Sposito Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by Josean Alija
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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