IT
Congresso
Iscrizioni & Acquisti
Hub Identità Golose
Identità digitali
Le Guide Identità Golose
Guida Pizza&Cocktail
Guida Ristoranti
Scarica l'app da Google Play
Scarica l'app dall'Apple Store
Bollicine del mondo
Scarica l'app dall'Apple Store
Scarica l'app da Google Play
Chefs
Chef
Tomaž Kavcic
GLI CHEF
Tomaž Kavcic
Mauro Colagreco
Angelo Corvitto
Aurora Mazzucchelli
Attilio Marro
Mariano Guardianelli
Claudio Pregl
Jonny Lake
Chiara Pavan
Ernst Knam
Antonello Colonna
Fabrizio Mancinetti
Tony Lo Coco
Daniela Cicioni
Luca Landi
Iginio Massari
Juan Marì e Elena Arzak
Nino Rossi
Christian Puglisi
Margarita Forés
Hans Välimäki
Luca Montersino
Luciano Monosilio
James Petrie
Roberta Merolli e Giovanni Solofra
Roberta Sudbrack
François Daubinet
Fulvietto Pierangelini
Roberta Pezzella
Giuseppe Oliva
Stefano Vola
Roberto Pongolini
Thiago e Felipe Castanho
Cristoforo Trapani
Giuseppe Tentori
Emanuele Manfroi
Gianluca Gorini
Frédéric Bau
Filippo Chiappini Dattilo
Attias Tarlao
Simone Finazzi
Jeremy Bearman
Karime Lopez
Antonio Cappadonia
Joxe Mari Aizega
Recipes
Recipes
Pasta and helium
LE RICETTE
Pasta and helium
by
Alfonso Caputo
Concentrated turbot essence
Macarons glacés
by
Alain Chartier
Eulogy to the pig
by
Roberto Pongolini
Carrot and Chocolate
by
Davide Oldani
Fish With Açaí
Special relationship
by
Pietro Leemann
Earth
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
The new Ascolana olive
by
Carmine Calò
Yellow pumpkin fondue, quail and coffee
by
Riccardo Agostini
Petite Marmite
by
Davide Scabin
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by
Galileo Reposo
2007 version, a mushroom and garlic consommé that becomes a traditional soup
by
Jacques Décoret
”Tataki” of capercaillie with caramellized rowanberries. Raw liqourice and carrots from our own garden cooked in it´s own juice. Served with a small liqourice tasting herb salad
by
Björn Frantzén
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Geometry... of taste
by
Gianluca Fusto
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Shellfish ceviche
by
Gastón Acurio
Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto
by
Antonio Pisaniello
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Coffee & zabaione
by
Sergio Dondoli
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Sections
Sections
Hôtellerie
Palazzo Ripetta a Roma, un tuffo nella storia
SECTIONS LIST
Dossier Speciali
AUTHOR'S LIST
Primo piano
Zanattamente buono
Affari di Gola di Paolo Marchi
Capolavori Italiani in cucina
Dall'Italia
Dal Mondo
A tutta birra
Best Before
Bowerman around the world
Carlo Mangio
China Grill
Cibi Divini
Cibografando
Dolcezze
East Lombardy
Fine writers
Frantoio Squadrilli
Fuori Expo
Giovanna a Capo-tavola
Green
Guida alla Guida
Hôtellerie
Identità Expo
Identità Golose Milano
IG2018: il fattore umano
IG2019: costruire nuove memorie
IG2020: on the road
IG2021: il lavoro
IG2022: the future is now
IG2023: ladies and gentlemen, the revolution has been served
IG2024: the disobedience
In cantina
In libreria
In sala
Le nostre cene
Mare Aperto
Mondo pizza
Naturalmente
Nordic Food Lab
Passione Gelato
Pensa Tè
Signature Dishes
Ricette illustrate
Shake & shock
Spotti e mangiati
Female chef's life stories
Chefs' life stories
Tutto Expo
Partners
Events
International Events
Identità Los Angeles
Identità New York
Identità London
Identità Boston
Identità Chicago
Other Events
Identità di Gelato Senigallia
Grandi cuochi all'Opera
Identità Future
Identità Cortina
Identità di libertà
Tutti a Tavola!! #spesaalmercato
Qoco
Un risotto per Milano
Shanghai
Identità Expo
Presentazione
Calendario
Partners
Le cene di Identità Golose
A tavola con noi
Newsletters
Identità Golose
Identità di Vino
Identità di Pasta
Identità di Pizza
Identità di Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Shop
Identità Golose Milano
Identità Digitali
Guida Ristoranti
Guida Bollicine
Home
Sections
Zanattamente buono
Nessun contenuto
Nessun contenuto
Spiacenti, al momento non è disponibile nessun contenuto.
Share
Zanattamente buono
by
Author's articles list
Zanattamente buono
by
Author's articles list
Latest articles published
19-02-2024
The menu of the menus of Spain: the best 10 dishes from 8 establishments between Barcelona and Madrid
23-10-2023
Coda, the Berlin restaurant serving only (sugar-free) desserts
18-09-2023
I'm not There
, 6 thoughts on Osteria Francescana's special menu
02-08-2023
Antonia Klugmann and L’Argine on the homologations of our time
10-07-2023
Andoni and 25 years of Mugaritz: 'As long as I live, we will continue to make dreams and cook ideas'
11-06-2023
Lafleur, vegan chronicles from Frankfurt
27-04-2023
Nadia and Antonio Santini, 50 years of love and cooking
27-03-2023
The Spring of Enrico Crippa
26-12-2022
Revelations from a blind dinner
11-12-2022
Mil, diving at the edge of the world
08-12-2022
Malena Martinez, the scientist who sheds light on Peru's hidden ingredients: 'The more you know, the less you know'
25-11-2022
Alex Atala: 'Influencers don't understand a thing, information should prevail once again'
12-11-2022
Matteo Baronetto, sworn enemy of homologation
07-10-2022
Andreas Caminada and the secrets of Schauenstein Castle
26-09-2022
Boia De, the only starred Italian restaurant in Miami
14-09-2022
Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe
16-08-2022
Mette Søberg, the woman who drives the creativity at Noma
25-07-2022
Geranium: behind the scenes of the best restaurant in the world, and the current menu
19-07-2022
As the 20th anniversary approaches, Noma redesigns itself
06-07-2022
Cracco in Galleria, a cuisine that resembles no other
27-05-2022
Dignified salaries, growing responsibilities, 3 days and a half of rest: Simone Tondo's virtuous format
13-12-2021
Paco Morales, Andalusia on a time machine
28-10-2021
In the Armenian pantry
26-10-2021
Armenia, a fairy tale country
28-07-2021
My name is Himanshu and my job is to give Indian cuisine the role it deserves
23-07-2021
There's more than Le Cementine: the Alajmos colonise H-Farm's site
25-01-2021
Niko Romito's new Campus: «Good and healthy food will be available for everyone»
28-10-2020
Care's and its taking care of details
14-10-2020
Niko Romito, 20 years of technical prodigy
27-08-2020
Hiša Franko, being reborn in Kobarid
Follow us on social networks
Sections
Discover the sections of Identità Golose Magazine
Dal Mondo
Dall'Italia
Primo piano
Carlo Mangio
Zanattamente buono
Mondo pizza
Affari di Gola di Paolo Marchi
Chefs' life stories
In cantina
Identità Expo
Dolcezze
A tutta birra
In libreria
Female chef's life stories
IG2020: on the road
See the full list