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René Redzepi

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René Redzepi Mark Welker Yoshihiro Narisawa Marta Scalabrini Francesco Sposito Marco Reitano Andrea Antonini Alain Chartier Dante Sollazzo Giuseppe Rambaldi Giuseppe Iannotti Valeria Piccini Simone Cozzi Frédéric Bau Loretta Fanella

Peeter Pihel Carlos Garcia Aimo e Nadia Moroni Gino Sorbillo Giulio Terrinoni Luca Montersino Guglielmo Paolucci Camille Lesecq Massimo Giovannini Alessandro Giardiello Paolo Griffa Arianna Consiglio Massimiliano Prete Sergio Capaldo Giuseppe Tentori

Solaika Marrocco Paco Magri Massimo Minutelli e Tony Melillo Angelo Rumolo Valerio Centofanti Pía León Joxe Mari Aizega Matteo Vigotti José Avillez Diego Guerrero Emanuele Scarello Alessandro Roscioli Fabio Rossi Wylie Dufresne Joško Sirk
Recipes

Recipes

A sweet "caprese"

LE RICETTE

A sweet "caprese"
by Stefano Baiocco Extravagant emotion
by Pierre Hermé Candied raw artichokes lacquered with rosemary
by Josean Alija Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce and parsley
by Moreno Cedroni Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by Christian e Manuel Costardi Cod crème brûlée
by Francesco Sposito Veal udder, spicy fruit and Italian beer froth
by Davide Oldani Gorgonzola cassata with saffron spicy fruit
by Davide Oldani

Essence
by Niko Romito Garlic, oil, chili pepper and mint
by Elio Sironi 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 Carbonara sauce, bacon, black pepper and spooned pasta
by Davide Oldani Peppered sweet rice tartlet with blackberries
by Cesare Battisti Burnt oil cream with Banded Dye-murex
by Carlo Cracco Risotto ca pummarola n’ coppa
by Daniel Canzian Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by Marcus Eaves

For the pizza dough
by Simone Padoan 4.0 Everything began
by Gianluca Fusto Different textures of arctic snowgrouse
by Hans Välimäki Saffron risotto with pepper transparency
by Enrico Bartolini Beetroot risotto, Franciacorta sauce and Grana cheese
by Gualtiero Marchesi Special relationship
by Pietro Leemann Pasta and helium
by Alfonso Caputo Unroasted guinea fowl
by Massimo Bottura
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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