IT
Congress
Hub Identità Golose
Chefs
Chef
Franco Chialva
GLI CHEF
Franco Chialva
Giorgio Locatelli
Cinzia Cinzia De Lauri e Sara Nicolosi
Gaia Giordano
Joško Gravner
Beppe Allegretta
Ferdinando Martinotti
Massimo Gatti
Alberto Bettini
Simone Cozzi
Massimo Mantarro
Jeff Katz
Denis Lovatel
Luciano Monosilio
Andrea Dopico Cafarelli
Yann Duytsche
Marco Stabile
Francesco Bracali
Enzo Crivella
Andrés Torres
Sara Scarsella and Matteo Compagnucci
Philip Cranston
Paolo Donei
Livia, Alfonso e Mario Iaccarino
Alain Ducasse
Antonello Colonna
Elio Sironi
Jonathan Tam
Domingo Schingaro
Isabella Potì
Simone Salvini
Stefano Ciotti
Stefano Guizzetti
Nicola Dell'Agnolo
Mariella Caputo
Pieter Lonneville
Maria Probst
Matthew Orlando
Gino Sorbillo
Fabio Baldassarre
Claudio Pregl
Matteo Garnero e Enrico Ponza
Marcus Eaves
Paolo Casagrande
Sat Bains
Recipes
Recipes
Sweet and acid pomegranate with chirimoya ice-cream
LE RICETTE
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Lime marinated scallops "Ceviche"
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by
Claudio Sadler
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Hill landscapes, Italy
by
Corrado Assenza
Dhal and string hoppers
by
Stevie Parle
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Baked onion with spaghettoni and anchovy sauce
by
Davide Scabin
Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by
Claudio Sadler
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Fish with onion and black olives
by
Jordi Vilà
Cod and hare
by
Moreno Cedroni
Bread with ricotta
by
Andrea Menichetti
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Carbonara sauce, bacon, black pepper and spooned pasta
by
Davide Oldani
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by
Roberto Carcangiu
Sections
Sections
Identità Golose Milano
Bologna in tavola: Piero Pompili e Matteo Poggi a Identità Golose Milano con la nuova tradizione felsinea
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
IG2025: Identità Future
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 Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Identità Golose Milano
Home
Sections
In sala
Nessun contenuto
Nessun contenuto
Spiacenti, al momento non è disponibile nessun contenuto.
Share
In sala
by
Author's articles list
In sala
by
Author's articles list
Latest articles published
05-09-2022
Erica Parrino, a Sicilian in Copenhagen: «Here is why Amass is much more than a restaurant»
15-06-2020
Giulia Caffiero: the joy of serving again at Geranium
27-11-2019
Francesca Cane: being maître at Mugaritz, an experience beyond limits
16-10-2019
Pass, the kings of the dining room have their guide
10-10-2019
Dining room is the real revolution of the century
16-07-2018
A tribute to Diego Masciaga, a Master of hospitality
12-08-2017
Alfieri, in view of an entirely female dining room
06-11-2016
Catia Uliassi: my dining room in pink
24-06-2016
Comparing the service at Reale and Spazio
23-06-2016
The pillars in Niko's dining rooms
18-04-2016
We must be invisible actors
01-04-2016
A training ground for the dining room, in memory of Frank
06-01-2016
Many hands make light work in the dining room
08-12-2015
Princigalli, an Italian in London
25-08-2015
Ten questions for a perfect dining room service
04-04-2015
Donato Marzolla the Londoner
09-03-2015
Determination and passion
04-03-2015
Knowledge for training
30-01-2015
Keep Calm and Make it Nice
12-11-2014
Ten years, to become the best
28-01-2014
In the dining room for love
24-01-2014
The solitude of the waiter
21-11-2013
The contemporary waiter
02-10-2013
Vincenzo & Mauro
12-03-2013
Ten times Dining Room
28-02-2013
The truth of light
08-02-2013
Mister dining room
06-02-2013
Serving is a supreme art
14-01-2013
The urgency of a gesture
Follow us on social networks
Sections
Discover the sections of Identità Golose Magazine
Dal Mondo
Primo piano
Dall'Italia
Carlo Mangio
Zanattamente buono
Mondo pizza
Affari di Gola di Paolo Marchi
Chefs' life stories
In cantina
A tutta birra
Identità Expo
Dolcezze
In libreria
Female chef's life stories
IG2020: on the road
See the full list