IT

Chefs

Chef

Richard Toix

GLI CHEF

Richard Toix Giuseppe Oliva Jean-François Piège Fabrizio Fiorani Francesco Sposito Elio Sironi Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza Andrea Menichetti Dominga Cotarella Giuseppe Iannotti Alberto Morello Giacomo Devoto and Gianmarco Ferrandi Gian Luca Forino Massimo Minutelli e Tony Melillo Roy Caceres

Davide Rampello Philip Cranston Solaika Marrocco Maico Campilongo e Kristjan D'Angelo Terry Giacomello Renato Bosco Felice Sgarra Fabrizia Meroi Marcello Spadone Franco Aliberti Rodrigo Oliveira Vanessa Markey Luigi Acciaio e Jessica Tomaino Luca Gardini Dani Garcia

Andrea Canton Ascanio Brozzetti Bernardo Paladini Pascal Barbot Claudio Pregl Giuseppe Carino Cinzia Cinzia De Lauri e Sara Nicolosi Roberta Sudbrack Ivan e Sergey Berezutsky Sergio Mei Sergio Dondoli Mauro Uliassi Giovanni Cuocci Laura Fratton Pier Daniele Seu
Recipes

Recipes

Smoked squacquerone risotto, saffron pears and "Mora" bacon

LE RICETTE

Smoked squacquerone risotto, saffron pears and "Mora" bacon
by Fabio Rossi Yellow pumpkin fondue, quail and coffee
by Riccardo Agostini Morille Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by Jacques Décoret Pigeon breast, pine nut oil mayonnaise, Matcha tea bread
by Igor Macchia Muhu hapurokk
by Peeter Pihel Lasagne with white ragout, artichokes and prized black truffle
by Alberto Bettini Risotto ca pummarola n’ coppa
by Gualtiero Marchesi

White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by Andrea Aprea Forcello cockerel from the Tetraonide family
by Alessandro Gilmozzi Risotto alla livornese secondo Matteo Torretta
by Matteo Torretta Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
by Giuliano Baldessari Mandarin ice, kumquat, angostura bitters
by Daniel Patterson Dumplings with squill-fishes, artichokes and sweet potato
by Moreno Cedroni Cuttlefish dumpling with white fennel cream, summer truffle and cuttlefish ink carbon
by Pino Cuttaia Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by Marcello Spadone

Fondant tripe
by Davide Oldani Mixed puffed rice
by Enrico Bartolini Juicy chocolate cake, cold milk cream, golden bases and smoke and cocoa pompas
by Andoni Luis Aduriz Spaghetti with tomato, lemon rind and goat's cheese
by Elio Sironi Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by Felice Sgarra Lampredotto sandwich
by Valeria Piccini Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by Fabrizio Camplone Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by Andrea Berton
Sections

Sections

In cantina

Amarone Opera Prima, segnali di cambiamento. Anche nei bicchieri

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
Search
Congress
Shop
Identità Golose Milano
Identità Digitali
Guida Ristoranti
Guida Bollicine

Home
Sections
IG2018: il fattore umano
Nessun contenuto

Nessun contenuto

Spiacenti, al momento non è disponibile nessun contenuto.

Share

IG2018: il fattore umano

by

Author's articles list

IG2018: il fattore umano

by

Author's articles list

Latest articles published

Davide Franco, Antonio Acquaviva and Clare Smyth on the stage of Identità Milano 2018 (photo Brambilla-Serrani)

31-03-2018

Potatoes, carrots and two Italians: dining at Clare Smyth’s

The dessert that Paco Torreblanca, a master in Spanish pastry making, presented in Milan (photo Brambilla-Serrani)

27-03-2018

Paco Torreblanca: less is more

Close up, Oriol Castro, with Mateu Casañas and Eduardo Xatruch, at the helm of Disfrutar, the young and already acclaimed establishment in Barcelona (photo Brambilla/Serrani)

26-03-2018

Disfrutar, technique and enjoyment

At Identità Milano, French cuisine superstar Yannick Alléno participated in Identità di Pasta, in collaboration with Pastificio Felicetti. He also held a lesson in the Auditorium, and on this occasion too, he presented a pasta-based dish

24-03-2018

Yannick Alléno and the love for pasta

Gaggan Anand at Identità Milano 2018 (photo Brambilla-Serrani)

23-03-2018

Gaggan: the human factor is food itself

Paolo Lopriore’s lesson at Identità Milano 2018

20-03-2018

Paolo Lopriore and his creative combination for a convivial table

Virgilio Martínez (in the centre) with Gonzalo Urbina and Julio Rivera (photo Brambilla/Serrani)

19-03-2018

Mater Iniciativa, the soul of Central

To the right, Sarah Grueneberg, chef at Monteverde, the successful restaurant & pastificio in Chicago. Beside her, Eleonora Cozzella, who presented the ninth edition of Identità di pasta (photo Brambilla/Serrani)

14-03-2018

Energetic Sarah Grueneberg

Monday 5th March, Josep Roca (Celler de Can Roca), Will Guidara (Eleven Madison Park) and Laura Price(World's 50 Best Restaurants) speak of dining room service at Identità Milano. Massimo Bottura (Osteria Francescana), Matteo Lunelli (Cantine Ferrari) and Paolo Marchi were also in the panel moderated by Federico De Cesare Viola (photo Marchi)

12-03-2018

My days at Identità and the importance of the dining room

Niko Romito on the stage of Identità Milano 2018 (photo Brambilla-Serrani)

11-03-2018

The Niko Romito system: human factor, research, codification, multiplication

Riccardo Camanini, his sous Gilles Fornoni and sbernia [sheep’s meat] covered in beeswax at Identità Milano 2018 (photo Brambilla-Serrani)

09-03-2018

Fantastic Camanini: of sheep, honey and wax

Massimo Bottura, taking a much appreciated speech at Identità Milano (photo Brambilla/Serrani, translated into English by Slawka G. Scarso)

05-03-2018

Massimo Bottura, the value of wishing good morning

Massimo Bottura joins French colleague Yannick Alleno on the stage of Identità di Pasta: the chef from Modena is to open a Refettorio in Paris on the 15th March in the crypt of the church of the Madeleine. The first service will be directed by Alleno and Alain Ducasse (photo Brambilla/Serrani)

04-03-2018

A happy stumble. Pasta according to Bottura

Arrigo Cipriani on the stage of the Auditorium with Paolo Marchi, Raffaele and Massimiliano Alajmo (photo Brambilla-Serrani)

04-03-2018

Cipriani, the man who dropped out from Law and transformed Venice

Carlo Cracco at Identità di Pasta

04-03-2018

Idea di pasta by Carlo Cracco, a tribute to Marchesi

Ettore Beligni, pastry chef at Ristorante Arnolfo in Colle Val d’Elsa, receives the award in the Auditorium from Pierre Cantrel of Valrhona (Foto Brambilla-Serrani)

03-03-2018

The Valrhona C3 Competition, a triumph for Beligni

Franco Pepe, Pepe in grani, Caiazzo (Caserta), star of the day at Identità Formaggio. He’ll be back on Monday 5th March in Sala Blu 2, for Identità di pizza, at 5.30 pm (photo Brambilla/Serrani)

03-03-2018

Cheese is life

Caterina Ceraudo (photo Brambilla/Serrani)

03-03-2018

Calabrian pride at Identità Golose

Paolo Marchi opens the 14th edition of the Identità Milano congress, recalling gourmand and photographer Bob Noto, who passed away almost one year ago

03-03-2018

Identità Golose number 14, ready steady go

Luca Sacchi, born in Abbiategrasso, Milan, in 1986. He arrived at Ristorante Cracco in May 2007, and became head pastry chef. In 2014 he became his sous chef. On Wednesday 21st February the long awaited first service at Cracco in Galleria. On Saturday 3rd March (at 3 pm) he’ll speak at Dossier Dessert at Identità Milano

18-02-2018

The days of Luca Sacchi

Left to right, Yannick Alleno, Massimo Bottura, Romain Meder and Alain Ducasse in a selfie taken a few weeks ago. The former two will speak at the 9th edition of Identità di Pasta, on Sunday 4th March, in Sala Blu 1, from 10.45 am to 5.30 pm

09-02-2018

Great names at Identità di Pasta, edition number 9

Matias Perdomo, from Montevideo. Almost 20 years spent in Milan, where he brought Pont de Ferr to a Michelin star and then opened Contraste with partners Thomas Piras and Simon Press

19-12-2017

Matias Perdomo: enhancing the complexity of the Human Factor

Oriol Castro, Mateu Casañas and Eduard Xatruch of Disfrutar – Barcelona. Peirone, Top Gastronomy Manager at Gruppo Lavazza hands them the Best Foreign Chef of the year award assigned by Guida di Identità Golose 2018

01-12-2017

Disfrutar: the success of a restaurant is based on the Human Factor

The view from the hotel Takahiraya in Nobeoka, in south-west Japan (photo by Massimo Bottura)

13-11-2017

The human factor and the dignity of people

Il fattore umano – The Human Factor will be the theme of the 14th edition of Identità Milano, coming up in Milan from the 3rd to the 5th of March 2018 at the congress centre in Via Gattamelata. The choice of the emblem-dish has been made too: pizza, as interpreted by Franco Pepe and Renato Bosco

12-11-2017

Pizza: the emblem of Identità 2018

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

Identità Expo

A tutta birra

Dolcezze

In libreria

Female chef's life stories

IG2020: on the road

See the full list

Identità Web - Italian magazine of international cuisine | Copyright Identità Web S.r.l. - All rights reserved

COUSINE MAGAZINE

Home Chefs and Protagonists Recipes Sections Editorial staff Partners News

Contacts Privacy Policy Cookie Policy

Identità Golose web magazine italiano di cucina internazionale
Identità web food protagonists sie map

IDENTITÀ MILANO CONGRESS

Identità Milano Congress welcomes on stage the greatest professionals of cooking and pastry, chefs who know how to give an original imprint to their work, in the field of tradition and along the paths of creativity.

Cos'è il congresso Chi siamo La sede Albo d'oro premiati

EDIZIONE 2023

Presentazione Identità Milano 2023

IDENTITÀ GOLOSE MILANO

Identità Golose Milano is the International Hub of Gastronomy: a theater of chefs, that during the year hosts some of the most prestigious protagonists of fine dining, from Italy and the rest of the world.

Discover the menu and book a table

OTHER EVENTS

Milano FOOD&WINE Festival Roma FOOD&WINE Festival Identità London Identità New York Grandi cuochi all'Opera Identità Golose a Host Tutti a Tavola!! #spesaalmercato Identità di libertà Qoco Un risotto per Milano Shanghai A tavola con noi

GUIDA RISTORANTI

Guide to fine restaurants in Italy and around the world with awards to young stars

Guida 2023

GUIDA BOLLICINE

Bollicine del mondo is the innovative app by Identità Web that collects 625 wineries, 23 food and wine itineraries, 29 countries, 6 continents, 16 expert tasters.

Progettazione grafica e sviluppo sito web a cura di Elia Bogani

FEED RSS

Rubriche

Identità Web S.r.l. - Corso Magenta, 46 - 20123 Milano - P.I. e C.F. 07845670962
t. +39.02.48011841 - f. +39.02.48193536

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