Program and reservation

Program and reservation

RESERVATION

 

To book a table at lunch or dinner, please use our simple and quick online reservation service, courtesy of TheFork – Book a table

  +39 02 23668900

THE RESTAURANT

LUNCH

At Identità Golose Milano, the restaurant is open at lunch from Monday to Friday, from 12:30 PM to 2:30 PM. The lunch menu has been designed by our resident chef Alessandro Rinaldi under the supervision of Andrea Ribaldone: an attractive business lunch for 35€, with the option of ordering à la carte.

 

THE GUEST CHEFS
Every week, from Wednesday to Saturday, from 7:30 PM to 10:30 PM, we will have our guest chef, selected among the main personalities in the Italian and international culinary scene. This is a great chance to live a unique culinary experience at the cost of 75€ for a 4-course meal, wine pairing and entrées included. Take a look at our schedule and book your dinner!

 

Á LA CARTE DINNER MENU
Every Monday and Tuesday, from 7:30 PM to 10:30 PM, our customers will be able to choose from an á la carte menu created by Andrea Ribaldone and Alessandro Rinaldi. The offer will hinge on dishes that already became classics at Identità Golose Milano, such as the Spaghettone Monograno Felicetti in its several interpretations and the Milanese Identità. Each week, the chefs will also devise some new special dishes that will complete our offer. Finally Franco Pepe’s pizzas will be available at dinner, and Gabriele Tangari’s desserts will close the meal on a sweet note.

CALENDAR

20 / 22
March
7:30 / 10:30 PM

IdentitÀ Peru, discovering new traditions in Lima

Identità Golose Milano, with its calendar, allows its visitors to discover new talents, to have a taste of different culinary cultures, and to travel without leaving Milan. For the three nights leading up to the Identità Golose convention, we will head to Peru and the city of Lima in particular. There, in 2015, José del Castillo, who will also be one of our speaker at the convention, opened his restaurant Isolina, swiftly climbing the chart of Latin America’s 50 Best, where he ranked 13ththis year. His cooking is deeply rooted in Peruvian tradition and in its capital in particular, but reinterpreted with a contemporary awareness. We will also get to know the young Fransua Robles Cerna, who with his La Picante, also in Lima, explores new possibilities for seafood while respecting the environment and the work of Peruvian small fishermen. 


23
March
7:30 / 10:30 PM

IdentitÀ Donna: four Italian outstanding chefs

Identità Golose’s convention will take place at MiCo in via Gattamelata, but for ten days Identità Golose Milano, in via Romagnosi 3, will also showcase some great names of Italian and international cooking, putting into practice the concept that is always been at the heart of our Hub. This night will be a perfect example, with four distinguished names of our cuisine that will share the stage to offer a unique, one-time menu which will take us up and down «the boot», celebrating feminine empathy and creativity. From Calabria, with Caterina Ceraudo (Dattilo, Strongoli – Crotone), and Aeolian Islands with Martina Caruso (Signum, Salina – Messina), up to the Dolomites with Fabrizia Meroi (Laite, Sappada – Udine) and then going back to Milan with Gaia Giordano (Spazio Milano, Milano).


24
March
7:30 / 10:30 PM

IdentitÀ Italia: a journey around the tomato

We will be in the heat of Identità Golose’s convention, which in via Romagnosi will last ten days, all filled with must-be events with some of our most renowned speakers. This dinner will muster four extraordinary voices for the best raw materials in Italy, who will join forces for the occasion to celebrate an ingredient that is a powerful symbol of Italian and Mediterranean culinary culture. The tomato will be in the spotlight for a pizza menu (the best in the world, a household staple in via Romagnosi) by Franco Pepe (Pepe in Grani, Caiazzo – Caserta), as well as for the creations of Salvatore Bianco (Il Comandante within the Romeo Hotel, Napoli) and Moreno Cedroni (Madonnina del Pescatore – Senigallia, Ancona), and Paolo Brunelli’s ice cream (Gelateria Brunelli – Senigallia, Ancona).


25 / 26
March
7:30 / 10:30 PM

IdentitÀ Pinchiorri, la cucina di Annie FÉolde, Riccardo Monco e Alessandro Della Tommasina

«Identità Golose» in via Romagnosi will close with an extraordinary event. Our Milanese customers will have the chance to taste the great cuisine of one of Italy’s most historical 3-stars: Enoteca Pinchiorri in Florence. A magical place, full of charme and grace, that will «move» to Milan for two nights only. At the Enoteca, thanks to the leadership of Annie Féolde – with the precious help of the executive chef Riccardo Mondo and the chef de cuisine Alessandro Della Tommasina – the food is celebrated in its strong Italian roots and modernized at the same time, trying to avoid boredom without showing off. A concept of exquisite culinary art, that we are proud to welcome in our international culinary Hub. 


27 / 30
March
7:30 / 10:30 PM

Caterina Ceraudo’s Calabria | Dattilo, Strongoli (Crotone)

The Ceraudos are a big family led by Roberto, a pioneer of an organic style of farming that today he applies to the vineyards, olive groves and citrus groves of this haven in the immediate inland of Strongoli. His daughter Caterina, born in 1987, began from an early age to show an interest in cooking: this led her to attend Niko Romito’s Scuola di Alta Formazione. She still praises Romito as her great mentor. Back in Dattilo, season after season she proved her talent, never losing the restaurant’s Michelin Star and offering a menu that celebrates her homeland and its ingredients, with an absolute precision and a deep respect, in search of the essence of Calabria at its finest.


1
April
7:30 / 10:30 PM

Il menu di Andrea Ribaldone e Alessandro Rinaldi

The menu, designed by chefs Andrea Ribaldone and Alessandro Rinaldi, ranges from Identità Golose Milano’s classics, such as the Spaghettone Monograno Felicetti in its several interpretations and the Milanese Identità, to Franco Pepe’s pizzas, to Gabriele Tangari’s desserts to close the meal on a sweet note. Each week, the chefs will also devise some new special dishes that will complete and enrich our offer.


2
April
7:30 / 10:30 PM

Il menu di Andrea Ribaldone e Alessandro Rinaldi

The menu, designed by chefs Andrea Ribaldone and Alessandro Rinaldi, ranges from Identità Golose Milano’s classics, such as the Spaghettone Monograno Felicetti in its several interpretations and the Milanese Identità, to Franco Pepe’s pizzas, to Gabriele Tangari’s desserts to close the meal on a sweet note. Each week, the chefs will also devise some new special dishes that will complete and enrich our offer.


3
April
19:30 / 22:30

Almeria, Spanish Gastro-Capital of 2019, and Dani Muñoz cuisine | Travieso, Almeria (Spain)

In 2019, Almeria will be the Capital of Spanish Gastronomy: the Andalusian city will have the chance of showcasing its high-quality standards in agricultural production, as well as its abundance in seafood products, that reach its Mediterranean shores. To present the Milanese public with such precious culinary heritage, a young and talented chef will come to via Romagnosi: Dani Muñoz, who recently opened his restaurant Travieso in Almeria. In the kitchen, Muñoz’s first priority is an absolute respect of raw materials, which, thanks to contemporary techniques, he glorifies in his creative and aesthetically flawless dishes.


4 / 6
April
19:30 / 22:30

Enrico Croatti's cuisine | Moebius (Milano) (prossima apertura giugno 2019)

He is come a long way in a short time. Think of his accolades, or all the experiences he had, or all the actual miles he traveled. He worked in Los Angeles at Angelini Osteria; at Akelarre, 3-starred restaurant in San Sebastian, Spain; at Les Terrasses de Lyon, Villa Florentine, in Lyon; at Grand Hotel Miramonti Majestic in Cortina d’Ampezzo; and, back in Lyon, with Paul Bocuse at l’Auberge du Pont de Collonges. In 2013, he was awarded his first star in Madonna di Campiglio as executive chef of Dolomieu, then, in 2018, he gained another one as a chef at Orobianco in Alicante, the first Italian restaurant to get the award on Iberian soil. In 2019 he will fulfil his biggest dream: coming to Milan. His new culinary project, backed by the Querci family from Siena, is called Moebius and will open its doors in early June. His dinners at Identità Golose Milano will be a preview of this welcome new spot in the city. 


8
April
7:30 / 10:30 PM

Il menu di Andrea Ribaldone e Alessandro Rinaldi

The menu, designed by chefs Andrea Ribaldone and Alessandro Rinaldi, ranges from Identità Golose Milano’s classics, such as the Spaghettone Monograno Felicetti in its several interpretations and the Milanese Identità, to Franco Pepe’s pizzas, to Gabriele Tangari’s desserts to close the meal on a sweet note. Each week, the chefs will also devise some new special dishes that will complete and enrich our offer.


9
April
7:30 / 10:30 PM

Il menu di Andrea Ribaldone e Alessandro Rinaldi

The menu, designed by chefs Andrea Ribaldone and Alessandro Rinaldi, ranges from Identità Golose Milano’s classics, such as the Spaghettone Monograno Felicetti in its several interpretations and the Milanese Identità, to Franco Pepe’s pizzas, to Gabriele Tangari’s desserts to close the meal on a sweet note. Each week, the chefs will also devise some new special dishes that will complete and enrich our offer.


10 / 13
April
7:30 / 10:30 PM

Massimiliano Mascia and Valentino Marcattilii's cuisine | San Domenico, Imola (Bologna)

A timeless restaurant that keeps renewing itself, within a crystal-clear identity and a statuesque reliability: this is the challenge that a venue such as San Domenico, in Imola, 2 Michelin Stars, has to face everyday. A story which became a reality also thanks to the commitment of all the actors of a generational turnover that, ever since this big home’s opening on March 7th, 1970, has always been successful. This is the story we want to tell with these four dinners, for which we will be honored to host two of the chefs of San Domenico: Massimiliano Mascia and Valentino Marcattilii.


15
April
7:30 / 10:30 PM

Il menu di Andrea Ribaldone e Alessandro Rinaldi

The menu, designed by chefs Andrea Ribaldone and Alessandro Rinaldi, ranges from Identità Golose Milano’s classics, such as the Spaghettone Monograno Felicetti in its several interpretations and the Milanese Identità, to Franco Pepe’s pizzas, to Gabriele Tangari’s desserts to close the meal on a sweet note. Each week, the chefs will also devise some new special dishes that will complete and enrich our offer.


16 / 19
April
7:30 / 10:30 PM

Ugo Alciati's cuisine | Guido Ristorante, Serralunga d’Alba (Cuneo)

Ugo Alciati in the kitchen and his brother Piero in the dining hall are the heirs of an extraordinary culinary Piedmontese story: the one of Guido and Lidia Alciati, who in 1961 founded the restaurant Guido in Costigliole d’Asti. The two were undisputed pioneers of a souldul Piedmontese high cuisine, full of the riches of their land. Today the restaurant is part of the amazing Fontanafredda estate in Serralunga, but for a few days Ugo Alciati will move his kitchen to Milan, winning the hearts of via Romagnosi’s customers with that exquisite balance between the classical and the modern world which made him a beloved chef, by the critics and the public alike. 


20/21
April

Identità di Pasqua, a special menu by Andrea Ribaldone and Alessandro Rinaldi

Easter has always been a holiday to appreciate the joys of dining to the fullest, gathering around the dinner table to celebrate sharing and conviviality. On Saturday the 20th’s dinner and Sunday the 21st’s lunch in via Romagnosi, chefs Andrea Ribaldone and Alessandro Rinaldi will cook an original menu, specifically designed to celebrate Easter in the best way.


23
april
19:30 / 22:30

La carta di IdentitÀ Golose Milano

The menu, designed by chefs Andrea Ribaldone and Alessandro Rinaldi, ranges from Identità Golose Milano’s classics, such as the Spaghettone Monograno Felicetti in its several interpretations and the Milanese Identità, to Franco Pepe’s pizzas, to Gabriele Tangari’s desserts to close the meal on a sweet note. Each week, the chefs will also devise some new special dishes that will complete and enrich our offer.


24/27
April
19:30 / 22:30

Luciano Monosilio's cuisine | Luciano Cucina Italiana, Roma

Last year Luciano Monosilio, who’s run for several years Alessandro Pipero’s starred restaurant kitchen, chose to change his course. Without leaving Rome, but with the goal of setting aside a certain haute cuisine and reviving the Italian culinary tradition. The chef was decided to recreate a place that looked like those he went as a kid, the classic idea of the restaurant-trattoria. He’s relying on some cornerstones such as fresh pasta, which Monosilio celebrates with his legendary Carbonara, as well as other Capitoline classics and contemporary recipes. His arrival at Identità Golose Milano’s will be an opportunity to sample a strong flavored and immediate cuisine, a joy-generator that triggers past memories. 


29
april
19:30 / 22:30

La carta di IdentitÀ Golose Milano

The menu, designed by chefs Andrea Ribaldone and Alessandro Rinaldi, ranges from Identità Golose Milano’s classics, such as the Spaghettone Monograno Felicetti in its several interpretations and the Milanese Identità, to Franco Pepe’s pizzas, to Gabriele Tangari’s desserts to close the meal on a sweet note. Each week, the chefs will also devise some new special dishes that will complete and enrich our offer.


30
april
19:30 / 22:30

La carta di IdentitÀ Golose Milano

The menu, designed by chefs Andrea Ribaldone and Alessandro Rinaldi, ranges from Identità Golose Milano’s classics, such as the Spaghettone Monograno Felicetti in its several interpretations and the Milanese Identità, to Franco Pepe’s pizzas, to Gabriele Tangari’s desserts to close the meal on a sweet note. Each week, the chefs will also devise some new special dishes that will complete and enrich our offer.


PRENOTA