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
BOOKINGTHE RESTAURANT
LUNCH
The dining hall at Identità Golose Milano is open from Monday to Friday, from 12:30 PM to 2:30 PM with a menu created by Andrea Ribaldone, who coordinates our kitchen brigade run by resident chef Simone Maurelli. You can order à la carte or you can choose an inviting business menu of two dishes of the day for 35€.
At lunchtime we are also offering a new take-away option with a 10% discount on the prices on the menu. You can order from 11:30 AM to 2:30 PM calling +39.02.23668900 or writing an email to prenotazioni@identitagolosemilano.it
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.
CALENDAR
La carta di IdentitÀ Golose Milano
The menu, designed by chefs Andrea Ribaldone and Simone Maurelli, 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. Each week, the chefs will also devise some new special dishes that will complete and enrich our offer.
La carta di IdentitÀ Golose Milano
The menu, designed by chefs Andrea Ribaldone and Simone Maurelli, 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. Each week, the chefs will also devise some new special dishes that will complete and enrich our offer.
La carta di IdentitÀ Golose Milano
The menu, designed by chefs Andrea Ribaldone and Simone Maurelli, 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. Each week, the chefs will also devise some new special dishes that will complete and enrich our offer.
La carta di IdentitÀ Golose Milano
The menu, designed by chefs Andrea Ribaldone and Simone Maurelli, 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. Each week, the chefs will also devise some new special dishes that will complete and enrich our offer.
Fish & Chef 2020: first dinner. Leandro Luppi | Vecchia Malcesine, Malcesine (Verona), Massimo Fezzardi | Esplanade, Desenzano sul Garda (Brescia), Carmelo di Novo | Pasticceria Di Novo Pastry Making, Manerba sul Garda (Brescia)
Identità Golose Milano is happy to welcome for the first time a great, important institution like Fish & Chef, active for eleven years now. Created by Elvira Trimeloni and Leandro Luppi, this remarkable initiative brings together chefs and pastry chefs from the Benaco – an ancient name for Lake Garda – who engage in a conversation based on local ingredients. Every time, the result is a menu characterized by the chefs’ freedom to create and draw inspiration from such a magnificent place. For this second night, we’ll have with us the founder Leandro Luppi – one Michelin Star with his Vecchia Malcesine – and Massimo Fezzardi – one Michelin Star with the Esplanade in Desenzano. On the sweet side, the Sicilian Carmelo di Novo, who’s been living in Brescia for a long time, and whose patisserie is a landmark for anyone who loves hanging out around Lake Garda.
Fish & Chef 2020 second dinner. Stefano Baiocco | Villa Feltrinelli, Gargnano (Brescia), Andrea Costantini | Regio Patio, Garda (Verona), Carmelo di Novo | Pasticceria Di Novo Pastry Making, Manerba sul Garda (Brescia)
Identità Golose Milano is happy to welcome for the first time a great, important institution like Fish & Chef, active for eleven years now. Created by Elvira Trimeloni and Leandro Luppi, this valuable initiative brings together chefs and pastry chefs from the Benaco – an ancient name for Lake Garda – who engage in a conversation based on local ingredients. Every time, the result is a menu characterized by the chefs’ freedom to create and draw inspiration from such a magnificent place. For this first night, we’re having with us an extraordinary chef such as Stefano Baiocco – two Michelin Stars with his Villa Feltrinelli in Gargnano – together with Andrea Costantini, who after his many years alongside Bruno Barbieri found his place in Regio Patio, within the hotel Regina Adelaide in Garda. With them, pastry chef Carmelo di Novo, who’s been living in Brescia for a long time, and whose patisserie is a landmark for anyone who loves hanging out around Lake Garda.
Fish & Chef 2020: third dinner: Peter Brunel | Peter Brunel, Arco (Trento), Giuliana Germiniasi | Capriccio, Manerba del Garda (Brescia), Annalisa Borella (pastry chef consultant)
Identità Golose Milano is happy to welcome for the first time a great, important institution like Fish & Chef, active for eleven years now. Created by Elvira Trimeloni and Leandro Luppi, this valuable initiative brings together chefs and pastry chefs from the Benaco – an ancient name for Lake Garda – who engage in a conversation based on local ingredients. Every time, the result is a menu characterized by the chefs’ freedom to create and draw inspiration from such a magnificent place. For this third night, we’re having with us Peter Brunel, a high-class chef who in July 2019 went back to his Garda with an eponymous restaurant, Giuliana Germinasi – one Michelin Star with her Capriccio in Manerba del Garda – and Annalisa Borella – who worked as a pastry chef in several top kitchens, such as Mauro Colagreco’s Mirazur in the year it was the first in 50Best, and today works as a pastry consultant in Brescia.
Fish & Chef 2020: fourth dinner: Maurizio Bufi | Villa Giulia, Gargnano (Brescia), Matteo Felter | Il Fagiano del Grand Hotel Fasano, Gardone Riviera (Brescia), Annalisa Borella (pastry chef consultant)
Identità Golose Milano is happy to welcome for the first time a great, important institution like Fish & Chef, active for eleven years now. Created by Elvira Trimeloni and Leandro Luppi, this valuable initiative brings together chefs and pastry chefs from the Benaco – an ancient name for Lake Garda – who engage in a conversation based on local ingredients. Every time, the result is a menu characterized by the chefs’ freedom to create and draw inspiration from such a magnificent place. For our fourth night we’ll have with us Maurizio Bufi – one Michelin Star for his Villa Giulia in Gargnano – a classy and experienced chef like Matteo Felter – from Fagiano, the restaurant within Grand Hotel Fasano in Gardone Riviera – and Annalisa Borella – who worked as a pastry chef in several top kitchens, such as Mauro Colagreco’s Mirazur in the year it was the first in 50Best, and today works as a pastry consultant in Brescia.
The scent and genuine flavor of Rome’s great sea: Daniele Usai | Il Tino, Fiumicino (Roma)
In almost fifteen years of activity of his Tino, a one-star restaurant originally located in Ostia which in 2016 moved to Fiumicino, Daniele Usai was able to represent with consistency, substantiality and great creativity the actual sea you could find in Rome. Understanding, well before others, how important it is to recognize and develop the identity of a territory: both to give it the best value it can have, revealing its essence to people who might have just a casual knowledge of it, and to face his role as a chef with a sense of commitment. We can’t wait to find out what those waves will bring to via Romagnosi.