Terra Madre-Salone del Gusto 2020: 4 dinners, starting with the one dedicated to Vittorio Fusari

On Wednesday the 7th of October, a series of dinner events begins at Lingotto. Here’s the programme and all the protagonists

Vittorio Fusari, the unforgotten chef who passed away in January. The first of the four dinner events of the 2020 edition of Terra Madre – Salone del Gusto, starting on the 7th October at Eataly Lingotto, is dedicated to him

by Eugenio Signoroni

Read | 25-09-2020 | 11:00 | Dall'Italia

Colagreco’s turning point, inspired by the relationship between skies and earth, following the biodynamic calendar

It’s called Mirazur Experience: «I didn’t want to open in the same way as before the pandemic». The menu changes constantly based on the moon’s passage in the constellations, which influences the plants

On the 12th June, Mirazur reopened after 80 days of forced closure. We went to Mentone to ask Mauro Colagreco to present this new phase in his restaurant and - ça va sans dire – to taste his menu. Content and photos by Giovanna Abrami

by Giovanna Abrami

Read | 23-09-2020 | 11:00 | Dal Mondo

Parsley doesn’t go well with everything

Matteo Aloe, for Berberè’s Marinara, avoided the classic oregano because it was too often used in the menu. So the real masterpiece is Mediterranea, truly delicious in its minimalism

Marinara at Berberè

by Paolo Marchi

Read | 21-09-2020 | 11:00 | Mondo pizza

All the energy of St.Hubertus in a big dinner. Here’s why Cook the Mountain is a fertile model, for everyone

Cooking and concepts, together: Norbert Niederkofler has found the perfect balance, looking at food and at the future. The chef also tells us about the next Care's

Norbert Niedekofler as he signs a copy of his Cook the Mountain - The nature around you, the book summarising the ideas of the chef from South Tyrol which permeate the fantastic food at his St.Hubertus, three stars in San Cassiano

by Carlo Passera

Read | 18-09-2020 | 11:00 | Carlo Mangio

The Cerea brothers and their talent for celebrating the past while constantly renewing themselves

Magic in Brusaporto with a unique Catalana, one of the great dishes that Chicco and Bobo inherited from dad Vittorio

by Paolo Marchi

Read | 16-09-2020 | 11:00 | Affari di Gola di Paolo Marchi

Joe Bastianich tells us how the American restaurant scene is in much worse shape than the Italian one

Big places and businesses, hence big losses in this phase of the US lockdown. The restaurant and TV man was the protagonist of a debate organised by Ambasciatori del Gusto

Joe Bastianich. Like everyone in the industry, the Italian-American restaurant entrepreneur, and popular TV figure, is facing the difficult crisis caused by the Covid-19 emergency

by Carlo Passera

Read | 14-09-2020 | 11:00 | Dal Mondo

A fantastic risotto-version of ham and melon

Giovanni Ricciardella, chef at Cascina Vittoria in Rognano (Pavia), transformed a banal summer recipe into a masterpiece

by Paolo Marchi

Read | 11-09-2020 | 11:00 | Affari di Gola di Paolo Marchi

Two special months for Imago

With the Hassler still closed, chef Antonini and maître Amato in June moved the restaurant to the 7th floor, on a 250 sqm terrace. The results were excellent. The last service on Ferragosto

by Paolo Marchi

Read | 09-09-2020 | 11:00 | Affari di Gola di Paolo Marchi

Heinz Beck starts again from wellbeing and takes you to Paradise, up there at La Pergola

The chef is unstoppable: he has written two books, continues researching healthy menus (now also offered in Fiuggi) and presents plenty of new praiseworthy dishes, in Rome’s three-starred restaurant

by Andrea Cuomo

Read | 07-09-2020 | 11:00 | Dall'Italia

United cultures of Francescana: Bottura changes paradigm. And "moves" the beauty of Italy to Casa Maria Luigia

Cultural biodiversity in Via Stella, Modena as the epicentre of a glocal Massimo-system, with two separate and complementary opposites. The chef: «This is the project of my life»

by Carlo Passera

Read | 03-09-2020 | 11:00 | Carlo Mangio
Lunedì 27 luglio

Sottoscrizione alla newsletter



Seleziona le newsletter che vuoi ricevere. *

Identità Golose
Identità di Vino
Identità di Pasta
Identità di Pizza
Identità Dolce
Identità Gelato
Bollicine del Mondo

* Campi obbligatori

Attenzione!


    Back to the Restaurant, TheFork’s biggest international campaign

    From the 17th of September, 10K restaurants in the booking platform’s 22 partner-countries, will offer a 50% discount. Almir Ambeskovic, anticipates: «We’re helping the restaurant industry, a heritage for everyone»

    Read | 02-09-2020 | 11:00 | Identità Golose | Dall'Italia

    Massimiliano Prete: «Pizzerias are about conviviality, in safety». And he pulls out of the oven Margherita Extravergine

    Ideas and news from the pizzaiolo in Piedmont. Who says: «Those who worked well, and made the right investments, won’t have difficulties and will be able to start again without too much effort»

    Margherita Extravergine from Massimiliano Prete. The dough is with Petra Evolutiva. On top, a sauce with tomatoes from Vesuvius a lampadina from Marianna D’Auria, and then goat’s milk ricotta from Martino Patti, and finally basil pesto and pistachios from Bronte «in honour of the great master Corrado Assenza».

    Margherita Extravergine from Massimiliano Prete. The dough is with Petra Evolutiva. On top, a sauce with tomatoes from Vesuvius a lampadina from Marianna D’Auria, and then goat’s milk ricotta from Martino Patti, and finally basil pesto and pistachios from Bronte «in honour of the great master Corrado Assenza».

    Read | 31-08-2020 | 11:00 | Luca Milanetto | Mondo pizza

    Hiša Franko, being reborn in Kobarid

    After the lockdown, the restaurant of Valter Kramar and Ana Roš, the only two stars in Slovenia, is in excellent shape

    Valter Kramar and Ana Roš, since 2002 at the helm of Hiša Franko in Staro Zelo, a hamlet of Kobarid, in Slovenia, a few minutes’ drive from the border and Cividale del Friuli

    Valter Kramar and Ana Roš, since 2002 at the helm of Hiša Franko in Staro Zelo, a hamlet of Kobarid, in Slovenia, a few minutes’ drive from the border and Cividale del Friuli

    Read | 27-08-2020 | 11:00 | Gabriele Zanatta | Zanattamente buono

    Donatelli: after studying and experimenting during the lockdown, he’s now back at work with energy

    Entrepreneurial skills and innovative vision: the dough have evolved, and there’s a new line of cocktails in bottle. Plus a supersecret project with mozzarella...

    «One of our most popular pizzas… It it because burrata, added at the end, is the solution to all of the summer problems?!». These are the words of Daniele Donatelli, two restaurants in San Giovanni Lupatoto (Verona), Donatelli 3011 and Donatelli Pizza & Birra

    «One of our most popular pizzas… It it because burrata, added at the end, is the solution to all of the summer problems?!». These are the words of Daniele Donatelli, two restaurants in San Giovanni Lupatoto (Verona), Donatelli 3011 and Donatelli Pizza & Birra

    Read | 24-08-2020 | 11:00 | Concetta Bonini | Mondo pizza

    We are all connected... Massimo Bottura joins three continents in a bite

    Pork belly dumpling on clam chowder. An X-ray of a super dish in the latest menu at Osteria Francescana

    We are all connected under one roof, that is to say Dumpling with smoked pork belly with clams from Goro on a clam chowder with herb oil, a magnificent dish from the latest menu at Osteria Francescana in Modena

    We are all connected under one roof, that is to say Dumpling with smoked pork belly with clams from Goro on a clam chowder with herb oil, a magnificent dish from the latest menu at Osteria Francescana in Modena

    Read | 20-08-2020 | 11:00 | Gabriele Zanatta | Zanattamente buono

    At Polzella’s lots of news for the wellbeing of the guests, what with new experiences and food quality

    La Ventola in Vada (Livorno) opened a picnic area and then a Pizza Drive. Plus the patron-pizza chef has launched a new menu...

    Antonio Polzella with his father Giovanni in the 2K-plant olive grove – next to wheat fields – from which they make the HinØial oil

    Antonio Polzella with his father Giovanni in the 2K-plant olive grove – next to wheat fields – from which they make the HinØial oil

    Read | 17-08-2020 | 11:00 | Andrea D'Aloia | Mondo pizza

    Maddalena Fossati: «Italian cuisine must become a Unesco Intangible Cultural Heritage of Humanity»

    The director of La Cucina Italiana presents the project launched with the July issue. Handed to an exceptional guest, Massimo Bottura. It will then be the turn of Oldani, Klugmann, Cracco...

    The cover of the July issue of La Cucina Italiana. The portrait of Massimo Bottura was taken by French artist JR

    The cover of the July issue of La Cucina Italiana. The portrait of Massimo Bottura was taken by French artist JR

    Read | 14-08-2020 | 11:00 | Niccolò Vecchia | Dall'Italia

    Battiloro: we were flooded with our clients’ love. Now a reassuring menu, soon some news too

    No delivery, but pizzeria Battil'oro reopened in the spirit of continuity on the 15th of June and «the rebirth was unexpected!». Soon a new menu

    Pizza Popeye, one of the most popular at Gennaro Battiloro’s Battil'oro in Seravezza (Lucca), topping of «baby spinach, cinta senese sausage, toasted hazelnuts and mayonnaise of beetroot on a base of fiordilatte». The dough is classic, PetraViva with wheatgerm, sourdough, and 36 hours of leavening 

    Pizza Popeye, one of the most popular at Gennaro Battiloro’s Battil'oro in Seravezza (Lucca), topping of «baby spinach, cinta senese sausage, toasted hazelnuts and mayonnaise of beetroot on a base of fiordilatte». The dough is classic, PetraViva with wheatgerm, sourdough, and 36 hours of leavening 

    Read | 11-08-2020 | 11:00 | Mariella Caruso | Mondo pizza

    Identità Golose Milano’s return from the holidays. A rich programme for September and October

    We present the programme that will lead to the Congress (24th-26th October). We start on the 3rd September. With many important chefs, pastry chefs and pizzaioli

    Read | 07-08-2020 | 14:00 | Identità Golose | Identità Golose Milano

    Identità di Gelato, the first edition. Seven stars on the stage, to change the world of ice creams

    Last week in Senigallia the congress featuring Cedroni, Uliassi, Brunelli, Pedron, Ventura, Guizzetti and Assenza. Here’s how it went

    THE BEGINNING – We can say that the true emancipation of artisanal gelato and in its valorisation first began at Identità Golose in 2006. That year Corrado Assenza, patron of Caffè Sicilia in Noto, charmed the visitors of the congress in Milan with his Almond granita, oysters and chilli pepper. «At the time –Paolo Marchi points out – we didn’t fully realise how strong the need to redefine the universe of cones and cups, and of flavours and textures for the restaurants was. Since then, the research on the world of gelato has never stopped». Last week the first edition of Identità di Gelato, in Senigallia. All the photos are from Francesca Brambilla and Serena Serrani

    THE BEGINNING – We can say that the true emancipation of artisanal gelato and in its valorisation first began at Identità Golose in 2006. That year Corrado Assenza, patron of Caffè Sicilia in Noto, charmed the visitors of the congress in Milan with his Almond granita, oysters and chilli pepper. «At the time –Paolo Marchi points out – we didn’t fully realise how strong the need to redefine the universe of cones and cups, and of flavours and textures for the restaurants was. Since then, the research on the world of gelato has never stopped». Last week the first edition of Identità di Gelato, in Senigallia. All the photos are from Francesca Brambilla and Serena Serrani

    Read | 04-08-2020 | 11:00 | Carlo Passera | Passione Gelato