Identità Golose 2016 - programma ENG
Identità Golose 2016 - iscrizioni ENG

2016 dish by dish (6)

Abruzzo, Molise, Apulia, Basilicata and Calabria: 33 dishes/a journey through the great restaurants of the South

by Carlo Passera e Gabriele Zanatta

Read | 05-02-2016 | Primo piano

Face to face with Matthew Kenney

Cristina Bowerman’s interview with the father of raw cuisine. A much awaited lesson in Milan

Matthew Kenney, from Connecticut, 51. Chef, author and trainer, he’s the father of raw and vegan cuisine. He wrote 12 books, founded 5 culinary academies. Making health and great food coexist is something everyone can do, he explained to Cristina Bowerman, for once in the role of interviewer. Kenney will hold a lesson in the Auditorium hall at Identità Milano on Monday 7th March, at 4.30 pm

Matthew Kenney, from Connecticut, 51. Chef, author and trainer, he’s the father of raw and vegan cuisine. He wrote 12 books, founded 5 culinary academies. "Making health and great food coexist is something everyone can do", he explained to Cristina Bowerman, for once in the role of interviewer. Kenney will hold a lesson in the Auditorium hall at Identità Milano on Monday 7th March, at 4.30 pm

I am lucky. For many, many reasons and one of them is that I often get the opportunity to meet great chefs. And great chefs always have amazing, engaging personalities. Great chefs always bring something "different”: you just have to dig a little. Just the other day, I was sitting at a table with Ciccio Sultano, Corrado Assenza and Accursio Craparo and each of them had something special to share, like a memory, a flavour, a dish. And every time, I steal a little of their passion and make it mine.

by Cristina Bowerman

Read | 05-02-2016 | Primo piano

My take on sustainability

Norbert Niederkofler shares his thoughts a few days after the first edition of Care's

Care’s, “the ethical chef days, a new (sustainable) fine dining event wanted by Norbert Niederkofler, of St Hubertus at Rosa Alpina in San Cassiano, ended on 20th January. As reported by Carlo Passera (here and here), it was born with the goal of offering a new perspective on cuisine
Care’s, “the ethical chef days”, a new (sustainable) fine dining event wanted by Norbert Niederkofler, of St Hubertus at Rosa Alpina in San Cassiano, ended on 20th January. As reported by Carlo Passera (here and here), it was born with the goal of offering a new perspective on cuisine

Sustainability in the kitchen is a theme I hold very dear. And from this interest, this passion, the idea of Care's was born, the first edition of which took place this year, only a few days ago. It was a sort of pilot edition.

by Norbert Niederkofler

Read | 29-01-2016 | 12:00 | Dall'Italia

Inside the era of post-avantgarde

At Madrid Fusión, Quico Sosa outlines the future. And reveals: the new trend fits Italy

What is post-avantgarde in cooking? Catalan Quico Sosa, historic supplier of Ferran Adrià and culinary thinker  tried to outline the borders of this new trend, to which the 2016 edition of Madrid Fusión was dedicated

What is post-avantgarde in cooking? Catalan Quico Sosa, historic supplier of Ferran Adrià and "culinary thinker " tried to outline the borders of this new trend, to which the 2016 edition of Madrid Fusión was dedicated

When a congress illustrates “the language of post-avantgarde” you first need to consider the conceptual issue, especially so if the festival is not dedicated to art but to gastronomy. Hence at Madrid Fusión the initial step was exactly this: what are the rules of the alleged cuisine of the future, of the post-avantgarde? The answer arrived in practice from those who, more than others, are considered the forerunners of this new-born trend, that is to say Ricard Camarena, David Muñoz, and Joan Roca himself; conceptually, instead, it arrived from the person indicated in the presentation of the Spanish congress as the “pensador culinario” [culinary thinker], “genio oculto en la trastienda de la alta cocina”[the hidden genius in the back room of high cuisine], “druida culinario” [the culinary druid].

by Carlo Passera

Read | 26-01-2016 | Dal Mondo

Chefs’ mal de vivre

Benoît Violier’s suicide is only the latest in a series after Vatel, Loiseau and Franco Colombani

French-Swiss chef Benoît Violier took his life yesterday, on 31st January 2016, using a firearm in his home in Crissier, in the district of Lausanne, in Switzerland. Aged 44, three Michelin stars at Hotel de Ville also in Crissier, in July 2015 he took over after another great chef, Philippe Rochat, was betrayed by his heart as while cycling. It’s the latest in a series of suicides among chefs, after French François Vatel, Bernard Loiseau, Pierre Jaubert and Italians Franco Colombani and Sauro Brunicardi (photo credits Parismatch)

French-Swiss chef Benoît Violier took his life yesterday, on 31st January 2016, using a firearm in his home in Crissier, in the district of Lausanne, in Switzerland. Aged 44, three Michelin stars at Hotel de Ville also in Crissier, in July 2015 he took over after another great chef, Philippe Rochat, was betrayed by his heart as while cycling. It’s the latest in a series of suicides among chefs, after French François VatelBernard Loiseau, Pierre Jaubert and Italians Franco Colombani and Sauro Brunicardi (photo credits Parismatch)

Si rimane sempre sgomenti davanti alla notizia di un suicidio, soprattutto se all'apparenza chi si toglie la vita aveva tutto come adesso Benoit Violier, 44 anni e tre stelle Michelin all'Hotel de Ville a Crissier vicino Losanna, Svizzera dunque. A luglio 2015 aveva preso il posto di un altro grande, Philippe Rochat, tradito dal cuore mentre andava in bici. Oggi, lunedì 2 febbraio, era atteso alla presentazione dell'edizione francese della Michelin. La notizia che si sia sparato nella sua casa sovrasta qualsiasi attesa per la nuova edizione della rossa.

by Paolo Marchi

Read | 01-02-2016 | Primo piano

2016 dish by dish (5)

Fifty dishes from as many chefs, defining the heavenly state of Lazio and Campania

Quinta puntata dell'inchiesta di Identità Golose sui piatti d'autore del 2016. Dopo Piemonte, Valle d'Aosta e Liguria, Lombardia e Milano, Triveneto ed Emilia Romagna/Toscana/Marche e Umbria, è la volta di Lazio e Campania. Domani è la volta di Abruzzo, Puglia, Basilicata e Calabria

Quinta puntata dell'inchiesta di Identità Golose sui piatti d'autore del 2016. Dopo Piemonte, Valle d'Aosta e LiguriaLombardia e MilanoTriveneto ed Emilia Romagna/Toscana/Marche e Umbria, è la volta di Lazio e Campania. Domani è la volta di Abruzzo, Puglia, Basilicata e Calabria

Today’s post is entirely dedicated to two important regions in the geography and culinary scene of the southern part of Central Italy, namely Lazio and Campania. These outposts on the Tyrrhenian Sea are blessed by climate and great products from sea and land. In the creations of their great chefs (Gennaro Esposito, Heinz Beck, Cristina Bowerman, brothers Serva, Anthony Genovese, Francesco Apreda, Francesco Sposito, Marianna Vitale, Ernesto Iaccarino, Paolo Barrale...) and emerging ones (Alba Esteve Ruiz, Marco Baccanelli and Francesca Barreca, Davide Del Duca, Luciano Monosilio, Pasquale Palamaro, Salvatore Bianco, Lorenzo Cuomo, Cristian Torsiello...) dishes made with durum wheat pasta and first courses in general prevail.

by Carlo Passera e Gabriele Zanatta

Read | 30-01-2016 | 12:00 | Primo piano

Bottura n. 1 in Europe. And now...

The chef, awarded at Madrid Fusión, explains: «We’ll change the world through responsible cooking»

Massimo Bottura a few hours ago on the stage of Madrid Fusión with José Carlos Capel: the chef from Modena was awarded as Best chef of the year in Europe, thanks to his project at Refettorio Ambrosiano (photo byTania Mauri
Massimo Bottura a few hours ago on the stage of Madrid Fusión with José Carlos Capel: the chef from Modena was awarded as "Best chef of the year in Europe", thanks to his project at Refettorio Ambrosiano (photo byTania Mauri

«I dedicate this acknowledgement to my staff, which listens to me and follows me in my crazy ideas. I also dedicate it to the great colleagues – around 60 – who chose to join my project of “contamination” in the kitchen: it was a great honour to find that many people have realised we had a good idea. We thought of the necessity of recuperating food: today everyone speaks about it and it’s a beautiful thing. Finally, I thank the volunteers who allowed Refettorio Ambrosiano to work in the best possible way». With these words Massimo Bottura commented a few hours ago to Identità Golose on the award he received during the final day at Madrid Fusión, the fine dining congress that took place in the Spanish capital. The chef from Osteria Fracescana in Modena was nominated "Best chef of the year in Europe” thanks to his charity work with Refettorio Ambrosiano during Expo Milano 2015.

 

by Carlo Passera

Read | 27-01-2016 | 16:00 | Dal Mondo

2016 dish by dish (4)

Emilia Romagna, Tuscany, Umbria and Marche: 50 beautiful creations between Piacenza and Senigallia

by Carlo Passera e Gabriele Zanatta

Read | 26-01-2016 | 12:00 | Primo piano

Conservative and progressive Terroir

At Care's the debate on tradition and creativity, with special guest Michel Bras. And the "Jock Zonfrillo case"

What is terroir and how is this concept developed? This was the main question of the debate at Care's

What is terroir and how is this concept developed? This was the main question of the debate at Care's

So what kind of terroir are you? The question may seem idle, a gourmet version of that wondering about the gender of angels, yet in fact it is not idle at all. Indeed it implies a basic choice: is the conceptual set haphazardly mixing territory, knowledge, genius loci, traditions, history and culture, and which it is luckily possible to summarise in just one word, though taken from French – terroir that is –,mostly referred to the roots or the fruits? In other words, is it conservative or progressive? «Besides, we should no longer use this word, too exploited from marketing departments. In fact, I almost never use it, I prefer “earth”», stressed a brilliant Michel Bras, guest of honour at the debate which, on the second day of Care’s in Val Badia, focused on a critical interpretation of the above mentioned terroir.

by Carlo Passera

Read | 20-01-2016 | 16:00 | Dall'Italia

2016 dish by dish (3)

The complete series with the greatest new dishes from the Northeast. Third episode of Identità’s special report

Third episode in Identità Golose’s series on 2016’s signature dishes. After Piedmont, Aosta Valley and Liguria and after Lombardy, it’s now the turn of Veneto, Trentino Alto Adige and Friuli Venezia Giulia. The fourth episode will be on Emilia Romagna, Tuscany, Marche and Umbria

Third episode in Identità Golose’s series on 2016’s signature dishes. After Piedmont, Aosta Valley and Liguria and after Lombardy, it’s now the turn of Veneto, Trentino Alto Adige and Friuli Venezia Giulia. The fourth episode will be on Emilia Romagna, Tuscany, Marche and Umbria

Let’s call it the Northeast, for argument’s sake, though the inhabitants of Veneto, Trentino, South Tirol and Friuli Venezia Giulia don’t like it when they are assembled in a group that is little respectful of all their different histories and cultures. These same differences in fact make the history of this part of Italy so rich from a culinary point of view, of course in terms of tradition, but even in terms of fine dining, as the former element is always the base from which one can move to modernity, thanks to the extraordinary creative leaps of today’s established chefs: Massimiliano Alajmo, Nicola Portinari, Giancarlo Perbellini, Italo Bassi, Antonia Klugmann, Alessandro Gilmozzi, Norbert Niederkofler and many more – we’re including almost fifty in this piece.

by Carlo Passera e Gabriele Zanatta

Read | 16-01-2016 | Primo piano
Coldline

2016 dish by dish (2)

The Lombard avalanche. Second episode of Identità Golose’s series on new signature dishes

Read | 15-01-2016 | Carlo Passera e Gabriele Zanatta | Primo piano

2016 dish by dish

All the news from the greatest Italian chefs. The first episode with signature recipes from the Northwest

What will be the dish of 2016 of the greatest Italian chefs? Identità Golose asked them directly: the result is a series of articles presenting the best and most recent fine dining creations of the most famous kitchen signatures. The first episode is dedicated to the Northwest: Piedmont, Aosta Valley and Liguria. Next episode Lombardy 

What will be the "dish of 2016" of the greatest Italian chefs? Identità Golose asked them directly: the result is a series of articles presenting the best and most recent fine dining creations of the most famous kitchen "signatures". The first episode is dedicated to the Northwest: Piedmont, Aosta Valley and Liguria. Next episode Lombardy 

Read | 14-01-2016 | 02:00 | Carlo Passera e Gabriele Zanatta | Primo piano

Ladies & Gentleman: il Cudega

An interesting emporium with Lombardy gastronomy (and more) wins over the East End of London

Luca Gaggioli and Giovanni Brighi, opened Il Cudega last September in London Fields, Hackney, address Arch 358-Westgate street, a deli, wine bar and restaurant of Lombardy cuisine, (telephone  +44.(0)20.72416599, open tuesday to sunday 9-18h). The name comes from the colourful Milanese dialect expression  which means 'pork scratching' (photo Anteater PR)

Luca Gaggioli and Giovanni Brighi, opened Il Cudega last September in London Fields, Hackney, address Arch 358-Westgate street, "a deli, wine bar and restaurant of Lombardy cuisine", (telephone  +44.(0)20.72416599, open tuesday to sunday 9-18h). The name comes from the colourful Milanese dialect expression  which means 'pork scratching' (photo Anteater PR)

Read | 11-01-2016 | Federica Carr | Dal Mondo

The super-chef’s new adventure

«I’m leaving Ramsay»: Clare Smyth, the first three-starred female chef in Britain, announces the turning point in Courmayeur

Clare Smyth with Gordon Ramsay: after many years of partnership (Smyth holds three stars, the first British woman to receive the acknowledgement, at Restaurant Gordon Ramsay in London), she announced Identità Golose, during the Mountain Gourmet Ski Experience in Courmayeur, that she’s ready to leave the Scottish chef and open a restaurant of her own in London in the autumn

Clare Smyth with Gordon Ramsay: after many years of partnership (Smyth holds three stars, the first British woman to receive the acknowledgement, at Restaurant Gordon Ramsay in London), she announced Identità Golose, during the Mountain Gourmet Ski Experience in Courmayeur, that she’s ready to leave the Scottish chef and open a restaurant of her own in London in the autumn

Read | 10-01-2016 | 12:00 | Carlo Passera | Dal Mondo

Many hands make light work in the dining room

The debate on dining room issues continues. This time it’s the turn of Simone Dimitri, of Trussardi alla Scala

Simone Dimitri, left, with the beard, guiding the dining room team at Trussardi alla Scala in Milan (to the right, chef Roberto Conti). He participates in the debate on Identità Golose after the articles by Enrico Camelio, Lisa Foletti, Donato Marzolla, Ruggero Penza, Ramona Anello and Ermes Cantera

Simone Dimitri, left, with the beard, guiding the dining room team at Trussardi alla Scala in Milan (to the right, chef Roberto Conti). He participates in the debate on Identità Golose after the articles by Enrico Camelio, Lisa Foletti, Donato Marzolla, Ruggero Penza, Ramona Anello and Ermes Cantera

Read | 06-01-2016 | Simone Dimitri | In sala

Pizza, the secrets of fire

Carmine Nasti, originally from Tramonti, illustrates the cooking technique used in a different tradition from Campania

Carmine Nasti tells Identità Golose the secrets of the Tramonti tradition when baking pizza

Carmine Nasti tells Identità Golose the secrets of the "Tramonti tradition" when baking pizza

Read | 02-01-2016 | Carlo Passera | Dall'Italia

The heritage of excellence

Ruinart’s bubbles will be the protagonists of the new Identità di Champagne 2016 event

The collaboration between Identità Golose Milano and Ruinart continues, this year with a great new event called Identità di Champagne, on 6th-8th March, within our Congress

The collaboration between Identità Golose Milano and Ruinart continues, this year with a great new event called Identità di Champagne, on 6th-8th March, within our Congress

Read | 29-12-2015 | 10:00 | Cinzia Benzi | In cantina

Great pizzerias outside Naples

Francesco Salvo tells about the new trend: even Neapolitans leave town in search of good food

Taking the car and leaving Naples, going to the surrounding towns to have a good pizza. Until a few years ago, it was something unthinkable. Today it happens, thanks to excellent restaurants outside town. Francesco Salvo tells us (with understandable pride) about this new trend, that rewarded him

Taking the car and leaving Naples, going to the surrounding towns to have a good pizza. Until a few years ago, it was something unthinkable. Today it happens, thanks to excellent restaurants outside town. Francesco Salvo tells us (with understandable pride) about this new trend, that rewarded him

Read | 28-12-2015 | Francesco Salvo | Chefs' life stories

All about ramen

In Japan, it’s been “starred” for the first time. In Milan there’s Zazà Ramen telling us about its secrets

Ramen is a popular dish in Japanese cuisine, today made nobler thanks to excellent preparations, so much so that for the first time, a restaurant in Tokyo was awarded with a star. In Milan the point of reference is Zazà Ramen, where we took this photo

Ramen is a popular dish in Japanese cuisine, today made nobler thanks to excellent preparations, so much so that for the first time, a restaurant in Tokyo was awarded with a star. In Milan the point of reference is Zazà Ramen, where we took this photo

Read | 27-12-2015 | 12:00 | Carlo Passera | Signature Dishes

All united with Marco Baglieri

The chef from Noto is back to work after leaving to look after his sick daughter. Aurora didn’t make it

Chef Marco Baglieri. A few hours ago he went back to work, after six months of forced inactivity caused by the illness of his daughter Aurora, who lost her battle against leukaemia

Chef Marco Baglieri. A few hours ago he went back to work, after six months of forced inactivity caused by the illness of his daughter Aurora, who lost her battle against leukaemia

Read | 27-12-2015 | Carlo Passera | Dall'Italia

Oysters and Stout, the strange pair

A classic Irish pairing: though perhaps it’s no longer trendy in Dublin, the tradition remains

One of the windows of the historic Temple Bar in Dublin (47/48 Temple Bar, Dublin, tel.: +353.1.6725286/7) – named after the central neighbourhood where one can find many pubs and where the local nightlife takes place – shows this illustration in which two people are about to eat oysters while drinking Guinness: an absolutely traditional pairing in Ireland

One of the windows of the historic Temple Bar in Dublin (47/48 Temple Bar, Dublin, tel.: +353.1.6725286/7) – named after the central neighbourhood where one can find many pubs and where the local nightlife takes place – shows this illustration in which two people are about to eat oysters while drinking Guinness: an absolutely traditional pairing in Ireland

Read | 26-12-2015 | 14:00 | Niccolò Vecchia | Dal Mondo

Being an Italian barman in Sydney

A young professional explains how the scene (and the labour market) has changed in Australia

Young barman Flavio Tripepi tells us about his experience in Sydney, where he’s been working for 5 years. Many things have changed...

Young barman Flavio Tripepi tells us about his experience in Sydney, where he’s been working for 5 years. Many things have changed...

Read | 26-12-2015 | Flavio Tripepi | Dal Mondo

Luck comes from food

Even during the Holidays, it is best to serve good, sustainable and auspicious ingredients

This week, Lisa Casali’s column is dedicated to the Holidays. And most of all to what will liven up our next meals, suggesting how to make aware and sustainable choices even on this occasion (all photos are by Vanessa Rees)

This week, Lisa Casali’s column is dedicated to the Holidays. And most of all to what will liven up our next meals, suggesting how to make aware and sustainable choices even on this occasion (all photos are by Vanessa Rees)

Read | 25-12-2015 | Lisa Casali | Green

Four cocktails for Christmas

Fabiano Omodeo, barman at Identità Expo, recommends some perfect drinks for the holidays

This Kir Martini is a classic Martini cocktail sweetened with crème de cassis, which is also part of the decoration. It’s one of the four cocktails that Fabiano Omodeo presents in view of the coming holiday toasts

This Kir Martini is a classic Martini cocktail sweetened with crème de cassis, which is also part of the decoration. It’s one of the four cocktails that Fabiano Omodeo presents in view of the coming holiday toasts

Read | 24-12-2015 | 12:00 | Fabiano Omodeo | Signature Dishes

Bellavista’s Meraviglioso

Presenting the newborn from the winery in Franciacorta: a blend of historic vintages

Vittorio Moretti, patron at Bellavista, decided to put his name on the label of the latest born in his winery, Meraviglioso. That is to say a cuvée of as many as six great vintages of the “riserva”, the summary of almost forty years in the vineyard and in the cellar

Vittorio Moretti, patron at Bellavista, decided to put his name on the label of the latest born in his winery, Meraviglioso. That is to say a cuvée of as many as six great vintages of the “riserva”, the summary of almost forty years in the vineyard and in the cellar

Read | 24-12-2015 | Barbara Giglioli | In cantina
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