British chef Fergus Henderson just won the Lifetime Achievement Award, ahead of The World’s 50 Best Restaurants Awards 2014, taking place on the 28th of April at the London's Guildhalil. A meat maestro and founding partner of St. John, with several restaurants in London, Henderson has been awarded mainly because of the promotion of nose-to-tail cooking – the use of every part of the animal, which is now practised in many kitchens
Ninth edition from 30th March, at Belle Mare Plage, a resort of Constance group on the island of Mauritius, of the Festival Culinaire Bernard Loiseau, ending Sunday 6th April. Six European young starred chefs and six young chefs of Constance group will cook divided into pairs, one cook from abroad one from here. In the jury, with madame Dominique Loiseau and chef Patrick Bertron, also Identità Golose with Paolo Marchi
Helena Rizzo, chef of Maní restaurant in Sao Paolo, Brazil, is the Veuve Clicquot World’s Best Female Chef 2014, according to the jury of World's 50Best Restaurant. Rizzo succeeds in the award to glorious colleagues such as Nadia Santini, Bask Elena Arzak and French Anne-Sophie Pic. The paulista chef will be awarded in London on next 28th April, the day when the 50 best restaurant's list will be officially announced
It's Sergej Berezutskiy from Moscow the best young chef of the year 2014 in his country. The title, awarded today at restaurant White Rabbit in Moscow by an almost entirely Italian jury, will allow the cook to take part to the S.Pellegrino Cooking Cup 2014, scheduled in Venice for next June. Sergej is the twin brother of Ivan, already a name in the panorama of young and creative Russian cuisine
Bangkok's Nahm has been voted the best restaurant according to the S.Pellegrino Asia's World's 50 Best. The restaurant by chefs Thompson and Polsuk (recently seen at Identità Milano) ensues Tokyo's Narisawa, who ranked second this year. At the 3rd place, an Indian restaurant, Gaggan, based in Bangkok. Hong Kong's Amber ranked 4th and Tokyo's Ryugin 5th. With 17 restaurants out of the 50 China is the most represented country in the list
Paris, France, March 16-18th: the next edition of Omnivore, the "100% jeune cuisine" cooking congress, is ready to start at the Maison de la Mutualité, rue Saint Victor. In between the French chefs, both promising and already successful - from Piège to Toutain; from Pierre Gagnaire to Guillame Monjuré - the schedule will include two Italians: Pino Cuttaia from Sicily and bread-and-pizza chef Gabriele Bonci from Rome
An important dinner will take place on Sunday February the 9th at Trussardi Alla Scala in Milan: resident chef Luigi Taglienti will host colleagues Dylan Jones and Bo Songvisava of Bo.lan restaurant in Bangkok, for a special meal organized together with Identità Golose. The tasting menu will include 6 dishes at the cost of 150 euro per person. For informations and bookings, email@example.com, +39.366,6467249
France has just won the sixth edition of Coppa del Mondo di Gelateria, Ice-cream world cup, at Sigep in Rimini. The team's subject, led by Elie Cazaussus and composed by Christophe Bouret, Benoit Lagache, Jean Christophe Vitte and Yazid Ichemrahen was about “Leonardo Da Vinci's universe”. Italy ranked second with Stefano Biasini, Massimo Carnio, Marco Martinelli e Luca Mazzotta. Poland ranked third
Starting today, Luigi Nastri, always a chef of Settembrini in Rome, is the cook chief of Gazzetta restaurant in Paris. The former chef (and founder) Petter Nillson decided it was time to go back to Stockholm where his family lives. As Scatti di Gusto states, the Roman colony in Paris is now stronger than ever: after Giovanni Passerini at Rino, now it's time for Luigi Nastri
Pakta in Barcelona, Amass and Bror in Copenaghen, Carbone and Mission Cantina in New York, Chengdu Taste in Los Angeles, Edwins in Cleveland, Saltimporten Canteen in Malmö. Sweden, Vin Papillon in Montreal (Canada). These are just a few of many restaurants quoted into the traditional Eater's survey. The renowned food online magazine asked the opinion to several important food journalists and experts
Ivan Icra Salicrù of restaurant Ronda in Dubai was nominated chef of the year by Gvci, Gruppo virtuale di cuochi italiani, an award estabilished to celebrate non Italian chefs cooking Italian cuisine abroad. Salicrù will receive a silver plate and will be invited to take part, next January the 17th, to the International Day of Italian Cuisines. The Italian dish they celebrate this year is Spaghetti with tomato and basil
Dolomiti mountains are hosting AltoGusto, a gastronomic tour dedicated to cucina d'autore in the best restaurants of the area, with menu inspired by the theme "Cinema in the kitchen". On Friday December 13th, you can have dinner at Tivoli in Cortina d'Ampezzo (Belluno) with chef Graziano Prest and Cantine Ferrari, together with an homage to actor Alberto Sordi. AltoGusto will proceed then with 6 more dinners
December 2nd 2012 – December 2nd 2013 – the English version of Identità Golose’s website turns one. During the past 365 days, Slawka G. Scarso’s team has translated as many as 410 articles in 28 sections, a great number of pieces to be added to the over 300 portraits of chefs and to the hundreds of recipes that have enriched the website from the start. This important project aims to increase the audience of enthusiasts far beyond the Italian borders
Tomorrow night, great dinner at Eataly Lingotto in Turin. They will celebrate the 10th year anniversary of restaurant Casa Vicina - Guido per Eataly, one Michelin star. Together with Claudio and Anna Vicina there will also be chef Peter Brunel. Dinner is 75 euro per person, wines included, 8 courses from Potato cooked in argyle together with rice stems and trout eggs to an Inusual panettone. For bookings +39.011.19506840
It's called Operazione Parigi and it's a project that is "going to take Italian food culture to the gastronomic capital of the world", with lectures on excellence held at the Italian institute of culture taken by Massimo Bottura, the first promoter, together with 16 important colleagues: Uliassi, Cedroni, Esposito, Perbellini, Cuttaia, Sultano, Oldani, Romito, Alajmo, Cannavacciuolo, Cracco, Scabin, Beck, Crippa, Berton, Cerea and Niederklofer
Ieri a Firenze, vernice notturna per il Mercato Centrale a San Lorenzo e il suo nuovo primo piano, tutto botteghe, bontà e passione a 360° perché non manca, visto dove si trova, uno spazio dedicato alla Fiorentina e ai campioni del calcio viola. Questa foto è stata però scattata prima, il giorno 16 aprile quando la piazza è stata aperta, in via speciale, alla stampa perché potesse farsi un'idea dal vivo di un progetto bello e goloso, che da oggi è aperto al pubblico sette giorni su sette, dalle 10 del mattino a mezzanotte. I lavori, iniziati il 5 dicembre scorso, sono durati meno di cinque mesi, un record per l'Italia, e sono stati curati dallo studio Archea sotto la guida dell’architetto Marco Casamonti
Anneke and the kitchen team at Chalet d'Adrien: this was a life-changing experience for her, it made her learn many important and different things, from filleting a fish to taking care of every detail. Today she uses these skills at restaurant Chez Dany, also in Verbier
A portrait, downloaded from the website of the Gastrologik Restaurant in Stockholm, of the two chefs and owners of the restaurants which stands apart from the offer in the Swedish capital because there is no menu from which to choose from: left, glasses and dark hair, Anton Bjuhr, and right, blond Jacob Holmström. The latter is the author of an oyster that was highly appreciated during one of the gala dinners held within the Festival Bernard Loiseau in Mauritius
Recession is good for ideas. It challenges professions and opens new perspectives that were unthinkable before. As in the case of Sangue na Guelra (blood in the gills, literally) a small yet ambitious festival born from an idea a couple from Lisbon had, she a communicator, he a photographer. Anna Mùsico and Paulo Barata faced the dark times in Portuguese economy with the idea of re-launching an exceptional local product: fish. And they called some among the most brilliant young sous chefs in Europe to discuss ideas, gestures, recipes. This resulted in a practical/theoretical workshop with the desire to understand how to bring this great product to the attention of inattentive consumers.
Nemo propheta in patria – nobody is a prophet in his own country. This Latin saying is perfect to describe the wines produced in Latium. In this case, the homeland (patria) is the eternal city, Rome. The wines that need to find space in the restaurants of the capitals are indeed those produced using indigenous grape varieties. And this was one of the themes to be analysed at Vinitaly, which ended a few days ago.
Giornata speciale quella di giovedì 17 aprile per Heinz Beck, ruotata attorno a due numeri, uno evidente e l’altro da individuare sottotraccia: il 20 e il 3. Due volte vent’anni perché lo chef, prima ha presentato il menù che dal 1° maggio celebrerà i primi quattro lustri di strepitosa vita della Pergola, e poi ha annunciato il Contest Vent’anni. Il bavarese ha invitato infatti chi spegnerà venti candeline nel corso del 2014 a inviargli, via facebook, una ricetta originale, tutta sua. Una giura le esaminerà scegliendone cinque e i rispettivi autori dovranno prepararle. Alla fine avremo un vincitore e quel vincitore si confronterà con chi lavora quotidianamente nella cucina di Beck...
If, on the contrary, one is to have a real meal, as a first recommendation I’ll “play at home” and choose Franceschetta58: I really enjoy eating there, in the calm moments I manage to cut out for myself. It’s a small, informal, welcoming place where you can drink a good wine and enjoy a simple dish made with excellent raw materials, food that makes you feel at ease, makes you feel the comfort of your own home. Hospitality and nonchalance are the winning factors; wine comes from natural productions, with lots of attention to organic wines, but without forsaking Italian and foreign bubbles.
La notizia circolava da tempo, condita anche da diverse fantasie, ma adesso ci siamo davvero. Paolo Lopriore ha inaugurato la sua nuova casa, il ristorante Kitchen, attiguo al Grand Hotel di Como. È un confortevole resort di 4 stelle di proprietà di Meta, società che fa capo alla famiglia De Santis, noti imprenditori del settore alberghiero lariano. Uno spazio moderno e raffinato, che ben si addice alla sobria eleganza del lago. Una sala volutamente informale, con tavoli privi di fronzoli, candele e ornamenti, per una trentina di coperti al massimo.
Modena is not my hometown, it’s not the town in which I was born and raised. It is the town in which I strongly wanted to live and in which I wanted to base my work. Modena is my fantasy, my past and my future, one of the most important sources of inspiration for my dishes, because it is also a sound supply for the raw materials I use. Indeed, I believe that never as in times of economic crisis as these it is essential, for a territory, to work as a network, supporting each other, trying to buy local products while exporting the love for your land. I don’t believe there’s another way to shorten the supply chain and meet local producers, breeders, dairy farmers and more. I believe that all businesses located in a territory should count on each other, for support and reciprocal inspiration. This, in Modena, happens almost all of the time.
Felice Lo Basso is used to heights and risks no dizziness. The chef from Molfetta, in Apulia, as of this coming May 15th will start the new management at Unico, the restaurant on top of the World Join Center skyscraper in Milan. The challenge remains a huge one. After eleven years in the kitchen of Alpenroyal in Selva di Valgardena, where in 2011 he conquered the first Michelin star, moving to the 20th floor of the Milanese skyscraper is more than a matter of changing sceneries. Of course, the heavens of gourmet are closer to the 3000 metres above the sea level of the Dolomites, than to the twentieth floor in Viale Achille Papa: Lo Basso knows this. And he also knows that the sky over Milan has already got twelve starred chefs, all talented, noble and with a certain media appeal, which is always a plus. The chef from Apulia, however, is not the kind to be daunted by this.
Refettorio Ambrosiano is built in the old theatre connected with the parish church of San Martino, in Greco, in the suburbs of Milan. It’s a room from the Thirties, later abandoned, which will be completely renovated and redesigned by great artists, designers, artisans and architects. A space in which – during each of the 30 days in May 2015 – the greatest Italian and international chefs will cook the food left over in the pavilions of the Expo, for students at lunchtime and for the poor in the evening.
«Exceptional Bloody “Mar”…». «Crazy cocoa notes…». «A harmonic explosion…». I go through my notes, taken during a lunch at Azurmendi, a few weeks ago, cuddled in an eco-friendly, imposing and beautiful restaurant built with crystals, iron, wood and stone. Perhaps also because of a few initial glasses of “42” - txakoli maison aged for six months in French oak barrels, a small production of 2,000 bottles - Eneko Atxa’s profile was still a little out of focus.
At the end of January, and with little media clamour, Da Vinci, Eataly’s gourmet restaurant opened to the public in Florence. At the helm of the kitchen, on the top floor of the noble palace a few steps from Florence’s cathedral, there’s talented chef Enrico Panero, born in1987. The rooms are snug, with wide tables finely separated from one another. The setting is minimal yet the precious frescos on the ceiling remind us we’re in the town’s historic centre. The table setting is essential, lightened up by the 19th century style under-plates recalling the decor/ceiling. The menu, which includes four alternatives per course – interesting and moderately creative – celebrates what nature bestows. The dishes are certainly very contemporary, if by this we intend a minimal use of fat and the unbroken principle that a good dish can be noticed even after you leave the table. There are two tasting menus, fish or meat based, so one can taste the whole repertoire. The wine list fully interprets Eataly’s vino libero (free wine) spirit, with eco-friendly products, using no fertilizers, weed killers and sulphites.
Gennaio, febbraio, marzo. Dal cuore dell'inverno all'inizio della primavera. La mia esperienza al Noma di René Redzepi si è consumata negli stessi giorni in cui la vita dal letargo invernale è rinata nelle campagne danesi. A gennaio sono rimasto spiazzato da una cucina in cui anche il sacco dell’immondizia ha un odore invitante. Tante, tantissime fermentazioni che, come nel caso del fermented black garlic, ti portano con la mente in un viaggio lontano mille anni a immaginare i sapori dei vichinghi. Gli stessi che calpestavano il muschio nelle foreste svedesi, e che oggi il Noma serve fritto assieme a una polvere di porcini e creme fraiche. Più passavano le ore in cucina, più toccavo gli ingredienti e più capivo che quella del Noma non è solo una cucina del territorio, ma è una cucina della terra. Soprattutto in inverno i piatti sono composti dalla vita sotterranea e sommersa: barbabietole, radici di sedano, patate, formiche, alghe, porri.