Paolo Marchi describes the leitmotiv of the next congress: feeling well in a craveable way, eating health

The eleventh edition of Identità Milano will take place at MiCo in Via Gattamelata in Milan from Sunday February 8th to Tuesday 10th 2015. The main theme: the link between fine dining and healthy diet. Two new “sections” will also debut: Identità Piccanti [Spicy Identità] and Identità di Montagna [Mountain Identità] (photo credits Brambilla/Serrani)

Celebrata una tappa speciale come la decima edizione di Identità Milano, adesso che ci avviciniamo alla undicesima ci inoltriamo ancora di più lungo la via tracciata allora. Il tema del 2015, da domenica 8 febbraio a martedì 10 al MiCo di via Gattamelata, accentua, rafforza quello del 2014: Una sana intelligenza. Sana e non più solo golosa.

All the producers at the Italian Food and Wine Festival. From Fontanafredda to Terlano

From Tuesday 14th to Thursday 16th of October, Eataly Chicago will host the first edition of the Italian Food and Wine Festival. On Wednesday 15th, the main protagonists will be the 30 wineries selected by the Merano Wine Festival. Today, the first of 3 articles on Northern Italy’s wineries

Da martedì 14 a giovedì 16 ottobre prossimo, Eataly Chicago sarà il teatro della prima edizione dell’Italian Food and Wine Festival, una grande vetrina di oltre 200 vini italiani, selezionati dal presidente del Merano Wine Festival, Helmuth Köcher. Li passiamo in rassegna in 3 parti a partire da oggi, con la prima puntata dedicata ai vini del Nord Italia.

In train, on foot or on boat: discovering the craveable places in this untouched corner of Liguria

Located in the village of Monterosso there’s the small relaiscalled La casa di Andrea: this is only one of the many destinations recommended by Marianna Corte in the second part of her story in which she guides us to her favourite places in the Cinque Terre

At this point we enter the historical centre, which can boast some remarkable places: Belvedere (piazza Garibaldi 38, Monterosso, +39.0187.817033), under the railway bridges has little charm but lots of substance and it is a favourite among locals who come here for their Fried silver scabbard fish, Seafood soup or Fish ravioli; then there’s Trattoria da Oscar (via Vittorio Emanuele 67, Monterosso, +39.339.4628739), small, perfect for Mixed fried seafood – also to take away – and for the Stuffed vegetables, always few and too often sold out.

The best spots in one of the most typical and best-preserved places on the coast of Liguria

For all those who will happen to go there in the next few weeks, we republish, in two episodes, the article in which Marianna Corte presented her favourite places in the beautiful Cinque Terre for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. The first stop is in Monterosso

Italian-Danish Christian Puglisi opens his third restaurant in Copenhagen: this time a pizzeria

Christian Puglisi, a Dane with Sicilian father and Norwegian mother, through his new restaurant in the Danish capital will embrace his Italian roots as he’s never done before, with pizza. Bæst will open in October and will also include a dairy factory for the production of mozzarella: with Danish milk but following the method traditionally used in Campania (photo credits Per-Anders Jörgensen)

The news had already been running on blogs and websites – especially those based in Campania – a few months ago when Christian Puglisi had been spotted visiting the best pizzerias and dairy factories in the region: the Italian-Danish chef who, after the experience at Noma, in 2010 opened his Relae in Copenhagen, followed a few years later by the more casual Manfred's, is in fact planning to open a pizzeria as well. Now that the opening day is approaching – it is expected to be in mid October 2014 – the news has also created interest in the international gastronomic press.

All of a sudden, the band of cooks arrived in Mugello for the celebrations in Villa Panna

Part of the team of cooks who last Tuesday gave life to a mini-edition of Gelinaz in Villa Panna, the historic headquarters of Acqua Panna’s plants in Scarperia del Mugello (Florence). Left to right, Agata Felluga of Jour de Fête in Strasbourg, Inaki Aizpitarte of Chateaubriand in Paris, Danny Bowien of Mission Chinese in New York and San Francisco, Petter Nilsson of the Spritmuseum in Stockholm and Kobe Desramaults of In De Wulf in the Flanders. The gig was conceived by Clément Vachon of Sanpellegrino and Gelinaz's Andrea Petrini (photo credits Gabriele Stab)

Hardly a spiritual retreat. It is a known fact that the chefs of Gelinaz prefer pagan feasts, food celebrations and the can-can of improvisation to asceticism. The last act of the temporary band of cooks that was created by Andrea Petrini in 2005 (we already reported their appearance in Gent in Belgium) was performed last Tuesday in Villa Panna, the historic headquarters of the Acqua Panna plants, on the occasion of the celebrations for the 450th anniversary of the estate (on July 15th 1564 an official edict indicated the borders of one of the game reserves owned by the Medici family in Scarperia and since then the estate was left untouched and is still a nature reserve).

A craveable trip on the volcano, visiting excellent wineries and two young chefs worth keeping an eye on

Ripiddu nivicatu, one of Andrea Macca’s signature dishes: he’s the chef at La Cucina di DonnaCarmela, a gourmet restaurant in the homonymous resort in Riposto, Etna’s “port”, near Catania. The dishing out recalls the volcano: scampi bisque under fresh pasta mixed with a sauce made with ink squid, chopped squid with an infusion of lapsang souchong tea, and slightly braised scampi and squid

It’s as if the lava, the ash and the lapilli irradiated from Mount Etna to the area surrounding it and over the centuries, had gradually defined a sort of free zone – an island on the island – a perimeter kilometres wide that has rules of its own: more calm than the rest of Sicily, greener – even though it is coloured with dark stones – more hardworking, linked to the earth and its fruits. Here life originates from the Mother-volcano, the majestic and incumbent giver of life, both benign and terrible.

The great Neapolitan pizza-chef Enzo Coccia arrives in Shanghai and Beijing with two new restaurants

Great celebrations in China for Neapolitan Enzo Coccia, the real world ambassador of pizza. Fissler, a German company that produces high quality tableware, called him for two new restaurants they’ve opened in China. And Coccia brought all his wisdom... and of course even a couple collaborators to train the local staff

Enzo Coccia, patron of the double pizzeria La Notizia in Naples and tireless testimonial of Neapolitan Pizza, hasarrived in China with as many as two brand new restaurants. The Neapolitan pizzajuolo was called in the Far East by Fissler, a German company that produces high quality tableware. The German brand, already available in Asia since 2005, called him specially, together with his pizzas, for their first two Fissler Academy Cafés which were opened in the past few weeks with lots of celebrations in Shanghai and Beijing.

We’re back on the streets of Lombardy’s capital, discovering the writers’ favourite places

The second part of Camilla Baresani’s report on her favourite places in Milan. And the first one to which the journalist and writer takes us is Trussardi alla Scala (tel. +39.02.80688201), with the great barman Tommaso Cecca on the ground floor, and Luigi Taglienti’s cuisine on the first floor

From the classics of Bar Basso we now get to the innovations of the brilliant Trussardi alla Scala, the most beautiful counter and restaurant in town, with the excellent Tommaso Cecca, a barman that anyone opening a bar would like to have in his team. Of course I recommend getting to the first floor to taste Luigi Taglienti’s delicious cuisine (you can taste something at a moderate price in the bistro, a beautiful glass case full of green plants at the top).

The writer from Brescia, who became a gourmet in the city, tells us about her favourite places

Camilla Baresani, writer, journalist, great gastronomic expert and enthusiasts, wrote an article in which she tells us about her craveable Milan for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. While waiting for Expo 2015, and in order to give some tips to those who happen to walk in the sunny streets of Milan, we republish her piece in two parts (photo credits Sarah De Pietro)

Even though I was born and raised in Brescia, it was in Milan that I first started to be a gourmet, thanks to my grandparents who lived here. It was back in the Sixties and the most beautiful memory of the times when I would visit them was the daily grocery shopping at Peck, which at the time had three sumptuous shops, besides visiting the restaurants where my grandfather was a regular: Giannino, L'Assassino and Romani, where I would discover a different cuisine from the one that was typical of my area, all focused on agnoli and broiled birds.