Da Romano for half a century

50’th birthday for the restaurant in Viareggio. Yet the Franceschini family has never been in better shape. «Our secret...»

Fifty years for one of the historic establishments in Italy’s fine dining scene, Da Romano in Viareggio. They turned fifty last April, we waited for the season to end to evaluate together one year and half a century, together with Romano and Roberto Franceschini, father and son, always up to date (in the photo with Franca, respectively wife and mother)

Fifty years for one of the historic establishments in Italy’s fine dining scene, Da Romano in Viareggio. They turned fifty last April, we waited for the season to end to evaluate together one year and half a century, together with Romano and Roberto Franceschini, father and son, always up to date (in the photo with Franca, respectively wife and mother)

by Carlo Passera

Read | 27-09-2016 | 17:00 | Carlo Mangio

Sea lemons at Bikini

Giorgio Scarselli leads us in the discovery of a delicacy that must be treated with care...

The author of this piece tasted this beautiful dish of Spaghetti with sea lemons and wild fennel at Bikini in Vico Equense. It was a good occasion to speak about this tunicate with special features, which very common in the waters in front of Sorrento’s peninsula, yet scarcely used. Photo by Tanio Liotta

The author of this piece tasted this beautiful dish of Spaghetti with sea lemons and wild fennel at Bikini in Vico Equense. It was a good occasion to speak about this tunicate with special features, which very common in the waters in front of Sorrento’s peninsula, yet scarcely used. Photo by Tanio Liotta

by Carlo Passera

Read | 26-09-2016 | 17:00 | Carlo Mangio

Sala in Tokyo enlists Cracco

A Milanese dinner at the embassy, with a surprise. First pasta Amatriciana, then a duet with Bottura

The mayor of Milan, Giuseppe Sala, with Massimo Bottura and Carlo Cracco on Friday 23rd September at the dinner dedicated to Milan at the Italian embassy in Tokyo

The mayor of Milan, Giuseppe Sala, with Massimo Bottura and Carlo Cracco on Friday 23rd September at the dinner dedicated to Milan at the Italian embassy in Tokyo

by Paolo Marchi

Read | 27-09-2016 | 16:00 | Dal Mondo

The mayor of the palace

Interview with Francky Semblat, the faithful squire in Shanghai of Mr 35-stars Joël Robuchon

Since last spring, Francky Semblat is Joël Robuchon’s executive chef at L’Atelier. The restaurant has just received two Michelin stars from the first edition of Michelin Shanghai. I do what our maestro requires, he tells our reporter Claudio Grillenzoni (photo by hk.on.cc)

Since last spring, Francky Semblat is Joël Robuchon’s executive chef at L’Atelier. The restaurant has just received two Michelin stars from the first edition of Michelin Shanghai. "I do what our maestro requires", he tells our reporter Claudio Grillenzoni (photo by hk.on.cc)

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Read | 27-09-2016 | 06:00 | China Grill

DiverXo, the pig’s taking off

Lisa Foletti visits the restaurant in Madrid: technique and (a lot of) creativity at the service of taste

Lisa Foletti’s report for Identità Golose on her extraordinary experience al Diverxo, David Muñoz’s restaurant in Madrid: a dinner that looks like no other, what with visionary ideas and impeccable food

Lisa Foletti’s report for Identità Golose on her extraordinary experience al Diverxo, David Muñoz’s restaurant in Madrid: a dinner that looks like no other, what with visionary ideas and impeccable food

by Lisa Foletti

Read | 26-09-2016 | 06:00 | Dal Mondo

The anti-waste law: what’s changing?

The new law, avantgarde in Europe, is effective. Lisa Casali explains how it works

In an incredibly short lapse of time, the new Italian anti-waste law, avantgarde in Europe, has become effective. Lisa Casali explains to Identità Golose what it is and how it works. The illustration is by Lisa Casali

In an incredibly short lapse of time, the new Italian anti-waste law, avantgarde in Europe, has become effective. Lisa Casali explains to Identità Golose what it is and how it works. The illustration is by Lisa Casali

by Lisa Casali

Read | 20-09-2016 | 17:00 | Green

Lopriore in detail

The revolutionary format created by the chef from Como shows advantages for the client and the restaurant

Clockwise from 12 o’clock: Gnocchi made with semolina, diced kidneys with tomato, goat kefir, turmeric and pepper sauce. This is one of the sequences you might happen to create at Il Portico, the restaurant Paolo Lopriore opened last 4th August in Appiano Gentile (Como). A brave tribute to conviviality, the result of a deep analysis of the anthropological roots of Italian food (photo by Zanatta)

Clockwise from 12 o’clock: Gnocchi made with semolina, diced kidneys with tomato, goat kefir, turmeric and pepper sauce. This is one of the sequences you might happen to create at Il Portico, the restaurant Paolo Lopriore opened last 4th August in Appiano Gentile (Como). A brave tribute to conviviality, the result of a deep analysis of the anthropological roots of Italian food (photo by Zanatta)

by Gabriele Zanatta

Read | 20-09-2016 | 16:00 | Zanattamente buono

Cultural, focusing on the South

In Matera, the first edition of the Festival of Food Culture. The theme: back to the roots

Cultural in Matera opened like this: the first chef on stage was Peppe Guida of Antica Osteria Nonna Rosa in Vico Equense, to the right, here presented by organiser Mauro Bochicchio and Sonia Gioia

Cultural in Matera opened like this: the first chef on stage was Peppe Guida of Antica Osteria Nonna Rosa in Vico Equense, to the right, here presented by organiser Mauro Bochicchio and Sonia Gioia

by Niccolò Vecchia

Read | 20-09-2016 | 06:00 | Dall'Italia

The past, present and future of Bacalà

The traditional recipe, the current festival in Sandrigo and the European Cultural Route

While in Sandrigo (Vicenza) the traditional Festa del Bacalà, now in its 29th edition, is currently taking place, everything is ready so that the Via del Bacalà can soon become a European Cultural Route, a historical-cultural route acknowledged and safeguarded by the European Council as with the Via Francigena, or the Camino de Santiago. The report on Identità Golose

While in Sandrigo (Vicenza) the traditional Festa del Bacalà, now in its 29th edition, is currently taking place, everything is ready so that the Via del Bacalà can soon become a European Cultural Route, a historical-cultural route acknowledged and safeguarded by the European Council as with the Via Francigena, or the Camino de Santiago. The report on Identità Golose

by Carlo Passera

Read | 20-09-2016 | 16:00 | Carlo Mangio

Cook the Mountain for the future

Niederkofler summoned colleagues and experts to create a network of ideas... in the kitchen

Five of the chefs who participated in Cook the Mountain a few days ago: Giorgio Ravelli, Rodolfo Guzman, Norbert Niederkofler, Ivan Milani and Giancarlo Morelli. Story (and photos) by Lisa Casali for Identità Golose

Five of the chefs who participated in Cook the Mountain a few days ago: Giorgio Ravelli, Rodolfo Guzman, Norbert Niederkofler, Ivan Milani and Giancarlo Morelli. Story (and photos) by Lisa Casali for Identità Golose

by Lisa Casali

Read | 15-09-2016 | 06:00 | Green

Nigella Lawson: «Italian cuisine is the best in the world»

Interview with the British celebrity, charmed by our chefs Cesare Battisti and Filippo La Mantia

Londoner Nigella Lawson, born in 1960, is one of the most famous people to promote gastronomy in Britain. Her most popular TV programmes include: Nigella Bites, Nigella Feasts, Nigella Kitchen. Her first book How to Eat: Pleasures and Principles of Good Food (1998) sold 300 thousand copies. In the past, she spent a long time in Italy. Her latest visit a few days ago, promoting her book Simply Nigella

Londoner Nigella Lawson, born in 1960, is one of the most famous people to promote gastronomy in Britain. Her most popular TV programmes include: "Nigella Bites", "Nigella Feasts", "Nigella Kitchen". Her first book "How to Eat: Pleasures and Principles of Good Food" (1998) sold 300 thousand copies. In the past, she spent a long time in Italy. Her latest visit a few days ago, promoting her book "Simply Nigella"

Read | 17-09-2016 | Alda Fantin | Dall'Italia

Plunging into Cloudy Bay

Sauvignon Blanc and Pinot Noir: the strong points of one of the best wineries in New Zealand

Wine region Wairau Valley, in Marlborough, in the most northern tip of South Island in New Zealand. These are Cloudy Bay’s headquarters, 75 production of Sauvignon Blanc, 10 Pinot Noir. The winery was founded thanks to an intuition of David Hohnen. First vintage: 1985

Wine region Wairau Valley, in Marlborough, in the most northern tip of South Island in New Zealand. These are Cloudy Bay’s headquarters, 75% production of Sauvignon Blanc, 10% Pinot Noir. The winery was founded thanks to an intuition of David Hohnen. First vintage: 1985

Read | 15-09-2016 | Raffaele Foglia | In cantina

Torino, let Sforza be with you

The young chef from Les Petites Madeleines presents an eclectic and convincing cuisine

Stefano Sforza is young (born in 1986) and already showing excellent talent at restaurant Les Petites Madeleines inside the Turin Palace Hotel in Torino. Identità Golose’s story (photos by Tanio Liotta)

Stefano Sforza is young (born in 1986) and already showing excellent talent at restaurant Les Petites Madeleines inside the Turin Palace Hotel in Torino. Identità Golose’s story (photos by Tanio Liotta)

Read | 15-09-2016 | 06:00 | Carlo Passera | Carlo Mangio

At MAD5 Marta’s challenge in the kitchen

«Enough militarisation in the kitchen. We need to preserve cooks too, not just the planet»

Marta Scalabrini, patron chef at Marta in cucina, portrayed by Niccolò Cozzi. Scalabrini, a protagonist in the latest edition of MAD5 in late August in Copenhagen, opened her restaurant in Reggio Emilia in May 2014. Until 27 she led a completely different life. At the congress organised by René Redzepi she gave a speech on the future of work with stoves and ovens: Should kitchens be militarised or cooperative?

Marta Scalabrini, patron chef at Marta in cucina, portrayed by Niccolò Cozzi. Scalabrini, a protagonist in the latest edition of MAD5 in late August in Copenhagen, opened her restaurant in Reggio Emilia in May 2014. Until 27 she led a completely different life. At the congress organised by René Redzepi she gave a speech on the future of work with stoves and ovens: Should kitchens be militarised or cooperative?

Read | 12-09-2016 | 12:00 | Paolo Marchi | Primo piano

Oldani, sport and good cooking

In Milan the chef from Cornaredo presented an agile cookbook dedicated to every athlete

Some of the people who participated yesterday in the presentation of D'O Eat better. Ricette per lo sport (Mondadori-Gazzetta dello Sport, 190 pages, 13.90 euros if you buy it online) by Davide Oldani (fourth from the left). Left to right, coach Fabio Capello from Friuli, Francesca Brambilla (co-author of the photos in the book), Don Gino Rigoldi, Serena Serrani (the other co-author of the photos) ex canoeist and multiple Olympics medalist Antonio Rossi

Some of the people who participated yesterday in the presentation of "D'O Eat better. Ricette per lo sport" (Mondadori-Gazzetta dello Sport, 190 pages, 13.90 euros if you buy it online) by Davide Oldani (fourth from the left). Left to right, coach Fabio Capello from Friuli, Francesca Brambilla (co-author of the photos in the book), Don Gino Rigoldi, Serena Serrani (the other co-author of the photos) ex canoeist and multiple Olympics medalist Antonio Rossi

Read | 14-09-2016 | 06:00 | Gabriele Zanatta | In libreria

Wagyu and Konjac, jewels from Gunma

A day at Arte del Convivio, discovering two precious products from the Japanese prefecture

Some of the participants in the Future Food Lab. The workshop held last Monday at Arte del Convivio in Milan was dedicated to the leading products of the Japanese prefecture of Gunma. Left to right: Nobuya Niimori, Paolo Marchi, Andrea Ribaldone, Marco Stabile, Hideaki Mashimo, Fabrizio Ferrari, Terry Giacomello, Luca De Santi and Anna Meroni. The Italian chefs learnt the secrets of Wagyu beef and Konjac root which they’ll use to make a dinner for industry professionals to be held on 9th November, also at Arte del Convivio

Some of the participants in the Future Food Lab. The workshop held last Monday at Arte del Convivio in Milan was dedicated to the leading products of the Japanese prefecture of Gunma. Left to right: Nobuya NiimoriPaolo MarchiAndrea Ribaldone, Marco StabileHideaki MashimoFabrizio FerrariTerry GiacomelloLuca De Santi and Anna Meroni. The Italian chefs learnt the secrets of Wagyu beef and Konjac root which they’ll use to make a dinner for industry professionals to be held on 9th November, also at Arte del Convivio

Read | 07-09-2016 | 06:00 | Gabriele Zanatta | Dall'Italia

Acaya, an oasis in Salento

A resort near Lecce with centennial olive trees, smiling people and an original restaurant offer

Masseria San Pietro, the restaurant inside the Acaya Golf & Spa Resort, just a few kilometres east of Lecce. The 4 star resort, part of the Jsh hotel collection and run by Double Tree Resort by Hilton, is an excellent solution for a short break in September, in the heart of a calmer part of Salento

Masseria San Pietro, the restaurant inside the Acaya Golf & Spa Resort, just a few kilometres east of Lecce. The 4 star resort, part of the Jsh hotel collection and run by Double Tree Resort by Hilton, is an excellent solution for a short break in September, in the heart of a calmer part of Salento

Read | 06-09-2016 | Gabriele Zanatta | Magic nights

Noma, the imperfect perfection

The footbridge joining the two halves of Copenhagen revolutionised the usual atmosphere

A picture of the outdoor space surrounding Noma, René Redzepi’s super restaurant in Strangade 93 in Copenhagen. The photo was taken on Saturday 27th August, a beautiful sunny day

A picture of the outdoor space surrounding Noma, René Redzepi’s super restaurant in Strangade 93 in Copenhagen. The photo was taken on Saturday 27th August, a beautiful sunny day

Read | 05-09-2016 | 17:00 | Paolo Marchi | Dal Mondo

Alice Waters’ philosophy

Sustainability, territory, culture: the American chef speaks about the birth of "California cuisine"

Part two of our interview with Alice Waters, owner of Chez Panisse, one of the most acclaimed restaurants in the United States, and often considered the creator of California cuisine. Yet for many years now Waters is also and most of all committed in interpreting and teaching an alternative and sustainable food philosophy

Part two of our interview with Alice Waters, owner of Chez Panisse, one of the most acclaimed restaurants in the United States, and often considered the creator of California cuisine. Yet for many years now Waters is also and most of all committed in interpreting and teaching an alternative and sustainable food philosophy

Read | 06-09-2016 | 06:00 | Niccolò Vecchia | Dal Mondo

Alice Waters: pizza, and much more

Interview with the Californian chef: all the Italian influences you can find at Chez Panisse and in her life

Alice Waters is one of the most important and influential people in American gastronomy. With her restaurant Chez Panisse, opened in 1971 in Berkeley, she gave life to a style later called California cuisine. She’s also the vice president of Slow Food International and has always been a very active supporter of organic farming and sustainable food

Alice Waters is one of the most important and influential people in American gastronomy. With her restaurant Chez Panisse, opened in 1971 in Berkeley, she gave life to a style later called California cuisine. She’s also the vice president of Slow Food International and has always been a very active supporter of organic farming and sustainable food

Read | 05-09-2016 | 06:00 | Niccolò Vecchia | Dal Mondo
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