The Ten (Food) Commandments

In his latest book, restaurant critic Jay Rayner acts as Moses and gives us the "dining tablets"

A detail of the cover of The Ten (Food) Commandments by Jay Rayner, restaurant critic and food-writer from London, a sarcastic journey through the obsessions of food modernity. The book (160 pages) was originally published by Penguin. The Italian edition was published by EDT. You can buy it online at a discount (11.48 euros instead of 13.50)
 

A detail of the cover of "The Ten (Food) Commandments" by Jay Rayner, restaurant critic and food-writer from London, a sarcastic journey through the obsessions of food modernity. The book (160 pages) was originally published by Penguin. The Italian edition was published by EDT. You can buy it online at a discount (11.48 euros instead of 13.50)
 

by Gabriele Zanatta

Read | 02-12-2016 | 06:00 | In libreria

Niimori: my Japanese pizza

The chef from Sushi B tested himself with a topping for Denis Lovatel’s dough. Here’s his story

How can you combine pizza making with Japanese culinary tradition? Chef Nobuya Niimori, of Sushi B in Milan, recently tried to do this, creating the Tori No Teriyaki pizza (see photo). He wrote about his experience for Identità Golose. The piece will also be part of Identità di Pizza, the newsletter Identità dedicates to this sector. In order to receive it regularly (for free) just sign up here

How can you combine pizza making with Japanese culinary tradition? Chef Nobuya Niimori, of Sushi B in Milan, recently tried to do this, creating the Tori No Teriyaki pizza (see photo). He wrote about his experience for Identità Golose. The piece will also be part of Identità di Pizza, the newsletter Identità dedicates to this sector. In order to receive it regularly (for free) just sign up here

by Nobuya Niimori

Read | 01-12-2016 | 12:00 | Mondo pizza

Tomer Niv, the Israeli Heston Blumenthal, had his restaurant destroyed

A terrorist attack might be the cause of the fire at Rama's. We met the chef a few days ago

A fire – possibly malicious, Israel’s premier referred to it as a terrorist attack but this has yet not been officially confirmed – has completely destroyed Rama's Kitchen, a fine dining restaurant on the hills of Judea, less than 20 km from Jerusalem, where chef Tomer Niv tries to recreate the area’s historic stratification of culinary influences with recipes dating back to 1,400 years ago. It is no coincidence that he’s a pupil of Heston Blumenthal. We met Niv only a few days ago: here’s what he told us then, plus the report on the sad events that followed (photo by Jessica Steinberg/Times of Israel)

A fire – possibly malicious, Israel’s premier referred to it as a terrorist attack but this has yet not been officially confirmed – has completely destroyed Rama's Kitchen, a fine dining restaurant on the hills of Judea, less than 20 km from Jerusalem, where chef Tomer Niv tries to recreate the area’s historic stratification of culinary influences with recipes dating back to 1,400 years ago. It is no coincidence that he’s a pupil of Heston Blumenthal. We met Niv only a few days ago: here’s what he told us then, plus the report on the sad events that followed (photo by Jessica Steinberg/Times of Israel)

by Carlo Passera

Read | 01-12-2016 | 06:00 | Dal Mondo

Genovese the ambassador

The chef at Il Pagliaccio is the stockfish standard bearer. Plus photos from a great meal

Anthony Genovese chef at Il Pagliaccio is the new ambassador of Norwegian stockfish, after Felice Lo Basso. We report on the prize giving ceremony, the following dinner and a beautiful lunch a few days earlier

Anthony Genovese chef at Il Pagliaccio is the new ambassador of Norwegian stockfish, after Felice Lo Basso. We report on the prize giving ceremony, the following dinner and a beautiful lunch a few days earlier

by Tania Mauri e Carlo Passera

Read | 29-11-2016 | 17:00 | Dall'Italia

A history of Italy’s three stars

A Michelin journey across time, from Winkler to Casagrande. Not forgetting Feolde and Beck

Heinz Winkler, South-Tyrolean chef born in Brixen (Italy), always at work in Bavaria. Michelin Germany awarded him with three stars in the autumn of 1981. He was then chef at Tantris in Munich, the first Italian to ever get such a high acknowledgement from the Red Guide, four years before Gualtiero Marchesi in Milan.

Heinz Winkler, South-Tyrolean chef born in Brixen (Italy), always at work in Bavaria. Michelin Germany awarded him with three stars in the autumn of 1981. He was then chef at Tantris in Munich, the first Italian to ever get such a high acknowledgement from the Red Guide, four years before Gualtiero Marchesi in Milan.

by Paolo Marchi

Read | 28-11-2016 | Affari di Gola di Paolo Marchi

Mouton, the iconic label

The legendary winery launches the 2014 vintage. Signed, as usual, by a great artist

The 2014 label of the famous Château Mouton Rothschild Bordeaux blend will soon be available in Italy. Every year the Rothschild family chooses a great artist to sign it. After Mirò, Chagall, Picasso, Dali and Prince Charles, this year it’s the turn of English painter David Hockney

The 2014 label of the famous Château Mouton Rothschild Bordeaux blend will soon be available in Italy. Every year the Rothschild family chooses a great artist to sign it. After MiròChagallPicassoDali and Prince Charles, this year it’s the turn of English painter David Hockney

by Cinzia Benzi

Read | 28-11-2016 | 06:00 | In cantina

Corrado Assenza the Swede

How the Sicilian pastry chef conquered Stockholm’s palates in the Week of Italian Cuisine

Corrado Assenza during a lesson on the properties of honey at restaurant Matsalen in Stockholm. This was one of the many events in which the pastry chef from Caffè Sicilia in Noto (Siracusa) took part in the Swedish capital during the Week of Italian Cuisine, a successful tour conceived by Johanna Ekmark of Caffè Italia

Corrado Assenza during a lesson on the properties of honey at restaurant Matsalen in Stockholm. This was one of the many events in which the pastry chef from Caffè Sicilia in Noto (Siracusa) took part in the Swedish capital during the Week of Italian Cuisine, a successful tour conceived by Johanna Ekmark of Caffè Italia

by Gabriele Zanatta

Read | 27-11-2016 | 06:00 | Zanattamente buono

Shady mugs at Black Axe Mangal

The creative anarchy of Lee Tiernan’s restaurant, London’s current sensation

It’s called Black Axe Mangal and it was opened by Lee Tiernan (in the photo by Adrian Lourie) who for many years was head chef at St. John Bread & Wine in Spitalfields: a florescent dining room, very loud metal music and very interesting dishes, with a strong focus on leavened products. At 156, Canonbury Road, in Highbury & Islington

It’s called Black Axe Mangal and it was opened by Lee Tiernan (in the photo by Adrian Lourie) who for many years was head chef at St. John Bread & Wine in Spitalfields: a florescent dining room, very loud metal music and very interesting dishes, with a strong focus on leavened products. At 156, Canonbury Road, in Highbury & Islington

by Tokyo Cervigni

Read | 22-11-2016 | 17:00 | Dal Mondo

Giacomello’s daring approach

The chef from Friuli working at Inkiostro in Parma inserts lots of creativity in a city of tradition

Mezze maniche with prosciutto stock, fried cake and reduced balsamic vinegar: a recent and extraordinary dish by Terry Giacomello at Inkiostro in Parma. The chef from Friuli, with experience in the most innovative restaurants in Europe, is inserting his creative power in the calm and established tradition of Parma. Photo by Tanio Liotta

Mezze maniche with prosciutto stock, fried cake and reduced balsamic vinegar: a recent and extraordinary dish by Terry Giacomello at Inkiostro in Parma. The chef from Friuli, with experience in the most innovative restaurants in Europe, is inserting his creative power in the calm and established tradition of Parma. Photo by Tanio Liotta

by Carlo Passera

Read | 21-11-2016 | 17:00 | Carlo Mangio

7 days of great Italian cuisine

1,300 events in 105 countries: an unprecedented festival. Sneak previews and protagonists

Starting today, Monday 21st, and until Sunday 27th November, the first Week of Italian cuisine in the world is taking place. This debuting important event has the involvement of three ministries (Agricultural Policies, Foreign Affairs and Economic Development), with the support of Identità Golose and association Ambasciatori del Gusto. 295 diplomatic offices all around the world are involved

Starting today, Monday 21st, and until Sunday 27th November, the first Week of Italian cuisine in the world is taking place. This debuting important event has the involvement of three ministries (Agricultural Policies, Foreign Affairs and Economic Development), with the support of Identità Golose and association Ambasciatori del Gusto295 diplomatic offices all around the world are involved

by Gabriele Zanatta

Read | 21-11-2016 | 06:00 | Primo piano

The story and the cuisine of the Abbruzzinos

The Young Family award from Identità, the restaurant’s restyling... and a memorable dinner

Last Monday they received the Young Family award at the presentation of the Guida Identità Golose 2017. While being praised, the Abbruzzinos look ahead: and after a memorable dinner (see the photo gallery) they closed the restaurant so as to a open a completely renovated one shortly before Christmas... (photo Brambilla-Serrani)

Last Monday they received the "Young Family" award at the presentation of the Guida Identità Golose 2017. While being praised, the Abbruzzinos look ahead: and after a memorable dinner (see the photo gallery) they closed the restaurant so as to a open a completely renovated one shortly before Christmas... (photo Brambilla-Serrani)

Read | 17-11-2016 | 06:00 | Carlo Passera | Carlo Mangio

The Margherita of the future already exists

Unfortunately this is mostly in Italy, as we saw with Molino Quaglia during the debut abroad of PizzaUp

Read | 16-11-2016 | 12:00 | Paolo Marchi | Mondo pizza

Italy is great for the Red Guide

The number of starred restaurants grows to 343. The winners are Bartolini, Rome and young chefs. KO for women and pizza

A souvenir photo on the stage of Teatro Regio di Parma, for the new stars in the 2017 edition, 62nd, of the Michelin Italia guide. In the middle, behind the global director Michael Ellis, there are tri-starred Heinz Beck, Annie Feolde and Nadia Santini. Enrico Bartolini, star performer of the day, is third from the left. Four stars for him thanks to three brand new restaurants.

A souvenir photo on the stage of Teatro Regio di Parma, for the new stars in the 2017 edition, 62nd, of the Michelin Italia guide. In the middle, behind the global director Michael Ellis, there are tri-starred Heinz Beck, Annie Feolde and Nadia Santini. Enrico Bartolini, star performer of the day, is third from the left. Four stars for him thanks to three brand new restaurants.

Read | 15-11-2016 | Paolo Marchi | Primo piano

Identità, always ahead

Presenting the 2017 Guide. Next year will be packed with new events. As for Identità Milano...

The new edition of Guida Identità Golose, always online, was presented in Milan. And we also spoke of many old and new projects that will mark Identità in 2017. In the photo by Francesca Brambilla and Serena Serrani, the two pillars at Identità, Paolo Marchi and Claudio Ceroni, with Lisa Casali who presented the event

The new edition of Guida Identità Golose, always online, was presented in Milan. And we also spoke of many old and new projects that will mark Identità in 2017. In the photo by Francesca Brambilla and Serena Serrani, the two pillars at Identità, Paolo Marchi and Claudio Ceroni, with Lisa Casali who presented the event

Read | 14-11-2016 | 18:00 | Carlo Passera | Primo piano

Identità’s tenth guide has come

786 restaurants from 36 countries, 13 young stars and 105 authors: online as of today on www.guidaidentitagolose.it

As of today, 14th November 2016, the second edition entirely online (the tenth overall) of the Guida ai Ristoranti di Identità Golose 2017 is online at www.guidaidentitagolose.it. «Many people», says Paolo Marchi in “Digitali e felici”, the brand new introduction to the 2017 Guide «ask us if we are happy. Indeed we are. We feel like those who first transformed postal stations into petrol stations one hundred years ago»

As of today, 14th November 2016, the second edition entirely online (the tenth overall) of the Guida ai Ristoranti di Identità Golose 2017 is online at www.guidaidentitagolose.it. «Many people», says Paolo Marchi in “Digitali e felici”, the brand new introduction to the 2017 Guide «ask us if we are happy. Indeed we are. We feel like those who first transformed postal stations into petrol stations one hundred years ago»

Read | 14-11-2016 | 13:00 | Gabriele Zanatta | Primo piano

On being the right arm of Alléno

The story, career and ambitions of Martino Ruggieri, 30, the chef adjont at Pavillon Ledoyen

In 2014 Martino Ruggieri, from Martina Franca (Taranto), born in 1986, became part of the staff at the Pavillon Ledoyen in Paris (3 Michelin stars) after a long significant experience (among others, Villa Fiordaliso with Riccardo Camanini, La Pergola with Heinz Beck, l'Atelier with Joë Robuchon in Paris). He later became chef adjoint next to Yannick Alléno (in the photo, left to right, Ruggieri, Alléno and Gualtiero)

In 2014 Martino Ruggieri, from Martina Franca (Taranto), born in 1986, became part of the staff at the Pavillon Ledoyen in Paris (3 Michelin stars) after a long significant experience (among others, Villa Fiordaliso with Riccardo Camanini, La Pergola with Heinz Beck, l'Atelier with Joë Robuchon in Paris). He later became chef adjoint next to Yannick Alléno (in the photo, left to right, Ruggieri, Alléno and Gualtiero)

Read | 14-11-2016 | 06:00 | Martino Ruggieri | Chefs' life stories

Pure Tokuyoshi style

The Japanese chef clarifies his original cuisine in Milan. Here’s what’s new

Yoji Tokuyoshi with his kitchen and dining room teams, in the photo by Tanio Liotta. The Japanese chef is pursuing an original mix of Italian and Japanese cuisine, which he calls “contaminated cuisine

Yoji Tokuyoshi with his kitchen and dining room teams, in the photo by Tanio Liotta. The Japanese chef is pursuing an original mix of Italian and Japanese cuisine, which he calls “contaminated cuisine "

Read | 10-11-2016 | 17:00 | Carlo Passera | Carlo Mangio

The best Bartolini ever

At Mudec the chef is in bliss. Could it be that he improves the larger he gets?

Enrico Bartolini portrayed by Tanio Liotta at the start of a memorable dinner. The Tuscan chef at Mudec in Milan was in bliss: for us, this was the best Bartolini ever

Enrico Bartolini portrayed by Tanio Liotta at the start of a memorable dinner. The Tuscan chef at Mudec in Milan was in bliss: for us, this was the best Bartolini ever

Read | 09-11-2016 | 17:00 | Carlo Passera | Carlo Mangio

The triumph of the pork

In Sao Paulo in Brazil there’s a restaurant giving praise to pork cuts. With people queuing

Opened last year, A Casa do Porco soon became one of the most successful restaurants in Sao Paulo in Brazil (tel. +55.11.32582578). The operations director is the great chef/butcher Jefferson Rueda from Sao Paulo, second to the right in the photo, beside two other great international meat lovers (including Italian Dario Cecchini, second to the left). Together they founded the movement Estados Unidos de la Carne (photo from facebook)

Opened last year, A Casa do Porco soon became one of the most successful restaurants in Sao Paulo in Brazil (tel. +55.11.32582578). The operations director is the great chef/butcher Jefferson Rueda from Sao Paulo, second to the right in the photo, beside two other great international meat lovers (including Italian Dario Cecchini, second to the left). Together they founded the movement Estados Unidos de la Carne (photo from facebook)

Read | 08-11-2016 | 12:00 | Luciana Bianchi | Dal Mondo

Coin, snap-shots from a journey

A series of events dedicated to the palate ended in Milan. A photo gallery with the best moments

A shot from the meeting last Friday at Coin - Spazio Cargo Etc. in Piazza Cinque Giornate in Milan, with chef Cesare Battisti and professor Severino Salvemini. The Storie di gusto e di passione series organised in collaboration with Identità Golose involved six more cities: Bari, Bergamo, Catania, Naples, Rome, Treviso. In the following piece we publish a photo gallery with participants, dishes and the best moments in these 7 events

A shot from the meeting last Friday at Coin - Spazio Cargo Etc. in Piazza Cinque Giornate in Milan, with chef Cesare Battisti and professor Severino Salvemini. The "Storie di gusto e di passione" series organised in collaboration with Identità Golose involved six more cities: Bari, Bergamo, Catania, Naples, Rome, Treviso. In the following piece we publish a photo gallery with participants, dishes and the best moments in these 7 events

Read | 08-11-2016 | 06:00 | Gabriele Zanatta | Dall'Italia
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