Bowerman’s trip around the world
The chef from Glass Hostaria, at Identità Expo as of Wednesday, will present a craveable and cosmopolite menu
Cristina Bowerman is the protagonist of this week’s "Italian & International Best Chefs" series at Identità Expo. You can make reservations (the price is 75 euros per four courses including wines) via email at email@example.com. Tel: +39.02.62012701
On top of being an excellent chef, Cristina Bowerman is also a friend of Identità Golose, a committed person, a lively mind, a responsible citizen with a brilliant and nonconformist mind, that is to say that her pink hairstyle is not a marketing expedient but the expression of her freedom of thought and her boundless creativity.
by Carlo Passera
| 03-08-2015 | 12:00 | Identità Expo
Gourmet August in Milan
We’ve chosen for you 12 places where to eat well in town even in the hardest month of the year
One of the two scenic swimming pools at Ceresio 7, which for an August day in Milan could reveal to be very tempting. The restaurant guided by Elio Sironi is one of the places that will welcome you during the next few weeks (it will only be closed on 14-17th August), just like the other 11 restaurants we have selected
Only a few years ago, this selection would have been impossible or at least rather meagre. For a long time, August in Milan meant deserted roads and closed shops: while today the atmosphere in town is certainly no longer that of an abandoned village in the old West, there are still many shops and restaurants that choose to close at least during the two central weeks in August, despite Expo 2015. This complicates the life of gourmet fanatics a little, so we decided to help them with these twelve safe places. You will find them open and your taste buds will be pleased.
by Niccolò Vecchia
| 03-08-2015 | Fuori Expo
All the green in Bahrain
The pavilion of the archipelago in the Persian Gulf is a flourishing botanical garden full of fruits
The pavilion of the Kingdom of Bahrain was created as a series of orchards intersecting in closed show areas and was built with prefab panels thanks to which it will be dismantled and transferred to Bahrain at the end of Expo Milano 2015 to become a public botanical garden
Watching it from the outside, it’s not easy to see how the pavilion of Bahrain at Expo Milano 2015 could be one of the greenest, most thriving and also most attentive pavilions in terms of environmental sustainability; moreover, it also holds another record: it was the very first to be completed. The Kingdom of Bahrain presents itself at Expo with a space of around two thousand square metres designed by Dutch architect Anne Holtrop in collaboration with landscape designer Anouk Vogel. The structure is entirely formed...
by Niccolò Vecchia
| 02-08-2015 | Tutto Expo
The restaurant serving pinecones, mushrooms and herbs
In the meseta close to Valladolid an out-of-the-way yet surprising place. Worth the trip
Miguel Ángel de la Cruz us the talented Spanish chef at La Botica de Matapozuelos (Plaza Mayor 2, Matapozuelos - Valladolid. Tel: +34.983.832942)
Studying the evolution of a restaurant from one generation to the other is always interesting. I’m referring to the dialectics in the Vivalda family – father and son – to Antica Corona Reale in Cervere. To the gradual handover between the Santini’s at Al Pescatore in Canneto sull’Oglio. Or, in Spain, to the work of the Morán family in Casa Gerardo, we wrote about it here. It is exactly in Spain that we went – though a little further south – to taste once again the cooking of La Botica de Matapozuelos. We had first been there some time ago, to discover the style of Miguel Ángel de la Cruz, born in 1976, a chef many Spanish critics praise.
by Carlo Passera
| 30-07-2015 | Carlo Mangio
A FoodAct for Italian cuisine
During the second Forum, organised at Expo, the document resulting from the work of ministers and chefs was presented
A final group photo at the end of the work session of the second Forum della cucina italiana, a few hours ago at Expo Milano 2015 (photo Carlo Passera)
Italian cuisine changes, thanks to the allegiance – which would finally appear feasible – between chefs and institutions. On one side there’s the élite of our gastronomy, the diamond tip of the entire movement. On the other, we have institution representatives, for once willing to take precise commitments and then respect them. This was the meaning of the second Forum della cucina italiana, which took place a few hours ago at Expo 2015, with the highest representatives of three ministries, Maurizio Martina (Agricultural policies), Stefania Giannini (Education), Dario Franceschini (Cultural goods and Tourism).
by Carlo Passera
| 28-07-2015 | Primo piano
Scabin and the genesis of the Cyber egg
In 1997 the chef of Combal challenged the perfection of the egg giving it a new shell
This photo is by Francesca Brambilla and Serena Serrani and depicts the perfect Cyber Egg by Davide Scabin, the chef then at Combal in Almese and now at Combal.zero in Rivoli, also in the province of Torino, with the new century. Scabin, in November 1997, in order to fight the boredom of an afternoon spent in the pastry laboratory, decided to try to improve the perfection of an egg by changing its shell. Mission accomplished
In early July, Francesca Martinengo of Agrodolce asked me what was the most delicious dish I hade eaten in a starred restaurant. My answer was Davide Scabin’s Cyber Egg when Combal was still a trattoria at the beginning of Valsusa, on the bends above Almese, and not inside Castello di Rivoli, above Torino. It is basically a “plastic, not pasta, raviolo, something never seen or eaten before, with a filling of caviar and egg yolk. And the scalpel to make a miniscule incision and then suck everything in just one mouthful. It was like sky rocketing in just one second without expecting anything at all”.
by Paolo Marchi
| 28-07-2015 | 09:00 | Affari di Gola di Paolo Marchi
The hemp boom in the kitchen
Cannabis, as an ingredient, could offer wide opportunities. A list of products and locations in Italy
Cannabis sativa is experiencing an increasing use in the kitchen, through oil or flour made with hemp seeds. As it is gluten free, hemp can also be used in pasta, pizza and ice creams too. Piedmontese taste “diviner” Antonio Strumia, gave us a useful list of addresses to better understand this domain
Sgomberiamo subito il campo dagli equivoci: la coltivazione della canapa (Cannabis sativa) ha una lunga tradizione in Italia, soprattutto in campo tessile o farmaceutico, un mondo che si intensificò dalla fine del Settecento. Il contenuto psicotropo (Thc) della grande maggioranza di queste piante è nullo o raramente supera lo 0,2%, quindi se siete a caccia dell’effetto high questo non è il post giusto.
by Gabriele Zanatta
| 26-07-2015 | Dall'Italia
Dining between Garibaldi and Isola
12 (plus one) tasty places where to eat lovely food when strolling in Milan
Ratanà’s beautiful dehors, in the heart of the Isola neighbourhood, allows us to introduce our selection of the best restaurants in this fascinating area of Milan
While last week we presented a series of the best restaurants in one of the popular areas in Milan, Navigli, this week, for our selection of the best in the Milanese gastronomic scene we have used some more elastic borders. The trajectory of this delicious exploration starts in the centre, in Brera, Corso Garibaldi and Via Solferino. Following these roads we will then overtake the new Piazza Gae Aulenti to explore the Isola neighbourhood, for some years now a rather popular destination for nightlife and some good meals. Ready, steady, go!
by Niccolò Vecchia
| 27-07-2015 | Fuori Expo
Eggless, at last
A recipe by Simone Salvini for Meringue wafers made with grass peas, grass pea pâté and coconut butter
Vegan chef Simone Salvini (here together with Luca Cimini who works with him in the kitchen of the new Lord Bio in Macerata) tells us how after a careful research he has found the right way to make meringues... without eggs. Thanks to legumes’ cooking water
For years, Pietro Leemann and I had been thinking of making healthy meringues, tasty but without egg whites. We even prepared some special, totally vegetal dough, made with ingredients that are not always healthy but could create crispy and very light meringues. We mostly used starch, chemical yeast and other unhealthy ingredients. Yet making vegetal meringues can be simple and healthy; you just need to use legumes’ cooking water. Until today...
by Simone Salvini
| 26-07-2015 | 12:00 | Naturalmente
We are Italian cuisine
Our best chefs together in Milan for "100 chef x 10 anni". A book signed by Identità Golose
A group photo from the balcony in Stazione Centrale in Milan: the best in Italian cuisine was summoned for the presentation of "100 chef x 10 anni", a book signed by Identità Golose. Photos by Celestina Ielmoni and Marina Siciliano from Brambilla & Serrani
«Identità Golose allowed us to move ahead! It pulled down every frontier. Italian cuisine, without Identità, would be less interesting. You have the proof in front of you: despite the 39°C, the best chefs in the country are here: it is something very important» says Massimo Bottura, chef number 2 in the world, closing in perhaps the most effective and flattering way the event that summoned inside Sala Reale in Stazione Centrale, Milan, the best of Italian haute cuisine for the presentation of the book celebrating, together with the 100 chefs that changed Italian cuisine, also the organisation that has accompanied this growth, that is to say Identità Golose. Drawing from its archive, with over a decade of work behind, this brand signs this book titled “100 chef x 10 anni”, now available in all bookshops, offline and online.
by Carlo Passera
| 23-07-2015 | Primo piano