Identità Expo

Celeriac baked in barley

With this recipe Mark Moriarty conquered the jury of the S.Pellegrino Young Chef 2015 award

In the following days we will publish the three recipes that got to the finals of the first edition of the S.Pellegrino Young Chef 2015 award, which took place on Friday 26th June at The Mall in Milan. We start with the winner, Irish chef Mark Moriarty, of the Culinary Counter in Dublin, who conquered the title with his dish totally based on celeriac, which was served in a cup that belonged to his grandmother

In the following days we will publish the three recipes that got to the finals of the first edition of the S.Pellegrino Young Chef 2015 award, which took place on Friday 26th June at The Mall in Milan. We start with the winner, Irish chef Mark Moriarty, of the Culinary Counter in Dublin, who conquered the title with his dish totally based on celeriac, which was served in a cup that belonged to his grandmother

Irish chef Mark Moriarty, winner of the first edition of the San Pellegrino Young Chef 2015 award, when presenting his signature dish said: «It consists of a whole piece of blowtorch-charred celeriac marinated in an Irish style miso of cooked pearl barley and hay. It’s accompanied by hazelnuts and some other forms of celeriac. The strength is its punch on the palate, and its representation of traditional Irish food culture in a modern form».

by Mark Moriarty

Read | 02-07-2015 | Signature Dishes

Double interview with Marchesi-Santin

The first “three stars” in Italian history answer our questions in parallel

Gualtiero Marchesi and Ezio Santin: the two Italian fine dining masters visited Identità Expo, and then continued to the Rai studios for The Cooking Show

Gualtiero Marchesi and Ezio Santin: the two Italian fine dining masters visited Identità Expo, and then continued to the Rai studios for The Cooking Show

Gualtiero Marchesi and Ezio Santin, that is to say the history of Italian cuisine. They were at Identità Expo a few hours ago.

by Carlo Passera

Read | 30-06-2015 | Identità Expo

The Russian potential

Ample resources and science’s founding fathers. Inside the pavilion of the largest country in the world

The entrance to the pavilion of the Russian Federation at Expo. The pavilion is focused on the large food resources of the country and on the historic role of the great scientists Mendeleev, Vavilov and Vernadskij

The entrance to the pavilion of the Russian Federation at Expo. The pavilion is focused on the large food resources of the country and on the historic role of the great scientists Mendeleev, Vavilov and Vernadskij

Il giorno in cui la Russia prenderà davvero consapevolezza del tesoro su cui è seduta saranno dolori per tutti. È il primo pensiero che viene in mente a chi scrive, appena dopo aver superato la linea d’ingresso dell’ambizioso padiglione, dedicato «alla forza della terra del paese, alle sue distese e inesauribili ricchezze», è scritto giustamente nei pannelli esplicativi appena dietro alla 'concierge'. Dal Caucaso alla Kamchatka si sommano infatti 180 popoli, divisi in 11 regioni, 17 milioni di chilometri quadrati che ospitano le più grandi riserve d’acqua dolce dell’emisfero settentrionale terrestre (un quinto del totale mondiale, circa), la più vasta produzione di colture cerealicole e circa un decimo delle terre arabili del Pianeta. Un patrimonio che fa brillare gli occhi ai cuochi più illuminati della generazione post-sovietica (sui quali abbiamo scritto a suo tempo).

by Gabriele Zanatta

Read | 01-07-2015 | 10:00 | Tutto Expo

Grant Achatz, perpetual motion

An interview with the great chef from Chicago, a tumour in his past and a mine of ideas and projects ahead

An intense close up shot of Grant Achatz, 41, originally from St.Clair, Michigan. In 2004 he opened Alinea in Chicago, 3 Michelin stars and 26th in the World's 50Best (after his position at number 6). In April 2011 he also opened Next and cocktail bar The Aviary. In the autumn, Roister will open and in 2016 Alinea will change looks in Chicago and will also be a pop-up restaurant in Miami and Madrid

An intense close up shot of Grant Achatz, 41, originally from St.Clair, Michigan. In 2004 he opened Alinea in Chicago, 3 Michelin stars and 26th in the World's 50Best (after his position at number 6). In April 2011 he also opened Next and cocktail bar The Aviary. In the autumn, Roister will open and in 2016 Alinea will change looks in Chicago and will also be a pop-up restaurant in Miami and Madrid

Besides lists and acknowledgements, in order to truly understand the value of Grant Achatz two facts could be enough. The first is in his biography, and you can get more details in the best-seller “Life, On the Line” (on sale on Amazon), written by the chef from St. Clair (Michigan) together with his partner since the early days, Nick Kokonas. In 2008 he had a cancer in his tongue diagnosed. Experts suggested the complete removal of the organ with following radio and chemotherapy. They even gave him two years left. He did not accept the solution and trusted an experimental protocol launched by the University of Chicago. At the end of an exhausting series of treatments, in 2009 they told him every trace of the illness had disappeared.

by Gabriele Zanatta

Read | 29-06-2015 | 14:00 | Zanattamente buono

World restaurants in Milan - 2

The best international cuisine in town: the second episode with Africa and Asia

The nice dining room in one of the brunches of restaurant Vietnamonamour (the one in Via Taramelli to be precise) is the cover of the second part of our series on the best food offered by international restaurants in Milan. After Europe and North and South America, here are Africa and Asia

The nice dining room in one of the brunches of restaurant Vietnamonamour (the one in Via Taramelli to be precise) is the cover of the second part of our series on the best food offered by international restaurants in Milan. After Europe and North and South America, here are Africa and Asia

After having selected the ten best international restaurants in Milan, dedicated to the food of Europe and North and South America last week, we once again cover the international cuisine offer in the city of the Expo 2015 and focus on the locations where you can find the culinary tradition of Africa and Asia (though for Japan and China you need to check the articles dedicated to each country).

by Niccoḷ Vecchia

Read | 29-06-2015 | Fuori Expo

Here’s how we want to change the world

An interview with Gastón Acurio: a global partnership between chefs and farmers for a greater social justice

Gastón Acurio last Friday with Daniel Canzian, at restaurant Daniel in Milan

Gastón Acurio last Friday with Daniel Canzian, at restaurant Daniel in Milan

«Food is the most powerful weapon of peace» says Gastón Acurio at Identità Expo in front of an audience enchanted by his words. The same words that also charmed Mario Vargas Llosa, Nobel prize for literature in 2010, captured by the dream of this chef-leader who changed his country and promises he’ll change our own a little too: «We live in a country with many limits and faults. Yet in the hands of this man, our cooking becomes one of the richest in the world. No one has done so much for Peru as Gastón Acurio».

by Carlo Passera

Read | 28-06-2015 | Identità Expo

Moriarty wins the #SPYoungChef 2015

Ireland triumphs in the first edition of the contest. All the comments from the great jurors

It is midnight, between Friday 26th and Saturday 27th June: at the end of a long and exciting day (and season), Irish Mark Moriarty (chef at restaurant The Culinary Council in Dublin) wins the first edition of the S.Pellegrino Young Chef 2015. The Best chef-designer couple was also awarded, voted by the guests of the night and online: in both cases, Peruvian-Brazilian couple Maria José Jordan and Paula Cademartori won. The prize for Best designer decided by Vogue Italia went to Chinese Xiao Li

It is midnight, between Friday 26th and Saturday 27th June: at the end of a long and exciting day (and season), Irish Mark Moriarty (chef at restaurant The Culinary Council in Dublin) wins the first edition of the S.Pellegrino Young Chef 2015. The Best chef-designer couple was also awarded, voted by the guests of the night and online: in both cases, Peruvian-Brazilian couple Maria José Jordan and Paula Cademartori won. The prize for Best designer decided by Vogue Italia went to Chinese Xiao Li

E dopo 14 ore di fatiche, uscì vincitore della prima edizione del S.Pellegrino Young Chef of The Year un irlandese, Mark Moriarty (The Culinary Counter, Dublino), autore di uno splendido Sedano rapa cotto nell’orzo e nel fieno fermentato. Ha trionfato sconfiggendo al rush finale il dessert di Maria José Jordan (ristorante Amaz, Lima), l’unica donna in gara di 20 partecipanti - suo il dessert “Immortal technique: limone, rosmarino e gin”, «un piatto molto interessante», commentava il suo mentore, il grande chef nippo-peruviano Mitsuharu Tsumura, in arte Maido, «pochi ingredienti, distribuiti in modo intelligente - e il norvegese Christian André Pettersen (Spiseriet, Stavanger), firmatario di un piatto che fa incontrare due mondi, East meets west.

by Gabriele Zanatta

Read | 27-06-2015 | Primo piano

Postcards from #SPYoungChef

The people and dishes in the first part of the great event in Milan. Peru, Ireland and Norway play for the top

PARTERRE DE ROI. The jurors in the first edition of the S.Pellegrino Young Chef, in line this morning in the basement of the Mall in Milan, in Porta Nuova. Left to right, American Grant Achatz, Peruvian Gaston Acurio, French Yannick Alleno, Massimo Bottura from Modena, South African Margot Janse, Japanese Yoshihiro Narisawa and Catalan Joan Roca (photo gallery by Alice Cateni, Elisa Pella and Zanatta)

PARTERRE DE ROI. The jurors in the first edition of the S.Pellegrino Young Chef, in line this morning in the basement of the Mall in Milan, in Porta Nuova. Left to right, American Grant Achatz, Peruvian Gaston Acurio, French Yannick Alleno, Massimo Bottura from Modena, South African Margot Janse, Japanese Yoshihiro Narisawa and Catalan Joan Roca (photo gallery by Alice Cateni, Elisa Pella and Zanatta)

What a day at the S.Pellegrino Young Chef. Since this morning, hundreds of cooks are at work in the basement of the Mall, a huge space we had no idea existed under the Diamond Tower, one of the symbols of a Milan growing upwards. Since 10 am the super-jury is hard at work to taste the dishes of the 20 guys, assessing every aspect, not just the taste. To proclaim the best chef under30 in the world we need to wait for midnight, when we’ll report everything in detail. There are 3 final contenders: Peruvian Maria José Jordan (Amaz, Lima), the only woman in the contest; Norwegian Christian André Pettersen (Spiseriet, Stavanger) and Irish Mark Moriarty (The Culinary Counter, Dublin).

by Gabriele Zanatta

Read | 26-06-2015 | 16:00 | Primo piano

On being Griffa’s mentor

The super finals of the S.Pellegrino Young Chef are to be tomorrow. An interview with Cristina Bowerman who coached the Italian candidate

Paolo Griffa, sous chef at Piccolo Lago in Verbania and Italian candidate at the S.Pellegrino Young Chef of the Year, with his mentor Cristina Bowerman, chef at Glass Hostaria, Rome. Tomorrow Griffa will have to compete with 19 young talents from around the world. The winner is to be announced around midnight

Paolo Griffa, sous chef at Piccolo Lago in Verbania and Italian candidate at the S.Pellegrino Young Chef of the Year, with his mentor Cristina Bowerman, chef at Glass Hostaria, Rome. Tomorrow Griffa will have to compete with 19 young talents from around the world. The winner is to be announced around midnight

È la vigilia della finalissima del S.Pellegrino Young Chef 2015, la prima edizione di un concorso che farà molto parlare di sé negli anni a venire. Domani all Mall di Milano si ritroveranno cuochi tra i più talentuosi al mondo. Due decine di finalisti i quali, dopo aver superato diverse selezioni, si confronteranno di fronte all’insindacabile giudizio di 7 saggi, 7 cuochi dal calibro mondiale come Gastón Acurio, Yannick Alléno, Massimo Bottura, Margot Janse, Yoshihiro Narisawa, Éric Ripert e Joan Roca.

by Gabriele Zanatta

Read | 25-06-2015 | 10:00 | Identità Expo

Sustainable meals at Expo

A green guide to the World Fair: here are 5 pavilions where you can eat the most sustainable dishes

On top of working every day at her programme, The CooKing Show, live at Expo and on Rai3, Lisa Casali found the time to explore the pavilions, in search for good, vegetarian offers with a low environmental impact

On top of working every day at her programme, The CooKing Show, live at Expo and on Rai3, Lisa Casali found the time to explore the pavilions, in search for good, vegetarian offers with a low environmental impact

What are the food expectations for Expo visitors? For sure they want to taste dishes that represent the message of that country, especially when it comes to sustainable agriculture, to ingredients capable of answering the challenges of an ever-growing global population. Yet how can we tell a dish is sustainable? The most objective criterion is the environmental impact...

 

by Lisa Casali

Read | 24-06-2015 | 10:00 | Green
Guida 2015 - Shop now

World restaurants in Milan - 1

The best international cuisine in town: the first episode with Europe and North and South America

Tapas, paella, fideua: these are some of the dishes offered by the spanish restaurant Llevataps. It's one of the ten we chose to showcase the international restaurants of Milan. In this first part we'll talk about those who are dedicated to European and American cuisines, next week we will focus instead on Asia and Africa

Tapas, paella, fideua: these are some of the dishes offered by the spanish restaurant Llevataps. It's one of the ten we chose to showcase the international restaurants of Milan. In this first part we'll talk about those who are dedicated to European and American cuisines, next week we will focus instead on Asia and Africa

Read | 22-06-2015 | 10:00 | Niccoḷ Vecchia | Fuori Expo

The supermarket of the future

Carlo Ratti, creator of the Future Food District Coop at Expo 2015, explains how his project was born

Expo Milano 2015 visitors can also visit the Future Food Pavilion: a 6,500 square metres wide space born thanks to a collaboration between Coop, the MIT Senseable City Lab and design firm Carlo Ratti Associati

Expo Milano 2015 visitors can also visit the Future Food Pavilion: a 6,500 square metres wide space born thanks to a collaboration between Coop, the MIT Senseable City Lab and design firm Carlo Ratti Associati

Read | 21-06-2015 | 10:00 | Niccoḷ Vecchia | Tutto Expo

Dining with Ferran Adrià

The great chef, visiting Identità Expo, explains how Italy needs a format for the restaurant of the future

Ferran Adrià a few hours ago at Identità Expo, together with Pino Cuttaia and the kitchen team

Ferran Adrià a few hours ago at Identità Expo, together with Pino Cuttaia and the kitchen team

Read | 20-06-2015 | Carlo Passera | Identità Expo

Expo Spain, tradition and future

The country presents itself with its great products and the chefs who traced its road to innovation

The Spanish pavilion is one of the most visited at Expo 2015. It presents excellence and biodiversity, with the support of great chefs
The Spanish pavilion is one of the most visited at Expo 2015. It presents excellence and biodiversity, with the support of great chefs
Read | 18-06-2015 | 14:00 | Carlo Passera | Tutto Expo

One, ten, a hundred Refettorio

A report on a special night with Bottura and Redzepi. A project that could rapidly spread

The dining room and kitchen team at work yesterday at Refettorio Ambrosianoin Piazzale Greco, in Milan, a charity project that has fine dining, art and design involved. Dressed in white, Massimo Bottura, chef at Osteria Francescana in Modena and the soul of Refettorio. To his left, Rene Redzepi, chef at Noma in Copenhagen, one of the great chefs included in the programme. Among the waiters there was also Zanatta, author of this piece, invited by Caritas

The dining room and kitchen team at work yesterday at Refettorio Ambrosianoin Piazzale Greco, in Milan, a charity project that has fine dining, art and design involved. Dressed in white, Massimo Bottura, chef at Osteria Francescana in Modena and the soul of Refettorio. To his left, Rene Redzepi, chef at Noma in Copenhagen, one of the great chefs included in the programme. Among the waiters there was also Zanatta, author of this piece, invited by Caritas

Read | 17-06-2015 | Gabriele Zanatta | Zanattamente buono

Expo: a user guide

Food blogger Serena Palumbo, born in Italy but now living in the US offers us some precious tips

An image of the main road at Expo Milano 2015: the Decuman 

An image of the main road at Expo Milano 2015: the Decuman 

Read | 17-06-2015 | Serena Palumbo | Tutto Expo

Eating Chinese in Milan

Ten restaurants not to be missed to experience the best of the first world cuisine to arrive in town

As a cover for our selection of the best Chinese restaurants in Milan, here’s a table full of delicious dumplings after which is named Dim Sum in Via Nino Bixio

As a cover for our selection of the best Chinese restaurants in Milan, here’s a table full of delicious dumplings after which is named Dim Sum in Via Nino Bixio

Read | 15-06-2015 | Niccoḷ Vecchia | Fuori Expo

In the temple of Sauternes

A preview tasting of the 2014 vintage of Château d’Yquem, a myth in French oenology

Château d’Yquem: a unique territory from which, with obsessive care, only the best grapes are selected to produce a true icon wine

Château d’Yquem: a unique territory from which, with obsessive care, only the best grapes are selected to produce a true icon wine

Read | 13-06-2015 | Cinzia Benzi | In cantina

Chefs helping chefs

In London to discover Dan Doherty's latest project: promote and cook with emerging talents

A few months Dan Doherty, executive chef at London's Duck and Waffle (second from left), successfully launched a project called Chefs of Tomorrow: young and up and coming chefs are invited to cook a meal under his supervision (photo: Ming Tang-Evans)

A few months Dan Doherty, executive chef at London's Duck and Waffle (second from left), successfully launched a project called Chefs of Tomorrow: young and up and coming chefs are invited to cook a meal under his supervision (photo: Ming Tang-Evans)

Read | 12-06-2015 | 10:00 | Federica Carr | Dal Mondo

Behind the scenes of the 50 Best

Eleonora Cozzella is part of the Italian panel for the famous list and explains how it works

A group photo with the first 50 chefs in the San Pellegrino 50 Best list

A group photo with the first 50 chefs in the San Pellegrino 50 Best list

Read | 11-06-2015 | Eleonora Cozzella | Primo piano

Asia and Italy, a delicious embrace

The second Identità-Eataly dinner event dedicated to biodiversity with Ichikawa, Panero and Barbara Scabin

The team: Paolo Marchi, Oscar Farinetti, Michele Biassoni, Haruo Ichikawa, Enrico Panero and Barbara Scabin
The team: Paolo Marchi, Oscar Farinetti, Michele Biassoni, Haruo Ichikawa, Enrico Panero and Barbara Scabin
Read | 11-06-2015 | 10:00 | Carlo Passera | Tutto Expo

Roca: my humanistic revolution

Praising Bottura, thoughts on the 50Best, future projects. The confession of the number one chef in the world

Joan Roca in a photo taken yesterday in Sala Alessi at Palazzo Marino, Milan’s Town hall. The chef of Celler de Can Roca in Gerona, awarded last week as best restaurant in the world according to the World's 50Best, held a very successful lesson on landscape cuisine. His landscape is that of Catalunya and Costa Brava, the tourism organisations that organised the event. An excellent chance for us to interview the chef on various interesting topics

Joan Roca in a photo taken yesterday in Sala Alessi at Palazzo Marino, Milan’s Town hall. The chef of Celler de Can Roca in Gerona, awarded last week as best restaurant in the world according to the World's 50Best, held a very successful lesson on landscape cuisine. His landscape is that of Catalunya and Costa Brava, the tourism organisations that organised the event. An excellent chance for us to interview the chef on various interesting topics

Read | 10-06-2015 | Gabriele Zanatta | Zanattamente buono

The summa of Russian cuisine

The great richness of the largest country on earth is enclosed in a volume created for Expo 2015

Russia’s Cuisine – Tradition and Modernity, published in English by Chernovic & Co. is the volume, created specifically for Expo, that analyses all of Russia’s cuisine, both traditional and contemporary

Russia’s Cuisine – Tradition and Modernity, published in English by Chernovic & Co. is the volume, created specifically for Expo, that analyses all of Russia’s cuisine, both traditional and contemporary

Read | 10-06-2015 | 10:00 | Carlo Passera | Tutto Expo

The 50 Best’s new picture of the world

Anti-Michelin by definition, it’s the only event to put everyone on the same level. Though making a mistake at times

Massimo Bottura has never been so high up in the World's 50 Best Restaurants as in 2015, right after Catalan Joan Roca, first with brothers Josep and Jordi thanks to the perfection reached in Gerona by Celler de Can Roca

Massimo Bottura has never been so high up in the World's 50 Best Restaurants as in 2015, right after Catalan Joan Roca, first with brothers Josep and Jordi thanks to the perfection reached in Gerona by Celler de Can Roca

Read | 08-06-2015 | Paolo Marchi | Primo piano

Recharging in Slovakia

A fun, interactive and dynamic pavilion. And one of the most filling and cheapest restaurants

In front of the entrance to the Slovakian pavilion you can admire the enlargements of the famous Heads by Baroque sculptor Franz Xaver Messerschmidt, created at the end of the 18th century in Pressburg, today’s Bratislava

In front of the entrance to the Slovakian pavilion you can admire the enlargements of the famous Heads by Baroque sculptor Franz Xaver Messerschmidt, created at the end of the 18th century in Pressburg, today’s Bratislava

Read | 08-06-2015 | Niccoḷ Vecchia | Tutto Expo
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