British chef Fergus Henderson just won the Lifetime Achievement Award, ahead of The World’s 50 Best Restaurants Awards 2014, taking place on the 28th of April at the London's Guildhalil. A meat maestro and founding partner of St. John, with several restaurants in London, Henderson has been awarded mainly because of the promotion of nose-to-tail cooking – the use of every part of the animal, which is now practised in many kitchens
Ninth edition from 30th March, at Belle Mare Plage, a resort of Constance group on the island of Mauritius, of the Festival Culinaire Bernard Loiseau, ending Sunday 6th April. Six European young starred chefs and six young chefs of Constance group will cook divided into pairs, one cook from abroad one from here. In the jury, with madame Dominique Loiseau and chef Patrick Bertron, also Identità Golose with Paolo Marchi
Helena Rizzo, chef of Maní restaurant in Sao Paolo, Brazil, is the Veuve Clicquot World’s Best Female Chef 2014, according to the jury of World's 50Best Restaurant. Rizzo succeeds in the award to glorious colleagues such as Nadia Santini, Bask Elena Arzak and French Anne-Sophie Pic. The paulista chef will be awarded in London on next 28th April, the day when the 50 best restaurant's list will be officially announced
It's Sergej Berezutskiy from Moscow the best young chef of the year 2014 in his country. The title, awarded today at restaurant White Rabbit in Moscow by an almost entirely Italian jury, will allow the cook to take part to the S.Pellegrino Cooking Cup 2014, scheduled in Venice for next June. Sergej is the twin brother of Ivan, already a name in the panorama of young and creative Russian cuisine
Bangkok's Nahm has been voted the best restaurant according to the S.Pellegrino Asia's World's 50 Best. The restaurant by chefs Thompson and Polsuk (recently seen at Identità Milano) ensues Tokyo's Narisawa, who ranked second this year. At the 3rd place, an Indian restaurant, Gaggan, based in Bangkok. Hong Kong's Amber ranked 4th and Tokyo's Ryugin 5th. With 17 restaurants out of the 50 China is the most represented country in the list
Paris, France, March 16-18th: the next edition of Omnivore, the "100% jeune cuisine" cooking congress, is ready to start at the Maison de la Mutualité, rue Saint Victor. In between the French chefs, both promising and already successful - from Piège to Toutain; from Pierre Gagnaire to Guillame Monjuré - the schedule will include two Italians: Pino Cuttaia from Sicily and bread-and-pizza chef Gabriele Bonci from Rome
An important dinner will take place on Sunday February the 9th at Trussardi Alla Scala in Milan: resident chef Luigi Taglienti will host colleagues Dylan Jones and Bo Songvisava of Bo.lan restaurant in Bangkok, for a special meal organized together with Identità Golose. The tasting menu will include 6 dishes at the cost of 150 euro per person. For informations and bookings, email@example.com, +39.366,6467249
France has just won the sixth edition of Coppa del Mondo di Gelateria, Ice-cream world cup, at Sigep in Rimini. The team's subject, led by Elie Cazaussus and composed by Christophe Bouret, Benoit Lagache, Jean Christophe Vitte and Yazid Ichemrahen was about “Leonardo Da Vinci's universe”. Italy ranked second with Stefano Biasini, Massimo Carnio, Marco Martinelli e Luca Mazzotta. Poland ranked third
Starting today, Luigi Nastri, always a chef of Settembrini in Rome, is the cook chief of Gazzetta restaurant in Paris. The former chef (and founder) Petter Nillson decided it was time to go back to Stockholm where his family lives. As Scatti di Gusto states, the Roman colony in Paris is now stronger than ever: after Giovanni Passerini at Rino, now it's time for Luigi Nastri
Pakta in Barcelona, Amass and Bror in Copenaghen, Carbone and Mission Cantina in New York, Chengdu Taste in Los Angeles, Edwins in Cleveland, Saltimporten Canteen in Malmö. Sweden, Vin Papillon in Montreal (Canada). These are just a few of many restaurants quoted into the traditional Eater's survey. The renowned food online magazine asked the opinion to several important food journalists and experts
Ivan Icra Salicrù of restaurant Ronda in Dubai was nominated chef of the year by Gvci, Gruppo virtuale di cuochi italiani, an award estabilished to celebrate non Italian chefs cooking Italian cuisine abroad. Salicrù will receive a silver plate and will be invited to take part, next January the 17th, to the International Day of Italian Cuisines. The Italian dish they celebrate this year is Spaghetti with tomato and basil
Dolomiti mountains are hosting AltoGusto, a gastronomic tour dedicated to cucina d'autore in the best restaurants of the area, with menu inspired by the theme "Cinema in the kitchen". On Friday December 13th, you can have dinner at Tivoli in Cortina d'Ampezzo (Belluno) with chef Graziano Prest and Cantine Ferrari, together with an homage to actor Alberto Sordi. AltoGusto will proceed then with 6 more dinners
December 2nd 2012 – December 2nd 2013 – the English version of Identità Golose’s website turns one. During the past 365 days, Slawka G. Scarso’s team has translated as many as 410 articles in 28 sections, a great number of pieces to be added to the over 300 portraits of chefs and to the hundreds of recipes that have enriched the website from the start. This important project aims to increase the audience of enthusiasts far beyond the Italian borders
Tomorrow night, great dinner at Eataly Lingotto in Turin. They will celebrate the 10th year anniversary of restaurant Casa Vicina - Guido per Eataly, one Michelin star. Together with Claudio and Anna Vicina there will also be chef Peter Brunel. Dinner is 75 euro per person, wines included, 8 courses from Potato cooked in argyle together with rice stems and trout eggs to an Inusual panettone. For bookings +39.011.19506840
It's called Operazione Parigi and it's a project that is "going to take Italian food culture to the gastronomic capital of the world", with lectures on excellence held at the Italian institute of culture taken by Massimo Bottura, the first promoter, together with 16 important colleagues: Uliassi, Cedroni, Esposito, Perbellini, Cuttaia, Sultano, Oldani, Romito, Alajmo, Cannavacciuolo, Cracco, Scabin, Beck, Crippa, Berton, Cerea and Niederklofer
Venison carpaccio, mixed mountain mushrooms and speck mousse, one of the dishes by Apulian chef Felice Lo Basso, who recently became chef at Unico in Milan, taking the position that once belonged to Fabio Baldassarre (now at Carlyle). After a long experience in Valgardena, at Alpenroyal, Lo Basso and sous chef Nicola Popolizio land on the top floor of the Milanese skyscraper, tel. +39.02.39261025
Right to left, Davide Rampello and Massimo Bottura, this morning in cardinal Angelo Scola’s (fourth from the right) Archdiocese in Milan presenting the Refettorio Ambrosiano project, a permanent kitchen which in May 2015 will feed students and poor people in the theatre beside the San Martino parish church, in Greco, a neighbourhood in the suburbs of Milan. Every day, a different chef will cook: from Ferran Adrià to Renè Redzepi, from Alain Ducasse to Gualtiero Marchesi
Eneko Atxa stood out thanks to the success he conquered in very little time. In five years’ time, his Azurmendi, in the small village of Larrabetzu, in Biscay, tel. +34.944.558.866, obtained Michelin’s highest acknowledgment and became a point of reference in the Basque restaurant scene. Also thanks to his attention to eco-friendly beauty
At the end of January, and with little media clamour, Da Vinci, Eataly’s gourmet restaurant opened to the public in Florence. At the helm of the kitchen, on the top floor of the noble palace a few steps from Florence’s cathedral, there’s talented chef Enrico Panero, born in1987. The rooms are snug, with wide tables finely separated from one another. The setting is minimal yet the precious frescos on the ceiling remind us we’re in the town’s historic centre. The table setting is essential, lightened up by the 19th century style under-plates recalling the decor/ceiling. The menu, which includes four alternatives per course – interesting and moderately creative – celebrates what nature bestows. The dishes are certainly very contemporary, if by this we intend a minimal use of fat and the unbroken principle that a good dish can be noticed even after you leave the table. There are two tasting menus, fish or meat based, so one can taste the whole repertoire. The wine list fully interprets Eataly’s vino libero (free wine) spirit, with eco-friendly products, using no fertilizers, weed killers and sulphites.
Gennaio, febbraio, marzo. Dal cuore dell'inverno all'inizio della primavera. La mia esperienza al Noma di René Redzepi si è consumata negli stessi giorni in cui la vita dal letargo invernale è rinata nelle campagne danesi. A gennaio sono rimasto spiazzato da una cucina in cui anche il sacco dell’immondizia ha un odore invitante. Tante, tantissime fermentazioni che, come nel caso del fermented black garlic, ti portano con la mente in un viaggio lontano mille anni a immaginare i sapori dei vichinghi. Gli stessi che calpestavano il muschio nelle foreste svedesi, e che oggi il Noma serve fritto assieme a una polvere di porcini e creme fraiche. Più passavano le ore in cucina, più toccavo gli ingredienti e più capivo che quella del Noma non è solo una cucina del territorio, ma è una cucina della terra. Soprattutto in inverno i piatti sono composti dalla vita sotterranea e sommersa: barbabietole, radici di sedano, patate, formiche, alghe, porri.
A whole Saturday, yesterday, on April 12th, took place without ever meeting a grumpy face. As for me and those who arrived directly from Italy, this was mostly thanks to the fact we were in Paris, while for those who live in Paris all year round, the fact it was a beautiful sunny day made the difference. “So it’s always grey and it almost always rains”, which may not true but in Paris this is the case, so with blue skies and a justly fresh-warm breeze, at least since two weeks ago, why not smile?
C’è un luogo magico sulla sponda occidentale del lago di Garda che gode di un microclima unico a questa latitudine. Qui, sopra Gargnano, sorge un eco-resort di rara bellezza perfettamente inserito nell’ecosistema locale - quasi mimetizzato nella natura - che in pochi anni si è imposto ai vertici mondiali dell’hotellerie con una SPA da sogno che ha vinto tutti i più importanti riconoscimenti europei del settore. L’hotel, di proprietà della famiglia Leali, è una delle massime espressioni di eco-resort sostenibile. L’intero complesso sembra essere stato concepito e progettato nel 2050, dalla produzione e dall'utilizzo dell’energia alla raccolta delle acque piovane, dal trattamento dei rifiuti alla scelta dei materiali di costruzione.
Despite the still biting economic crisis, the province of Vicenza proves to have a desirable gastronomic sparkle: new restaurants, new philosophies and many young chefs. In a few years, the historic restaurants that have made the province famous, such as La Peca, Casin del Gamba, La Locanda di Piero and Pippo’s Appaloosa in Gallio have been sided by restaurants such as Lorenzo Cogo’s El Coq in Marano Vicentino, Alessandro Dal Degan’s La Tana in Asiago, and the brand new Aqua Crua by Giuliano Baldessari in Barbarano Vicentino, not counting Corrado Fasolato’s great return in Schio with his Spinechile Resort.
Many people criticise Vinitaly, preferring alternative events that take place on the same days of the fair in Verona. For this reason, when summing up the four days of the event, a total of 36 hours, it is necessary to make a premise: which other fairs manage to group over 4 thousand exhibitors in the world of oenology? After all, if in 48 edition Vinitaly has reached such incredible numbers, it means the strength of this festival are indeed its numbers. And critics should be asked only to respect the many, very many serious producers who have taken part, once again, in the event in Verona.
Una settimana a Mauritius, per il nono Festival Bernard Loiseau, e tanti ricordi che prolungano, una volta tornati in Italia, il piacere provato nell’isola dell’oceano Indiano. Ne ho scelti dieci ben sapendo che sarebbero ben di più perché il posto era bello, la cucina buona e la compagnia piacevole.
Just after celebrating in Genoa, on Saturday March 29th, the winner of the World Mortar Genoan Pesto Championship, namely 87 year-old Alfonsina Trucco, Roberto Panizza is already starting the long march towards the next edition, that is in March 2016, given his event happens every two years. In two days’ time, on Saturday 12th, the date is set in Paris, where it is always nice to go because they know how to enjoy life.
Summa has just ended. The event is organised by Alois Lageder in his estate in Magrè, in Alto Adige, where he opens the doors to friends, excellent winemakers who come from all around the world to present their wines, on the same days as Vinitaly.
E' sulla bocca di tutti. Negli impasti di molti. Ma forse, conosciuta per davvero, ancora da pochi. La pasta madre. Una moda figlia dei nostri giorni, affamati di cibi cool, genuini sì ma anche ricercati, alternativi, raccontati e sezionati da orde di food blogger? Oppure l'emergere di una necessità, di un bisogno arcaico che riaffiora nella nostra coscienza collettiva di ex coltivatori, un inevitabile ritorno alle origini, ai gesti lenti e segreti tramandati di madre in figlia?
Continuano le buone notizie per gli amanti della pizza partenopea di qualità (e per i più pigri, che non hanno voglia di varcare i confini cittadini). Dopo l'arrivo di Ciro Salvo a Mergellina con il suo 50Kalò, a brevissimo anche la bella piazza San Domenico – nel cuore del centro storico, dove si affaccia la chiesa di San Domenico Maggiore – sta per accogliere una nuova pizzeria che si preannuncia molto interessante.