The Bros phenomenon

Anatomy of the Pellegrino brothers’ restaurant. A breath of fresh ideas and delicacies in the heart of Lecce

Floriano and Giovanni Pellegrino, brothers and chefs at Bros, the restaurant opened in the heart of Lecce on 26th December 2015 and is already acclaimed by critics and public. In the photo, the two guys (a total of 46 years of age) offer an almond non-alcoholic drink served in a typical Starbucks cup at the end of the dinner. A fun way to hint at Salento’s popular habit of drinking and walking (photo by Zanatta)
 

Floriano and Giovanni Pellegrino, brothers and chefs at Bros, the restaurant opened in the heart of Lecce on 26th December 2015 and is already acclaimed by critics and public. In the photo, the two guys (a total of 46 years of age) offer an almond non-alcoholic drink served in a typical Starbucks cup at the end of the dinner. A fun way to hint at Salento’s popular habit of drinking and walking (photo by Zanatta)
 

by Gabriele Zanatta

Read | 25-08-2016 | 16:00 | Zanattamente buono

Eoghain O'Neill’s other side of Alghero

A part Irish, part Caribbean chef brings international flavours to the coast of Sardinia

Eoghain O’Neill, 38: his roots lead in part to Trindad, in part to Ireland. As a chef, however, he trained in France and England. After a long experience running the restaurant offer in a luxurious resort on the Grenadine Islands, he chose a different island for his restaurant, and opened O in the centre of Alghero

Eoghain O’Neill, 38: his roots lead in part to Trindad, in part to Ireland. As a chef, however, he trained in France and England. After a long experience running the restaurant offer in a luxurious resort on the Grenadine Islands, he chose a different island for his restaurant, and opened O in the centre of Alghero

by Niccolò Vecchia

Read | 23-08-2016 | 06:00 | Dall'Italia

What you need to know about fish from Versilia

Amelio Fantoni speaks against trends: «Here’s what to order to really enjoy what this sea offers»

Amelio Fantoni speaks to Identità Golose about the true fish from Versilia: no sea bass, turbot, monkfish, snapper, amberjack, tub gurnard... Very little seafood. But many different delicious species, even though they are less known. He calls it «the forgotten fish». And it’s the only one he uses at Buonumore (photo La Fonderia)

Amelio Fantoni speaks to Identità Golose about the true fish from Versilia: no sea bass, turbot, monkfish, snapper, amberjack, tub gurnard... Very little seafood. But many different delicious species, even though they are less known. He calls it «the forgotten fish». And it’s the only one he uses at Buonumore (photo La Fonderia)

by Carlo Passera

Read | 17-08-2016 | 06:00 | Carlo Mangio

Greece’s culinary awards

Magazine Gastronomos rewards excellence. And our one-day-food tour of Athens...

Cheese producer Nikos Gasparakis, from the village of Koummoi, not far from Rethymno, in Crete, is one of the winners of the Quality Awards 2016, a sort of Greek “Academy Award of good food organised by magazine Gastronomos, the monthly insert included in Kathimerini, one of the country’s main newspapers. We present each one of the winners and their excellent products in the photo gallery. We took the opportunity to have a new food tour of Athens

Cheese producer Nikos Gasparakis, from the village of Koummoi, not far from Rethymno, in Crete, is one of the winners of the Quality Awards 2016, a sort of Greek “Academy Award of good food” organised by magazine Gastronomos, the monthly insert included in Kathimerini, one of the country’s main newspapers. We present each one of the winners and their excellent products in the photo gallery. We took the opportunity to have a new food tour of Athens

by Carlo Passera

Read | 16-08-2016 | 16:00 | Carlo Mangio

In San Vincenzo, the Pirate’s seafood mastery

Nautica, Mistral... yet it’s at Mariva that chef Marcello Rossi, a great fish expert, excels

Marcello Rossi, the Pirate, is a chef with a long career, a real seafood expert. He directs three kitchens in San Vincenzo (Livorno), at Nautica Beach, Mistral and most of all at Mariva. In the latter case, with sous chef Alessandro Paonessa (in the photo with him in the middle). A story worth telling

Marcello Rossi, the "Pirate", is a chef with a long career, a real seafood expert. He directs three kitchens in San Vincenzo (Livorno), at Nautica Beach, Mistral and most of all at Mariva. In the latter case, with sous chef Alessandro Paonessa (in the photo with him in the middle). A story worth telling

by Carlo Passera

Read | 10-08-2016 | 06:00 | Carlo Mangio

L’Argine against mediocrity

In the Collio region, after a perfect dinner, Klugmann charms you with breakfast

Grass and fields, nature and fruit trees are the backdrop for the guests at Antonia Klugmann and Romano De Feo’s restaurant, L’Argine in Vencò di Dolegna del Collio (Gorizia), in Friuli-Venezia Giulia

Grass and fields, nature and fruit trees are the backdrop for the guests at Antonia Klugmann and Romano De Feo’s restaurant, L’Argine in Vencò di Dolegna del Collio (Gorizia), in Friuli-Venezia Giulia

by Paolo Marchi

Read | 12-08-2016 | Affari di Gola di Paolo Marchi

The Italian with the Benelux uniform

Andrea Miacola will compete in the S. Pellegrino Young Chef: he works in The Netherlands, after Cracco, Alajmo and...

Andrea Miacola won the Benelux finals for the S. Pellegrino Young Chef 2016. The Italian young man, born in 1987, tells his story in this article for Identità Golose

Andrea Miacola won the Benelux finals for the S. Pellegrino Young Chef 2016. The Italian young man, born in 1987, tells his story in this article for Identità Golose

by Andrea Miacola

Read | 11-08-2016 | 06:00 | Chefs' life stories

New Moroccan in San Francisco

The story of self-trained chef Mourad Lahlou, awarded for his Moroccan-American cuisine

Valeria Senigaglia takes us to Mourad in San Francisco, where self-trained chef Mourad Lahlou presents his Moroccan cuisine with Californian influences: New Moroccan, that’s how they call it. And he also has a Michelin star

Valeria Senigaglia takes us to Mourad in San Francisco, where self-trained chef Mourad Lahlou presents his Moroccan cuisine with Californian influences: New Moroccan, that’s how they call it. And he also has a Michelin star

by Valeria Senigaglia

Read | 09-08-2016 | 17:00 | Dal Mondo

Aliberti’s treasure hunt

5 dishes to make you fall in love with snails: here’s a new recipe under the #eatmoresnails hashtag

As in a treasure hunt map, here’s a drawing explaining the dish that Franco Aliberti presents in the series of 5 recipes we’re dedicating to snails

As in a treasure hunt map, here’s a drawing explaining the dish that Franco Aliberti presents in the series of 5 recipes we’re dedicating to snails

by Lisa Casali

Read | 10-08-2016 | 06:00 | Green

Bottura-Oldani, our gold stars in Rio

Refettorio Gastromotiva’s debut and the first dinner at Casa Italia prepared by the chef from D'O are coming up

Massimo Bottura and Davide Oldani are in Rio de Janeiro, respectively at Refettorio Gastromotiva and Casa Italia. Ready, steady... cook. Here’s what’s going on

Massimo Bottura and Davide Oldani are in Rio de Janeiro, respectively at Refettorio Gastromotiva and Casa Italia. Ready, steady... cook. Here’s what’s going on

by Carlo Passera

Read | 08-08-2016 | 13:00 | Dal Mondo

Vicoli&Sapori debuts in Palazzolo

A new festival dedicated to the delicious products of a beautiful Sicilian town between the Hyblaean Mountains and Val di Noto

Baroque is the dominant architectural style in Palazzolo Acreide (Syracuse). The municipality of this town with a millennial history organised on the 30th and 31st of July a gastronomic event celebrating its best products, with a special focus on beef

Baroque is the dominant architectural style in Palazzolo Acreide (Syracuse). The municipality of this town with a millennial history organised on the 30th and 31st of July a gastronomic event celebrating its best products, with a special focus on beef

Read | 03-08-2016 | 06:00 | Niccolò Vecchia | Dall'Italia

Josean Alija’s grillo

Three ingredients close to their use-by date for Nerua’s chef. Part of Lisa Casali’s Best Before challenge

Best Before is a small challenge dedicated to all fine dining professionals. It’s a way to make people think about how much we waste every day in our homes and about the simple, fun and surprising things we can make with a few ingredients close to their use-by date. Today it’s the turn of the great Josean Alija from Nerua in Bilbao

Best Before is a small challenge dedicated to all fine dining professionals. It’s a way to make people think about how much we waste every day in our homes and about the simple, fun and surprising things we can make with a few ingredients close to their use-by date. Today it’s the turn of the great Josean Alija from Nerua in Bilbao

Read | 03-08-2016 | 06:00 | Lisa Casali | Best Before

A surprise at Lodola’s

Carlo Porcu, in his restaurant in Val di Chiana, stands out thanks to his vegetal and harmonious cuisine

In December 2014 Carlo Porcu, born in 1978, launched in Marciano della Chiana a culinary offer that is as ingenious as himself and his family: La Cucina della Lodola, a great and extremely modern countryside restaurant. Food harmony. Identità Golose paid a visit

In December 2014 Carlo Porcu, born in 1978, launched in Marciano della Chiana a culinary offer that is as ingenious as himself and his family: La Cucina della Lodola, a great and extremely modern countryside restaurant. Food harmony. Identità Golose paid a visit

Read | 01-08-2016 | 06:00 | Carlo Passera | Carlo Mangio

Midnight pasta

Sicilian Martina Caruso sets the rules for large quantity first courses

Inside the restaurant at hotel Signum in Malfa, on the island of Salina (Messina), you help yourself from a large pot of Busiate pasta with tomato like that in the photo. Cooking large pots of pasta is hardly easy. But chef chef Martina Caruso gives us some useful tip

Inside the restaurant at hotel Signum in Malfa, on the island of Salina (Messina), you help yourself from a large pot of Busiate pasta with tomato like that in the photo. Cooking large pots of pasta is hardly easy. But chef chef Martina Caruso gives us some useful tip

Read | 29-07-2016 | Identità Golose | Signature Dishes

Wine, territory, men

Gulfi’s twenty-year-old history in Cerasuolo di Vittoria is made of wise investments

Oenologist Salvo Foti in front of Gulfi, the winery he directs together with founder and owner Vito Catania

Oenologist Salvo Foti in front of Gulfi, the winery he directs together with founder and owner Vito Catania

Read | 29-07-2016 | 12:00 | Raffaele Foglia | In cantina

Jordi Vilà’s big return

Barcelona: Alkimia is once again open right in the centre, among the best Catalan fine dining restaurants

After 13 uninterrupted years in the Gracia neighbourhood in Barcelona, Alkimia reopened a few days ago inside Fábrica Moritz, right in the centre of town. It also includes Alkimia unplugged, serving a product-based cuisine more suitable for day-to-day meals, also signed by Jordi Vilà, a master of seafood cuisine

After 13 uninterrupted years in the Gracia neighbourhood in Barcelona, Alkimia reopened a few days ago inside Fábrica Moritz, right in the centre of town. It also includes Alkimia unplugged, serving a product-based cuisine more suitable for day-to-day meals, also signed by Jordi Vilà, a master of seafood cuisine

Read | 28-07-2016 | 06:00 | Philippe Regol | Dal Mondo

Tony Lo Coco’s other side of Bagheria

The literary village near Palermo acquires culinary depths as well, thanks to restaurant I Pupi

Tony Lo Coco’s Stigghiola. He’s the chef at restaurant I Pupi in Bagheria (Palermo), one Michelin star. His Stigghiola is not made with lamb entrails, as imposed by Sicilian tradition, but with those of red tuna. A surprise among many surprises in the kitchen of this young man moved by a creative fire

Tony Lo Coco’s Stigghiola. He’s the chef at restaurant I Pupi in Bagheria (Palermo), one Michelin star. His Stigghiola is not made with lamb entrails, as imposed by Sicilian tradition, but with those of red tuna. A surprise among many surprises in the kitchen of this young man moved by a creative fire

Read | 26-07-2016 | 06:00 | Stefania Lattuca | Dall'Italia

New ideas for the agro-food industry

Second episode in our food and innovation trip to Rotterdam

The futuristic Market Hall in Rotterdam is a beautiful site that opened in 2014. It’s a meeting place and an emblem of the city’s vocation for innovative food

The futuristic Market Hall in Rotterdam is a beautiful site that opened in 2014. It’s a meeting place and an emblem of the city’s vocation for innovative food

Read | 25-07-2016 | 17:00 | Carlo Passera | Dal Mondo

Eating well on the Argentario

Mario Cimino is doing a great job at restaurant Dama Dama, in a resort in Porto Ercole

Seared mullet filet on a warm salad of organic Podere Pereto black chickpeas and cream of spring courgettes, a great dish by chef Mario Cimino at restaurant Dama Dama at the Argentario Golf Resort & Spa in Porto Ercole. A nice culinary spot presented by Identità Golose

Seared mullet filet on a warm salad of organic "Podere Pereto" black chickpeas and cream of spring courgettes, a great dish by chef Mario Cimino at restaurant Dama Dama at the Argentario Golf Resort & Spa in Porto Ercole. A nice culinary spot presented by Identità Golose

Read | 25-07-2016 | 06:00 | Carlo Passera | Carlo Mangio

Will this super greenhouse save us?

The new frontiers of food in Rotterdam, what with technological agriculture and different dietary styles

The colours are authentic: this is the super-technological greenhouse at Koppert Cress, the Dutch giant of micro greens. It’s the new frontier for indoor farming for fine dining and beyond. According to their managers, this is the agriculture of the future

The colours are authentic: this is the super-technological greenhouse at Koppert Cress, the Dutch giant of micro greens. It’s the new frontier for indoor farming for fine dining and beyond. According to their managers, this is the agriculture of the future

Read | 22-07-2016 | 06:00 | Carlo Passera | Dal Mondo

The heresy of Tortelli Cremaschi

With Venetian origins, in a constant battle with those from Mantua, they’re sweet and eggless. Though not at Il Ridottino

Tortelli Cremaschi served at Il Ridottino of patron Carlo Alberto Vailati in the very heart of Crema’s historic centre. They differ from the traditional ones in that the dough has eggs. A fresh egg filled pasta course, a sweet first course that people in Crema like to counterpose to Mantua’s Pumpkin Tortelli

Tortelli Cremaschi served at Il Ridottino of patron Carlo Alberto Vailati in the very heart of Crema’s historic centre. They differ from the traditional ones in that the dough has eggs. A fresh egg filled pasta course, a sweet first course that people in Crema like to counterpose to Mantua’s Pumpkin Tortelli

Read | 19-07-2016 | 18:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

The strength of freedom: the journey

Paolo Marchi unveils the theme of the next edition of Identità Milano, 4-6 March 2017

Read | 20-07-2016 | 06:00 | Paolo Marchi | Primo piano

Two roosters in the same Desco

The generational confrontation-embrace illustrated by Rizzo Sr. and Jr., at the helm of the Veronese restaurant

Two generations, two styles, two (strong) personalities in the kitchen, the one at Il Desco in Verona. Presented by Elia and Matteo Rizzo, father and son: from the initial difficulties to the current harmony, which gives (new) life to beautiful and complex dishes, just like them (photo by Aromicreativi)

Two generations, two styles, two (strong) personalities in the kitchen, the one at Il Desco in Verona. Presented by Elia and Matteo Rizzo, father and son: from the initial difficulties to the current harmony, which gives (new) life to beautiful and complex dishes, just like them (photo by Aromicreativi)

Read | 19-07-2016 | 06:00 | Carlo Passera | Carlo Mangio

Art and food... in a bow tie

At Ribaldone’s I Due Buoi the tables are enriched by the original installations of artist Tanio Liotta

Art representing food: Tanio Liotta’s bow ties are the new setting at Andrea Ribaldone’s I Due Buoi. The photo gallery by Identità Golose

Art representing food: Tanio Liotta’s bow ties are the new setting at Andrea Ribaldone’s I Due Buoi. The photo gallery by Identità Golose

Read | 18-07-2016 | 16:00 | Identità Golose | Dall'Italia

Bottura, FAO and RefettoRio

The UN organization commits to the idea of the chef from Modena. And summons chefs to teach us to eat better

Massimo Bottura was one of the protagonists in the meeting that took place on Friday at FAO, during which the UN organisation declared its support to the RefettoRio project created by the chef from Modena and its overall intention to support great chefs in teaching the world how to eat better

Massimo Bottura was one of the protagonists in the meeting that took place on Friday at FAO, during which the UN organisation declared its support to the RefettoRio project created by the chef from Modena and its overall intention to support great chefs in teaching the world how to eat better

Read | 18-07-2016 | Paolo Marchi | Dall'Italia
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