Identità Expo

The best Japan in Milan

Starting from the Land of the Rising Sun, we open a selection of the best restaurants in Milan

This beautiful dish from restaurant Iyo is the perfect cover for our selection of the best places where to eat Japanese food in the city that is about to host Expo, the first episode in a series of pieces collecting the best in Milan’s restaurant offer

This beautiful dish from restaurant Iyo is the perfect cover for our selection of the best places where to eat Japanese food in the city that is about to host Expo, the first episode in a series of pieces collecting the best in Milan’s restaurant offer

As the opening of Expo Milano 2015 is approaching, in the next few weeks we will offer a series of small guides, a compass for the rich offer in Milan’s restaurant scene, without marks or shortlists, as in our style.

by Niccolò Vecchia

Read | 25-04-2015 | Fuori Expo

Nordic cuisine is dead. Italy, in the meantime...

A chat with Christian Puglisi, the chef that “dares” to produce mozzarella in Denmark

Sicilian-Norwegian chef Christian Puglisi. He owns three restaurants in Copenhagen, after having been Rene Redzepi’s second at Noma

Sicilian-Norwegian chef Christian Puglisi. He owns three restaurants in Copenhagen, after having been Rene Redzepi’s second at Noma

Danish mozzarella? The orthodox will shudder. Too bad for them! Indeed the world is changing and those who bask in the greatness of their tradition honour their past, taste the present yet dont’ build the future.

This is why we enjoyed Le Strade della Mozzarella and we thank Albert Sapere and Barbara Guerra for the intelligence with which they organised everything. They didn’t imagine the event as a simple showcase for the excellent white gold of Paestum, but opened it to experimentation. So we followed with attention the speech given by Sicilian-Norwegian chef Christian Puglisi, the one producing Danish mozzarella, that is.

by Carlo Passera

Read | 24-04-2015 | Carlo Mangio

Concrete Trippa

Diego Rossi’s and Pietro Caroli’s Trattoria opens in Milan, with a simple and concrete offer

Pietro Caroli, left, and Diego Rossi: together they will open Trattoria Trippa, in Porta Romana, Milan, at the beginning of May

Pietro Caroli, left, and Diego Rossi: together they will open Trattoria Trippa, in Porta Romana, Milan, at the beginning of May

Milan and its restaurant scene appear to enjoy a happy season. Young people cooking are competing to open new establishments, presenting themselves to the Milanese people – and not only them – with all the energy their age expresses.

by Claudia Orlandi

Read | 23-04-2015 | Dall'Italia

Fresh ricotta for monsieur Genin

The super-pastry chef’s enthusiasm among the buffalos in Paestum: «Paris will talk about it»

Jacques Genin (to the right) with Raffaele Barlotti in front of the buffalos in the latter’s breeding, in Paestum. Genin was one of the speakers at Le Strade della Mozzarella

Jacques Genin (to the right) with Raffaele Barlotti in front of the buffalos in the latter’s breeding, in Paestum. Genin was one of the speakers at Le Strade della Mozzarella

«J’ai la chair de poule», says Jacques Genin, and it has nothing to do with the cold. There was a good climate in Paestum, the sun was kissing Le Strade della Mozzarella and gently greeting the speakers, even those coming from afar, such as this 58-year-old pastry chef from Paris of whom Faith Willinger says: «A genius who invented a new language in the sweet world».

by Carlo Passera

Read | 22-04-2015 | Carlo Mangio

Mandarin Oriental Milan, a preview

An exclusive report with details on the staff of one of the most awaited openings in the hot Milanese summer

Antonio Guida and Federico dell’Omarino, respectively chef and executive sous-chef of the gourmet restaurant that should open by June inside the Mandarin Oriental in via Andegari 9 in Milan (the entrance to the restaurant will also be in Via Monte di Pietà 18). Both with a long experience in the kitchen of Hotel Pellicano in Porto Ercole, 2 Michelin stars, they are in Milan aspiring for the top. Alberto Tasinato will be the restaurant manager

Antonio Guida and Federico dell’Omarino, respectively chef and executive sous-chef of the gourmet restaurant that should open by June inside the Mandarin Oriental in via Andegari 9 in Milan (the entrance to the restaurant will also be in Via Monte di Pietà 18). Both with a long experience in the kitchen of Hotel Pellicano in Porto Ercole, 2 Michelin stars, they are in Milan aspiring for the top. Alberto Tasinato will be the restaurant manager

In tutta la ridda di aperture milanesi Expo-oriented, è forse il debutto più atteso. Atteso dai cittadini e dai turisti che transiteranno su Milano perché segna lo sbarco in Italia di Mandarin Oriental, gruppo cinese di hotellerie di lusso già presente in 24 paesi del mondo tra Asia, Americhe ed Europa.

by Gabriele Zanatta

Read | 21-04-2015 | Zanattamente buono

The fruits of Parabere

An interview with Maria Canabal, the woman who aims at improving gastronomy with women’s vision

The lively final image of Parabere, the forum that took place in Bilbao on the 1st and 2nd of March to «improve gastronomy with women’s vision». In the centre, dressed in white, there’s curator and organiser Maria Canabal

The lively final image of Parabere, the forum that took place in Bilbao on the 1st and 2nd of March to «improve gastronomy with women’s vision». In the centre, dressed in white, there’s curator and organiser Maria Canabal

Over one month after the event, the echo of Parabere, the first edition of a totally female Forum that intends to «improve gastronomy with women’s vision» has not faded yet. Many are still talking about it, the latest being the CNN.

by Gabriele Zanatta

Read | 20-04-2015 | Zanattamente buono

Searching for Skrei / 2

The Lofoten Islands, between January and April, are the place where to catch this extraordinary and unique fish

The Lofoten Islands are not just a magic place, characterised by intense and romantic landscapes. They are also Norway’s most important area for the catch of codfish, Norway being only second to China, in terms of volumes of catch
The Lofoten Islands are not just a magic place, characterised by intense and romantic landscapes. They are also Norway’s most important area for the catch of codfish, Norway being only second to China, in terms of volumes of catch

A journey to the Lofoten Islands, in Norway, in the Arctic Circle, is an almost mystic experience in all seasons, thanks to the primitive beauty of the mountains, the majestic territory and, in the right season, the meeting with his majesty the codfish.

by Gualtiero Spotti

Read | 19-04-2015 | Spotti e mangiati

Searching for Skrei / 1

A journey to Norway, between Oslo and the Lofoten islands dedicated to the best fresh codfish

Gunnar Jensen’s new restaurant in Trømso, called Mathallen, where you can taste an interpretation of Danish Smørrebrød, prepared with codfish placed on a slice of focaccia, with shallot and red onion purée

Gunnar Jensen’s new restaurant in Trømso, called Mathallen, where you can taste an interpretation of Danish Smørrebrød, prepared with codfish placed on a slice of focaccia, with shallot and red onion purée

Norway, in the first months of the year, offers codfish enthusiasts one of its most sought after products, namely Skrei, which is caught from January till April in the most Northern islands, the mythical Lofoten islands, and must be eaten very fresh only. Besides, the quality of the raw materials, the firmness of the meat...

by Gualtiero Spotti

Read | 18-04-2015 | Spotti e mangiati

Spaghetto Milano

The recipe for the dish with which Ribaldone, chef at Identità Expo, honoured Milan

The special Spaghetto Milano by Andrea Ribaldone: Paolo Marchi asked the chef, who for six months will be in charge of the restaurant inside Identità Golose’s space at the World Fair, a tribute to the city that as of May 1st will host Expo 2015 (photo credits Giorgio Annone)

The special Spaghetto Milano by Andrea Ribaldone: Paolo Marchi asked the chef, who for six months will be in charge of the restaurant inside Identità Golose’s space at the World Fair, a tribute to the city that as of May 1st will host Expo 2015 (photo credits Giorgio Annone)

Starting on May 1st, for six months, Piedmontese chef Andrea Ribaldone will sign the menu of the so called "fuori orario" in the programme of Identità Expo, on top of those on Mondays and Tuesday nights. The leitmotiv that inspired Ribaldone for these menus was certainly that of craveable food, with a constant respect for seasonal ingredients and the right attention to the necessities and sensitivities of the visitors. Every 15 days...

Read | 16-04-2015 | Identità Expo

Tastes of Ukraine

The first edition of Fontegro ends in Kiev. Cogo’s lesson and three places not to be missed

Yuri Priemski’s Borsch at restaurant Odessa, at 114 Krasnoarmeyskaya in Kiev, a lighter and more scenic version (it is served inside a carved beetroot) of the great symbol of Ukrainian (not Russian) cuisine. This was the epilogue of 3 intense days at Fontegro fontegro.com, the first congress of creative cuisine in Eastern Europe (photo credits Federico Cicogna)

Yuri Priemski’s Borsch at restaurant Odessa, at 114 Krasnoarmeyskaya in Kiev, a lighter and more scenic version (it is served inside a carved beetroot) of the great symbol of Ukrainian (not Russian) cuisine. This was the epilogue of 3 intense days at Fontegro fontegro.com, the first congress of creative cuisine in Eastern Europe (photo credits Federico Cicogna)

After the emotions of the first day, here we are again at the Olympic stadium in Kiev for the second half of the first fine dining congress on Ukrainian grounds.

by Gabriele Zanatta

Read | 16-04-2015 | Dal Mondo
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Kiev's turning point

Day 1 at the congress in Ukraine. And the feeling that something significant is starting

A moment of relax for the Italian participants in Fontegro, the first fine dining congress taking place yesterday and today at Kiev’s Olympic stadium. Left to right, co-organiser Ekaterina Avdeyeva, Christian Milone, Viviana Varese, co-organiser Anna Zelenokhat, Lorenzo Cogo, Eugenio Roncoroni and, kissed by the sun, Errico Recanati (photo credits Federico Cicogna, Loveresto)

A moment of relax for the Italian participants in Fontegro, the first fine dining congress taking place yesterday and today at Kiev’s Olympic stadium. Left to right, co-organiser Ekaterina Avdeyeva, Christian Milone, Viviana Varese, co-organiser Anna Zelenokhat, Lorenzo Cogo, Eugenio Roncoroni and, kissed by the sun, Errico Recanati (photo credits Federico Cicogna, Loveresto)

Read | 15-04-2015 | Gabriele Zanatta | Zanattamente buono

Mozzarella travels North

The first day of the festival was marked by Matias Perdomo and his smoked mozzarella

Muffarelle, matured mozzarella presented by Matias Perdomo at Le Strade della Mozzarella in Paestum

"Muffarelle", matured mozzarella presented by Matias Perdomo at Le Strade della Mozzarella in Paestum

Read | 13-04-2015 | 18:00 | Carlo Passera | Dall'Italia

Cuisine beyond war

Tomorrow, in Kiev, the first fine dining congress in Ukraine will start. Our interview with the two curators

The homepage of Fontegro, the first edition of the Ukrainian fine dining congress, taking place tomorrow and on the day after tomorrow in Kiev’s Olympic Stadium, with many Italian chefs in the programme. Today we present an interview with the two curators Anna Zelenokhat and Ekaterina Avdeeva; in the next days the live report from Kiev

The homepage of Fontegro, the first edition of the Ukrainian fine dining congress, taking place tomorrow and on the day after tomorrow in Kiev’s Olympic Stadium, with many Italian chefs in the programme. Today we present an interview with the two curators Anna Zelenokhat and Ekaterina Avdeeva; in the next days the live report from Kiev

Read | 13-04-2015 | Gabriele Zanatta | Zanattamente buono

A tour of Bàcari in Venice

The best places for baccalà mantecato and the most delicious cichetti in the Laguna

Bàcari are Venice’s historic osterie: today in the Laguna one can still find some that have the same old spirit and the same noble traditions that have always made them lively

Bàcari are Venice’s historic osterie: today in the Laguna one can still find some that have the same old spirit and the same noble traditions that have always made them lively

Read | 12-04-2015 | Sara Salmaso | Dall'Italia

For whom the Gong tolls

The 3rd establishment run by the Liu family in Milan: creative cuisine from China, Japan and Italy

The complete staff of Gong - oriental attitude, which recently opened in Corso Concordia 8 in Milan, +39.02.76023873. Standing, in a white shirt, patron Giulia Lu, sister of Claudio (patron of Iyo) and Marco (of Ba - asian mood). To her left, the chef of Gong Keisuke Koga and maître-sommelier Mototsugu Hayashi, both Japanese

The complete staff of Gong - oriental attitude, which recently opened in Corso Concordia 8 in Milan, +39.02.76023873. Standing, in a white shirt, patron Giulia Lu, sister of Claudio (patron of Iyo) and Marco (of Ba - asian mood). To her left, the chef of Gong Keisuke Koga and maître-sommelier Mototsugu Hayashi, both Japanese

Read | 11-04-2015 | Gabriele Zanatta | Dall'Italia

The lovely buffalo milk

Le Strade della Mozzarella begins, here’s how the "white gold" from the South entered fine dining

The eighth edition of Le Strade della Mozzarella, the festival that each year summons up great Italian and foreign chefs to celebrate buffalo milk mozzarella from Campania will take place on Monday and Tuesday

The eighth edition of Le Strade della Mozzarella, the festival that each year summons up great Italian and foreign chefs to celebrate buffalo milk mozzarella from Campania will take place on Monday and Tuesday

Read | 11-04-2015 | Carlo Passera | Dall'Italia

In Manila with Chele / 2

The second part of the interview with the Spanish chef. Thanks to his Gallery Vask he conquered the Philippines

Chele Gonzalez at work on one of the dishes of his gourmet restaurant Gallery Vask in Manila. This is his dream restaurant, yet it is not the only one he opened in the capital of the Philippines. Vask is instead a modern tapas bar, and ArroZeria is a more simple and popular place dedicated to his research on rice

Chele Gonzalez at work on one of the dishes of his gourmet restaurant Gallery Vask in Manila. This is his dream restaurant, yet it is not the only one he opened in the capital of the Philippines. Vask is instead a modern tapas bar, and ArroZeria is a more simple and popular place dedicated to his research on rice

Read | 10-04-2015 | Niccolò Vecchia | Dal Mondo

Tagliolini in spring

Massimo Bottura’s preview of one of the dishes he will present in May at Identità Expo

Tagliolini primavera in astratto [Abstract tagliolini primavera] will be one of the dishes that Massimo Bottura will offer during the first week of Identità Expo San Pellegrino. The chef from Modena will indeed have the role of forerunner of a very rich programme of events, chefs and surprises

Tagliolini primavera in astratto [Abstract tagliolini primavera] will be one of the dishes that Massimo Bottura will offer during the first week of Identità Expo San Pellegrino. The chef from Modena will indeed have the role of forerunner of a very rich programme of events, chefs and surprises

Read | 09-04-2015 | Niccolò Vecchia | Identità Expo

Spaghetto Milano

A tasty guarantee: Andrea Ribaldone for six months will be the chef at Identità Expo S.Pellegrino

The special Spaghetto Milano by Andrea Ribaldone: Paolo Marchi asked the chef, who for six months will be in charge of the restaurant inside Identità Golose’s space at the World Fair, to give a tribute to the town that as of 1st May will host Expo 2015 (photo credits Giorgio Annone)

The special Spaghetto Milano by Andrea Ribaldone: Paolo Marchi asked the chef, who for six months will be in charge of the restaurant inside Identità Golose’s space at the World Fair, to give a tribute to the town that as of 1st May will host Expo 2015 (photo credits Giorgio Annone)

Read | 08-04-2015 | Cinzia Benzi | Identità Expo

In Manila with Chele / 1

An interview with Jose Luis Gonzalez: four years ago the chef left Spain for the Philippines

Jose Luis Gonzalez (though everyone calls him Chele) has always been a traveller. When he arrived in Manila, he fell in love with the Philippines and their culture, on which he’s conducting a very detailed research, which is translated into the dishes he presents in his gourmet restaurant Gallery Vask (tel. +63.917.5461673)
Jose Luis Gonzalez (though everyone calls him Chele) has always been a traveller. When he arrived in Manila, he fell in love with the Philippines and their culture, on which he’s conducting a very detailed research, which is translated into the dishes he presents in his gourmet restaurant Gallery Vask (tel. +63.917.5461673)
Read | 08-04-2015 | Niccolò Vecchia | Dal Mondo

Pizza with bubbles at Da Ezio

Denis Lovatel’s format: a family recipe for the dough but with a creative topping

Pizza with bubbles baked in the oven of pizzeria Da Ezio, in Alano di Piave (Bl), tel. +39.0439.779125, pizzeriadaezio.it

"Pizza with bubbles" baked in the oven of pizzeria Da Ezio, in Alano di Piave (Bl), tel. +39.0439.779125, pizzeriadaezio.it

Read | 07-04-2015 | Carlo Passera | Carlo Mangio

The Identità Expo video

A huge success for the presentation. The images celebrating 11 years at the service of fine dining

Read | 06-04-2015 | Carlo Passera | Identità Expo

Donato Marzolla the Londoner

After many years at Rossellinis in Ravello, the maître was called at hotel Baglioni

Donato Marzolla spent 16 years at Rossellinis, the restaurant inside Palazzo Avino, the luxury hotel in Ravello. Thanks to his work, in 2014 Identità Golose awarded him as maître of the year. This was the reasoning: He has the uniform and the approach of a proper maître: a deep knowledge of wines (and not only wines), the right, never imposing recommendation, and the irony that helps solving even the most intricate situation in the dining room

Donato Marzolla spent 16 years at Rossellinis, the restaurant inside Palazzo Avino, the luxury hotel in Ravello. Thanks to his work, in 2014 Identità Golose awarded him as maître of the year. This was the reasoning: "He has the uniform and the approach of a proper maître: a deep knowledge of wines (and not only wines), the right, never imposing recommendation, and the irony that helps solving even the most intricate situation in the dining room"

Read | 04-04-2015 | Donato Marzolla | In sala

Flore’s forest

Beaver essence, roe deer heart... The thoughts and steps behind a recipe by the Sardinian chef

Signals of Identity, the dish presented at Identità Estreme by Roberto Flore of the Nordic Food Lab in Copenhagen. Beside its delicious appearance, the dish aims at launching a message for the safeguard of our precious ecosystems, whether in the woods or not (photo credits Brambilla/Serrani)

"Signals of Identity", the dish presented at Identità Estreme by Roberto Flore of the Nordic Food Lab in Copenhagen. Beside its delicious appearance, the dish aims at launching a message for the safeguard of our precious ecosystems, whether in the woods or not (photo credits Brambilla/Serrani)

Read | 04-04-2015 | Roberto Flore | Nordic Food Lab

Is a Green Easter possible?

Some alternatives to a meat-based feast: from the choices made by some chefs to Alice Delcourt’s recipe

Alice Delcourt of Erba Brusca in Milan presented us with the recipe of her Tarte tatin with withered tomatoes and baked aubergines

Alice Delcourt of Erba Brusca in Milan presented us with the recipe of her Tarte tatin with withered tomatoes and baked aubergines

Read | 03-04-2015 | Lisa Casali | Green
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