Inside Alinea, just like a Marine

Giuseppe Iannotti tells us about his internship with Grant Achatz: «It was crazy hard but in the end...»

A stolen photo of Giuseppe Iannotti in the kitchen of Alinea, in Chicago, during his internship. Lots of work, many lessons, a perfectly-working mechanism thanks to a well-coordinated team even though chef Grant Achatz was never to be seen

A "stolen" photo of Giuseppe Iannotti in the kitchen of Alinea, in Chicago, during his internship. Lots of work, many lessons, a perfectly-working mechanism thanks to a well-coordinated team even though chef Grant Achatz was never to be seen

In my career as a chef I was always criticised for not having a territorial vocation or a leitmotiv in my choice of dishes. I always explained that the dominating element in my creations is the choice of raw materials, which need to be excellent. My journey in the restaurant industry was not the usual one, because I cannot boast having masters of points of reference that have forged me or influenced me. And until last summer I studied and worked introspectively to make my philosophy in the kitchen strong, so much so that I could confront myself without the risk of indulging in contaminations or in the temptation of cloning.

by Giuseppe Iannotti

Read | 20-10-2014 | Dall'Italia

In the future with less proteins

What is best to eat to feel good? The answers are often contradictory

Vegetable and whole grains. As Lisa Casali tells us in her new contribution for her Green column, our diet should mostly be based on these elements. While diets that are super rich in proteins are only good for the bank accounts of their creators. Photos by Claudia Castaldi taken from Cucinare in lavastoviglie, Gribaudo

Vegetable and whole grains. As Lisa Casali tells us in her new contribution for her Green column, our diet should mostly be based on these elements. While diets that are super rich in proteins are only good for the bank accounts of their creators. Photos by Claudia Castaldi taken from "Cucinare in lavastoviglie", Gribaudo

What should I really need in order to be healthy and feel good? I asked this to a dietician and nutritionist a few months ago because we’re always bombed by information on “what we should eat” and not always these info are supported by scientific evidence.

by Lisa Casali

Read | 18-10-2014 | Green

Vienna’s courage

Austria presents its pavilion for the World Fair. With protagonists and dishes from its most innovative cuisine

Artic char cooked at low temperature in cedar wood with a raspberry vinegar sauce by Helmut Rachinger, chef at restaurant Mühltalhof in Neufelden. This is one of the dishes we will find in the Austrian pavilion of the Expo in Milan. For the World Fair, Vienna decided to bet on the country’s most innovative chefs, an example one should follow

Artic char cooked at low temperature in cedar wood with a raspberry vinegar sauce by Helmut Rachinger, chef at restaurant Mühltalhof in Neufelden. This is one of the dishes we will find in the Austrian pavilion of the Expo in Milan. For the World Fair, Vienna decided to bet on the country’s most innovative chefs, an example one should follow

The countdown for Expo 2015 is getting a brighter and brighter red – the 1st of May 2015 is round the corner. Therefore, previews on the content and projects that the various national delegations will present at the World Fair start to blossom. Austria called for a press conference on which we report with pleasure because the gastronomic element is essential.

by Gabriele Zanatta

Read | 17-10-2014 | Zanattamente buono

Chicago, lots of space for Italy

From Oldani’s risotto for the Expo to the wines from the Merano Wine Festival for Identità’s debut

The camera, when the photo was taken, on Tuesday night during the gala dinner at Baffo inside Eataly Chicago, surprised Davide Oldani who was of course all concentrated on finishing his D'O Saffron and Milanese Rice Expo 2015

The camera, when the photo was taken, on Tuesday night during the gala dinner at Baffo inside Eataly Chicago, surprised Davide Oldani who was of course all concentrated on finishing his D'O Saffron and Milanese Rice "Expo 2015"

First a perfect version of a traditional Piedmontese entrée – peppers stuffed with tuna, anchovies and capers - prepared by Ugo Alciati. Then saffron and rice, a tribute to Expo 2015, balanced with grace by Davide Oldani.

by Federico De Cesare Viola

Read | 16-10-2014 | Primo piano

From New York to Chicago: Identità

After 5 editions in Manhattan, the debut on the banks of lake Michigan, always together with Eataly

A souvenir photo after the first gala dinner at Identità New York on the last floor of Eataly, inside the Birreria. Standing, in second row, left to right: Fortunato Nicotra, Ugo Alciati, Lidia Bastianich, Carlo Cracco, Davide Scabin and Paolo Marchi. Leaning, again left to right, Vitantonio Lombardo, Denny Imbroisi e Katia Delogu. Right when the photo was taken, Rosanna Marziale was missing

A souvenir photo after the first gala dinner at Identità New York on the last floor of Eataly, inside the Birreria. Standing, in second row, left to right: Fortunato Nicotra, Ugo Alciati, Lidia Bastianich, Carlo Cracco, Davide Scabin and Paolo Marchi. Leaning, again left to right, Vitantonio Lombardo, Denny Imbroisi e Katia Delogu. Right when the photo was taken, Rosanna Marziale was missing

This October is important for us at Identità Golose. On top of the fifth edition in New York, from Thursday 9th to Sunday 12th, there’s also the debut in Chicago, from Tuesday 14th to Thursday 16th, inside Eataly, on the banks of Lake Michigan just like in the centre of Manhattan, thanks to the always bright and firm relationship with Oscar and Nicola Farinetti, Lidia and Joe Bastianich, Mario Batali, Dino Borri and the Sapere brothers, always with the goal of seeing the Good Italy in which we believe grow in America, besides in Italy and around the world. Everywhere, that is, because why should someone give up or not acknowledge quality?

by Paolo Marchi

Read | 15-10-2014 | Le nostre cene

Lavazza, everywhere

London and New York, Salone del Gusto and Expo 2015. Italy’s favourite coffee is engaged on all fronts

Kafa by Lavazza, an espresso named after the region in Ethiopia from which the Arabica variety origins from (the word coffee comes from here). It is the latest novelty for a brand that has been active since 1895, ready for the great approaching events, from Salone del Gusto to Expo 2015

Kafa by Lavazza, an espresso named after the region in Ethiopia from which the Arabica variety origins from (the word "coffee" comes from here). It is the latest novelty for a brand that has been active since 1895, ready for the great approaching events, from Salone del Gusto to Expo 2015

It’s a very important time for Italy’s favourite coffee, the drunkest coffee in Italy since 1895, a brand involved in a growing series of important events.

Read | 15-10-2014 | Dal Mondo

New York goes crazy for Bottura

Scenes of calm frenzy for the burger presented (and wolfed) at the Shake Shack in Manhattan

Massimo Bottura in New York among the fans who today have devoured the thousand Emilia burgers, cooked inside the famous Shake Schack kiosk in Madison Park. There were people queuing since 8 o’clock in the morning

Massimo Bottura in New York among the fans who today have devoured the thousand Emilia burgers, cooked inside the famous Shake Schack kiosk in Madison Park. There were people queuing since 8 o’clock in the morning

13th October 2014, Columbus Day in New York. This is the day that Massimo Bottura will remember with the greatest joy out of this already satisfying American trip. Hundreds of people were queuing for hours at the Shake Shack in Madison Park, the most famous burger kiosk in the world.

by Gabriele Zanatta

Read | 13-10-2014 | Zanattamente buono

The bitter and the acid

Lorenzo Cogo and Daniel Burns explore two flavours that are only seemingly distant from our sensitivity

Lorenzo Cogo d'El Coq di Marano Vicentino e Daniel Burns, canadese del Luksus di Greenpoint a Brooklyn, entrambi una stella Michelin. Giovani leve con due approcci distanti per estrazione, molto tecnici nelle esecuzioni

Lorenzo Cogo d'El Coq di Marano Vicentino e Daniel Burns, canadese del Luksus di Greenpoint a Brooklyn, entrambi una stella Michelin. Giovani leve con due approcci distanti per estrazione, molto tecnici nelle esecuzioni

Lorenzo Cogo is here in New York to express and spread all of his love for bitterness.

by Gabriele Zanatta

Read | 13-10-2014 | Primo piano

Monosilio-Shuman: strong flavours

Tripe and mussels, ‘nduja and fermentations. A journey in strong class from Rome to New York

Luciano Monosilio of Pipero al Rex and Bryce Shuman of Betony in New York. They both stole the scene at Eataly by making two dishes based on intense and strong traditional preparations, making them more harmonic and elegant

Luciano Monosilio of Pipero al Rex and Bryce Shuman of Betony in New York. They both stole the scene at Eataly by making two dishes based on intense and strong traditional preparations, making them more harmonic and elegant

by Gabriele Zanatta

Read | 12-10-2014 | Primo piano

Raw daurade and black pizzas

April Bloomfield and Vitantonio Lombardo titillate New York with very different preparations

Vitantonio Lombardo of Locanda Severino in Caggiano (Salerno) and April Bloomfield of the Spotted Pig (and much more) in New York. Two very different territories and sensitivities that caused different curiosity in the room. Behind them, Iacopo Zambarbieri, the director of the kitchen in the back-office of Eataly

Vitantonio Lombardo of Locanda Severino in Caggiano (Salerno) and April Bloomfield of the Spotted Pig (and much more) in New York. Two very different territories and sensitivities that caused different curiosity in the room. Behind them, Iacopo Zambarbieri, the director of the kitchen in the back-office of Eataly

The second lesson on Saturday 11th takes off with the gentle voice and the British accent of April Bloomfield, an Englishwoman in New York since 10 years ago.

by Gabriele Zanatta

Read | 12-10-2014 | Primo piano

Identità Milano 2015

A healthy intelligence

The eleventh edition is scheduled from February 8th through 10th 2015

Bottura-Humm: tradition in evolution

In the lesson by two friends joint by a great talent, one hour of reflections and fun

Massimo Bottura and Daniel Humm, Osteria Francescana in Modena and Eleven Madison Park in New York. They are joint by a profound friendship which was reaffirmed during the lesson at Eataly today, what with Livornese-style red mullet, roasted chicken and fertile considerations on the future of cuisine

Massimo Bottura and Daniel Humm, Osteria Francescana in Modena and Eleven Madison Park in New York. They are joint by a profound friendship which was reaffirmed during the lesson at Eataly today, what with Livornese-style red mullet, roasted chicken and fertile considerations on the future of cuisine

Read | 11-10-2014 | Gabriele Zanatta | Primo piano

Cracco-Anthony: taste and technique

A great lesson on the Milan-New York axis. With arancini, sea urchins and oriental influences

Michael Anthony, executive chef at Gramercy Tavern and Carlo Cracco before the third lesson at Identità New York, a very interesting excursus between dashi (the American) and two great symbols of Italy and of Cracco (rice arancino and sea urchin)

Michael Anthony, executive chef at Gramercy Tavern and Carlo Cracco before the third lesson at Identità New York, a very interesting excursus between dashi (the American) and two great symbols of Italy and of Cracco (rice arancino and sea urchin)

Read | 11-10-2014 | Gabriele Zanatta | Primo piano

Scabin and Batali’s horizons

During the lesson of the two great chefs, a craveable focus on fresh egg pasta. And an important project for people in pain

Davide Scabin and Mario Batali, the protagonists of the second edition of Identità New York 5, a very craveable focus on fresh egg and filled pasta. With an important final note linked with the Food Cleanic, Scabin’s project that has the goal of making people who are suffering from serious diseases smile again when dining (photo Brambilla/Serrani)

Davide Scabin and Mario Batali, the protagonists of the second edition of Identità New York 5, a very craveable focus on fresh egg and filled pasta. With an important final note linked with the Food Cleanic, Scabin’s project that has the goal of making people who are suffering from serious diseases smile again when dining (photo Brambilla/Serrani)

Read | 10-10-2014 | Gabriele Zanatta | Primo piano

Rosanna & Lidia

Identità New York debuts with a totally female lesson. A meeting of generations and flavours

On the two sides, the two authors of the first lesson at Identità New York number 5: left Rosanna Marziale of Le Colonne in Caserta, and right Lidia Bastianich, guiding various restaurants in New York. In between, Dante Stefano Del Vecchio, the coordinator of Unioncamere Campania’s programme for Eataly
On the two sides, the two authors of the first lesson at Identità New York number 5: left Rosanna Marziale of Le Colonne in Caserta, and right Lidia Bastianich, guiding various restaurants in New York. In between, Dante Stefano Del Vecchio, the coordinator of Unioncamere Campania’s programme for Eataly
Read | 10-10-2014 | Gabriele Zanatta | Primo piano

Italy at Gastronomika

The complete reportage of the congress in San Sebastian, chef after chef, ponencia after ponencia

The Catalan pastry chef on board of a Vespa plumed with cakes. This is the tribute that the Basque Country paid to the Italian chefs, the protagonists of the 3-day Gastronomika congress, which attracted crowds in the rooms of the Kursaal in San Sebastian, from October 5th to the 8th

The Catalan pastry chef on board of a Vespa plumed with cakes. This is the tribute that the Basque Country paid to the Italian chefs, the protagonists of the 3-day Gastronomika congress, which attracted crowds in the rooms of the Kursaal in San Sebastian, from October 5th to the 8th

Read | 09-10-2014 | Luciana Squadrilli e Gabriele Zanatta | Primo piano

There’s no crisis for Italy when it comes to food

An optimistic Vizzari presenting the guides published by L'Espresso. Romito, Bartolini and Cedroni move upwards

A group photo with the big ones from l'Espresso’s guide I Ristoranti d'Italia 2015. In the middle, director Enzo Vizzari

A group photo with the "big ones" from l'Espresso’s guide I Ristoranti d'Italia 2015. In the middle, director Enzo Vizzari

Read | 09-10-2014 | 19:46 | Carlo Passera | Dall'Italia

Free hand Lopriore in Como

Having left Siena, Paolo starts over in the city where he was born, faithful to himself, following the theme of freshwater fish

Chub... roots, apricots, almonds and bay leaf, a dish from the menu at Kitchen, Paolo Lopriore’s new restaurant in Tavernola, Como, tel. +39.031.516460.

Chub... roots, apricots, almonds and bay leaf, a dish from the menu at Kitchen, Paolo Lopriore’s new restaurant in Tavernola, Como, tel. +39.031.516460.

Read | 07-10-2014 | Paolo Marchi | Cibi Divini

All the friends of Identità New York

The fifth edition of the event at Eataly in Manhattan could not take place without our partners

On Thursday 9th October the fifth edition of Identità New York starts at Eataly. Grana Padano, sponsor since the first edition, this year debuts with Denny Imbroisi, the young testimonial of Progetto Taglio Sartoriale Worldwide, selected during Identità Milano 2014

On Thursday 9th October the fifth edition of Identità New York starts at Eataly. Grana Padano, sponsor since the first edition, this year debuts with Denny Imbroisi, the young testimonial of Progetto Taglio Sartoriale Worldwide, selected during Identità Milano 2014

Read | 07-10-2014 | Identità Golose | Primo piano

The fifth edition of Identità New York

This Thursday, edition number 5 starts at Eataly. A meeting of different generations of great chefs

On Thursday October 9th at 6.30 pm local time, the fifth edition of Identità New York will open with a joint lesson held by Lidia Bastianich and Rosanna Marziale. The 5-day event, with 7 lessons with two chefs each and two dinners inside Eataly NY’s Birreria will focus on the meeting between chefs from different generations and continents. Registrations and details available here

On Thursday October 9th at 6.30 pm local time, the fifth edition of Identità New York will open with a joint lesson held by Lidia Bastianich and Rosanna Marziale. The 5-day event, with 7 lessons with two chefs each and two dinners inside Eataly NY’s Birreria will focus on the meeting between chefs from different generations and continents. Registrations and details available here

Read | 06-10-2014 | Identità Golose | Primo piano

Back to Rome

Fabio Baldassarre is the protagonist in the kitchen of the new The Corner Hotel in the capital

Rome is the city where Baldassarre had his training experience in the kitchen team of Heinz Beck at La Pergola and where he conquered his first star with Altro Mastai. After moving to Milan and Taormina, the chef returns and is in charge of the two restaurants of the new The Corner boutique hotel, located in a villa from the early 20th century in the Aventino neighbourhood

Rome is the city where Baldassarre had his training experience in the kitchen team of Heinz Beck at La Pergola and where he conquered his first star with Altro Mastai. After moving to Milan and Taormina, the chef returns and is in charge of the two restaurants of the new The Corner boutique hotel, located in a villa from the early 20th century in the Aventino neighbourhood

Read | 05-10-2014 | Davide Bertellini | Dall'Italia

The universality of Zibibbo

The heroic oenology in Pantelleria is a candidate for the World Heritage List

After four years, the journey for the candidacy of Zibibbo di Pantelleria to enter the World Heritage List is almost completed: by November, in Paris, the evaluating authority composed by representatives from Peru, Kirgizstan, Nigeria and Latvia will decide whether to propose the registration of Pantelleria’s dossier in the List to the UNESCO intergovernmental committee

After four years, the journey for the candidacy of Zibibbo di Pantelleria to enter the World Heritage List is almost completed: by November, in Paris, the evaluating authority composed by representatives from Peru, Kirgizstan, Nigeria and Latvia will decide whether to propose the registration of Pantelleria’s dossier in the List to the UNESCO intergovernmental committee

Read | 04-10-2014 | Andrea Cuomo | Dall'Italia

Manna’s new skin

The minimalist restyling of Matteo Fronduti’s restaurant was presented a few days ago

Manna’s sign (tel. +39.02.26809153). The restaurant in Milan recently underwent a substantial yet subtle restyling. The goal of this operation was to create greater coherence between the decor and the personal and clear-cut cuisine of Matteo Fronduti, patron and chef

Manna’s sign (tel. +39.02.26809153). The restaurant in Milan recently underwent a substantial yet subtle restyling. The goal of this operation was to create greater coherence between the decor and the personal and clear-cut cuisine of Matteo Fronduti, patron and chef

Read | 03-10-2014 | Niccolò Vecchia | Dall'Italia

A Roseval in Italy? Impossible

A Sardinian chef, a trendy bistro in Paris and the cultural dining differences between Italians and French

Sardinian chef Simone Tondo, 26, in the kitchen of his Roseval, a successful bistro in Paris, in Ménilmontant, opened 2 and a half years ago. During a long chat, we tried to understand whether the format can be replicated in Italy. The answer is no, for many reasons

Sardinian chef Simone Tondo, 26, in the kitchen of his Roseval, a successful bistro in Paris, in Ménilmontant, opened 2 and a half years ago. During a long chat, we tried to understand whether the format can be replicated in Italy. The answer is no, for many reasons

Read | 02-10-2014 | Gabriele Zanatta | Zanattamente buono

London, time for the Cerea brothers

Harrods changes protagonists: after Carlo Cracco it’s the turn of the siblings from Brusaporto

Left to right, Roberto and Enrico Cerea and XXX in an archive photo from Identità Milano. The two brothers from Bergamo, at the helm of restaurant Da Vittorio in Brusaporto, are, as of today, the new protagonists of Stelle di Stelle, with lunches and dinners through the entire month of October at Harrods, London, an important event organised by the great department store together with Identità Golose

Left to right, Roberto and Enrico Cerea and XXX in an archive photo from Identità Milano. The two brothers from Bergamo, at the helm of restaurant Da Vittorio in Brusaporto, are, as of today, the new protagonists of Stelle di Stelle, with lunches and dinners through the entire month of October at Harrods, London, an important event organised by the great department store together with Identità Golose

Read | 01-10-2014 | Identità Golose | Primo piano

The roaring Leone Felice

In Franciacorta, finding out the new path taken by the Albereta. At the helm, young Apulian Fabio Abbattista

Fabio Abbattista, 37 from Apulia, with a long experience next to Heinz Beck, Alain Ducasse and Michel Roux. He’s the new-face of Leone Felice, the new restaurant of the Albereta in Erbusco (Brescia), which ended the twenty-year parenthesis with Gualtiero Marchesi. Tel. +39.030.7762603, closed on Sunday and Monday

Fabio Abbattista, 37 from Apulia, with a long experience next to Heinz Beck, Alain Ducasse and Michel Roux. He’s the new-face of Leone Felice, the new restaurant of the Albereta in Erbusco (Brescia), which ended the twenty-year parenthesis with Gualtiero Marchesi. Tel. +39.030.7762603, closed on Sunday and Monday

Read | 30-09-2014 | Annalisa Cavaleri | Dall'Italia