ENG - Italian FOOD&WINE Festival

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

Fresh air at the Albereta, the resort in the heart of Franciacorta that for twenty years was Gualtiero Marchesi’s temple of taste. Today, the “home” of the Moretti family (Bellavista wine and much more) reinvents itself and opens not only to gourmands but also to a younger and more international clientele.

by Annalisa Cavaleri

Read | 30-09-2014 | Dall'Italia

All about Toutain

Discovering the 33-year-old French talent, the best foreign chef according to Guida di Identità 2015

French chef David Toutain, since December 2014 the chef of the homonymous restaurant at 29, Rue Surcouf, Parigi, +33.(0)1.45501110. According to the eighth edition of Identità Golose’s Guida ai ristoranti di Italia, Europa e Mondo, out next November, he’s the Best Foreign Chef. He follows Pascal Barbot (2008), Renè Redzepi (2009), Josean Alija (2010), Inaki Aizpitarte (2011), Giovanni Passerini (2011), Daniel Humm (2012) and Kobe Desramaults (2013)

French chef David Toutain, since December 2014 the chef of the homonymous restaurant at 29, Rue Surcouf, Parigi, +33.(0)1.45501110. According to the eighth edition of Identità Golose’s Guida ai ristoranti di Italia, Europa e Mondo, out next November, he’s the Best Foreign Chef. He follows Pascal Barbot (2008), Renè Redzepi (2009), Josean Alija (2010), Inaki Aizpitarte (2011), Giovanni Passerini (2011), Daniel Humm (2012) and Kobe Desramaults (2013)

La prima volta che ci capitò di leggere di questo 33enne originario della Bassa Normandia fu 3 o 4 anni fa. Il critico spagnolo Rafa Santos scrisse folgorato dell’Agapè Substance, un incasinatissimo bistrot parigino regolato dallo smisurato talento sui vegetali del suo regista David Toutain.

by Gabriele Zanatta

Read | 29-09-2014 | Zanattamente buono

Caterina, respect as a goal

From Dattilo to Romito and back: the story of a young woman and her vocation for cuisine

Young Caterina Ceraudo, here beside her father, Roberto, is now the chef at family restaurant Dattilo, where she took her first steps, at an early age, helping around the tables on her free days. She then fell in love with this job, studied at Niko Romito’s Scuola di Alta formazione e Specializzazione professionale, and returned to Calabria to face the challenge in the family kitchen

Young Caterina Ceraudo, here beside her father, Roberto, is now the chef at family restaurant Dattilo, where she took her first steps, at an early age, helping around the tables on her free days. She then fell in love with this job, studied at Niko Romito’s Scuola di Alta formazione e Specializzazione professionale, and returned to Calabria to face the challenge in the family kitchen

My adventure and my journey in the world of cuisine began in 2006, when I spent my summer holidays helping around in the family restaurant, Dattilo, opened a few years earlier. Even my studies, thanks to a degree in Viticulture and Oenology at the University of Pisa, had led me towards the world of food and wine.

by Caterina Ceraudo

Read | 26-09-2014 | Penna al cuoco

An innovative harvest

Crowdfunding to finance Progetto Alpha: a new tool for olive picking

In many cases, olive picking is still done with ancient, traditional, long and demanding methods. Alpha is a tool, created by Luca Di Zio, that could help in this task without forsaking the integrity of the fruits

In many cases, olive picking is still done with ancient, traditional, long and demanding methods. Alpha is a tool, created by Luca Di Zio, that could help in this task without forsaking the integrity of the fruits

The olive picking season is approaching, a ritual that is rich in charm – at least where ancient olive groves have not been substituted by intensive ones, among whose tidy lines of trees can pass the large mechanical trunk shakers – but which requires lots of effort for those at work, who often still pick the olives manually or at best with the use of olive harvesters, a sort of electric or mechanical rakes that instead of shaking the trunk of the tree only beat the branches, facilitating the falling of the olives.

by Luciana Squadrilli

Read | 21-09-2014 | Frantoio Squadrilli

The wines of Chicago: Southern Italy

We finish the presentation of the producers participating in the Italian Food & Wine Festival

From Tuesday 14th till Thursday 16th October, Eataly Chicago will host the first edition of the Italian Food and Wine Festival. On Wednesday 15th the main protagonists will be the 30 wineries selected by the Merano Wine Festival. Today, the third and final focus on the wineries participating from Southern Italy

From Tuesday 14th till Thursday 16th October, Eataly Chicago will host the first edition of the Italian Food and Wine Festival. On Wednesday 15th the main protagonists will be the 30 wineries selected by the Merano Wine Festival. Today, the third and final focus on the wineries participating from Southern Italy

Southern wineries at the Food & Wine Festival in Chicago will be represented, as for Campania, by Mastroberardino, which is undoubtedly one of the names that has written the history of high quality Italian wines. We’re in the heart of Irpinia and today at the helm of this winery there’s Piero Mastroberardino who has focused on the valorisation of autochthonous grape varieties. Available for tasting, in Chicago, there will be...

by Cinzia Benzi

Read | 20-09-2014 | Primo piano

Al Mercato’s luchadores

Eugenio Roncoroni and Beniamino Nespor open their Taco Bar: it’s their third restaurant in Milan

The golden wood oven, inherited from the pizzeria that was previously located here, is one of the strongpoints of the new Taco & Cocktail Bar of Al Mercato (+39.02.36767328 ). Eugenio Roncoroni and Beniamino Nespor continue to bring the flavours of the best street food in the world to Milan, this time dedicating themselves to the Mexican influences they both collected during their Californian experience

The golden wood oven, inherited from the pizzeria that was previously located here, is one of the strongpoints of the new Taco & Cocktail Bar of Al Mercato (+39.02.36767328 ). Eugenio Roncoroni and Beniamino Nespor continue to bring the flavours of the best street food in the world to Milan, this time dedicating themselves to the Mexican influences they both collected during their Californian experience

In less than four years Eugenio Roncoroni and Beniamino Nespor, chefs and patrons at Al Mercato, have become a pillar in the Milanese restaurant scene. They started with a "two-faced" restaurant, like Janus, with two entrance doors in Via Sant'Eufemia: one leads to the Burger Bar, where possibly the best hamburger in town is served, while the other to the real restaurant, where you can taste the more sophisticated and creative cuisine of the two chefs.

by Niccolò Vecchia

Read | 19-09-2014 | Dall'Italia

Trani and happiness

A rain of goodness has recently fallen over the town in Apulia. Here are the photos and the protagonists

The Fake tomato with real tuna by chef Michele Rotondo of Masseria Petrino in Palagianello (Taranto), one of the endless delicacies that during the last weekend have characterised the Trani International Festival, a feast dedicated to good food and its protagonists (photos and photo gallery by Giuseppe Tricarico)

The Fake tomato with real tuna by chef Michele Rotondo of Masseria Petrino in Palagianello (Taranto), one of the endless delicacies that during the last weekend have characterised the Trani International Festival, a feast dedicated to good food and its protagonists (photos and photo gallery by Giuseppe Tricarico)

Trani International festival, from September 11th till the 14th, the lady of the Adriatic sea has showcased an Apulia that was in great shape. And an army of chefs, producers, wine makers who have demonstrated surprising flexibility by adjusting their performances to the themes of the four evenings

Read | 18-09-2014 | Dall'Italia

Joia turns 25

Leemann opened his natural cuisine restaurant on September 16th 1989: "Oh, the vegetables we’ve cleaned!"

Pietro Leemann, chef and patron of restaurant Joia, alta cucina naturale in Milan, announces, with the help of his hands, that his restaurant with a very strong vegetarian and vegan vocation has just turned 25. The Italian-Swiss chef (his mother being from Valtellina, his father from Ticino), opened it in Via Panfilo Castaldi 18, tel. +39.02.29522124, on September 16th 1989. The last renovations took place this August

Pietro Leemann, chef and patron of restaurant Joia, alta cucina naturale in Milan, announces, with the help of his hands, that his restaurant with a very strong vegetarian and vegan vocation has just turned 25. The Italian-Swiss chef (his mother being from Valtellina, his father from Ticino), opened it in Via Panfilo Castaldi 18, tel. +39.02.29522124, on September 16th 1989. The last renovations took place this August

 

Yesterday, on Tuesday 16th in the morning, I had the pleasure of returning to the Pavé, in Via Felice Casati 27 in Milan, to speak of vegan cuisine with Pietro Leemann, who was original even when it came to breakfast, thanks to a barley cappuccino, something that unites two things that don’t thrill me much: cappuccino (it kills the coffee) and barley. He ordered it and drank it, that’s fine. I kept my black and hot espresso close to me.

 

by Paolo Marchi

Read | 17-09-2014 | Affari di Gola di Paolo Marchi

Against food waste

Even fine dining can contribute to a more intelligent and sustainable consumption of food

The beautiful dish called Solaris –portrayed by courtesy of its author, Pietro Leemann – is an example of how you can profitably use all the parts of an ingredient, in this case tomato seeds. Lisa Casali tells us how even chefs can offer virtuous examples and precious lessons on how to reduce food waste

The beautiful dish called Solaris –portrayed by courtesy of its author, Pietro Leemann – is an example of how you can profitably use all the parts of an ingredient, in this case tomato seeds. Lisa Casali tells us how even chefs can offer virtuous examples and precious lessons on how to reduce food waste

The economic crisis has had at least one positive effect: we waste less food. Indeed, waste has undergone a significant reduction in the last few years, both for economic reasons and as a consequence of various initiatives across Europe that were aimed especially at making consumers aware. The home sector, in Europe, represents 42% of the food waste, producers 42%, the restaurant industry 14% and sales 5% (both wholesale and retail). Restaurants are undoubtedly very careful to waste as little as possible, first of all for economic reasons...

by Lisa Casali

Read | 16-09-2014 | Green

Cardoncelli will fly to New York

Campania in Manhattan with Identità, in the name of the mushroom dear to chef Vitantonio Lombardo

Here’s Pizza in black, the black pizza (the colour is given by vegetable charcoal) created by Vitantonio Lombardo as a tribute to Davide Scabin, chef and patron at Combal.zero in Rivoli near Torino. The owner of Locanda Severino in Caggiano, a village on the border between Campania and Basilicata, charms with the scents of the black truffle from his land. Beware: the caviar is not made with sturgeon, it doesn’t come from the sea, in fact

Here’s Pizza in black, the black pizza (the colour is given by vegetable charcoal) created by Vitantonio Lombardo as a tribute to Davide Scabin, chef and patron at Combal.zero in Rivoli near Torino. The owner of Locanda Severino in Caggiano, a village on the border between Campania and Basilicata, charms with the scents of the black truffle from his land. Beware: the caviar is not made with sturgeon, it doesn’t come from the sea, in fact

The presentation, on Friday September 12th in Naples, given by Regione Campania for Identità New York was the trampoline that led me to dine that night at Vitantonio Lombardo’s Locanda Severino in Caggiano, a place that is by a few inches still in the province of Salerno since after getting out of a tunnel that goes through the rock on which it is located, one arrives in Basilicata, the region from which the chef comes from.

Between Caggiano and the Tyrrhenian Sea there are the Alburni mountains. Here lived the Titans, as recalled by Greek mythology, and Vitantonio must have their same strength in order to run a restaurant that...

by Paolo Marchi

Read | 15-09-2014 | Primo piano

Identità Milano 2015

A healthy intelligence

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

All queuing for the 2.0 ice cream

An ice cream shop in San Francisco uses nitrogen: once an innovation, today it is a daily matter

A child in front of two Brrr, the ice cream machines invented by Robyn Sue Fisher: they use liquid nitrogen

A child in front of two Brrr, the ice cream machines invented by Robyn Sue Fisher: they use liquid nitrogen

Read | 15-09-2014 | Carlo Passera | Carlo Mangio

Italy invades San Sebastian

Twenty-one chefs from the Peninsula are ready to disembark on the stage of Gastronomika in the Basque Country

A small delegation of the Italian chefs who will get on the stage of Gastronomika, the fine dining congress in San Sebastian, in the Basque Country, from October 6th till the 8th. Left to right, Lorenzo Cogo of El Coq in Marano Vicentino (Vicenza), Viviana Varese of Alice in Milan, Matias Perdomo and Simon Press of Pont de Ferr in Milan and Andrea Berton of restaurant Berton. The photo was taken at Eataly Milano last May 12th

A small delegation of the Italian chefs who will get on the stage of Gastronomika, the fine dining congress in San Sebastian, in the Basque Country, from October 6th till the 8th. Left to right, Lorenzo Cogo of El Coq in Marano Vicentino (Vicenza), Viviana Varese of Alice in Milan, Matias Perdomo and Simon Press of Pont de Ferr in Milan and Andrea Berton of restaurant Berton. The photo was taken at Eataly Milano last May 12th

Read | 13-09-2014 | Identità Golose | Dal Mondo

A strangely sweet couscous

Viviana Varese’s recipe closes the presentation of the dishes to be served on Monday September 15th

Viviana Varese, chef at Alice, the gourmet restaurant on the second floor of Eataly Milano Smeraldo, which opened last March 21st, illustrates the preparation of the last of the six dishes that will be the protagonists at Identità Cous Cous. Even the dessert will be based on the evening’s main ingredient next Monday: Couscous with mint and Tonka beans with beetroot earth, ricotta cream and strawberry grape sorbet

Viviana Varese, chef at Alice, the gourmet restaurant on the second floor of Eataly Milano Smeraldo, which opened last March 21st, illustrates the preparation of the last of the six dishes that will be the protagonists at Identità Cous Cous. Even the dessert will be based on the evening’s main ingredient next Monday: Couscous with mint and Tonka beans with beetroot earth, ricotta cream and strawberry grape sorbet

Read | 13-09-2014 | Viviana Varese | Signature Dishes

Couscous stuffed with couscous

Enrico Panero will be in Milan on September 15th with his interpretation of the Sicilian cannolo

Enrico Panero, chef at Eataly in Florence, will arrive at Eataly Smeraldo on September 15th for a new Tavole di Identità Golose event. He will bring a dish called 100 couscous, a special fish cannolo made by using only the main ingredient in our next craveable event

Enrico Panero, chef at Eataly in Florence, will arrive at Eataly Smeraldo on September 15th for a new Tavole di Identità Golose event. He will bring a dish called 100% couscous, a special fish cannolo made by using only the main ingredient in our next craveable event

Read | 12-09-2014 | Enrico Panero | Signature Dishes

Andrea Provenzani’s Sicily

The chef from Milan concentrated the flavours of Trinacria in a dish for Identità Cous Cous

Andrea Provenzani of Il Liberty in Milan will bring the dish that allowed him to win the preview of the Cous Cous Fest this year to the new Le Tavole di Identità Golose event, on Monday September 15th: Swordfish with onions and Marsala, couscous with saffron and raisins, pesto with wild fennel, pistachio and candied lemon, almond milk and aubergine ash

Andrea Provenzani of Il Liberty in Milan will bring the dish that allowed him to win the preview of the Cous Cous Fest this year to the new Le Tavole di Identità Golose event, on Monday September 15th: Swordfish with onions and Marsala, couscous with saffron and raisins, pesto with wild fennel, pistachio and candied lemon, almond milk and aubergine ash

Read | 11-09-2014 | | Signature Dishes

The fairy tale of the Danish hot dog

The Aarhus Food Festival and the re-vitalisation of a declining symbol of street food

Four of the competing participants last Sunday on the seventh edition of the Danish Hot Dog Championship, within the Food Festival in Aarhus, the second most important city in Denmark. The contest included the products of 8 traditional sellers and the creative versions of 16 important chefs, including Paul Cunningham and Henrik Yde, who were previously speakers at Identità Milano. A case history worth studying

Four of the competing participants last Sunday on the seventh edition of the Danish Hot Dog Championship, within the Food Festival in Aarhus, the second most important city in Denmark. The contest included the products of 8 traditional sellers and the creative versions of 16 important chefs, including Paul Cunningham and Henrik Yde, who were previously speakers at Identità Milano. A case history worth studying

Read | 10-09-2014 | Gabriele Zanatta | Zanattamente buono

Fabrizio Ferrari’s Couscous

Citron, kefir and umbrine for one of the recipes that will be part of the evening on Monday 15th

A dish both fresh and tasty: Couscous with citron albedo, toasted almonds and fried scallion with umbrine tuna in a salad made with baby spinach and seasoned with kefir and miso, by the young chef from Lecco Fabrizio Ferrari. It will be in the menu of Identità Cous Cous on Monday September 15th

A dish both fresh and tasty: Couscous with citron albedo, toasted almonds and fried scallion with umbrine tuna in a salad made with baby spinach and seasoned with kefir and miso, by the young chef from Lecco Fabrizio Ferrari. It will be in the menu of Identità Cous Cous on Monday September 15th

Read | 10-09-2014 | Fabrizio Ferrari | Signature Dishes

Identità Cous Cous: Alice Delcourt

The lamb-based recipe by Erba Brusca’chef: one of the protagonists this Monday in Milan

From today until Saturday, we present the recipes for the dishes that will be served on Monday 15th during Identità Cous Cous, the first event of the new season of Identità Golose’s Tavole dinner events. The first is Couscous with braised lamb with onions and honey, raisins, almonds and spices, thanks to which Alice Delcourt won the Cous Cous Fest in 2012

From today until Saturday, we present the recipes for the dishes that will be served on Monday 15th during Identità Cous Cous, the first event of the new season of Identità Golose’s Tavole dinner events. The first is Couscous with braised lamb with onions and honey, raisins, almonds and spices, thanks to which Alice Delcourt won the Cous Cous Fest in 2012

Read | 09-09-2014 | Alice Delcourt | Signature Dishes

The evolution of a trattoria

La Locandiera in Bernalda, Basilicata, and the exercise that renews flavours every day

The rustic décor at La Locandiera in Corso Umberto 194 in Bernalda (Matera), +39.0835.543241, the trattoria-osteria owned by sisters Maria and Clara Gallotta, almost entirely run by women. Maître and sommelier Francesco Russo, son of Maria, is the only man in the staff, which includes sisters Flavia and Mariangela

The rustic décor at La Locandiera in Corso Umberto 194 in Bernalda (Matera), +39.0835.543241, the trattoria-osteria owned by sisters Maria and Clara Gallotta, almost entirely run by women. Maître and sommelier Francesco Russo, son of Maria, is the only man in the staff, which includes sisters Flavia and Mariangela

Read | 08-09-2014 | Luciana Squadrilli | Dall'Italia

Rebuilding the olive

Thanks to the creativity of some chefs in the Marche, the tradition of the famous fried food from Ascoli is renewed

Stuffed olives all'ascolana in the classic and orthodox version, as prepared by Maria Elena Cicchi, from Ascoli for generations and owner of Agriturismo Villa Cicchi in Rosara. This delicacy, however, is so rooted in the tradition of the Marche and Italy that it can be beautifully re-interpreted, especially by great chefs such as Mauro Uliassi

Stuffed olives all'ascolana in the classic and orthodox version, as prepared by Maria Elena Cicchi, from Ascoli for generations and owner of Agriturismo Villa Cicchi in Rosara. This delicacy, however, is so rooted in the tradition of the Marche and Italy that it can be beautifully re-interpreted, especially by great chefs such as Mauro Uliassi

Read | 06-09-2014 | Laura Di Pietrantonio | Dall'Italia

It’s a great Italy in London

Five top chefs will be at Harrods for the next 5 months. Conquering the United Kingdom

The 5 protagonists of Stelle di Stelle, lunches and dinners will be hosted in the restaurant on the lower ground floor of Harrods, in London, from this month until January 2015, one chef per month. Left to right, Carlo Cracco of Cracco in Milan (September) Annie Feolde of Enoteca Pinchiorri (December), Enrico Cerea of Da Vittorio in Brusaporto (October), Enrico Crippa of Piazza Duomo in Alba (January) and Gennaro Esposito of Torre del Saracino in Vico Equense (November)

The 5 protagonists of Stelle di Stelle, lunches and dinners will be hosted in the restaurant on the lower ground floor of Harrods, in London, from this month until January 2015, one chef per month. Left to right, Carlo Cracco of Cracco in Milan (September) Annie Feolde of Enoteca Pinchiorri (December), Enrico Cerea of Da Vittorio in Brusaporto (October), Enrico Crippa of Piazza Duomo in Alba (January) and Gennaro Esposito of Torre del Saracino in Vico Equense (November)

Read | 05-09-2014 | Gabriele Zanatta | Primo piano

Harrods and Cracco’s caprese

The sky above London is full of stars, the same chefs who are changing Italian cuisine

Carlo Cracco, portrayed yesterday, on Tuesday September 2nd, in front of some photos of his signature dishes, at Stelle di Stelle, the pop-up restaurant created for 5 months by Identità Golose inside the Wine Bar at Harrods, in collaboration with Harrods. This is the fifth edition of Identità London, the second one in the department store on Brompton Road in Knightsbridge

Carlo Cracco, portrayed yesterday, on Tuesday September 2nd, in front of some photos of his signature dishes, at Stelle di Stelle, the pop-up restaurant created for 5 months by Identità Golose inside the Wine Bar at Harrods, in collaboration with Harrods. This is the fifth edition of Identità London, the second one in the department store on Brompton Road in Knightsbridge

Read | 03-09-2014 | Paolo Marchi | Primo piano

Scabin’s Mulino a Vino

A preview of the menu created by the chef of Combal.Zero for the new restaurant in Manhattan

The complete Mulino a Vino team: Davide Scabin designed a special menu to match the wine list for the new restaurant in New York, run by entrepreneur Paolo Meregalli, who’s already the owner of the homonymous wine bar in Monza. The opening is coming up, but thanks to a dinner dedicated to “friends and family we can anticipate the details and the dishes in the soon to be born restaurant in the Big Apple

The complete Mulino a Vino team: Davide Scabin designed a special menu to match the wine list for the new restaurant in New York, run by entrepreneur Paolo Meregalli, who’s already the owner of the homonymous wine bar in Monza. The opening is coming up, but thanks to a dinner dedicated to “friends and family” we can anticipate the details and the dishes in the soon to be born restaurant in the Big Apple

Read | 03-09-2014 | Dino Borri | Dal Mondo

Vegetable garden guerrilla

GAS, CSA and Guerrilla Gardeners: new ways of shared cultivation and food distribution

An entire edible city: it’s not a dream that could never come true but Pam Warhurst’s ambitious project called Incredible Edible. In Todmorden, in England, she managed to get local authorities and citizens involved in the creation of many spaces for shared cultivation

An entire edible city: it’s not a dream that could never come true but Pam Warhurst’s ambitious project called Incredible Edible. In Todmorden, in England, she managed to get local authorities and citizens involved in the creation of many spaces for shared cultivation

Read | 04-09-2014 | Cinzia Piatti | Piatti downunder

Precious tempeh

Discovering the food made with fermented yellow soybeans. A great vegetarian resource

(foto Emanuele De Marco)

(foto Emanuele De Marco)

Read | 02-09-2014 | Gabriele Pompei | Naturalmente