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

by Philippe Regol

Read | 28-07-2016 | 06:00 | 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

Di Bagheria si iniziò a parlare dopo l’omonimo libro di Dacia Maraini (1993), ma anche quando uscì il capolavoro cinematografico “Baaria” di Giuseppe Tornatore (2009). Una città invocata e raccontata da personaggi di spessore, dai toni alti. Nessuno pensava che prima o poi avremmo menzionato questo borgo di 50mila anime del Palermitano, grazie a un cuoco illuminato: Tony Lo Coco.

by Stefania Lattuca

Read | 26-07-2016 | 06:00 | 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

by Carlo Passera

Read | 25-07-2016 | 17:00 | 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

by Carlo Passera

Read | 25-07-2016 | 06:00 | 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

by Carlo Passera

Read | 22-07-2016 | 06:00 | 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

by Paolo Marchi

Read | 19-07-2016 | 18:00 | 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

by Paolo Marchi

Read | 20-07-2016 | 06:00 | 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)

by Carlo Passera

Read | 19-07-2016 | 06:00 | 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 | 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

by Paolo Marchi

Read | 18-07-2016 | Dall'Italia

38 madeleine biscuits against dysphagia

Mauro Uliassi co-authored a book with recipes that give taste and joy to those who find it hard to swallow

Meat lasagne in the style of the Marche, one of the 38 recipes in the book Nutrirsi con gusto, by authors Mauro Uliassi and Paolo Piaggesi, publisher Fondazione Serena Onlus for Centro Clinico Nemo in Milan (for enquiries and purchases +39.02.91433773 and camilla.pietrantonio@centrocliniconemo.it). The preparations were designed for those who suffer from dysphagia and find it hard to swallow food and liquids

Meat lasagne in the style of the Marche, one of the 38 recipes in the book "Nutrirsi con gusto", by authors Mauro Uliassi and Paolo Piaggesi, publisher Fondazione Serena Onlus for Centro Clinico Nemo in Milan (for enquiries and purchases +39.02.91433773 and camilla.pietrantonio@centrocliniconemo.it). The preparations were designed for those who suffer from dysphagia and find it hard to swallow food and liquids

Read | 12-07-2016 | 06:00 | Gabriele Zanatta | In libreria

Ciaolà for Rio 2016, here’s the recipe

A mousse and four sauces in different colours: here’s how Davide Oldani recreated the Olympic torch

Here’s the recipe for Ciaolà, the dish Davide Oldani, Sport and food ambassador of the Italian team in the Olympics, created in view of Rio de Janeiro 2016. It unites a mousse and four sauces in different colours, stylising the Olympic torch

Here’s the recipe for Ciaolà, the dish Davide Oldani, Sport and food ambassador of the Italian team in the Olympics, created in view of Rio de Janeiro 2016. It unites a mousse and four sauces in different colours, stylising the Olympic torch

Read | 09-07-2016 | 13:00 | Davide Oldani | Signature Dishes

Oldani’s dish for the Olympics

The chef-ambassador: «I put our culture and the Brazilian one together». Plus he invites Bottura to Casa Italia

Davide Oldani, Sport and food ambassador of Italy in the coming Olympic Games in Rio de Janeiro, created Ciaolà for the occasion.It’s «a horizontal dish, a meeting of two cultures, of two countries, Italy and Brazil, which I represented through their colours, flavours and aromas: all around a stylised torch» (photo by Brambilla-Serrani)

Davide Oldani, Sport and food ambassador of Italy in the coming Olympic Games in Rio de Janeiro, created Ciaolà for the occasion.It’s «a horizontal dish, a meeting of two cultures, of two countries, Italy and Brazil, which I represented through their colours, flavours and aromas: all around a stylised torch» (photo by Brambilla-Serrani)

Read | 09-07-2016 | 11:00 | Carlo Passera | Dal Mondo

Italy’s gems: products and tradition

An interview with David Kinch, of Manresa. «A place where you like to dine? Aromando in Milan»

Read | 08-07-2016 | 12:00 | Carlo Passera | Dal Mondo

The Clink, the 'good' jail

Italian-British Alberto Crisci, a finalist in the Basque Culinary World Prize, tells us about his project

The Clink founder Alberto Crisci is one of the 20 finalists in the Basque Culinary World Prize. The finalists were selected based on the social value of their work as restaurateurs. The Prize will assign 100 thousand euros to the best project

The Clink founder Alberto Crisci is one of the 20 finalists in the Basque Culinary World Prize. The finalists were selected based on the social value of their work as restaurateurs. The Prize will assign 100 thousand euros to the best project

Read | 07-07-2016 | 18:00 | Niccolò Vecchia | Dal Mondo

I stand for Aborigines

Meeting Jock Zonfrillo, who told us about his cuisine, Bottura, Scabin and much more

The cooking of Italian-Scottish (now in Australia) Jock Zonfrillo researches the original Australian identity. This is why it uses over 60 aboriginal products and makes their cooking techniques contemporary. We met the chef at Bulgari in Milan. And he told us that...

The cooking of Italian-Scottish (now in Australia) Jock Zonfrillo researches the original Australian identity. This is why it uses over 60 aboriginal products and makes their cooking techniques contemporary. We met the chef at Bulgari in Milan. And he told us that...

Read | 04-07-2016 | 18:00 | Carlo Passera | Carlo Mangio

Symmetry Breakfast, with love

Doubled up breakfasts, fantastic food and a London based couple: today's Instagram sensation

Il londinese Michael Zee ogni mattina prepara una colazione diversa, perfettamente simmetrica, per sé e per il suo compagno Mark van Beek. Le foto di Symmetry Breakfast sono diventate virali e i due hanno centinaia di migliaia di followers su Instagram

Il londinese Michael Zee ogni mattina prepara una colazione diversa, perfettamente simmetrica, per sé e per il suo compagno Mark van Beek. Le foto di Symmetry Breakfast sono diventate virali e i due hanno centinaia di migliaia di followers su Instagram

Read | 30-06-2016 | 17:00 | Federica Carr | Dal Mondo

The summer of sensible fish

What should you eat and what should you avoid by the sea? A chat with Scarselli of Bikini in Vico

Giorgio Scarselli, born in 1969, restaurant manager at Bikini, the beach resort founded by his grandfather Franco 60 years ago in Vico Equense, in Sorrento’s Peninsula (Naples). Third generation of fishermen, he works hard to elevate seafood culture, stressing seasonality and promoting scarcely used species

Giorgio Scarselli, born in 1969, restaurant manager at Bikini, the beach resort founded by his grandfather Franco 60 years ago in Vico Equense, in Sorrento’s Peninsula (Naples). Third generation of fishermen, he works hard to elevate seafood culture, stressing seasonality and promoting scarcely used species

Read | 29-06-2016 | 06:00 | Gabriele Zanatta | Zanattamente buono

50 Best: Italy’s four of a kind sponsors

In New York Ferrari joins Acqua Panna S.Pellegrino, Grana Padano and Lavazza

Massimo Bottura on the night of the 13th of June in New York, after his brand new victory in the 2016 World's 50 Best Restaurants, signs a magnum of Metodo Classico Ferrari. Copyright The World’s 50 Best Restaurants

Massimo Bottura on the night of the 13th of June in New York, after his brand new victory in the 2016 World's 50 Best Restaurants, signs a magnum of Metodo Classico Ferrari. Copyright The World’s 50 Best Restaurants

Read | 29-06-2016 | 18:00 | Identità Golose | Primo piano

Here’s my story of Francescana

Grignaffini remembers the years that transformed cuisine: «In 1996 there was a genius in Via Stella»

Massimo Bottura in the car with Andrea Grignaffini – chef and food expert share a passion for speed – and at the first participation in Identità Golose in the winter of 2006 in Milan. Since then, the chef from Modena has always returned

Massimo Bottura in the car with Andrea Grignaffini – chef and food expert share a passion for speed – and at the first participation in Identità Golose in the winter of 2006 in Milan. Since then, the chef from Modena has always returned

Read | 27-06-2016 | 12:00 | Andrea Grignaffini | Primo piano

Comparing the service at Reale and Spazio

Cristiana Romito and Gianni Sinesi discuss similar and different aspects in the two hospitality formats (part II)

What’s similar and what differs between the dining room in the main restaurant Reale Casadonna in Castel di Sangro (3 Michelin stars) and the service in the 3 Spazio restaurants (accessible fine dining) in Rivisondoli, Rome and Milan? Cristiana Romito and Gianni Sinesi discuss this. They end with an important note: The best chef is a chef who also understands the dining room (in the photo by Francesco Fioramonti, dining room and kitchen at Spazio Roma, inside Eataly Ostiense)

What’s similar and what differs between the dining room in the main restaurant Reale Casadonna in Castel di Sangro (3 Michelin stars) and the service in the 3 Spazio restaurants (accessible fine dining) in Rivisondoli, Rome and Milan? Cristiana Romito and Gianni Sinesi discuss this. They end with an important note: "The best chef is a chef who also understands the dining room" (in the photo by Francesco Fioramonti, dining room and kitchen at Spazio Roma, inside Eataly Ostiense)

Read | 24-06-2016 | 06:00 | Cristiana Romito and Gianni Sinesi | In sala

The pillars in Niko's dining rooms

The protagonists of a perfect hospitality. Cristiana Romito and Gianni Sinesi tell their story (part I)

The dining room staff at restaurant Reale Casadonna in Castel di Sangro (L'Aquila), 3 Michelin stars and 84th in the World's 50 Best. Together with the authors of this two-part piece, maître Cristiana Romito (already maître of the year for the Guida di Identità Golose) and sommelier Gianni Sinesi (respectively third and second from the left), left to right there’s Matteo Albanesi, Ileana D'Ercole and Simone Angeletti

The dining room staff at restaurant Reale Casadonna in Castel di Sangro (L'Aquila), 3 Michelin stars and 84th in the World's 50 Best. Together with the authors of this two-part piece, maître Cristiana Romito (already maître of the year for the Guida di Identità Golose) and sommelier Gianni Sinesi (respectively third and second from the left), left to right there’s Matteo AlbanesiIleana D'Ercole and Simone Angeletti

Read | 23-06-2016 | 12:00 | Cristiana Romito and Gianni Sinesi | In sala

Behind The 50 Best

The first list involving the entire world rewards chefs from every continent. The French case

The liberating cry of Massimo Bottura in New York on Monday 13th June 2016 after winning the World's 50 Best Restaurants for the first time. Photo copyright The World’s 50 Best Restaurants

The liberating cry of Massimo Bottura in New York on Monday 13th June 2016 after winning the World's 50 Best Restaurants for the first time. Photo copyright The World’s 50 Best Restaurants

Read | 23-06-2016 | 17:00 | Paolo Marchi | Primo piano

Niederkofler’s two delicious decades

Twenty dishes, one per each year, portray the silent avantgarde of the travelling chef

Read | 22-06-2016 | Carlo Passera | Carlo Mangio

The new Oldani, a change of pace

First day at D'O - new version: it’s like a Ferrari warming up. A video interview with the chef

Read | 15-06-2016 | Carlo Passera | Carlo Mangio
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