Bangkok's Nahm has been voted the best restaurant according to the S.Pellegrino Asia's World's 50 Best. The restaurant by chefs Thompson and Polsuk (recently seen at Identità Milano) ensues Tokyo's Narisawa, who ranked second this year. At the 3rd place, an Indian restaurant, Gaggan, based in Bangkok. Hong Kong's Amber ranked 4th and Tokyo's Ryugin 5th. With 17 restaurants out of the 50 China is the most represented country in the list
Paris, France, March 16-18th: the next edition of Omnivore, the "100% jeune cuisine" cooking congress, is ready to start at the Maison de la Mutualité, rue Saint Victor. In between the French chefs, both promising and already successful - from Piège to Toutain; from Pierre Gagnaire to Guillame Monjuré - the schedule will include two Italians: Pino Cuttaia from Sicily and bread-and-pizza chef Gabriele Bonci from Rome
An important dinner will take place on Sunday February the 9th at Trussardi Alla Scala in Milan: resident chef Luigi Taglienti will host colleagues Dylan Jones and Bo Songvisava of Bo.lan restaurant in Bangkok, for a special meal organized together with Identità Golose. The tasting menu will include 6 dishes at the cost of 150 euro per person. For informations and bookings, firstname.lastname@example.org, +39.366,6467249
France has just won the sixth edition of Coppa del Mondo di Gelateria, Ice-cream world cup, at Sigep in Rimini. The team's subject, led by Elie Cazaussus and composed by Christophe Bouret, Benoit Lagache, Jean Christophe Vitte and Yazid Ichemrahen was about “Leonardo Da Vinci's universe”. Italy ranked second with Stefano Biasini, Massimo Carnio, Marco Martinelli e Luca Mazzotta. Poland ranked third
Starting today, Luigi Nastri, always a chef of Settembrini in Rome, is the cook chief of Gazzetta restaurant in Paris. The former chef (and founder) Petter Nillson decided it was time to go back to Stockholm where his family lives. As Scatti di Gusto states, the Roman colony in Paris is now stronger than ever: after Giovanni Passerini at Rino, now it's time for Luigi Nastri
Pakta in Barcelona, Amass and Bror in Copenaghen, Carbone and Mission Cantina in New York, Chengdu Taste in Los Angeles, Edwins in Cleveland, Saltimporten Canteen in Malmö. Sweden, Vin Papillon in Montreal (Canada). These are just a few of many restaurants quoted into the traditional Eater's survey. The renowned food online magazine asked the opinion to several important food journalists and experts
Ivan Icra Salicrù of restaurant Ronda in Dubai was nominated chef of the year by Gvci, Gruppo virtuale di cuochi italiani, an award estabilished to celebrate non Italian chefs cooking Italian cuisine abroad. Salicrù will receive a silver plate and will be invited to take part, next January the 17th, to the International Day of Italian Cuisines. The Italian dish they celebrate this year is Spaghetti with tomato and basil
Dolomiti mountains are hosting AltoGusto, a gastronomic tour dedicated to cucina d'autore in the best restaurants of the area, with menu inspired by the theme "Cinema in the kitchen". On Friday December 13th, you can have dinner at Tivoli in Cortina d'Ampezzo (Belluno) with chef Graziano Prest and Cantine Ferrari, together with an homage to actor Alberto Sordi. AltoGusto will proceed then with 6 more dinners
December 2nd 2012 – December 2nd 2013 – the English version of Identità Golose’s website turns one. During the past 365 days, Slawka G. Scarso’s team has translated as many as 410 articles in 28 sections, a great number of pieces to be added to the over 300 portraits of chefs and to the hundreds of recipes that have enriched the website from the start. This important project aims to increase the audience of enthusiasts far beyond the Italian borders
Tomorrow night, great dinner at Eataly Lingotto in Turin. They will celebrate the 10th year anniversary of restaurant Casa Vicina - Guido per Eataly, one Michelin star. Together with Claudio and Anna Vicina there will also be chef Peter Brunel. Dinner is 75 euro per person, wines included, 8 courses from Potato cooked in argyle together with rice stems and trout eggs to an Inusual panettone. For bookings +39.011.19506840
It's called Operazione Parigi and it's a project that is "going to take Italian food culture to the gastronomic capital of the world", with lectures on excellence held at the Italian institute of culture taken by Massimo Bottura, the first promoter, together with 16 important colleagues: Uliassi, Cedroni, Esposito, Perbellini, Cuttaia, Sultano, Oldani, Romito, Alajmo, Cannavacciuolo, Cracco, Scabin, Beck, Crippa, Berton, Cerea and Niederklofer
With a dinner cooked by Antonino Cannavacciuolo at Boscareto in Serralunga, we had today at Castello di Grinzane Cavour, near Cuneo, la XIV Asta Mondiale del Tartufo Bianco d'Alba, the Alba white truffle world auction, 11 pieces proposed between Langa and Hong Kong. They collected 274.200 euro in favour of anti-cancer research. A 305 grams truffle will be given to Bill De Blasio, the new New York prime citizen
Andoni Luis Aduriz, chef of restaurant Mugaritz in Erenteria, Bask COuntries, will launch within 2014 in San Sebastian "A restaurant of simple, funny, informal, fresh cuisine", he spoke to newspaper El Pais, "and to be reproduced elsewhere". The same way chosen by several Spanish colleagues such as Paco Roncero with Estado Puro, Quique Dacosta with Vuelve Carolina y Mercatbar, Dani García with Manzanilla and David Muñoz with StreetXo
Next Monday, at 11 am, we'll be launching at Magna Pars Suite in Milan the 7th edition of Guida ai Ristoranti d'autore d'Italia, Europa e Mondo di Identità Golose, with Paolo Marchi as a curator. Some previews: the total number of restaurant reviews is 672, distributed into 30 countries, from Italy to Thailand. More than a hundred authors, including some important chefs. Prefaces are by Oscar Farinetti and Carlo Cracco
A Mountain Gourmet Ski Experience to be held into different mountain sites around Courmayeur (Aosta) from Sunday February the 2nd to Wednesday the 5th together with Heston Blumenthal, Sat Bains and Marcus Wareing, that is 4 gourmet dinners signed by 3 of the greatest British chefs. Info at email@example.com e +44.(0)20.73719111
Identità Milano, tenth edition. (Video IWCA Suisse duration: 7'15'')
Snail stock with malga Knödels, one of the many interesting recipes offered at Roberto Provedani and Fabrizia Meroi at Laite in Sappada (Belluno), tel. +39.0435.469070
For a few weeks now, Ciro Salvo, born in 1977, has been kneading in his 50 Kalò pizzeria in Piazza Sannazzaro 201b in Naples, tel. +39.081.19204667
Grana Padano Millefoglie with chanterelle mushrooms and black truffle by Marco Iachetta, chef at restaurant Muzey in Moscow, Russia, and among the 6 emerging protagonists who competed during the first edition of Taglio Sartoriale Internazionale, organised by Consorzio di Tutela del Grana Padano in collaboration with Identità Golose
«A new generation of cocineros has born, Galician food has boarded the train of contemporary cuisine», smiles Pep Palau, director of the Fórum Gastronómico, a congress that has just ended in La Coruña. Gastronomist Philippe Regol was walking around, after historicising the kitchen evolution of this extreme North-Western part of the Iberian peninsula with these words: «Modern cuisine took a while to take off here, paradoxically this was due to the excellent quality of the raw materials. Today, the dichotomy between tradition and modernity has vanished».
Question: «What happened to you?». Answer: «I was at the market, at the vegetable stand, and I fell over a basket of chards... Now I will have to stop my daily bicycle outings! Indeed it is true that chards, out of season, are bad for you!». Enrico Crippa jokes and looks at the event with philosophy. The recent accident caused him a bandage on his left arm, but the Lombard chef has no intention of leaving the kitchen of Piazza Duomo in Alba and take a break.
As per every year, at the end of February Benvenuto Brunello took place in Montalcino, an event focused in this case on Brunello di Montalcino 2009, Brunello Riserva 2008 and Rosso di Montalcino 2012. It’s always an exciting event, due to the long wait: a wine can in fact be commercialised starting from the fifth year following the harvest. So the aura of magic and expectations should not surprise.
I più attivi e affezionati gourmet di Milano potrebbero aver già raggiunto una volta questo indirizzo. Infatti nell'ex-segheria di via Meda 24 si era tenuta un paio di anni fa un'edizione di Le Grand Fooding. In quel caso però grandi chef e grandi piatti avevano occupato quel luogo solo per qualche giorno: questa volta invece i locali di questo perfetto esemplare di archeologia industriale sono stati dedicati stabilmente a ospitare una cucina di alto livello. La Segheria in questi anni è stata gestita direttamente dalla sua proprietaria, Tanja Solci la quale però, poco meno di due anni fa, ha deciso di volergli trovare una destinazione diversa. E' venuta così l'idea di contattare Carlo Cracco e di proporgli una collaborazione, quasi subito messa in cantiere.
After the peverada presented by Alessandro Negrini and Fabio Pisani of Il Luogo di Aimo e Nadia, we take another trip in time with Voghiera Garlic POD. The gentle and hardly pungent flavour of the bulb from Ferrara in this case becomes the keystone of the Chicken with 100 garlic cloves, a historic recipe taken from a famous author of great French tradition.
We have asked those who attended the tenth edition of Identità Milano to recall their most memorable moment of the three-day-event in a sentence. It could be anything: a lecture, a meeting, a quote, a dish. The result was a mosaic of 100 snap-shots that we will publish in 4 episodes. The last one is today. Moments worth remembering.
We have asked those who attended the tenth edition of Identità Milano to recall their most memorable moment of the three-day-event in a sentence. It could be anything: a lecture, a meeting, a quote, a dish. The result was a mosaic of 100 snap-shots that we will publish in 4 episodes. Here’s the third one.
Dopo la ricetta che è valsa il successo del progetto Taglio Sartoriale Internazionale – The New Generation a Danny Imborisi, pubblichiamo oggi quella del cuoco giapponese Kei Fukada, chef del ristorante Frick di Tokyo e tra i contendenti fino all'ultimo della vitoria finale. Il piatto è stato presentato e valutato nel corso della decima edizione di Identità Milano a una commissione di esperti presieduta da Paolo Marchi. Tra le fila dei giurati: Elisabetta Serraiotto, responsabile marketing e comunicazione del Consorzio di Tutela Grana Padano, i giornalisti Eleonora Cozzella dell'Espresso, Roberto Perrone del Corriere della Sera e lo chef Fabio Pisani di Aimo e Nadia.
E venne il giorno in cui i calabresi Rocco e Pina Princi, a Milano dal 1986 («con una dote iniziale di 100mila lire in tasca»), dopo aver sollevato in quasi un trentennio 5 saracinesche a Milano – la prima importante, in ordine di tempo, nella centralissima via Speronari – e una a Londra, da venerdì 28 febbraio ne alzeranno una simbolicamente più pesante delle altre.
We have asked those who attended the tenth edition of Identità Milano to recall their most memorable moment of the three-day-event in a sentence. It could be anything: a lecture, a meeting, a quote, a dish. The result was a mosaic of 100 snap-shots that we will publish in 4 episodes. Today, the second one.
Abbiamo chiesto a chi era presente alla decima edizione di Identità Milano di ricordare in una frase il momento che è rimasto più impresso nella 3 giorni. Poteva essere qualsiasi cosa: una lezione, un incontro, una frase, un piatto. Ne è venuto fuori un mosaico di 100 istantanee che pubblichiamo in 4 puntate, a partire da oggi. Momenti da ricordare.