Iside De Cesare
Juicy chocolate cake, cold milk cream, golden bases and smoke and cocoa pompas by Andoni Luis Aduriz
Shake & shock L'evoluzione del mondo degli amari raccontata da Andrea e Anna Maschio. E presentano i loro Amari Bonaventura
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THE BEGINNING – We can say that the true emancipation of artisanal gelato and in its valorisation first began at Identità Golose in 2006. That year Corrado Assenza, patron of Caffè Sicilia in Noto, charmed the visitors of the congress in Milan with his Almond granita, oysters and chilli pepper. «At the time –Paolo Marchi points out – we didn’t fully realise how strong the need to redefine the universe of cones and cups, and of flavours and textures for the restaurants was. Since then, the research on the world of gelato has never stopped». Last week the first edition of Identità di Gelato, in Senigallia. All the photos are from Francesca Brambilla and Serena Serrani
Seppia, one of the two pizzas we completed and tasted at home, delivered directly by Simone Padoan’s I Tigli with a refrigerated courier. It works all across Italy, the pizzas are delivered within 24-48 hours and it’s an experience worth trying (and in our case repeating). All the photos of the pizzas are by Tanio Liotta, after we completed the baking and the topping at our place
Luigi Ferraro, since January 2020 executive sous chef at the Four Seasons Hotel di Doha
Massimo Bottura with daughter Alexa depicted by João Fazenda in April on the cover of New Yorker. Their web show Kitchen Quarantine won Webby Awards; video maker Alexa got the idea, and it went online every day at 8 pm on the chef’s Instagram account
Garfish tail – a food scrap – glazed with soy sauce, with a broth made from the head and bones of the garfish - a food scrap - in infusion with katsuobushi made with mackerel bones – a food scrap – and a brine of lemon scrap. No waste as interpreted by Valerio Serino from Tèrra in Copenhagen
Didier Mariotti, new chef de cave at Veuve Clicquot. We will meet him in person at the Identità Golose Congress late in October, within Identità di Champagne
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Rib steak in broth from Riccardo Camanini (ph Brambilla-Serrani)
The vineyards of Zuccardi - Valle de Uco, in the background, the majestic Andes
A collage of photos of some of the many participants in the World Sauternes Day
Carole Pourchet, general director ad Xavier Alberti, CEO at les Collectionneurs
Carlo Petrini, aka Carlin, born in Bra (Cuneo), 71 on June 22nd. On December 9th 1989 he founded the international Slow Food movement
The guys from Alma, Colorno (Parma). The International School of Italian Cuisine reopened its doors and restarted its classes after the pandemic: cooking, pastry and bread making classes, and the dining room service too
An archive image of Caffè Sicilia in Noto (Siracusa). Patron Corrado Assenza decided to extend the closing until April 2021 (photo Dissapore)
Cristina Bowerman, president of the Ambasciatori del Gusto
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