ENG - Italian FOOD&WINE Festival

Perth, a town to discover / 1

Michela Cimnaghi tells us about the place where she lives and its rich and little-known gourmet scene

The beautiful night skyline in Perth introduces the report written by Michela Cimnaghi for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, which we republish in two episodes these days. Moving to this town in Australia has allowed her to be surprised by its vitality and by the rich and interesting gastronomic offer

The beautiful night skyline in Perth introduces the report written by Michela Cimnaghi for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, which we republish in two episodes these days. Moving to this town in Australia has allowed her to be surprised by its vitality and by the rich and interesting gastronomic offer

Perth is not a town you go to by chance, it’s almost a choice made by destiny. When I learnt we would move there, three years ago, I had to check where it was. It’s the invisible town that would like to be noticed, abandoned by European geographic knowledge, identifying Australia as Sidney and Melbourne, and by the Australians on the East coast, who consider it a large isolated province, closer to Asia than to themselves.

by Michela Cimnaghi

Read | 23-08-2014 | Dal Mondo

Food pilgrims in Santiago

Creative cuisine becomes popular in the capital of Galicia. Three locations and a promise, Iago Castrillón

Iago Castrillón, 35, was awarded as Cocinero Revelación at Madrid Fusión 2013. His restaurant Acio is one of the most craveable locations in Santiago de Compostela, the capital of Galicia... and of creative cuisine

Iago Castrillón, 35, was awarded as Cocinero Revelación at Madrid Fusión 2013. His restaurant Acio is one of the most craveable locations in Santiago de Compostela, the capital of Galicia... and of creative cuisine

“Few people venture in the dangerous seas of creativity, their faithful having to walk towards Santiago de Compostela for the best food pilgrimage”, we wrote here telling about the slow evolution of Galician cuisine, from traditional sanctuary dedicated to products (raw materials are exceptional) to new age gastronomic cults temple.

by Carlo Passera

Read | 22-08-2014 | Carlo Mangio

The wines in Chicago: Central Italy

Our presentation of the producers at the Italian Food and Wine Festival in October continues

From Tuesday 14th to 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 we present the second of 3 reports on the wineries from Central Italy that will participate

From Tuesday 14th to 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 we present the second of 3 reports on the wineries from Central Italy that will participate

On October 15th in Chicago, inside Eataly’s store it will be possible to taste some excellent wines from Tuscany, starting from those of Baracchi in Cortona, a unique reality in the province of Arezzo, in the heart of Valdichiana, with e cellar and a beautiful resort. The red wines to be presented in Chicago: Smeriglio Cortona Doc in the 100% Syrah version and the 100% Sangiovese one, an excellent use of wood for balanced and straightforward wines.

by Cinzia Benzi

Read | 21-08-2014 | Primo piano

Preserving in order not to waste

From sand to smoking, all the techniques used by the world’s great chefs

Kobe Desramaults of restaurant In De Wulf in Dranouter in the Flanders, Belgium. He uses sand to preserve tubers in the autumn and winter, a simple preserving technique that minimizes wastes

Kobe Desramaults of restaurant In De Wulf in Dranouter in the Flanders, Belgium. He uses sand to preserve tubers in the autumn and winter, a simple preserving technique that minimizes wastes

When one speaks of domestic waste, left overs in a dish are what straight comes to mind. In fact, one of the main causes is the way in which food is preserved. In the restaurant industry a correct food preservation is subject to rules and techniques are used to preserve the organoleptic characteristics while lengthening a product’s life as much as possible.

by Lisa Casali

Read | 19-08-2014 | Green

For a few extra egg yolks

A trip around Portugal’s "docaria conventual", the pastry making based on eggs and sugar

Pastéis de nata, craveable tartlets with cream (here in Nata Lisboa’s version), are one the most famous delicious product of Portugal’s docaria conventual, which is rooted in the centuries and the beautiful monasteries in the country, charming on the basis of two ingredients, rarely little more than that, that is to say egg yolks and sugar

Pastéis de nata, craveable tartlets with cream (here in Nata Lisboa’s version), are one the most famous delicious product of Portugal’s docaria conventual, which is rooted in the centuries and the beautiful monasteries in the country, charming on the basis of two ingredients, rarely little more than that, that is to say egg yolks and sugar

No, it is not the most precious legacy of the Portuguese grandeur, of that 16th century when Lisbon was a world capital. It is, however, sweeter: docaria conventual, monastery pastry, starts after the colonization of Madeira, where sugar canes were already cultivated (previously, honey was used as a sweetener):

 

by Carlo Passera

Read | 18-08-2014 | Carlo Mangio

New York according Paolo Marchi / 2

Discovering the craveable heart of Manhattan and the surroundings through his recommended addresses

We return to the city of the Empire State Building, guided by Paolo Marchi through his favourite restaurants. The first stop is at the exclusive Eleven Madison Park (tel. +1.212.889.0905) by Swiss Daniel Humm – in these wide rooms there once was a bank

We return to the city of the Empire State Building, guided by Paolo Marchi through his favourite restaurants. The first stop is at the exclusive Eleven Madison Park (tel. +1.212.889.0905) by Swiss Daniel Humm – in these wide rooms there once was a bank

I now have no doubts on where I need to sit for the best possible hamburger: Shake Shack, the one at Madison Square Park. Not because burgers are better, here, but it’s in part due to the fact the area around that park and a little more to the South towards Gramercy Park and Union Square is the slice of NY I visit the most, and partly because Danny Meyer’s creation was born just here, a dozen years ago or so, as a hot dog stand.

by Paolo Marchi

Read | 17-08-2014 | Dal Mondo

New York according to Paolo Marchi / 1

The creator of Identità Golose in the Big Apple, between collective imagination and personal experience

The first part of the article that Paolo Marchi wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, and which we republish these days for all those who are about to visit this city in the United States. Here, Identità Golose will return from October 9th to the 12th for the fifth edition of Identità New York

The first part of the article that Paolo Marchi wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, and which we republish these days for all those who are about to visit this city in the United States. Here, Identità Golose will return from October 9th to the 12th for the fifth edition of Identità New York

There’s everyone’s New York, the one emerging in statistics and news, films and art, a New York that joins millions of people because everyone knows about Central Park and the Empire State Building, the Statue of Liberty and the Yankees, Fifth Avenue and MoMA, hot dogs eaten in the streets and jumping on taxis because there are no stops in Manhattan as in the rest of the world, because New York is all in a rush, never sleeps, and nobody has time to waste.

by Paolo Marchi

Read | 16-08-2014 | Dal Mondo

A futuristic French classic

Daniela Cicioni’s salade niçoise is a raw itinerary between fields, gardens and seas

I Giardini, i campi e il mare [The gardens, the fields and the sea] the colourful summer salad by vegan chef Daniela Cicioni: herbs, vegetables, flowers, raw fish and lupin beans

I Giardini, i campi e il mare [The gardens, the fields and the sea] the colourful summer salad by vegan chef Daniela Cicioni: herbs, vegetables, flowers, raw fish and lupin beans

This dish represents a different way of preparing salade niçoise. Or at least this is the version I would like. To cook it you don’t need the stove because it is made with herbs, vegetables, flowers, raw seaweeds and common lupin beans, cooked and preserved in brine. The two seaweeds used are rich in minerals and iodine.

by Daniela Cicioni

Read | 11-08-2014 | Naturalmente

Parisian neo-bistros / 2

The French capital’s gastronomy is in excellent health, thanks to the creativity of its young chefs

Maria Canabal is back with her story about her favourite places in the shade of the Tour Eiffel, walking us around bistros and markets. And underlining the importance of a new generation of Parisian chefs, of whom Basque Iñaki Aizpitarte, chef at Le Chateaubriand, is considered the forefather

Maria Canabal is back with her story about her favourite places in the shade of the Tour Eiffel, walking us around bistros and markets. And underlining the importance of a new generation of Parisian chefs, of whom Basque Iñaki Aizpitarte, chef at Le Chateaubriand, is considered the forefather

Until recently, only a 5-minutes-walk from Septime there was Rino, a pocketsize mini-bistro that closed in March this year. Roman chef Giovanni Passerini, previously at work at L’Arpège and Le Chateaubriand, should soon open a new place of his own, again in the French capital. Walking for 10 more minutes, we take the road that leads to marché d’Aligre, a sort of village in the heart of Paris. This is where La Gazzetta is located, a bistro with a 1930s atmosphere where Petter Nilsson used to cook before going back to Stockholm, his homecountry.

by Maria Canabal

Read | 10-08-2014 | Dal Mondo

Parisian neo-bistros / 1

Maria Canabal tells us about the new and very lively gourmet scene in her favourite town

What’s more Parisian than a bistro? In the first part of the report that Maria Canabal wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, we begin to discover some of the most interesting addresses in the new restaurant scene of the ville lumière. Such as Sèmilla (tel. +33.1.43543450), whose menu is designed by the great chef Eric Trochon, here together with his team

What’s more Parisian than a bistro? In the first part of the report that Maria Canabal wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, we begin to discover some of the most interesting addresses in the new restaurant scene of the ville lumière. Such as Sèmilla (tel. +33.1.43543450), whose menu is designed by the great chef Eric Trochon, here together with his team

I have two passions in life: scallops and Paris. Every Monday I leave my town to go across the world in search for culinary novelties and do not return before Friday. Every week, except on very rare occasions. It is in Paris that I feel the happiest, because it feeds me – literally and as a figure of speech. Being proud of my Spanish origins, I can affirm that you cannot export tapas. Have you ever seen a good tapas bar outside of Spain? The same goes for bistros.

by Maria Canabal

Read | 09-08-2014 | Dal Mondo

Identità New York 2014

The fifth edition is scheduled from Thursday, October 9th - Sunday, October 12th at Eataly NY

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Identità Milano 2015

A healthy intelligence

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

Amalfi Coast in Belgian sauce

Interview with chef Alois, from the splendour of Don Alfonso to the present at San Pietro hotel in Positano

Alois Vanlangenaeker, born 1966, Belgian chef working at Zass and Il Carlino inside the San Pietro hotel in Positano (Salerno). Before the experience on the Amalfi Coast, the chef managed the kitchen at Don Alfonso in Sant'Agata sui Due Golfi for 8 years (1992-2000), earning his third star in 1997, later lost in 2001

Alois Vanlangenaeker, born 1966, Belgian chef working at Zass and Il Carlino inside the San Pietro hotel in Positano (Salerno). Before the experience on the Amalfi Coast, the chef managed the kitchen at Don Alfonso in Sant'Agata sui Due Golfi for 8 years (1992-2000), earning his third star in 1997, later lost in 2001

Read | 08-08-2014 | Gabriele Zanatta | Zanattamente buono

That Italian in Tenerife

We meet chef Andrea Bernardi: his creative and “nomad” cuisine convinced us

Chef Andrea Bernardi, 36: Italian (originally from Marino, in the Castelli Romani area) together with his Chilean wife Fernanda Fuentes Cárdenas offers a creative and evolved cuisine at Nómada, on the island of Tenerife. Which is beginning to be too small for him...

Chef Andrea Bernardi, 36: Italian (originally from Marino, in the Castelli Romani area) together with his Chilean wife Fernanda Fuentes Cárdenas offers a creative and evolved cuisine at Nómada, on the island of Tenerife. Which is beginning to be too small for him...

Read | 07-08-2014 | Carlo Passera | Carlo Mangio

The heart failed Bonilli

A heart attack was fatal for the founder of Gambero Rosso. He was 69 and was about to launch a big project

Stefano Bonilli in a portrait taken from Dissapore’s post on the occasion of his passing away. Born in Verona, graduated in Bologna and with a long professional career in Rome, Bonilli was born in Bosco Chiesanuova on February 13th 1945, and passed away in Rome on Sunday August 3rd. In 1987 he founded Gambero Rosso from which he was distanced all of a sudden in 2008, so much so he wasn’t even mentioned in the 2012 issue, celebrating the first 25 years of the publishing house that owes him if not everything, almost everything

Stefano Bonilli in a portrait taken from Dissapore’s post on the occasion of his passing away. Born in Verona, graduated in Bologna and with a long professional career in Rome, Bonilli was born in Bosco Chiesanuova on February 13th 1945, and passed away in Rome on Sunday August 3rd. In 1987 he founded Gambero Rosso from which he was distanced all of a sudden in 2008, so much so he wasn’t even mentioned in the 2012 issue, celebrating the first 25 years of the publishing house that owes him if not everything, almost everything

Read | 04-08-2014 | Paolo Marchi | Primo piano

Piccolo Lago and 40 candles

Anniversary celebrations for 2-starred Marco Sacco. With great guest-chefs and a promise...

The complete group of guest-chefs on the second day of celebrations for the fortieth anniversary at Piccolo Lago in Verbania. Close up, left to right, Pino Lavarra is the second, and after him Josean Alija, Yoji Tokuyoshi, Vladimir Mukhin and host Marco Sacco. Behind him, the two beanpoles in the background are Giorgio Revelli and, right, Paolo Griffa. (photo credits Paolo Picciotto)

The complete group of guest-chefs on the second day of celebrations for the fortieth anniversary at Piccolo Lago in Verbania. Close up, left to right, Pino Lavarra is the second, and after him Josean Alija, Yoji Tokuyoshi, Vladimir Mukhin and host Marco Sacco. Behind him, the two beanpoles in the background are Giorgio Revelli and, right, Paolo Griffa. (photo credits Paolo Picciotto)

Read | 03-08-2014 | Carlo Passera | Primo piano

Roberto Petza’s Sardinia / 2

A craveable itinerary through a different island from the one visited by tourists

Roberto Petza from San Gavino Monreale guides us among the beauties and the delicious products from his Sardinia, handing us a waterfall of precious locations where we can discover flavours and products often unknown to the tourists who crowd the beaches of the island, such as Caseificio della Nurra in Porto Torres

Roberto Petza from San Gavino Monreale guides us among the beauties and the delicious products from his Sardinia, handing us a waterfall of precious locations where we can discover flavours and products often unknown to the tourists who crowd the beaches of the island, such as Caseificio della Nurra in Porto Torres

Read | 03-08-2014 | | Penna al cuoco

Roberto Petza’s Sardinia / 1

The chef from San Gavino Monreale guides us across the island and far away from the usual destinations

During these days, from August 1st to August 3rd, the ninth edition of AppetitosaMente, a festival dedicated to good food from Sardinia is taking place in Siddi. Siddi, 60 km from Cagliari in the province of Medio Campidano, is also the place where  S'Apposentu is located (tel. +39.070.9341045), Roberto Petza’s restaurant, which will be one of the protagonists of this event. Petza wrote an article on his favourite places in Sardinia for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. We now republish it in two episodes both for the food enthusiasts attending the festival and for the many people who will visit the island in search for sea and sun

During these days, from August 1st to August 3rd, the ninth edition of AppetitosaMente, a festival dedicated to good food from Sardinia is taking place in Siddi. Siddi, 60 km from Cagliari in the province of Medio Campidano, is also the place where S'Apposentu is located (tel. +39.070.9341045), Roberto Petza’s restaurant, which will be one of the protagonists of this event. Petza wrote an article on his favourite places in Sardinia for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. We now republish it in two episodes both for the food enthusiasts attending the festival and for the many people who will visit the island in search for sea and sun

Read | 02-08-2014 | | Penna al cuoco

The raw-diet avantgarde

In the third issue of her column, Lisa Casali introduces us to the real raw cuisine

Cone with vegetables and flowers by Daniela Cicioni perfectly illustrates the great creativity that characterises the raw diet cuisine, which is spreading more and more even in our country. Thanks to preparations that never exceed 42°C, it is possible to preserve the organoleptic characteristics of the vegetables used in these recipes in the best possible way

Cone with vegetables and flowers by Daniela Cicioni perfectly illustrates the great creativity that characterises the raw diet cuisine, which is spreading more and more even in our country. Thanks to preparations that never exceed 42°C, it is possible to preserve the organoleptic characteristics of the vegetables used in these recipes in the best possible way

Read | 30-07-2014 | Lisa Casali | Green

Identità 2015: A healthy intelligence \2

Marchi, Ceroni and the challenges of the Milanese congress. Preceded, in autumn, by other great events

Paolo Marchi during the Identità Milano 2014 congress. The eleventh edition (February 8-10th 2015) will be preceded by Identità New York (October 9-12th 2014), the Italian Food & Wine Festival in Chicago (October 14-16th), the presentation of the Guida ai Ristoranti in Milan (November 10th) and the Roma Food & Wine Festival (November 29th-December 1st) (photo credits Brambilla-Serrani)

Paolo Marchi during the Identità Milano 2014 congress. The eleventh edition (February 8-10th 2015) will be preceded by Identità New York (October 9-12th 2014), the Italian Food & Wine Festival in Chicago (October 14-16th), the presentation of the Guida ai Ristoranti in Milan (November 10th) and the Roma Food & Wine Festival (November 29th-December 1st) (photo credits Brambilla-Serrani)

Read | 29-07-2014 | Carlo Passera | Primo piano

Identità 2015: A healthy intelligence \1

Paolo Marchi describes the leitmotiv of the next congress: feeling well in a craveable way, eating health

The eleventh edition of Identità Milano will take place at MiCo in Via Gattamelata in Milan from Sunday February 8th to Tuesday 10th 2015. The main theme: the link between fine dining and healthy diet. Two new “sections” will also debut: Identità Piccanti [Spicy Identità] and Identità di Montagna [Mountain Identità] (photo credits Brambilla/Serrani)

The eleventh edition of Identità Milano will take place at MiCo in Via Gattamelata in Milan from Sunday February 8th to Tuesday 10th 2015. The main theme: the link between fine dining and healthy diet. Two new “sections” will also debut: Identità Piccanti [Spicy Identità] and Identità di Montagna [Mountain Identità] (photo credits Brambilla/Serrani)

Read | 28-07-2014 | Paolo Marchi | Primo piano

The wines in Chicago: Northern Italy

All the producers at the Italian Food and Wine Festival. From Fontanafredda to Terlano

From Tuesday 14th to Thursday 16th of 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 first of 3 articles on Northern Italy’s wineries

From Tuesday 14th to Thursday 16th of 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 first of 3 articles on Northern Italy’s wineries

Read | 28-07-2014 | Cinzia Benzi | Primo piano

Destination Cinque Terre / 2

In train, on foot or on boat: discovering the craveable places in this untouched corner of Liguria

Located in the village of Monterosso there’s the small relaiscalled La casa di Andrea: this is only one of the many destinations recommended by Marianna Corte in the second part of her story in which she guides us to her favourite places in the Cinque Terre

Located in the village of Monterosso there’s the small relaiscalled La casa di Andrea: this is only one of the many destinations recommended by Marianna Corte in the second part of her story in which she guides us to her favourite places in the Cinque Terre

Read | 27-07-2014 | Marianna Corte | Dall'Italia

Destination Cinque Terre / 1

The best spots in one of the most typical and best-preserved places on the coast of Liguria

For all those who will happen to go there in the next few weeks, we republish, in two episodes, the article in which Marianna Corte presented her favourite places in the beautiful Cinque Terre for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. The first stop is in Monterosso

For all those who will happen to go there in the next few weeks, we republish, in two episodes, the article in which Marianna Corte presented her favourite places in the beautiful Cinque Terre for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. The first stop is in Monterosso

Read | 26-07-2014 | Marianna Corte | Dall'Italia

Passport-less pizza

Italian-Danish Christian Puglisi opens his third restaurant in Copenhagen: this time a pizzeria

Christian Puglisi, a Dane with Sicilian father and Norwegian mother, through his new restaurant in the Danish capital will embrace his Italian roots as he’s never done before, with pizza. Bæst will open in October and will also include a dairy factory for the production of mozzarella: with Danish milk but following the method traditionally used in Campania (photo credits Per-Anders Jörgensen)

Christian Puglisi, a Dane with Sicilian father and Norwegian mother, through his new restaurant in the Danish capital will embrace his Italian roots as he’s never done before, with pizza. Bæst will open in October and will also include a dairy factory for the production of mozzarella: with Danish milk but following the method traditionally used in Campania (photo credits Per-Anders Jörgensen)

Read | 25-07-2014 | Luciana Squadrilli | Dal Mondo

Tuscany according to Gelinaz

All of a sudden, the band of cooks arrived in Mugello for the celebrations in Villa Panna

Part of the team of cooks who last Tuesday gave life to a mini-edition of Gelinaz in Villa Panna, the historic headquarters of Acqua Panna’s plants in Scarperia del Mugello (Florence). Left to right, Agata Felluga of Jour de Fête in Strasbourg, Inaki Aizpitarte of Chateaubriand in Paris, Danny Bowien of Mission Chinese in New York and San Francisco, Petter Nilsson of the Spritmuseum in Stockholm and Kobe Desramaults of In De Wulf in the Flanders. The gig was conceived by Clément Vachon of Sanpellegrino and Gelinaz's Andrea Petrini (photo credits Gabriele Stab)

Part of the team of cooks who last Tuesday gave life to a mini-edition of Gelinaz in Villa Panna, the historic headquarters of Acqua Panna’s plants in Scarperia del Mugello (Florence). Left to right, Agata Felluga of Jour de Fête in Strasbourg, Inaki Aizpitarte of Chateaubriand in Paris, Danny Bowien of Mission Chinese in New York and San Francisco, Petter Nilsson of the Spritmuseum in Stockholm and Kobe Desramaults of In De Wulf in the Flanders. The gig was conceived by Clément Vachon of Sanpellegrino and Gelinaz's Andrea Petrini (photo credits Gabriele Stab)

Read | 24-07-2014 | Gabriele Zanatta | Zanattamente buono

The good of Etna’s cuisine

A craveable trip on the volcano, visiting excellent wineries and two young chefs worth keeping an eye on

Ripiddu nivicatu, one of Andrea Macca’s signature dishes: he’s the chef at La Cucina di DonnaCarmela, a gourmet restaurant in the homonymous resort in Riposto, Etna’s “port, near Catania. The dishing out recalls the volcano: scampi bisque under fresh pasta mixed with a sauce made with ink squid, chopped squid with an infusion of lapsang souchong tea, and slightly braised scampi and squid

Ripiddu nivicatu, one of Andrea Macca’s signature dishes: he’s the chef at La Cucina di DonnaCarmela, a gourmet restaurant in the homonymous resort in Riposto, Etna’s “port”, near Catania. The dishing out recalls the volcano: scampi bisque under fresh pasta mixed with a sauce made with ink squid, chopped squid with an infusion of lapsang souchong tea, and slightly braised scampi and squid

Read | 23-07-2014 | Carlo Passera | Carlo Mangio