Identità New York 2014
The fifth edition is scheduled from Thursday, October 9th - Sunday, October 12th at Eataly NYRead more
Identità Milano 2015
A healthy intelligence
The eleventh edition is scheduled from February 8th through 10th 2015
The table set outside restaurant Dolada in Plois d'Alpago (Belluno). This is one of the destinations chosen by our food lovers in today’s survey on where to dine on Easter Day and Easter Monday (Photo Dolada/facebook)
Survey: we asked some forty journalists and friends to recommend a pleasant trip to dine out on Sunday 5th and Monday 6th April, that is to say on Easter Day and Easter Monday. Here are their answers.
A preview of Identità Expo
The first floor of the Identità Expo restaurant
Identità Expo was presented at Expo Gate in Milan, a great event within the event presenting signature fine dining inside the World Fair in an unprecedented format: six months in a row, every day from 10 am to 11 pm, with lessons, events, conferences and cooking shows. With a brand new element: the new concept will host a temporary restaurant of the highest quality. The protagonists will be the best chefs from Italy and abroad, who will alternate themselves presenting their creations in an exclusive location, overlooking the decumano, the main street in the heart of Expo Milano 2015.
Roberto Flore in a shot taken during the lesson at Identità Estreme, last February in Milan. Born in Sardinia in 1982, Flore is the head chef at the Nordic Food Lab in Copenhagen, Denmark, a project dedicated to open-source research on delicious food (photo credits Brambilla/Serrani)
I’ve always been intrigued by the infinite potential of the use of aromas in the kitchen: imagine how a perfume can influence our choices, recall the emotions of distant stories, making moments that were kept at the bottom of our memory vivid once again.
Antonia Klugmann on the stage of Identità Milano 2015 together with Paolo Marchi and Laura Lazzaroni who presented her lecture at the congress. On 17th December she opened her own restaurant, after two years of great success as chef at restaurant Venissa, in Venice, where she also got a Michelin star
La primavera d’ora in poi avrà per me il gusto della Polentina Verde di sciopit, semi di papavero e violette di campo di Antonia Klugmann. All’Argine a Vencò a Dolegna del Collio in una località equidistante tra Gorizia, Udine e Trieste...
One for Expo, all for Expo
Yesterday in Florence, the second stop of Expo delle Idee, after the one in Milan on February 7th. The numerous institutional representatives at Palazzo Vecchio
There was energy and trust, yesterday at Palazzo Vecchio in Florence for Expo delle Idee, the second stop that followed the meeting in Milan on 7th February and ended with a speech by the President of Italy Sergio Mattarella. In view of the final rush towards Expo Milano 2015, institutions, entrepreneurs and intellectuals met to examine the status of the “Carta di Milano” and how the 8,000 towns in Italy are getting ready.
Israel, a mosaic of aromas
The many flavours of Israeli cuisine: we’re in Jerusalem, at Azura, connected with Slow Food Israel (4 Ha'eshkol street, +972.2.6235204)
Israel can consider developing a haute cuisine, as we recalled here, counting also on a food sector offering excellent products. The markets in the main centres – Jerusalem, Haifa and Tel Aviv – are magical places overflowing with delicious food. If you happen to visit the latter city, a visit to Jaffa is a must.
Victoire Gouloubi began to cook at home, when she was still in Congo, yet it was the studies and experience acquired in Italy that transformed her into a chef. She opened her own restaurant early in 2014: it’s called Victoire and is located in Milan, in Via Accademia 56, tel. +39.02.2615430
Victoire Gouloubi was born in Brazzaville, Congo, in 1981. In Italy, on top of work, she found a husband and a happy life. A happiness that is also due to the fact she has accomplished her dream of opening her own restaurant in Milan, simply called Victoire. Her food is in fact very Italian, and this is also because she grew up, as a chef, in our country, yet the aromas of her home country often peek in her dishes.
A souvenir photo with the chefs participating in the conference presenting Oceana’s project. They met on the most beautiful beach in San Sebastian on the morning of 17th March. Left to right: Ashley Palmer-Watts, José Luis Gonzàlez, Normand Laprise, Rodolfo Guzmàn, Joan Roca, Elena Arzak, Joachim Wissler, Ferran Adrià, Gaston Acurio, Grant Achatz, Heinz Reitbauer, Brett Graham, Daniel Humm, Massimo Bottura, Enrique Olvera, Pedro Subijana, Andoni Luiz Aduriz and Alex Atala
The idea is one that makes you jump from back to feet, Save the Oceans: feed the world in the words of Oceana, the foundation in Washington promoting it. Oceana, 2001, with Andrew Sharpless at its head since 2003 – in the spring of 2013 he was the author of The perfect protein, a book that is now once again in the limelight thanks to the event launched in mid-March in San Sebastian, Spain.
An info that is hardly negligible: Oceana is the largest organisation for the safeguard of the sea, it controls as many as
Tel Aviv, the taste of peace
Group photo with the creative chefs from Tel Aviv participating in Open Restaurants
«Israel surrounds Tel Aviv. If Israel will be better, Tel Aviv will be great» says Oren Schnabel while smiling and joking. In the country’s third city there’s a damn strong desire to overcome historical problems and religious fanaticism. Tensions appear distant, you can enjoy a sort of dolce vita capable of attracting many of our young fellow countrymen. «We are very happy here», says Fabiana Magri, from Genoa, now project manager at Colorfood, a project that puts together a chef, a photographer and a stylist, all created by Dan Lev: they will also be at Expo 2015 with crossovers of art and food involving great Italian chefs.
Little over a month and we will be able to discover them all, one by one. In the next days, however, there will be many previews of the pavilions dedicated to the countries participating in Expo Milano 2015, and we will do our best to report on them. We start with Spain and Japan, which last week began to unveil the culinary projects and the sites dedicated to the World Fair.
The eleventh edition is scheduled from February 8th through 10th 2015
Enrico Crippa, chef at Piazza Duomo, 3 Michelin stars. Behind him, Walter Danusso, farmer in the Langhe. From the vegetable garden they tend to, right outside Barolo, comes a large part of the vegetables, fruits and herbs that are served at the 3 Michelin star restaurant in Alba (Cuneo) and in the restaurant below (photos in this article are by Brambilla/Serrani, translation by Slawka G. Scarso)
Marchesi’s 85 candles
Identità Milano 2007: Gualtiero Marchesi receives the homage of Pierre Troisgros
Creating means not copying
On the occasion of his birthday, Gualtiero gives a present himself: a decalogue for the contemporary cook
Gualtiero Marchesi portrayed by Luisa Valieri inside Marchesino, the restaurant next to Teatro alla Scala in Milan
Tickets and Pakta, unlimited flavours
Albert Adrià (full name: Albert Adrià Acosta, hence the triple stylised “A” in his logo) is the soul of the restaurants grouped under the Bcn5.0 “umbrella”. We visited three of them, the main ones: two unforgettable meals, and a disappointing one
The new life of the Adrià brothers
Ferran and Albert Adrià portrayed in Inspiring Chefs, the photographic project signed last year by Martin Schoellerfor Lavazza. A prophetic image: the Adrià are about to open a place in Ibiza which will blend food and entertainment, together with the Cirque du Soleil
Tomorrow, at the Basque Culinary Centre in San Sebastian, some of the greatest chefs in the world will meet to support Oceana’s campaign “Save the Oceans: Feed the World”. Overfishing is emptying the seas, with serious repercussions on the possibility to feed the world’s population (photo Steve DeNeef)
Davide Oldani, chef at D'O in Cornaredo, Milan, teaching at HEC in Paris, a sort of Bocconi in the Ville Lumière (the best Business school in Europe according to the Financial Times). He illustrated the D'O case-study and the concept of Pop Cuisine, after he did the same one year and a half ago at Harvard. In October he will open Food, a restaurant in Manila, in the Philippines, and in a few weeks time he will unveil the details of his new great restaurant in Cornaredo
Margaret Xu outside Yin Yang, her restaurant in Hong Kong, a small white house on the beach, capable of giving new lymph to traditional Cantonese cuisine. Her passion for the vegetable garden was such that it generated a small organic farm, supplying the entire restaurant
In a Brambilla/Serrani picture from Identità Milano 2015, Vitantonio Lombardo, chef and owner of the Locanda Severino in Caggiano: the last village in Campania right before Basilicata, in the province of Salerno. Using Sonia Gioia's words, "A chef who's a little bit crazy and a little bit titanic, who decided to remain in the place he was born in"
Giulia Fidone, in a photo taken on the stage of Identità Milano 2015 during "Il signore non è servito", a show put on by association Noi di sala, with actor Marco Giallini as the protagonist. Giulia works in the dining room at Jardin de Russie, inside the Hotel de Russie in Via del Babuino in Rome
The alliance of women in the food sector
The Parabere Forum took place in Bilbao. There were many Italian representatives, including Cristina Bowerman whom we asked to write about it
39-year-old Canadian chef Daniel Burns of restaurant Luksus at Thorst, a bistro seating 26 people included in a beer bar in Greenpoint, Brooklyn, New York, one Michelin star without having a single wine in the list. "Why beer?", he explained during his lesson at Identità Milano, "why not?" (photo credits Brambilla/Serrani)