Victoire’s Milan

She arrived in Italy from Congo, to study law. Instead, she became an excellent chef

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 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.

by Niccolò Vecchia

Read | 27-03-2015 | Dall'Italia

Capitan Ego and the safety of the oceans

20 star-chefs, from Adrià to Humm, from Bottura to Roca, will cook blue tailed fish to support Oceana

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

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

by Paolo Marchi

Read | 24-03-2015 | Dal Mondo

Tel Aviv, the taste of peace

Open Restaurants offers the chance to meet the chefs working in the most dynamic city in Israel. And we learn that...

Group photo with the creative chefs from Tel Aviv participating in Open Restaurants

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.

by Carlo Passera

Read | 23-03-2015 | Carlo Mangio

Spain and Japan are set to start

The two countries reveal the culinary ideas that will liven up their pavilions at Expo 2015

A photo of the future pavilion of Spain at Expo Milano 2015: while the day of the opening is approaching, the presentations and the previews of what will happen at the World Fair increase

A photo of the future pavilion of Spain at Expo Milano 2015: while the day of the opening is approaching, the presentations and the previews of what will happen at the World Fair increase

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.

Read | 21-03-2015 | Dall'Italia

In Crippa’s vegetable garden

Biodynamic agriculture, hyper-seasonality and a dream to grow. The secrets of a master of vegetal cuisine

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)

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)

Oggi è il solstizio di primavera e non potremmo festeggiarlo in un posto migliore.

by Gabriele Zanatta

Read | 20-03-2015 | Zanattamente buono

Marchesi’s 85 candles

An exclusive interview with the greatest chef of all. Speaking about his past, his present and a little of his future too

Identità Milano 2007: Gualtiero Marchesi receives the homage of Pierre Troisgros

Identità Milano 2007: Gualtiero Marchesi receives the homage of Pierre Troisgros

Gualtiero Marchesi turns 85 today, that is to say around 745 thousand hours of life. He spent two of these, last Tuesday, with us, sitting at a table at his Marchesino in Milan. Gracious, open. With a strong desire to tell his story. One of the projects that is most dear to him, is a retirement home for cooks, to be created next to Alma, the International School of Cuisine of which he’s the dean: yet he oozes life and ideas, it’s still early to see him strolling in the gardens of Colorno’s palace, even though he feels this prospect is all but disagreeable: «The great chefs of the past next to the students. It would be magnificent».

by Carlo Passera

Read | 19-03-2015 | Dall'Italia

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

Gualtiero Marchesi portrayed by Luisa Valieri inside Marchesino, the restaurant next to Teatro alla Scala in Milan

Ottantacinque anni oggi, auguri Gualtiero. Noi di Identità li festeggiamo qui nel sito con due articoli e in rete con un numero speciale della newsletter. A Carlo Passera il piacere di dialogare con il maestro, a me di riprendere il Decalogo del cuoco (e non dello chef) che Marchesi ha pubblicato a inizio marzo. Di particolare importanza l’esortazione finale, in pratica il punto 11, il più importante visto che Marchesi ha cambiato la cucina italiana: “Creare è: NON COPIARE”!.

by Paolo Marchi

Read | 19-03-2015 | Primo piano

France celebrates its past

On 19th March, 1,300 chefs will cook French cuisine, 100 among them are Italians. Still, la grandeur is a memory

Sapete cosa accomunerà domani, giovedì 19 marzo, Heinz Beck, Chicco Cerea, Nadia e Giovanni Santini, Andrea Berton, Giancarlo Perbellini, Andrea Fusco, Anthony Genovese, Roy Caceres, Angelo Troiani, Davide Scabin, Claudio Sadler, Danilo Ciavattini, Cristina Bowerman, Davide Oldani, Simone Rugiati, Valentino Marcattilii, Stefano Marzetti, Matteo Baronetto e Gennaro Esposito? Assieme a un’ottantina di loro colleghi italiani celebreranno la grandezza della cucina francese. Nessun errore: la cucina francese e nemmeno quella più attuale, perché Goût de France è grandeur allo stato puro, il voler ribadire che...

by Paolo Marchi

Read | 18-03-2015 | Dal Mondo

Identità Milano rock 'n' roll

The official video of the 11th edition of the congress. A subjective journey to the rhythm of the Black Keys

by Francesca Brambilla, Federico Cicogna e Serena Serrani

Read | 18-03-2015 | Primo piano

Tickets and Pakta, unlimited flavours

The new life of the Adrià brothers: memorable tastings in their restaurants (yet not in all of them …)

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

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

El Bulli orphans are left without parents; still they can console themselves with various stepfathers. One can hear El Bulli echoes at Tickets, the first restaurant in the Catalan series: a success that has nothing in common with the traditional restaurant (informal service, chaos, you can eat at the table or at the bar, nothing is elegant except for the food), but which for four years now has conquered gourmands, sold-out is a rule here, even though prices are not quite those of a taperia. The experience is of the highest level and evokes the bullian myth, the genius of the Adrià brothers.

by Carlo Passera

Read | 17-03-2015 | Carlo Mangio

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

Guida 2015 - Shop now

The new life of the Adrià brothers

They’re about to open in Ibiza with the Cirque du Soleil and postponing Enigma in Barcelona. With a new strategy...

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

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

Read | 16-03-2015 | Carlo Passera | Carlo Mangio

Chefs repopulating the oceans

Tomorrow, in Spain, some of the greatest chefs in the world will meet for a noble cause

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)

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)

Read | 16-03-2015 | Identità Golose | Dal Mondo

Our homage to all chefs

In the film narrating Identità 2015 an applause dedicated to those who work between dining room and kitchen

Read | 13-03-2015 | Paolo Marchi | Primo piano

Professor Oldani

The chef from D'O gave a lesson at the prestigious HEC school in Paris. And reveals two important projects

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

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

Read | 12-03-2015 | Gabriele Zanatta | Dal Mondo

In Margaret Xu’s garden

The new Cantonese cuisine at Yin Yang in Hong Kong. Contemporary, sustainable, healthy

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

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

Read | 11-03-2015 | Lisa Casali | Green

The titanic Lombardo

The chef from Locanda Severino in Caggiano and his most famous dish: Pizza in Black, a tribute to Scabin

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

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"

Read | 10-03-2015 | Sonia Gioia | Alice in gourmetland

Determination and passion

Young Giulia Fidone, a member of the staff at Hotel de Russie chose dining room work without any hesitation

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

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

Read | 09-03-2015 | | In sala

The alliance of women in the food sector

In Bilbao, the first world forum dedicated to women’s views on food. Here’s Cristina Bowerman’s report

The Parabere Forum took place in Bilbao. There were many Italian representatives, including Cristina Bowerman whom we asked to write about it

The Parabere Forum took place in Bilbao. There were many Italian representatives, including Cristina Bowerman whom we asked to write about it

Read | 05-03-2015 | Cristina Bowerman | Penna al cuoco

The Burns phenomenon

Gelato, the soup test, the dream of returning to Europe. A chat with the chef from Luksus

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)

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)

Read | 05-03-2015 | Gabriele Zanatta | Zanattamente buono

Knowledge for training

The "perfect waiter" according to Enrico Camelio. A story on his career, from dining room to teaching

Roman Enrico Camelio, born in 1971, with his guys at Majestic. He’s a teacher at the Pellegrino Artusi Catering School in Rome and a fine dining consultant

Roman Enrico Camelio, born in 1971, with his guys at Majestic. He’s a teacher at the Pellegrino Artusi Catering School in Rome and a fine dining consultant

Read | 04-03-2015 | Enrico Camelio | In sala

El Somni, the book

A nice volume sums up the work of the Roca brothers. And the release of gastronomy over the arts

Read | 04-03-2015 | Gabriele Zanatta | In libreria

Forum, good first take

Almost 30 chefs asked Minister Martina to be able to compete in the same conditions as the rest of the world

A wall of photographers and journalists, this is what the Minister for Agricultural Policies Maurizio Martina faced at the end of the first Forum della Cucina Italiana which took place on Monday 2nd March in the headquarters of the Ministry for Agricultural Resources in Rome

A wall of photographers and journalists, this is what the Minister for Agricultural Policies Maurizio Martina faced at the end of the first Forum della Cucina Italiana which took place on Monday 2nd March in the headquarters of the Ministry for Agricultural Resources in Rome

Read | 03-03-2015 | Paolo Marchi | Primo piano

Tokuyoshi, no ifs, ands and buts

The chef, once Bottura’s, second accepts no compromise: strong aromas, character, upper-class cuisine

The protagonist of one of the most awaited debuts in Milan, Yoji Tokuyoshi, previously Massimo Bottura’s second, who opened his restaurant (Via San Calocero 3, tel.) in the same rooms where Wicky Priyan’s Wicky's was once located

The protagonist of one of the most awaited debuts in Milan, Yoji Tokuyoshi, previously Massimo Bottura’s second, who opened his restaurant (Via San Calocero 3, tel.) in the same rooms where Wicky Priyan’s Wicky's was once located

Read | 03-03-2015 | Carlo Passera | Carlo Mangio

Martina’s debut with the chefs

Today in Rome the future of Italian restaurants is to be discussed at the Ministry of Agricultural Policies

Carlo Cracco and Massimo Bottura fold out the Italian flag at the super-lunch held at Harrods in London on 28th April 2013 when seven Italian chefs gave life to what the English called The Lunch of a Lifetime

Carlo Cracco and Massimo Bottura fold out the Italian flag at the super-lunch held at Harrods in London on 28th April 2013 when seven Italian chefs gave life to what the English called The Lunch of a Lifetime

Read | 02-03-2015 | Paolo Marchi | Primo piano

For a global cuisine

Claudio Liu of Iyo illustrates the ideas and inspirations collected at Expo delle Idee, for the the future of restaurants

Claudio Liu, Italian-Chinese patron at restaurant Iyo in Milan, was one of the participants in the discussion on restaurants – coordinated by Paolo Marchi – at Expo delle Idee, organised in Milan last 7th February. Tomorrow a second event will take place, in view of the creation of the Carta di Milano, this time at the Ministry guided by Maurizio Martina. We will soon give you a detailed report on this

Claudio Liu, Italian-Chinese patron at restaurant Iyo in Milan, was one of the participants in the discussion on restaurants – coordinated by Paolo Marchi – at Expo delle Idee, organised in Milan last 7th February. Tomorrow a second event will take place, in view of the creation of the Carta di Milano, this time at the Ministry guided by Maurizio Martina. We will soon give you a detailed report on this

Read | 01-03-2015 | Claudio Liu | Penna al cuoco
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