Identità Golose 2016 - programma ENG
Identità Golose 2016 - iscrizioni ENG

Joop, the great oil in Tokyo

Registrations are open for the 2016 edition in June. Italian products have always had a main role

A few bottles (most were Italian) that were under the spotlight and won the third edition of Joop - Japan Olive Oil Prize, promoted in Tokyo by the Italian Chamber of Commerce in Japan (Iccj). The fourth edition will take place in June 2016, registrations are open

A few bottles (most were Italian) that were under the spotlight and won the third edition of Joop - Japan Olive Oil Prize, promoted in Tokyo by the Italian Chamber of Commerce in Japan (Iccj). The fourth edition will take place in June 2016, registrations are open

The best oil – that is to say the Italian one – will have the main role in Japan. The Italian Chamber of Commerce in Japan (Iccj) presents the fourth edition of Joop, the Japan Olive Oil Prize, which is to take place in Tokyo in June 2016. The contest’s objective is to reward the best extra virgin olive oil in Japan regardless of where it comes from, stimulating and promoting the commitment of the companies that work to constantly improve the quality of their products, promoting them through focused activities with public and private institutions, trade professionals as well as private consumers.

 

by Carlo Passera

Read | 08-02-2016 | Dal Mondo

The real issue is the pizza chef

A test made in Naples: wood or electricity, the flavour doesn’t change. But with mediocre chefs no oven can help

On Tuesday 26th January 2016 in Naples, Guglielmo Vuolo's pizzeria inside Eccellenze Campane hosted a confrontation between pizzas cooked in very different ovens. The two on the left, both black, are the typical wood ovens, to the right, instead, there's an electric oven called Scugnizzonapoletano, offering the same performance as a traditional one despite being open in front

On Tuesday 26th January 2016 in Naples, Guglielmo Vuolo's pizzeria inside Eccellenze Campane hosted a confrontation between pizzas cooked in very different ovens. The two on the left, both black, are the typical wood ovens, to the right, instead, there's an electric oven called Scugnizzonapoletano, offering the same performance as a traditional one despite being open in front

It’s easy to measure the depth of an event: no notes mean failure, two full notebooks are a success. The latter is the case of Pizza forma mentis, on Monday and Tuesday 25th and 26th at Palazzo Caracciolo in Naples. The topic was The future of Neapolitan pizza: wood, gas or electric oven? Organized by Formamentis, a training and consultancy firm from Battipaglia (Salerno), together with Luciano Pignataro WineBlog, LSDM aka Barbara Guerra and Albert Sapere, and Maurizio Cortese’s Corteseway, it resulted in discussions that went much beyond the issue of the oven per se. And ended up with twenty people meeting yesterday at lunchtime at Eccellenze Campane, with margherita and marinara pizzas baked in wood or electric ovens, while the gas remained in the title. It was a very lively and nice epilogue, a sincere moment of conviviality and truth as well.

by Paolo Marchi

Read | 07-02-2016 | 17:00 | Mondo pizza

2016 dish by dish (6)

Abruzzo, Molise, Apulia, Basilicata and Calabria: 33 dishes/a journey through the great restaurants of the South

by Carlo Passera e Gabriele Zanatta

Read | 05-02-2016 | Primo piano

Face to face with Matthew Kenney

Cristina Bowerman’s interview with the father of raw cuisine. A much awaited lesson in Milan

Matthew Kenney, from Connecticut, 51. Chef, author and trainer, he’s the father of raw and vegan cuisine. He wrote 12 books, founded 5 culinary academies. Making health and great food coexist is something everyone can do, he explained to Cristina Bowerman, for once in the role of interviewer. Kenney will hold a lesson in the Auditorium hall at Identità Milano on Monday 7th March, at 4.30 pm

Matthew Kenney, from Connecticut, 51. Chef, author and trainer, he’s the father of raw and vegan cuisine. He wrote 12 books, founded 5 culinary academies. "Making health and great food coexist is something everyone can do", he explained to Cristina Bowerman, for once in the role of interviewer. Kenney will hold a lesson in the Auditorium hall at Identità Milano on Monday 7th March, at 4.30 pm

I am lucky. For many, many reasons and one of them is that I often get the opportunity to meet great chefs. And great chefs always have amazing, engaging personalities. Great chefs always bring something "different”: you just have to dig a little. Just the other day, I was sitting at a table with Ciccio Sultano, Corrado Assenza and Accursio Craparo and each of them had something special to share, like a memory, a flavour, a dish. And every time, I steal a little of their passion and make it mine.

by Cristina Bowerman

Read | 05-02-2016 | Primo piano

Chefs’ mal de vivre

Benoît Violier’s suicide is only the latest in a series after Vatel, Loiseau and Franco Colombani

French-Swiss chef Benoît Violier took his life yesterday, on 31st January 2016, using a firearm in his home in Crissier, in the district of Lausanne, in Switzerland. Aged 44, three Michelin stars at Hotel de Ville also in Crissier, in July 2015 he took over after another great chef, Philippe Rochat, was betrayed by his heart as while cycling. It’s the latest in a series of suicides among chefs, after French François Vatel, Bernard Loiseau, Pierre Jaubert and Italians Franco Colombani and Sauro Brunicardi (photo credits Parismatch)

French-Swiss chef Benoît Violier took his life yesterday, on 31st January 2016, using a firearm in his home in Crissier, in the district of Lausanne, in Switzerland. Aged 44, three Michelin stars at Hotel de Ville also in Crissier, in July 2015 he took over after another great chef, Philippe Rochat, was betrayed by his heart as while cycling. It’s the latest in a series of suicides among chefs, after French François VatelBernard Loiseau, Pierre Jaubert and Italians Franco Colombani and Sauro Brunicardi (photo credits Parismatch)

Si rimane sempre sgomenti davanti alla notizia di un suicidio, soprattutto se all'apparenza chi si toglie la vita aveva tutto come adesso Benoit Violier, 44 anni e tre stelle Michelin all'Hotel de Ville a Crissier vicino Losanna, Svizzera dunque. A luglio 2015 aveva preso il posto di un altro grande, Philippe Rochat, tradito dal cuore mentre andava in bici. Oggi, lunedì 2 febbraio, era atteso alla presentazione dell'edizione francese della Michelin. La notizia che si sia sparato nella sua casa sovrasta qualsiasi attesa per la nuova edizione della rossa.

by Paolo Marchi

Read | 01-02-2016 | Primo piano

The Post-avantgarde Manifesto

Concepts and scope of the new culinary current explained by one of its theorisers, Quico Sosa

Quico Sosa, culinary thinker, one of the most prominent in the last twenty years, explained the concept of post-avantgarde, the culinary movement of which he was one of the theorisers, on the stage of Madrid Fusión. Here is his piece for Identità Golose, after we had already written about him in our news

Quico Sosa, culinary thinker, one of the most prominent in the last twenty years, explained the concept of post-avantgarde, the culinary movement of which he was one of the theorisers, on the stage of Madrid Fusión. Here is his piece for Identità Golose, after we had already written about him in our news

Against a nominal approach – They say that a name is not the substance of an object but allows interpreting it. All the names of the cultural movements that characterise cuisine are not original but draw from more popular definitions, or definitions we think fit best. Others, however, can be used with no issues.

by Quico Sosa

Read | 31-01-2016 | Dal Mondo

My take on sustainability

Norbert Niederkofler shares his thoughts a few days after the first edition of Care's

Care’s, “the ethical chef days, a new (sustainable) fine dining event wanted by Norbert Niederkofler, of St Hubertus at Rosa Alpina in San Cassiano, ended on 20th January. As reported by Carlo Passera (here and here), it was born with the goal of offering a new perspective on cuisine
Care’s, “the ethical chef days”, a new (sustainable) fine dining event wanted by Norbert Niederkofler, of St Hubertus at Rosa Alpina in San Cassiano, ended on 20th January. As reported by Carlo Passera (here and here), it was born with the goal of offering a new perspective on cuisine

Sustainability in the kitchen is a theme I hold very dear. And from this interest, this passion, the idea of Care's was born, the first edition of which took place this year, only a few days ago. It was a sort of pilot edition.

by Norbert Niederkofler

Read | 29-01-2016 | 12:00 | Dall'Italia

2016 dish by dish (5)

Fifty dishes from as many chefs, defining the heavenly state of Lazio and Campania

Quinta puntata dell'inchiesta di Identità Golose sui piatti d'autore del 2016. Dopo Piemonte, Valle d'Aosta e Liguria, Lombardia e Milano, Triveneto ed Emilia Romagna/Toscana/Marche e Umbria, è la volta di Lazio e Campania. Domani è la volta di Abruzzo, Puglia, Basilicata e Calabria

Quinta puntata dell'inchiesta di Identità Golose sui piatti d'autore del 2016. Dopo Piemonte, Valle d'Aosta e LiguriaLombardia e MilanoTriveneto ed Emilia Romagna/Toscana/Marche e Umbria, è la volta di Lazio e Campania. Domani è la volta di Abruzzo, Puglia, Basilicata e Calabria

Today’s post is entirely dedicated to two important regions in the geography and culinary scene of the southern part of Central Italy, namely Lazio and Campania. These outposts on the Tyrrhenian Sea are blessed by climate and great products from sea and land. In the creations of their great chefs (Gennaro Esposito, Heinz Beck, Cristina Bowerman, brothers Serva, Anthony Genovese, Francesco Apreda, Francesco Sposito, Marianna Vitale, Ernesto Iaccarino, Paolo Barrale...) and emerging ones (Alba Esteve Ruiz, Marco Baccanelli and Francesca Barreca, Davide Del Duca, Luciano Monosilio, Pasquale Palamaro, Salvatore Bianco, Lorenzo Cuomo, Cristian Torsiello...) dishes made with durum wheat pasta and first courses in general prevail.

by Carlo Passera e Gabriele Zanatta

Read | 30-01-2016 | 12:00 | Primo piano

Bottura n. 1 in Europe. And now...

The chef, awarded at Madrid Fusión, explains: «We’ll change the world through responsible cooking»

Massimo Bottura a few hours ago on the stage of Madrid Fusión with José Carlos Capel: the chef from Modena was awarded as Best chef of the year in Europe, thanks to his project at Refettorio Ambrosiano (photo byTania Mauri
Massimo Bottura a few hours ago on the stage of Madrid Fusión with José Carlos Capel: the chef from Modena was awarded as "Best chef of the year in Europe", thanks to his project at Refettorio Ambrosiano (photo byTania Mauri

«I dedicate this acknowledgement to my staff, which listens to me and follows me in my crazy ideas. I also dedicate it to the great colleagues – around 60 – who chose to join my project of “contamination” in the kitchen: it was a great honour to find that many people have realised we had a good idea. We thought of the necessity of recuperating food: today everyone speaks about it and it’s a beautiful thing. Finally, I thank the volunteers who allowed Refettorio Ambrosiano to work in the best possible way». With these words Massimo Bottura commented a few hours ago to Identità Golose on the award he received during the final day at Madrid Fusión, the fine dining congress that took place in the Spanish capital. The chef from Osteria Fracescana in Modena was nominated "Best chef of the year in Europe” thanks to his charity work with Refettorio Ambrosiano during Expo Milano 2015.

 

by Carlo Passera

Read | 27-01-2016 | 16:00 | Dal Mondo

Inside the era of post-avantgarde

At Madrid Fusión, Quico Sosa outlines the future. And reveals: the new trend fits Italy

What is post-avantgarde in cooking? Catalan Quico Sosa, historic supplier of Ferran Adrià and culinary thinker  tried to outline the borders of this new trend, to which the 2016 edition of Madrid Fusión was dedicated

What is post-avantgarde in cooking? Catalan Quico Sosa, historic supplier of Ferran Adrià and "culinary thinker " tried to outline the borders of this new trend, to which the 2016 edition of Madrid Fusión was dedicated

When a congress illustrates “the language of post-avantgarde” you first need to consider the conceptual issue, especially so if the festival is not dedicated to art but to gastronomy. Hence at Madrid Fusión the initial step was exactly this: what are the rules of the alleged cuisine of the future, of the post-avantgarde? The answer arrived in practice from those who, more than others, are considered the forerunners of this new-born trend, that is to say Ricard Camarena, David Muñoz, and Joan Roca himself; conceptually, instead, it arrived from the person indicated in the presentation of the Spanish congress as the “pensador culinario” [culinary thinker], “genio oculto en la trastienda de la alta cocina”[the hidden genius in the back room of high cuisine], “druida culinario” [the culinary druid].

by Carlo Passera

Read | 26-01-2016 | Dal Mondo

Identità Milano 2016

From 6 to 8 March the twelfth edition of the congress will celebrate The strength of freedom

2015 was the year of the World Fair in Milan, of an edition with a theme defined by six words, Feeding the planet, energy for life, which all the participants, from one end to the other, interpreted in the best possible way they could. Including us. Indeed, for six months we gave life to Identità Expo, a place where events, lunches and dinners took place in turn, with over 200 great...

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2016 dish by dish (4)

Emilia Romagna, Tuscany, Umbria and Marche: 50 beautiful creations between Piacenza and Senigallia

Read | 26-01-2016 | 12:00 | Carlo Passera e Gabriele Zanatta | Primo piano

Conservative and progressive Terroir

At Care's the debate on tradition and creativity, with special guest Michel Bras. And the "Jock Zonfrillo case"

What is terroir and how is this concept developed? This was the main question of the debate at Care's

What is terroir and how is this concept developed? This was the main question of the debate at Care's

Read | 20-01-2016 | 16:00 | Carlo Passera | Dall'Italia

2016 dish by dish (3)

The complete series with the greatest new dishes from the Northeast. Third episode of Identità’s special report

Third episode in Identità Golose’s series on 2016’s signature dishes. After Piedmont, Aosta Valley and Liguria and after Lombardy, it’s now the turn of Veneto, Trentino Alto Adige and Friuli Venezia Giulia. The fourth episode will be on Emilia Romagna, Tuscany, Marche and Umbria

Third episode in Identità Golose’s series on 2016’s signature dishes. After Piedmont, Aosta Valley and Liguria and after Lombardy, it’s now the turn of Veneto, Trentino Alto Adige and Friuli Venezia Giulia. The fourth episode will be on Emilia Romagna, Tuscany, Marche and Umbria

Read | 16-01-2016 | Carlo Passera e Gabriele Zanatta | Primo piano

2016 dish by dish (2)

The Lombard avalanche. Second episode of Identità Golose’s series on new signature dishes

Read | 15-01-2016 | Carlo Passera e Gabriele Zanatta | Primo piano

2016 dish by dish

All the news from the greatest Italian chefs. The first episode with signature recipes from the Northwest

What will be the dish of 2016 of the greatest Italian chefs? Identità Golose asked them directly: the result is a series of articles presenting the best and most recent fine dining creations of the most famous kitchen signatures. The first episode is dedicated to the Northwest: Piedmont, Aosta Valley and Liguria. Next episode Lombardy 

What will be the "dish of 2016" of the greatest Italian chefs? Identità Golose asked them directly: the result is a series of articles presenting the best and most recent fine dining creations of the most famous kitchen "signatures". The first episode is dedicated to the Northwest: Piedmont, Aosta Valley and Liguria. Next episode Lombardy 

Read | 14-01-2016 | 02:00 | Carlo Passera e Gabriele Zanatta | Primo piano

Ladies & Gentleman: il Cudega

An interesting emporium with Lombardy gastronomy (and more) wins over the East End of London

Luca Gaggioli and Giovanni Brighi, opened Il Cudega last September in London Fields, Hackney, address Arch 358-Westgate street, a deli, wine bar and restaurant of Lombardy cuisine, (telephone  +44.(0)20.72416599, open tuesday to sunday 9-18h). The name comes from the colourful Milanese dialect expression  which means 'pork scratching' (photo Anteater PR)

Luca Gaggioli and Giovanni Brighi, opened Il Cudega last September in London Fields, Hackney, address Arch 358-Westgate street, "a deli, wine bar and restaurant of Lombardy cuisine", (telephone  +44.(0)20.72416599, open tuesday to sunday 9-18h). The name comes from the colourful Milanese dialect expression  which means 'pork scratching' (photo Anteater PR)

Read | 11-01-2016 | Federica Carr | Dal Mondo

The super-chef’s new adventure

«I’m leaving Ramsay»: Clare Smyth, the first three-starred female chef in Britain, announces the turning point in Courmayeur

Clare Smyth with Gordon Ramsay: after many years of partnership (Smyth holds three stars, the first British woman to receive the acknowledgement, at Restaurant Gordon Ramsay in London), she announced Identità Golose, during the Mountain Gourmet Ski Experience in Courmayeur, that she’s ready to leave the Scottish chef and open a restaurant of her own in London in the autumn

Clare Smyth with Gordon Ramsay: after many years of partnership (Smyth holds three stars, the first British woman to receive the acknowledgement, at Restaurant Gordon Ramsay in London), she announced Identità Golose, during the Mountain Gourmet Ski Experience in Courmayeur, that she’s ready to leave the Scottish chef and open a restaurant of her own in London in the autumn

Read | 10-01-2016 | 12:00 | Carlo Passera | Dal Mondo

Many hands make light work in the dining room

The debate on dining room issues continues. This time it’s the turn of Simone Dimitri, of Trussardi alla Scala

Simone Dimitri, left, with the beard, guiding the dining room team at Trussardi alla Scala in Milan (to the right, chef Roberto Conti). He participates in the debate on Identità Golose after the articles by Enrico Camelio, Lisa Foletti, Donato Marzolla, Ruggero Penza, Ramona Anello and Ermes Cantera

Simone Dimitri, left, with the beard, guiding the dining room team at Trussardi alla Scala in Milan (to the right, chef Roberto Conti). He participates in the debate on Identità Golose after the articles by Enrico Camelio, Lisa Foletti, Donato Marzolla, Ruggero Penza, Ramona Anello and Ermes Cantera

Read | 06-01-2016 | Simone Dimitri | In sala

Pizza, the secrets of fire

Carmine Nasti, originally from Tramonti, illustrates the cooking technique used in a different tradition from Campania

Carmine Nasti tells Identità Golose the secrets of the Tramonti tradition when baking pizza

Carmine Nasti tells Identità Golose the secrets of the "Tramonti tradition" when baking pizza

Read | 02-01-2016 | Carlo Passera | Dall'Italia

The heritage of excellence

Ruinart’s bubbles will be the protagonists of the new Identità di Champagne 2016 event

The collaboration between Identità Golose Milano and Ruinart continues, this year with a great new event called Identità di Champagne, on 6th-8th March, within our Congress

The collaboration between Identità Golose Milano and Ruinart continues, this year with a great new event called Identità di Champagne, on 6th-8th March, within our Congress

Read | 29-12-2015 | 10:00 | Cinzia Benzi | In cantina

Great pizzerias outside Naples

Francesco Salvo tells about the new trend: even Neapolitans leave town in search of good food

Taking the car and leaving Naples, going to the surrounding towns to have a good pizza. Until a few years ago, it was something unthinkable. Today it happens, thanks to excellent restaurants outside town. Francesco Salvo tells us (with understandable pride) about this new trend, that rewarded him

Taking the car and leaving Naples, going to the surrounding towns to have a good pizza. Until a few years ago, it was something unthinkable. Today it happens, thanks to excellent restaurants outside town. Francesco Salvo tells us (with understandable pride) about this new trend, that rewarded him

Read | 28-12-2015 | Francesco Salvo | Chefs' life stories

All about ramen

In Japan, it’s been “starred” for the first time. In Milan there’s Zazà Ramen telling us about its secrets

Ramen is a popular dish in Japanese cuisine, today made nobler thanks to excellent preparations, so much so that for the first time, a restaurant in Tokyo was awarded with a star. In Milan the point of reference is Zazà Ramen, where we took this photo

Ramen is a popular dish in Japanese cuisine, today made nobler thanks to excellent preparations, so much so that for the first time, a restaurant in Tokyo was awarded with a star. In Milan the point of reference is Zazà Ramen, where we took this photo

Read | 27-12-2015 | 12:00 | Carlo Passera | Signature Dishes

All united with Marco Baglieri

The chef from Noto is back to work after leaving to look after his sick daughter. Aurora didn’t make it

Chef Marco Baglieri. A few hours ago he went back to work, after six months of forced inactivity caused by the illness of his daughter Aurora, who lost her battle against leukaemia

Chef Marco Baglieri. A few hours ago he went back to work, after six months of forced inactivity caused by the illness of his daughter Aurora, who lost her battle against leukaemia

Read | 27-12-2015 | Carlo Passera | Dall'Italia

Oysters and Stout, the strange pair

A classic Irish pairing: though perhaps it’s no longer trendy in Dublin, the tradition remains

One of the windows of the historic Temple Bar in Dublin (47/48 Temple Bar, Dublin, tel.: +353.1.6725286/7) – named after the central neighbourhood where one can find many pubs and where the local nightlife takes place – shows this illustration in which two people are about to eat oysters while drinking Guinness: an absolutely traditional pairing in Ireland

One of the windows of the historic Temple Bar in Dublin (47/48 Temple Bar, Dublin, tel.: +353.1.6725286/7) – named after the central neighbourhood where one can find many pubs and where the local nightlife takes place – shows this illustration in which two people are about to eat oysters while drinking Guinness: an absolutely traditional pairing in Ireland

Read | 26-12-2015 | 14:00 | Niccolò Vecchia | Dal Mondo

Being an Italian barman in Sydney

A young professional explains how the scene (and the labour market) has changed in Australia

Young barman Flavio Tripepi tells us about his experience in Sydney, where he’s been working for 5 years. Many things have changed...

Young barman Flavio Tripepi tells us about his experience in Sydney, where he’s been working for 5 years. Many things have changed...

Read | 26-12-2015 | Flavio Tripepi | Dal Mondo
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