IG2015 - iscrizioni ENG

Zazzeri and Gaja-style fish

A super-dinner at La Pineta with the famous winemaker: light cooking, exceptional raw materials

Luciano Zazzeri at work in the kitchen of La Pineta, with his son Daniele, while the other son, Andrea runs the dining room and cellar: this restaurant in Marina di Bibbona is a favourite destination among many food lovers, even famous ones, such as the great Angelo Gaja
Luciano Zazzeri at work in the kitchen of La Pineta, with his son Daniele, while the other son, Andrea runs the dining room and cellar: this restaurant in Marina di Bibbona is a favourite destination among many food lovers, even famous ones, such as the great Angelo Gaja

«Here we feel at home», says Rossana Gaja between one morsel and the other. These are Piedmontese people playing an away game in Tuscany: they arrived in 1994, after buying Pieve Santa Restituta, in Montalcino, and two years later Ca' Marcanda in Bolgheri, a ten minutes drive from Marina di Bibbona, the place where we’re dining today: at Luciano Zazzeri’s La Pineta, to be precise.

by Carlo Passera

Read | 18-12-2014 | Carlo Mangio

Rolled pigeon

The savoury recipe by Giovanni Sorrentino, finalist at Premio Moretti Grand Cru, is a mini menu

Giovanni Sorrentino, chef at restaurant Vinile (Salerno) wasn’t satisfied with the finals in the first edition of Premio Birra Moretti Grand Cru. His mini menu granted him the participation in the 2014 edition too, and today we discover the savoury recipe he presented

Giovanni Sorrentino, chef at restaurant Vinile (Salerno) wasn’t satisfied with the finals in the first edition of Premio Birra Moretti Grand Cru. His mini menu granted him the participation in the 2014 edition too, and today we discover the savoury recipe he presented

The recipe we present today, one of the twenty that have reached the finals in the fourth edition of Premio Birra Moretti Grand Cru, is complex starting from its very name: it is defined as a "mini menu" by its creator too. That is to say Giovanni Sorrentino, chef at restaurant Vinile in Salerno. This is how he explains it.

by Giovanni Sorrentino

Read | 17-12-2014 | A tutta birra

The awareness of taste

How do you become a food critic? The necessary steps illustrated by the director of Guide de L'Espresso

Enzo Vizzari from Varallo Sesia (Vercelli), born in 1946. Since 2001 he’s the director at Guide de L'Espresso, Ristoranti e Vini d'Italia. Among his many collaborations, he can boast a weekly column for L'Espresso and a blog called Frittomisto (photo credits Le Strade della Mozzarella)

Enzo Vizzari from Varallo Sesia (Vercelli), born in 1946. Since 2001 he’s the director at Guide de L'Espresso, Ristoranti e Vini d'Italia. Among his many collaborations, he can boast a weekly column for L'Espresso and a blog called Frittomisto (photo credits Le Strade della Mozzarella)

We live in the age of the net and of democracy of thought, in a time that makes it essential to redefine the difference between professionals and expert amateurs with stronger clarity

by Enzo Vizzari

Read | 16-12-2014 | Dall'Italia

And I cook the mountain

Niederkofler and Cook the mountain, a project involving actors and producers at a high altitude

Norbert Niederkofler lying down among his pastures in the Dolomites. The chef at St. Hubertus in San Cassiano (Bolzano), 2 Michelin stars, has recently become the promoter of Cook the Mountains, a project that aims at promoting the whole food supply in the mountains. He will illustrate the details at Identità di Montagna, Identità Milano’s new-born format, on Sunday 8th of February 2015

Norbert Niederkofler lying down among his pastures in the Dolomites. The chef at St. Hubertus in San Cassiano (Bolzano), 2 Michelin stars, has recently become the promoter of "Cook the Mountains", a project that aims at promoting the whole food supply in the mountains. He will illustrate the details at Identità di Montagna, Identità Milano’s new-born format, on Sunday 8th of February 2015

Mountains in the mind and in the heart. Norbert Niederkofler, the 2 star chef at St. Hubertus, the gourmet restaurant of luxury hotel Rosa Alpina in San Cassiano, Alta Badia, is putting his heart and soul in the promotion and valorisation of mountain gastronomy and all its spin-offs.

by Andrea Ciprian

Read | 16-12-2014 | Dall'Italia

Pepe for charity

The pizza-chef from Caiazzo creates a pizza with the colours of Africa to help a non profit organization in Benin

Franco Pepe at work. For him this is a professional satisfaction but there’s also the pleasure of helping the less fortunate

Franco Pepe at work. For him this is a professional satisfaction but there’s also the pleasure of helping the less fortunate

Is good in fashion? One could say so, at least at Christmas. There was a queue – dozens of people in the waiting list, a result that largely exceeded expectations, sold out, of course – a few hours ago in Caiazzo, where something double good went on stage: good as the pizzas of Franco Pepe, the man that made this village near Caserta become a gourmet destination thanks to his super-pizzeria Pepe in Grani; and good as the motivations of this Sunday lunch-event, strongly desired by Pepe himself in order to give a concrete help to non profit organisation Sorridi Konou Konou Africa onlus.

by Carlo Passera

Read | 15-12-2014 | Dall'Italia

Technology against wastes

Applications and websites help association that collect food wastes

There are many volunteers, all around Italy, dedicating their time and energies to fighting food wastes, recuperating exceeding food from schools, restaurants, markets. There are many opportunities offered online to organise these important services
There are many volunteers, all around Italy, dedicating their time and energies to fighting food wastes, recuperating exceeding food from schools, restaurants, markets. There are many opportunities offered online to organise these important services

You wake up at 5.30, meet at 7 with the other volunteers, wear the vest and with a refrigerated van go to the fruit and vegetable market, to restaurant chains, business and school canteens, supermarkets, food producers. This is the round that, every day, dozens of volunteers all around Italy take, coordinated by Banco Alimentare, in order to collect the exceeding food that would otherwise be wasted.

by Lisa Casali

Read | 15-12-2014 | Green

Dark chocolate torroncini

Simone Salvini presents a totally sugar free dessert with oriental influences

This recipe by vegan chef Simone Salvini could be a good way of offering a different and original dessert during the holidays. In order to give balance to this dish, he was inspired by the lessons of Ayurvedic tradition

This recipe by vegan chef Simone Salvini could be a good way of offering a different and original dessert during the holidays. In order to give balance to this dish, he was inspired by the lessons of Ayurvedic tradition

This recipe, which doesn’t include the use of sugar, was inspired by my fascination for the East and in particular for Ayurvedic tradition, which I find particularly dear to me. In this tradition there’s the presence of six types of flavours: the word used is “rasa”, which is a very important term in Ayurveda, with many meanings, including emotions, food, vital lymph...

by Simone Salvini

Read | 14-12-2014 | Naturalmente

Beer meringue with truffle ice cream

With a spicy and crunchy dessert, Stefano Cipollini got to the finals of Premio Moretti Grand Cru

Truffle, Birra Moretti La Rossa, turmeric, liquorish... these are the ingredients of the tasty and special dish created by Stefano Cipollini for Premio Birra Moretti Grand Cru, of which the sous-chef at restaurant La Montecchia in Selvazzano Dentro was one of the finalists

Truffle, Birra Moretti La Rossa, turmeric, liquorish... these are the ingredients of the tasty and special dish created by Stefano Cipollini for Premio Birra Moretti Grand Cru, of which the sous-chef at restaurant La Montecchia in Selvazzano Dentro was one of the finalists

The recipes from the finals of the fourth edition of Premio Birra Moretti Grand Cru are back: the dessert presented today allowed Stefano Cipollini, sous-chef at La Montecchia (Selvazzano Dentro, Padua), to get to the competition’s top ten. A dish we leave the Tuscan chef to present.

by Stefano Cipollini

Read | 13-12-2014 | A tutta birra

Mona, the Disneyland of art

The guests of Restaurant Australia found themselves in the caves of a unique museum

This is how the guests at the Restaurant Australia dinner, on February November 14th in Hobart, Tasmania, were welcomed. After getting on the pier, they all climbed the long staircase leading to the entrance of Mona, the Museum of Old and New Art inside which a beautiful table, in the shape of a snake, was set. Previously, they had all admired an extraordinary game of flames at sunset

This is how the guests at the Restaurant Australia dinner, on February November 14th in Hobart, Tasmania, were welcomed. After getting on the pier, they all climbed the long staircase leading to the entrance of Mona, the Museum of Old and New Art inside which a beautiful table, in the shape of a snake, was set. Previously, they had all admired an extraordinary game of flames at sunset

E quando tutti si sono sentiti sazi, pronti per qualcosa che non fosse accomodarsi a tavola per la cena vera e propria, tutti a bordo di uno yacht dal nome difficile da esibire in Italia: Mona Roma. Ma eravamo in Australia, in una nazione dove Pippa è un nome proprio femminile. Ci sta bene insomma anche Mona, acronimo di Museum of Old and New Art, ma chissà perché Roma. Comunque, un altro braccio di acqua a risalire il fiume Derwent per attraccare al molo di un museo dalla storia speciale. Lo ha pensato e voluto David Walsh, classe 1961, uno che è riuscito a mettere insieme un’importante fortuna sviluppando un fior di sistema per...

by Paolo Marchi

Read | 11-12-2014 | Dal Mondo

Calm energy at All'Enoteca

Palluda approaches the 20th anniversary of the restaurant in Roero and makes a perfect couple with his sister Ivana

Chef Davide Palluda. He will soon celebrate his (first) twenty years at All'Enoteca in Canale, inside the Enoteca Regionale del Roero

Chef Davide Palluda. He will soon celebrate his (first) twenty years at All'Enoteca in Canale, inside the Enoteca Regionale del Roero

«Well… I run!», Davide Palluda dazzling explains his enviable shape at 43, the latter twenty of which he spent commanding the kitchens of a restaurant called All’Enoteca because it is located in a true enoteca, the regional one in Roero, “the once poor cousin of the Langhe” in the words of Paolo Marchi.

by Carlo Passera

Read | 10-12-2014 | Carlo Mangio

Identità Milano 2015

A healthy intelligence

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

Guida 2015 - Shop now

Basara doubles

A new opening in the centre of Milan for the Japanese restaurant, offering sushi and desserts

A minimalistic location, seating few people in the evening and also offering quick yet high quality meals during the day, to take-away. This is the second Basara in Milan, which after the success of the restaurant in Via Tortona 12, opened a new location in Corso Italia 6 (tel. +39.02.72020141). The creations of chef Hiro, both savoury and sweet, are the basis for the gastronomic offer this new place too

A minimalistic location, seating few people in the evening and also offering quick yet high quality meals during the day, to take-away. This is the second Basara in Milan, which after the success of the restaurant in Via Tortona 12, opened a new location in Corso Italia 6 (tel. +39.02.72020141). The creations of chef Hiro, both savoury and sweet, are the basis for the gastronomic offer this new place too

Read | 09-12-2014 | Niccolò Vecchia | Dall'Italia

Porcini, rooster crest and La Rossa

The recipe created by Federica Andrisani, the first woman in the finals of the Premio Birra Moretti Grand Cru

This recipe by Federica Andrisani, made with porcini and rooster crests, conquered the special mention for best savoury dish during the finals of the Premio Birra Moretti Grand Cru. In order to prepare it, the chef trusted her favourite beer, namely Birra Moretti La Rossa

This recipe by Federica Andrisani, made with porcini and rooster crests, conquered the special mention for best savoury dish during the finals of the Premio Birra Moretti Grand Cru. In order to prepare it, the chef trusted her favourite beer, namely Birra Moretti La Rossa

Read | 09-12-2014 | Federica Andrisani | A tutta birra

A light pointed on Abruzzo

Niko Romito awarded by Enoteca del Roero. Words, history and thoughts of a “local emigrant "

The cover of the book that the Enoteca del Roero dedicated to Niko Romito. Content written by Luciano Bertello, president of the Enoteca, and literary critic Giovanni Tesio; photos by Bruno Murialdo

The cover of the book that the Enoteca del Roero dedicated to Niko Romito. Content written by Luciano Bertello, president of the Enoteca, and literary critic Giovanni Tesio; photos by Bruno Murialdo

Read | 08-12-2014 | Carlo Passera | Dall'Italia

Piccini and the scallop dilemma

From Maremma to the new location in the luxury hotel: some dishes may have changed but not her talented hand

Valeria Piccini smiles from the terrace overlooking the main room in the Winter Garden, the haute cuisine restaurant inside the St. Regis in Florence (photo by Alessandro Moggi)

Valeria Piccini smiles from the terrace overlooking the main room in the Winter Garden, the haute cuisine restaurant inside the St. Regis in Florence (photo by Alessandro Moggi)

Read | 06-12-2014 | Carlo Passera | Carlo Mangio

Going crazy for a lobster

In Hobart, a pier is transformed into a stage for six incredible starters. Wallaby included

Lobsters marked, though not by themselves, the second phase of the dinner organised in Hobart, Tasmania, on Friday 14th November by Tourism Australia to make people discover the wine and food excellences of the immense Austral country. To be precise, this is the Wood roast Tasmanian lobster with kombu butter, signed by Neil Perry, chef and patron at Rockpool in Sydney, and not only in Sydney

Lobsters marked, though not by themselves, the second phase of the dinner organised in Hobart, Tasmania, on Friday 14th November by Tourism Australia to make people discover the wine and food excellences of the immense Austral country. To be precise, this is the Wood roast Tasmanian lobster with kombu butter, signed by Neil Perry, chef and patron at Rockpool in Sydney, and not only in Sydney

Read | 06-12-2014 | Paolo Marchi | Dal Mondo

The grandeur of pizza

Le Strade della Mozzarella arrives in Paris: a French debut for the event dedicated to the food of Campania

Salvatore Salvo and Franco Pepe were the protagonists of the two lessons moderated by Enzo Vizzari, presenting the excellence of pizza and agricultural products from Campania to the public of the Parisian festival Le Grand Tasting. Barbara Guerra, curator of Le Strade della Mozzarella together with Albert Sapere, tells us about this “debut in Paris

Salvatore Salvo and Franco Pepe were the protagonists of the two lessons moderated by Enzo Vizzari, presenting the excellence of pizza and agricultural products from Campania to the public of the Parisian festival Le Grand Tasting. Barbara Guerra, curator of Le Strade della Mozzarella together with Albert Sapere, tells us about this “debut” in Paris

Read | 05-12-2014 | Barbara Guerra and Albert Sapere | Dal Mondo

Red Blue Red White

Alberto Sparacino and the recipe for his dessert, presented at the Premio Birra Moretti Grand Cru

Red Blue Red White – Birra Moretti La Rossa Frozen Mousse, namelaka with Blu del Chianti, beetroot cream, fruits of the forest and white chocolate earth. Alberto Sparacino, chef at Il Colombaio in Casole d’Elsa (Siena), presented this complex dessert to the starred jury presided by Claudio Sadler which judged the finalists in the fourth edition of the Premio Birra Moretti Grand Cru

Red Blue Red White – Birra Moretti La Rossa Frozen Mousse, namelaka with Blu del Chianti, beetroot cream, fruits of the forest and white chocolate earth. Alberto Sparacino, chef at Il Colombaio in Casole d’Elsa (Siena), presented this complex dessert to the starred jury presided by Claudio Sadler which judged the finalists in the fourth edition of the Premio Birra Moretti Grand Cru

Read | 05-12-2014 | Alberto Sparacino | A tutta birra

The wines at Identità London

Enoteca Pinchiorri’s menu for the away game at Harrods stimulates elegant pairings

Poached egg with white truffle from Alba and Grana Padano fondue is one of the dishes that Annie Féolde and Italo Bassi created for the menu of Enoteca Pinchiorri, the protagonist in December of Stelle di Stelle. The pairing proposed for this elegant recipe is with Chardonnay Trento Doc Giulio Ferrari 2002

Poached egg with white truffle from Alba and Grana Padano fondue is one of the dishes that Annie Féolde and Italo Bassi created for the menu of Enoteca Pinchiorri, the protagonist in December of Stelle di Stelle. The pairing proposed for this elegant recipe is with Chardonnay Trento Doc Giulio Ferrari 2002

Read | 04-12-2014 | Cinzia Benzi | Primo piano

Calm in Franciacorta

Discovering Stefano Cerveni’s latest dishes: his restaurant Le Due Colombe recalls peace and maturity

Stefano Cerveni made his Le Due Colombe take wing four years ago in the new location in Borgonato di Corte Franca. And he enjoys it very much...

Stefano Cerveni made his Le Due Colombe take wing four years ago in the new location in Borgonato di Corte Franca. And he enjoys it very much...

Read | 03-12-2014 | Carlo Passera | Carlo Mangio

The circle of food

The second edition of the Roma F&W Festival ends with great raw materials and balanced flavours

Ugo Alciati of Guido in Serralunga d’Alba (Torino), Aurora Mazzucchelli of restaurant Marconi in Sasso Marconi (Bologna) and Alessandro Negrini of Aimo e Nadia (Milan) in a shot taken yesterday at lunchtime, on the third floor of Eataly Roma, the cradle of the second edition of the Roma Food&Wine Festival

Ugo Alciati of Guido in Serralunga d’Alba (Torino), Aurora Mazzucchelli of restaurant Marconi in Sasso Marconi (Bologna) and Alessandro Negrini of Aimo e Nadia (Milan) in a shot taken yesterday at lunchtime, on the third floor of Eataly Roma, the cradle of the second edition of the Roma Food&Wine Festival

Read | 02-12-2014 | Gabriele Zanatta | Primo piano

Enoteca Pinchiorri is at Harrods

Throughout the month of December, the menu of Italo Bassi and Annie Féolde will be the protagonist of Stelle di Stelle

Octopus cooked in olive oil with pumpkin cream, coffee pearls and watercress sprouts: this is one of the dishes that for one month will be offered in one of the restaurants at Harrods, continuing the Stelle di Stelle programme. After Gennaro Esposito, the Cerea brothers and Carlo Cracco, in December, in London, it will be the turn of the historic three-star restaurant from Florence, Annie Féolde e Giorgio Pinchiorri’s Enoteca Pinchiorri, with chef Italo Bassi

Octopus cooked in olive oil with pumpkin cream, coffee pearls and watercress sprouts: this is one of the dishes that for one month will be offered in one of the restaurants at Harrods, continuing the Stelle di Stelle programme. After Gennaro Esposito, the Cerea brothers and Carlo Cracco, in December, in London, it will be the turn of the historic three-star restaurant from Florence, Annie Féolde e Giorgio Pinchiorri’s Enoteca Pinchiorri, with chef Italo Bassi

Read | 02-12-2014 | Identità Golose | Primo piano

The Compromise and other stories

Massimo Bottura and Niko Romito grab the spotlight on the second day of the Roma F&W Festival

Massimo Bottura prepares the Historic Compromise, that is to say Tortellini with cream, a sacrilege that the ultra-orthodox tortellino-in-stock fans in Emilia would enjoy. The photo (by Brambilla-Serrani) was taken yesterday at the Roma Food&Wine Festival, in the morning, which also saw Daniele Usai of Il Tino in Ostia and Enrico Panero of Da Vinci in Florence at work

Massimo Bottura prepares the Historic Compromise, that is to say Tortellini with cream, a sacrilege that the ultra-orthodox tortellino-in-stock fans in Emilia would enjoy. The photo (by Brambilla-Serrani) was taken yesterday at the Roma Food&Wine Festival, in the morning, which also saw Daniele Usai of Il Tino in Ostia and Enrico Panero of Da Vinci in Florence at work

Read | 01-12-2014 | Gabriele Zanatta | Primo piano

Sweetbreads with Moretti Grand Cru

Twice finalist Daniele Pennati presents his savoury recipe for the fourth edition of the competition

Lacquered sweetbreads with Birra Moretti Grand Cru, aioli, oil with tarragon, barley pastry, celery and celeriac: one of the recipes that allowed Daniele Pennati, chef from Valtellina, to get to the finals of the Pemio Moretti Grand Cru, two years after participating for the first time

Lacquered sweetbreads with Birra Moretti Grand Cru, aioli, oil with tarragon, barley pastry, celery and celeriac: one of the recipes that allowed Daniele Pennati, chef from Valtellina, to get to the finals of the Pemio Moretti Grand Cru, two years after participating for the first time

Read | 01-12-2014 | Daniele Pennati | A tutta birra

From risotto to couscous

The first day at the Roma F&W Festival was a thrilling excursus among national dishes

Three of the 6 protagonists of the first day at the Roma Food and Wine Festival: Cristina Bowerman of Glass (Rome), Cesare Battisti of Ratanà (Milan) and Viviana Varese of Alice (Milan). With them, in the evening, Angelo Sabatelli of the homonymous restaurant in Monopoli (Bari), Andrea Provenzani of Liberty in Milan, Luciano Monosilio of Pipero al Rex in Rome and pastry-chef Luca Montersino

Three of the 6 protagonists of the first day at the Roma Food and Wine Festival: Cristina Bowerman of Glass (Rome), Cesare Battisti of Ratanà (Milan) and Viviana Varese of Alice (Milan). With them, in the evening, Angelo Sabatelli of the homonymous restaurant in Monopoli (Bari), Andrea Provenzani of Liberty in Milan, Luciano Monosilio of Pipero al Rex in Rome and pastry-chef Luca Montersino

Read | 30-11-2014 | Gabriele Zanatta | Primo piano

Michelin, a tribute to Italy

The Red Guide celebrated its 60th anniversary with a dinner curated in Milan by all the 8 chefs with three stars

All the eight Italian chefs with three stars together for the party in Milan celebrating the 60th anniversary of Italy’s Michelin Guide. Left to right, one can see Massimo Bottura, Bobo and Chicco Cerea, Massimiliano Alajmo, Heinz Beck, Niko Romito, Annie Feolde, Enrico Crippa, Giovanni and Nadia Santini

All the eight Italian chefs with three stars together for the party in Milan celebrating the 60th anniversary of Italy’s Michelin Guide. Left to right, one can see Massimo Bottura, Bobo and Chicco Cerea, Massimiliano Alajmo, Heinz Beck, Niko Romito, Annie Feolde, Enrico Crippa, Giovanni and Nadia Santini

Read | 29-11-2014 | Paolo Marchi | Primo piano