Identità Expo

Cortina, the encore is served

The programme and protagonists of a weekend (5th and 6th September) with great mountain cuisine

After the successful 2014 edition, Identità Cortina, the event that aims at giving value to mountain food culture and gastronomy returns this weekend. The climax will be made of two events: a dinner on Saturday 5th at La Corte del Lampone del Rosapetra Resort in Cortina with Favrin, Gaspari, Niederkofler and Alfio Ghezzi (the price is 80 euros, reservations +39.0436.861927). And a brunch on Sunday 6th at Brite de Larieto with dishes by Gaspari, Favrin, Scabin and Alverà (30 euros, reservations +39.368.7008083 or +39.328.7288665)

After the successful 2014 edition, Identità Cortina, the event that aims at giving value to mountain food culture and gastronomy returns this weekend. The climax will be made of two events: a dinner on Saturday 5th at La Corte del Lampone del Rosapetra Resort in Cortina with Favrin, Gaspari, Niederkofler and Alfio Ghezzi (the price is 80 euros, reservations +39.0436.861927). And a brunch on Sunday 6th at Brite de Larieto with dishes by Gaspari, Favrin, Scabin and Alverà (30 euros, reservations +39.368.7008083 or +39.328.7288665)

A dinner with remarkable protagonists on Saturday 5th and a signature brunch the following day, on Sunday 6th, in the heart of the Dolomites. This is the very summary of the second edition of Identità Cortina, a format conceived last year for the first time in July by Identità Golose, which this year returns with the very same intention: «To give value to mountain food culture and gastronomy», says Paolo Marchi, creator and curator of the event.

Read | 01-09-2015 | 13:00 | Primo piano

Pizza unites people

Improved essence and multiple ways of consumption. Yet the convivial spirit doesn’t change

The wall at the entrance of the pavilion of the Republic of Korea at Expo. Every tag answers this question: «What is your favourite food?». Pizza wins, says Matteo Aloe, the author of this piece and a leading figure in the nouvelle vague of Italian pizza with Berberè

The wall at the entrance of the pavilion of the Republic of Korea at Expo. Every tag answers this question: «What is your favourite food?». Pizza wins, says Matteo Aloe, the author of this piece and a leading figure in the nouvelle vague of Italian pizza with Berberè

A question is being asked on the entrance wall to the pavilion of the Republic of Korea at Expo: «What is your favourite food?». You can answer by simply writing a tag on the wall. I took a photo of the word pizza, but zooming a little and reading closer the words in pen, in this small square the word pizza appears at least five times (you can play and try to find more). The world loves pizza. I wonder: is there another dish that is so globally delicious? And I also wonder: what pizzas do they eat around the world? From the frozen one in Norway to the thick American one, to the Roman, Neapolitan ones, the rolled ones and the ones in the baking tin. The list is endless.

by Matteo Aloe

Read | 27-08-2015 | Dall'Italia

Alberti’s coloured pens

Lisa Casali presents a recipe created by the chef for The CooKing Show

On many occasions chef and pastry chef Franco Aliberti was invited by Lisa in the daily show she runs live from Expo Milano 2015, broadcasted on RAI3 until 5th September from Monday till Friday at 12.30 pm (Credits: The CooKing Show, photos by Abraham Caprani)

On many occasions chef and pastry chef Franco Aliberti was invited by Lisa in the daily show she runs live from Expo Milano 2015, broadcasted on RAI3 until 5th September from Monday till Friday at 12.30 pm (Credits: The CooKing Show, photos by Abraham Caprani)

Here’s another dish, among those tasted at The CooKing Show which stole my heart. This is also the last week of daily broadcast on RAI3 as on 5th September the new weekly edition of the show will begin: every Saturday from 6 to 7 pm with 6 chefs, my new anti-waste column and super guests. Franco Aliberti, chef and patron, together...

by Lisa Casali

Read | 31-08-2015 | Green

Pasta with... Sicilian concentrate

Antonio Colombo and his recipe for Identità Expo: sea urchins, tenerumi, ricotta, candied lemon

Ogni riccio un capriccio, the dish presented at Identità di Pasta by Antonio Colombo

Ogni riccio un capriccio, the dish presented at Identità di Pasta by Antonio Colombo

Yesterday’s protagonist at Identità di Pasta, the Friday event at Identità Expo in collaboration with Pastificio Felicetti, was a young Sicilian chef who immediately declared his preferences: «I love pasta, I eat it every day, I can’t live without it» said Antonio Colombo, pastry chef at Locanda Gulfi in Chiaramonte Gulfi (Rg).

by Valeria Senigaglia

Read | 29-08-2015 | Identità Expo

Bartolini’s sense of pasta

The chef explains his relationship with spaghetti & Co. And uses sea urchins, vegetables and finger lime for his seasoning

Chef Enrico Bartolini of Devero in Cavenago di Brianza was yesterday’s protagonist at Identità di Pasta

Chef Enrico Bartolini of Devero in Cavenago di Brianza was yesterday’s protagonist at Identità di Pasta

Ask Enrico Bartolini about his recipe for Identità di Pasta and he, as usual, will floor everyone with his seraphic, a little distracted yet determined attitude, with a placid and vaguely smug irony: «I make boiled, well seasoned spaghetti».

by Carlo Passera

Read | 28-08-2015 | Identità Expo

Contraste is warming up

A preview of Matias Perdomo’s new restaurant in Milan, with new dishes and a few classics

Matias Perdomo and Simon Press have worked together many years in the kitchen of Pont De Ferr. Today, together with maître and third partner Thomas Piras, they’re ready to open their new restaurant Contraste on 1st September

Matias Perdomo and Simon Press have worked together many years in the kitchen of Pont De Ferr. Today, together with maître and third partner Thomas Piras, they’re ready to open their new restaurant Contraste on 1st September

A few days ago we illustrated the ideas livening up Matias Perdomo’s new project. The Uruguayan chef who, after many years (and a Michelin star) at Pont De Ferr, is ready to begin a new adventure called Contraste, in Via Meda 2, in Milan. And during our first visit Matias was so kind he invited us to one of the rehearsal dinners he’s organising in view of the opening, scheduled on 1st September. So last night we ended up in the courtyard of...

 

by Niccolò Vecchia

Read | 27-08-2015 | 14:00 | Dall'Italia

There’s a big ferment in the kitchen

From Aichi, the cradle of Japanese fermented food, to Italy: this is how our gastronomic culture can be enriched

The traditional production of miso at Maruya Haccho Miso: the firm was established in 1337. Soy and salt – said patron Asai Nobutaro in Milan – go in these wood barrels with a 2-metre diameter, on top of which they place 400-500 stones, a total of 3 tons. They are then left to ferment for two years

The traditional production of miso at Maruya Haccho Miso: the firm was established in 1337. Soy and salt – said patron Asai Nobutaro in Milan – go in these wood barrels with a 2-metre diameter, on top of which they place 400-500 stones, a total of 3 tons. They are then left to ferment for two years

«Putting aside chefs as deus ex machina, fermentation is based on respect and collaboration between man and nature, a profound and marvellous concept». At Identità Golose we think highly of Cristina Bowerman; this is why I thought it right to read once again a beautiful article she wrote for us two and a half years ago, and start from these very words of hers today’s piece on fermentation, after the nice symposium the prefecture of Aichi decided to dedicate to this theme.

by Carlo Passera

Read | 26-08-2015 | Fuori Expo

Ten questions for a perfect dining room service

Enrico Camelio answers the FAQs on high quality service. The result is a sort of decalogue

For many chefs the dining room service is the main problem in today’s fine dining. How can you train professionals capable of working well in fine dining restaurants? Enrico Camelio tries to answer this question

For many chefs the dining room service is the main problem in today’s fine dining. How can you train professionals capable of working well in fine dining restaurants? Enrico Camelio tries to answer this question

I’ve asked myself what I believe are the ten main questions regarding the following general issue: how can one have a high quality service in a fine dining restaurant? Here are my answers.

by Enrico Camelio

Read | 25-08-2015 | In sala

What world would it be without umami

A summit in Milan legitimized the fifth flavour: which has no borders in space or time

A group photo at the end of the umami summit in Milan: left to right Luca Fantin, Laura Santtini, Ito Masatoshi (chairman at Ajinomoto), Yuko Hayashi (the wife of the Japanese minister for agriculture, Masatoshi Hayashi),Gabriella Morini, Kumiko Ninomiya, Nobuyuki Matsuhisa, Yoshihiro Murata and Stefania Viti

A group photo at the end of the umami summit in Milan: left to right Luca Fantin, Laura Santtini, Ito Masatoshi (chairman at Ajinomoto), Yuko Hayashi (the wife of the Japanese minister for agriculture, Masatoshi Hayashi),Gabriella Morini, Kumiko Ninomiya, Nobuyuki Matsuhisa, Yoshihiro Murata and Stefania Viti

Yoshihiro Murata, of the famous Kikunoi in Kyoto tells of how he met umami in a sort of matambre he tasted in the Amazon forest. Laura Santtini, of restaurant Santini in London adds it can also be found in English marmite. Kumiko Ninomiya, director of the Japanese Umami Information Center, underlines how it abounded in ancient Romans’ garum.

by Carlo Passera

Read | 24-08-2015 | 12:00 | Fuori Expo

Diving Czech-style

Nature, technology, beer. The European republic offers fun and solace in its pavilion

A night view of the entrance to the pavilion of the Czech Republic, with the swimming pool, the bar and the large sculpture purifying the water in the fountain
A night view of the entrance to the pavilion of the Czech Republic, with the swimming pool, the bar and the large sculpture purifying the water in the fountain

It’s easy to locate the pavilion of the Czech Republic at Expo 2015. It is characterised by a large swimming pool right in front of the entrance and an imposing, half machine, half bird sculpture. This work doesn’t just have an aesthetic value, it also has a meaning: it is a symbol of the country’s capacity to make nature and technological innovation meet, an extremely focal theme in the entire Czech exhibition area.

by Niccolò Vecchia

Read | 22-08-2015 | Tutto Expo
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Cuisine according to Elena

Arzak, in the Spanish pavilion at Expo, explains her restaurant concept. We sum it up in this decalogue

Elena and Juan Marì Arzak in their “Banco de Sabores” (photo by Coconut)

Elena and Juan Marì Arzak in their “Banco de Sabores” (photo by Coconut)

Read | 20-08-2015 | Carlo Passera | Tutto Expo

Couscous “alla Norma”

Domenico Della Salandra’s recipe, competing in the Cous Cous Fest 2015 in San Vito Lo Capo

Cous Cous Fest is an International festival dedicated to cultural integration through cultures, flavours and civilizations and celebrates couscous as the dish of peace. The 18th edition of the event will take place from 18th till 27th September in the traditional and beautiful setting of San Vito Lo Capo. Domenico Della Salandra will participate with this elegant and creative dish he presents today for us

Cous Cous Fest is an International festival dedicated to cultural integration through cultures, flavours and civilizations and celebrates couscous as the dish of peace. The 18th edition of the event will take place from 18th till 27th September in the traditional and beautiful setting of San Vito Lo Capo. Domenico Della Salandra will participate with this elegant and creative dish he presents today for us

Read | 20-08-2015 | 12:00 | Domenico Della Salandra | Signature Dishes

From Chile with love

A love chain between places and people: we visited the pavilion of the South American country

The Chilean Pavilion at Expo 2015 presents the gastronomic uniqueness of this Andean country

The Chilean Pavilion at Expo 2015 presents the gastronomic uniqueness of this Andean country

Read | 18-08-2015 | 16:00 | Valeria Senigaglia | Tutto Expo

The mirror at Contraste

On 1st September Matias Perdomo’s new restaurant in Milan will open. With a focus on the dining room

Left to right: Thomas Piras, Matias Perdomo and Simon Press. Respectively maître, chef and sous-chef at Contraste, on top of being partners in the restaurant management. The ex chef at Pont de Ferr will start his new adventure in a few days’ time. Here he’ll try to offer each client a culinary experience as personalised as possible (photo by Niccolò Vecchia)

Left to right: Thomas Piras, Matias Perdomo and Simon Press. Respectively maître, chef and sous-chef at Contraste, on top of being partners in the restaurant management. The ex chef at Pont de Ferr will start his new adventure in a few days’ time. Here he’ll try to offer each client a culinary experience as personalised as possible (photo by Niccolò Vecchia)

Read | 17-08-2015 | Niccolò Vecchia | Dall'Italia

Loide, Tricase and Farmacia Balboa

«If I’m not in love, I don’t cook: vegetables can tell if they’re loved by the person massaging them»

What has always been a chemist’s in Piazza Pisanelli in Tricase, became a lovely cocktail-bar with cold food in 2014, which the three partners named Farmacia Balboa, tel. +39.0833.772585. In the photo by Cosimo Cortese we can see one of them, wine producer Francesco Winspeare. The other two are a director, Taylor Hackford, and restaurateur Mauro Arena. Left Loide Pappadà, the raw-diet chef working at Balboa as of this year

What has always been a chemist’s in Piazza Pisanelli in Tricase, became a lovely cocktail-bar with cold food in 2014, which the three partners named Farmacia Balboa, tel. +39.0833.772585. In the photo by Cosimo Cortese we can see one of them, wine producer Francesco Winspeare. The other two are a director, Taylor Hackford, and restaurateur Mauro Arena. Left Loide Pappadà, the raw-diet chef working at Balboa as of this year

Read | 15-08-2015 | 09:00 | Loide Pappadà | Female chef's life stories

The essence of the sea with the Cera brothers

Lionello and Daniele’s menu at Identità Expo is a delicious triumph of the waves

Red mullet candied in extra virgin olive oil, herb and flower salad, pancetta, capers, black olive, bread and tomato: the splendid, inviting starter in the menu signed by Lionello and Daniele Cera, from Wednesday till Sunday at Identità Expo S.Pellegrino. For reservations (the price is 75 euros per four courses including wines) send an email to: expo@magentabureau.it. Tel: +39.02.62012701. There are many special offers too, check them out here

Red mullet candied in extra virgin olive oil, herb and flower salad, pancetta, capers, black olive, bread and tomato: the splendid, inviting starter in the menu signed by Lionello and Daniele Cera, from Wednesday till Sunday at Identità Expo S.Pellegrino. For reservations (the price is 75 euros per four courses including wines) send an email to: expo@magentabureau.it. Tel: +39.02.62012701. There are many special offers too, check them out here

Read | 10-08-2015 | Carlo Passera | Identità Expo

Will these be the fields of the future?

At Expo, Israel’s pavilion explains the miracle of a fertile, sustainable and technological agriculture

The vertical field is for sure one of the major attractions in the pavilion of Israel at Expo 2015: rice, wheat and corn are cultivated through drop irrigation, saving space, water and energy

The "vertical field" is for sure one of the major attractions in the pavilion of Israel at Expo 2015: rice, wheat and corn are cultivated through drop irrigation, saving space, water and energy

Read | 09-08-2015 | Carlo Passera | Tutto Expo

Ajo e ojo? As long as it’s Monosilio-style

The chef of Pipero al Rex visits Identità di Pasta and renews the recipe (using fantastic rigatoni)

Luciano Monosilio, chef at Pipero al Rex in Rome, was the protagonist, a few hours ago, of Identità di Pasta, the weekly event organised at Identità Expo S.Pellegrino in collaboration with Pastificio Felicetti

Luciano Monosilio, chef at Pipero al Rex in Rome, was the protagonist, a few hours ago, of Identità di Pasta, the weekly event organised at Identità Expo S.Pellegrino in collaboration with Pastificio Felicetti

Read | 08-08-2015 | Carlo Passera | Identità Expo

Two nights with Andrea Ribaldone

The executive chef at Identità Expo signs the dinner menu on Monday and Tuesday: a light and delicious ensemble

Andrea Ribaldone, chef at I Due Buoi in Alessandria (here on the right, with his sous chef Domenico Schingaro) is the protagonist on Monday and Tuesday night in the Contemporary Italian Chefs series at Identità Expo S.Pellegrino. For reservations (the price is 75 euros for four courses including wines) write to: expo@magentabureau.it. Tel: +39.02.62012701

Andrea Ribaldone, chef at I Due Buoi in Alessandria (here on the right, with his sous chef Domenico Schingaro) is the protagonist on Monday and Tuesday night in the "Contemporary Italian Chefs" series at Identità Expo S.Pellegrino. For reservations (the price is 75 euros for four courses including wines) write to: expo@magentabureau.it. Tel: +39.02.62012701

Read | 07-08-2015 | Carlo Passera | Identità Expo

Dining with the world on Saturday night

The next four-handed menu will have Delcourt and Bowerman as its protagonists. Two chefs without borders

Alice Delcourt and Cristina Bowerman will be the two protagonists of an appetizing fourhanded menu on the night of Saturday 8th August at Identità Expo S.Pellegrino. For reservations (the price is 75 euros for four courses including wines) send an email to: expo@magentabureau.it. Tel: +39.02.62012701

Alice Delcourt and Cristina Bowerman will be the two protagonists of an appetizing fourhanded menu on the night of Saturday 8th August at Identità Expo S.Pellegrino. For reservations (the price is 75 euros for four courses including wines) send an email to: expo@magentabureau.it. Tel: +39.02.62012701

Read | 06-08-2015 | Carlo Passera | Identità Expo

China at Expo between past and present

The country tells its story embarking on modernity. Harmony is the final goal

The Chinese Pavilion at Expo 2015 is the largest, after the German one. It aims at presenting a country that in balance between past and future, tradition and modernity
The Chinese Pavilion at Expo 2015 is the largest, after the German one. It aims at presenting a country that in balance between past and future, tradition and modernity
Read | 04-08-2015 | Carlo Passera | Tutto Expo

The Mandarin shakes Milan

On 30th July the new 5 star hotel finally opened. Its strong point? Chef Antonio Guida’s restaurant Seta

Read | 05-08-2015 | Paolo Marchi | Affari di Gola di Paolo Marchi

Bowerman’s trip around the world

The chef from Glass Hostaria, at Identità Expo as of Wednesday, will present a craveable and cosmopolite menu

Cristina Bowerman is the protagonist of this week’s Italian & International Best Chefs series at Identità Expo. You can make reservations (the price is 75 euros per four courses including wines) via email at expo@magentabureau.it. Tel: +39.02.62012701

Cristina Bowerman is the protagonist of this week’s "Italian & International Best Chefs" series at Identità Expo. You can make reservations (the price is 75 euros per four courses including wines) via email at expo@magentabureau.it. Tel: +39.02.62012701

Read | 03-08-2015 | 12:00 | Carlo Passera | Identità Expo

Gourmet August in Milan

We’ve chosen for you 12 places where to eat well in town even in the hardest month of the year

One of the two scenic swimming pools at Ceresio 7, which for an August day in Milan could reveal to be very tempting. The restaurant guided by Elio Sironi is one of the places that will welcome you during the next few weeks (it will only be closed on 14-17th August), just like the other 11 restaurants we have selected

One of the two scenic swimming pools at Ceresio 7, which for an August day in Milan could reveal to be very tempting. The restaurant guided by Elio Sironi is one of the places that will welcome you during the next few weeks (it will only be closed on 14-17th August), just like the other 11 restaurants we have selected

Read | 03-08-2015 | Niccolò Vecchia | Fuori Expo

All the green in Bahrain

The pavilion of the archipelago in the Persian Gulf is a flourishing botanical garden full of fruits

The pavilion of the Kingdom of Bahrain was created as a series of orchards intersecting in closed show areas and was built with prefab panels thanks to which it will be dismantled and transferred to Bahrain at the end of Expo Milano 2015 to become a public botanical garden

The pavilion of the Kingdom of Bahrain was created as a series of orchards intersecting in closed show areas and was built with prefab panels thanks to which it will be dismantled and transferred to Bahrain at the end of Expo Milano 2015 to become a public botanical garden

Read | 02-08-2015 | Niccolò Vecchia | Tutto Expo
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