ENG - Italian FOOD&WINE Festival

Piadina in the night

At Marè in Cesenatico for the second year the night dedicated to "the bread of the Romagnoli" took place

For the second time, the beach in Cesenatico hosted this event dedicated to the queen of food in Romagna: five different interpretations of piadina, supplied by as many restaurateurs coming from different areas in region

For the second time, the beach in Cesenatico hosted this event dedicated to the queen of food in Romagna: five different interpretations of piadina, supplied by as many restaurateurs coming from different areas in region

On August 20th at Maré in Cesenatico the second edition of La Notte della Piadina was celebrated, during which the Zaccheroni family, as hosts, invited four restaurateurs from Romagna as unique ambassadors of this truly Italian street food. A real meeting between truths, provincialisms and hearsay, all this with the feet deep into the sand of Maré.

by Cinzia Benzi

Read | 29-08-2014 | Dall'Italia

Greece Meets Italy

Identità Golose’s inspiration gave life to a meeting of two young chefs in Sifnos

The two protagonists of Greece Meets Italy. Right, Iannis Loukakos, resident chef at Rabagas, famous all over Greece, and among the judges of Masterchef Greece. Next to him, Giovanni Sandri who worthily represented Italy. He was passing by on the island, after the experience at Flipot in Torino, Cracco in Milan, Antica Osteria del Teatro in Piacenza and Agata e Romeo in Rome

The two protagonists of Greece Meets Italy. Right, Iannis Loukakos, resident chef at Rabagas, famous all over Greece, and among the judges of Masterchef Greece. Next to him, Giovanni Sandri who worthily represented Italy. He was passing by on the island, after the experience at Flipot in Torino, Cracco in Milan, Antica Osteria del Teatro in Piacenza and Agata e Romeo in Rome

Sifnos, Cyclades, Greece. An island that over twenty years ago stole our hearts and where, with Claudio Ceroni, we now return every summer. Beyond any forecast, one could say almost by chance, the events led us to experience a little piece of Identità Golose even here.

by Paola Valeria Jovinelli

Read | 28-08-2014 | Dal Mondo

The Nordic Food Lab and I /2

Differences between palates, entomophagy, Sardinian roots. Roberto Flore’s story

The Nordic Food Lab in Copenhagen. Despite being close to Noma, and sharing its staff, these two activities are not linked from a management point of view: the Lab was created for all the Northern community, not just for one restaurant

The Nordic Food Lab in Copenhagen. Despite being close to Noma, and sharing its staff, these two activities are not linked from a management point of view: the Lab was created for all the Northern community, not just for one restaurant

How does this ferment mirror in the kitchen?
A restaurant approach is springing in which, through the research and study of products, cooks have the chance to created dishes that go beyond the concept of what’s good, broadly speaking. Indeed, in the kitchen of the future, taste becomes part of a series of elements that are now essential in a good dish. For us this is a priceless atmosphere: the work setting is stimulating and creative. Even the design of the kitchen is highly innovative, practical and welcoming. A truly unique experience.

by Gabriele Zanatta

Read | 27-08-2014 | Zanattamente buono

The Nordic Food Lab and I /1

Interview with Sardinian Roberto Flore, the new head chef at the research outpost in Copenhagen

A few weeks ago, Roberto Flore, 31, became the head chef at the Nordic Food Lab in Copenhagen, the experimental outpost founded in 2009 by Rene Redzepi and Claus Meyer, dedicated to open-source research on the deliciousness of food

A few weeks ago, Roberto Flore, 31, became the head chef at the Nordic Food Lab in Copenhagen, the experimental outpost founded in 2009 by Rene Redzepi and Claus Meyer, dedicated to open-source research on the deliciousness of food

Since last June, the Nordic Food Lab in Copenhagen speaks with a strong and proud Italian accent. With a Sardinian inflection, to be precise, belonging to Roberto Flore, born in 1982 in Seneghe, a small village in the mountains of Montiferru, in the province of Oristano. This guy, already the chef at Antica Dimora del Gruccione in Santu Lissurgiu, was summoned to succeed in the important role of head chef to Scotsman Ben Reade, who in the past wrote for us various posts on his pioneering work.

by Gabriele Zanatta

Read | 26-08-2014 | Zanattamente buono

Perth, a town to discover / 2

We return to Australia with Michela Cimnaghi, who presents her favourite dining places

The town of Perth, despite being much less celebrated than Sidney and Melbourne, has much to offer to food-enthusiast tourist. In her story, Michela Cimnaghi guides us to her favourite places, among local and international flavours, starting from Greenhouse, a restaurant in which the furniture is entirely made with recycled materials

The town of Perth, despite being much less celebrated than Sidney and Melbourne, has much to offer to food-enthusiast tourist. In her story, Michela Cimnaghi guides us to her favourite places, among local and international flavours, starting from Greenhouse, a restaurant in which the furniture is entirely made with recycled materials

Supper remains my ideal moment to experiment unusual flavours and new restaurants and here in Perth the idea of something exceptional is still present; you don’t go out by chance, or because you don’t want to cook: you go out for the sensorial experience, the setting, something to share with your friends. There’s no culinary tradition to follow, nor is there a “home cooking” that needs to be reinvented, so there’s plenty of space for experimenting and there are lots of Asian and European traditions to enrich.

by Michela Cimnaghi

Read | 24-08-2014 | Dal Mondo

Perth, a town to discover / 1

Michela Cimnaghi tells us about the place where she lives and its rich and little-known gourmet scene

The beautiful night skyline in Perth introduces the report written by Michela Cimnaghi for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, which we republish in two episodes these days. Moving to this town in Australia has allowed her to be surprised by its vitality and by the rich and interesting gastronomic offer

The beautiful night skyline in Perth introduces the report written by Michela Cimnaghi for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, which we republish in two episodes these days. Moving to this town in Australia has allowed her to be surprised by its vitality and by the rich and interesting gastronomic offer

Perth is not a town you go to by chance, it’s almost a choice made by destiny. When I learnt we would move there, three years ago, I had to check where it was. It’s the invisible town that would like to be noticed, abandoned by European geographic knowledge, identifying Australia as Sidney and Melbourne, and by the Australians on the East coast, who consider it a large isolated province, closer to Asia than to themselves.

by Michela Cimnaghi

Read | 23-08-2014 | Dal Mondo

Food pilgrims in Santiago

Creative cuisine becomes popular in the capital of Galicia. Three locations and a promise, Iago Castrillón

Iago Castrillón, 35, was awarded as Cocinero Revelación at Madrid Fusión 2013. His restaurant Acio is one of the most craveable locations in Santiago de Compostela, the capital of Galicia... and of creative cuisine

Iago Castrillón, 35, was awarded as Cocinero Revelación at Madrid Fusión 2013. His restaurant Acio is one of the most craveable locations in Santiago de Compostela, the capital of Galicia... and of creative cuisine

“Few people venture in the dangerous seas of creativity, their faithful having to walk towards Santiago de Compostela for the best food pilgrimage”, we wrote here telling about the slow evolution of Galician cuisine, from traditional sanctuary dedicated to products (raw materials are exceptional) to new age gastronomic cults temple.

by Carlo Passera

Read | 22-08-2014 | Carlo Mangio

The wines in Chicago: Central Italy

Our presentation of the producers at the Italian Food and Wine Festival in October continues

From Tuesday 14th to Thursday 16th October, Eataly Chicago will host the first edition of the Italian Food and Wine Festival. On Wednesday 15th, the main protagonists will be the 30 wineries selected by the Merano Wine Festival. Today we present the second of 3 reports on the wineries from Central Italy that will participate

From Tuesday 14th to Thursday 16th October, Eataly Chicago will host the first edition of the Italian Food and Wine Festival. On Wednesday 15th, the main protagonists will be the 30 wineries selected by the Merano Wine Festival. Today we present the second of 3 reports on the wineries from Central Italy that will participate

On October 15th in Chicago, inside Eataly’s store it will be possible to taste some excellent wines from Tuscany, starting from those of Baracchi in Cortona, a unique reality in the province of Arezzo, in the heart of Valdichiana, with e cellar and a beautiful resort. The red wines to be presented in Chicago: Smeriglio Cortona Doc in the 100% Syrah version and the 100% Sangiovese one, an excellent use of wood for balanced and straightforward wines.

by Cinzia Benzi

Read | 21-08-2014 | Primo piano

Preserving in order not to waste

From sand to smoking, all the techniques used by the world’s great chefs

Kobe Desramaults of restaurant In De Wulf in Dranouter in the Flanders, Belgium. He uses sand to preserve tubers in the autumn and winter, a simple preserving technique that minimizes wastes

Kobe Desramaults of restaurant In De Wulf in Dranouter in the Flanders, Belgium. He uses sand to preserve tubers in the autumn and winter, a simple preserving technique that minimizes wastes

When one speaks of domestic waste, left overs in a dish are what straight comes to mind. In fact, one of the main causes is the way in which food is preserved. In the restaurant industry a correct food preservation is subject to rules and techniques are used to preserve the organoleptic characteristics while lengthening a product’s life as much as possible.

by Lisa Casali

Read | 19-08-2014 | Green

For a few extra egg yolks

A trip around Portugal’s "docaria conventual", the pastry making based on eggs and sugar

Pastéis de nata, craveable tartlets with cream (here in Nata Lisboa’s version), are one the most famous delicious product of Portugal’s docaria conventual, which is rooted in the centuries and the beautiful monasteries in the country, charming on the basis of two ingredients, rarely little more than that, that is to say egg yolks and sugar

Pastéis de nata, craveable tartlets with cream (here in Nata Lisboa’s version), are one the most famous delicious product of Portugal’s docaria conventual, which is rooted in the centuries and the beautiful monasteries in the country, charming on the basis of two ingredients, rarely little more than that, that is to say egg yolks and sugar

No, it is not the most precious legacy of the Portuguese grandeur, of that 16th century when Lisbon was a world capital. It is, however, sweeter: docaria conventual, monastery pastry, starts after the colonization of Madeira, where sugar canes were already cultivated (previously, honey was used as a sweetener):

 

by Carlo Passera

Read | 18-08-2014 | Carlo Mangio

Identità Milano 2015

A healthy intelligence

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

New York according Paolo Marchi / 2

Discovering the craveable heart of Manhattan and the surroundings through his recommended addresses

We return to the city of the Empire State Building, guided by Paolo Marchi through his favourite restaurants. The first stop is at the exclusive Eleven Madison Park (tel. +1.212.889.0905) by Swiss Daniel Humm – in these wide rooms there once was a bank

We return to the city of the Empire State Building, guided by Paolo Marchi through his favourite restaurants. The first stop is at the exclusive Eleven Madison Park (tel. +1.212.889.0905) by Swiss Daniel Humm – in these wide rooms there once was a bank

Read | 17-08-2014 | Paolo Marchi | Dal Mondo

New York according to Paolo Marchi / 1

The creator of Identità Golose in the Big Apple, between collective imagination and personal experience

The first part of the article that Paolo Marchi wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, and which we republish these days for all those who are about to visit this city in the United States. Here, Identità Golose will return from October 9th to the 12th for the fifth edition of Identità New York

The first part of the article that Paolo Marchi wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, and which we republish these days for all those who are about to visit this city in the United States. Here, Identità Golose will return from October 9th to the 12th for the fifth edition of Identità New York

Read | 16-08-2014 | Paolo Marchi | Dal Mondo

A futuristic French classic

Daniela Cicioni’s salade niçoise is a raw itinerary between fields, gardens and seas

I Giardini, i campi e il mare [The gardens, the fields and the sea] the colourful summer salad by vegan chef Daniela Cicioni: herbs, vegetables, flowers, raw fish and lupin beans

I Giardini, i campi e il mare [The gardens, the fields and the sea] the colourful summer salad by vegan chef Daniela Cicioni: herbs, vegetables, flowers, raw fish and lupin beans

Read | 11-08-2014 | Daniela Cicioni | Naturalmente

Parisian neo-bistros / 2

The French capital’s gastronomy is in excellent health, thanks to the creativity of its young chefs

Maria Canabal is back with her story about her favourite places in the shade of the Tour Eiffel, walking us around bistros and markets. And underlining the importance of a new generation of Parisian chefs, of whom Basque Iñaki Aizpitarte, chef at Le Chateaubriand, is considered the forefather

Maria Canabal is back with her story about her favourite places in the shade of the Tour Eiffel, walking us around bistros and markets. And underlining the importance of a new generation of Parisian chefs, of whom Basque Iñaki Aizpitarte, chef at Le Chateaubriand, is considered the forefather

Read | 10-08-2014 | Maria Canabal | Dal Mondo

Parisian neo-bistros / 1

Maria Canabal tells us about the new and very lively gourmet scene in her favourite town

What’s more Parisian than a bistro? In the first part of the report that Maria Canabal wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, we begin to discover some of the most interesting addresses in the new restaurant scene of the ville lumière. Such as Sèmilla (tel. +33.1.43543450), whose menu is designed by the great chef Eric Trochon, here together with his team

What’s more Parisian than a bistro? In the first part of the report that Maria Canabal wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, we begin to discover some of the most interesting addresses in the new restaurant scene of the ville lumière. Such as Sèmilla (tel. +33.1.43543450), whose menu is designed by the great chef Eric Trochon, here together with his team

Read | 09-08-2014 | Maria Canabal | Dal Mondo

Amalfi Coast in Belgian sauce

Interview with chef Alois, from the splendour of Don Alfonso to the present at San Pietro hotel in Positano

Alois Vanlangenaeker, born 1966, Belgian chef working at Zass and Il Carlino inside the San Pietro hotel in Positano (Salerno). Before the experience on the Amalfi Coast, the chef managed the kitchen at Don Alfonso in Sant'Agata sui Due Golfi for 8 years (1992-2000), earning his third star in 1997, later lost in 2001

Alois Vanlangenaeker, born 1966, Belgian chef working at Zass and Il Carlino inside the San Pietro hotel in Positano (Salerno). Before the experience on the Amalfi Coast, the chef managed the kitchen at Don Alfonso in Sant'Agata sui Due Golfi for 8 years (1992-2000), earning his third star in 1997, later lost in 2001

Read | 08-08-2014 | Gabriele Zanatta | Zanattamente buono

That Italian in Tenerife

We meet chef Andrea Bernardi: his creative and “nomad” cuisine convinced us

Chef Andrea Bernardi, 36: Italian (originally from Marino, in the Castelli Romani area) together with his Chilean wife Fernanda Fuentes Cárdenas offers a creative and evolved cuisine at Nómada, on the island of Tenerife. Which is beginning to be too small for him...

Chef Andrea Bernardi, 36: Italian (originally from Marino, in the Castelli Romani area) together with his Chilean wife Fernanda Fuentes Cárdenas offers a creative and evolved cuisine at Nómada, on the island of Tenerife. Which is beginning to be too small for him...

Read | 07-08-2014 | Carlo Passera | Carlo Mangio

The heart failed Bonilli

A heart attack was fatal for the founder of Gambero Rosso. He was 69 and was about to launch a big project

Stefano Bonilli in a portrait taken from Dissapore’s post on the occasion of his passing away. Born in Verona, graduated in Bologna and with a long professional career in Rome, Bonilli was born in Bosco Chiesanuova on February 13th 1945, and passed away in Rome on Sunday August 3rd. In 1987 he founded Gambero Rosso from which he was distanced all of a sudden in 2008, so much so he wasn’t even mentioned in the 2012 issue, celebrating the first 25 years of the publishing house that owes him if not everything, almost everything

Stefano Bonilli in a portrait taken from Dissapore’s post on the occasion of his passing away. Born in Verona, graduated in Bologna and with a long professional career in Rome, Bonilli was born in Bosco Chiesanuova on February 13th 1945, and passed away in Rome on Sunday August 3rd. In 1987 he founded Gambero Rosso from which he was distanced all of a sudden in 2008, so much so he wasn’t even mentioned in the 2012 issue, celebrating the first 25 years of the publishing house that owes him if not everything, almost everything

Read | 04-08-2014 | Paolo Marchi | Primo piano

Piccolo Lago and 40 candles

Anniversary celebrations for 2-starred Marco Sacco. With great guest-chefs and a promise...

The complete group of guest-chefs on the second day of celebrations for the fortieth anniversary at Piccolo Lago in Verbania. Close up, left to right, Pino Lavarra is the second, and after him Josean Alija, Yoji Tokuyoshi, Vladimir Mukhin and host Marco Sacco. Behind him, the two beanpoles in the background are Giorgio Revelli and, right, Paolo Griffa. (photo credits Paolo Picciotto)

The complete group of guest-chefs on the second day of celebrations for the fortieth anniversary at Piccolo Lago in Verbania. Close up, left to right, Pino Lavarra is the second, and after him Josean Alija, Yoji Tokuyoshi, Vladimir Mukhin and host Marco Sacco. Behind him, the two beanpoles in the background are Giorgio Revelli and, right, Paolo Griffa. (photo credits Paolo Picciotto)

Read | 03-08-2014 | Carlo Passera | Primo piano

Roberto Petza’s Sardinia / 2

A craveable itinerary through a different island from the one visited by tourists

Roberto Petza from San Gavino Monreale guides us among the beauties and the delicious products from his Sardinia, handing us a waterfall of precious locations where we can discover flavours and products often unknown to the tourists who crowd the beaches of the island, such as Caseificio della Nurra in Porto Torres

Roberto Petza from San Gavino Monreale guides us among the beauties and the delicious products from his Sardinia, handing us a waterfall of precious locations where we can discover flavours and products often unknown to the tourists who crowd the beaches of the island, such as Caseificio della Nurra in Porto Torres

Read | 03-08-2014 | | Penna al cuoco

Roberto Petza’s Sardinia / 1

The chef from San Gavino Monreale guides us across the island and far away from the usual destinations

During these days, from August 1st to August 3rd, the ninth edition of AppetitosaMente, a festival dedicated to good food from Sardinia is taking place in Siddi. Siddi, 60 km from Cagliari in the province of Medio Campidano, is also the place where  S'Apposentu is located (tel. +39.070.9341045), Roberto Petza’s restaurant, which will be one of the protagonists of this event. Petza wrote an article on his favourite places in Sardinia for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. We now republish it in two episodes both for the food enthusiasts attending the festival and for the many people who will visit the island in search for sea and sun

During these days, from August 1st to August 3rd, the ninth edition of AppetitosaMente, a festival dedicated to good food from Sardinia is taking place in Siddi. Siddi, 60 km from Cagliari in the province of Medio Campidano, is also the place where S'Apposentu is located (tel. +39.070.9341045), Roberto Petza’s restaurant, which will be one of the protagonists of this event. Petza wrote an article on his favourite places in Sardinia for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. We now republish it in two episodes both for the food enthusiasts attending the festival and for the many people who will visit the island in search for sea and sun

Read | 02-08-2014 | | Penna al cuoco

The raw-diet avantgarde

In the third issue of her column, Lisa Casali introduces us to the real raw cuisine

Cone with vegetables and flowers by Daniela Cicioni perfectly illustrates the great creativity that characterises the raw diet cuisine, which is spreading more and more even in our country. Thanks to preparations that never exceed 42°C, it is possible to preserve the organoleptic characteristics of the vegetables used in these recipes in the best possible way

Cone with vegetables and flowers by Daniela Cicioni perfectly illustrates the great creativity that characterises the raw diet cuisine, which is spreading more and more even in our country. Thanks to preparations that never exceed 42°C, it is possible to preserve the organoleptic characteristics of the vegetables used in these recipes in the best possible way

Read | 30-07-2014 | Lisa Casali | Green

Identità 2015: A healthy intelligence \2

Marchi, Ceroni and the challenges of the Milanese congress. Preceded, in autumn, by other great events

Paolo Marchi during the Identità Milano 2014 congress. The eleventh edition (February 8-10th 2015) will be preceded by Identità New York (October 9-12th 2014), the Italian Food & Wine Festival in Chicago (October 14-16th), the presentation of the Guida ai Ristoranti in Milan (November 10th) and the Roma Food & Wine Festival (November 29th-December 1st) (photo credits Brambilla-Serrani)

Paolo Marchi during the Identità Milano 2014 congress. The eleventh edition (February 8-10th 2015) will be preceded by Identità New York (October 9-12th 2014), the Italian Food & Wine Festival in Chicago (October 14-16th), the presentation of the Guida ai Ristoranti in Milan (November 10th) and the Roma Food & Wine Festival (November 29th-December 1st) (photo credits Brambilla-Serrani)

Read | 29-07-2014 | Carlo Passera | Primo piano

Identità 2015: A healthy intelligence \1

Paolo Marchi describes the leitmotiv of the next congress: feeling well in a craveable way, eating health

The eleventh edition of Identità Milano will take place at MiCo in Via Gattamelata in Milan from Sunday February 8th to Tuesday 10th 2015. The main theme: the link between fine dining and healthy diet. Two new “sections” will also debut: Identità Piccanti [Spicy Identità] and Identità di Montagna [Mountain Identità] (photo credits Brambilla/Serrani)

The eleventh edition of Identità Milano will take place at MiCo in Via Gattamelata in Milan from Sunday February 8th to Tuesday 10th 2015. The main theme: the link between fine dining and healthy diet. Two new “sections” will also debut: Identità Piccanti [Spicy Identità] and Identità di Montagna [Mountain Identità] (photo credits Brambilla/Serrani)

Read | 28-07-2014 | Paolo Marchi | Primo piano

The wines in Chicago: Northern Italy

All the producers at the Italian Food and Wine Festival. From Fontanafredda to Terlano

From Tuesday 14th to Thursday 16th of October, Eataly Chicago will host the first edition of the Italian Food and Wine Festival. On Wednesday 15th, the main protagonists will be the 30 wineries selected by the Merano Wine Festival. Today, the first of 3 articles on Northern Italy’s wineries

From Tuesday 14th to Thursday 16th of October, Eataly Chicago will host the first edition of the Italian Food and Wine Festival. On Wednesday 15th, the main protagonists will be the 30 wineries selected by the Merano Wine Festival. Today, the first of 3 articles on Northern Italy’s wineries

Read | 28-07-2014 | Cinzia Benzi | Primo piano