IG2015 - iscrizioni ENG

From Clandestino to Cervinia

Federico Zanasi, from Modena, left Cedroni, he’s now the chef at Hotel Principe delle Nevi

Federico Zanasi, born 1975, from Castelfranco Emilia, was for a few years the chef at Moreno Cedroni’s Clandestino. He started to collaborate with Hotel Principe delle Nevi in Cervinia, as kitchen manager, three years ago, to get closer to his fiancée in Torino. Also for personal reasons, he recently had a child, he chose to end his professional collaboration with Cedroni

Federico Zanasi, born 1975, from Castelfranco Emilia, was for a few years the chef at Moreno Cedroni’s Clandestino. He started to collaborate with Hotel Principe delle Nevi in Cervinia, as kitchen manager, three years ago, to get closer to his fiancée in Torino. Also for personal reasons, he recently had a child, he chose to end his professional collaboration with Cedroni

After a day spent skiing, arriving at Hotel Principe delle Nevi in Cervinia works better than a massage or a sauna. The elegant laid-back atmosphere of this new hotel allows you to immediately feel at ease, once you take off the boots and wear clothes that are more suitable for a dinner. Because one of the most interesting elements in this hotel, opened a few years ago by Italian-Scottish James McNeil together with his Norwegian partner Kristin Gynnild and Israeli entrepreneur Sefi Vigiser, is the restaurant.

by Niccolò Vecchia

Read | 31-01-2015 | Dall'Italia

Beer Brulè

Chef Daniele Pennati created a semifreddo with beer that recalls mulled wine

Twice Premio Birra Moretti Grand Cru finalist Daniele Pennati, chef at restaurant Hotel Roseg in Chiesa Valmalenco (Sondrio), for this dessert decided to play with a wine-based classic, substituting wine with the citric note of Moretti Radler

Twice Premio Birra Moretti Grand Cru finalist Daniele Pennati, chef at restaurant Hotel Roseg in Chiesa Valmalenco (Sondrio), for this dessert decided to play with a wine-based classic, substituting wine with the citric note of Moretti Radler

We continue our series of finalist recipes in the fourth edition of Premio Birra Moretti Grand Cru, now approaching the end. Today we present a dessert created by chef Daniele Pennati, twice a finalist, who for his savoury dish presented Sweetbreads with Moretti Grand Cru.

by Daniele Pennati

Read | 31-01-2015 | A tutta birra

Keep Calm and Make it Nice

After dining at Humm and Guidara's tables, among the speakers in Milan, your view of service will surely change

Daniel Humm (38) and Will Guidara (34), respectively chef and director at Eleven Madison Park in New York, 3 Michelin stars and 4 stars according to the New York Times. Their success, says Ryan King, is based on a very unique harmony between kitchen and dining room. The two of them will give a speech in Milan on Monday 9th February at 10.45 (photo credits thenomadhotel.com)

Daniel Humm (38) and Will Guidara (34), respectively chef and director at Eleven Madison Park in New York, 3 Michelin stars and 4 stars according to the New York Times. Their success, says Ryan King, is based on a very unique harmony between kitchen and dining room. The two of them will give a speech in Milan on Monday 9th February at 10.45 (photo credits thenomadhotel.com)

«It’s up to you Ryan, you can either stay here and finish the meal or you can take the surprise…». I’m standing inside the kitchen of chef Daniel Humm at Eleven Madison Park (EMP) in New York as my host asks the question. I have no idea what to do, it’s a highly irregular proposal.

by Ryan King

Read | 30-01-2015 | Primo piano

Vitale’s Pasta

La pinwheel of first courses by Marianna from Sud, who will open the format dedicated to spaghetti&co.

Impepata: a delicate mix of mussels, pepper and lemon. This is one of the dishes with which Marianna Vitale, chef of the year according to the Identità Golose guide, will open the Identità di pasta day, on Tuesday 10th February. On stage, after her, there will be Christian and Manuel Costardi, Luca Fantin, Viviana Varese, Enrico Croatti, Davide Scabin, Tony Mantuano, Andrea Berton and, for the first time in this format, Massimo Bottura

Impepata: a delicate mix of mussels, pepper and lemon. This is one of the dishes with which Marianna Vitale, chef of the year according to the Identità Golose guide, will open the Identità di pasta day, on Tuesday 10th February. On stage, after her, there will be Christian and Manuel Costardi, Luca Fantin, Viviana Varese, Enrico Croatti, Davide Scabin, Tony Mantuano, Andrea Berton and, for the first time in this format, Massimo Bottura

A multiple identity defines Marianna Vitale, young and fierce chef from Ristorante Sud, North-West of Naples. In Quarto, in the hinterland of Campi Flegrei, this restaurant grew fast, standing out thanks to its topical cuisine made of typical traits.

by Valentina Santonastaso

Read | 29-01-2015 | Primo piano

Identità Naturali 2015

Only vegetables? Many different visions are to be presented during the day dedicated to sustainable cuisine

Simone Salvini on the stage of the latest edition of Identità Naturali, presented by Lisa Casali who in this piece presents the programme of the day dedicated to a cuisine that is sustainable both for the environment and the health. Identità Naturali will take place on Sunday 8th February, from 10.15 am to 6.30 pm, and here you can find the programme

Simone Salvini on the stage of the latest edition of Identità Naturali, presented by Lisa Casali who in this piece presents the programme of the day dedicated to a cuisine that is sustainable both for the environment and the health. Identità Naturali will take place on Sunday 8th February, from 10.15 am to 6.30 pm, and here you can find the programme

What is “natural cuisine”? If you search online, you will find the most different definitions, some identify it as vegetarian cuisine, others as macrobiotic cuisine, others as one that only uses organic products. Truth is, there is no unique definition, which is why year after year the name of this day remains unchanged. Indeed, we like the idea of putting on the same stage, for a whole day, chefs that have the most interesting things to say and show about their research, tied to a cuisine that is sustainable both for our health and for the planet.

by Lisa Casali

Read | 28-01-2015 | Green

Spaghettoni Grand Cru

Carmine Di Domenico’s savoury recipe for Premio Moretti Grand Cru is a special meat sauce

26-year-old Carmine Di Domenico, sous-chef at restaurant Casa del Nonno 13 (S. Eustachio, Salerno), after presenting a dessert in which lemon had the main role, moves to his savoury dish. In this pasta the sauce is based on the balance between chicken, eel and aromatic herbs

26-year-old Carmine Di Domenico, sous-chef at restaurant Casa del Nonno 13 (S. Eustachio, Salerno), after presenting a dessert in which lemon had the main role, moves to his savoury dish. In this pasta the sauce is based on the balance between chicken, eel and aromatic herbs

The recipe we present today out of the 20 presented in the finals of the fourth edition of Premio Birra Moretti Grand Cru is the opening dish for the mini-menu of Carmine di Domenico from Campania. The characteristic of the savoury dish presented by the chef is the attention paid to lightness, in view of the health promoted by Expo 2015. Here’s the description made by its creator.

by Carmine Di Domenico

Read | 27-01-2015 | A tutta birra

20 years that changed pizza

Celebrating the anniversary of Simone Padoan’s I Tigli. Our photo gallery with as many pictures

I Tigli’s 20th birthday (via Camporosolo 11, San Bonifacio. +39.045.6102606) will be celebrated at Identità Milano too, on Monday 9th February, a day entirely dedicated to pizza and bread inside Sala Blu 2. The other speakers will be Francesca Morandin, Gabriele Bonci, Federica Racinelli and Martino Faccin, Franco Pepe, Renato Bosco, Alberto Morello, Vitantonio Lombardo and Angelo Rumolo (here the complete programme)

I Tigli’s 20th birthday (via Camporosolo 11, San Bonifacio. +39.045.6102606) will be celebrated at Identità Milano too, on Monday 9th February, a day entirely dedicated to pizza and bread inside Sala Blu 2. The other speakers will be Francesca Morandin, Gabriele Bonci, Federica Racinelli and Martino Faccin, Franco Pepe, Renato Bosco, Alberto Morello, Vitantonio Lombardo and Angelo Rumolo (here the complete programme)

«I realised almost from the start that the road taken, that of changing pizza, was the right one. I then got truly scared I wouldn’t be up to the job. I told myself: "Simone, you need to keep your feet on the ground».

by Carlo Passera

Read | 26-01-2015 | Primo piano

A natural journey

Starting from her family’s gastronomic passions, Gaia Giordano arrived at Niko Romito and Casadonna

Gaia Giordano arrived in the kitchen thanks to her family, her grandmother, her mother, her father. After that, she studied and acquired lots of experience, before meeting Niko Romito and becoming passionate about the Niko Formazione project and, in particular, Spazio

Gaia Giordano arrived in the kitchen thanks to her family, her grandmother, her mother, her father. After that, she studied and acquired lots of experience, before meeting Niko Romito and becoming passionate about the Niko Formazione project and, in particular, Spazio

My journey towards cooking was a natural one, an almost genetic vocation that certainly is originated in the gastronomic passion of many members of my family. Starting from my grandmother. She taught me how important it is to understand what you’re eating, the choice in raw materials, the recipe changing these.

by Gaia Giordano

Read | 26-01-2015 | Penna al cuoco

Paris: A tutta pasta

The dinner organised at Quindici together with Identità Golose and Felicetti was a great success

The menu for the “A tutta pasta dinner on Thursday January 22nd, in Paris: the main role in the kitchen was taken by Luciano Monosilio, chef at Pipero al Rex in Rome, pastry chef Giovanni Fausto Bertolini of Casa del dolce, Fabrizio Ferrara of Caffè dei Cioppi and Julian Mercier of Molitor, on top of Toni Martone, Paolo Bertolone and Luca Giannarelli of restaurant Quindici, hosting the event

The menu for the “A tutta pasta” dinner on Thursday January 22nd, in Paris: the main role in the kitchen was taken by Luciano Monosilio, chef at Pipero al Rex in Rome, pastry chef Giovanni Fausto Bertolini of Casa del dolce, Fabrizio Ferrara of Caffè dei Cioppi and Julian Mercier of Molitor, on top of Toni Martone, Paolo Bertolone and Luca Giannarelli of restaurant Quindici, hosting the event

A sold-out restaurant, not a single spare chair. A menu entirely dedicated to pasta. Paris enthusiastically welcomed the event organised at Quindici, a restaurant inside Beaugrenelle (a shopping centre in the 15th arrondissement), characterised by large windows beautifully overlooking the Seine.

by Niccolò Vecchia

Read | 24-01-2015 | Dal Mondo

La Rossa likes it bitter

Premio Moretti Grand Cru, Sorrentino presents a cake recalling beer production

32-year-old Giovanni Sorrentino, chef at restaurant Vinile in Salerno, tells us about the inspiration and recipe for his dessert completing the menu thanks to which he was among the ten finalists at Premio Birra Moretti Grand Cru 2014

32-year-old Giovanni Sorrentino, chef at restaurant Vinile in Salerno, tells us about the inspiration and recipe for his dessert completing the menu thanks to which he was among the ten finalists at Premio Birra Moretti Grand Cru 2014

For our series of recipes from the finals of the fourth edition of Premio Birra Moretti Grand Cru, we finish the mini-menu created by chef Giovanni Sorrentino from Campania, at work in restaurant Vinile in Salerno. His savoury dish was dedicated to pigeon.

by Giovanni Sorrentino

Read | 23-01-2015 | A tutta birra

Identità Milano 2015

A healthy intelligence

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

Guida 2015 - Shop now

Gluten free but delicious

For years now, Francesca Morandin has been studying high quality gluten free. She will speak about it at Identità Milano

Francesca Morandin, yeast expert from Valle d’Aosta: she registered a patent for mother yeast made with gluten-free wheat. During Identità Milano she will prepare a high quality breakfast made with bread, butter and jam, with strictly gluten-free bread, made with mother yeast, a mix of flour and PetravivaBricks

Francesca Morandin, yeast expert from Valle d’Aosta: she registered a patent for mother yeast made with gluten-free wheat. During Identità Milano she will prepare a high quality breakfast made with bread, butter and jam, with strictly gluten-free bread, made with mother yeast, a mix of flour and PetravivaBricks

Read | 23-01-2015 | Carlo Passera | Primo piano

My spicy tour of Italy

Eataly Firenze’s chef Enrico Panero presents his “very hot” five steps at Identità Milano

Enrico Panero together with Massimo Bottura. The young chef from Piedmont at restaurant Da Vinci inside Eataly Firenze will be among the protagonists of Identità Piccanti, within Identità Milano

Enrico Panero together with Massimo Bottura. The young chef from Piedmont at restaurant Da Vinci inside Eataly Firenze will be among the protagonists of Identità Piccanti, within Identità Milano

Read | 22-01-2015 | Enrico Panero | Primo piano

The road to the mountains

Alessando Dal Degan wants to rediscover the traditions of his land: he will speak about it at Identità Milano 2015

Alessandro Dal Degan became passionate about cooking thanks to his mother, a cook. He studied to become a chef in Florence and began his career in Tuscany. He then returned to Asiago, where he runs restaurant La Tana. On Sunday February the 8th he will be one of the eight speakers at Identità di Montagna [Mountain Identità], one of the new elements in Identità Milano 2015’s programme. Together with him there will also be Antonio Borruso, Alessandro Gilmozzi, Stefano Ghetta, Nadia Moscardi, Christian Milone, Norbert Niederkofler and Riccardo Gaspari

Alessandro Dal Degan became passionate about cooking thanks to his mother, a cook. He studied to become a chef in Florence and began his career in Tuscany. He then returned to Asiago, where he runs restaurant La Tana. On Sunday February the 8th he will be one of the eight speakers at Identità di Montagna [Mountain Identità], one of the new elements in Identità Milano 2015’s programme. Together with him there will also be Antonio Borruso, Alessandro Gilmozzi, Stefano Ghetta, Nadia Moscardi, Christian Milone, Norbert Niederkofler and Riccardo Gaspari

Read | 20-01-2015 | | Primo piano

Leemann, 30 years a vegetarian

All the Swiss chef’s uncomfortable truths. He will be the one to open the eleventh edition of Identità Milano

Pietro Leemann, born 1961, since 1990 the “natural fine dining chef at restaurant Joia in Milan, one Michelin star since 1996. The chef from Locarno will open the eleventh edition of the Identità Milano congress, on Sunday February 8th, at 10. The lecture will be focused on the advantages of a vegetarian diet, with the preparation of two dishes (photo taken from his facebook profile)

Pietro Leemann, born 1961, since 1990 the “natural fine dining" chef at restaurant Joia in Milan, one Michelin star since 1996. The chef from Locarno will open the eleventh edition of the Identità Milano congress, on Sunday February 8th, at 10. The lecture will be focused on the advantages of a vegetarian diet, with the preparation of two dishes (photo taken from his facebook profile)

Read | 19-01-2015 | Gabriele Zanatta | Zanattamente buono

Pork, Jerusalem artichokes and beer

Nicholas Bonati’s recipe for Premio Moretti Grand Cru received the special mention for the use of beer

After having illustrated his dessert, Nicholas Bonati, sous-chef at restaurant Il Giardinetto in Pettenasco (Novara), completes his mini-menu for the finals of Premio Birra Moretti Grand Cru 2014 with this savoury dish, which was awarded for the best use of beer

After having illustrated his dessert, Nicholas Bonati, sous-chef at restaurant Il Giardinetto in Pettenasco (Novara), completes his mini-menu for the finals of Premio Birra Moretti Grand Cru 2014 with this savoury dish, which was awarded for the best use of beer

Read | 19-01-2015 | Nicholas Bonati | A tutta birra

Cereal only

Gary and Alan Keery and the success story of their Cereal Killer Cafè, the world’s first ‘cereal bar’

Twins Gary and Alan Keery of Cereal Killer Cafè, at 139 Brick Lane, in London. Their offer includes 120 types of cereals divided into country of origin. Cow’s milk is included in the price

Twins Gary and Alan Keery of Cereal Killer Cafè, at 139 Brick Lane, in London. Their offer includes 120 types of cereals divided into country of origin. Cow’s milk is included in the price

Read | 18-01-2015 | Federica Carr | Dal Mondo

Moretti La Rossa Aero

Federica Andrisani presents a dessert with notes of tobacco and smoked black cardamom

Federica Andrisani was the first woman to get to the finals of Premio Birra Moretti Grand Cru, in the 2014 edition. The chef, who for a long time was Lorenzo Cogo’s right arm in his restaurant in Marano Vicentino, reached this result thanks to two dishes in which Birra Moretti La Rossa was given the main role

Federica Andrisani was the first woman to get to the finals of Premio Birra Moretti Grand Cru, in the 2014 edition. The chef, who for a long time was Lorenzo Cogo’s right arm in his restaurant in Marano Vicentino, reached this result thanks to two dishes in which Birra Moretti La Rossa was given the main role

Read | 18-01-2015 | Federica Andrisani | A tutta birra

Fossa’s mackerel

In this recipe by Nicola Fossaceca, sea and countryside merge into fresh and acid notes

Roasted mackerel with red garlic sauce, acid emulsion and wild herbs by Nicola Fossaceca of Al Metrò in San Salvo (Chieti), one Michelin star

Roasted mackerel with red garlic sauce, acid emulsion and wild herbs by Nicola Fossaceca of Al Metrò in San Salvo (Chieti), one Michelin star

Read | 17-01-2015 | Nicola Fossaceca | Signature Dishes

Cultivating meat

From breeding to dry aging: Sergio Capaldo and Marco Stabile will speak about it at Identità Milano 2015

The friendship and collaboration between Tuscan chef Marco Stabile and Piedmontese vet Sergio Capaldo, manager at La Granda, has been going on for over 15 years. The tireless research for quality that livens both of them will be translated into a lecture on meat, which will be part of the Identità Estreme day. On Tuesday 10th February, besides the two of them, there will also be Roberta Pezzella, Daniel Burns, Paolo Lopriore, Paul Andrias Ziska, Roberto Flore, Pasquale Torrente and Manuele Senis

The friendship and collaboration between Tuscan chef Marco Stabile and Piedmontese vet Sergio Capaldo, manager at La Granda, has been going on for over 15 years. The tireless research for quality that livens both of them will be translated into a lecture on meat, which will be part of the Identità Estreme day. On Tuesday 10th February, besides the two of them, there will also be Roberta Pezzella, Daniel Burns, Paolo Lopriore, Paul Andrias Ziska, Roberto Flore, Pasquale Torrente and Manuele Senis

Read | 16-01-2015 | Niccolò Vecchia | Primo piano

The Costardi brothers’ other side of pasta

The brothers from Vercelli, the kings of rice, will test themselves at the congress with a new interpretation of spaghetti & Co.

The Costardi brothers, Christian (right) and Manuel, will be among the many protagonists at Identità Milano. They will face an unusual theme for them: pasta (photo credits Brambilla-Serrani)

The Costardi brothers, Christian (right) and Manuel, will be among the many protagonists at Identità Milano. They will face an unusual theme for them: pasta (photo credits Brambilla-Serrani)

Read | 16-01-2015 | Carlo Passera | Primo piano

I was meant to be a pharmacist

Yoji Tokuyoshi tells us of the restaurant he’s about to open. And his story of a Japanese fleeing from the obvious

An odd photo of Yoji Tokuyoshi, Massimo Bottura’s ex sous chef, dressed up as a pharmacist: he had studied to become one, as everyone in his family, but then his rebelliousness prevailed and...

An odd photo of Yoji Tokuyoshi, Massimo Bottura’s ex sous chef, dressed up as a pharmacist: he had studied to become one, as everyone in his family, but then his rebelliousness prevailed and...

Read | 15-01-2015 | Carlo Passera | Dall'Italia

Colatura, full stop

Pasquale Torrente’s extreme identity from Cetara is much more than a simple ingredient

Pasquale Torrente and a precious little bottle of  Traditional anchovy colatura from Cetara. The chef and patron of Al Convento (and much more) in his village on the Amalfi Coast, will be one of the protagonists of Identità Estreme [Extreme Identities] a format debuting on the eleventh edition of Identità Milano, on Tuesday February 10th. Together with Torrente, Roberta Pezzella, Daniel Burns, Paolo Lopriore, Paul Andrias Ziska, Roberto Flore, Sergio Capaldo and Marco Stabile and Manuele Senis will also hold a lecture

Pasquale Torrente and a precious little bottle of Traditional anchovy colatura from Cetara. The chef and patron of Al Convento (and much more) in his village on the Amalfi Coast, will be one of the protagonists of Identità Estreme [Extreme Identities] a format debuting on the eleventh edition of Identità Milano, on Tuesday February 10th. Together with Torrente, Roberta Pezzella, Daniel Burns, Paolo Lopriore, Paul Andrias Ziska, Roberto Flore, Sergio Capaldo and Marco Stabile and Manuele Senis will also hold a lecture

Read | 14-01-2015 | Pasquale Torrente | Primo piano

Milone, an unusual mountain man

The chef tells about the passion that drew the mountains into his dishes. With Identità 2015 coming up

February 8th, the first day of the Identità Golose 2015 congress: within the very rich programme there will also be a whole day of lectures dedicated to Identità di Montagna [Mountain Identità] one of the new elements in this edition. Christian Milone, chef and ex cyclist, will be one of the eight speakers in this series, and today he illustrates the story of his falling in love with the roads uphill and the flavours of the Alps

February 8th, the first day of the Identità Golose 2015 congress: within the very rich programme there will also be a whole day of lectures dedicated to Identità di Montagna [Mountain Identità] one of the new elements in this edition. Christian Milone, chef and ex cyclist, will be one of the eight speakers in this series, and today he illustrates the story of his falling in love with the roads uphill and the flavours of the Alps

Read | 13-01-2015 | Christian Milone | Penna al cuoco

Sparacino’s Cibreo

The veal that wanted to be a chicken. The chef’s savoury recipe for Premio Birra Moretti Grand Cru

30-year old Alberto Sparacino is the chef at Il Colombaio in Casole d’Elsa (Siena) and to open his mini-menu for the finals of the fourth edition of Premio Birra Moretti Grand Cru he chose a traditional Tuscan dish, which he then interpreted personally. His dessert, instead, is called Rosso Blu Rosso Bianco

30-year old Alberto Sparacino is the chef at Il Colombaio in Casole d’Elsa (Siena) and to open his mini-menu for the finals of the fourth edition of Premio Birra Moretti Grand Cru he chose a traditional Tuscan dish, which he then interpreted personally. His dessert, instead, is called Rosso Blu Rosso Bianco

Read | 11-01-2015 | Alberto Sparacino | A tutta birra

Milan and its chefs from around the world

Next week at the ExpoGate, 10 thrilling stories and international cuisine dishes

Victoire Bouna Gouloubi, from Congo, owner, since February 12th 2014 of restaurant Victoire, in via Accademia 56 in Milan. She is one of the 10 people who from January 12th till the 16th will liven up the ExpoGate (in front of the Sforza Castle in Milan) during “La cucina internazionale a Milano” [International cuisine in Milan], a series of events conceived in collaboration with Identità Golose. Free entrance

Victoire Bouna Gouloubi, from Congo, owner, since February 12th 2014 of restaurant Victoire, in via Accademia 56 in Milan. She is one of the 10 people who from January 12th till the 16th will liven up the ExpoGate (in front of the Sforza Castle in Milan) during “La cucina internazionale a Milano” [International cuisine in Milan], a series of events conceived in collaboration with Identità Golose. Free entrance

Read | 09-01-2015 | Gabriele Zanatta | Primo piano