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Passport-less pizza

Italian-Danish Christian Puglisi opens his third restaurant in Copenhagen: this time a pizzeria

Christian Puglisi, a Dane with Sicilian father and Norwegian mother, through his new restaurant in the Danish capital will embrace his Italian roots as he’s never done before, with pizza. Bæst will open in October and will also include a dairy factory for the production of mozzarella: with Danish milk but following the method traditionally used in Campania (photo credits Per-Anders Jörgensen)

Christian Puglisi, a Dane with Sicilian father and Norwegian mother, through his new restaurant in the Danish capital will embrace his Italian roots as he’s never done before, with pizza. Bæst will open in October and will also include a dairy factory for the production of mozzarella: with Danish milk but following the method traditionally used in Campania (photo credits Per-Anders Jörgensen)

The news had already been running on blogs and websites – especially those based in Campania – a few months ago when Christian Puglisi had been spotted visiting the best pizzerias and dairy factories in the region: the Italian-Danish chef who, after the experience at Noma, in 2010 opened his Relae in Copenhagen, followed a few years later by the more casual Manfred's, is in fact planning to open a pizzeria as well. Now that the opening day is approaching – it is expected to be in mid October 2014 – the news has also created interest in the international gastronomic press.

by Luciana Squadrilli

Read | 25-07-2014 | Dal Mondo

Tuscany according to Gelinaz

All of a sudden, the band of cooks arrived in Mugello for the celebrations in Villa Panna

Part of the team of cooks who last Tuesday gave life to a mini-edition of Gelinaz in Villa Panna, the historic headquarters of Acqua Panna’s plants in Scarperia del Mugello (Florence). Left to right, Agata Felluga of Jour de Fête in Strasbourg, Inaki Aizpitarte of Chateaubriand in Paris, Danny Bowien of Mission Chinese in New York and San Francisco, Petter Nilsson of the Spritmuseum in Stockholm and Kobe Desramaults of In De Wulf in the Flanders. The gig was conceived by Clément Vachon of Sanpellegrino and Gelinaz's Andrea Petrini (photo credits Gabriele Stab)

Part of the team of cooks who last Tuesday gave life to a mini-edition of Gelinaz in Villa Panna, the historic headquarters of Acqua Panna’s plants in Scarperia del Mugello (Florence). Left to right, Agata Felluga of Jour de Fête in Strasbourg, Inaki Aizpitarte of Chateaubriand in Paris, Danny Bowien of Mission Chinese in New York and San Francisco, Petter Nilsson of the Spritmuseum in Stockholm and Kobe Desramaults of In De Wulf in the Flanders. The gig was conceived by Clément Vachon of Sanpellegrino and Gelinaz's Andrea Petrini (photo credits Gabriele Stab)

Hardly a spiritual retreat. It is a known fact that the chefs of Gelinaz prefer pagan feasts, food celebrations and the can-can of improvisation to asceticism. The last act of the temporary band of cooks that was created by Andrea Petrini in 2005 (we already reported their appearance in Gent in Belgium) was performed last Tuesday in Villa Panna, the historic headquarters of the Acqua Panna plants, on the occasion of the celebrations for the 450th anniversary of the estate (on July 15th 1564 an official edict indicated the borders of one of the game reserves owned by the Medici family in Scarperia and since then the estate was left untouched and is still a nature reserve).

by Gabriele Zanatta

Read | 24-07-2014 | Zanattamente buono

The good of Etna’s cuisine

A craveable trip on the volcano, visiting excellent wineries and two young chefs worth keeping an eye on

Ripiddu nivicatu, one of Andrea Macca’s signature dishes: he’s the chef at La Cucina di DonnaCarmela, a gourmet restaurant in the homonymous resort in Riposto, Etna’s “port, near Catania. The dishing out recalls the volcano: scampi bisque under fresh pasta mixed with a sauce made with ink squid, chopped squid with an infusion of lapsang souchong tea, and slightly braised scampi and squid

Ripiddu nivicatu, one of Andrea Macca’s signature dishes: he’s the chef at La Cucina di DonnaCarmela, a gourmet restaurant in the homonymous resort in Riposto, Etna’s “port”, near Catania. The dishing out recalls the volcano: scampi bisque under fresh pasta mixed with a sauce made with ink squid, chopped squid with an infusion of lapsang souchong tea, and slightly braised scampi and squid

It’s as if the lava, the ash and the lapilli irradiated from Mount Etna to the area surrounding it and over the centuries, had gradually defined a sort of free zone – an island on the island – a perimeter kilometres wide that has rules of its own: more calm than the rest of Sicily, greener – even though it is coloured with dark stones – more hardworking, linked to the earth and its fruits. Here life originates from the Mother-volcano, the majestic and incumbent giver of life, both benign and terrible.

by Carlo Passera

Read | 23-07-2014 | Carlo Mangio

Chinese pizza marinara

The great Neapolitan pizza-chef Enzo Coccia arrives in Shanghai and Beijing with two new restaurants

Great celebrations in China for Neapolitan Enzo Coccia, the real world ambassador of pizza. Fissler, a German company that produces high quality tableware, called him for two new restaurants they’ve opened in China. And Coccia brought all his wisdom... and of course even a couple collaborators to train the local staff

Great celebrations in China for Neapolitan Enzo Coccia, the real world ambassador of pizza. Fissler, a German company that produces high quality tableware, called him for two new restaurants they’ve opened in China. And Coccia brought all his wisdom... and of course even a couple collaborators to train the local staff

Enzo Coccia, patron of the double pizzeria La Notizia in Naples and tireless testimonial of Neapolitan Pizza, hasarrived in China with as many as two brand new restaurants. The Neapolitan pizzajuolo was called in the Far East by Fissler, a German company that produces high quality tableware. The German brand, already available in Asia since 2005, called him specially, together with his pizzas, for their first two Fissler Academy Cafés which were opened in the past few weeks with lots of celebrations in Shanghai and Beijing.

by Luciana Squadrilli

Read | 22-07-2014 | Dal Mondo

Camilla Baresani’s Milan / 2

We’re back on the streets of Lombardy’s capital, discovering the writers’ favourite places

The second part of Camilla Baresani’s report on her favourite places in Milan. And the first one to which the journalist and writer takes us is Trussardi alla Scala (tel. +39.02.80688201), with the great barman Tommaso Cecca on the ground floor, and Luigi Taglienti’s cuisine on the first floor

The second part of Camilla Baresani’s report on her favourite places in Milan. And the first one to which the journalist and writer takes us is Trussardi alla Scala (tel. +39.02.80688201), with the great barman Tommaso Cecca on the ground floor, and Luigi Taglienti’s cuisine on the first floor

From the classics of Bar Basso we now get to the innovations of the brilliant Trussardi alla Scala, the most beautiful counter and restaurant in town, with the excellent Tommaso Cecca, a barman that anyone opening a bar would like to have in his team. Of course I recommend getting to the first floor to taste Luigi Taglienti’s delicious cuisine (you can taste something at a moderate price in the bistro, a beautiful glass case full of green plants at the top).

by Camilla Baresani

Read | 20-07-2014 | Dall'Italia

Camilla Baresani’s Milan/ 1

The writer from Brescia, who became a gourmet in the city, tells us about her favourite places

Camilla Baresani, writer, journalist, great gastronomic expert and enthusiasts, wrote an article in which she tells us about her craveable Milan for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. While waiting for Expo 2015, and in order to give some tips to those who happen to walk in the sunny streets of Milan, we republish her piece in two parts (photo credits Sarah De Pietro)

Camilla Baresani, writer, journalist, great gastronomic expert and enthusiasts, wrote an article in which she tells us about her craveable Milan for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. While waiting for Expo 2015, and in order to give some tips to those who happen to walk in the sunny streets of Milan, we republish her piece in two parts (photo credits Sarah De Pietro)

Even though I was born and raised in Brescia, it was in Milan that I first started to be a gourmet, thanks to my grandparents who lived here. It was back in the Sixties and the most beautiful memory of the times when I would visit them was the daily grocery shopping at Peck, which at the time had three sumptuous shops, besides visiting the restaurants where my grandfather was a regular: Giannino, L'Assassino and Romani, where I would discover a different cuisine from the one that was typical of my area, all focused on agnoli and broiled birds.

by Camilla Baresani

Read | 19-07-2014 | Dall'Italia

The incredible Jellymongers

Superheroes or jelly architects? British Sam Bompas and Harry Parr create wondrous things

Funland is one of the most recent projects that Bompas & Parr, an increasingly popular creative studio, created for the NYC Museum of Sex. Pleasures and risks of the sex fair is the title of this complex installation, which is in fact only one of the many inventive creations of these two young Brits

Funland is one of the most recent projects that Bompas & Parr, an increasingly popular creative studio, created for the NYC Museum of Sex. "Pleasures and risks of the sex fair" is the title of this complex installation, which is in fact only one of the many inventive creations of these two young Brits

Fruit flavoured fireworks over the Thames; gherkins that lit up like light bulbs; London’s lost cityscape built in gingerbread; an ice cream that glows in the dark; a mirror maze to navigate through your sense of smell; a dinner in a masonic temple inspired by Jodorowsky’s cult movie "The Holy Mountain"; and again, a machine to make bubble gum using the most bizarre flavours, a tall ship on a sea of jelly, occult jam, a map of America built of jelly, the river Lea coloured in emerald green.

by Federica Carr

Read | 18-07-2014 | Dal Mondo

Isarco, the Valley in wonderland

Starting from Rio Pusteria, a series of delicious places for a summer in Alto Adige

The total green of Valle Isarco, where cows and goats happily pasture, infusing they merriness in the excellent milk used by artisan dairy farmers to produce excellent products

The total green of Valle Isarco, where cows and goats happily pasture, infusing they merriness in the excellent milk used by artisan dairy farmers to produce excellent products

So you don’t know what to do this summer and you don’t feel like going to the beach? Then it’s time to take the Brennero motorway and go to Alto Adige. Your place for peace is holiday area "Sci e malghe Rio di Pusteria" in Valle Isarco, a totally green kingdom among the mountains, where time seems to have stopped. The main town, after which the area is named, is Rio Pusteria, and above it, there are the ski resorts of Maranza-Valles. All around, one can find villages with medieval castles such as Rodengo, woods, paths for walks and bike routes.

by Annalisa Cavaleri

Read | 17-07-2014 | Dall'Italia

Conquering Chicago

In October, Italian chefs and wineries will be at Eataly for the first edition of the Italian Food and Wine Festival

La Scuola at Eataly Chicago, the store located on 43, East Ohio Street. From Tuesday 14th to Thursday 16th October, this will be the location for the first edition of the Italian Food and Wine Festival, with 30 wineries selected by the Merano Wine Festival and important Italian chefs (photo credits terryssecondhelpings.blogspot.it)

La Scuola at Eataly Chicago, the store located on 43, East Ohio Street. From Tuesday 14th to Thursday 16th October, this will be the location for the first edition of the Italian Food and Wine Festival, with 30 wineries selected by the Merano Wine Festival and important Italian chefs (photo credits terryssecondhelpings.blogspot.it)

Summer still needs to explode over here but we’re already thinking about the autumn, with the fifth edition of Identità New York (October 9th-12th) coming up, followed by a true premiere, that is to say the Italian Food and Wine Festival, which will take place at Eataly Chicago right after that, from Tuesday 14th to Thursday 16th October.

Read | 17-07-2014 | Primo piano

Tenacity, love and quality

Patrizia Corradetti and restaurant Zenobi: the victory of passion over the difficulties in life

Patrizia Corradetti together with one of her children, Marcello Zenobi, who over the years became the manager of restaurant Zenobi (tel. +39.0861.70581). Patrizia’s two daughters, Sandra and Cristina, are also personally involved in the management of the family business

Patrizia Corradetti together with one of her children, Marcello Zenobi, who over the years became the manager of restaurant Zenobi (tel. +39.0861.70581). Patrizia’s two daughters, Sandra and Cristina, are also personally involved in the management of the family business

When Paolo Marchi asked me to write this article, to tell the story of my life, I thought that it would take me a whole year to complete this task. I then understood I had to choose a starting point, which I then defined as 1994. My story starts from here.

by

Read | 15-07-2014 | Penna al cuoco

Identità New York 2014

The fifth edition is scheduled from Thursday, October 9th - Sunday, October 12th at Eataly NY

Read more

Identità Milano 2015

A healthy intelligence

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

Chefs for the Island

The greatest Sardinian chefs have given life to an association that only a short while after its birth is already very active

A group photo of the chefs of the association Cuochi per l'Isola [chefs for the Island], founded at the end of 2013 to help the people who suffered from the floods on November 18th 2013. Left to right we can see Roberto Petza, Achille Pinna, Luigi Pomata, Roberto Serra and Pierluigi Fais. The group is very active, with a long series of activities that have the objective of promoting Sardinia’s gastronomic heritage with attention, and encourage the new generations of professionals (photo by Pietro Pio Pitzalis)

A group photo of the chefs of the association "Cuochi per l'Isola" [chefs for the Island], founded at the end of 2013 to help the people who suffered from the floods on November 18th 2013. Left to right we can see Roberto Petza, Achille Pinna, Luigi Pomata, Roberto Serra and Pierluigi Fais. The group is very active, with a long series of activities that have the objective of promoting Sardinia’s gastronomic heritage with attention, and encourage the new generations of professionals (photo by Pietro Pio Pitzalis)

Read | 15-07-2014 | Identità Golose | Dall'Italia

New water in Cadore

AGA, the restaurant of young chef Oliver Piras, is named in the local Ladin language

Oliver Piras and Alessandra Del Favero are partners in life and in business. They met in the three-starred restaurant Da Vittorio in Brusaporto, while were working for the Cerea brothers. A few weeks ago they moved to San Vito di Cadore, where inside Hotel Villa Trieste, owned by Alessandra’s family, they opened AGA (tel. +39.0436.890134)

Oliver Piras and Alessandra Del Favero are partners in life and in business. They met in the three-starred restaurant Da Vittorio in Brusaporto, while were working for the Cerea brothers. A few weeks ago they moved to San Vito di Cadore, where inside Hotel Villa Trieste, owned by Alessandra’s family, they opened AGA (tel. +39.0436.890134)

Read | 14-07-2014 | Gualtiero Spotti | Spotti e mangiati

Sustainable cuisine: what to do?

More vegetarian restaurants or more vegetal dishes? The analysis in Lisa Casali’s column

The second article on Lisa Casali’s Green column, focusing on the important topic of including vegetal ingredients in the restaurant offer. This image, as the others illustrating this piece, are taken from her book Ecocucina (Gribaudo, 2012) and were taken by Claudia Castaldi

The second article on Lisa Casali’s Green column, focusing on the important topic of including vegetal ingredients in the restaurant offer. This image, as the others illustrating this piece, are taken from her book Ecocucina (Gribaudo, 2012) and were taken by Claudia Castaldi

Read | 12-07-2014 | Lisa Casali | Green

Vegetable garden couscous

This recipe for a cold course gives honour to early summer vegetables

Corn couscous with smoked almond milk curdle, dried courgette flowers, vegetables, one of the two dishes thanks to which, on Sunday June 22nd at restaurant Joia in Milan, Daniela Cicioni won the first edition of The Vegetarian Chance, created and organised by Pietro Leemann and Gabriele Eschenazi

Corn couscous with smoked almond milk curdle, dried courgette flowers, vegetables, one of the two dishes thanks to which, on Sunday June 22nd at restaurant Joia in Milan, Daniela Cicioni won the first edition of The Vegetarian Chance, created and organised by Pietro Leemann and Gabriele Eschenazi

Read | 11-07-2014 | Daniela Cicioni | Naturalmente

Identità Cortina: let’s start!

On Saturday and Sunday, a craveable debut in the mountains: two dinners and a picnic in Cortina d’Ampezzo’s basin

A Gallehault indeed was the photo: with this very shot, published at the time on his Twitter account by Paolo Marchi, the collaboration with El Brite de Larieto was born. This will be the location for a dinner on Saturday 12th with Riccardo Gaspari and Massimo Bottura and for the great open air picnic for Identità Cortina on Sunday 13th

A Gallehault indeed was the photo: with this very shot, published at the time on his Twitter account by Paolo Marchi, the collaboration with El Brite de Larieto was born. This will be the location for a dinner on Saturday 12th with Riccardo Gaspari and Massimo Bottura and for the great open air picnic for Identità Cortina on Sunday 13th

Read | 10-07-2014 | Paolo Marchi | Primo piano

Orecchiette made with red peppers

No wheat, only tasty and colourful vegetables for this special “pasta” dish

With this recipe, vegan chef Simone Salvini gives space to his collaborator. Something that will happen again in the next articles for our website. His Ops! is indeed more than a restaurant: it is also a workshop for vegetarian ideas and the people with whom Salvini works are the heart of the project. Among them, there’s Federica Scolta from Abruzzo

With this recipe, vegan chef Simone Salvini gives space to his collaborator. Something that will happen again in the next articles for our website. His Ops! is indeed more than a restaurant: it is also a workshop for vegetarian ideas and the people with whom Salvini works are the heart of the project. Among them, there’s Federica Scolta from Abruzzo

Read | 10-07-2014 | Federica Scolta | Naturalmente

Accursio’s independence

The great step taken by Sicilian chef Craparo. With a restaurant bearing his name

Accursio Craparo thinks of himself as twice Sicilian, having been born in Sciacca, in the Western side of the island, and having chosen the more oriental Modica as the home for himself and his family. After some experience working for other chefs, the time has come for a restaurant of his own, named after him and located in the centre of Modica (tel. +39.0932.941689)

Accursio Craparo thinks of himself as "twice Sicilian", having been born in Sciacca, in the Western side of the island, and having chosen the more oriental Modica as the home for himself and his family. After some experience working for other chefs, the time has come for a restaurant of his own, named after him and located in the centre of Modica (tel. +39.0932.941689)

Read | 09-07-2014 | Valeria Carbone | Dall'Italia

Liberty in the dining room

For Anna Sala, work is a committed choice in life

This dining room story makes us meet Anna, today at work among the tables of restaurant Il Liberty in Milan, tel. +39.02.29011439, with a long experience at Peck and before then in some restaurants in her native Brianza. Working in a restaurant has always been an objective for her, a way of becoming accomplished: and this is what happened

This "dining room" story makes us meet Anna, today at work among the tables of restaurant Il Liberty in Milan, tel. +39.02.29011439, with a long experience at Peck and before then in some restaurants in her native Brianza. Working in a restaurant has always been an objective for her, a way of becoming accomplished: and this is what happened

Read | 08-07-2014 | Anna Sala | In sala

Bilbao according to Alija / 2

The young chef born in the Basque Country guides us through his favourite places in town

We’re back on the streets of Bilbao with chef Josean Alija, for years at the helm of Nerua (tel. +34.944.000430), inside the Guggenheim Museum. Even the Bistró Guggenheim Bilbao, with its beautiful view, is among the places recommended by our very special guide to the city

We’re back on the streets of Bilbao with chef Josean Alija, for years at the helm of Nerua (tel. +34.944.000430), inside the Guggenheim Museum. Even the Bistró Guggenheim Bilbao, with its beautiful view, is among the places recommended by our very special guide to the city

Read | 06-07-2014 | Josean Alija | Penna al cuoco

Bilbao according to Alija / 1

Discovering the Basque capital, through its roads, its people and gastronomy

Spanish chef Josean Alija was born in Bilbao, in the Basque Country: for over 10 years he’s been at the helm of the Guggenheim Museum restaurant, which a few years ago became Nerua, tel. +34.944.000430. We republish, in two episodes, the article he wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, and dedicated to the city where he works and lives

Spanish chef Josean Alija was born in Bilbao, in the Basque Country: for over 10 years he’s been at the helm of the Guggenheim Museum restaurant, which a few years ago became Nerua, tel. +34.944.000430. We republish, in two episodes, the article he wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, and dedicated to the city where he works and lives

Read | 05-07-2014 | Josean Alija | Penna al cuoco

Uliassi goes to the mountain

Skiing and a passion for hunting. An interview with a great protagonist of Identità Cortina

Mauro Uliassi of restaurant Uliassi in Senigallia (Ancona). The chef from the Marche will be cooking with Luigi Dariz of restaurant Da Aurelio in Colle Santa Lucia (Belluno) on Saturday July 12th during the first edition of Identità Cortina: 80 euros, reservations on +39.0437.720118. The same night, Massimo Bottura will cook together with Riccardo Gaspari at agritourism El Brite de Larieto in Cortina (reservations on +39.368.7008083). On Sunday 13th, signature picnic (photo from facebook)

Mauro Uliassi of restaurant Uliassi in Senigallia (Ancona). The chef from the Marche will be cooking with Luigi Dariz of restaurant Da Aurelio in Colle Santa Lucia (Belluno) on Saturday July 12th during the first edition of Identità Cortina: 80 euros, reservations on +39.0437.720118. The same night, Massimo Bottura will cook together with Riccardo Gaspari at agritourism El Brite de Larieto in Cortina (reservations on +39.368.7008083). On Sunday 13th, signature picnic (photo from facebook)

Read | 04-07-2014 | Gabriele Zanatta | Primo piano

Atherton’s galaxy

From City Social to the locations outside of London. Jason’s unstoppable expansion

One of the latest creatures of British chef and entrepreneur Jason Atherton is called City Social: it is a restaurant and a bar, tel. +44.20.78777703, offering beautiful views of the city of London, great cocktails and an elegant cuisine. This, however, is not the only news: Atherton’s empire is expanding extremely fast, from Europe to Asia, and soon maybe in Dubai too

One of the latest creatures of British chef and entrepreneur Jason Atherton is called City Social: it is a restaurant and a bar, tel. +44.20.78777703, offering beautiful views of the city of London, great cocktails and an elegant cuisine. This, however, is not the only news: Atherton’s empire is expanding extremely fast, from Europe to Asia, and soon maybe in Dubai too

Read | 03-07-2014 | Federica Carr | Dal Mondo

Lasai’s calm rise

Rafael Costa e Silva is one of the most interesting emerging talents in Brazilian cuisine

After completing his Spanish experience at Mugaritz, the young Brazilian chef Rafael Costa e Silva went back to his roots, and opened Lasai (tel. +55.21.3449.1834/54), his restaurant in Rio, in the gourmet enclave of Botafogo. With an over 1,000 square metre kitchen garden at his beck and call, everyday the chef can offer his guests different dishes and extraordinary raw materials

After completing his Spanish experience at Mugaritz, the young Brazilian chef Rafael Costa e Silva went back to his roots, and opened Lasai (tel. +55.21.3449.1834/54), his restaurant in Rio, in the gourmet enclave of Botafogo. With an over 1,000 square metre kitchen garden at his beck and call, everyday the chef can offer his guests different dishes and extraordinary raw materials

Read | 02-07-2014 | Luciana Bianchi | Dal Mondo

Ten times Siddi

The most terrific moments from a great Sardinian weekend. Spent at Roberto Petza’s headquarters

Brazilian of Italian origins Mauricio Zillo, chef at Rebelot del Pont in Milan and Roberto Petza of S'Apposentu in Siddi, a city in Sardinia’s inland that last Sunday hosted the second edition of Coxinas, grano duro, territorio e altro [Coxinas, durum wheat, territory and more], an ode to the protagonists and the great raw materials from the area of Marmilla, from Sardinia and from Italy

Brazilian of Italian origins Mauricio Zillo, chef at Rebelot del Pont in Milan and Roberto Petza of S'Apposentu in Siddi, a city in Sardinia’s inland that last Sunday hosted the second edition of "Coxinas, grano duro, territorio e altro" [Coxinas, durum wheat, territory and more], an ode to the protagonists and the great raw materials from the area of Marmilla, from Sardinia and from Italy

Read | 01-07-2014 | Gabriele Zanatta | Zanattamente buono

Totally Cracco

International magazine Four lands in Italy. Instead of four chefs, however, there is only one

Black and white cover and glossy heading. This is how the Italian edition of Four debuts. For the editorial market in our country, the choice was to focus on only one protagonist per issue. And to start with the most notorious of them all, namely Carlo Cracco, to whom the second issue of the magazine should also be dedicated

Black and white cover and glossy heading. This is how the Italian edition of Four debuts. For the editorial market in our country, the choice was to focus on only one protagonist per issue. And to start with the most notorious of them all, namely Carlo Cracco, to whom the second issue of the magazine should also be dedicated

Read | 30-06-2014 | Niccolò Vecchia | In libreria