Dining between Garibaldi and Isola
12 (plus one) tasty places where to eat lovely food when strolling in Milan
Ratanà’s beautiful dehors, in the heart of the Isola neighbourhood, allows us to introduce our selection of the best restaurants in this fascinating area of Milan
While last week we presented a series of the best restaurants in one of the popular areas in Milan, Navigli, this week, for our selection of the best in the Milanese gastronomic scene we have used some more elastic borders. The trajectory of this delicious exploration starts in the centre, in Brera, Corso Garibaldi and Via Solferino. Following these roads we will then overtake the new Piazza Gae Aulenti to explore the Isola neighbourhood, for some years now a rather popular destination for nightlife and some good meals. Ready, steady, go!
by Niccolò Vecchia
| 27-07-2015 | Fuori Expo
Eggless, at last
A recipe by Simone Salvini for Meringue wafers made with grass peas, grass pea pâté and coconut butter
Vegan chef Simone Salvini (here together with Luca Cimini who works with him in the kitchen of the new Lord Bio in Macerata) tells us how after a careful research he has found the right way to make meringues... without eggs. Thanks to legumes’ cooking water
For years, Pietro Leemann and I had been thinking of making healthy meringues, tasty but without egg whites. We even prepared some special, totally vegetal dough, made with ingredients that are not always healthy but could create crispy and very light meringues. We mostly used starch, chemical yeast and other unhealthy ingredients. Yet making vegetal meringues can be simple and healthy; you just need to use legumes’ cooking water. Until today...
by Simone Salvini
| 26-07-2015 | 12:00 | Naturalmente
We are Italian cuisine
Our best chefs together in Milan for "100 chef x 10 anni". A book signed by Identità Golose
A group photo from the balcony in Stazione Centrale in Milan: the best in Italian cuisine was summoned for the presentation of "100 chef x 10 anni", a book signed by Identità Golose. Photos by Celestina Ielmoni and Marina Siciliano from Brambilla & Serrani
«Identità Golose allowed us to move ahead! It pulled down every frontier. Italian cuisine, without Identità, would be less interesting. You have the proof in front of you: despite the 39°C, the best chefs in the country are here: it is something very important» says Massimo Bottura, chef number 2 in the world, closing in perhaps the most effective and flattering way the event that summoned inside Sala Reale in Stazione Centrale, Milan, the best of Italian haute cuisine for the presentation of the book celebrating, together with the 100 chefs that changed Italian cuisine, also the organisation that has accompanied this growth, that is to say Identità Golose. Drawing from its archive, with over a decade of work behind, this brand signs this book titled “100 chef x 10 anni”, now available in all bookshops, offline and online.
by Carlo Passera
| 23-07-2015 | Primo piano
Pastry chef Andrea Besuschio gives us a summer recipe based on the new Valrhona Itakuja "Cru"
We asked Andrea Besuschio, a great pastry chef continuing a family tradition with historic Pasticceria Besuschio in the main square in Abbiategrasso, to present us with a chocolate recipe suitable for the high summer temperatures
Even in the summer, our palate needs the rich and craveable taste of chocolate. To enjoy it in the best possible way, it is necessary to think of fresh and aromatic recipes. As in the case of this cake, made with a new Cru by Valrhona called Itakuja, which Gianluca Fusto and I recently presented at Expo Milano 2015, inside the French pavilion. This new product, on sale as of the end of September, allows us to taste a special double-fermented chocolate. It is made with a cocoa from Brazil characterised by an aroma that is similar to passion fruit. During the first fermentation...
by Andrea Besuschio
| 23-07-2015 | Signature Dishes
Ladies and Gentlemen, Italian cuisine
Tomorrow in Milan the awaited presentation of "100 chef per 10 anni", a book by Identità Golose
"100 chef x 10 anni", that is to say "the one 100 chefs who changed Italian cuisine" is the title of the book by Identità Golose and published by Mondadori Electa to be presented tomorrow in Milan at 4 pm in Sala Reale inside Stazione Centrale. You’re all invited!
by Carlo Passera
| 22-07-2015 | Primo piano
Scabin: the Quadraling revolution
The great chef launches a discipline that studies the distribution of tastes and their perception on the tongue
Davide Scabin on the first floor of Identità Expo, the restaurant that hosted the chef from Combal.zero in Rivoli (Torino) from Wednesday till Sunday, last week. The chef from Rivoli announced a law describing the evolutionary coefficient of creativity in the kitchen and a new discipline which he called "Quadraling": it studies the distribution of food primary tastes and the way in which they are perceived on our tongue (photo by Zanatta)
Quando Davide Scabin inventa, c’è lui, la matita e il foglio. Il mondo è tenuto fuori dalla porta perché, spiegò qualche tempo fa, «Il mio grande cruccio è che nasciamo e c’è già una lunga fila di persone che decide per te in quale culla dormirai, quale pigiama indosserai, quali cibi dovrai mangiare e quali evitare. È insopportabile». Ci si sfila dai legacci dei burattinai cancellando le coordinate spazio-temporali che ci collocano qui e ora. Eliminando i riferimenti agli altri cuochi, ai loro stili e ai loro piatti, un esercizio impossibile che allo chef del Combal.zero riesce come a nessuno.
by Gabriele Zanatta
| 20-07-2015 | 14:00 | Zanattamente buono
The best food in the Navigli area
Ten (plus one) places where to dine well around Milan’s canals, undergoing a true rebirth
While the possibility of reopening the original network of the Navigli is being discussed in Milan, the two main canals in town, Pavese and Grande, are enjoying a significant relaunch (photo by Elisa Pella)
Navigli, in Milan, have always been a place to enjoy, with bars and restaurants. Crowded and noisy, often avoided by more refined clients. However, there have recently been more and more chances to enjoy some of the most inspiring areas in town. Continuing our selection of the best culinary offer in Milan, this time we present a trip between Naviglio Grande and Naviglio Pavese, recommending ten places not to be missed. Plus a location that is not exactly a restaurant yet deserves equal attention.
by Niccolò Vecchia
| 20-07-2015 | 12:00 | Fuori Expo
Cooking and oncology
Professors and chefs join forces in a project that aims at giving value to taste in cancer patients
“Food and emotions, health and quality of life in a perfect balance” is the title of the meeting organised by the Istituto Nazionale dei Tumori (the National Institute for Tumours, Int) on Monday 13th July at the Expo’s Conference Center. Important chefs such as Cesare Battisti, Chicco Cerea (in the photo, in the middle) and Moreno Cedroni were asked to participate. Davide Scabin had already begun to research on this topic and spoke about it during his lesson at Identità Milano, in February 2014
The project titled “Food and emotions, health and quality of life in a perfect balance” was launched. The Istituto Nazionale dei Tumori (Int) asked for the help of some chefs to create a special menu for patients affected by dysgeusia, the altered perception of flavours. Everyone has a different perception of flavours but what if your taste was compromised? «Cooking and medicine are not that different: we need to adapt cures to patients in the same way as a dish needs to please a client» says Filippo de Braud, health director at Int and creator of this project which has the aim of giving back dignity to the food given to sick people and to their meals.
by Valeria Senigaglia
| 17-07-2015 | 12:00 | Primo piano
His Excellence Valrhona
Interview with Eric Marchisio, Global Sales Director of the French brand, one of Identità Expo’s partners
«You can only make high quality chocolate with high quality cocoa»: with these words, Eric Marchisio, Global Marketing & Sales Director of Valrhona and one of the international development managers of the French brand explains one of the essential elements in this quest for excellence
During these months, we’re inviting you every day at Identità Expo, inside the World Fair, for lunch and dinner events of the highest quality thanks to the many, prestigious chefs working in our kitchen (here’s the programme of the next events). Many precious partners have collaborated in making of our temporary restaurant even more delicious and cosy. We are presenting them with great pleasure. Today we present Valrhona, a historic partner of Identità, working with us with great and mutual happiness for many years. Since it was founded in 1922 in Tain l’Hermitage, near Lyon, this partner represents...
by Niccolò Vecchia
| 15-07-2015 | 16:00 | Identità Expo
Emma and her huge eyes
Chef Andrea Ribaldone, his daughter and the right of sick people to eat well
Andrea Ribaldone, chef at restaurant I Due Buoi in Alessandria, with his daughter Emma, who’ll turn 14 in a few days’ time, and is affected by spastic tetraplegia since she was born. "You can make tasty food", says the chef at work these months at Identità Expo, "even for those who cannot swallow, you just need some extra time and attention"
He had at least two reasons to participate in Il pranzo possibile, on 13th July at Da Tuccino in Polignano a Mare (Bari): Tuccino himself, and his daughter, Emma. Chef Andrea Ribaldone should have been part of the starred team that landed in Apulia to prepare the best lunch of the year, the proceedings of which were entirely donated to Aisla (the Italian Association for ALS Research). The chef born in Milan, today at the helm of I Due Buoi in Alessandria was eager to help but a sudden job didn’t allow him to.
by Sonia Gioia
| 15-07-2015 | 12:00 | Alice in gourmetland