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Identità Expo

Temple food in Seoul

In South Korea, discovering the incredibly current millennial diet of Buddhist nuns

Venerable Buddhist nun Gye-Ho in front of dozens of onggi, traditional Korean containers used to store fermented and marinated food. This is the most exciting moment in our visit to th temple of Jingwansa, just outside Seoul. A day dedicated to the discovery of the millennial secrets of local Buddhist cuisine

Venerable Buddhist nun Gye-Ho in front of dozens of onggi, traditional Korean containers used to store fermented and marinated food. This is the most exciting moment in our visit to th temple of Jingwansa, just outside Seoul. A day dedicated to the discovery of the millennial secrets of local Buddhist cuisine

Vegetables pulled out of the earth and cooked without ever seeing a fridge (Americans’ farm-to-table). Bowls with the right amount of food to feed guests without wasting anything. Food with anti-cancer properties, low cholesterol and fast to digest. Fermentations and marinades that preserve food while adding umami (= delicious and more complex flavours). Dishes to be shared with each of the guests sitting at the table.

by Gabriele Zanatta

Read | 22-05-2015 | Zanattamente buono

A great Italy in Seoul

Massimo Bottura and Giorgio Nava thrill the young chefs at the congress in South Korea

Massimo Bottura and the enthusiasm of the young Korean colleagues at the end of the lesson held at the Seoul Gourmet Festival this morning (at dawn, in Italy). The chef from Modena held a lesson with his colleague Giorgio Nava, from Milan but living in Cape Town, South Africa, for a long time now. With them, there were also Jordi Roca, Alain Coumont, Pascal Lorange and Juan Amador

Massimo Bottura and the enthusiasm of the young Korean colleagues at the end of the lesson held at the Seoul Gourmet Festival this morning (at dawn, in Italy). The chef from Modena held a lesson with his colleague Giorgio Nava, from Milan but living in Cape Town, South Africa, for a long time now. With them, there were also Jordi Roca, Alain Coumont, Pascal Lorange and Juan Amador

Non è mica detto che, in un congresso che ha luogo a 9mila chilometri dall’Italia, organizzato dal fotografo-scrittore belga Jean-Pierre Gabriel a favore delle nuove leve della cucina sud-coreana, l’Italia debba per forza uscire trionfante. Ma questo succede a Seul, tra gli “oooh” del pubblico per le lezioni di Massimo Bottura e Giorgio Nava, orientate ben oltre la triade spaghetti-pizza-lasagna. Gli Spaghetti che volevano diventare lasagna sono uno dei quattro piatti con cui il modenese ha aperto questa mattina (all’alba in Italia) il Seoul Gourmet Festival. «Sono cresciuto sotto il tavolo di mia mamma mentre tirava la pasta», ha esordito, «la mia cucina comincia qui, da una prospettiva insolita». Noi identitagolosoni conosciamo bene il repertorio che seguirà nel crescendo successivo, scandito da 4 piatti: la lasagna croccante, psychedelic veal not flamed grilled, l’evoluzione della Ceasar’s Salad e Oops mi è caduta la crostata al limone.

by Gabriele Zanatta

Read | 21-05-2015 | Dal Mondo

Master Ichikawa, what a lesson!

The chef of Iyo at Identità Expo with a new team and Claudio Liu. Waiting for his duet with Cedroni

In the middle, master Haruo Ichikawa surrounded by his main collaborators, Masaki Okada e Hiroshi Noda. The chef from Iyo, starred restaurant in Via Piero della Francesca 74, in Milan (tel: +39.02.45476898), was the protagonist of the lesson, yesterday in the afternoon at Identità Expo. He will be back in the same kitchen for the fourhanded lunch on Sunday 7th June with Moreno Cedroni (five courses paired with wines for 90 euros. For reservations expo@magentabureau.it or +39 02 62012701)

In the middle, master Haruo Ichikawa surrounded by his main collaborators, Masaki Okada e Hiroshi Noda. The chef from Iyo, starred restaurant in Via Piero della Francesca 74, in Milan (tel: +39.02.45476898), was the protagonist of the lesson, yesterday in the afternoon at Identità Expo. He will be back in the same kitchen for the fourhanded lunch on Sunday 7th June with Moreno Cedroni (five courses paired with wines for 90 euros. For reservations expo@magentabureau.it or +39 02 62012701)

Ask Claudio Liu what dish he could never take off the menu of his Iyo in Milan – as the author of this piece asked yesterday in the afternoon, during the cooking demonstration dedicated to “Cucine del mondo”, part of Identità Expo – and the 33-year-old patron would say with decision: «A dish from two and a half years ago, Taiyo».

by Carlo Passera

Read | 19-05-2015 | 10:00 | Identità Expo

Eating fish in Milan

We recommend ten trusted places where to taste the sea even on the banks of the Naviglio

'O puorp adda cocere inta'llacua soja: this is one of the dishes that Viviana Varese serves in her Alice Ristorante. This is not just excellent but also so beautiful we chose it as the cover for Identità Golose’s list of the best places where to eat fish in Milan

'O puorp adda cocere inta'llacua soja: this is one of the dishes that Viviana Varese serves in her Alice Ristorante. This is not just excellent but also so beautiful we chose it as the cover for Identità Golose’s list of the best places where to eat fish in Milan

With this new episode in our series on the best restaurants in Milan, we speak about fish. In Milan, so they say, the raw materials are always very fresh because Milan is one of the most important centres in the Italian fish market. This doesn’t mean however that it is that simple to eat a good fishmeal in the shade of the Madonnina. Our selection – without votes and in alphabetical order – will help you not to run aground in the shallows.

by Niccoḷ Vecchia

Read | 18-05-2015 | 10:00 | Fuori Expo

The New York Times speaks about us

The legendary publication from Manhattan covers Identità Expo and quotes Paolo Marchi

Even the prestigious New York Times, one of the most influential and famous publications in the world, covers Identità Expo, the format created by Identità Golose for the 2015 World Fair. They mention a lesson by Andrea Ribaldone, our executive chef, and quote founder and curator Paolo Marchi

Even the prestigious New York Times, one of the most influential and famous publications in the world, covers Identità Expo, the format created by Identità Golose for the 2015 World Fair. They mention a lesson by Andrea Ribaldone, our executive chef, and quote founder and curator Paolo Marchi

Even The New York Times, the legendary publication from Manhattan, speaks about Identità Expo, Identità Golose’s restaurant, about its activity at Expo and its founder Paolo Marchi. They do so in an article titled How to understand Italy, signed by Beppe Severgnini, columnist for Corriere della Sera.

by Carlo Passera

Read | 16-05-2015 | Identità Expo

Labour Argentina

With its silos, the white and light blue pavilion invites to reflect on global food. From the bottom

The entrance to Argentina’s pavilion at Expo. Inside, a restaurant area with traditional specialties (even prices are special, from 5 to 10 euros per dish), a nice multimedia show and performances with industrial percussions

The entrance to Argentina’s pavilion at Expo. Inside, a restaurant area with traditional specialties (even prices are special, from 5 to 10 euros per dish), a nice multimedia show and performances with industrial percussions

Pur non sfoggiando un’installazione concepita da archistar, il padiglione dell’Argentina si staglia con una sua forte presenza, a metà del decumano. La forma è inequivocabile: sono dei giganteschi silos allineati uno accanto all’altro, un complesso architettonico che non lascia a bocca aperta come quello di tanti vicini. Ma è un simbolo indovinato perché non è il momento storico per esibire fuochi artificiali ma sostanza: crisi o non crisi, l’Argentina ha 40 milioni di abitanti ma produce cibo per 400 milioni di persone.

by Gabriele Zanatta

Read | 18-05-2015 | Tutto Expo

Evan Hanczor: eggs and literature

The chef was in Milan on the occasion of Expo and cooked at the James Beard American Restaurant

Evan Hanczor, right, with George Weld. The latter is the founder of restaurant Egg in Brooklyn, where Hanczor works since 2009. Together they turned it into a point of reference for breakfast, in New York and beyond

Evan Hanczor, right, with George Weld. The latter is the founder of restaurant Egg in Brooklyn, where Hanczor works since 2009. Together they turned it into a point of reference for breakfast, in New York and beyond

After Mark Ladner of Del Posto in New York, the rich programme of the temporary restaurant opened in Milan for Expo by the three partners of the USA Pavilion (the Department of State, the James Beard Foundation and the International Culinary Center) of which Paolo Marchi wrote here, hosted another protagonist in the Big Apple’s culinary scene. Evan Hanczor arrived in NYC in 2009, from Florida, and met George Weld, patron of Egg. This restaurant in Brooklyn is dedicated to Southern cuisine and most of all to breakfast.

by Niccoḷ Vecchia

Read | 16-05-2015 | 14:00 | Dal Mondo

A tea on the Decumanum

A journey to Iran’s pavilion. Among ancient wisdom, hot drinks and comfort food specialties

Green tea, lavender, cinnamon tea. These are some of the hot drinks you can taste inside Iran’s pavilion at Expo, together with popular traditional dishes, many based on rice, vegetables and saffron

Green tea, lavender, cinnamon tea. These are some of the hot drinks you can taste inside Iran’s pavilion at Expo, together with popular traditional dishes, many based on rice, vegetables and saffron

Fa leva sul concetto di saggezza il macroscopico padiglione dell’Iran. E non potrebbe essere altrimenti per un paese stratificato su 5mila anni di storia, popolare nelle cronache recenti per il silenziatore nucleare messo da Barack Obama ad Hassan Rohani. Ma nei contenuti dei testi universitari prevale il grande apporto fornito dai maestri della grande Persia, anche all’Occidente. È per questo che sulla rampa appena dopo l’ingresso spiccano sì videate sulle risorse che crescono attorno a Teheran (erbe e vegetali perlopiù) ma soprattutto i mezzobusti dei grandi padri iraniani, dal poeta Saadi Shirazi al matematico-astronomo-filosofo Omar Khayyam. Ognuno reca in calce perle di saggezza, un lascito prezioso anche oggi. Come quello scritto sotto ad Avicenna, figura tra le più studiate in assoluto nelle nostre facoltà umanistiche: «Ogni verdura che cresce lungo un fiume», disse un migliaio d'anni fa il medico-filosofo-matematico, «è un tocco di labbra angeliche. Non trattate male le verdure».

by Gabriele Zanatta

Read | 14-05-2015 | 14:00 | Tutto Expo

Corn-focused

Starting from its shape, the Mexican pavilion celebrates this essential food for their culture

The Mexican pavilion is on the corner between the Decumanum and the Cardum. Its theme is La semilla de un nuevo mundo: comida, diversidad, patrimonio (The seed of a new world: food, diversity, heritage)
The Mexican pavilion is on the corner between the Decumanum and the Cardum. Its theme is "La semilla de un nuevo mundo: comida, diversidad, patrimonio" (The seed of a new world: food, diversity, heritage)

At first glance, guessing what inspired the Mexican pavilion could not be easy. You need to move a little backwards, to understand that there are leaves embracing the main facade, leaves from a huge cob. Corn is indeed one of the fundamental elements in Mexico’s presence at Expo Milano 2015, but most of all it is the symbol par excellence of the country’s gastronomic culture.

by Niccoḷ Vecchia

Read | 13-05-2015 | 10:00 | Tutto Expo

Ladner and yesterday’s pasta

A standing ovation for the grilled lasagne by the chef of Del Posto, in Milan for Expo

Yesterday’s 100 Layer Lasagne alla Piastra & Tomatoes from Vesuvius is the name Mark Ladner, chef at Del Posto in New York, 4 stars according to the New York Times, gave to his extraordinary first course presented at the end of the week in the restaurant that the James Beard Foundation and the US pavilion at Expo have opened in Piazza della Scala in Milan

Yesterday’s 100 Layer Lasagne alla Piastra & Tomatoes from Vesuvius is the name Mark Ladner, chef at Del Posto in New York, 4 stars according to the New York Times, gave to his extraordinary first course presented at the end of the week in the restaurant that the James Beard Foundation and the US pavilion at Expo have opened in Piazza della Scala in Milan

The United States have a beautiful pavilion inside Expo, full of lights, technology and images, as well as a vertical garden and vegetable one, both authentic. They named it American Food 2.0. The food offer is from slightly hidden food trucks, where you can have an excellent Maine lobster sandwich, while the shrimp one is nothing memorable. I’ll be back to try the rest.

 

by Paolo Marchi

Read | 10-05-2015 | Tutto Expo
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Dutch simplicity

The Netherlands’ pavilion is inspired by conviviality, what with food trucks and live music

From the Decumanum it could almost be taken as a simple restaurant area. It is instead the original and cosy Dutch pavilion: no queues to get inside, a varied and fun culinary offer, many spaces in which to enjoy a few minutes of relax

From the Decumanum it could almost be taken as a simple restaurant area. It is instead the original and cosy Dutch pavilion: no queues to get inside, a varied and fun culinary offer, many spaces in which to enjoy a few minutes of relax

Read | 11-05-2015 | 10:00 | Niccoḷ Vecchia | Tutto Expo

Eating meat in Milan

Rare or well done? Ten restaurants in Milan for lovers of grills and the like

The grill at Ristorante Macelleria Motta in Inzago where the finely selected meat from Piedmont is cooked. This is also sold in the historic shop in Bellinzago Lombardo. This is one of the ten places we recommend to carnivores in town

The grill at Ristorante Macelleria Motta in Inzago where the finely selected meat from Piedmont is cooked. This is also sold in the historic shop in Bellinzago Lombardo. This is one of the ten places we recommend to carnivores in town

Read | 11-05-2015 | Niccoḷ Vecchia | Fuori Expo

Niederkofler, mountain taste

The chef from Alto Adige presents his menu for Contemporary Italian Chefs at Identità Expo

Norbert Niederkofler will be the protagonist at Identità Expo during the lunch events on Monday and Tuesday

Norbert Niederkofler will be the protagonist at Identità Expo during the lunch events on Monday and Tuesday

Read | 09-05-2015 | 10:00 | Carlo Passera | Identità Expo

Alciati meets Perdomo

A Piedmontese and Uruguayan starred couple for the first not-to-be-missed four-handed lunch at Identità Expo

Matias Perdomo, left, and Ugo Alciati are to launch Identità Expo’s Sunday lunches. Every week, we will present a unique menu, the result of the meeting of two great cuisine professionals, one from Italy, one from abroad

Matias Perdomo, left, and Ugo Alciati are to launch Identità Expo’s Sunday lunches. Every week, we will present a unique menu, the result of the meeting of two great cuisine professionals, one from Italy, one from abroad

Read | 08-05-2015 | Niccoḷ Vecchia | Identità Expo

Corea, fermenting goodness

A journey in the techno-pavilion of the Asian republic. What with installations and fermentations

The entrance to the pavilion of the Republic of Korea, the seventh to the left, inside Expo. Inspired by traditional Korean jars, it includes a scenic and interactive journey following three concepts: harmony, healing and health. There’s also a restaurant, Hansik, where to taste the delicacies of the national cuisine

The entrance to the pavilion of the Republic of Korea, the seventh to the left, inside Expo. Inspired by traditional Korean jars, it includes a scenic and interactive journey following three concepts: harmony, healing and health. There’s also a restaurant, Hansik, where to taste the delicacies of the national cuisine

Read | 04-05-2015 | 10:00 | Gabriele Zanatta | Tutto Expo

Order and cleanliness, Claudia guards

Innorta, a female sous chef (and an iron sergeant) for chef Ugo Alciati: a very rare case...

Claudia Innorta and Ugo Alciati of Guido ristorante (+39.0173.626162), and exceptionally at Identità Expo until Sunday

Claudia Innorta and Ugo Alciati of Guido ristorante (+39.0173.626162), and exceptionally at Identità Expo until Sunday

Read | 08-05-2015 | 14:00 | Carlo Passera | Identità Expo

Hop to Brazil

The most interesting content behind the already famous elastic net inside the green-and-gold pavilion

The already famous interactive net at the entrance of Brazil’s pavilion at Expo. Every day, hundreds of kids enjoy climbing it. Yet there’s much more to the green-and-gold island. The Alimentário exhibition is not to be missed and for fans of the kind, there are churrasco specialties (Ft Foto)

The already famous interactive net at the entrance of Brazil’s pavilion at Expo. Every day, hundreds of kids enjoy climbing it. Yet there’s much more to the green-and-gold island. The Alimentário exhibition is not to be missed and for fans of the kind, there are churrasco specialties (Ft Foto)

Read | 07-05-2015 | Gabriele Zanatta | Tutto Expo

Welcome, Mercato Metropolitano

A huge amusement park for the palate has opened in Porta Genova, in Milan, with over 2,000 products

The entrance (partially to be finished) of Mercato Metropolitano, the new born farmers' market in the Navigli area with over 15K sq. m., of which 14K outdoors and 1,200 indoors, open 7 days a week. 125 producers are involved and – what with street food, small independent shops and urban vegetable gardens – you can buy 2,000 products. An open-air cinema will open soon too

The entrance (partially to be finished) of Mercato Metropolitano, the new born farmers' market in the Navigli area with over 15K sq. m., of which 14K outdoors and 1,200 indoors, open 7 days a week. 125 producers are involved and – what with street food, small independent shops and urban vegetable gardens – you can buy 2,000 products. An open-air cinema will open soon too

Read | 06-05-2015 | Gabriele Zanatta | Dall'Italia

Bagna cauda QR code

Enrico Panero’s talent traps the great classic from Piedmont into a super tasty QR Code

The brilliant Bagnacaoda QR code that Enrico Panero, chef at restaurant Da Vinci di Eataly Firenze, presented yesterday in Identità Expo’s temporary restaurant. From a winter dish, bagna calda thus becomes a dish for every season, even the warmest ones. In Florence it will soon be in the menu as a starter (photo credits Brambilla/Serrani)

The brilliant Bagnacaoda QR code that Enrico Panero, chef at restaurant Da Vinci di Eataly Firenze, presented yesterday in Identità Expo’s temporary restaurant. From a winter dish, "bagna calda" thus becomes a dish for every season, even the warmest ones. In Florence it will soon be in the menu as a starter (photo credits Brambilla/Serrani)

Read | 06-05-2015 | Gabriele Zanatta | Identità Expo

Gourmet Angola

After difficult years, the African republic is reborn. Focusing on its multifaceted gastronomy

Angola’s pavilion at Expo, a very complex theatre machine that takes you by the hand through the renewed gastronomic delicacies of the country, what with fish and wide pastures. It is possible to taste their specialties in two restaurants: street food on the ground floor and “gourmet” cuisine on the first floor

Angola’s pavilion at Expo, a very complex "theatre machine" that takes you by the hand through the renewed gastronomic delicacies of the country, what with fish and wide pastures. It is possible to taste their specialties in two restaurants: street food on the ground floor and “gourmet” cuisine on the first floor

Read | 05-05-2015 | 12:00 | Gabriele Zanatta | Tutto Expo

Eating Milanese cuisine in Milan

Our selection of the best places where to find Milan’s traditional food

Saffron risotto, an absolute symbol of milanese cuisine, here in a Masuelli San Marco's restaurant pitcure. It is one of the most historic and traditional places in the city

Saffron risotto, an absolute symbol of milanese cuisine, here in a Masuelli San Marco's restaurant pitcure. It is one of the most historic and traditional places in the city

Read | 04-05-2015 | Niccoḷ Vecchia | Fuori Expo

The Costardi brothers’ menu

Here are the four dishes to be presented at Identità Expo on Monday and Tuesday at lunchtime

IdentitàExpo Golosa and the cake designed by brothers Christian and Manuel Costardi for the debut of Italian Contemporary Chefs, the lunch at Identità Expo on Mondays and Tuesdays

IdentitàExpo Golosa and the cake designed by brothers Christian and Manuel Costardi for the debut of "Italian Contemporary Chefs", the lunch at Identità Expo on Mondays and Tuesdays

Read | 03-05-2015 | 08:00 | Carlo Passera | Identità Expo

Ten years with Bottura

Day two at Identità Expo: Davide Di Fabio tells us about life at Osteria Francescana

Davide Di Fabio and Massimo Bottura, in a photo by Brambilla - Serrani, in the kitchen of Identità Expo

Davide Di Fabio and Massimo Bottura, in a photo by Brambilla - Serrani, in the kitchen of Identità Expo

Read | 02-05-2015 | Niccoḷ Vecchia | Identità Expo

Enchanting Faroe/2

Sheep and whales, the unusual and essential culinary resources on which the Northern archipelago counts

Sheep thighs hanging in a supermarket in Torshavn, the capital of the Faroe Islands. It’s a very precious cut for which locals can spend as much as 300 euros

Sheep thighs hanging in a supermarket in Torshavn, the capital of the Faroe Islands. It’s a very precious cut for which locals can spend as much as 300 euros

Read | 03-05-2015 | Gabriele Zanatta | Zanattamente buono

Dining with Renzi and Bottura

The chef from Modena steals the scene on the first day of Identità Expo. And cooks for the prime minister

Left to right, Maurizio Martina, Minister for Agricultural Policies, Massimo Bottura, Claudio Ceroni of MagentaBureau, Expo’s sole commissioner Giuseppe Sala and Prime Minister Matteo Renzi, seating inside the temporary restaurant of Identità Expo, debuting today (photo by Carlo Passera)

Left to right, Maurizio Martina, Minister for Agricultural Policies, Massimo Bottura, Claudio Ceroni of MagentaBureau, Expo’s sole commissioner Giuseppe Sala and Prime Minister Matteo Renzi, seating inside the temporary restaurant of Identità Expo, debuting today (photo by Carlo Passera)

Read | 01-05-2015 | Gabriele Zanatta | Identità Expo
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