Identità New York 2014
The fifth edition is scheduled from Thursday, October 9th - Sunday, October 12th at Eataly NYRead more
Identità Milano 2015
A healthy intelligence
The eleventh edition is scheduled from February 8th through 10th 2015
Gunnar Jensen’s new restaurant in Trømso, called Mathallen, where you can taste an interpretation of Danish Smørrebrød, prepared with codfish placed on a slice of focaccia, with shallot and red onion purée
Norway, in the first months of the year, offers codfish enthusiasts one of its most sought after products, namely Skrei, which is caught from January till April in the most Northern islands, the mythical Lofoten islands, and must be eaten very fresh only. Besides, the quality of the raw materials, the firmness of the meat...
The special Spaghetto Milano by Andrea Ribaldone: Paolo Marchi asked the chef, who for six months will be in charge of the restaurant inside Identità Golose’s space at the World Fair, a tribute to the city that as of May 1st will host Expo 2015 (photo credits Giorgio Annone)
Starting on May 1st, for six months, Piedmontese chef Andrea Ribaldone will sign the menu of the so called "fuori orario" in the programme of Identità Expo, on top of those on Mondays and Tuesday nights. The leitmotiv that inspired Ribaldone for these menus was certainly that of craveable food, with a constant respect for seasonal ingredients and the right attention to the necessities and sensitivities of the visitors. Every 15 days...
Yuri Priemski’s Borsch at restaurant Odessa, at 114 Krasnoarmeyskaya in Kiev, a lighter and more scenic version (it is served inside a carved beetroot) of the great symbol of Ukrainian (not Russian) cuisine. This was the epilogue of 3 intense days at Fontegro fontegro.com, the first congress of creative cuisine in Eastern Europe (photo credits Federico Cicogna)
After the emotions of the first day, here we are again at the Olympic stadium in Kiev for the second half of the first fine dining congress on Ukrainian grounds.
A moment of relax for the Italian participants in Fontegro, the first fine dining congress taking place yesterday and today at Kiev’s Olympic stadium. Left to right, co-organiser Ekaterina Avdeyeva, Christian Milone, Viviana Varese, co-organiser Anna Zelenokhat, Lorenzo Cogo, Eugenio Roncoroni and, kissed by the sun, Errico Recanati (photo credits Federico Cicogna, Loveresto)
The wind is blowing between the clouds in Kiev. Yet this is not the icy breeze that enveloped Euromaidan, the central square, in the winter of 2013-2014, the big crisis one. It’s the Ukrainian spring, inviting the country to rise again. This identity resurrection passes through cooking and food. It is not an unusual idea, after all: Lo Mejor de la Gastronomia, the first gang of creative chefs in recent history (1999), was based on the very irredentist pride of the Basque and Catalan people.
Mozzarella travels North
The most brilliant ideas are often those that have been sleeping next to you forever, they’ve always been within reach yet you didn’t know how to catch them. Then someone with larger horizons than your own arrives and makes them their own. Mixing mozzarella di bufala campana with fine dining, for instance, «is a necessary allegiance» admits the director of the Consorzio, Antonio Lucisano: he pronounced these words on the stage, on the opening of the first day of Le Strade della Mozzarella and they must have sounded sweet to the creators and curators of the event, Albert Sapere and Barbara Guerra.
The homepage of Fontegro, the first edition of the Ukrainian fine dining congress, taking place tomorrow and on the day after tomorrow in Kiev’s Olympic Stadium, with many Italian chefs in the programme. Today we present an interview with the two curators Anna Zelenokhat and Ekaterina Avdeeva; in the next days the live report from Kiev
Martedì 14 e mercoledì 15 aprile (domani e dopodomani) si tiene a Kiev, in Ucraina, la prima edizione del congresso di cucina Fontegro. Un evento che seguiremo in prima linea per l’interesse particolare che desta.
Bàcari are Venice’s historic osterie: today in the Laguna one can still find some that have the same old spirit and the same noble traditions that have always made them lively
Were it all a question of the salted codfish variety, which must strictly be the Ragno one, everyone would know how to prepare an excellent baccalà mantecato [creamed salted codfish]. Matteo Pinto’s grandmother has been preparing it for decades, she soaks it for three days under running water, then boils it, creaming it with a wood ladle and a delicate extra virgin olive oil, following the traditional recipe.
The complete staff of Gong - oriental attitude, which recently opened in Corso Concordia 8 in Milan, +39.02.76023873. Standing, in a white shirt, patron Giulia Lu, sister of Claudio (patron of Iyo) and Marco (of Ba - asian mood). To her left, the chef of Gong Keisuke Koga and maître-sommelier Mototsugu Hayashi, both Japanese
Restaurant Gong oriental attitude opened around a month ago in Milan, in a cautious fashion.
The lovely buffalo milk
The eighth edition of Le Strade della Mozzarella, the festival that each year summons up great Italian and foreign chefs to celebrate buffalo milk mozzarella from Campania will take place on Monday and Tuesday
Nature helps, but sometimes you need to give it a little push too. Mozzarella (di bufala campana, one should always add) is an Italian food excellence that until only a few years ago was confined to a basic consumption; that is to say it was mostly sliced and paired with tomatoes, basil and a drop of extra virgin olive oil. If today the perception of its potential appears to have grown, and even fine dining has rolled out the red carpet for it, much is thanks to Le Strade della Mozzarella, the festival whose eighth edition is scheduled this coming Monday and Tuesday, in Paestum, as usual.
Chele Gonzalez at work on one of the dishes of his gourmet restaurant Gallery Vask in Manila. This is his dream restaurant, yet it is not the only one he opened in the capital of the Philippines. Vask is instead a modern tapas bar, and ArroZeria is a more simple and popular place dedicated to his research on rice
We're back to listen to what Jose Luis Gonzalez - called Chele by everyone - tells us. He decided to leave Europe to move to the East, driven by the desire to find there a new excitement, both on the professional and human level. He then decided to move to the Philippines, in Manila, were he's having a great success with his restaurants, and were he developed a true passion for local culture and ingredients.
The eleventh edition is scheduled from February 8th through 10th 2015
Tagliolini primavera in astratto [Abstract tagliolini primavera] will be one of the dishes that Massimo Bottura will offer during the first week of Identità Expo San Pellegrino. The chef from Modena will indeed have the role of forerunner of a very rich programme of events, chefs and surprises
The special Spaghetto Milano by Andrea Ribaldone: Paolo Marchi asked the chef, who for six months will be in charge of the restaurant inside Identità Golose’s space at the World Fair, to give a tribute to the town that as of 1st May will host Expo 2015 (photo credits Giorgio Annone)
Jose Luis Gonzalez (though everyone calls him Chele) has always been a traveller. When he arrived in Manila, he fell in love with the Philippines and their culture, on which he’s conducting a very detailed research, which is translated into the dishes he presents in his gourmet restaurant Gallery Vask (tel. +63.917.5461673)
Pizza with bubbles at Da Ezio
"Pizza with bubbles" baked in the oven of pizzeria Da Ezio, in Alano di Piave (Bl), tel. +39.0439.779125, pizzeriadaezio.it
The Identità Expo video
Donato Marzolla spent 16 years at Rossellinis, the restaurant inside Palazzo Avino, the luxury hotel in Ravello. Thanks to his work, in 2014 Identità Golose awarded him as maître of the year. This was the reasoning: "He has the uniform and the approach of a proper maître: a deep knowledge of wines (and not only wines), the right, never imposing recommendation, and the irony that helps solving even the most intricate situation in the dining room"
"Signals of Identity", the dish presented at Identità Estreme by Roberto Flore of the Nordic Food Lab in Copenhagen. Beside its delicious appearance, the dish aims at launching a message for the safeguard of our precious ecosystems, whether in the woods or not (photo credits Brambilla/Serrani)
Alice Delcourt of Erba Brusca in Milan presented us with the recipe of her Tarte tatin with withered tomatoes and baked aubergines
A group photo in the shade of the Sforza Castle in Milan with all the chefs who participated, yesterday morning, in the conference presenting Identità Expo. We asked each one of them: "What would like from Expo?" (photo and photo gallery by Brambilla/Serrani)
The table set outside restaurant Dolada in Plois d'Alpago (Belluno). This is one of the destinations chosen by our food lovers in today’s survey on where to dine on Easter Day and Easter Monday (Photo Dolada/facebook)
Identità Expo, engines are roaring
Paolo Marchi presents Identità Expo’s programme: the highlight of the conference that took place at Expo Gate, with numerous chefs and a large audience
A preview of Identità Expo
The first floor of the Identità Expo restaurant
Roberto Flore in a shot taken during the lesson at Identità Estreme, last February in Milan. Born in Sardinia in 1982, Flore is the head chef at the Nordic Food Lab in Copenhagen, Denmark, a project dedicated to open-source research on delicious food (photo credits Brambilla/Serrani)
Antonia Klugmann on the stage of Identità Milano 2015 together with Paolo Marchi and Laura Lazzaroni who presented her lecture at the congress. On 17th December she opened her own restaurant, after two years of great success as chef at restaurant Venissa, in Venice, where she also got a Michelin star
One for Expo, all for Expo
Yesterday in Florence, the second stop of Expo delle Idee, after the one in Milan on February 7th. The numerous institutional representatives at Palazzo Vecchio