Cortina, the encore is served
The programme and protagonists of a weekend (5th and 6th September) with great mountain cuisine
After the successful 2014 edition, Identità Cortina, the event that aims at giving value to mountain food culture and gastronomy returns this weekend. The climax will be made of two events: a dinner on Saturday 5th at La Corte del Lampone del Rosapetra Resort in Cortina with Favrin, Gaspari, Niederkofler and Alfio Ghezzi (the price is 80 euros, reservations +39.0436.861927). And a brunch on Sunday 6th at Brite de Larieto with dishes by Gaspari, Favrin, Scabin and Alverà (30 euros, reservations +39.368.7008083 or +39.328.7288665)
A dinner with remarkable protagonists on Saturday 5th and a signature brunch the following day, on Sunday 6th, in the heart of the Dolomites. This is the very summary of the second edition of Identità Cortina, a format conceived last year for the first time in July by Identità Golose, which this year returns with the very same intention: «To give value to mountain food culture and gastronomy», says Paolo Marchi, creator and curator of the event.
| 01-09-2015 | 13:00 | Primo piano
Pizza unites people
Improved essence and multiple ways of consumption. Yet the convivial spirit doesn’t change
The wall at the entrance of the pavilion of the Republic of Korea at Expo. Every tag answers this question: «What is your favourite food?». Pizza wins, says Matteo Aloe, the author of this piece and a leading figure in the nouvelle vague of Italian pizza with Berberè
A question is being asked on the entrance wall to the pavilion of the Republic of Korea at Expo: «What is your favourite food?». You can answer by simply writing a tag on the wall. I took a photo of the word pizza, but zooming a little and reading closer the words in pen, in this small square the word pizza appears at least five times (you can play and try to find more). The world loves pizza. I wonder: is there another dish that is so globally delicious? And I also wonder: what pizzas do they eat around the world? From the frozen one in Norway to the thick American one, to the Roman, Neapolitan ones, the rolled ones and the ones in the baking tin. The list is endless.
by Matteo Aloe
| 27-08-2015 | Dall'Italia
Alberti’s coloured pens
Lisa Casali presents a recipe created by the chef for The CooKing Show
On many occasions chef and pastry chef Franco Aliberti was invited by Lisa in the daily show she runs live from Expo Milano 2015, broadcasted on RAI3 until 5th September from Monday till Friday at 12.30 pm (Credits: The CooKing Show, photos by Abraham Caprani)
Here’s another dish, among those tasted at The CooKing Show which stole my heart. This is also the last week of daily broadcast on RAI3 as on 5th September the new weekly edition of the show will begin: every Saturday from 6 to 7 pm with 6 chefs, my new anti-waste column and super guests. Franco Aliberti, chef and patron, together...
by Lisa Casali
| 31-08-2015 | Green
Pasta with... Sicilian concentrate
Antonio Colombo and his recipe for Identità Expo: sea urchins, tenerumi, ricotta, candied lemon
Ogni riccio un capriccio, the dish presented at Identità di Pasta by Antonio Colombo
Yesterday’s protagonist at Identità di Pasta, the Friday event at Identità Expo in collaboration with Pastificio Felicetti, was a young Sicilian chef who immediately declared his preferences: «I love pasta, I eat it every day, I can’t live without it» said Antonio Colombo, pastry chef at Locanda Gulfi in Chiaramonte Gulfi (Rg).
by Valeria Senigaglia
| 29-08-2015 | Identità Expo
Bartolini’s sense of pasta
The chef explains his relationship with spaghetti & Co. And uses sea urchins, vegetables and finger lime for his seasoning
Chef Enrico Bartolini of Devero in Cavenago di Brianza was yesterday’s protagonist at Identità di Pasta
Ask Enrico Bartolini about his recipe for Identità di Pasta and he, as usual, will floor everyone with his seraphic, a little distracted yet determined attitude, with a placid and vaguely smug irony: «I make boiled, well seasoned spaghetti».
by Carlo Passera
| 28-08-2015 | Identità Expo
Contraste is warming up
A preview of Matias Perdomo’s new restaurant in Milan, with new dishes and a few classics
Matias Perdomo and Simon Press have worked together many years in the kitchen of Pont De Ferr. Today, together with maître and third partner Thomas Piras, they’re ready to open their new restaurant Contraste on 1st September
A few days ago we illustrated the ideas livening up Matias Perdomo’s new project. The Uruguayan chef who, after many years (and a Michelin star) at Pont De Ferr, is ready to begin a new adventure called Contraste, in Via Meda 2, in Milan. And during our first visit Matias was so kind he invited us to one of the rehearsal dinners he’s organising in view of the opening, scheduled on 1st September. So last night we ended up in the courtyard of...
by Niccolò Vecchia
| 27-08-2015 | 14:00 | Dall'Italia
There’s a big ferment in the kitchen
From Aichi, the cradle of Japanese fermented food, to Italy: this is how our gastronomic culture can be enriched
The traditional production of miso at Maruya Haccho Miso: the firm was established in 1337. Soy and salt – said patron Asai Nobutaro in Milan – go in these wood barrels with a 2-metre diameter, on top of which they place 400-500 stones, a total of 3 tons. They are then left to ferment for two years
«Putting aside chefs as deus ex machina, fermentation is based on respect and collaboration between man and nature, a profound and marvellous concept». At Identità Golose we think highly of Cristina Bowerman; this is why I thought it right to read once again a beautiful article she wrote for us two and a half years ago, and start from these very words of hers today’s piece on fermentation, after the nice symposium the prefecture of Aichi decided to dedicate to this theme.
by Carlo Passera
| 26-08-2015 | Fuori Expo
Ten questions for a perfect dining room service
Enrico Camelio answers the FAQs on high quality service. The result is a sort of decalogue
For many chefs the dining room service is the main problem in today’s fine dining. How can you train professionals capable of working well in fine dining restaurants? Enrico Camelio tries to answer this question
I’ve asked myself what I believe are the ten main questions regarding the following general issue: how can one have a high quality service in a fine dining restaurant? Here are my answers.
by Enrico Camelio
| 25-08-2015 | In sala
What world would it be without umami
A summit in Milan legitimized the fifth flavour: which has no borders in space or time
A group photo at the end of the umami summit in Milan: left to right Luca Fantin, Laura Santtini, Ito Masatoshi (chairman at Ajinomoto), Yuko Hayashi (the wife of the Japanese minister for agriculture, Masatoshi Hayashi),Gabriella Morini, Kumiko Ninomiya, Nobuyuki Matsuhisa, Yoshihiro Murata and Stefania Viti
Yoshihiro Murata, of the famous Kikunoi in Kyoto tells of how he met umami in a sort of matambre he tasted in the Amazon forest. Laura Santtini, of restaurant Santini in London adds it can also be found in English marmite. Kumiko Ninomiya, director of the Japanese Umami Information Center, underlines how it abounded in ancient Romans’ garum.
by Carlo Passera
| 24-08-2015 | 12:00 | Fuori Expo
Nature, technology, beer. The European republic offers fun and solace in its pavilion
A night view of the entrance to the pavilion of the Czech Republic, with the swimming pool, the bar and the large sculpture purifying the water in the fountain
It’s easy to locate the pavilion of the Czech Republic at Expo 2015. It is characterised by a large swimming pool right in front of the entrance and an imposing, half machine, half bird sculpture. This work doesn’t just have an aesthetic value, it also has a meaning: it is a symbol of the country’s capacity to make nature and technological innovation meet, an extremely focal theme in the entire Czech exhibition area.
by Niccolò Vecchia
| 22-08-2015 | Tutto Expo