Identità Milano 2015
A healthy intelligence
The eleventh edition is scheduled from February 8th through 10th 2015
This dish, presented by Maurizio De Riggi, chef at Markus in San Paolo Bel Sito (Naples) for the finals of Premio Birra Moretti Grand Cru, plays with the guests’ perception. Making them think this is a first course, and then surprising them with the pairing of cherry tomatoes with strawberries and cinnamon
The series of twenty recipes that got to the finals of Premio Birra Moretti Grand Cru 2014 continues. After the dish that won the first place, today we present a dessert created by 27-year-old chef Maurizio De Riggi, of restaurant Markus in San Paolo Bel Sito (Naples). This recipe is a divertissement between savoury and sweet: it looks like a dish of spaghetti but in fact...
Choosing a Jamón Ibérico is easier since a few months ago, thanks to the new rules introduced in January 2014. There are four official classifications, certified by the associations controlling the Denominación de Origen: De puro Iberico 100% de bellota (marked with a black bracelet), De bellota (red bracelet, like in the ham in this photo), De cebo de campo (green bracelet), De cebo (white)
That Jamón is a national asset, with margins to grow further in terms of diffusion and prestige, the Spanish people know it well. And proving a particular far-sightedness, at the beginning of this year they promoted a new law that rules official certifications on behalf of state institutions. In particular, this role is taken by the people working for four “Denominaciones de Origen” in the respective areas of Spain in which this ham is produced from cerdo ibérico (Guijuelo, Extremadura, Huelva and Los Pedroches), collaborating with the technicians from the Inter-professional Association of Iberian Pig.
Excellent wines and great chefs: the winning pair at the Roma Food & Wine Festival, at Eataly in Rome from Saturday to Monday
The Roma Food & Wine Festival, in its second edition, offers the chance to taste high cuisine dishes from some of the best chefs in Italy, starting from Massimo Bottura and Niko Romito (we’ve already talked about it here), together with some very great wines, an extraordinary itinerary, discovering 200 bottles
One of the most important moments of the conference in Hobart presenting the Invite the World to dinner gala dinner: left to right Ben Shewry, Neil Perry, Peter Gilmore and journalist Lisa Wilkinson
I was impressed by the concrete organization of the event, not just the idea. There’s plenty of good ideas, there’s always been, everywhere. Having a good idea, after all, is easy. What’s difficult is making them real. Restaurant Australia, through the dinner on Friday November 14th, focused on three icons in the country’s restaurant scene, between Sydney (two) and Melbourne (one). Indeed it is necessary to point out where they are, if in or outside this continent-nation, because Australian chefs are almost everywhere. I’m thinking about Brett Graham of Ledbury in London, or David Thompson who chose Bangkok, where he shines with Nahm, or Shane Osborn, double star in London before arriving at St Betty in Hong Kong. And Australia too, as we’ll see, is ready to
Crossing Extremadura also means crossing the Dehesa, which in this Spanish region spreads over more than one million hectares. The "fincas" inside these fields are the farms where the Iberian pigs are taken during the "montanera" season, from November to January, so they can be fed with grass and acorns
Extremadura is not just the largest autonomous community in Spain. It is also the region in this country that dedicates the largest space to the essential element for the production of Jamón Ibérico, namely the Dehesa. This term is almost impossible to translate, yet it is crucial to understand the main secret of the most delicious ham in the world, that is to say the diet of Iberian pigs before they are slaughtered.
All is ready at Rome’s Eataly for the Roma Food & Wine Festival, from Saturday November 29th till Monday December 1st. 18 great Italian chefs and their specialties, all to be tasted, will be the protagonists.
The Food & Wine Festival in Rome, opening on Saturday at Eataly Roma for the traditional three-day-event dedicated to signature food and wine, will have among its protagonists, this year, some of the best Italian chefs, each of whom will prepare a fine dining dish at a truly low cost price, within everyone’s means: 10 euros.
Beer with cappelletti (that is to say cappelletti filled with ginger, mushrooms, parmesan mousse and foie gras), the first of the two dishes thanks to which Davide Del Duca, chef at Osteria Fernanda in Rome, last week in Milan won the fourth edition of Premio Birra Moretti Grand Cru, the cooking competition totally focused on beer and dedicated to chefs and sous chefs under 35 (photo by Francesca Moscheni)
Oggi ha inizio il ciclo delle 20 ricette finaliste del Premio Birra Moretti Grand Cru 2014. Cominciamo col piatto salato che ha aperto il mini-menu del vincitore Davide Del Duca, chef dell’Osteria Fernanda di Roma (leggi l'intervista).
The barrels in the winery founded by Emanuele Alberto di Mirafiore offer a fascinating scene for the display of precious fabrics by historic firm Rubelli. This union with the Mirafiore wines will continue with "Rosso Reale" until January 2015 and will then be presented once again with another project called "Tasting Velvet", during Expo Milano 2015
Inside the Fontanafredda estate, in Serralunga d’Alba, the location of the winery founded by Emanuele Alberto di Mirafiore, an exhibition called “Rosso Reale” has just opened, born from the meeting of two important Italian excellences: Mirafiore wines and Rubelli fabrics.
Nicola Dinato is the patron-chef at Feva, in Castelfranco Veneto. He travelled for six years working in the most important European kitchens
“The quality of the cooking he had experimented made him proud to be a chef. He wanted to stand out from workmen by the stoves, he wanted to become an artisan and an artist in the kitchen.
Oscar Farinetti and Niko Romito at the ribbon cutting ceremony: Spazio – the third in the series, this one is inside Eataly in Rome – is now open to the public (photos by Claudia Del Bianco)
Giovanna, the mum, is beaming: three lines of pearls, intertwined and a smile that shines even more: «My Niko always told me: “Mum, you must have faith”». Now he has this sentence engraved on a painting, prominently hanging at Reale in Castel di Sangro.
The eleventh edition is scheduled from February 8th through 10th 2015
Left to right, Enrico Bartolini chefat Devero in Cavenago Brianza, Davide Oldani of D'O in Cornaredo, Ernst Knam of the homonymous pastry-shop, Paolo Marchi of Identità Golose, Cesare Battisti of Ratanà and Ugo Alciati of Guido in Serralunga d'Alba (Cuneo). These are the speakers of a meeting that took place at lunchtime at the Expo Gate in Milan. All these chefs are Ambassadors of the World Fair. These first 8 chefs will later become 16
Barbara Scabin portrayed in the kitchen with the staff she directs at Blupum in Ivrea (tel. +39.333.3146158). Before becoming a chef inside the recently opened trattoria, Barbara worked with her brother Davide right from the very first day at Combal, and then Combal.Zero (photo by Gianni Rizzotti)
Simone Sabaini also launched the La Qualità della Vita range, six bars with specific properties (for instance, “Giovinezza” is antioxidant because it contains açaí berries, dog rose, red orange, grape extract and green tea extract; “Sesso” is aphrodisiacal, with maca, damiana and cola buts…). An idea which he launched one year and a half ago and today represents 30% of the production, and growing
The entire South African gastronomic scene met on November 16th at the Thunder City in Cape Town, for the latest edition of the prize organized by Eat Out magazine
Laura Lazzaroni, awarded one week ago at Eataly Smeraldo in Milan as "Journalist of the Year" according to Guida ai ristoranti di Identità Golose 2015. The editor in chief of L'Uomo Vogue, with a long experience in the United States, questioned herself on the role of the future food critic (photo by Brambilla-Serrani)
Roberta Pezzella’s eggless sponge cake. She’s a bread maker at Gabriele Bonci’s Panificio Bonci in Via Trionfale 36 in Rome, a volcano of ideas: the laboratory will soon become 300 square metres large. Besides a sandwich shop and a vegetarian pastry shop, a restaurant that will be born in 2015 is currently under evaluation
David Toutain on the stage of Eataly Smeraldo received (from Romina Tamburini, president of Surgitalia Spa) the prize for Best Foreign Chef according to the 2015 Identità Golose Guide. After a wide experience, in France and abroad, and a long journey around the world, Toutain returned to Paris to open a restaurant named after him (tel. +33.1.45501110)
Paolo Marchi and Claudio Ceroni together on the stage of the latest edition of the Identità Golose congress, with the “sweet sculpture” prepared by Gianluca Fusto to celebrate its tenth anniversary
The 23rd edition of the Merano Wine Festival ended on Monday. After the founder Helmuth Koecher illustrated this year’s programme, we present a first round of tastings from selected Italian wineries, some of which are organic or biodynamic
Elisa Bellavia on the stage of Eataly Smeraldo, where she received (from Carlo Bianchi, Area Manager of Cavit) the award for best sommelier according to Guida 2015 di Identità Golose. Elisa has been working with the Costardi brothers since she was 17, inside the restaurant of Hotel Cinzia which was recently renamed with the names of the two chefs, Christian & Manuel (tel. +39.0161.253585). That "&", they are keen on pointing out, is very important to them because it recalls the great work, between dining room and cellar, made by Elisa Bellavia and other members of the staff (photo by Brambilla / Serrani)
Foto di gruppo dei premiati: 13 categorie, altrettanti riconoscimenti al fior fiore della giovane cucina italiana, e non solo (foto Brambilla-Serrani)
Luca Fantin, 35, from Silea (Treviso), works since 2009 at Bulgari Ginza Tower in Tokyo and is the "chef of the year" for Identità Golose
Paolo Marchi on the stage (with David Toutain, best foreign chef) during the presentation of Identità Golose 2015 at Eataly Smeraldo in Milan
The cover of the eighth edition of Guida di Identità Golose, a compass guiding the readers to signature restaurants in Italy and around the world with awards given to the young stars (published by Mondadori, 19,90 euros). The editorial project will be illustrated tonight at Eataly Smeraldo, starting from 5 pm, during an event open to the public. Starting from 7 pm, 8 chefs will cook in various kitchen stations while at restaurant Alice Viviana Varese and Luca Fantin will orchestrate a 4-hands dinner