ENG - Italian FOOD&WINE Festival

Precious tempeh

Discovering the food made with fermented yellow soybeans. A great vegetarian resource

(foto Emanuele De Marco)

(foto Emanuele De Marco)

My name is Gabriele Pompei, I’m 40 years old and I’m from Rome. I’ve been a chef for 20 years. I attended catering school in Rome, fulfilling my great passion for food and good cuisine straight away. After a first period when I worked in hotels and traditional local restaurants, in 1997/98 I came to meet macrobiotic and vegetarian cuisine, a world that up to that moment had been almost unknown.

by Gabriele Pompei

Read | 02-09-2014 | Naturalmente

Identità + Harrods = Stelle di Stelle

On Monday September 1st, 5 months of Made in Italy dinners begin in London with Cracco

A Gallehault indeed was the event, last year in London, when we of Identità Golose organised The Lunch of a Lifetime on the top floor of Harrods, in Brompton Road in Knightsbridge. It was a Sunday, Sunday April 28th, a date that was not chosen by chance since on the following day the new World’s 50 Best Restaurants were to be announced. And why not celebrating the grandeur of Italian cuisine on the eve of an event which, whether one may like it or not, has a significant media impact?

by Paolo Marchi

Read | 01-09-2014 | Primo piano

Matera, Sassi...and bread

The city in Basilicata is also famous for its ancient flavour to which a conference is dedicated

The bread loaf ready for baking: the conference entitled Come sa di sale lo pane altrui [How salty does the bread made by others taste] will be dedicated to bread culture and agricultural, dietarian and culinary traditions. It will be held in Matera from September 5th till the 7th

The bread loaf ready for baking: the conference entitled Come sa di sale lo pane altrui [How salty does the bread made by others taste] will be dedicated to bread culture and agricultural, dietarian and culinary traditions. It will be held in Matera from September 5th till the 7th

Matera, the second town in Basilicata, one of the least known and most extraordinary regions in Italy, is rightly famous for its Sassi, ancient neighbourhoods created by excavating the caves of calcarenite that are today included in the UNESCO World Heritage list. Since a few years ago, however, the name of Matera is also tied to the bread they produce here, and which today can be found in the best restaurants and shops in Italy and beyond.

by Luciana Squadrilli

Read | 31-08-2014 | Dall'Italia

100% Alba, living a success

A city, a winery and Piazza Duomo illustrated by their creators, the Ceretto family and Enrico Crippa

A fun shot of Enrico Crippa during the award ceremony for the World's 50 Best Restaurants on Monday April 29th 2013 in London. Under the shirt, the chef from Piazza Duomo in Alba, was wearing a t-shirt made explicitly thinking of 100 Alba, the book he would later dedicate to the city that adopted him

A fun shot of Enrico Crippa during the award ceremony for the World's 50 Best Restaurants on Monday April 29th 2013 in London. Under the shirt, the chef from Piazza Duomo in Alba, was wearing a t-shirt made explicitly thinking of 100% Alba, the book he would later dedicate to the city that adopted him

The book that the Ceretto family, wine, that is, and chef Enrico Crippa, food, dedicated to the city where they live, work and shine, is signed byart historian Stefano Zuffi. 100% Alba, published by Electa Mondadori, with a preface by Andrea Petrini, photos di Fabrizio Marchesi, it’s about this city with 32,000 inhabitants and rich of talents as few others, the capital of the Langhe and of white truffle, though even Nutella is from here, something I don’t understand and therefore ignore, and an enviable style in doing high quality tourism.

by Paolo Marchi

Read | 30-08-2014 | In libreria

Piadina in the night

At Marè in Cesenatico for the second year the night dedicated to "the bread of the Romagnoli" took place

For the second time, the beach in Cesenatico hosted this event dedicated to the queen of food in Romagna: five different interpretations of piadina, supplied by as many restaurateurs coming from different areas in region

For the second time, the beach in Cesenatico hosted this event dedicated to the queen of food in Romagna: five different interpretations of piadina, supplied by as many restaurateurs coming from different areas in region

On August 20th at Maré in Cesenatico the second edition of La Notte della Piadina was celebrated, during which the Zaccheroni family, as hosts, invited four restaurateurs from Romagna as unique ambassadors of this truly Italian street food. A real meeting between truths, provincialisms and hearsay, all this with the feet deep into the sand of Maré.

by Cinzia Benzi

Read | 29-08-2014 | Dall'Italia

Greece Meets Italy

Identità Golose’s inspiration gave life to a meeting of two young chefs in Sifnos

The two protagonists of Greece Meets Italy. Right, Iannis Loukakos, resident chef at Rabagas, famous all over Greece, and among the judges of Masterchef Greece. Next to him, Giovanni Sandri who worthily represented Italy. He was passing by on the island, after the experience at Flipot in Torino, Cracco in Milan, Antica Osteria del Teatro in Piacenza and Agata e Romeo in Rome

The two protagonists of Greece Meets Italy. Right, Iannis Loukakos, resident chef at Rabagas, famous all over Greece, and among the judges of Masterchef Greece. Next to him, Giovanni Sandri who worthily represented Italy. He was passing by on the island, after the experience at Flipot in Torino, Cracco in Milan, Antica Osteria del Teatro in Piacenza and Agata e Romeo in Rome

Sifnos, Cyclades, Greece. An island that over twenty years ago stole our hearts and where, with Claudio Ceroni, we now return every summer. Beyond any forecast, one could say almost by chance, the events led us to experience a little piece of Identità Golose even here.

by Paola Valeria Jovinelli

Read | 28-08-2014 | Dal Mondo

The Nordic Food Lab and I /2

Differences between palates, entomophagy, Sardinian roots. Roberto Flore’s story

The Nordic Food Lab in Copenhagen. Despite being close to Noma, and sharing its staff, these two activities are not linked from a management point of view: the Lab was created for all the Northern community, not just for one restaurant

The Nordic Food Lab in Copenhagen. Despite being close to Noma, and sharing its staff, these two activities are not linked from a management point of view: the Lab was created for all the Northern community, not just for one restaurant

How does this ferment mirror in the kitchen?
A restaurant approach is springing in which, through the research and study of products, cooks have the chance to created dishes that go beyond the concept of what’s good, broadly speaking. Indeed, in the kitchen of the future, taste becomes part of a series of elements that are now essential in a good dish. For us this is a priceless atmosphere: the work setting is stimulating and creative. Even the design of the kitchen is highly innovative, practical and welcoming. A truly unique experience.

by Gabriele Zanatta

Read | 27-08-2014 | Zanattamente buono

The Nordic Food Lab and I /1

Interview with Sardinian Roberto Flore, the new head chef at the research outpost in Copenhagen

A few weeks ago, Roberto Flore, 31, became the head chef at the Nordic Food Lab in Copenhagen, the experimental outpost founded in 2009 by Rene Redzepi and Claus Meyer, dedicated to open-source research on the deliciousness of food

A few weeks ago, Roberto Flore, 31, became the head chef at the Nordic Food Lab in Copenhagen, the experimental outpost founded in 2009 by Rene Redzepi and Claus Meyer, dedicated to open-source research on the deliciousness of food

Since last June, the Nordic Food Lab in Copenhagen speaks with a strong and proud Italian accent. With a Sardinian inflection, to be precise, belonging to Roberto Flore, born in 1982 in Seneghe, a small village in the mountains of Montiferru, in the province of Oristano. This guy, already the chef at Antica Dimora del Gruccione in Santu Lissurgiu, was summoned to succeed in the important role of head chef to Scotsman Ben Reade, who in the past wrote for us various posts on his pioneering work.

by Gabriele Zanatta

Read | 26-08-2014 | Zanattamente buono

Perth, a town to discover / 2

We return to Australia with Michela Cimnaghi, who presents her favourite dining places

The town of Perth, despite being much less celebrated than Sidney and Melbourne, has much to offer to food-enthusiast tourist. In her story, Michela Cimnaghi guides us to her favourite places, among local and international flavours, starting from Greenhouse, a restaurant in which the furniture is entirely made with recycled materials

The town of Perth, despite being much less celebrated than Sidney and Melbourne, has much to offer to food-enthusiast tourist. In her story, Michela Cimnaghi guides us to her favourite places, among local and international flavours, starting from Greenhouse, a restaurant in which the furniture is entirely made with recycled materials

Supper remains my ideal moment to experiment unusual flavours and new restaurants and here in Perth the idea of something exceptional is still present; you don’t go out by chance, or because you don’t want to cook: you go out for the sensorial experience, the setting, something to share with your friends. There’s no culinary tradition to follow, nor is there a “home cooking” that needs to be reinvented, so there’s plenty of space for experimenting and there are lots of Asian and European traditions to enrich.

by Michela Cimnaghi

Read | 24-08-2014 | Dal Mondo

Perth, a town to discover / 1

Michela Cimnaghi tells us about the place where she lives and its rich and little-known gourmet scene

The beautiful night skyline in Perth introduces the report written by Michela Cimnaghi for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, which we republish in two episodes these days. Moving to this town in Australia has allowed her to be surprised by its vitality and by the rich and interesting gastronomic offer

The beautiful night skyline in Perth introduces the report written by Michela Cimnaghi for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, which we republish in two episodes these days. Moving to this town in Australia has allowed her to be surprised by its vitality and by the rich and interesting gastronomic offer

Perth is not a town you go to by chance, it’s almost a choice made by destiny. When I learnt we would move there, three years ago, I had to check where it was. It’s the invisible town that would like to be noticed, abandoned by European geographic knowledge, identifying Australia as Sidney and Melbourne, and by the Australians on the East coast, who consider it a large isolated province, closer to Asia than to themselves.

by Michela Cimnaghi

Read | 23-08-2014 | Dal Mondo

Identità Milano 2015

A healthy intelligence

The eleventh edition is scheduled from February 8th through 10th 2015

Food pilgrims in Santiago

Creative cuisine becomes popular in the capital of Galicia. Three locations and a promise, Iago Castrillón

Iago Castrillón, 35, was awarded as Cocinero Revelación at Madrid Fusión 2013. His restaurant Acio is one of the most craveable locations in Santiago de Compostela, the capital of Galicia... and of creative cuisine

Iago Castrillón, 35, was awarded as Cocinero Revelación at Madrid Fusión 2013. His restaurant Acio is one of the most craveable locations in Santiago de Compostela, the capital of Galicia... and of creative cuisine

Read | 22-08-2014 | Carlo Passera | Carlo Mangio

The wines in Chicago: Central Italy

Our presentation of the producers at the Italian Food and Wine Festival in October continues

From Tuesday 14th to Thursday 16th October, Eataly Chicago will host the first edition of the Italian Food and Wine Festival. On Wednesday 15th, the main protagonists will be the 30 wineries selected by the Merano Wine Festival. Today we present the second of 3 reports on the wineries from Central Italy that will participate

From Tuesday 14th to Thursday 16th October, Eataly Chicago will host the first edition of the Italian Food and Wine Festival. On Wednesday 15th, the main protagonists will be the 30 wineries selected by the Merano Wine Festival. Today we present the second of 3 reports on the wineries from Central Italy that will participate

Read | 21-08-2014 | Cinzia Benzi | Primo piano

Preserving in order not to waste

From sand to smoking, all the techniques used by the world’s great chefs

Kobe Desramaults of restaurant In De Wulf in Dranouter in the Flanders, Belgium. He uses sand to preserve tubers in the autumn and winter, a simple preserving technique that minimizes wastes

Kobe Desramaults of restaurant In De Wulf in Dranouter in the Flanders, Belgium. He uses sand to preserve tubers in the autumn and winter, a simple preserving technique that minimizes wastes

Read | 19-08-2014 | Lisa Casali | Green

For a few extra egg yolks

A trip around Portugal’s "docaria conventual", the pastry making based on eggs and sugar

Pastéis de nata, craveable tartlets with cream (here in Nata Lisboa’s version), are one the most famous delicious product of Portugal’s docaria conventual, which is rooted in the centuries and the beautiful monasteries in the country, charming on the basis of two ingredients, rarely little more than that, that is to say egg yolks and sugar

Pastéis de nata, craveable tartlets with cream (here in Nata Lisboa’s version), are one the most famous delicious product of Portugal’s docaria conventual, which is rooted in the centuries and the beautiful monasteries in the country, charming on the basis of two ingredients, rarely little more than that, that is to say egg yolks and sugar

Read | 18-08-2014 | Carlo Passera | Carlo Mangio

New York according Paolo Marchi / 2

Discovering the craveable heart of Manhattan and the surroundings through his recommended addresses

We return to the city of the Empire State Building, guided by Paolo Marchi through his favourite restaurants. The first stop is at the exclusive Eleven Madison Park (tel. +1.212.889.0905) by Swiss Daniel Humm – in these wide rooms there once was a bank

We return to the city of the Empire State Building, guided by Paolo Marchi through his favourite restaurants. The first stop is at the exclusive Eleven Madison Park (tel. +1.212.889.0905) by Swiss Daniel Humm – in these wide rooms there once was a bank

Read | 17-08-2014 | Paolo Marchi | Dal Mondo

New York according to Paolo Marchi / 1

The creator of Identità Golose in the Big Apple, between collective imagination and personal experience

The first part of the article that Paolo Marchi wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, and which we republish these days for all those who are about to visit this city in the United States. Here, Identità Golose will return from October 9th to the 12th for the fifth edition of Identità New York

The first part of the article that Paolo Marchi wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, and which we republish these days for all those who are about to visit this city in the United States. Here, Identità Golose will return from October 9th to the 12th for the fifth edition of Identità New York

Read | 16-08-2014 | Paolo Marchi | Dal Mondo

A futuristic French classic

Daniela Cicioni’s salade niçoise is a raw itinerary between fields, gardens and seas

I Giardini, i campi e il mare [The gardens, the fields and the sea] the colourful summer salad by vegan chef Daniela Cicioni: herbs, vegetables, flowers, raw fish and lupin beans

I Giardini, i campi e il mare [The gardens, the fields and the sea] the colourful summer salad by vegan chef Daniela Cicioni: herbs, vegetables, flowers, raw fish and lupin beans

Read | 11-08-2014 | Daniela Cicioni | Naturalmente

Parisian neo-bistros / 2

The French capital’s gastronomy is in excellent health, thanks to the creativity of its young chefs

Maria Canabal is back with her story about her favourite places in the shade of the Tour Eiffel, walking us around bistros and markets. And underlining the importance of a new generation of Parisian chefs, of whom Basque Iñaki Aizpitarte, chef at Le Chateaubriand, is considered the forefather

Maria Canabal is back with her story about her favourite places in the shade of the Tour Eiffel, walking us around bistros and markets. And underlining the importance of a new generation of Parisian chefs, of whom Basque Iñaki Aizpitarte, chef at Le Chateaubriand, is considered the forefather

Read | 10-08-2014 | Maria Canabal | Dal Mondo

Parisian neo-bistros / 1

Maria Canabal tells us about the new and very lively gourmet scene in her favourite town

What’s more Parisian than a bistro? In the first part of the report that Maria Canabal wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, we begin to discover some of the most interesting addresses in the new restaurant scene of the ville lumière. Such as Sèmilla (tel. +33.1.43543450), whose menu is designed by the great chef Eric Trochon, here together with his team

What’s more Parisian than a bistro? In the first part of the report that Maria Canabal wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, we begin to discover some of the most interesting addresses in the new restaurant scene of the ville lumière. Such as Sèmilla (tel. +33.1.43543450), whose menu is designed by the great chef Eric Trochon, here together with his team

Read | 09-08-2014 | Maria Canabal | Dal Mondo

Amalfi Coast in Belgian sauce

Interview with chef Alois, from the splendour of Don Alfonso to the present at San Pietro hotel in Positano

Alois Vanlangenaeker, born 1966, Belgian chef working at Zass and Il Carlino inside the San Pietro hotel in Positano (Salerno). Before the experience on the Amalfi Coast, the chef managed the kitchen at Don Alfonso in Sant'Agata sui Due Golfi for 8 years (1992-2000), earning his third star in 1997, later lost in 2001

Alois Vanlangenaeker, born 1966, Belgian chef working at Zass and Il Carlino inside the San Pietro hotel in Positano (Salerno). Before the experience on the Amalfi Coast, the chef managed the kitchen at Don Alfonso in Sant'Agata sui Due Golfi for 8 years (1992-2000), earning his third star in 1997, later lost in 2001

Read | 08-08-2014 | Gabriele Zanatta | Zanattamente buono

That Italian in Tenerife

We meet chef Andrea Bernardi: his creative and “nomad” cuisine convinced us

Chef Andrea Bernardi, 36: Italian (originally from Marino, in the Castelli Romani area) together with his Chilean wife Fernanda Fuentes Cárdenas offers a creative and evolved cuisine at Nómada, on the island of Tenerife. Which is beginning to be too small for him...

Chef Andrea Bernardi, 36: Italian (originally from Marino, in the Castelli Romani area) together with his Chilean wife Fernanda Fuentes Cárdenas offers a creative and evolved cuisine at Nómada, on the island of Tenerife. Which is beginning to be too small for him...

Read | 07-08-2014 | Carlo Passera | Carlo Mangio

The heart failed Bonilli

A heart attack was fatal for the founder of Gambero Rosso. He was 69 and was about to launch a big project

Stefano Bonilli in a portrait taken from Dissapore’s post on the occasion of his passing away. Born in Verona, graduated in Bologna and with a long professional career in Rome, Bonilli was born in Bosco Chiesanuova on February 13th 1945, and passed away in Rome on Sunday August 3rd. In 1987 he founded Gambero Rosso from which he was distanced all of a sudden in 2008, so much so he wasn’t even mentioned in the 2012 issue, celebrating the first 25 years of the publishing house that owes him if not everything, almost everything

Stefano Bonilli in a portrait taken from Dissapore’s post on the occasion of his passing away. Born in Verona, graduated in Bologna and with a long professional career in Rome, Bonilli was born in Bosco Chiesanuova on February 13th 1945, and passed away in Rome on Sunday August 3rd. In 1987 he founded Gambero Rosso from which he was distanced all of a sudden in 2008, so much so he wasn’t even mentioned in the 2012 issue, celebrating the first 25 years of the publishing house that owes him if not everything, almost everything

Read | 04-08-2014 | Paolo Marchi | Primo piano

Piccolo Lago and 40 candles

Anniversary celebrations for 2-starred Marco Sacco. With great guest-chefs and a promise...

The complete group of guest-chefs on the second day of celebrations for the fortieth anniversary at Piccolo Lago in Verbania. Close up, left to right, Pino Lavarra is the second, and after him Josean Alija, Yoji Tokuyoshi, Vladimir Mukhin and host Marco Sacco. Behind him, the two beanpoles in the background are Giorgio Revelli and, right, Paolo Griffa. (photo credits Paolo Picciotto)

The complete group of guest-chefs on the second day of celebrations for the fortieth anniversary at Piccolo Lago in Verbania. Close up, left to right, Pino Lavarra is the second, and after him Josean Alija, Yoji Tokuyoshi, Vladimir Mukhin and host Marco Sacco. Behind him, the two beanpoles in the background are Giorgio Revelli and, right, Paolo Griffa. (photo credits Paolo Picciotto)

Read | 03-08-2014 | Carlo Passera | Primo piano

Roberto Petza’s Sardinia / 2

A craveable itinerary through a different island from the one visited by tourists

Roberto Petza from San Gavino Monreale guides us among the beauties and the delicious products from his Sardinia, handing us a waterfall of precious locations where we can discover flavours and products often unknown to the tourists who crowd the beaches of the island, such as Caseificio della Nurra in Porto Torres

Roberto Petza from San Gavino Monreale guides us among the beauties and the delicious products from his Sardinia, handing us a waterfall of precious locations where we can discover flavours and products often unknown to the tourists who crowd the beaches of the island, such as Caseificio della Nurra in Porto Torres

Read | 03-08-2014 | | Penna al cuoco

Roberto Petza’s Sardinia / 1

The chef from San Gavino Monreale guides us across the island and far away from the usual destinations

During these days, from August 1st to August 3rd, the ninth edition of AppetitosaMente, a festival dedicated to good food from Sardinia is taking place in Siddi. Siddi, 60 km from Cagliari in the province of Medio Campidano, is also the place where  S'Apposentu is located (tel. +39.070.9341045), Roberto Petza’s restaurant, which will be one of the protagonists of this event. Petza wrote an article on his favourite places in Sardinia for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. We now republish it in two episodes both for the food enthusiasts attending the festival and for the many people who will visit the island in search for sea and sun

During these days, from August 1st to August 3rd, the ninth edition of AppetitosaMente, a festival dedicated to good food from Sardinia is taking place in Siddi. Siddi, 60 km from Cagliari in the province of Medio Campidano, is also the place where S'Apposentu is located (tel. +39.070.9341045), Roberto Petza’s restaurant, which will be one of the protagonists of this event. Petza wrote an article on his favourite places in Sardinia for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. We now republish it in two episodes both for the food enthusiasts attending the festival and for the many people who will visit the island in search for sea and sun

Read | 02-08-2014 | | Penna al cuoco