Working twice as hard

Essere chef donna al sud. E lavorare anche per sconfiggere gli stereotipi. L'esperienza di Sabrina Tuzi

Sabrina Tuzi, born in 1984, chef at La Degusteria del Gigante in San Benedetto del Tronto (Ascoli Piceno). Before her current role, she can boast an important curriculum at Messer Chichibio and Niko Romito’s

Sabrina Tuzi, born in 1984, chef at La Degusteria del Gigante in San Benedetto del Tronto (Ascoli Piceno). Before her current role, she can boast an important curriculum at Messer Chichibio and Niko Romito’s

It is not easy to tell one’s story, especially for me being quite an introvert. I’m 30 and I’m the chef at La Degusteria del Gigante in San Benedetto del Tronto, in the Marche, a small restaurant located inside an old rural house in a seaside village. My training after catering school was enriched in various restaurants on the Adriatic coast.

by Sabrina Tuzi

Read | 31-10-2014 | Penna al cuoco

When Barone starts to teach

In Ragusa the dean of Sicilian chefs directs Nosco, a wine and food school with a(n excellent) restaurant

The master and the pupils: Peppe Barone is concentrated in spreading his culinary knowledge at Nosco, Scuola Mediterranea di Enogastronomia which is located inside the Antico Convento dei Cappuccini, in Ragusa Ibla

The master and the pupils: Peppe Barone is concentrated in spreading his culinary knowledge at Nosco, Scuola Mediterranea di Enogastronomia which is located inside the Antico Convento dei Cappuccini, in Ragusa Ibla

Poche cose nascono per caso. Se chiedi a Peppe Barone, maestro di cucina siciliana, il perché dell’addensarsi di qualità – prodotti, chef, ristoranti – nel triangolo Ragusa-Modica-Noto e territori limitrofi, lui risponderà che ci sono ragioni storiche: queste erano aree di enfiteusi, dove cioè il contadino aveva l’obbligo di migliorare il fondo agricolo, quindi lavorava con maggiore lena, produceva (il) meglio, perché ne aveva l’interesse, si è dunque sviluppato un settore agroalimentare fiorente. Non così altrove, ad esempio nella fascia tra Palermo ed Enna, dove dominava il latifondo estensivo.

by Carlo Passera

Read | 30-10-2014 | Carlo Mangio

The Carnivore’s Manifesto

In his book the founder of Slow Food Usa explains how to eat meat responsibly

The Carnivore's Manifesto by Patrick Martins (with the aid of journalist Mike Edison) was published last May in the United States, by publisher Little Brown. The author is not only the founder of Slow Food Usa, but also of Heritage Foods Usa, a company focused on the distribution of meat from sustainable breeders that pay attention to biodiversity, and of the web-radio channel Heritage Radio Network, producing programmes on all that regards food culture

"The Carnivore's Manifesto" by Patrick Martins (with the aid of journalist Mike Edison) was published last May in the United States, by publisher Little Brown. The author is not only the founder of Slow Food Usa, but also of Heritage Foods Usa, a company focused on the distribution of meat from sustainable breeders that pay attention to biodiversity, and of the web-radio channel Heritage Radio Network, producing programmes on all that regards food culture

by Niccolò Vecchia

Read | 28-10-2014 | In libreria

With: toasting in Villa Sparina

In Monterotondo the last stop of the itinerant event organised by distributor Heres

The name is With and it stands for Wine Italy Tour Heres. This acronym presents an itinerant event which, with various stops across Italy, creates occasions based on conviviality so that producers and passionate clients can meet. The last stop in 2014 took place a few days ago in Monterotondo di Gavi, in the beautiful Villa Sparina

The name is With and it stands for Wine Italy Tour Heres. This acronym presents an itinerant event which, with various stops across Italy, creates occasions based on conviviality so that producers and passionate clients can meet. The last stop in 2014 took place a few days ago in Monterotondo di Gavi, in the beautiful Villa Sparina

The autumn stop of Wine Italy Tour Heres took place at the Villa Sparina Resort, in Monterotondo di Gavi. This project began to avoid the stop in Verona, which in spring hosts the most important wine fair in Italy. And has the goal of illustrating wine, stop after stop, directly from the producer to the client. A nice itinerary was created selecting some strategic locations, starting of course from Tuscany, the headquarters of Heres.

by Cinzia Benzi

Read | 26-10-2014 | In cantina

The many flavours of Entiana

Getting to know the young chef of Sesto on Arno. From Albania to Florence, passing per Pierangelini

The beautiful photos taken by Bob Noto, who in this case portrayed Seafood salad with celery sorbet, illustrate this piece, also written by the photographer, who for a long time has been a friend and fan of Entiana Osmenzeza’s cuisine. The chef from Se.sto on Arno in Florence (tel.+39.055.27152821) grew up with the lessons learnt from her Albanian grandmother and later from the great chef Fulvio Pierangelini. Her fame, in this period, has also increased thanks to her participation in TV programme Hell's Kitchen

The beautiful photos taken by Bob Noto, who in this case portrayed Seafood salad with celery sorbet, illustrate this piece, also written by the photographer, who for a long time has been a friend and fan of Entiana Osmenzeza’s cuisine. The chef from Se.sto on Arno in Florence (tel.+39.055.27152821) grew up with the lessons learnt from her Albanian grandmother and later from the great chef Fulvio Pierangelini. Her fame, in this period, has also increased thanks to her participation in TV programme Hell's Kitchen

Her name is Entiana Osmenzeza, born in 1976, and perhaps from her name one can already guess her Albanian origins: she was in fact born in the ancient village of Berat, in Southern Albania. Her passion for cuisine was born right in Berat, where, following the steps of her grandmother, who knew how to put to use the ingredients she had at hand to create delicious dishes, she learnt the first secrets of gastronomic creativity.

Read | 25-10-2014 | Dall'Italia

Niko’s challenges

Romito arrives at Salone del Gusto to present Spazio in Rome, his wine and to hold a not-to-be-missed lesson on meat

A photo published on his Facebook profile, Niko Romito stares at the sky and the rooftops in Rome, a premonition of the new Spazio restaurant-workshop that will open on November 20th inside Eataly Roma Ostiense, a project which he will present today at Salone del Gusto, next to Oscar Farinetti. In Torino, the chef from Abruzzo will hold an important lesson on meat, tomorrow at noon. This will be followed by a presentation of his wine Pecorino Terre Aquilane 2013 Feudo Antico per Casadonna

A photo published on his Facebook profile, Niko Romito stares at the sky and the rooftops in Rome, a premonition of the new Spazio restaurant-workshop that will open on November 20th inside Eataly Roma Ostiense, a project which he will present today at Salone del Gusto, next to Oscar Farinetti. In Torino, the chef from Abruzzo will hold an important lesson on meat, tomorrow at noon. This will be followed by a presentation of his wine Pecorino Terre Aquilane 2013 Feudo Antico per Casadonna

Niko Romito is back with his team after a satisfying trip to Sao Paulo in Brazil. As a guest of Consorzio di Montepulciano d’Abruzzo delle Colline Teramane he made the people and the press from Sao Paulo go crazy. Now he puts to use the few days left until Reale a Casadonna opens again to focus

by Gabriele Zanatta

Read | 24-10-2014 | Zanattamente buono

That green wave on Sicily

A new generation at Taormina Gourmet: Crescenzo Scotti is so good. And Carmelo Floridia has an idea...

Cameras on Crescenzo Scotti. Thirty-six, originally from Campania, he resides in Ischia but works at Therasia, a resort rich in charm located in Vulcano, one of the seven island in the Aeolian archipelago. The chef, with his Agnello alla griglia che non c'è (literally, Lamb grilled on a grill that is not there), convinced everyone, even a master such as Peppe Barone

Cameras on Crescenzo Scotti. Thirty-six, originally from Campania, he resides in Ischia but works at Therasia, a resort rich in charm located in Vulcano, one of the seven island in the Aeolian archipelago. The chef, with his Agnello alla griglia che non c'è (literally, Lamb grilled on a grill that is not there), convinced everyone, even a master such as Peppe Barone

Nuova cucina in Sicilia può anche voler dire proporre stigghiole di salsiccia a colazione («Le mangia uno su mille, però è un modo di caratterizzarci») e quasi raddoppiare i coperti, da 14mila a 23mila in tre anni, sull’isola di Vulcano.

by Carlo Passera

Read | 23-10-2014 | Carlo Mangio

Petrini: «There is still lots to be done»

Small farming is in danger. The role of chefs. An interview with the patron of Salone del Gusto

Carlo Petrini, 65 years old, founder of Slow Food, presents the tenth edition of Salone del Gusto, an event that starting tomorrow until October 27th will attract thousands of food lovers to the Lingotto in Torino (photo credits www.educazionesostenibile.it)

Carlo Petrini, 65 years old, founder of Slow Food, presents the tenth edition of Salone del Gusto, an event that starting tomorrow until October 27th will attract thousands of food lovers to the Lingotto in Torino (photo credits www.educazionesostenibile.it)

Si apre oggi al Lingotto di Torino la decima edizione del Salone del Gusto e la sesta di Terra Madre, due eventi paralleli che, a cadenza biennale, fanno il punto sulle piccole produzioni alimentari di qualità, d’Italia e del mondo. Un meeting irrinunciabile per conoscere il lavoro di migliaia di contadini, allevatori e pescatori che affollano le comunità del cibo.

by Gabriele Zanatta

Read | 22-10-2014 | Zanattamente buono

Sorbillo will do it

The great Neapolitan pizza-chef opens his restaurant in Milan. 400 pizzas per day, between lunch and dinner

Gino and Antonio Sorbillo opened together their very central restaurant in Milan (tel. +39.02.45375930), which will then be personally managed by the younger brother. Lievito Madre al Duomo was based on the model of the almost homonymous restaurant recently opened by Sorbillo on the seaside of Naples, which differs from the historic family restaurant in Via dei Tribunali because of the use of natural yeast for the dough, which in Milan will be made of mixture of “0 flour and whole-wheat flour

Gino and Antonio Sorbillo opened together their very central restaurant in Milan (tel. +39.02.45375930), which will then be personally managed by the younger brother. Lievito Madre al Duomo was based on the model of the almost homonymous restaurant recently opened by Sorbillo on the seaside of Naples, which differs from the historic family restaurant in Via dei Tribunali because of the use of natural yeast for the dough, which in Milan will be made of mixture of “0” flour and whole-wheat flour

A person from Milan who truly loves pizza knows this. It has always been difficult to eat a good one in town, as if a sort of malign curse was lingering. While the recent opening of a place such as Dry offered a quality choice, though distant from Neapolitan tradition, the arrival in Milan of Franco Pepe, which soon turned out to be a bad experience, especially for the pizza chef from Caserta, seemed to confirm a strange curse.

by Niccolò Vecchia

Read | 21-10-2014 | Dall'Italia

Inside Alinea, just like a Marine

Giuseppe Iannotti tells us about his internship with Grant Achatz: «It was crazy hard but in the end...»

A stolen photo of Giuseppe Iannotti in the kitchen of Alinea, in Chicago, during his internship. Lots of work, many lessons, a perfectly-working mechanism thanks to a well-coordinated team even though chef Grant Achatz was never to be seen

A "stolen" photo of Giuseppe Iannotti in the kitchen of Alinea, in Chicago, during his internship. Lots of work, many lessons, a perfectly-working mechanism thanks to a well-coordinated team even though chef Grant Achatz was never to be seen

In my career as a chef I was always criticised for not having a territorial vocation or a leitmotiv in my choice of dishes. I always explained that the dominating element in my creations is the choice of raw materials, which need to be excellent. My journey in the restaurant industry was not the usual one, because I cannot boast having masters of points of reference that have forged me or influenced me. And until last summer I studied and worked introspectively to make my philosophy in the kitchen strong, so much so that I could confront myself without the risk of indulging in contaminations or in the temptation of cloning.

by Giuseppe Iannotti

Read | 20-10-2014 | Dall'Italia

Identità Milano 2015

A healthy intelligence

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

In the future with less proteins

What is best to eat to feel good? The answers are often contradictory

Vegetable and whole grains. As Lisa Casali tells us in her new contribution for her Green column, our diet should mostly be based on these elements. While diets that are super rich in proteins are only good for the bank accounts of their creators. Photos by Claudia Castaldi taken from Cucinare in lavastoviglie, Gribaudo

Vegetable and whole grains. As Lisa Casali tells us in her new contribution for her Green column, our diet should mostly be based on these elements. While diets that are super rich in proteins are only good for the bank accounts of their creators. Photos by Claudia Castaldi taken from "Cucinare in lavastoviglie", Gribaudo

Read | 18-10-2014 | Lisa Casali | Green

Oldani-Wolen: olives in Chicago

The first edition of Identità on the banks of Lake Michigan ends with a lesson focused on this fruit

Davide Oldani of D'O in Cornaredo (Milan) and Lee Wolen, chef and partner at Boka in Chicago, the authors of the last of the two lessons scheduled for the first edition of Identità Chicago. The theme: olives (photos Brambilla/Serrani)

Davide Oldani of D'O in Cornaredo (Milan) and Lee Wolen, chef and partner at Boka in Chicago, the authors of the last of the two lessons scheduled for the first edition of Identità Chicago. The theme: olives (photos Brambilla/Serrani)

Read | 17-10-2014 | Federico De Cesare Viola | Primo piano

A mini-trunk with the aroma of truffle

In Chicago white truffle from Alba linked Alciati’s salted codfish with the raviolone by Mantuano. With a surprise

The Ravioletto in the shape of a mini-trunk by Tony Mantuano, chef and patron of restaurant Spiaggia in Chicago, prepared at Identità Chicago during the lesson held together with Ugo Alciati

The Ravioletto in the shape of a mini-trunk by Tony Mantuano, chef and patron of restaurant Spiaggia in Chicago, prepared at Identità Chicago during the lesson held together with Ugo Alciati

Read | 16-10-2014 | Federico De Cesare Viola | Primo piano

Vienna’s courage

Austria presents its pavilion for the World Fair. With protagonists and dishes from its most innovative cuisine

Artic char cooked at low temperature in cedar wood with a raspberry vinegar sauce by Helmut Rachinger, chef at restaurant Mühltalhof in Neufelden. This is one of the dishes we will find in the Austrian pavilion of the Expo in Milan. For the World Fair, Vienna decided to bet on the country’s most innovative chefs, an example one should follow

Artic char cooked at low temperature in cedar wood with a raspberry vinegar sauce by Helmut Rachinger, chef at restaurant Mühltalhof in Neufelden. This is one of the dishes we will find in the Austrian pavilion of the Expo in Milan. For the World Fair, Vienna decided to bet on the country’s most innovative chefs, an example one should follow

Read | 17-10-2014 | Gabriele Zanatta | Zanattamente buono

Chicago, lots of space for Italy

From Oldani’s risotto for the Expo to the wines from the Merano Wine Festival for Identità’s debut

The camera, when the photo was taken, on Tuesday night during the gala dinner at Baffo inside Eataly Chicago, surprised Davide Oldani who was of course all concentrated on finishing his D'O Saffron and Milanese Rice Expo 2015

The camera, when the photo was taken, on Tuesday night during the gala dinner at Baffo inside Eataly Chicago, surprised Davide Oldani who was of course all concentrated on finishing his D'O Saffron and Milanese Rice "Expo 2015"

Read | 16-10-2014 | Federico De Cesare Viola | Primo piano

From New York to Chicago: Identità

After 5 editions in Manhattan, the debut on the banks of lake Michigan, always together with Eataly

A souvenir photo after the first gala dinner at Identità New York on the last floor of Eataly, inside the Birreria. Standing, in second row, left to right: Fortunato Nicotra, Ugo Alciati, Lidia Bastianich, Carlo Cracco, Davide Scabin and Paolo Marchi. Leaning, again left to right, Vitantonio Lombardo, Denny Imbroisi e Katia Delogu. Right when the photo was taken, Rosanna Marziale was missing

A souvenir photo after the first gala dinner at Identità New York on the last floor of Eataly, inside the Birreria. Standing, in second row, left to right: Fortunato Nicotra, Ugo Alciati, Lidia Bastianich, Carlo Cracco, Davide Scabin and Paolo Marchi. Leaning, again left to right, Vitantonio Lombardo, Denny Imbroisi e Katia Delogu. Right when the photo was taken, Rosanna Marziale was missing

Read | 15-10-2014 | Paolo Marchi | Le nostre cene

Lavazza, everywhere

London and New York, Salone del Gusto and Expo 2015. Italy’s favourite coffee is engaged on all fronts

Kafa by Lavazza, an espresso named after the region in Ethiopia from which the Arabica variety origins from (the word coffee comes from here). It is the latest novelty for a brand that has been active since 1895, ready for the great approaching events, from Salone del Gusto to Expo 2015

Kafa by Lavazza, an espresso named after the region in Ethiopia from which the Arabica variety origins from (the word "coffee" comes from here). It is the latest novelty for a brand that has been active since 1895, ready for the great approaching events, from Salone del Gusto to Expo 2015

Read | 15-10-2014 | Identità Golose | Dal Mondo

New York goes crazy for Bottura

Scenes of calm frenzy for the burger presented (and wolfed) at the Shake Shack in Manhattan

Massimo Bottura in New York among the fans who today have devoured the thousand Emilia burgers, cooked inside the famous Shake Schack kiosk in Madison Park. There were people queuing since 8 o’clock in the morning

Massimo Bottura in New York among the fans who today have devoured the thousand Emilia burgers, cooked inside the famous Shake Schack kiosk in Madison Park. There were people queuing since 8 o’clock in the morning

Read | 13-10-2014 | Gabriele Zanatta | Zanattamente buono

The bitter and the acid

Lorenzo Cogo and Daniel Burns explore two flavours that are only seemingly distant from our sensitivity

Lorenzo Cogo d'El Coq di Marano Vicentino e Daniel Burns, canadese del Luksus di Greenpoint a Brooklyn, entrambi una stella Michelin. Giovani leve con due approcci distanti per estrazione, molto tecnici nelle esecuzioni

Lorenzo Cogo d'El Coq di Marano Vicentino e Daniel Burns, canadese del Luksus di Greenpoint a Brooklyn, entrambi una stella Michelin. Giovani leve con due approcci distanti per estrazione, molto tecnici nelle esecuzioni

Read | 13-10-2014 | Gabriele Zanatta | Primo piano

Monosilio-Shuman: strong flavours

Tripe and mussels, ‘nduja and fermentations. A journey in strong class from Rome to New York

Luciano Monosilio of Pipero al Rex and Bryce Shuman of Betony in New York. They both stole the scene at Eataly by making two dishes based on intense and strong traditional preparations, making them more harmonic and elegant

Luciano Monosilio of Pipero al Rex and Bryce Shuman of Betony in New York. They both stole the scene at Eataly by making two dishes based on intense and strong traditional preparations, making them more harmonic and elegant

Read | 12-10-2014 | Gabriele Zanatta | Primo piano

Raw daurade and black pizzas

April Bloomfield and Vitantonio Lombardo titillate New York with very different preparations

Vitantonio Lombardo of Locanda Severino in Caggiano (Salerno) and April Bloomfield of the Spotted Pig (and much more) in New York. Two very different territories and sensitivities that caused different curiosity in the room. Behind them, Iacopo Zambarbieri, the director of the kitchen in the back-office of Eataly

Vitantonio Lombardo of Locanda Severino in Caggiano (Salerno) and April Bloomfield of the Spotted Pig (and much more) in New York. Two very different territories and sensitivities that caused different curiosity in the room. Behind them, Iacopo Zambarbieri, the director of the kitchen in the back-office of Eataly

Read | 12-10-2014 | Gabriele Zanatta | Primo piano

Bottura-Humm: tradition in evolution

In the lesson by two friends joint by a great talent, one hour of reflections and fun

Massimo Bottura and Daniel Humm, Osteria Francescana in Modena and Eleven Madison Park in New York. They are joint by a profound friendship which was reaffirmed during the lesson at Eataly today, what with Livornese-style red mullet, roasted chicken and fertile considerations on the future of cuisine

Massimo Bottura and Daniel Humm, Osteria Francescana in Modena and Eleven Madison Park in New York. They are joint by a profound friendship which was reaffirmed during the lesson at Eataly today, what with Livornese-style red mullet, roasted chicken and fertile considerations on the future of cuisine

Read | 11-10-2014 | Gabriele Zanatta | Primo piano

Cracco-Anthony: taste and technique

A great lesson on the Milan-New York axis. With arancini, sea urchins and oriental influences

Michael Anthony, executive chef at Gramercy Tavern and Carlo Cracco before the third lesson at Identità New York, a very interesting excursus between dashi (the American) and two great symbols of Italy and of Cracco (rice arancino and sea urchin)

Michael Anthony, executive chef at Gramercy Tavern and Carlo Cracco before the third lesson at Identità New York, a very interesting excursus between dashi (the American) and two great symbols of Italy and of Cracco (rice arancino and sea urchin)

Read | 11-10-2014 | Gabriele Zanatta | Primo piano

Scabin and Batali’s horizons

During the lesson of the two great chefs, a craveable focus on fresh egg pasta. And an important project for people in pain

Davide Scabin and Mario Batali, the protagonists of the second edition of Identità New York 5, a very craveable focus on fresh egg and filled pasta. With an important final note linked with the Food Cleanic, Scabin’s project that has the goal of making people who are suffering from serious diseases smile again when dining (photo Brambilla/Serrani)

Davide Scabin and Mario Batali, the protagonists of the second edition of Identità New York 5, a very craveable focus on fresh egg and filled pasta. With an important final note linked with the Food Cleanic, Scabin’s project that has the goal of making people who are suffering from serious diseases smile again when dining (photo Brambilla/Serrani)

Read | 10-10-2014 | Gabriele Zanatta | Primo piano

Rosanna & Lidia

Identità New York debuts with a totally female lesson. A meeting of generations and flavours

On the two sides, the two authors of the first lesson at Identità New York number 5: left Rosanna Marziale of Le Colonne in Caserta, and right Lidia Bastianich, guiding various restaurants in New York. In between, Dante Stefano Del Vecchio, the coordinator of Unioncamere Campania’s programme for Eataly
On the two sides, the two authors of the first lesson at Identità New York number 5: left Rosanna Marziale of Le Colonne in Caserta, and right Lidia Bastianich, guiding various restaurants in New York. In between, Dante Stefano Del Vecchio, the coordinator of Unioncamere Campania’s programme for Eataly
Read | 10-10-2014 | Gabriele Zanatta | Primo piano