The anti-waste law: what’s changing?

The new law, avantgarde in Europe, is effective. Lisa Casali explains how it works

In an incredibly short lapse of time, the new Italian anti-waste law, avantgarde in Europe, has become effective. Lisa Casali explains to Identità Golose what it is and how it works. The illustration is by Lisa Casali

In an incredibly short lapse of time, the new Italian anti-waste law, avantgarde in Europe, has become effective. Lisa Casali explains to Identità Golose what it is and how it works. The illustration is by Lisa Casali

by Lisa Casali

Read | 20-09-2016 | 17:00 | Green

Lopriore in detail

The revolutionary format created by the chef from Como shows advantages for the client and the restaurant

Clockwise from 12 o’clock: Gnocchi made with semolina, diced kidneys with tomato, goat kefir, turmeric and pepper sauce. This is one of the sequences you might happen to create at Il Portico, the restaurant Paolo Lopriore opened last 4th August in Appiano Gentile (Como). A brave tribute to conviviality, the result of a deep analysis of the anthropological roots of Italian food (photo by Zanatta)

Clockwise from 12 o’clock: Gnocchi made with semolina, diced kidneys with tomato, goat kefir, turmeric and pepper sauce. This is one of the sequences you might happen to create at Il Portico, the restaurant Paolo Lopriore opened last 4th August in Appiano Gentile (Como). A brave tribute to conviviality, the result of a deep analysis of the anthropological roots of Italian food (photo by Zanatta)

by Gabriele Zanatta

Read | 20-09-2016 | 16:00 | Zanattamente buono

The past, present and future of Bacalà

The traditional recipe, the current festival in Sandrigo and the European Cultural Route

While in Sandrigo (Vicenza) the traditional Festa del Bacalà, now in its 29th edition, is currently taking place, everything is ready so that the Via del Bacalà can soon become a European Cultural Route, a historical-cultural route acknowledged and safeguarded by the European Council as with the Via Francigena, or the Camino de Santiago. The report on Identità Golose

While in Sandrigo (Vicenza) the traditional Festa del Bacalà, now in its 29th edition, is currently taking place, everything is ready so that the Via del Bacalà can soon become a European Cultural Route, a historical-cultural route acknowledged and safeguarded by the European Council as with the Via Francigena, or the Camino de Santiago. The report on Identità Golose

by Carlo Passera

Read | 20-09-2016 | 16:00 | Carlo Mangio

Cook the Mountain for the future

Niederkofler summoned colleagues and experts to create a network of ideas... in the kitchen

Five of the chefs who participated in Cook the Mountain a few days ago: Giorgio Ravelli, Rodolfo Guzman, Norbert Niederkofler, Ivan Milani and Giancarlo Morelli. Story (and photos) by Lisa Casali for Identità Golose

Five of the chefs who participated in Cook the Mountain a few days ago: Giorgio Ravelli, Rodolfo Guzman, Norbert Niederkofler, Ivan Milani and Giancarlo Morelli. Story (and photos) by Lisa Casali for Identità Golose

by Lisa Casali

Read | 15-09-2016 | 06:00 | Green

Nigella Lawson: «Italian cuisine is the best in the world»

Interview with the British celebrity, charmed by our chefs Cesare Battisti and Filippo La Mantia

Londoner Nigella Lawson, born in 1960, is one of the most famous people to promote gastronomy in Britain. Her most popular TV programmes include: Nigella Bites, Nigella Feasts, Nigella Kitchen. Her first book How to Eat: Pleasures and Principles of Good Food (1998) sold 300 thousand copies. In the past, she spent a long time in Italy. Her latest visit a few days ago, promoting her book Simply Nigella

Londoner Nigella Lawson, born in 1960, is one of the most famous people to promote gastronomy in Britain. Her most popular TV programmes include: "Nigella Bites", "Nigella Feasts", "Nigella Kitchen". Her first book "How to Eat: Pleasures and Principles of Good Food" (1998) sold 300 thousand copies. In the past, she spent a long time in Italy. Her latest visit a few days ago, promoting her book "Simply Nigella"

by Alda Fantin

Read | 17-09-2016 | Dall'Italia

Plunging into Cloudy Bay

Sauvignon Blanc and Pinot Noir: the strong points of one of the best wineries in New Zealand

Wine region Wairau Valley, in Marlborough, in the most northern tip of South Island in New Zealand. These are Cloudy Bay’s headquarters, 75 production of Sauvignon Blanc, 10 Pinot Noir. The winery was founded thanks to an intuition of David Hohnen. First vintage: 1985

Wine region Wairau Valley, in Marlborough, in the most northern tip of South Island in New Zealand. These are Cloudy Bay’s headquarters, 75% production of Sauvignon Blanc, 10% Pinot Noir. The winery was founded thanks to an intuition of David Hohnen. First vintage: 1985

by Raffaele Foglia

Read | 15-09-2016 | In cantina

Torino, let Sforza be with you

The young chef from Les Petites Madeleines presents an eclectic and convincing cuisine

Stefano Sforza is young (born in 1986) and already showing excellent talent at restaurant Les Petites Madeleines inside the Turin Palace Hotel in Torino. Identità Golose’s story (photos by Tanio Liotta)

Stefano Sforza is young (born in 1986) and already showing excellent talent at restaurant Les Petites Madeleines inside the Turin Palace Hotel in Torino. Identità Golose’s story (photos by Tanio Liotta)

by Carlo Passera

Read | 15-09-2016 | 06:00 | Carlo Mangio

At MAD5 Marta’s challenge in the kitchen

«Enough militarisation in the kitchen. We need to preserve cooks too, not just the planet»

Marta Scalabrini, patron chef at Marta in cucina, portrayed by Niccolò Cozzi. Scalabrini, a protagonist in the latest edition of MAD5 in late August in Copenhagen, opened her restaurant in Reggio Emilia in May 2014. Until 27 she led a completely different life. At the congress organised by René Redzepi she gave a speech on the future of work with stoves and ovens: Should kitchens be militarised or cooperative?

Marta Scalabrini, patron chef at Marta in cucina, portrayed by Niccolò Cozzi. Scalabrini, a protagonist in the latest edition of MAD5 in late August in Copenhagen, opened her restaurant in Reggio Emilia in May 2014. Until 27 she led a completely different life. At the congress organised by René Redzepi she gave a speech on the future of work with stoves and ovens: Should kitchens be militarised or cooperative?

by Paolo Marchi

Read | 12-09-2016 | 12:00 | Primo piano

Oldani, sport and good cooking

In Milan the chef from Cornaredo presented an agile cookbook dedicated to every athlete

Some of the people who participated yesterday in the presentation of D'O Eat better. Ricette per lo sport (Mondadori-Gazzetta dello Sport, 190 pages, 13.90 euros if you buy it online) by Davide Oldani (fourth from the left). Left to right, coach Fabio Capello from Friuli, Francesca Brambilla (co-author of the photos in the book), Don Gino Rigoldi, Serena Serrani (the other co-author of the photos) ex canoeist and multiple Olympics medalist Antonio Rossi

Some of the people who participated yesterday in the presentation of "D'O Eat better. Ricette per lo sport" (Mondadori-Gazzetta dello Sport, 190 pages, 13.90 euros if you buy it online) by Davide Oldani (fourth from the left). Left to right, coach Fabio Capello from Friuli, Francesca Brambilla (co-author of the photos in the book), Don Gino Rigoldi, Serena Serrani (the other co-author of the photos) ex canoeist and multiple Olympics medalist Antonio Rossi

by Gabriele Zanatta

Read | 14-09-2016 | 06:00 | In libreria

Wagyu and Konjac, jewels from Gunma

A day at Arte del Convivio, discovering two precious products from the Japanese prefecture

Some of the participants in the Future Food Lab. The workshop held last Monday at Arte del Convivio in Milan was dedicated to the leading products of the Japanese prefecture of Gunma. Left to right: Nobuya Niimori, Paolo Marchi, Andrea Ribaldone, Marco Stabile, Hideaki Mashimo, Fabrizio Ferrari, Terry Giacomello, Luca De Santi and Anna Meroni. The Italian chefs learnt the secrets of Wagyu beef and Konjac root which they’ll use to make a dinner for industry professionals to be held on 9th November, also at Arte del Convivio

Some of the participants in the Future Food Lab. The workshop held last Monday at Arte del Convivio in Milan was dedicated to the leading products of the Japanese prefecture of Gunma. Left to right: Nobuya NiimoriPaolo MarchiAndrea Ribaldone, Marco StabileHideaki MashimoFabrizio FerrariTerry GiacomelloLuca De Santi and Anna Meroni. The Italian chefs learnt the secrets of Wagyu beef and Konjac root which they’ll use to make a dinner for industry professionals to be held on 9th November, also at Arte del Convivio

by Gabriele Zanatta

Read | 07-09-2016 | 06:00 | Dall'Italia

Acaya, an oasis in Salento

A resort near Lecce with centennial olive trees, smiling people and an original restaurant offer

Masseria San Pietro, the restaurant inside the Acaya Golf & Spa Resort, just a few kilometres east of Lecce. The 4 star resort, part of the Jsh hotel collection and run by Double Tree Resort by Hilton, is an excellent solution for a short break in September, in the heart of a calmer part of Salento

Masseria San Pietro, the restaurant inside the Acaya Golf & Spa Resort, just a few kilometres east of Lecce. The 4 star resort, part of the Jsh hotel collection and run by Double Tree Resort by Hilton, is an excellent solution for a short break in September, in the heart of a calmer part of Salento

Read | 06-09-2016 | Gabriele Zanatta | Magic nights

Noma, the imperfect perfection

The footbridge joining the two halves of Copenhagen revolutionised the usual atmosphere

A picture of the outdoor space surrounding Noma, René Redzepi’s super restaurant in Strangade 93 in Copenhagen. The photo was taken on Saturday 27th August, a beautiful sunny day

A picture of the outdoor space surrounding Noma, René Redzepi’s super restaurant in Strangade 93 in Copenhagen. The photo was taken on Saturday 27th August, a beautiful sunny day

Read | 05-09-2016 | 17:00 | Paolo Marchi | Dal Mondo

Alice Waters’ philosophy

Sustainability, territory, culture: the American chef speaks about the birth of "California cuisine"

Part two of our interview with Alice Waters, owner of Chez Panisse, one of the most acclaimed restaurants in the United States, and often considered the creator of California cuisine. Yet for many years now Waters is also and most of all committed in interpreting and teaching an alternative and sustainable food philosophy

Part two of our interview with Alice Waters, owner of Chez Panisse, one of the most acclaimed restaurants in the United States, and often considered the creator of California cuisine. Yet for many years now Waters is also and most of all committed in interpreting and teaching an alternative and sustainable food philosophy

Read | 06-09-2016 | 06:00 | Niccolò Vecchia | Dal Mondo

Alice Waters: pizza, and much more

Interview with the Californian chef: all the Italian influences you can find at Chez Panisse and in her life

Alice Waters is one of the most important and influential people in American gastronomy. With her restaurant Chez Panisse, opened in 1971 in Berkeley, she gave life to a style later called California cuisine. She’s also the vice president of Slow Food International and has always been a very active supporter of organic farming and sustainable food

Alice Waters is one of the most important and influential people in American gastronomy. With her restaurant Chez Panisse, opened in 1971 in Berkeley, she gave life to a style later called California cuisine. She’s also the vice president of Slow Food International and has always been a very active supporter of organic farming and sustainable food

Read | 05-09-2016 | 06:00 | Niccolò Vecchia | Dal Mondo

MAD5 and tomorrow’s kitchen

In Copenhagen at Redzepi’s revolutionised circus. No more stands and recipes, just debates

Read | 02-09-2016 | 17:00 | Paolo Marchi | Dal Mondo

Romito: the goal is standardisation

The chef reveals projects, ideas and concepts he’s working on in view of a 2017 rich of news

Niko Romito at Identità Milano (he will also partecipate at the next Identità New York, october 4-6 at Eataly NY). The chef reveals at Identità Golose his new projects and ideas

Niko Romito at Identità Milano (he will also partecipate at the next Identità New York, october 4-6 at Eataly NY). The chef reveals at Identità Golose his new projects and ideas

Read | 02-09-2016 | 06:00 | Carlo Passera | Carlo Mangio

Cedroni: hurray for gourmet pizza

«Once the quality was low, not today...» And he tells us about his recipe from 2002, which we publish here

Teo Musso and Simone Padoan look at Moreno Cedroni standing by the oven at I Tigli. The chef tells us about his relationship with pizza in this piece featured in the Identità di Pizza newsletter (to read it regularly, sign up here for free)

Teo Musso and Simone Padoan look at Moreno Cedroni standing by the oven at I Tigli. The chef tells us about his relationship with pizza in this piece featured in the Identità di Pizza newsletter (to read it regularly, sign up here for free)

Read | 01-09-2016 | 17:00 | Carlo Passera | Mondo pizza

Glam, Bartolini in Venice

The chef at Mudec starts a fascinating new adventure in the Lagoon. With a strong vegetal character

A glimpse of Glam, the restaurant inside Palazzo Venart – a 5 star luxury boutique hotel just opened in Venice. The chef is Enrico Bartolini, two Michelin stars at Mudec in Milan. The Tuscan chef discovered the synergic vegetable garden in Giudecca, a significant source of vegetables. Is this a green example for Venetian restaurants to follow?

A glimpse of Glam, the restaurant inside Palazzo Venart – a 5 star luxury boutique hotel just opened in Venice. The chef is Enrico Bartolini, two Michelin stars at Mudec in Milan. The Tuscan chef discovered the synergic vegetable garden in Giudecca, a significant source of vegetables. Is this a green example for Venetian restaurants to follow?

Read | 01-09-2016 | 06:00 | Sara Salmaso | Dall'Italia

Drones and ozone for Morellino

In Scansano, Maremma, vineyards become super technological and help respecting the environment

Technology can also be used to respect the environment while improving wine. This was the idea of some producers of Morellino di Scansano who gave life to a very special project. It has Vignaioli del Morellino di Scansano as project leaders, joined by team members Fattoria Mantellassi, Fratelli Bruni, Montauto and the participation of Consorzio di Tutela del Morellino di Scansano Docg. Here is Raffaele Foglia’s story for Identità Golose

Technology can also be used to respect the environment while improving wine. This was the idea of some producers of Morellino di Scansano who gave life to a very special project. It has Vignaioli del Morellino di Scansano as project leaders, joined by team members Fattoria Mantellassi, Fratelli Bruni, Montauto and the participation of Consorzio di Tutela del Morellino di Scansano Docg. Here is Raffaele Foglia’s story for Identità Golose

Read | 01-09-2016 | 06:00 | Raffaele Foglia | In cantina

Verona, Porto Cervo, Rome

Italo Bassi and his imminent arrival in the capital. Plus life without Pinchiorri...

Italo Bassi with Masaki Inoguchi, a great master in the art of sushi, and young and talented Ivan Bombieri. The two cooks joined him in his adventure at Confusion in Verona. The chef, previously at Pinchiorri, opened in Porto Cervo too and will soon arrive in Rome, as he tells Identità Golose

Italo Bassi with Masaki Inoguchi, a great master in the art of sushi, and young and talented Ivan Bombieri. The two cooks joined him in his adventure at Confusion in Verona. The chef, previously at Pinchiorri, opened in Porto Cervo too and will soon arrive in Rome, as he tells Identità Golose

Read | 31-08-2016 | 17:00 | Carlo Passera | Carlo Mangio

As bad as he gets

More "gems" by Fronduti and his absurd clients, a collection of restaurant idiocies

Second episode of our small anthology dedicated to Matteo Fronduti and his irony. On top of being an excellent chef – and soon a participant in TopChef Italia, starting in mid September on Nove – he’s a bright author who enjoys making irony out of the (many) absurd encounters with his clients. We collected a small anthology

Second episode of our small anthology dedicated to Matteo Fronduti and his irony. On top of being an excellent chef – and soon a participant in TopChef Italia, starting in mid September on Nove – he’s a bright author who enjoys making irony out of the (many) absurd encounters with his clients. We collected a small anthology

Read | 31-08-2016 | 12:00 | Matteo Fronduti | Carlo Mangio

Maaemo, the great Norway

Dining at Esben Holmboe Bang’s, the first (Danish) chef capable of bringing 3 Michelin stars to Oslo

Read | 31-08-2016 | 06:00 | Luciana Bianchi | Dal Mondo

Cera: Manitoba in London then...

In the British capital with a place with Roberta Pezzella. Without forgetting Venice

Lionello Cera is on holiday, for a week at Forte Village, but who knows if he really manages to stop work or if he’s always on the phone with London. He’s opened Manitoba in the British capital. He calls it “his baby”. First experience abroad for Lionello. In fact the very first outside the walls of his Osteria with 2 Michelin stars.

Lionello Cera is on holiday, for a week at Forte Village, but who knows if he really manages to stop work or if he’s always on the phone with London. He’s opened Manitoba in the British capital. He calls it “his baby”. First experience abroad for Lionello. In fact the very first outside the walls of his Osteria with 2 Michelin stars.

Read | 30-08-2016 | 17:00 | Sara Salmaso | Dal Mondo

The bad guy’s irony

A best of Matteo Fronduti... when he’s not cooking. A chef and his absurd clients

Matteo Fronduti, on top of being an excellent cook – and soon a participant in TopChef Italia, on Nove as of mid September – is an ingenious author, who enjoys making irony out of the (many) absurd encounters with his clients. We created a small anthology (photo Maurizio Camagna)

Matteo Fronduti, on top of being an excellent cook – and soon a participant in TopChef Italia, on Nove as of mid September – is an ingenious author, who enjoys making irony out of the (many) absurd encounters with his clients. We created a small anthology (photo Maurizio Camagna)

Read | 29-08-2016 | 06:00 | Matteo Fronduti | Carlo Mangio

Braida: Barbera and more

Raffaella Bologna, the soul behind the Piedmontese brand, explains the evolution of this historic company

Perfectly lined up, Braida’s wines are ready for the tasting

Perfectly lined up, Braida’s wines are ready for the tasting

Read | 26-08-2016 | 06:00 | Raffaele Foglia | In cantina
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