Identità Milano 2015
A healthy intelligence
The eleventh edition is scheduled from February 8th through 10th 2015
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.
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
What should I really need in order to be healthy and feel good? I asked this to a dietician and nutritionist a few months ago because we’re always bombed by information on “what we should eat” and not always these info are supported by scientific evidence.
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
The countdown for Expo 2015 is getting a brighter and brighter red – the 1st of May 2015 is round the corner. Therefore, previews on the content and projects that the various national delegations will present at the World Fair start to blossom. Austria called for a press conference on which we report with pleasure because the gastronomic element is essential.
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"
First a perfect version of a traditional Piedmontese entrée – peppers stuffed with tuna, anchovies and capers - prepared by Ugo Alciati. Then saffron and rice, a tribute to Expo 2015, balanced with grace by Davide Oldani.
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
This October is important for us at Identità Golose. On top of the fifth edition in New York, from Thursday 9th to Sunday 12th, there’s also the debut in Chicago, from Tuesday 14th to Thursday 16th, inside Eataly, on the banks of Lake Michigan just like in the centre of Manhattan, thanks to the always bright and firm relationship with Oscar and Nicola Farinetti, Lidia and Joe Bastianich, Mario Batali, Dino Borri and the Sapere brothers, always with the goal of seeing the Good Italy in which we believe grow in America, besides in Italy and around the world. Everywhere, that is, because why should someone give up or not acknowledge quality?
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
It’s a very important time for Italy’s favourite coffee, the drunkest coffee in Italy since 1895, a brand involved in a growing series of important events.
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
13th October 2014, Columbus Day in New York. This is the day that Massimo Bottura will remember with the greatest joy out of this already satisfying American trip. Hundreds of people were queuing for hours at the Shake Shack in Madison Park, the most famous burger kiosk in the world.
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 is here in New York to express and spread all of his love for bitterness.
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
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
The second lesson on Saturday 11th takes off with the gentle voice and the British accent of April Bloomfield, an Englishwoman in New York since 10 years ago.
The eleventh edition is scheduled from February 8th through 10th 2015
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
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)
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)
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
The Catalan pastry chef on board of a Vespa plumed with cakes. This is the tribute that the Basque Country paid to the Italian chefs, the protagonists of the 3-day Gastronomika congress, which attracted crowds in the rooms of the Kursaal in San Sebastian, from October 5th to the 8th
A group photo with the "big ones" from l'Espresso’s guide I Ristoranti d'Italia 2015. In the middle, director Enzo Vizzari
Chub... roots, apricots, almonds and bay leaf, a dish from the menu at Kitchen, Paolo Lopriore’s new restaurant in Tavernola, Como, tel. +39.031.516460.
On Thursday 9th October the fifth edition of Identità New York starts at Eataly. Grana Padano, sponsor since the first edition, this year debuts with Denny Imbroisi, the young testimonial of Progetto Taglio Sartoriale Worldwide, selected during Identità Milano 2014
On Thursday October 9th at 6.30 pm local time, the fifth edition of Identità New York will open with a joint lesson held by Lidia Bastianich and Rosanna Marziale. The 5-day event, with 7 lessons with two chefs each and two dinners inside Eataly NY’s Birreria will focus on the meeting between chefs from different generations and continents. Registrations and details available here
Rome is the city where Baldassarre had his training experience in the kitchen team of Heinz Beck at La Pergola and where he conquered his first star with Altro Mastai. After moving to Milan and Taormina, the chef returns and is in charge of the two restaurants of the new The Corner boutique hotel, located in a villa from the early 20th century in the Aventino neighbourhood
After four years, the journey for the candidacy of Zibibbo di Pantelleria to enter the World Heritage List is almost completed: by November, in Paris, the evaluating authority composed by representatives from Peru, Kirgizstan, Nigeria and Latvia will decide whether to propose the registration of Pantelleria’s dossier in the List to the UNESCO intergovernmental committee
Manna’s sign (tel. +39.02.26809153). The restaurant in Milan recently underwent a substantial yet subtle restyling. The goal of this operation was to create greater coherence between the decor and the personal and clear-cut cuisine of Matteo Fronduti, patron and chef
Sardinian chef Simone Tondo, 26, in the kitchen of his Roseval, a successful bistro in Paris, in Ménilmontant, opened 2 and a half years ago. During a long chat, we tried to understand whether the format can be replicated in Italy. The answer is no, for many reasons
Left to right, Roberto and Enrico Cerea and XXX in an archive photo from Identità Milano. The two brothers from Bergamo, at the helm of restaurant Da Vittorio in Brusaporto, are, as of today, the new protagonists of Stelle di Stelle, with lunches and dinners through the entire month of October at Harrods, London, an important event organised by the great department store together with Identità Golose
Fabio Abbattista, 37 from Apulia, with a long experience next to Heinz Beck, Alain Ducasse and Michel Roux. He’s the new-face of Leone Felice, the new restaurant of the Albereta in Erbusco (Brescia), which ended the twenty-year parenthesis with Gualtiero Marchesi. Tel. +39.030.7762603, closed on Sunday and Monday