Identità Naturali, edition number five
The format dedicated to vegetables is now a pillar of our congress in Milan. Here’s the complete programme for 2016
Anthony Genovese, chef at restaurant Il Pagliaccio in Rome, omnivorous cook who this year will be the protagonist at Identità Naturali, on Sunday 6th March 2016. The format dedicated to vegetable cooking debuted in the 2012 edition; yet in 2009, when the congress was still held in Piazza Affari in Milan, a whole day was dedicated to cooking "Nature, vegetables and seaweeds"
Sunday 8th March, the opening day of the twelfth edition of Identità Milano, will also coincide with the Identità Naturali lectures in Sala Blu 2 from the morning till late in the afternoon. With Identità di Pasta (scheduled on Tuesday 10th, two days later), the event dedicated to the world of vegetables is one of the longer running in the congress in Milan. A monolithic and impossible to cancel moment in the programme.
by Gabriele Zanatta
| 13-02-2016 | Primo piano
Slating the slating
Tripadvisor is a vent for many. Yet chefs make themselves heard. Two cases in England
This is how finedininglovers.com represented the tit for tat between the chef at Purnell's in Birmingham and an anonymous user, who had criticised the restaurant on Tripadvisor
Among chefs, there are those who ignore Tripadvisor, those who despise it, those who desperately look for positive reviews, and those who would even buy them. There’s Matteo Fronduti, of Manna in Milan, who replies with an exquisite irony. Yet the new trend, at least in England, is to reply to each and every point, and slate the slating, as well as the credibility of its author. Two lovely episodes took place in the last few days.
by Carlo Passera
| 13-02-2016 | Dal Mondo
Ready for the international year of pulses?
Legumes will be promoted by the UN as the food of 2016. For many obvious reasons
This has nothing to do with the Chinese horoscope yet one thing’s for sure, regardless of your star sign, there’s one thing you have to keep in mind in 2016: eat more pulses! With a recent resolution, the UN declared 2016 to be the “international year of pulses” with the goal of promoting their use all over the world, from developing countries, where it can be a response to malnutrition issues, to industrialised countries where it is a valid answer to the problems connected with a bad diet.
by Lisa Casali
| 02-02-2016 | 16:00 | Green
All the new 'Identità di Gelato'
The programme of Identità Milano 2016 also includes a morning dedicated to ice cream culture
In less than a month’s time, on Sunday the 6th of March, the twelfth edition of Identità Golose Milano will open (here’s the complete programme of the Congress). On the very first morning, one of the conference rooms will host a focus on ice cream, with six special lessons presented by Roberto Lobrano
Seven years after the first time, ice creams and sherbets return at Identità Golose Congress in Milan: during the morning of Sunday the 6th of March, in MiCo’s Sala Blu 1, for the second time we will dedicate a space, and four lessons, to ice cream culture.
by Niccolò Vecchia
| 11-02-2016 | Primo piano
Fontegro, Kiev calls to the world
In Ukraine, 2nd edition of an event that aims at focusing the attention to a cuisine taking its first steps
A souvenir photo, last 3rd of February, at the end of the second and final day at Fontegro 2016 in Kiev. Left to right, Franco Aliberti, Slovenian Ana Ros, one of the organizers Ekaterina Avdeyeva, then Cristina Bowerman, the other curator of the congress Anna Zelenokhat, and finally Davide Scabin are smiling happily. See you in 2017
Being used to the lights and glitter of the Western restaurant scene, spending three days in Kiev, the capital of tormented Ukraine, can only do good to the great Italian and European chefs and restaurateurs, but also to those from Hong Kong, Tokyo and Singapore as well as New York, Chicago and California. The opportunity was given early in February by the second edition of Fontegro, the culinary congress organised by Ekaterina Avdeyeva and Anna Zelenokhat in the Olympic stadium where Dinamo Kiev, a football legend, plays.
by Paolo Marchi
| 10-02-2016 | 12:00 | Affari di Gola di Paolo Marchi
Made in California, Italy
Maico Campilongo explains how he supplies his restaurant in Palo Alto with excellent Italian-American products
Maico Campilongo, right, with Apulian chef Krystian D'Angelo. Together with Maico’s brother Franco, they are the ones behind the success story of restaurant-pizzeria Terún in Palo Alto, California
What can you do if you have an Italian restaurant in Palo Alto, California, and some foods such as salami from Calabria can’t be imported from Italy, for some obscure reasons? Or what can you do if you want a locally produced mozzarella in the States? Let’s start from an article from 2006 on the Los Angeles Times. It basically said: you probably have never heard of Vito Girardi, but perhaps you’ve swooned in front of his cheese. He’s the man who introduced burrata to America.
by Maico Campilongo
| 09-02-2016 | 09:00 | Dal Mondo
Joop, the great oil in Tokyo
Registrations are open for the 2016 edition in June. Italian products have always had a main role
A few bottles (most were Italian) that were under the spotlight and won the third edition of Joop - Japan Olive Oil Prize, promoted in Tokyo by the Italian Chamber of Commerce in Japan (Iccj). The fourth edition will take place in June 2016, registrations are open
The best oil – that is to say the Italian one – will have the main role in Japan. The Italian Chamber of Commerce in Japan (Iccj) presents the fourth edition of Joop, the Japan Olive Oil Prize, which is to take place in Tokyo in June 2016. The contest’s objective is to reward the best extra virgin olive oil in Japan regardless of where it comes from, stimulating and promoting the commitment of the companies that work to constantly improve the quality of their products, promoting them through focused activities with public and private institutions, trade professionals as well as private consumers.
by Carlo Passera
| 08-02-2016 | Dal Mondo
The real issue is the pizza chef
A test made in Naples: wood or electricity, the flavour doesn’t change. But with mediocre chefs no oven can help
On Tuesday 26th January 2016 in Naples, Guglielmo Vuolo's pizzeria inside Eccellenze Campane hosted a confrontation between pizzas cooked in very different ovens. The two on the left, both black, are the typical wood ovens, to the right, instead, there's an electric oven called Scugnizzonapoletano, offering the same performance as a traditional one despite being open in front
It’s easy to measure the depth of an event: no notes mean failure, two full notebooks are a success. The latter is the case of Pizza forma mentis, on Monday and Tuesday 25th and 26th at Palazzo Caracciolo in Naples. The topic was The future of Neapolitan pizza: wood, gas or electric oven? Organized by Formamentis, a training and consultancy firm from Battipaglia (Salerno), together with Luciano Pignataro WineBlog, LSDM aka Barbara Guerra and Albert Sapere, and Maurizio Cortese’s Corteseway, it resulted in discussions that went much beyond the issue of the oven per se. And ended up with twenty people meeting yesterday at lunchtime at Eccellenze Campane, with margherita and marinara pizzas baked in wood or electric ovens, while the gas remained in the title. It was a very lively and nice epilogue, a sincere moment of conviviality and truth as well.
by Paolo Marchi
| 07-02-2016 | 17:00 | Mondo pizza
2016 dish by dish (6)
Abruzzo, Molise, Apulia, Basilicata and Calabria: 33 dishes/a journey through the great restaurants of the South
by Carlo Passera e Gabriele Zanatta
| 05-02-2016 | Primo piano
Face to face with Matthew Kenney
Cristina Bowerman’s interview with the father of raw cuisine. A much awaited lesson in Milan
Matthew Kenney, from Connecticut, 51. Chef, author and trainer, he’s the father of raw and vegan cuisine. He wrote 12 books, founded 5 culinary academies. "Making health and great food coexist is something everyone can do", he explained to Cristina Bowerman, for once in the role of interviewer. Kenney will hold a lesson in the Auditorium hall at Identità Milano on Monday 7th March, at 4.30 pm
I am lucky. For many, many reasons and one of them is that I often get the opportunity to meet great chefs. And great chefs always have amazing, engaging personalities. Great chefs always bring something "different”: you just have to dig a little. Just the other day, I was sitting at a table with Ciccio Sultano, Corrado Assenza and Accursio Craparo and each of them had something special to share, like a memory, a flavour, a dish. And every time, I steal a little of their passion and make it mine.
by Cristina Bowerman
| 05-02-2016 | Primo piano