Identità Golose 2016 - programma ENG
Identità Golose 2016 - iscrizioni ENG

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
 

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

Read | 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

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

Read | 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

Read | 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

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

Read | 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

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

Read | 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

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

Read | 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

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

Read | 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

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

Read | 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

Read | 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

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

Read | 05-02-2016 | Primo piano

Identità Milano 2016

From 6 to 8 March the twelfth edition of the congress will celebrate The strength of freedom

2015 was the year of the World Fair in Milan, of an edition with a theme defined by six words, Feeding the planet, energy for life, which all the participants, from one end to the other, interpreted in the best possible way they could. Including us. Indeed, for six months we gave life to Identità Expo, a place where events, lunches and dinners took place in turn, with over 200 great...

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Chefs’ mal de vivre

Benoît Violier’s suicide is only the latest in a series after Vatel, Loiseau and Franco Colombani

French-Swiss chef Benoît Violier took his life yesterday, on 31st January 2016, using a firearm in his home in Crissier, in the district of Lausanne, in Switzerland. Aged 44, three Michelin stars at Hotel de Ville also in Crissier, in July 2015 he took over after another great chef, Philippe Rochat, was betrayed by his heart as while cycling. It’s the latest in a series of suicides among chefs, after French François Vatel, Bernard Loiseau, Pierre Jaubert and Italians Franco Colombani and Sauro Brunicardi (photo credits Parismatch)

French-Swiss chef Benoît Violier took his life yesterday, on 31st January 2016, using a firearm in his home in Crissier, in the district of Lausanne, in Switzerland. Aged 44, three Michelin stars at Hotel de Ville also in Crissier, in July 2015 he took over after another great chef, Philippe Rochat, was betrayed by his heart as while cycling. It’s the latest in a series of suicides among chefs, after French François VatelBernard Loiseau, Pierre Jaubert and Italians Franco Colombani and Sauro Brunicardi (photo credits Parismatch)

Read | 01-02-2016 | Paolo Marchi | Primo piano

The Post-avantgarde Manifesto

Concepts and scope of the new culinary current explained by one of its theorisers, Quico Sosa

Quico Sosa, culinary thinker, one of the most prominent in the last twenty years, explained the concept of post-avantgarde, the culinary movement of which he was one of the theorisers, on the stage of Madrid Fusión. Here is his piece for Identità Golose, after we had already written about him in our news

Quico Sosa, culinary thinker, one of the most prominent in the last twenty years, explained the concept of post-avantgarde, the culinary movement of which he was one of the theorisers, on the stage of Madrid Fusión. Here is his piece for Identità Golose, after we had already written about him in our news

Read | 31-01-2016 | Quico Sosa | Dal Mondo

My take on sustainability

Norbert Niederkofler shares his thoughts a few days after the first edition of Care's

Care’s, “the ethical chef days, a new (sustainable) fine dining event wanted by Norbert Niederkofler, of St Hubertus at Rosa Alpina in San Cassiano, ended on 20th January. As reported by Carlo Passera (here and here), it was born with the goal of offering a new perspective on cuisine
Care’s, “the ethical chef days”, a new (sustainable) fine dining event wanted by Norbert Niederkofler, of St Hubertus at Rosa Alpina in San Cassiano, ended on 20th January. As reported by Carlo Passera (here and here), it was born with the goal of offering a new perspective on cuisine

Read | 29-01-2016 | 12:00 | Norbert Niederkofler | Dall'Italia

2016 dish by dish (5)

Fifty dishes from as many chefs, defining the heavenly state of Lazio and Campania

Quinta puntata dell'inchiesta di Identità Golose sui piatti d'autore del 2016. Dopo Piemonte, Valle d'Aosta e Liguria, Lombardia e Milano, Triveneto ed Emilia Romagna/Toscana/Marche e Umbria, è la volta di Lazio e Campania. Domani è la volta di Abruzzo, Puglia, Basilicata e Calabria

Quinta puntata dell'inchiesta di Identità Golose sui piatti d'autore del 2016. Dopo Piemonte, Valle d'Aosta e LiguriaLombardia e MilanoTriveneto ed Emilia Romagna/Toscana/Marche e Umbria, è la volta di Lazio e Campania. Domani è la volta di Abruzzo, Puglia, Basilicata e Calabria

Read | 30-01-2016 | 12:00 | Carlo Passera e Gabriele Zanatta | Primo piano

Bottura n. 1 in Europe. And now...

The chef, awarded at Madrid Fusión, explains: «We’ll change the world through responsible cooking»

Massimo Bottura a few hours ago on the stage of Madrid Fusión with José Carlos Capel: the chef from Modena was awarded as Best chef of the year in Europe, thanks to his project at Refettorio Ambrosiano (photo byTania Mauri
Massimo Bottura a few hours ago on the stage of Madrid Fusión with José Carlos Capel: the chef from Modena was awarded as "Best chef of the year in Europe", thanks to his project at Refettorio Ambrosiano (photo byTania Mauri
Read | 27-01-2016 | 16:00 | Carlo Passera | Dal Mondo

Inside the era of post-avantgarde

At Madrid Fusión, Quico Sosa outlines the future. And reveals: the new trend fits Italy

What is post-avantgarde in cooking? Catalan Quico Sosa, historic supplier of Ferran Adrià and culinary thinker  tried to outline the borders of this new trend, to which the 2016 edition of Madrid Fusión was dedicated

What is post-avantgarde in cooking? Catalan Quico Sosa, historic supplier of Ferran Adrià and "culinary thinker " tried to outline the borders of this new trend, to which the 2016 edition of Madrid Fusión was dedicated

Read | 26-01-2016 | Carlo Passera | Dal Mondo

2016 dish by dish (4)

Emilia Romagna, Tuscany, Umbria and Marche: 50 beautiful creations between Piacenza and Senigallia

Read | 26-01-2016 | 12:00 | Carlo Passera e Gabriele Zanatta | Primo piano

Conservative and progressive Terroir

At Care's the debate on tradition and creativity, with special guest Michel Bras. And the "Jock Zonfrillo case"

What is terroir and how is this concept developed? This was the main question of the debate at Care's

What is terroir and how is this concept developed? This was the main question of the debate at Care's

Read | 20-01-2016 | 16:00 | Carlo Passera | Dall'Italia

2016 dish by dish (3)

The complete series with the greatest new dishes from the Northeast. Third episode of Identità’s special report

Third episode in Identità Golose’s series on 2016’s signature dishes. After Piedmont, Aosta Valley and Liguria and after Lombardy, it’s now the turn of Veneto, Trentino Alto Adige and Friuli Venezia Giulia. The fourth episode will be on Emilia Romagna, Tuscany, Marche and Umbria

Third episode in Identità Golose’s series on 2016’s signature dishes. After Piedmont, Aosta Valley and Liguria and after Lombardy, it’s now the turn of Veneto, Trentino Alto Adige and Friuli Venezia Giulia. The fourth episode will be on Emilia Romagna, Tuscany, Marche and Umbria

Read | 16-01-2016 | Carlo Passera e Gabriele Zanatta | Primo piano

2016 dish by dish (2)

The Lombard avalanche. Second episode of Identità Golose’s series on new signature dishes

Read | 15-01-2016 | Carlo Passera e Gabriele Zanatta | Primo piano

2016 dish by dish

All the news from the greatest Italian chefs. The first episode with signature recipes from the Northwest

What will be the dish of 2016 of the greatest Italian chefs? Identità Golose asked them directly: the result is a series of articles presenting the best and most recent fine dining creations of the most famous kitchen signatures. The first episode is dedicated to the Northwest: Piedmont, Aosta Valley and Liguria. Next episode Lombardy 

What will be the "dish of 2016" of the greatest Italian chefs? Identità Golose asked them directly: the result is a series of articles presenting the best and most recent fine dining creations of the most famous kitchen "signatures". The first episode is dedicated to the Northwest: Piedmont, Aosta Valley and Liguria. Next episode Lombardy 

Read | 14-01-2016 | 02:00 | Carlo Passera e Gabriele Zanatta | Primo piano

Ladies & Gentleman: il Cudega

An interesting emporium with Lombardy gastronomy (and more) wins over the East End of London

Luca Gaggioli and Giovanni Brighi, opened Il Cudega last September in London Fields, Hackney, address Arch 358-Westgate street, a deli, wine bar and restaurant of Lombardy cuisine, (telephone  +44.(0)20.72416599, open tuesday to sunday 9-18h). The name comes from the colourful Milanese dialect expression  which means 'pork scratching' (photo Anteater PR)

Luca Gaggioli and Giovanni Brighi, opened Il Cudega last September in London Fields, Hackney, address Arch 358-Westgate street, "a deli, wine bar and restaurant of Lombardy cuisine", (telephone  +44.(0)20.72416599, open tuesday to sunday 9-18h). The name comes from the colourful Milanese dialect expression  which means 'pork scratching' (photo Anteater PR)

Read | 11-01-2016 | Federica Carr | Dal Mondo

The super-chef’s new adventure

«I’m leaving Ramsay»: Clare Smyth, the first three-starred female chef in Britain, announces the turning point in Courmayeur

Clare Smyth with Gordon Ramsay: after many years of partnership (Smyth holds three stars, the first British woman to receive the acknowledgement, at Restaurant Gordon Ramsay in London), she announced Identità Golose, during the Mountain Gourmet Ski Experience in Courmayeur, that she’s ready to leave the Scottish chef and open a restaurant of her own in London in the autumn

Clare Smyth with Gordon Ramsay: after many years of partnership (Smyth holds three stars, the first British woman to receive the acknowledgement, at Restaurant Gordon Ramsay in London), she announced Identità Golose, during the Mountain Gourmet Ski Experience in Courmayeur, that she’s ready to leave the Scottish chef and open a restaurant of her own in London in the autumn

Read | 10-01-2016 | 12:00 | Carlo Passera | Dal Mondo

Many hands make light work in the dining room

The debate on dining room issues continues. This time it’s the turn of Simone Dimitri, of Trussardi alla Scala

Simone Dimitri, left, with the beard, guiding the dining room team at Trussardi alla Scala in Milan (to the right, chef Roberto Conti). He participates in the debate on Identità Golose after the articles by Enrico Camelio, Lisa Foletti, Donato Marzolla, Ruggero Penza, Ramona Anello and Ermes Cantera

Simone Dimitri, left, with the beard, guiding the dining room team at Trussardi alla Scala in Milan (to the right, chef Roberto Conti). He participates in the debate on Identità Golose after the articles by Enrico Camelio, Lisa Foletti, Donato Marzolla, Ruggero Penza, Ramona Anello and Ermes Cantera

Read | 06-01-2016 | Simone Dimitri | In sala

Pizza, the secrets of fire

Carmine Nasti, originally from Tramonti, illustrates the cooking technique used in a different tradition from Campania

Carmine Nasti tells Identità Golose the secrets of the Tramonti tradition when baking pizza

Carmine Nasti tells Identità Golose the secrets of the "Tramonti tradition" when baking pizza

Read | 02-01-2016 | Carlo Passera | Dall'Italia
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