Identità Expo

The hemp boom in the kitchen

Cannabis, as an ingredient, could offer wide opportunities. A list of products and locations in Italy

Cannabis sativa is experiencing an increasing use in the kitchen, through oil or flour made with hemp seeds. As it is gluten free, hemp can also be used in pasta, pizza and ice creams too. Piedmontese taste “diviner” Antonio Strumia, gave us a useful list of addresses to better understand this domain

Cannabis sativa is experiencing an increasing use in the kitchen, through oil or flour made with hemp seeds. As it is gluten free, hemp can also be used in pasta, pizza and ice creams too. Piedmontese taste “diviner” Antonio Strumia, gave us a useful list of addresses to better understand this domain

Sgomberiamo subito il campo dagli equivoci: la coltivazione della canapa (Cannabis sativa) ha una lunga tradizione in Italia, soprattutto in campo tessile o farmaceutico, un mondo che si intensificò dalla fine del Settecento. Il contenuto psicotropo (Thc) della grande maggioranza di queste piante è nullo o raramente supera lo 0,2%, quindi se siete a caccia dell’effetto high questo non è il post giusto.

by Gabriele Zanatta

Read | 26-07-2015 | Dall'Italia

Dining between Garibaldi and Isola

12 (plus one) tasty places where to eat lovely food when strolling in Milan

Ratanà’s beautiful dehors, in the heart of the Isola neighbourhood, allows us to introduce our selection of the best restaurants in this fascinating area of Milan

Ratanà’s beautiful dehors, in the heart of the Isola neighbourhood, allows us to introduce our selection of the best restaurants in this fascinating area of Milan

While last week we presented a series of the best restaurants in one of the popular areas in Milan, Navigli, this week, for our selection of the best in the Milanese gastronomic scene we have used some more elastic borders. The trajectory of this delicious exploration starts in the centre, in Brera, Corso Garibaldi and Via Solferino. Following these roads we will then overtake the new Piazza Gae Aulenti to explore the Isola neighbourhood, for some years now a rather popular destination for nightlife and some good meals. Ready, steady, go!

by Niccolò Vecchia

Read | 27-07-2015 | Fuori Expo

Eggless, at last

A recipe by Simone Salvini for Meringue wafers made with grass peas, grass pea pâté and coconut butter

Vegan chef Simone Salvini (here together with Luca Cimini who works with him in the kitchen of the new Lord Bio in Macerata) tells us how after a careful research he has found the right way to make meringues... without eggs. Thanks to legumes’ cooking water

Vegan chef Simone Salvini (here together with Luca Cimini who works with him in the kitchen of the new Lord Bio in Macerata) tells us how after a careful research he has found the right way to make meringues... without eggs. Thanks to legumes’ cooking water

For years, Pietro Leemann and I had been thinking of making healthy meringues, tasty but without egg whites. We even prepared some special, totally vegetal dough, made with ingredients that are not always healthy but could create crispy and very light meringues. We mostly used starch, chemical yeast and other unhealthy ingredients. Yet making vegetal meringues can be simple and healthy; you just need to use legumes’ cooking water. Until today...

by Simone Salvini

Read | 26-07-2015 | 12:00 | Naturalmente

We are Italian cuisine

Our best chefs together in Milan for "100 chef x 10 anni". A book signed by Identità Golose

A group photo from the balcony in Stazione Centrale in Milan: the best in Italian cuisine was summoned for the presentation of 100 chef x 10 anni, a book signed by Identità Golose. Photos by Celestina Ielmoni and Marina Siciliano from Brambilla & Serrani

A group photo from the balcony in Stazione Centrale in Milan: the best in Italian cuisine was summoned for the presentation of "100 chef x 10 anni", a book signed by Identità Golose. Photos by Celestina Ielmoni and Marina Siciliano from Brambilla & Serrani

«Identità Golose allowed us to move ahead! It pulled down every frontier. Italian cuisine, without Identità, would be less interesting. You have the proof in front of you: despite the 39°C, the best chefs in the country are here: it is something very important» says Massimo Bottura, chef number 2 in the world, closing in perhaps the most effective and flattering way the event that summoned inside Sala Reale in Stazione Centrale, Milan, the best of Italian haute cuisine for the presentation of the book celebrating, together with the 100 chefs that changed Italian cuisine, also the organisation that has accompanied this growth, that is to say Identità Golose. Drawing from its archive, with over a decade of work behind, this brand signs this book titled “100 chef x 10 anni”, now available in all bookshops, offline and online.

by Carlo Passera

Read | 23-07-2015 | Primo piano

Chocolate passion

Pastry chef Andrea Besuschio gives us a summer recipe based on the new Valrhona Itakuja "Cru"

We asked Andrea Besuschio, a great pastry chef continuing a family tradition with historic Pasticceria Besuschio in the main square in Abbiategrasso, to present us with a chocolate recipe suitable for the high summer temperatures

We asked Andrea Besuschio, a great pastry chef continuing a family tradition with historic Pasticceria Besuschio in the main square in Abbiategrasso, to present us with a chocolate recipe suitable for the high summer temperatures

Even in the summer, our palate needs the rich and craveable taste of chocolate. To enjoy it in the best possible way, it is necessary to think of fresh and aromatic recipes. As in the case of this cake, made with a new Cru by Valrhona called Itakuja, which Gianluca Fusto and I recently presented at Expo Milano 2015, inside the French pavilion. This new product, on sale as of the end of September, allows us to taste a special double-fermented chocolate. It is made with a cocoa from Brazil characterised by an aroma that is similar to passion fruit. During the first fermentation...

by Andrea Besuschio

Read | 23-07-2015 | Signature Dishes

Ladies and Gentlemen, Italian cuisine

Tomorrow in Milan the awaited presentation of "100 chef per 10 anni", a book by Identità Golose

100 chef x 10 anni, that is to say the one 100 chefs who changed Italian cuisine is the title of the book by Identità Golose and published by Mondadori Electa to be presented tomorrow in Milan at 4 pm in Sala Reale inside Stazione Centrale. You’re all invited!

"100 chef x 10 anni", that is to say "the one 100 chefs who changed Italian cuisine" is the title of the book by Identità Golose and published by Mondadori Electa to be presented tomorrow in Milan at 4 pm in Sala Reale inside Stazione Centrale. You’re all invited!

by Carlo Passera

Read | 22-07-2015 | Primo piano

Scabin: the Quadraling revolution

The great chef launches a discipline that studies the distribution of tastes and their perception on the tongue

Davide Scabin on the first floor of Identità Expo, the restaurant that hosted the chef from Combal.zero in Rivoli (Torino) from Wednesday till Sunday, last week. The chef from Rivoli announced a law describing the evolutionary coefficient of creativity in the kitchen and a new discipline which he called Quadraling: it studies the distribution of food primary tastes and the way in which they are perceived on our tongue (photo by Zanatta)

Davide Scabin on the first floor of Identità Expo, the restaurant that hosted the chef from Combal.zero in Rivoli (Torino) from Wednesday till Sunday, last week. The chef from Rivoli announced a law describing the evolutionary coefficient of creativity in the kitchen and a new discipline which he called "Quadraling": it studies the distribution of food primary tastes and the way in which they are perceived on our tongue (photo by Zanatta)

Quando Davide Scabin inventa, c’è lui, la matita e il foglio. Il mondo è tenuto fuori dalla porta perché, spiegò qualche tempo fa, «Il mio grande cruccio è che nasciamo e c’è già una lunga fila di persone che decide per te in quale culla dormirai, quale pigiama indosserai, quali cibi dovrai mangiare e quali evitare. È insopportabile». Ci si sfila dai legacci dei burattinai cancellando le coordinate spazio-temporali che ci collocano qui e ora. Eliminando i riferimenti agli altri cuochi, ai loro stili e ai loro piatti, un esercizio impossibile che allo chef del Combal.zero riesce come a nessuno.

by Gabriele Zanatta

Read | 20-07-2015 | 14:00 | Zanattamente buono

The best food in the Navigli area

Ten (plus one) places where to dine well around Milan’s canals, undergoing a true rebirth

While the possibility of reopening the original network of the Navigli is being discussed in Milan, the two main canals in town, Pavese and Grande, are enjoying a significant relaunch (photo by Elisa Pella)

While the possibility of reopening the original network of the Navigli is being discussed in Milan, the two main canals in town, Pavese and Grande, are enjoying a significant relaunch (photo by Elisa Pella)

Navigli, in Milan, have always been a place to enjoy, with bars and restaurants. Crowded and noisy, often avoided by more refined clients. However, there have recently been more and more chances to enjoy some of the most inspiring areas in town. Continuing our selection of the best culinary offer in Milan, this time we present a trip between Naviglio Grande and Naviglio Pavese, recommending ten places not to be missed. Plus a location that is not exactly a restaurant yet deserves equal attention.

by Niccolò Vecchia

Read | 20-07-2015 | 12:00 | Fuori Expo

Cooking and oncology

Professors and chefs join forces in a project that aims at giving value to taste in cancer patients

“Food and emotions, health and quality of life in a perfect balance” is the title of the meeting organised by the Istituto Nazionale dei Tumori (the National Institute for Tumours, Int) on Monday 13th July at the Expo’s Conference Center. Important chefs such as Cesare Battisti, Chicco Cerea (in the photo, in the middle) and Moreno Cedroni were asked to participate. Davide Scabin had already begun to research on this topic and spoke about it during his lesson at Identità Milano, in February 2014

“Food and emotions, health and quality of life in a perfect balance” is the title of the meeting organised by the Istituto Nazionale dei Tumori (the National Institute for Tumours, Int) on Monday 13th July at the Expo’s Conference Center. Important chefs such as Cesare Battisti, Chicco Cerea (in the photo, in the middle) and Moreno Cedroni were asked to participate. Davide Scabin had already begun to research on this topic and spoke about it during his lesson at Identità Milano, in February 2014

The project titled “Food and emotions, health and quality of life in a perfect balance” was launched. The Istituto Nazionale dei Tumori (Int) asked for the help of some chefs to create a special menu for patients affected by dysgeusia, the altered perception of flavours. Everyone has a different perception of flavours but what if your taste was compromised? «Cooking and medicine are not that different: we need to adapt cures to patients in the same way as a dish needs to please a client» says Filippo de Braud, health director at Int and creator of this project which has the aim of giving back dignity to the food given to sick people and to their meals.

by Valeria Senigaglia

Read | 17-07-2015 | 12:00 | Primo piano

His Excellence Valrhona

Interview with Eric Marchisio, Global Sales Director of the French brand, one of Identità Expo’s partners

«You can only make high quality chocolate with high quality cocoa»: with these words, Eric Marchisio, Global Marketing & Sales Director of Valrhona and one of the international development managers of the French brand explains one of the essential elements in this quest for excellence

«You can only make high quality chocolate with high quality cocoa»: with these words, Eric Marchisio, Global Marketing & Sales Director of Valrhona and one of the international development managers of the French brand explains one of the essential elements in this quest for excellence

During these months, we’re inviting you every day at Identità Expo, inside the World Fair, for lunch and dinner events of the highest quality thanks to the many, prestigious chefs working in our kitchen (here’s the programme of the next events). Many precious partners have collaborated in making of our temporary restaurant even more delicious and cosy. We are presenting them with great pleasure. Today we present Valrhona, a historic partner of Identità, working with us with great and mutual happiness for many years. Since it was founded in 1922 in Tain l’Hermitage, near Lyon, this partner represents...

by Niccolò Vecchia

Read | 15-07-2015 | 16:00 | Identità Expo
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Emma and her huge eyes

Chef Andrea Ribaldone, his daughter and the right of sick people to eat well

Andrea Ribaldone, chef at restaurant I Due Buoi in Alessandria, with his daughter Emma, who’ll turn 14 in a few days’ time, and is affected by spastic tetraplegia since she was born. You can make tasty food, says the chef at work these months at Identità Expo, even for those who cannot swallow, you just need some extra time and attention

Andrea Ribaldone, chef at restaurant I Due Buoi in Alessandria, with his daughter Emma, who’ll turn 14 in a few days’ time, and is affected by spastic tetraplegia since she was born. "You can make tasty food", says the chef at work these months at Identità Expo, "even for those who cannot swallow, you just need some extra time and attention"

Read | 15-07-2015 | 12:00 | Sonia Gioia | Alice in gourmetland

Destination Five Hundred

The restaurant inside the Hotel Saxon in Johannesburg is probably the best in the country

The Saxon Hotel, Villas and Spa in Johannesburg is a super luxurious hotel offering the utmost comfort to its clients. Among the highlights, there’s certainly its gourmet restaurant Five Hundred run by chef David Higgs originally from Namibia

The Saxon Hotel, Villas and Spa in Johannesburg is a super luxurious hotel offering the utmost comfort to its clients. Among the highlights, there’s certainly its gourmet restaurant Five Hundred run by chef David Higgs originally from Namibia

Read | 16-07-2015 | Giovanna Sartor | Giovanna a Capo-tavola

Host: technology in the kitchen

The great event scheduled for late October in Rho was presented at Identità Expo. With acclaimed Identità Future

Left to right, Riccardo Monti (president at Ice), Alberto Caprari (president at Anima), Corrado Peraboni (general manager of FieraMilano) and Angela Borghi (Trade-lab). This morning they were at Identità Expo for the presentation of the 39th edition of Host, the most important event in the world for the Ho.Re.Ca., foodservice, retail, large scale distribution and hôtellerie sectors which, which will take place in Fieramilano in Rho from Friday 23rd till Tuesday 27th October. Identità Golose will have an important role in the rich programme, thanks to the Identità Golose Future events

Left to right, Riccardo Monti (president at Ice), Alberto Caprari (president at Anima), Corrado Peraboni (general manager of FieraMilano) and Angela Borghi (Trade-lab). This morning they were at Identità Expo for the presentation of the 39th edition of Host, the most important event in the world for the Ho.Re.Ca., foodservice, retail, large scale distribution and hôtellerie sectors which, which will take place in Fieramilano in Rho from Friday 23rd till Tuesday 27th October. Identità Golose will have an important role in the rich programme, thanks to the "Identità Golose Future" events

Read | 14-07-2015 | 13:00 | Gabriele Zanatta | Identità Expo

The real pizza in Milan

Our choice of the 12 places in town where you can eat the very best, between tradition and creativity

A pizza pulled out of the oven at Lievità, one of the best new places in Milan

A pizza pulled out of the oven at Lievità, one of the best new places in Milan

Read | 13-07-2015 | Carlo Passera | Fuori Expo

Discovering the real wagyū

Nine restaurants in Milan offer the authentic, exquisite meat from Japan. What you need to know

“Wagyū a Milano” is the event starting today to make the precious Japanese meet better known

“Wagyū a Milano” is the event starting today to make the precious Japanese meet better known

Read | 13-07-2015 | Carlo Passera | Fuori Expo

East meets West

The third recipe from the finals of the S.Pellegrino Young Chef 2015 award is by Norwegian chef Pettersen

We present the last of the three recipes that got to the finals of the first edition of the S.Pellegrino Young Chef 2015 award, which took place on 26th June at The Mall in Milano. Norwegian Christian André Pettersen, of restaurant Spiseriet in Stavanger, presented a recipe in which East and West meet in the dish just like in the origins of the chef, whose mother is from the Philippines.

We present the last of the three recipes that got to the finals of the first edition of the S.Pellegrino Young Chef 2015 award, which took place on 26th June at The Mall in Milano. Norwegian Christian André Pettersen, of restaurant Spiseriet in Stavanger, presented a recipe in which East and West meet in the dish just like in the origins of the chef, whose mother is from the Philippines.

Read | 12-07-2015 | 10:00 | Christian Andrè Pettersen | Signature Dishes

Immortal Technique

The dessert presented by Maria Jose Jordan at the S.Pellegrino Young Chef is named after a rapper

Here’s the second of the three recipes that got to the finals in the first edition of the S.Pellegrino Young Chef 2015 award, on 26th June at The Mall di Milano. It was created by Maria Jose Jordan, Chef de Partie at Amaz in Lima

Here’s the second of the three recipes that got to the finals in the first edition of the S.Pellegrino Young Chef 2015 award, on 26th June at The Mall di Milano. It was created by Maria Jose Jordan, Chef de Partie at Amaz in Lima

Read | 09-07-2015 | 12:00 | Maria Jose Jordan | Signature Dishes

The chef who’s envious of musicians

An interview with Kunio Tokuoka: chef at Arashiyama Kitcho, the most expensive restaurant in the world

Kunio Tokuoka started to study as a chef at 20, in 1980. His dream was to continue the process of modernisation of Japanese tradition his grandfather had begun, offering his clients an increasingly wide range of dishes

Kunio Tokuoka started to study as a chef at 20, in 1980. His dream was to continue the process of modernisation of Japanese tradition his grandfather had begun, offering his clients an increasingly wide range of dishes

Read | 08-07-2015 | 16:00 | Niccolò Vecchia | Fuori Expo

Nosco landed in Malta

Peppe Barone’s cooking school was asked to give value to the agriculture on Gozo

The team from Nosco in Ragusa Ibla, the school founded by Peppe Barone (in the photo, the first to the left), in a moment of relax in Gozo, the second largest island in the archipelago of Malta. The students from the Scuola mediterranea di enogastronomia were asked by the country’s authorities to cook and give value to the under-used agricultural heritage of the island

The team from Nosco in Ragusa Ibla, the school founded by Peppe Barone (in the photo, the first to the left), in a moment of relax in Gozo, the second largest island in the archipelago of Malta. The students from the "Scuola mediterranea di enogastronomia" were asked by the country’s authorities to cook and give value to the under-used agricultural heritage of the island

Read | 07-07-2015 | 16:00 | Gabriele Zanatta | Dal Mondo

Milan from above

Eight panoramic restaurants where to eat well and enjoy a beautiful view of Milan

The beautiful view from one of the tables at Unico. In this selection you will find eight alternatives where to observe Milan from above, sitting at the table of an excellent restaurant

The beautiful view from one of the tables at Unico. In this selection you will find eight alternatives where to observe Milan from above, sitting at the table of an excellent restaurant

Read | 06-07-2015 | 10:00 | Niccolò Vecchia | Fuori Expo

Entrées from the new Korea

The triple recipe presented by Mingoo Kang, a promising talent from Seoul, to open his menu

Left to right, Foie gras and kimchi, baek kimchi and bugak, the triple entrée presented by Mingoo Kang, chef at restaurant Mingles in Seoul, on the occasion of the national day of South Korea at Expo, organised on 23rd June by the Korean Food Foundation inside hotel Principe di Savoia in Milan

Left to right, Foie gras and kimchi, baek kimchi and bugak, the triple entrée presented by Mingoo Kang, chef at restaurant Mingles in Seoul, on the occasion of the national day of South Korea at Expo, organised on 23rd June by the Korean Food Foundation inside hotel Principe di Savoia in Milan

Read | 05-07-2015 | 12:00 | Gabriele Zanatta | Signature Dishes

Celeriac baked in barley

With this recipe Mark Moriarty conquered the jury of the S.Pellegrino Young Chef 2015 award

In the following days we will publish the three recipes that got to the finals of the first edition of the S.Pellegrino Young Chef 2015 award, which took place on Friday 26th June at The Mall in Milan. We start with the winner, Irish chef Mark Moriarty, of the Culinary Counter in Dublin, who conquered the title with his dish totally based on celeriac, which was served in a cup that belonged to his grandmother

In the following days we will publish the three recipes that got to the finals of the first edition of the S.Pellegrino Young Chef 2015 award, which took place on Friday 26th June at The Mall in Milan. We start with the winner, Irish chef Mark Moriarty, of the Culinary Counter in Dublin, who conquered the title with his dish totally based on celeriac, which was served in a cup that belonged to his grandmother

Read | 02-07-2015 | Mark Moriarty | Signature Dishes

Double interview with Marchesi-Santin

The first “three stars” in Italian history answer our questions in parallel

Gualtiero Marchesi and Ezio Santin: the two Italian fine dining masters visited Identità Expo, and then continued to the Rai studios for The Cooking Show

Gualtiero Marchesi and Ezio Santin: the two Italian fine dining masters visited Identità Expo, and then continued to the Rai studios for The Cooking Show

Read | 30-06-2015 | Carlo Passera | Identità Expo

The Russian potential

Ample resources and science’s founding fathers. Inside the pavilion of the largest country in the world

The entrance to the pavilion of the Russian Federation at Expo. The pavilion is focused on the large food resources of the country and on the historic role of the great scientists Mendeleev, Vavilov and Vernadskij

The entrance to the pavilion of the Russian Federation at Expo. The pavilion is focused on the large food resources of the country and on the historic role of the great scientists Mendeleev, Vavilov and Vernadskij

Read | 01-07-2015 | 10:00 | Gabriele Zanatta | Tutto Expo

Grant Achatz, perpetual motion

An interview with the great chef from Chicago, a tumour in his past and a mine of ideas and projects ahead

An intense close up shot of Grant Achatz, 41, originally from St.Clair, Michigan. In 2004 he opened Alinea in Chicago, 3 Michelin stars and 26th in the World's 50Best (after his position at number 6). In April 2011 he also opened Next and cocktail bar The Aviary. In the autumn, Roister will open and in 2016 Alinea will change looks in Chicago and will also be a pop-up restaurant in Miami and Madrid

An intense close up shot of Grant Achatz, 41, originally from St.Clair, Michigan. In 2004 he opened Alinea in Chicago, 3 Michelin stars and 26th in the World's 50Best (after his position at number 6). In April 2011 he also opened Next and cocktail bar The Aviary. In the autumn, Roister will open and in 2016 Alinea will change looks in Chicago and will also be a pop-up restaurant in Miami and Madrid

Read | 29-06-2015 | 14:00 | Gabriele Zanatta | Zanattamente buono
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