Searching for Skrei / 1

A journey to Norway, between Oslo and the Lofoten islands dedicated to the best fresh codfish

Gunnar Jensen’s new restaurant in Trømso, called Mathallen, where you can taste an interpretation of Danish Smørrebrød, prepared with codfish placed on a slice of focaccia, with shallot and red onion purée

Gunnar Jensen’s new restaurant in Trømso, called Mathallen, where you can taste an interpretation of Danish Smørrebrød, prepared with codfish placed on a slice of focaccia, with shallot and red onion purée

Norway, in the first months of the year, offers codfish enthusiasts one of its most sought after products, namely Skrei, which is caught from January till April in the most Northern islands, the mythical Lofoten islands, and must be eaten very fresh only. Besides, the quality of the raw materials, the firmness of the meat...

by Gualtiero Spotti

Read | 18-04-2015 | Spotti e mangiati

Spaghetto Milano

The recipe for the dish with which Ribaldone, chef at Identità Expo, honoured Milan

The special Spaghetto Milano by Andrea Ribaldone: Paolo Marchi asked the chef, who for six months will be in charge of the restaurant inside Identità Golose’s space at the World Fair, a tribute to the city that as of May 1st will host Expo 2015 (photo credits Giorgio Annone)

The special Spaghetto Milano by Andrea Ribaldone: Paolo Marchi asked the chef, who for six months will be in charge of the restaurant inside Identità Golose’s space at the World Fair, a tribute to the city that as of May 1st will host Expo 2015 (photo credits Giorgio Annone)

Starting on May 1st, for six months, Piedmontese chef Andrea Ribaldone will sign the menu of the so called "fuori orario" in the programme of Identità Expo, on top of those on Mondays and Tuesday nights. The leitmotiv that inspired Ribaldone for these menus was certainly that of craveable food, with a constant respect for seasonal ingredients and the right attention to the necessities and sensitivities of the visitors. Every 15 days...

Read | 16-04-2015 | Identità Expo

Tastes of Ukraine

The first edition of Fontegro ends in Kiev. Cogo’s lesson and three places not to be missed

Yuri Priemski’s Borsch at restaurant Odessa, at 114 Krasnoarmeyskaya in Kiev, a lighter and more scenic version (it is served inside a carved beetroot) of the great symbol of Ukrainian (not Russian) cuisine. This was the epilogue of 3 intense days at Fontegro fontegro.com, the first congress of creative cuisine in Eastern Europe (photo credits Federico Cicogna)

Yuri Priemski’s Borsch at restaurant Odessa, at 114 Krasnoarmeyskaya in Kiev, a lighter and more scenic version (it is served inside a carved beetroot) of the great symbol of Ukrainian (not Russian) cuisine. This was the epilogue of 3 intense days at Fontegro fontegro.com, the first congress of creative cuisine in Eastern Europe (photo credits Federico Cicogna)

After the emotions of the first day, here we are again at the Olympic stadium in Kiev for the second half of the first fine dining congress on Ukrainian grounds.

by Gabriele Zanatta

Read | 16-04-2015 | Dal Mondo

Kiev's turning point

Day 1 at the congress in Ukraine. And the feeling that something significant is starting

A moment of relax for the Italian participants in Fontegro, the first fine dining congress taking place yesterday and today at Kiev’s Olympic stadium. Left to right, co-organiser Ekaterina Avdeyeva, Christian Milone, Viviana Varese, co-organiser Anna Zelenokhat, Lorenzo Cogo, Eugenio Roncoroni and, kissed by the sun, Errico Recanati (photo credits Federico Cicogna, Loveresto)

A moment of relax for the Italian participants in Fontegro, the first fine dining congress taking place yesterday and today at Kiev’s Olympic stadium. Left to right, co-organiser Ekaterina Avdeyeva, Christian Milone, Viviana Varese, co-organiser Anna Zelenokhat, Lorenzo Cogo, Eugenio Roncoroni and, kissed by the sun, Errico Recanati (photo credits Federico Cicogna, Loveresto)

The wind is blowing between the clouds in Kiev. Yet this is not the icy breeze that enveloped Euromaidan, the central square, in the winter of 2013-2014, the big crisis one. It’s the Ukrainian spring, inviting the country to rise again. This identity resurrection passes through cooking and food. It is not an unusual idea, after all: Lo Mejor de la Gastronomia, the first gang of creative chefs in recent history (1999), was based on the very irredentist pride of the Basque and Catalan people.

by Gabriele Zanatta

Read | 15-04-2015 | Zanattamente buono

Mozzarella travels North

The first day of the festival was marked by Matias Perdomo and his smoked mozzarella

Muffarelle, matured mozzarella presented by Matias Perdomo at Le Strade della Mozzarella in Paestum

"Muffarelle", matured mozzarella presented by Matias Perdomo at Le Strade della Mozzarella in Paestum

The most brilliant ideas are often those that have been sleeping next to you forever, they’ve always been within reach yet you didn’t know how to catch them. Then someone with larger horizons than your own arrives and makes them their own. Mixing mozzarella di bufala campana with fine dining, for instance, «is a necessary allegiance» admits the director of the Consorzio, Antonio Lucisano: he pronounced these words on the stage, on the opening of the first day of Le Strade della Mozzarella and they must have sounded sweet to the creators and curators of the event, Albert Sapere and Barbara Guerra.

by Carlo Passera

Read | 13-04-2015 | 18:00 | Dall'Italia

Cuisine beyond war

Tomorrow, in Kiev, the first fine dining congress in Ukraine will start. Our interview with the two curators

The homepage of Fontegro, the first edition of the Ukrainian fine dining congress, taking place tomorrow and on the day after tomorrow in Kiev’s Olympic Stadium, with many Italian chefs in the programme. Today we present an interview with the two curators Anna Zelenokhat and Ekaterina Avdeeva; in the next days the live report from Kiev

The homepage of Fontegro, the first edition of the Ukrainian fine dining congress, taking place tomorrow and on the day after tomorrow in Kiev’s Olympic Stadium, with many Italian chefs in the programme. Today we present an interview with the two curators Anna Zelenokhat and Ekaterina Avdeeva; in the next days the live report from Kiev

Martedì 14 e mercoledì 15 aprile (domani e dopodomani) si tiene a Kiev, in Ucraina, la prima edizione del congresso di cucina Fontegro. Un evento che seguiremo in prima linea per l’interesse particolare che desta.

by Gabriele Zanatta

Read | 13-04-2015 | Zanattamente buono

A tour of Bàcari in Venice

The best places for baccalà mantecato and the most delicious cichetti in the Laguna

Bàcari are Venice’s historic osterie: today in the Laguna one can still find some that have the same old spirit and the same noble traditions that have always made them lively

Bàcari are Venice’s historic osterie: today in the Laguna one can still find some that have the same old spirit and the same noble traditions that have always made them lively

Were it all a question of the salted codfish variety, which must strictly be the Ragno one, everyone would know how to prepare an excellent baccalà mantecato [creamed salted codfish]. Matteo Pinto’s grandmother has been preparing it for decades, she soaks it for three days under running water, then boils it, creaming it with a wood ladle and a delicate extra virgin olive oil, following the traditional recipe.

by Sara Salmaso

Read | 12-04-2015 | Dall'Italia

For whom the Gong tolls

The 3rd establishment run by the Liu family in Milan: creative cuisine from China, Japan and Italy

The complete staff of Gong - oriental attitude, which recently opened in Corso Concordia 8 in Milan, +39.02.76023873. Standing, in a white shirt, patron Giulia Lu, sister of Claudio (patron of Iyo) and Marco (of Ba - asian mood). To her left, the chef of Gong Keisuke Koga and maître-sommelier Mototsugu Hayashi, both Japanese

The complete staff of Gong - oriental attitude, which recently opened in Corso Concordia 8 in Milan, +39.02.76023873. Standing, in a white shirt, patron Giulia Lu, sister of Claudio (patron of Iyo) and Marco (of Ba - asian mood). To her left, the chef of Gong Keisuke Koga and maître-sommelier Mototsugu Hayashi, both Japanese

Restaurant Gong oriental attitude opened around a month ago in Milan, in a cautious fashion.

by Gabriele Zanatta

Read | 11-04-2015 | Dall'Italia

The lovely buffalo milk

Le Strade della Mozzarella begins, here’s how the "white gold" from the South entered fine dining

The eighth edition of Le Strade della Mozzarella, the festival that each year summons up great Italian and foreign chefs to celebrate buffalo milk mozzarella from Campania will take place on Monday and Tuesday

The eighth edition of Le Strade della Mozzarella, the festival that each year summons up great Italian and foreign chefs to celebrate buffalo milk mozzarella from Campania will take place on Monday and Tuesday

Nature helps, but sometimes you need to give it a little push too. Mozzarella (di bufala campana, one should always add) is an Italian food excellence that until only a few years ago was confined to a basic consumption; that is to say it was mostly sliced and paired with tomatoes, basil and a drop of extra virgin olive oil. If today the perception of its potential appears to have grown, and even fine dining has rolled out the red carpet for it, much is thanks to Le Strade della Mozzarella, the festival whose eighth edition is scheduled this coming Monday and Tuesday, in Paestum, as usual.

by Carlo Passera

Read | 11-04-2015 | Dall'Italia

In Manila with Chele / 2

The second part of the interview with the Spanish chef. Thanks to his Gallery Vask he conquered the Philippines

Chele Gonzalez at work on one of the dishes of his gourmet restaurant Gallery Vask in Manila. This is his dream restaurant, yet it is not the only one he opened in the capital of the Philippines. Vask is instead a modern tapas bar, and ArroZeria is a more simple and popular place dedicated to his research on rice

Chele Gonzalez at work on one of the dishes of his gourmet restaurant Gallery Vask in Manila. This is his dream restaurant, yet it is not the only one he opened in the capital of the Philippines. Vask is instead a modern tapas bar, and ArroZeria is a more simple and popular place dedicated to his research on rice

We're back to listen to what Jose Luis Gonzalez - called Chele by everyone - tells us. He decided to leave Europe to move to the East, driven by the desire to find there a new excitement, both on the professional and human level. He then decided to move to the Philippines, in Manila, were he's having a great success with his restaurants, and were he developed a true passion for local culture and ingredients.

by Niccoḷ Vecchia

Read | 10-04-2015 | Dal Mondo

Identità New York 2014

The fifth edition is scheduled from Thursday, October 9th - Sunday, October 12th at Eataly NY

Read more

Identità Milano 2015

A healthy intelligence

The eleventh edition is scheduled from February 8th through 10th 2015

Guida 2015 - Shop now

Tagliolini in spring

Massimo Bottura’s preview of one of the dishes he will present in May at Identità Expo

Tagliolini primavera in astratto [Abstract tagliolini primavera] will be one of the dishes that Massimo Bottura will offer during the first week of Identità Expo San Pellegrino. The chef from Modena will indeed have the role of forerunner of a very rich programme of events, chefs and surprises

Tagliolini primavera in astratto [Abstract tagliolini primavera] will be one of the dishes that Massimo Bottura will offer during the first week of Identità Expo San Pellegrino. The chef from Modena will indeed have the role of forerunner of a very rich programme of events, chefs and surprises

Read | 09-04-2015 | Niccoḷ Vecchia | Identità Expo

Spaghetto Milano

A tasty guarantee: Andrea Ribaldone for six months will be the chef at Identità Expo S.Pellegrino

The special Spaghetto Milano by Andrea Ribaldone: Paolo Marchi asked the chef, who for six months will be in charge of the restaurant inside Identità Golose’s space at the World Fair, to give a tribute to the town that as of 1st May will host Expo 2015 (photo credits Giorgio Annone)

The special Spaghetto Milano by Andrea Ribaldone: Paolo Marchi asked the chef, who for six months will be in charge of the restaurant inside Identità Golose’s space at the World Fair, to give a tribute to the town that as of 1st May will host Expo 2015 (photo credits Giorgio Annone)

Read | 08-04-2015 | Cinzia Benzi | Identità Expo

In Manila with Chele / 1

An interview with Jose Luis Gonzalez: four years ago the chef left Spain for the Philippines

Jose Luis Gonzalez (though everyone calls him Chele) has always been a traveller. When he arrived in Manila, he fell in love with the Philippines and their culture, on which he’s conducting a very detailed research, which is translated into the dishes he presents in his gourmet restaurant Gallery Vask (tel. +63.917.5461673)
Jose Luis Gonzalez (though everyone calls him Chele) has always been a traveller. When he arrived in Manila, he fell in love with the Philippines and their culture, on which he’s conducting a very detailed research, which is translated into the dishes he presents in his gourmet restaurant Gallery Vask (tel. +63.917.5461673)
Read | 08-04-2015 | Niccoḷ Vecchia | Dal Mondo

Pizza with bubbles at Da Ezio

Denis Lovatel’s format: a family recipe for the dough but with a creative topping

Pizza with bubbles baked in the oven of pizzeria Da Ezio, in Alano di Piave (Bl), tel. +39.0439.779125, pizzeriadaezio.it

"Pizza with bubbles" baked in the oven of pizzeria Da Ezio, in Alano di Piave (Bl), tel. +39.0439.779125, pizzeriadaezio.it

Read | 07-04-2015 | Carlo Passera | Carlo Mangio

The Identità Expo video

A huge success for the presentation. The images celebrating 11 years at the service of fine dining

Read | 06-04-2015 | Carlo Passera | Identità Expo

Donato Marzolla the Londoner

After many years at Rossellinis in Ravello, the maître was called at hotel Baglioni

Donato Marzolla spent 16 years at Rossellinis, the restaurant inside Palazzo Avino, the luxury hotel in Ravello. Thanks to his work, in 2014 Identità Golose awarded him as maître of the year. This was the reasoning: He has the uniform and the approach of a proper maître: a deep knowledge of wines (and not only wines), the right, never imposing recommendation, and the irony that helps solving even the most intricate situation in the dining room

Donato Marzolla spent 16 years at Rossellinis, the restaurant inside Palazzo Avino, the luxury hotel in Ravello. Thanks to his work, in 2014 Identità Golose awarded him as maître of the year. This was the reasoning: "He has the uniform and the approach of a proper maître: a deep knowledge of wines (and not only wines), the right, never imposing recommendation, and the irony that helps solving even the most intricate situation in the dining room"

Read | 04-04-2015 | Donato Marzolla | In sala

Flore’s forest

Beaver essence, roe deer heart... The thoughts and steps behind a recipe by the Sardinian chef

Signals of Identity, the dish presented at Identità Estreme by Roberto Flore of the Nordic Food Lab in Copenhagen. Beside its delicious appearance, the dish aims at launching a message for the safeguard of our precious ecosystems, whether in the woods or not (photo credits Brambilla/Serrani)

"Signals of Identity", the dish presented at Identità Estreme by Roberto Flore of the Nordic Food Lab in Copenhagen. Beside its delicious appearance, the dish aims at launching a message for the safeguard of our precious ecosystems, whether in the woods or not (photo credits Brambilla/Serrani)

Read | 04-04-2015 | Roberto Flore | Nordic Food Lab

Is a Green Easter possible?

Some alternatives to a meat-based feast: from the choices made by some chefs to Alice Delcourt’s recipe

Alice Delcourt of Erba Brusca in Milan presented us with the recipe of her Tarte tatin with withered tomatoes and baked aubergines

Alice Delcourt of Erba Brusca in Milan presented us with the recipe of her Tarte tatin with withered tomatoes and baked aubergines

Read | 03-04-2015 | Lisa Casali | Green

The Expo we want

Twenty-five great Italian chefs and as many wishes for the approaching World Fair

A group photo in the shade of the Sforza Castle in Milan with all the chefs who participated, yesterday morning, in the conference presenting Identità Expo. We asked each one of them: What would like from Expo? (photo and photo gallery by Brambilla/Serrani)

A group photo in the shade of the Sforza Castle in Milan with all the chefs who participated, yesterday morning, in the conference presenting Identità Expo. We asked each one of them: "What would like from Expo?" (photo and photo gallery by Brambilla/Serrani)

Read | 02-04-2015 | Gabriele Zanatta | Identità Expo

Easterlicious

Recommendations and interesting places in Italy to celebrate the holidays properly. North to South

The table set outside restaurant Dolada in Plois d'Alpago (Belluno). This is one of the destinations chosen by our food lovers in today’s survey on where to dine on Easter Day and Easter Monday (Photo Dolada/facebook)

The table set outside restaurant Dolada in Plois d'Alpago (Belluno). This is one of the destinations chosen by our food lovers in today’s survey on where to dine on Easter Day and Easter Monday (Photo Dolada/facebook)

Read | 02-04-2015 | Identità Golose | Dall'Italia

Identità Expo, engines are roaring

The six-months long kermesse was presented at Expo Gate. With chefs and exceptional partners

Paolo Marchi presents Identità Expo’s programme: the highlight of the conference that took place at Expo Gate, with numerous chefs and a large audience
Paolo Marchi presents Identità Expo’s programme: the highlight of the conference that took place at Expo Gate, with numerous chefs and a large audience
Read | 02-04-2015 | Carlo Passera | Identità Expo

A preview of Identità Expo

Today we’re presenting in Milan the mega-event signed by Identità Golose, with the participation of 200 great chefs

The first floor of the Identità Expo restaurant

The first floor of the Identità Expo restaurant

Read | 01-04-2015 | 11:00 | Carlo Passera | Identità Expo

Signals of identity

We reopen the Nordic Food Lab column with the lesson that Roberto Flore held in Milan

Roberto Flore in a shot taken during the lesson at Identità Estreme, last February in Milan. Born in Sardinia in 1982, Flore is the head chef at the Nordic Food Lab in Copenhagen, Denmark, a project dedicated to open-source research on delicious food (photo credits Brambilla/Serrani)

Roberto Flore in a shot taken during the lesson at Identità Estreme, last February in Milan. Born in Sardinia in 1982, Flore is the head chef at the Nordic Food Lab in Copenhagen, Denmark, a project dedicated to open-source research on delicious food (photo credits Brambilla/Serrani)

Read | 31-03-2015 | Roberto Flore | Nordic Food Lab

Freshly cut grass

Antonia Klugmann: research, rigour and strength can be found in her restaurant, Argine a Venc̣

Antonia Klugmann on the stage of Identità Milano 2015 together with Paolo Marchi and Laura Lazzaroni who presented her lecture at the congress. On 17th December she opened her own restaurant, after two years of great success as chef at restaurant Venissa, in Venice, where she also got a Michelin star

Antonia Klugmann on the stage of Identità Milano 2015 together with Paolo Marchi and Laura Lazzaroni who presented her lecture at the congress. On 17th December she opened her own restaurant, after two years of great success as chef at restaurant Venissa, in Venice, where she also got a Michelin star

Read | 30-03-2015 | Sara Salmaso | Dall'Italia

One for Expo, all for Expo

Italian institutions met in Florence to support the event. Chefs were represented by Cracco

Yesterday in Florence, the second stop of Expo delle Idee, after the one in Milan on February 7th. The numerous institutional representatives at Palazzo Vecchio

Yesterday in Florence, the second stop of Expo delle Idee, after the one in Milan on February 7th. The numerous institutional representatives at Palazzo Vecchio

Read | 29-03-2015 | Sara Salmaso | Primo piano
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