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)

Survey: we asked some forty journalists and friends to recommend a pleasant trip to dine out on Sunday 5th and Monday 6th April, that is to say on Easter Day and Easter Monday. Here are their answers.

Read | 02-04-2015 | Dall'Italia

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

Identità Expo was presented at Expo Gate in Milan, a great event within the event presenting signature fine dining inside the World Fair in an unprecedented format: six months in a row, every day from 10 am to 11 pm, with lessons, events, conferences and cooking shows. With a brand new element: the new concept will host a temporary restaurant of the highest quality. The protagonists will be the best chefs from Italy and abroad, who will alternate themselves presenting their creations in an exclusive location, overlooking the decumano, the main street in the heart of Expo Milano 2015.

by Carlo Passera

Read | 01-04-2015 | 11:00 | 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)

I’ve always been intrigued by the infinite potential of the use of aromas in the kitchen: imagine how a perfume can influence our choices, recall the emotions of distant stories, making moments that were kept at the bottom of our memory vivid once again.

by Roberto Flore

Read | 31-03-2015 | Nordic Food Lab

Freshly cut grass

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

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

La primavera d’ora in poi avrà per me il gusto della Polentina Verde di sciopit, semi di papavero e violette di campo di Antonia Klugmann. All’Argine a Vencò a Dolegna del Collio in una località equidistante tra Gorizia, Udine e Trieste...

by Sara Salmaso

Read | 30-03-2015 | 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

There was energy and trust, yesterday at Palazzo Vecchio in Florence for Expo delle Idee, the second stop that followed the meeting in Milan on 7th February and ended with a speech by the President of Italy Sergio Mattarella. In view of the final rush towards Expo Milano 2015, institutions, entrepreneurs and intellectuals met to examine the status of the “Carta di Milano” and how the 8,000 towns in Italy are getting ready.

by Sara Salmaso

Read | 29-03-2015 | Primo piano

Israel, a mosaic of aromas

Looking for delicacies in Tel Aviv and Jerusalem: food here recalls a thousand different traditions

The many flavours of Israeli cuisine: we’re in Jerusalem, at Azura, connected with Slow Food Israel (4 Ha'eshkol street, +972.2.6235204)
The many flavours of Israeli cuisine: we’re in Jerusalem, at Azura, connected with Slow Food Israel (4 Ha'eshkol street, +972.2.6235204)

Israel can consider developing a haute cuisine, as we recalled here, counting also on a food sector offering excellent products. The markets in the main centres – Jerusalem, Haifa and Tel Aviv – are magical places overflowing with delicious food. If you happen to visit the latter city, a visit to Jaffa is a must.

by Carlo Passera

Read | 28-03-2015 | Carlo Mangio

Victoire’s Milan

She arrived in Italy from Congo, to study law. Instead, she became an excellent chef

Victoire Gouloubi began to cook at home, when she was still in Congo, yet it was the studies and experience acquired in Italy that transformed her into a chef. She opened her own restaurant early in 2014: it’s called Victoire and is located in Milan, in Via Accademia 56, tel. +39.02.2615430

Victoire Gouloubi began to cook at home, when she was still in Congo, yet it was the studies and experience acquired in Italy that transformed her into a chef. She opened her own restaurant early in 2014: it’s called Victoire and is located in Milan, in Via Accademia 56, tel. +39.02.2615430

Victoire Gouloubi was born in Brazzaville, Congo, in 1981. In Italy, on top of work, she found a husband and a happy life. A happiness that is also due to the fact she has accomplished her dream of opening her own restaurant in Milan, simply called Victoire. Her food is in fact very Italian, and this is also because she grew up, as a chef, in our country, yet the aromas of her home country often peek in her dishes.

by Niccolò Vecchia

Read | 27-03-2015 | Dall'Italia

Capitan Ego and the safety of the oceans

20 star-chefs, from Adrià to Humm, from Bottura to Roca, will cook blue tailed fish to support Oceana

A souvenir photo with the chefs participating in the conference presenting Oceana’s project. They met on the most beautiful beach in San Sebastian on the morning of 17th March. Left to right: Ashley Palmer-Watts, José Luis Gonzàlez, Normand Laprise, Rodolfo Guzmàn, Joan Roca, Elena Arzak, Joachim Wissler, Ferran Adrià, Gaston Acurio, Grant Achatz, Heinz Reitbauer, Brett Graham, Daniel Humm, Massimo Bottura, Enrique Olvera, Pedro Subijana, Andoni Luiz Aduriz and Alex Atala

A souvenir photo with the chefs participating in the conference presenting Oceana’s project. They met on the most beautiful beach in San Sebastian on the morning of 17th March. Left to right: Ashley Palmer-Watts, José Luis Gonzàlez, Normand Laprise, Rodolfo Guzmàn, Joan Roca, Elena Arzak, Joachim Wissler, Ferran Adrià, Gaston Acurio, Grant Achatz, Heinz Reitbauer, Brett Graham, Daniel Humm, Massimo Bottura, Enrique Olvera, Pedro Subijana, Andoni Luiz Aduriz and Alex Atala

The idea is one that makes you jump from back to feet, Save the Oceans: feed the world in the words of Oceana, the foundation in Washington promoting it. Oceana, 2001, with Andrew Sharpless at its head since 2003 – in the spring of 2013 he was the author of The perfect protein, a book that is now once again in the limelight thanks to the event launched in mid-March in San Sebastian, Spain.

An info that is hardly negligible: Oceana is the largest organisation for the safeguard of the sea, it controls as many as

by Paolo Marchi

Read | 24-03-2015 | Dal Mondo

Tel Aviv, the taste of peace

Open Restaurants offers the chance to meet the chefs working in the most dynamic city in Israel. And we learn that...

Group photo with the creative chefs from Tel Aviv participating in Open Restaurants

Group photo with the creative chefs from Tel Aviv participating in Open Restaurants

«Israel surrounds Tel Aviv. If Israel will be better, Tel Aviv will be great» says Oren Schnabel while smiling and joking. In the country’s third city there’s a damn strong desire to overcome historical problems and religious fanaticism. Tensions appear distant, you can enjoy a sort of dolce vita capable of attracting many of our young fellow countrymen. «We are very happy here», says Fabiana Magri, from Genoa, now project manager at Colorfood, a project that puts together a chef, a photographer and a stylist, all created by Dan Lev: they will also be at Expo 2015 with crossovers of art and food involving great Italian chefs.

by Carlo Passera

Read | 23-03-2015 | Carlo Mangio

Spain and Japan are set to start

The two countries reveal the culinary ideas that will liven up their pavilions at Expo 2015

A photo of the future pavilion of Spain at Expo Milano 2015: while the day of the opening is approaching, the presentations and the previews of what will happen at the World Fair increase

A photo of the future pavilion of Spain at Expo Milano 2015: while the day of the opening is approaching, the presentations and the previews of what will happen at the World Fair increase

Little over a month and we will be able to discover them all, one by one. In the next days, however, there will be many previews of the pavilions dedicated to the countries participating in Expo Milano 2015, and we will do our best to report on them. We start with Spain and Japan, which last week began to unveil the culinary projects and the sites dedicated to the World Fair.

Read | 21-03-2015 | Dall'Italia

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

In Crippa’s vegetable garden

Biodynamic agriculture, hyper-seasonality and a dream to grow. The secrets of a master of vegetal cuisine

Enrico Crippa, chef at Piazza Duomo, 3 Michelin stars. Behind him, Walter Danusso, farmer in the Langhe. From the vegetable garden they tend to, right outside Barolo, comes a large part of the vegetables, fruits and herbs that are served at the 3 Michelin star restaurant in Alba (Cuneo) and in the restaurant below (photos in this article are by Brambilla/Serrani, translation by Slawka G. Scarso)

Enrico Crippa, chef at Piazza Duomo, 3 Michelin stars. Behind him, Walter Danusso, farmer in the Langhe. From the vegetable garden they tend to, right outside Barolo, comes a large part of the vegetables, fruits and herbs that are served at the 3 Michelin star restaurant in Alba (Cuneo) and in the restaurant below (photos in this article are by Brambilla/Serrani, translation by Slawka G. Scarso)

Read | 20-03-2015 | Gabriele Zanatta | Zanattamente buono

Marchesi’s 85 candles

An exclusive interview with the greatest chef of all. Speaking about his past, his present and a little of his future too

Identità Milano 2007: Gualtiero Marchesi receives the homage of Pierre Troisgros

Identità Milano 2007: Gualtiero Marchesi receives the homage of Pierre Troisgros

Read | 19-03-2015 | Carlo Passera | Dall'Italia

Creating means not copying

On the occasion of his birthday, Gualtiero gives a present himself: a decalogue for the contemporary cook

Gualtiero Marchesi portrayed by Luisa Valieri inside Marchesino, the restaurant next to Teatro alla Scala in Milan

Gualtiero Marchesi portrayed by Luisa Valieri inside Marchesino, the restaurant next to Teatro alla Scala in Milan

Read | 19-03-2015 | Paolo Marchi | Primo piano

France celebrates its past

On 19th March, 1,300 chefs will cook French cuisine, 100 among them are Italians. Still, la grandeur is a memory

Read | 18-03-2015 | Paolo Marchi | Dal Mondo

Identità Milano rock 'n' roll

The official video of the 11th edition of the congress. A subjective journey to the rhythm of the Black Keys

Read | 18-03-2015 | Francesca Brambilla, Federico Cicogna e Serena Serrani | Primo piano

Tickets and Pakta, unlimited flavours

The new life of the Adrià brothers: memorable tastings in their restaurants (yet not in all of them …)

Albert Adrià (full name: Albert Adrià Acosta, hence the triple stylised “A in his logo) is the soul of the restaurants grouped under the Bcn5.0 “umbrella. We visited three of them, the main ones: two unforgettable meals, and a disappointing one

Albert Adrià (full name: Albert Adrià Acosta, hence the triple stylised “A” in his logo) is the soul of the restaurants grouped under the Bcn5.0 “umbrella”. We visited three of them, the main ones: two unforgettable meals, and a disappointing one

Read | 17-03-2015 | Carlo Passera | Carlo Mangio

The new life of the Adrià brothers

They’re about to open in Ibiza with the Cirque du Soleil and postponing Enigma in Barcelona. With a new strategy...

Ferran and Albert Adrià portrayed in Inspiring Chefs, the photographic project signed last year by Martin Schoellerfor Lavazza. A prophetic image: the Adrià are about to open a place in Ibiza which will blend food and entertainment, together with the Cirque du Soleil

Ferran and Albert Adrià portrayed in Inspiring Chefs, the photographic project signed last year by Martin Schoellerfor Lavazza. A prophetic image: the Adrià are about to open a place in Ibiza which will blend food and entertainment, together with the Cirque du Soleil

Read | 16-03-2015 | Carlo Passera | Carlo Mangio

Chefs repopulating the oceans

Tomorrow, in Spain, some of the greatest chefs in the world will meet for a noble cause

Tomorrow, at the Basque Culinary Centre in San Sebastian, some of the greatest chefs in the world will meet to support Oceana’s campaign “Save the Oceans: Feed the World”. Overfishing is emptying the seas, with serious repercussions on the possibility to feed the world’s population (photo Steve DeNeef)

Tomorrow, at the Basque Culinary Centre in San Sebastian, some of the greatest chefs in the world will meet to support Oceana’s campaign “Save the Oceans: Feed the World”. Overfishing is emptying the seas, with serious repercussions on the possibility to feed the world’s population (photo Steve DeNeef)

Read | 16-03-2015 | Identità Golose | Dal Mondo

Our homage to all chefs

In the film narrating Identità 2015 an applause dedicated to those who work between dining room and kitchen

Read | 13-03-2015 | Paolo Marchi | Primo piano

Professor Oldani

The chef from D'O gave a lesson at the prestigious HEC school in Paris. And reveals two important projects

Davide Oldani, chef at D'O in Cornaredo, Milan, teaching at HEC in Paris, a sort of Bocconi in the Ville Lumière (the best Business school in Europe according to the Financial Times). He illustrated the D'O case-study and the concept of Pop Cuisine, after he did the same one year and a half ago at Harvard. In October he will open Food, a restaurant in Manila, in the Philippines, and in a few weeks time he will unveil the details of his new great restaurant in Cornaredo

Davide Oldani, chef at D'O in Cornaredo, Milan, teaching at HEC in Paris, a sort of Bocconi in the Ville Lumière (the best Business school in Europe according to the Financial Times). He illustrated the D'O case-study and the concept of Pop Cuisine, after he did the same one year and a half ago at Harvard. In October he will open Food, a restaurant in Manila, in the Philippines, and in a few weeks time he will unveil the details of his new great restaurant in Cornaredo

Read | 12-03-2015 | Gabriele Zanatta | Dal Mondo

In Margaret Xu’s garden

The new Cantonese cuisine at Yin Yang in Hong Kong. Contemporary, sustainable, healthy

Margaret Xu outside Yin Yang, her restaurant in Hong Kong, a small white house on the beach, capable of giving new lymph to traditional Cantonese cuisine. Her passion for the vegetable garden was such that it generated a small organic farm, supplying the entire restaurant

Margaret Xu outside Yin Yang, her restaurant in Hong Kong, a small white house on the beach, capable of giving new lymph to traditional Cantonese cuisine. Her passion for the vegetable garden was such that it generated a small organic farm, supplying the entire restaurant

Read | 11-03-2015 | Lisa Casali | Green

The titanic Lombardo

The chef from Locanda Severino in Caggiano and his most famous dish: Pizza in Black, a tribute to Scabin

In a Brambilla/Serrani picture from Identità Milano 2015, Vitantonio Lombardo, chef and owner of the Locanda Severino in Caggiano: the last village in Campania right before Basilicata, in the province of Salerno. Using Sonia Gioia's words, A chef who's a little bit crazy and a little bit titanic, who decided to remain in the place he was born in

In a Brambilla/Serrani picture from Identità Milano 2015, Vitantonio Lombardo, chef and owner of the Locanda Severino in Caggiano: the last village in Campania right before Basilicata, in the province of Salerno. Using Sonia Gioia's words, "A chef who's a little bit crazy and a little bit titanic, who decided to remain in the place he was born in"

Read | 10-03-2015 | Sonia Gioia | Alice in gourmetland

Determination and passion

Young Giulia Fidone, a member of the staff at Hotel de Russie chose dining room work without any hesitation

Giulia Fidone, in a photo taken on the stage of Identità Milano 2015 during Il signore non è servito, a show put on by association Noi di sala, with actor Marco Giallini as the protagonist. Giulia works in the dining room at Jardin de Russie, inside the Hotel de Russie in Via del Babuino in Rome

Giulia Fidone, in a photo taken on the stage of Identità Milano 2015 during "Il signore non è servito", a show put on by association Noi di sala, with actor Marco Giallini as the protagonist. Giulia works in the dining room at Jardin de Russie, inside the Hotel de Russie in Via del Babuino in Rome

Read | 09-03-2015 | | In sala

The alliance of women in the food sector

In Bilbao, the first world forum dedicated to women’s views on food. Here’s Cristina Bowerman’s report

The Parabere Forum took place in Bilbao. There were many Italian representatives, including Cristina Bowerman whom we asked to write about it

The Parabere Forum took place in Bilbao. There were many Italian representatives, including Cristina Bowerman whom we asked to write about it

Read | 05-03-2015 | Cristina Bowerman | Penna al cuoco

The Burns phenomenon

Gelato, the soup test, the dream of returning to Europe. A chat with the chef from Luksus

39-year-old Canadian chef Daniel Burns of restaurant Luksus at Thorst, a bistro seating 26 people included in a beer bar in Greenpoint, Brooklyn, New York, one Michelin star without having a single wine in the list. Why beer?, he explained during his lesson at Identità Milano, why not? (photo credits Brambilla/Serrani)

39-year-old Canadian chef Daniel Burns of restaurant Luksus at Thorst, a bistro seating 26 people included in a beer bar in Greenpoint, Brooklyn, New York, one Michelin star without having a single wine in the list. "Why beer?", he explained during his lesson at Identità Milano, "why not?" (photo credits Brambilla/Serrani)

Read | 05-03-2015 | Gabriele Zanatta | Zanattamente buono
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