For a global cuisine

Claudio Liu of Iyo illustrates the ideas and inspirations collected at Expo delle Idee, for the the future of restaurants

Claudio Liu, Italian-Chinese patron at restaurant Iyo in Milan, was one of the participants in the discussion on restaurants – coordinated by Paolo Marchi – at Expo delle Idee, organised in Milan last 7th February. Today a second event is taking place, in view of the creation of the Carta di Milano, this time at the Ministry guided by Maurizio Martina. We will soon give you a detailed report on this

Claudio Liu, Italian-Chinese patron at restaurant Iyo in Milan, was one of the participants in the discussion on restaurants – coordinated by Paolo Marchi – at Expo delle Idee, organised in Milan last 7th February. Today a second event is taking place, in view of the creation of the Carta di Milano, this time at the Ministry guided by Maurizio Martina. We will soon give you a detailed report on this

Sitting at the Round Table organised by the Ministry for Agricultural Policies and, in particular, at the table "Aggiungi un posto a tavola: la ristorazione di domani", dedicated to the future of restaurants and coordinated by Paolo Marchi, was a very interesting and stimulating experience. The opportunity for confrontation with other professionals, each one with their business philosophy, their vision of food and the restaurant industry, let some complex themes emerge as well as visions that were sometimes opposite.

by Claudio Liu

Read | 01-03-2015 | Penna al cuoco

Risotto with Ashes and Arctic char

Eugenio Boer presents the recipe for one of his new dishes at Essenza, which he recently opened in Milan

Dutch-Italian chef Eugenio Jacques Christian Boer, after closing the experience with Enocratia and some consultancy jobs, a few weeks ago returned to direct the kitchen of a gourmet restaurant. Essenza, in Via Marghera in Milan (tel. +39.02.4986865) – of which we wrote here. The latter was also one of the restaurants participating in Birra Moretti’s Il piacere in abito da sera. It was on that very occasion that we had the opportunity to taste this splendid dish, perfectly paired with Birra Moretti Grand Cru

Dutch-Italian chef Eugenio Jacques Christian Boer, after closing the experience with Enocratia and some consultancy jobs, a few weeks ago returned to direct the kitchen of a gourmet restaurant. Essenza, in Via Marghera in Milan (tel. +39.02.4986865) – of which we wrote here. The latter was also one of the restaurants participating in Birra Moretti’s Il piacere in abito da sera. It was on that very occasion that we had the opportunity to taste this splendid dish, perfectly paired with Birra Moretti Grand Cru

This dish is strongly reminiscent of my beautiful experience beside Norbert Niederkofler at St.Hubertus in San Cassiano, in Alta Val Badia. I have balanced the flavours based on the sweet cooking of the arctic char and inspired by the mountains where it lives. I thus needed a good risotto as a base, made fresh with a nice mix of herbs, not too heavy and with a few “special” notes. This is why there’s oil aromatised with ashes and the horseradish is raw. I then needed some crispiness - I found it in the arctic char roe which is sparkling and not too sapid.

by Eugenio Jacques Christian Boer

Read | 01-03-2015 | Signature Dishes

Fratelli d'Italia

In Negrini and Pisani’s philosophy, intelligent solutions to avoid our identitarian impasse

Fabio Pisani and Alessandro Negrini, co-chefs at Il Luogo di Aimo e Nadia in Milan on the stage of Identità Milano. With Danilo Giaffreda, author of this article, they gave life to a lesson focused on the records of our culinary tradition, the forerunners of many of today’s trends in international fine dining (photo Brambilla/Serrani)

Fabio Pisani and Alessandro Negrini, co-chefs at Il Luogo di Aimo e Nadia in Milan on the stage of Identità Milano. With Danilo Giaffreda, author of this article, they gave life to a lesson focused on the records of our culinary tradition, the forerunners of many of today’s trends in international fine dining (photo Brambilla/Serrani)

Two weeks ago I was on the stage of the Auditorium at Identità Milano, speaking with Alessandro Negrini and Fabio Pisani, the two young chefs of Il Luogo di Aimo e Nadia. The pretext was the story of the historic restaurant in Milan, as seen through their perception. The – more ambitious – objective was to speak about Italy and the Italian restaurant scene starting from their experience.

by Danilo Giaffreda

Read | 27-02-2015 | Dall'Italia

Ariston, a black swan in Cortina

The Piccolin brothers divide themselves between the Alpine restaurant and their vineyards in Umbria

Risotto creamed with pumpkin, stir-fried porcini with thyme and a reduction of balsamic vinegar from Modena, an excellent first course by Roby Piccolin, chef at restaurant-pizzeria Ariston in Cortina d'Ampezzo, Belluno

Risotto creamed with pumpkin, stir-fried porcini with thyme and a reduction of balsamic vinegar from Modena, an excellent first course by Roby Piccolin, chef at restaurant-pizzeria Ariston in Cortina d'Ampezzo, Belluno

Un tempo a Cortina d’Ampezzo, l’Ariston era un cinema e se la memoria non mi ha tradito del tutto anche un albergo su via Guglielmo Marconi, proprio di fronte a quella che era la stazione dei treni (a scartamento ridotto, poco più di un giocattolo che il boom degli anni Sessanta ha spazzato via) e che da mezzo secolo accoglie le corriere. Trasformato lo stabile in un condominio e chiuso il cinematografo, il nome ora troneggia sulle insegne di un’agenzia immobiliare, un bar-gelateria e un ristorante-pizzeria.

Ora mi sta a cuore quest’ultima realtà, nella quale si impegnano a fondo i fratelli Piccolin, con il maggiore...

by Paolo Marchi

Read | 25-02-2015 | Cibi Divini

Strictly tomato

Spaghetti versus risotto? The Costardi brothers play with two essential elements in Italian cuisine

Christian and Manuel: the two Costardi brothers for many years now have been the chefs of the Hotel Cinzia in Vercelli, a family business since four generations. They are obviously very familiar with rice, too. However, this year they were invited on stage at Identità di Pasta, during the Congress held in February in Milan. They also recently decided to put in their menu a Spaghettone with tomato and basil, which has a lot to share with one of their famous rice dishes (photo credit Brambilla/Serrani)

Christian and Manuel: the two Costardi brothers for many years now have been the chefs of the Hotel Cinzia in Vercelli, a family business since four generations. They are obviously very familiar with rice, too. However, this year they were invited on stage at Identità di Pasta, during the Congress held in February in Milan. They also recently decided to put in their menu a Spaghettone with tomato and basil, which has a lot to share with one of their famous rice dishes (photo credit Brambilla/Serrani)

Once upon a time there were two boys, Christian and Manuel, both of who attended a kindergarten run by nuns... This is how this story begins because our Risotto al Pomodoro, tomato risotto, was born for the very reason of forgetting the risotto served in kindergarten, which was acid, a light pink colour, overcooked and, let’s say it: disgusting. The Costardi's Tomato Rice is instead now one of our “must”. Besides, since we put it into a tin, it has become a signature dish, as the English would say.

by Christian e Manuel Costardi

Read | 25-02-2015 | Penna al cuoco

Il Mercato del Duomo

A great project by Autogrill together with Slow Food and Niko Romito Formazione was presented in Milan

Sala Alessi was packed with people this morning for the presentation of Il Mercato del Duomo, an ambitious project starting on April 30th, one day before the Expo. It is signed by Autogrill in collaboration with the Università di scienze gastronomiche in Pollenzo and Niko Romito Formazione. 5K square metres over 4 floors, a cathedral dedicated to food culture. This morning, among others, Niko Romito, Marco Bolasco, Gilberto Benetton, Carlo Petrini and the mayor of Milan Pisapia spoke about it

Sala Alessi was packed with people this morning for the presentation of "Il Mercato del Duomo", an ambitious project starting on April 30th, one day before the Expo. It is signed by Autogrill in collaboration with the Università di scienze gastronomiche in Pollenzo and Niko Romito Formazione. 5K square metres over 4 floors, a "cathedral dedicated to food culture". This morning, among others, Niko Romito, Marco Bolasco, Gilberto Benetton, Carlo Petrini and the mayor of Milan Pisapia spoke about it

Sala Alessi in Palazzo Marino crowded this morning for the presentation of an ambitious project, signed by Autogrill with the essential contribution of Slow Food and Niko Romito Formazione.

by Gabriele Zanatta

Read | 24-02-2015 | Dall'Italia

Lopriore: I’ll work by myself

The chef’s last dinner. He will have a restaurant of his own in Como by the end of 2015

Paolo Lopriore at the end of the farewell dinner at Kitchen in Como. To the left, his maître Stefano Gaiofatto, to the right, fisherman Simone Fraquelli

Paolo Lopriore at the end of the farewell dinner at Kitchen in Como. To the left, his maître Stefano Gaiofatto, to the right, fisherman Simone Fraquelli

We arrive at Kitchen a little late – due to the bad weather – and upset after the news of the week: the clamorous separation between Grand Hotel di Como, under the new Starwood management (that is to say the Americans of Sheraton and other famous brands) and the brilliant chef with hair that looks a bit like Einstein. At Kitchen however, the atmosphere is peaceful: maître Stefano Gaiofatto welcomes with the usual slightly British liveliness, Lopriore is smiling; no blood will be running, except the one necessary for the civet.

by Carlo Passera

Read | 22-02-2015 | 09:00 | Carlo Mangio

Emidio Pepe’s wines at Erba Brusca

The report of an interesting dinner in Milan with the winery from Abruzzo and Alice Delcourt’s dishes

Sofia Pepe of the Emidio Pepe winery in Torano Nuovo (Teramo, Abruzzo) with Danilo Ingannamorte, maître and sommelier at Erba Brusca in Milan. An evening dedicated to Montepulciano and Trebbiano d’Abruzzo (photo by Francesca Bertani)

Sofia Pepe of the Emidio Pepe winery in Torano Nuovo (Teramo, Abruzzo) with Danilo Ingannamorte, maître and sommelier at Erba Brusca in Milan. An evening dedicated to Montepulciano and Trebbiano d’Abruzzo (photo by Francesca Bertani)

Last Friday at Erba Brusca, a really beautiful restaurant with vegetable garden located on Milan’s navigli, we participated in a tasting of Emidio Pepe’s wines. This famous winery from Abruzzo is located in Torano Nuovo, among the winding hills of Teramo: the 12 km separating it from the sea and the winds of Gran Sasso, bestow on these lands a fortunate micro-climate.

by Chiara Nicolini

Read | 24-02-2015 | In cantina

Bocca Rossa in Paris

French chef Sylvain Sendra paid a tribute to his Italian origins with a new restaurant

Sylvain Sendra, 37, one Michelin star, three restaurants. His career in the restaurant industry began at 24 with bistrot Le Temps au Temps

Sylvain Sendra, 37, one Michelin star, three restaurants. His career in the restaurant industry began at 24 with bistrot Le Temps au Temps

Sylvain Sendra is a young Parisian chef, originally from Bresse. After his first bistrot had become successful in 2008, together with his wife Sarah, he opened a restaurant in the fifth arrondissement, Itineraires. He soon received a Michelin star, standing out thanks to his creative, never forced or excessively complicated cuisine. With a great attention...

by Niccolò Vecchia

Read | 23-02-2015 | Dal Mondo

#BestGreen at Identità Milano / 2

We return to the just-concluded Congress to find the most interesting inspirations in terms of sustainability

Enrico Crippa’s Orto d'inverno [Winter kitchen garden] was one of the dishes presented at Identità Milano, in a lesson the chef from Piazza Duomo in Alba dedicated almost entirely to vegetables. This is only one of the green inspirations we collect in this double article

Enrico Crippa’s Orto d'inverno [Winter kitchen garden] was one of the dishes presented at Identità Milano, in a lesson the chef from Piazza Duomo in Alba dedicated almost entirely to vegetables. This is only one of the green inspirations we collect in this double article

Pietro Leemann (Joia - Milan) and his 100% green philosophy are one thing altogether, so emblematic is his coherence and commitment on these themes and on the fact that “what we eat says a lot about us, and the same applies to what we cook, and especially to how we cook it”. Daniela Cicioni (vegan and raw diet consultant) confirms she’s a tireless experimenter, a true pioneer in vegetal fermentation – it was truly enlightening listening to her...

by Lisa Casali

Read | 22-02-2015 | Green

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

#BestGreen at Identità Milano / 1

Lisa Casali and the most interesting ideas on sustainable nutrition at the 2015 congress

This photo of Massimo Bottura is now a “classic: on the stage of Identità Milano 2015 he spoke about recycling culture and the fight against waste. With this article in two episodes, we retrace some of the most significant “green moments in the Congress dedicated to a healthy intelligence

This photo of Massimo Bottura is now a “classic”: on the stage of Identità Milano 2015 he spoke about recycling culture and the fight against waste. With this article in two episodes, we retrace some of the most significant “green” moments in the Congress dedicated to a "healthy intelligence"

Read | 21-02-2015 | Lisa Casali | Green

Identità Milano, everyone’s talking about it

A record media impact: TV, radio, press, web, social... «We’re a communication factory»

Crowded rooms, cameras, notebooks, focused journalists, concentrated bloggers, the world of food communication was literally mobilised: Identità Milano 2015 had an exceptional media impact
 

Crowded rooms, cameras, notebooks, focused journalists, concentrated bloggers, the world of food communication was literally mobilised: Identità Milano 2015 had an exceptional media impact

 

Read | 20-02-2015 | Carlo Passera | Primo piano

A totally new Wicky's

All the details on Priyan’s new ambitious project. Between the Mediterranean sea and Japan

From Sri Lanka, a graduate in Criminology from Colombo University, he’s passionate about martial arts (the katana hanging in one of the rooms is his own) which when he was young led him to travel to Japan. Wicky Priyan opened his restaurant at the end of 2011 and soon conquered a rich number of passionate and faithful fans, who couldn’t wait to sit once again at one of his tables

From Sri Lanka, a graduate in Criminology from Colombo University, he’s passionate about martial arts (the katana hanging in one of the rooms is his own) which when he was young led him to travel to Japan. Wicky Priyan opened his restaurant at the end of 2011 and soon conquered a rich number of passionate and faithful fans, who couldn’t wait to sit once again at one of his tables

Read | 18-02-2015 | Niccolò Vecchia | Dall'Italia

New York, New York

Riccardo Orfino, after Il Luogo di Aimo e Nadia and LadyBù, leaves for the United States. Destination Eataly

Riccardo Orfino, on the right, in the kitchen of LadyBù. The young chef recently left the restaurant in Milan and starting in March he will be in New York, at Eataly, waiting for the opening of the new store on Ground Zero, where he will be assigned the kitchen of the fine dining restaurant

Riccardo Orfino, on the right, in the kitchen of LadyBù. The young chef recently left the restaurant in Milan and starting in March he will be in New York, at Eataly, waiting for the opening of the new store on Ground Zero, where he will be assigned the kitchen of the fine dining restaurant

Read | 19-02-2015 | Niccolò Vecchia | Dal Mondo

Pizza cooked with Scugnizzo

At Identità Milano an electric oven with a super performance. Even Franco Pepe agrees

TheScugnizzo electric oven at Identità di Pizza 2015. Cristian Mastroianni, Franco Pepe’s collaborator, is handing the peel. The oven is produced by Izzo forni, a Neapolitan firm founded in 1951. Scugnizzo has the same performance as a wood oven, without its disadvantages
TheScugnizzo electric oven at Identità di Pizza 2015. Cristian Mastroianni, Franco Pepe’s collaborator, is handing the peel. The oven is produced by Izzo forni, a Neapolitan firm founded in 1951. Scugnizzo has the same performance as a wood oven, without its disadvantages
Read | 18-02-2015 | Carlo Passera | Dall'Italia

Kitchen’s memorable brunch

Lopriore has just reopened his restaurant in Como with a charming Sunday lunch offer

Rice and duck entrails, one of the most intense moments during the brunch designed by Paolo Lopriore, chef-patron at Kitchen, his restaurant inside the Grand Hotel di Como’s park, which has just reopened after the winter break

Rice and duck entrails, one of the most intense moments during the brunch designed by Paolo Lopriore, chef-patron at Kitchen, his restaurant inside the Grand Hotel di Como’s park, which has just reopened after the winter break

Read | 16-02-2015 | Paolo Marchi | Cibi Divini

Italy, the future is in the world

Identità confirmed that being good at home is not enough, you need to grow abroad as well

A panoramic view of the Auditorium hall during a lesson at Identità Golose 2015 when the theme, the leitmotiv, was A Healthy Intelligence. Photos and photo gallery are curated by Francesca Brambilla and Serena Serrani and their team, who work so well each year

A panoramic view of the Auditorium hall during a lesson at Identità Golose 2015 when the theme, the leitmotiv, was A Healthy Intelligence. Photos and photo gallery are curated by Francesca Brambilla and Serena Serrani and their team, who work so well each year

Read | 17-02-2015 | Paolo Marchi | Primo piano

From Western concert flute to cakes

The story of Paola Ziliani in her own words: musical studies, then Alma, and now she’s the pastry chef at Nuova Pasticceria Lady

Paola Ziliani, born in 1976, since June 2013 is the pastry chef at NuovaPasticceria Lady in San Secondo Parmense (via Garibaldi 37, tel. +39.0521.872388)

Paola Ziliani, born in 1976, since June 2013 is the pastry chef at NuovaPasticceria Lady in San Secondo Parmense (via Garibaldi 37, tel. +39.0521.872388)

Read | 15-02-2015 | Paola Ziliani | Penna al cuoco

A menu for Valentine’s Day / 3

Pastry chef Sara Simionato presents her special ice cream created for this day of romance

To celebrate Valentine’s Day, the young pastry chef from Antica Osteria Cera in Lughetto di Campagna Lupia (Venice) created an ice cream with a “spicy” note. With this dessert we complete the menu that started with Iside De Cesare an her husband Romano Gordini’s recipes

To celebrate Valentine’s Day, the young pastry chef from Antica Osteria Cera in Lughetto di Campagna Lupia (Venice) created an ice cream with a “spicy” note. With this dessert we complete the menu that started with Iside De Cesare an her husband Romano Gordinis recipes

Read | 14-02-2015 | Sara Simionato | Dolcezze

Going and then returning

The difficulties and dreams of Aurora Storari from Rome, chef de partie at Hedone, London, at just 22

To the right, with Moreno Cedroni, Aurora Storari. Roman, 22, with a training at Alma, an internship at Mentone’s Mirazur, after the Cucina italiana Master she arrived at Hedone, London, 1 Michelin star. She was soon promoted as the starters’ chef de partie

To the right, with Moreno Cedroni, Aurora Storari. Roman, 22, with a training at Alma, an internship at Mentone’s Mirazur, after the Cucina italiana Master she arrived at Hedone, London, 1 Michelin star. She was soon promoted as the starters’ chef de partie

Read | 29-01-2015 | Aurora Storari | Penna al cuoco

A menu for Valentine’s Day / 2

Romano Gordini tells us about the dish thanks to which he conquered the heart of his wife Iside

After the first course presented by Iside De Cesare, her husband Romano Gordini, who runs restaurant La Parolina in Acquapendente (Viterbo) with her, continues our Valentine’s Day menu with a special recipe. A recipe that had an important role in the story of this beautiful couple

After the first course presented by Iside De Cesare, her husband Romano Gordini, who runs restaurant La Parolina in Acquapendente (Viterbo) with her, continues our Valentine’s Day menu with a special recipe. A recipe that had an important role in the story of this beautiful couple

Read | 13-02-2015 | Romano Gordini | Signature Dishes

Identità continues. Meanwhile, it’s a boom

The event in Milan ends with record numbers and passes the baton to Identità Expo

Final group photo for the large team that gave life to Identità Milano 2015

Final group photo for the large team that gave life to Identità Milano 2015

Read | 11-02-2015 | Carlo Passera | Primo piano

A menu for Valentine’s Day / 1

Iside De Cesare gifts us and her husband with a recipe for this holiday, a soft Carbonara

Starting today and until February 14th, we will publish three recipes for a Valentine’s menu, for all those who fancy getting started with pots and pans and preparing something special. We start with Iside De Cesare, who runs restaurant La Parolina in Acquapendente (Viterbo) together with her husband Romano Gordini. Tomorrow, instead, we will discover her partner’s recipe

Starting today and until February 14th, we will publish three recipes for a Valentine’s menu, for all those who fancy getting started with pots and pans and preparing something special. We start with Iside De Cesare, who runs restaurant La Parolina in Acquapendente (Viterbo) together with her husband Romano Gordini. Tomorrow, instead, we will discover her partner’s recipe

Read | 12-02-2015 | Iside De Cesare | Signature Dishes

The sweetest final curtain

The eleventh edition of Identità is archived with the great lessons from the world’s pastry makers

ENLIGHTED. A fragment of the masterly presentation by Corrado Assenza, the second speaker in the final afternoon in the Auditorium hall. With him, on the stage, his son Francesco and his homonymous Corrado, who has been by his side for 30 years at Caffè Sicilia in Noto (Siracusa). Photo credits Brambilla/Serrani. Translation by Slawka G. Scarso

ENLIGHTED. A fragment of the masterly presentation by Corrado Assenza, the second speaker in the final afternoon in the Auditorium hall. With him, on the stage, his son Francesco and his homonymous Corrado, who has been by his side for 30 years at Caffè Sicilia in Noto (Siracusa). Photo credits Brambilla/Serrani. Translation by Slawka G. Scarso

Read | 10-02-2015 | Sonia Gioia | Primo piano

Great chefs from Veneto

Cracco gives the initial blessing to a morning entirely dedicated to the North-East of Italy: Cogo, Damini, Lionello Cera and Perbellini

The morning in the Auditorium hall at Identità Milano on day 3 sets the lights on the great protagonists of Venetian cuisine. Left to right, Carlo Cracco (Vicenza), Lorenzo Cogo of El Coq in Marano Vicentino (Vi), Giorgio Damini of Damini e Affini (Arzignano, Vicenza), Lionello Cera of Antica Osteria Cera in Campagna Lupia (Venezia) and Giancarlo Perbellini of Casa Perbellini (Verona). Photo credits Brambilla/Serrani. Translation by Slawka G. Scarso

The morning in the Auditorium hall at Identità Milano on day 3 sets the lights on the great protagonists of Venetian cuisine. Left to right, Carlo Cracco (Vicenza), Lorenzo Cogo of El Coq in Marano Vicentino (Vi), Giorgio Damini of Damini e Affini (Arzignano, Vicenza), Lionello Cera of Antica Osteria Cera in Campagna Lupia (Venezia) and Giancarlo Perbellini of Casa Perbellini (Verona). Photo credits Brambilla/Serrani. Translation by Slawka G. Scarso

Read | 10-02-2015 | Alessandra Meldolesi | Primo piano
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