Identità Expo

Slovenia in 5 steps

Salt, bees, spas, sport, fresh air and (a little) food. All the symbols of Ljubljana’s pavilion

Tomaz Kavcic - chef at Pri Lojzetu in Zemono, half an hour’s drive from the Italian border – here at the entrance of his country’s pavilion, Slovenia. Using his hands the chef filters salt crystals from Piran, one of the country’s most important symbols

Tomaz Kavcic - chef at Pri Lojzetu in Zemono, half an hour’s drive from the Italian border – here at the entrance of his country’s pavilion, Slovenia. Using his hands the chef filters salt crystals from Piran, one of the country’s most important symbols

Non fosse per la scritta I Feel Slovenia, impressa a caratteri cubitali, difficilmente scorgeresti il padiglione dell’ex feudo jugoslavo a Expo. All’ingresso sono piazzate piccole postazioni di street food che fanno un poco ombra. Ma a illuminarci la via c’è Tomaz Kavcic, il Cracco di Slovenia – e chef di Identità Expo fino a domani sera, con un menu sulle variazioni di brodo che conquista. E’ lui a introdurci ai contenuti di un complesso piuttosto discreto, giocato su cinque simboli importanti del paese che confina col nostro (incredibilmente, non tutti gli italiani lo sanno). Il primo è anche un emblema della cucina di Kavcic: il sale. Era il 2007 quando il folletto del Vipacco stregò gli spettatori di Identità Milano con la sua piastra di sale. Avvolgeva carne e pesce meglio di una griglia d’acciaio. A un certo punto, asserì poetico «Il sale è quel pezzo di mare che non è voluto tornare al cielo».

by Gabriele Zanatta

Read | 30-05-2015 | 10:00 | Tutto Expo

North America applauds us

Yesterday the first of four events signed by Identità Golose-Eataly celebrating our biodiversity

The protagonists of last night’s dinner, the first of four dedicated to Italian biodiversity: left to right: Paolo Marchi, Cristina Bowerman, Marco Stabile, Oscar Farinetti, Luca Montersino, Lidia Bastianich, Kelly Jeun, Eduardo Valle Lobo and Sergio Capaldo

The protagonists of last night’s dinner, the first of four dedicated to Italian biodiversity: left to right: Paolo Marchi, Cristina Bowerman, Marco Stabile, Oscar Farinetti, Luca Montersino, Lidia Bastianich, Kelly Jeun, Eduardo Valle Lobo and Sergio Capaldo

For some time now Oscar Farinetti has appeared to be obsessed by Italian biodiversity. He speaks about it, at length, all the time and on every occasion; he invests time, money and energies in spreading this concept, offers plenty of data, which right-wing newspapers enjoy questioning just to go against this “left-wing” entrepreneur supporting Renzi. That is to say for the sake of being biased.

by Carlo Passera

Read | 28-05-2015 | 10:00 | Identità Expo

The Korean dossier

In Seoul, with fermented food, picturesque markets and contemporary restaurants. A journey in 65 photos

Ginseng roots stacked in Noryangin, the largest fish and vegetable market in Seoul. The cooking in this Asian megalopolis is under the global spotlight thanks to the attention it has always paid to fermented food. And thanks to a generation of young chefs who are redefining the country’s culinary rules. We went to meet them

Ginseng roots stacked in Noryangin, the largest fish and vegetable market in Seoul. The cooking in this Asian megalopolis is under the global spotlight thanks to the attention it has always paid to fermented food. And thanks to a generation of young chefs who are redefining the country’s culinary rules. We went to meet them

Fermentation, everyone’s speaking about it. People noticed there’s a B-side to express cuisine. That raw materials cooked after being picked or caught are not necessarily better than those left to rest for months (or years) in contact with the “cold fire” of bacteria (a brilliant definition given by American writer Michael Pollan). An eternal instinct which today is the object of an evaluation going beyond the initial meaning of this technique, born to give longer life to a particular food in harsh climates or during famine.

by Gabriele Zanatta

Read | 26-05-2015 | Zanattamente buono

The Flanders Rebels

On Monday and Tuesday, at Identità Expo, two great dinners with the news stars in Flemish cuisine

Thomas Locus, chef at Bistro Margaux in Sint-Martens-Bodegem, is one of the 22 Flanders Kitchen Rebels, a group of Flemish chefs under 35 who are renewing Flemish gastronomy. He will be one of the protagonists in the two dinner events, this Monday and Tuesday at Identità Expo

Thomas Locus, chef at Bistro Margaux in Sint-Martens-Bodegem, is one of the 22 Flanders Kitchen Rebels, a group of Flemish chefs under 35 who are renewing Flemish gastronomy. He will be one of the protagonists in the two dinner events, this Monday and Tuesday at Identità Expo

Four extraordinary and young protagonists in the Flemish culinary new wave are about to arrive at Identità Expo. The collaboration between Identità Golose and Visit Flandres – the Flemish Tourism Organization thus continues, after the presence of Flanders as guest nation in the 2013 Identità Milano congress. On Monday 25th and Tuesday 26th May we will thus host a few representatives of the Flanders Kitchen Rebels, a group of 22 chefs, all under 35, united by a common passion for gastronomy and for the excellent raw materials of their land.

by Niccoḷ Vecchia

Read | 24-05-2015 | Identità Expo

Temple food in Seoul

In South Korea, discovering the incredibly current millennial diet of Buddhist nuns

Venerable Buddhist nun Gye-Ho in front of dozens of onggi, traditional Korean containers used to store fermented and marinated food. This is the most exciting moment in our visit to th temple of Jingwansa, just outside Seoul. A day dedicated to the discovery of the millennial secrets of local Buddhist cuisine

Venerable Buddhist nun Gye-Ho in front of dozens of onggi, traditional Korean containers used to store fermented and marinated food. This is the most exciting moment in our visit to th temple of Jingwansa, just outside Seoul. A day dedicated to the discovery of the millennial secrets of local Buddhist cuisine

Vegetables pulled out of the earth and cooked without ever seeing a fridge (Americans’ farm-to-table). Bowls with the right amount of food to feed guests without wasting anything. Food with anti-cancer properties, low cholesterol and fast to digest. Fermentations and marinades that preserve food while adding umami (= delicious and more complex flavours). Dishes to be shared with each of the guests sitting at the table.

by Gabriele Zanatta

Read | 22-05-2015 | Zanattamente buono

A great Italy in Seoul

Massimo Bottura and Giorgio Nava thrill the young chefs at the congress in South Korea

Massimo Bottura and the enthusiasm of the young Korean colleagues at the end of the lesson held at the Seoul Gourmet Festival this morning (at dawn, in Italy). The chef from Modena held a lesson with his colleague Giorgio Nava, from Milan but living in Cape Town, South Africa, for a long time now. With them, there were also Jordi Roca, Alain Coumont, Pascal Lorange and Juan Amador

Massimo Bottura and the enthusiasm of the young Korean colleagues at the end of the lesson held at the Seoul Gourmet Festival this morning (at dawn, in Italy). The chef from Modena held a lesson with his colleague Giorgio Nava, from Milan but living in Cape Town, South Africa, for a long time now. With them, there were also Jordi Roca, Alain Coumont, Pascal Lorange and Juan Amador

Non è mica detto che, in un congresso che ha luogo a 9mila chilometri dall’Italia, organizzato dal fotografo-scrittore belga Jean-Pierre Gabriel a favore delle nuove leve della cucina sud-coreana, l’Italia debba per forza uscire trionfante. Ma questo succede a Seul, tra gli “oooh” del pubblico per le lezioni di Massimo Bottura e Giorgio Nava, orientate ben oltre la triade spaghetti-pizza-lasagna. Gli Spaghetti che volevano diventare lasagna sono uno dei quattro piatti con cui il modenese ha aperto questa mattina (all’alba in Italia) il Seoul Gourmet Festival. «Sono cresciuto sotto il tavolo di mia mamma mentre tirava la pasta», ha esordito, «la mia cucina comincia qui, da una prospettiva insolita». Noi identitagolosoni conosciamo bene il repertorio che seguirà nel crescendo successivo, scandito da 4 piatti: la lasagna croccante, psychedelic veal not flamed grilled, l’evoluzione della Ceasar’s Salad e Oops mi è caduta la crostata al limone.

by Gabriele Zanatta

Read | 21-05-2015 | Dal Mondo

Master Ichikawa, what a lesson!

The chef of Iyo at Identità Expo with a new team and Claudio Liu. Waiting for his duet with Cedroni

In the middle, master Haruo Ichikawa surrounded by his main collaborators, Masaki Okada e Hiroshi Noda. The chef from Iyo, starred restaurant in Via Piero della Francesca 74, in Milan (tel: +39.02.45476898), was the protagonist of the lesson, yesterday in the afternoon at Identità Expo. He will be back in the same kitchen for the fourhanded lunch on Sunday 7th June with Moreno Cedroni (five courses paired with wines for 90 euros. For reservations expo@magentabureau.it or +39 02 62012701)

In the middle, master Haruo Ichikawa surrounded by his main collaborators, Masaki Okada e Hiroshi Noda. The chef from Iyo, starred restaurant in Via Piero della Francesca 74, in Milan (tel: +39.02.45476898), was the protagonist of the lesson, yesterday in the afternoon at Identità Expo. He will be back in the same kitchen for the fourhanded lunch on Sunday 7th June with Moreno Cedroni (five courses paired with wines for 90 euros. For reservations expo@magentabureau.it or +39 02 62012701)

Ask Claudio Liu what dish he could never take off the menu of his Iyo in Milan – as the author of this piece asked yesterday in the afternoon, during the cooking demonstration dedicated to “Cucine del mondo”, part of Identità Expo – and the 33-year-old patron would say with decision: «A dish from two and a half years ago, Taiyo».

by Carlo Passera

Read | 19-05-2015 | 10:00 | Identità Expo

Eating fish in Milan

We recommend ten trusted places where to taste the sea even on the banks of the Naviglio

'O puorp adda cocere inta'llacua soja: this is one of the dishes that Viviana Varese serves in her Alice Ristorante. This is not just excellent but also so beautiful we chose it as the cover for Identità Golose’s list of the best places where to eat fish in Milan

'O puorp adda cocere inta'llacua soja: this is one of the dishes that Viviana Varese serves in her Alice Ristorante. This is not just excellent but also so beautiful we chose it as the cover for Identità Golose’s list of the best places where to eat fish in Milan

With this new episode in our series on the best restaurants in Milan, we speak about fish. In Milan, so they say, the raw materials are always very fresh because Milan is one of the most important centres in the Italian fish market. This doesn’t mean however that it is that simple to eat a good fishmeal in the shade of the Madonnina. Our selection – without votes and in alphabetical order – will help you not to run aground in the shallows.

by Niccoḷ Vecchia

Read | 18-05-2015 | 10:00 | Fuori Expo

The New York Times speaks about us

The legendary publication from Manhattan covers Identità Expo and quotes Paolo Marchi

Even the prestigious New York Times, one of the most influential and famous publications in the world, covers Identità Expo, the format created by Identità Golose for the 2015 World Fair. They mention a lesson by Andrea Ribaldone, our executive chef, and quote founder and curator Paolo Marchi

Even the prestigious New York Times, one of the most influential and famous publications in the world, covers Identità Expo, the format created by Identità Golose for the 2015 World Fair. They mention a lesson by Andrea Ribaldone, our executive chef, and quote founder and curator Paolo Marchi

Even The New York Times, the legendary publication from Manhattan, speaks about Identità Expo, Identità Golose’s restaurant, about its activity at Expo and its founder Paolo Marchi. They do so in an article titled How to understand Italy, signed by Beppe Severgnini, columnist for Corriere della Sera.

by Carlo Passera

Read | 16-05-2015 | Identità Expo

Labour Argentina

With its silos, the white and light blue pavilion invites to reflect on global food. From the bottom

The entrance to Argentina’s pavilion at Expo. Inside, a restaurant area with traditional specialties (even prices are special, from 5 to 10 euros per dish), a nice multimedia show and performances with industrial percussions

The entrance to Argentina’s pavilion at Expo. Inside, a restaurant area with traditional specialties (even prices are special, from 5 to 10 euros per dish), a nice multimedia show and performances with industrial percussions

Pur non sfoggiando un’installazione concepita da archistar, il padiglione dell’Argentina si staglia con una sua forte presenza, a metà del decumano. La forma è inequivocabile: sono dei giganteschi silos allineati uno accanto all’altro, un complesso architettonico che non lascia a bocca aperta come quello di tanti vicini. Ma è un simbolo indovinato perché non è il momento storico per esibire fuochi artificiali ma sostanza: crisi o non crisi, l’Argentina ha 40 milioni di abitanti ma produce cibo per 400 milioni di persone.

by Gabriele Zanatta

Read | 18-05-2015 | Tutto Expo
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Evan Hanczor: eggs and literature

The chef was in Milan on the occasion of Expo and cooked at the James Beard American Restaurant

Evan Hanczor, right, with George Weld. The latter is the founder of restaurant Egg in Brooklyn, where Hanczor works since 2009. Together they turned it into a point of reference for breakfast, in New York and beyond

Evan Hanczor, right, with George Weld. The latter is the founder of restaurant Egg in Brooklyn, where Hanczor works since 2009. Together they turned it into a point of reference for breakfast, in New York and beyond

Read | 16-05-2015 | 14:00 | Niccoḷ Vecchia | Dal Mondo

A tea on the Decumanum

A journey to Iran’s pavilion. Among ancient wisdom, hot drinks and comfort food specialties

Green tea, lavender, cinnamon tea. These are some of the hot drinks you can taste inside Iran’s pavilion at Expo, together with popular traditional dishes, many based on rice, vegetables and saffron

Green tea, lavender, cinnamon tea. These are some of the hot drinks you can taste inside Iran’s pavilion at Expo, together with popular traditional dishes, many based on rice, vegetables and saffron

Read | 14-05-2015 | 14:00 | Gabriele Zanatta | Tutto Expo

Corn-focused

Starting from its shape, the Mexican pavilion celebrates this essential food for their culture

The Mexican pavilion is on the corner between the Decumanum and the Cardum. Its theme is La semilla de un nuevo mundo: comida, diversidad, patrimonio (The seed of a new world: food, diversity, heritage)
The Mexican pavilion is on the corner between the Decumanum and the Cardum. Its theme is "La semilla de un nuevo mundo: comida, diversidad, patrimonio" (The seed of a new world: food, diversity, heritage)
Read | 13-05-2015 | 10:00 | Niccoḷ Vecchia | Tutto Expo

Ladner and yesterday’s pasta

A standing ovation for the grilled lasagne by the chef of Del Posto, in Milan for Expo

Yesterday’s 100 Layer Lasagne alla Piastra & Tomatoes from Vesuvius is the name Mark Ladner, chef at Del Posto in New York, 4 stars according to the New York Times, gave to his extraordinary first course presented at the end of the week in the restaurant that the James Beard Foundation and the US pavilion at Expo have opened in Piazza della Scala in Milan

Yesterday’s 100 Layer Lasagne alla Piastra & Tomatoes from Vesuvius is the name Mark Ladner, chef at Del Posto in New York, 4 stars according to the New York Times, gave to his extraordinary first course presented at the end of the week in the restaurant that the James Beard Foundation and the US pavilion at Expo have opened in Piazza della Scala in Milan

Read | 10-05-2015 | Paolo Marchi | Tutto Expo

Dutch simplicity

The Netherlands’ pavilion is inspired by conviviality, what with food trucks and live music

From the Decumanum it could almost be taken as a simple restaurant area. It is instead the original and cosy Dutch pavilion: no queues to get inside, a varied and fun culinary offer, many spaces in which to enjoy a few minutes of relax

From the Decumanum it could almost be taken as a simple restaurant area. It is instead the original and cosy Dutch pavilion: no queues to get inside, a varied and fun culinary offer, many spaces in which to enjoy a few minutes of relax

Read | 11-05-2015 | 10:00 | Niccoḷ Vecchia | Tutto Expo

Eating meat in Milan

Rare or well done? Ten restaurants in Milan for lovers of grills and the like

The grill at Ristorante Macelleria Motta in Inzago where the finely selected meat from Piedmont is cooked. This is also sold in the historic shop in Bellinzago Lombardo. This is one of the ten places we recommend to carnivores in town

The grill at Ristorante Macelleria Motta in Inzago where the finely selected meat from Piedmont is cooked. This is also sold in the historic shop in Bellinzago Lombardo. This is one of the ten places we recommend to carnivores in town

Read | 11-05-2015 | Niccoḷ Vecchia | Fuori Expo

Niederkofler, mountain taste

The chef from Alto Adige presents his menu for Contemporary Italian Chefs at Identità Expo

Norbert Niederkofler will be the protagonist at Identità Expo during the lunch events on Monday and Tuesday

Norbert Niederkofler will be the protagonist at Identità Expo during the lunch events on Monday and Tuesday

Read | 09-05-2015 | 10:00 | Carlo Passera | Identità Expo

Alciati meets Perdomo

A Piedmontese and Uruguayan starred couple for the first not-to-be-missed four-handed lunch at Identità Expo

Matias Perdomo, left, and Ugo Alciati are to launch Identità Expo’s Sunday lunches. Every week, we will present a unique menu, the result of the meeting of two great cuisine professionals, one from Italy, one from abroad

Matias Perdomo, left, and Ugo Alciati are to launch Identità Expo’s Sunday lunches. Every week, we will present a unique menu, the result of the meeting of two great cuisine professionals, one from Italy, one from abroad

Read | 08-05-2015 | Niccoḷ Vecchia | Identità Expo

Corea, fermenting goodness

A journey in the techno-pavilion of the Asian republic. What with installations and fermentations

The entrance to the pavilion of the Republic of Korea, the seventh to the left, inside Expo. Inspired by traditional Korean jars, it includes a scenic and interactive journey following three concepts: harmony, healing and health. There’s also a restaurant, Hansik, where to taste the delicacies of the national cuisine

The entrance to the pavilion of the Republic of Korea, the seventh to the left, inside Expo. Inspired by traditional Korean jars, it includes a scenic and interactive journey following three concepts: harmony, healing and health. There’s also a restaurant, Hansik, where to taste the delicacies of the national cuisine

Read | 04-05-2015 | 10:00 | Gabriele Zanatta | Tutto Expo

Order and cleanliness, Claudia guards

Innorta, a female sous chef (and an iron sergeant) for chef Ugo Alciati: a very rare case...

Claudia Innorta and Ugo Alciati of Guido ristorante (+39.0173.626162), and exceptionally at Identità Expo until Sunday

Claudia Innorta and Ugo Alciati of Guido ristorante (+39.0173.626162), and exceptionally at Identità Expo until Sunday

Read | 08-05-2015 | 14:00 | Carlo Passera | Identità Expo

Hop to Brazil

The most interesting content behind the already famous elastic net inside the green-and-gold pavilion

The already famous interactive net at the entrance of Brazil’s pavilion at Expo. Every day, hundreds of kids enjoy climbing it. Yet there’s much more to the green-and-gold island. The Alimentário exhibition is not to be missed and for fans of the kind, there are churrasco specialties (Ft Foto)

The already famous interactive net at the entrance of Brazil’s pavilion at Expo. Every day, hundreds of kids enjoy climbing it. Yet there’s much more to the green-and-gold island. The Alimentário exhibition is not to be missed and for fans of the kind, there are churrasco specialties (Ft Foto)

Read | 07-05-2015 | Gabriele Zanatta | Tutto Expo

Welcome, Mercato Metropolitano

A huge amusement park for the palate has opened in Porta Genova, in Milan, with over 2,000 products

The entrance (partially to be finished) of Mercato Metropolitano, the new born farmers' market in the Navigli area with over 15K sq. m., of which 14K outdoors and 1,200 indoors, open 7 days a week. 125 producers are involved and – what with street food, small independent shops and urban vegetable gardens – you can buy 2,000 products. An open-air cinema will open soon too

The entrance (partially to be finished) of Mercato Metropolitano, the new born farmers' market in the Navigli area with over 15K sq. m., of which 14K outdoors and 1,200 indoors, open 7 days a week. 125 producers are involved and – what with street food, small independent shops and urban vegetable gardens – you can buy 2,000 products. An open-air cinema will open soon too

Read | 06-05-2015 | Gabriele Zanatta | Dall'Italia

Bagna cauda QR code

Enrico Panero’s talent traps the great classic from Piedmont into a super tasty QR Code

The brilliant Bagnacaoda QR code that Enrico Panero, chef at restaurant Da Vinci di Eataly Firenze, presented yesterday in Identità Expo’s temporary restaurant. From a winter dish, bagna calda thus becomes a dish for every season, even the warmest ones. In Florence it will soon be in the menu as a starter (photo credits Brambilla/Serrani)

The brilliant Bagnacaoda QR code that Enrico Panero, chef at restaurant Da Vinci di Eataly Firenze, presented yesterday in Identità Expo’s temporary restaurant. From a winter dish, "bagna calda" thus becomes a dish for every season, even the warmest ones. In Florence it will soon be in the menu as a starter (photo credits Brambilla/Serrani)

Read | 06-05-2015 | Gabriele Zanatta | Identità Expo

Gourmet Angola

After difficult years, the African republic is reborn. Focusing on its multifaceted gastronomy

Angola’s pavilion at Expo, a very complex theatre machine that takes you by the hand through the renewed gastronomic delicacies of the country, what with fish and wide pastures. It is possible to taste their specialties in two restaurants: street food on the ground floor and “gourmet” cuisine on the first floor

Angola’s pavilion at Expo, a very complex "theatre machine" that takes you by the hand through the renewed gastronomic delicacies of the country, what with fish and wide pastures. It is possible to taste their specialties in two restaurants: street food on the ground floor and “gourmet” cuisine on the first floor

Read | 05-05-2015 | 12:00 | Gabriele Zanatta | Tutto Expo

Eating Milanese cuisine in Milan

Our selection of the best places where to find Milan’s traditional food

Saffron risotto, an absolute symbol of milanese cuisine, here in a Masuelli San Marco's restaurant pitcure. It is one of the most historic and traditional places in the city

Saffron risotto, an absolute symbol of milanese cuisine, here in a Masuelli San Marco's restaurant pitcure. It is one of the most historic and traditional places in the city

Read | 04-05-2015 | Niccoḷ Vecchia | Fuori Expo
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