IG2015 - programma ENG

Walking around Dehesa

The origins of Jamón Ibérico’s deliciousness is right here: in the green fields in which the pigs are free to graze

Crossing Extremadura also means crossing the Dehesa, which in this Spanish region spreads over more than one million hectares. The fincas inside these fields are the farms where the Iberian pigs are taken during the montanera season, from November to January, so they can be fed with grass and acorns

Crossing Extremadura also means crossing the Dehesa, which in this Spanish region spreads over more than one million hectares. The "fincas" inside these fields are the farms where the Iberian pigs are taken during the "montanera" season, from November to January, so they can be fed with grass and acorns

Extremadura is not just the largest autonomous community in Spain. It is also the region in this country that dedicates the largest space to the essential element for the production of Jamón Ibérico, namely the Dehesa. This term is almost impossible to translate, yet it is crucial to understand the main secret of the most delicious ham in the world, that is to say the diet of Iberian pigs before they are slaughtered.

by Niccolò Vecchia

Read | 25-11-2014 | Dal Mondo

Roma Food & Wine, 18 great chefs

The tastings at the Festival starting this Saturday at Eataly. There will also be Bottura, Romito and...

All is ready at Rome’s Eataly for the Roma Food & Wine Festival, from Saturday November 29th till Monday December 1st. 18 great Italian chefs and their specialties, all to be tasted, will be the protagonists.

All is ready at Rome’s Eataly for the Roma Food & Wine Festival, from Saturday November 29th till Monday December 1st. 18 great Italian chefs and their specialties, all to be tasted, will be the protagonists.

The Food & Wine Festival in Rome, opening on Saturday at Eataly Roma for the traditional three-day-event dedicated to signature food and wine, will have among its protagonists, this year, some of the best Italian chefs, each of whom will prepare a fine dining dish at a truly low cost price, within everyone’s means: 10 euros.

Read | 24-11-2014 | Primo piano

Beer with cappelletti

We start the series of finalist recipes at Premio Birra Moretti Grand Cru. Today, the winning dish

Beer with cappelletti (that is to say cappelletti filled with ginger, mushrooms, parmesan mousse and foie gras), the first of the two dishes thanks to which Davide Del Duca, chef at Osteria Fernanda in Rome, last week in Milan won the fourth edition of Premio Birra Moretti Grand Cru, the cooking competition totally focused on beer and dedicated to chefs and sous chefs under 35 (photo by Francesca Moscheni)

Beer with cappelletti (that is to say cappelletti filled with ginger, mushrooms, parmesan mousse and foie gras), the first of the two dishes thanks to which Davide Del Duca, chef at Osteria Fernanda in Rome, last week in Milan won the fourth edition of Premio Birra Moretti Grand Cru, the cooking competition totally focused on beer and dedicated to chefs and sous chefs under 35 (photo by Francesca Moscheni)

Oggi ha inizio il ciclo delle 20 ricette finaliste del Premio Birra Moretti Grand Cru 2014. Cominciamo col piatto salato che ha aperto il mini-menu del vincitore Davide Del Duca, chef dell’Osteria Fernanda di Roma (leggi l'intervista).

by Davide Del Duca

Read | 24-11-2014 | A tutta birra

Rosso Reale

An exhibition inside the Fontanafredda estate celebrates the meeting of two Italian beauties: wine and unique fabrics

The barrels in the winery founded by Emanuele Alberto di Mirafiore offer a fascinating scene for the display of precious fabrics by historic firm Rubelli. This union with the Mirafiore wines will continue with Rosso Reale until January 2015 and will then be presented once again with another project called Tasting Velvet, during Expo Milano 2015

The barrels in the winery founded by Emanuele Alberto di Mirafiore offer a fascinating scene for the display of precious fabrics by historic firm Rubelli. This union with the Mirafiore wines will continue with "Rosso Reale" until January 2015 and will then be presented once again with another project called "Tasting Velvet", during Expo Milano 2015

Inside the Fontanafredda estate, in Serralunga d’Alba, the location of the winery founded by Emanuele Alberto di Mirafiore, an exhibition called “Rosso Reale” has just opened, born from the meeting of two important Italian excellences: Mirafiore wines and Rubelli fabrics.

by Cinzia Benzi

Read | 23-11-2014 | In cantina

Dinato tells the story of his life as a chef

An autobiographical novel from the chef of Feva. Who also launches a "manifesto" called Cucina Madre

Nicola Dinato is the patron-chef at Feva, in Castelfranco Veneto. He travelled for six years working in the most important European kitchens

Nicola Dinato is the patron-chef at Feva, in Castelfranco Veneto. He travelled for six years working in the most important European kitchens

“The quality of the cooking he had experimented made him proud to be a chef. He wanted to stand out from workmen by the stoves, he wanted to become an artisan and an artist in the kitchen.

by Carlo Passera

Read | 22-11-2014 | In libreria

In Rome, there’s Spazio for Romito

The new gourmand restaurant at Eataly has opened. It will be run by Niko and his students

Oscar Farinetti and Niko Romito at the ribbon cutting ceremony: Spazio – the third in the series, this one is inside Eataly in Rome – is now open to the public (photos by Claudia Del Bianco)

Oscar Farinetti and Niko Romito at the ribbon cutting ceremony: Spazio – the third in the series, this one is inside Eataly in Rome – is now open to the public (photos by Claudia Del Bianco)

Giovanna, the mum, is beaming: three lines of pearls, intertwined and a smile that shines even more: «My Niko always told me: “Mum, you must have faith”». Now he has this sentence engraved on a painting, prominently hanging at Reale in Castel di Sangro.

by Carlo Passera

Read | 21-11-2014 | Dall'Italia

Chefs, ambassadors of the Expo

Five great chefs and five beautiful ingredients make the cuisine of the World Fair shine

Left to right, Enrico Bartolini chefat Devero in Cavenago Brianza, Davide Oldani of D'O in Cornaredo, Ernst Knam of the homonymous pastry-shop, Paolo Marchi of Identità Golose, Cesare Battisti of Ratanà and Ugo Alciati of Guido in Serralunga d'Alba (Cuneo). These are the speakers of a meeting that took place at lunchtime at the Expo Gate in Milan. All these chefs are Ambassadors of the World Fair. These first 8 chefs will later become 16

Left to right, Enrico Bartolini chefat Devero in Cavenago Brianza, Davide Oldani of D'O in Cornaredo, Ernst Knam of the homonymous pastry-shop, Paolo Marchi of Identità Golose, Cesare Battisti of Ratanà and Ugo Alciati of Guido in Serralunga d'Alba (Cuneo). These are the speakers of a meeting that took place at lunchtime at the Expo Gate in Milan. All these chefs are Ambassadors of the World Fair. These first 8 chefs will later become 16

Ugo Alciati milk, Enrico Bartolini aubergine, Cesare Battisti rice, Ernst Knam cocoa, Davide Oldani saffron. And then, Moreno Cedroni and extra virgin olive oil, Carlo Cracco and eggs and Pietro Leemann and buckwheat. Eight chefs, ambassadors of Expo Milano 2015, eight ingredients that compose the ideal menu of the World Fair in Milan, the ribbon cutting ceremony set on May 1st 2015.

by Gabriele Zanatta

Read | 19-11-2014 | Primo piano

A family affair

Barbara Scabin and her life at her brother Davide’s side. From panna cotta to Blupum

Barbara Scabin portrayed in the kitchen with the staff she directs at Blupum in Ivrea (tel. +39.333.3146158). Before becoming a chef inside the recently opened trattoria, Barbara worked with her brother Davide right from the very first day at Combal, and then Combal.Zero (photo by Gianni Rizzotti)

Barbara Scabin portrayed in the kitchen with the staff she directs at Blupum in Ivrea (tel. +39.333.3146158). Before becoming a chef inside the recently opened trattoria, Barbara worked with her brother Davide right from the very first day at Combal, and then Combal.Zero (photo by Gianni Rizzotti)

Barbara is a chef. Her passion for cuisine began when she was already over twenty: for her, becoming a chef was not just a personal choice, but a family one too. Barbara’s surname is in fact Scabin, and she’s the sister of the great chef of Combal.Zero. Indeed it was her brother who brought her to the kitchen, at the beginning of the adventure called Combal.

«It all began 22 years ago...»

by Niccolò Vecchia

Read | 19-11-2014 | Dall'Italia

Chocolate from Modica, Verona

Veronese Simone Sabaini reinvented tradition. Today chefs use his bars

Simone Sabaini also launched the La Qualità della Vita range, six bars with specific properties (for instance, “Giovinezza is antioxidant because it contains açaí berries, dog rose, red orange, grape extract and green tea extract; “Sesso is aphrodisiacal, with maca, damiana and cola buts…). An idea which he launched one year and a half ago and today represents 30 of the production, and growing

Simone Sabaini also launched the La Qualità della Vita range, six bars with specific properties (for instance, “Giovinezza” is antioxidant because it contains açaí berries, dog rose, red orange, grape extract and green tea extract; “Sesso” is aphrodisiacal, with maca, damiana and cola buts…). An idea which he launched one year and a half ago and today represents 30% of the production, and growing

This is one of the many stories in which cultures overlap, in Sicily. The foreigner, this time, is Simone Sabaini from Verona, 40: a decade ago he was working in finance, then he gave up and began to work for Altromercato, taking care of cocoa productions in Venezuela and Ecuador. In 2011 he arrived in Modica and created Sabadì, an establishment dedicated to “the day that does not exist”.

by Carlo Passera

Read | 18-11-2014 | Carlo Mangio

2014 Eat Out Awards

During a big ceremony last Sunday, the prizes for the best restaurants and chefs in South Africa were assigned

The entire South African gastronomic scene met on November 16th at the Thunder City in Cape Town, for the latest edition of the prize organized by Eat Out magazine

The entire South African gastronomic scene met on November 16th at the Thunder City in Cape Town, for the latest edition of the prize organized by Eat Out magazine

We start with a decisively positive news: after last year’s débacle when the Best Italian Restaurant prize went to a South African pizzeria, this year the award went to La Sosta in Swellendam. A big satisfaction for Cristiana Ariotto (chef) and Gianni Minori (in the dining room), who after years of improvements have rightly conquered this reward.

by Giovanna Sartor

Read | 18-11-2014 | Giovanna a Capo-tavola

Identità Milano 2015

A healthy intelligence

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

Guida 2015 - Shop now

Barre exercises

The basic skills of a food critic according to the "Identità Golose Journalist of the Year"

Laura Lazzaroni, awarded one week ago at Eataly Smeraldo in Milan as Journalist of the Year according to Guida ai ristoranti di Identità Golose 2015. The editor in chief of L'Uomo Vogue, with a long experience in the United States, questioned herself on the role of the future food critic (photo by Brambilla-Serrani)

Laura Lazzaroni, awarded one week ago at Eataly Smeraldo in Milan as "Journalist of the Year" according to Guida ai ristoranti di Identità Golose 2015. The editor in chief of L'Uomo Vogue, with a long experience in the United States, questioned herself on the role of the future food critic (photo by Brambilla-Serrani)

Read | 17-11-2014 | Laura Lazzaroni | Primo piano

Restaurant Australia’s challenge

The huge Austral country wants to become a world food power. The start in Tasmania

Read | 16-11-2014 | Paolo Marchi | Dal Mondo

Eggless sponge cake

Roberta Pezzella, an innovative recipe and the foundations for health-friendly and vegan pastry-making

Roberta Pezzella’s eggless sponge cake. She’s a bread maker at Gabriele Bonci’s Panificio Bonci in Via Trionfale 36 in Rome, a volcano of ideas: the laboratory will soon become 300 square metres large. Besides a sandwich shop and a vegetarian pastry shop, a restaurant that will be born in 2015 is currently under evaluation

Roberta Pezzella’s eggless sponge cake. She’s a bread maker at Gabriele Bonci’s Panificio Bonci in Via Trionfale 36 in Rome, a volcano of ideas: the laboratory will soon become 300 square metres large. Besides a sandwich shop and a vegetarian pastry shop, a restaurant that will be born in 2015 is currently under evaluation

Read | 16-11-2014 | Roberta Pezzella | Naturalmente

David Toutain, the traveller

Interview with the French chef, awarded this year by the Identità Golose Guide

David Toutain on the stage of Eataly Smeraldo received (from Romina Tamburini, president of Surgitalia Spa) the prize for Best Foreign Chef according to the 2015 Identità Golose Guide. After a wide experience, in France and abroad, and a long journey around the world, Toutain returned to Paris to open a restaurant named after him (tel. +33.1.45501110)

David Toutain on the stage of Eataly Smeraldo received (from Romina Tamburini, president of Surgitalia Spa) the prize for Best Foreign Chef according to the 2015 Identità Golose Guide. After a wide experience, in France and abroad, and a long journey around the world, Toutain returned to Paris to open a restaurant named after him (tel. +33.1.45501110)

Read | 14-11-2014 | Niccolò Vecchia | Primo piano

XXL: life of a curious man

Claudio Ceroni tells us about the book by Paolo Marchi, his comrade in Identità Golose

Paolo Marchi and Claudio Ceroni together on the stage of the latest edition of the Identità Golose congress, with the “sweet sculpture prepared by Gianluca Fusto to celebrate its tenth anniversary

Paolo Marchi and Claudio Ceroni together on the stage of the latest edition of the Identità Golose congress, with the “sweet sculpture” prepared by Gianluca Fusto to celebrate its tenth anniversary

Read | 13-11-2014 | Claudio Ceroni | Primo piano

Italy’s excellences in Merano

The great selection from the 23rd edition of the Wine Festival offers the opportunity for some special tastings

The 23rd edition of the Merano Wine Festival ended on Monday. After the founder Helmuth Koecher illustrated this year’s programme, we present a first round of tastings from selected Italian wineries, some of which are organic or biodynamic

The 23rd edition of the Merano Wine Festival ended on Monday. After the founder Helmuth Koecher illustrated this year’s programme, we present a first round of tastings from selected Italian wineries, some of which are organic or biodynamic

Read | 13-11-2014 | Cinzia Benzi | In cantina

Ten years, to become the best

Elisa Bellavia, best sommelier according to Guida 2015 di Identità Golose, tells us her story

Elisa Bellavia on the stage of Eataly Smeraldo, where she received (from Carlo Bianchi, Area Manager of Cavit) the award for best sommelier according to Guida 2015 di Identità Golose. Elisa has been working with the Costardi brothers since she was 17, inside the restaurant of Hotel Cinzia which was recently renamed with the names of the two chefs, Christian & Manuel (tel. +39.0161.253585). That &, they are keen on pointing out, is very important to them because it recalls the great work, between dining room and cellar, made by Elisa Bellavia and other members of the staff (photo by Brambilla / Serrani)

Elisa Bellavia on the stage of Eataly Smeraldo, where she received (from Carlo Bianchi, Area Manager of Cavit) the award for best sommelier according to Guida 2015 di Identità Golose. Elisa has been working with the Costardi brothers since she was 17, inside the restaurant of Hotel Cinzia which was recently renamed with the names of the two chefs, Christian & Manuel (tel. +39.0161.253585). That "&", they are keen on pointing out, is very important to them because it recalls the great work, between dining room and cellar, made by Elisa Bellavia and other members of the staff (photo by Brambilla / Serrani)

Read | 12-11-2014 | Elisa Bellavia | In sala

All the photos from the 2015 guide

Picture after picture, the presentation at Eataly Smeraldo in Milan. With a final around the table

Foto di gruppo dei premiati: 13 categorie, altrettanti riconoscimenti al fior fiore della giovane cucina italiana, e non solo (foto Brambilla-Serrani)

Foto di gruppo dei premiati: 13 categorie, altrettanti riconoscimenti al fior fiore della giovane cucina italiana, e non solo (foto Brambilla-Serrani)

Read | 12-11-2014 | Carlo Passera | Primo piano

An Italian searching for mushrooms on Mount Fuji

Luca Fantin, of Bulgari in Tokyo, tells his story. He’s the "chef of the year" according to the Identità Golose guide

Luca Fantin, 35, from Silea (Treviso), works since 2009 at Bulgari Ginza Tower in Tokyo and is the chef of the year for Identità Golose

Luca Fantin, 35, from Silea (Treviso), works since 2009 at Bulgari Ginza Tower in Tokyo and is the "chef of the year" for Identità Golose

Read | 11-11-2014 | 18:05 | Carlo Passera | Primo piano

Another year with Identità Golose

The 2015 Guide was presented at Eataly in Milan, with 193 new establishments. Luca Fantin is the best chef

Paolo Marchi on the stage (with David Toutain, best foreign chef) during the presentation of Identità Golose 2015 at Eataly Smeraldo in Milan

Paolo Marchi on the stage (with David Toutain, best foreign chef) during the presentation of Identità Golose 2015 at Eataly Smeraldo in Milan

Read | 10-11-2014 | 20:20 | Carlo Passera | Primo piano

The Eighth edition in numbers

All the data from the 2015 Guida di Identità. The presentation will take place tonight at Eataly Smeraldo

The cover of the eighth edition of Guida di Identità Golose, a compass guiding the readers to signature restaurants in Italy and around the world with awards given to the young stars (published by Mondadori, 19,90 euros). The editorial project will be illustrated tonight at Eataly Smeraldo, starting from 5 pm, during an event open to the public. Starting from 7 pm, 8 chefs will cook in various kitchen stations while at restaurant Alice Viviana Varese and Luca Fantin will orchestrate a 4-hands dinner

The cover of the eighth edition of Guida di Identità Golose, a compass guiding the readers to signature restaurants in Italy and around the world with awards given to the young stars (published by Mondadori, 19,90 euros). The editorial project will be illustrated tonight at Eataly Smeraldo, starting from 5 pm, during an event open to the public. Starting from 7 pm, 8 chefs will cook in various kitchen stations while at restaurant Alice Viviana Varese and Luca Fantin will orchestrate a 4-hands dinner

Read | 10-11-2014 | Gabriele Zanatta | In libreria

The Michelin Guide always lays down the law

Instead of discussing about the stars, as Italians we should also create something equally important

A comprehensive interview with chef Paolo Lopriore, of restaurant Kitchen in Como, by journalist Raffaele Fogliafor Provincia di Como (also an Identità Golose contributor). No star in the 2015 edition of Guida Michelin Italia for the chef previously at Il Canto in Siena. Like him, others too would have deserved it

A comprehensive interview with chef Paolo Lopriore, of restaurant Kitchen in Como, by journalist Raffaele Fogliafor Provincia di Como (also an Identità Golose contributor). No star in the 2015 edition of Guida Michelin Italia for the chef previously at Il Canto in Siena. Like him, others too would have deserved it

Read | 10-11-2014 | Paolo Marchi | Affari di Gola di Paolo Marchi

#EatMoreSnails

The green revolution of snails, a product that is low in fat and rich in protein

With this dish made with snails (and beer), in 2012 Christian Milone won the Premio Birra Moretti Gran Cru. This ingredient, unjustly underrated in the menus and on the tables in our country, has always been a symbol of feast in the family of this chef from Piedmont

With this dish made with snails (and beer), in 2012 Christian Milone won the Premio Birra Moretti Gran Cru. This ingredient, unjustly underrated in the menus and on the tables in our country, has always been a symbol of feast in the family of this chef from Piedmont

Read | 09-11-2014 | Lisa Casali | Green

The J spot of goodness

Massimilano Alajmo designed 23 great recipes with Iberian Joselito ham. All in an app

Massimiliano Alajmo of Le Calandre, 3 Michelin stars in Rubano (Padua), and José Gomez, fourth generation at the helm of the great Iberian Joselito ha,. The chef from Padua designed 23 recipes based with Joselito, available for download from the entire website or from the  app

Massimiliano Alajmo of Le Calandre, 3 Michelin stars in Rubano (Padua), and José Gomez, fourth generation at the helm of the great Iberian Joselito ha,. The chef from Padua designed 23 recipes based with Joselito, available for download from the entire website or from the app

Read | 08-11-2014 | Gabriele Zanatta | Dall'Italia

Quality in quantities

In Milan, Paolo Marchi presented his book XXL, "90% stories of men, 10% stories of ingredients"

A room crowded with chefs, colleagues and enthusiasts last night at Eataly Smeraldo for the presentation of Paolo Marchi’s book XXL, I piatti che hanno allargato la mia vita (Mondadori, 16.90 euros). On the stage, with the author, the colleague of a thousand adventures Roberto Perrone and the patron of Eataly Oscar Farinetti

A room crowded with chefs, colleagues and enthusiasts last night at Eataly Smeraldo for the presentation of Paolo Marchi’s book XXL, I piatti che hanno allargato la mia vita (Mondadori, 16.90 euros). On the stage, with the author, the colleague of a thousand adventures Roberto Perrone and the patron of Eataly Oscar Farinetti

Read | 07-11-2014 | Giorgio Gandola | Primo piano