Recipes

Bread, salted butter & raspberry
Parmesan rice cream with red beetroot sauce
4.0 Everything began
Pumpkin
Lemon-scented rice with soya caramelised eel
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
Puff of iced seawater
Red mullet whitebait with oregano ice-cream, kombu seaweed and Etna sour cherry syrup
Summary
Green tea tartlet with Navelli saffron prawn and orange salad ice-cream
Mushroom consommé flavoured with garden and forest herbs
Foie Gras Royale ‘ Texture of Corn’
Wild Hare, Chocolate, Watercress and Birch Sap
...a simple salad
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
Pigeon baked in oak ash with cooked must sauce
Soft potato with verbena and roast kidney
Crispy goose leg with foie gras potatoes and scallion
Potato Dumplings with Squab in Guazzetto
Lidia’s Recipe
Vegetable cone with fried fish

Da Romano for half a century

50’th birthday for the restaurant in Viareggio. Yet the Franceschini family has never been in better shape. «Our secret...»

Fifty years for one of the historic establishments in Italy’s fine dining scene, Da Romano in Viareggio. They turned fifty last April, we waited for the season to end to evaluate together one year and half a century, together with Romano and Roberto Franceschini, father and son, always up to date (in the photo with Franca, respectively wife and mother)

Fifty years for one of the historic establishments in Italy’s fine dining scene, Da Romano in Viareggio. They turned fifty last April, we waited for the season to end to evaluate together one year and half a century, together with Romano and Roberto Franceschini, father and son, always up to date (in the photo with Franca, respectively wife and mother)

Read | 27-09-2016 | 17:00 | Carlo Passera | Carlo Mangio

Sea lemons at Bikini

Giorgio Scarselli leads us in the discovery of a delicacy that must be treated with care...

The author of this piece tasted this beautiful dish of Spaghetti with sea lemons and wild fennel at Bikini in Vico Equense. It was a good occasion to speak about this tunicate with special features, which very common in the waters in front of Sorrento’s peninsula, yet scarcely used. Photo by Tanio Liotta

The author of this piece tasted this beautiful dish of Spaghetti with sea lemons and wild fennel at Bikini in Vico Equense. It was a good occasion to speak about this tunicate with special features, which very common in the waters in front of Sorrento’s peninsula, yet scarcely used. Photo by Tanio Liotta

Read | 26-09-2016 | 17:00 | Carlo Passera | Carlo Mangio

Sala in Tokyo enlists Cracco

A Milanese dinner at the embassy, with a surprise. First pasta Amatriciana, then a duet with Bottura

The mayor of Milan, Giuseppe Sala, with Massimo Bottura and Carlo Cracco on Friday 23rd September at the dinner dedicated to Milan at the Italian embassy in Tokyo

The mayor of Milan, Giuseppe Sala, with Massimo Bottura and Carlo Cracco on Friday 23rd September at the dinner dedicated to Milan at the Italian embassy in Tokyo

Read | 27-09-2016 | 16:00 | Paolo Marchi | Dal Mondo

The mayor of the palace

Interview with Francky Semblat, the faithful squire in Shanghai of Mr 35-stars Joël Robuchon

Since last spring, Francky Semblat is Joël Robuchon’s executive chef at L’Atelier. The restaurant has just received two Michelin stars from the first edition of Michelin Shanghai. I do what our maestro requires, he tells our reporter Claudio Grillenzoni (photo by hk.on.cc)

Since last spring, Francky Semblat is Joël Robuchon’s executive chef at L’Atelier. The restaurant has just received two Michelin stars from the first edition of Michelin Shanghai. "I do what our maestro requires", he tells our reporter Claudio Grillenzoni (photo by hk.on.cc)

Read | 27-09-2016 | 06:00 | | China Grill

DiverXo, the pig’s taking off

Lisa Foletti visits the restaurant in Madrid: technique and (a lot of) creativity at the service of taste

Lisa Foletti’s report for Identità Golose on her extraordinary experience al Diverxo, David Muñoz’s restaurant in Madrid: a dinner that looks like no other, what with visionary ideas and impeccable food

Lisa Foletti’s report for Identità Golose on her extraordinary experience al Diverxo, David Muñoz’s restaurant in Madrid: a dinner that looks like no other, what with visionary ideas and impeccable food

Read | 26-09-2016 | 06:00 | Lisa Foletti | Dal Mondo
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