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

The Bros phenomenon

Anatomy of the Pellegrino brothers’ restaurant. A breath of fresh ideas and delicacies in the heart of Lecce

Floriano and Giovanni Pellegrino, brothers and chefs at Bros, the restaurant opened in the heart of Lecce on 26th December 2015 and is already acclaimed by critics and public. In the photo, the two guys (a total of 46 years of age) offer an almond non-alcoholic drink served in a typical Starbucks cup at the end of the dinner. A fun way to hint at Salento’s popular habit of drinking and walking (photo by Zanatta)
 

Floriano and Giovanni Pellegrino, brothers and chefs at Bros, the restaurant opened in the heart of Lecce on 26th December 2015 and is already acclaimed by critics and public. In the photo, the two guys (a total of 46 years of age) offer an almond non-alcoholic drink served in a typical Starbucks cup at the end of the dinner. A fun way to hint at Salento’s popular habit of drinking and walking (photo by Zanatta)
 

Read | 25-08-2016 | 16:00 | Gabriele Zanatta | Zanattamente buono

Eoghain O'Neill’s other side of Alghero

A part Irish, part Caribbean chef brings international flavours to the coast of Sardinia

Eoghain O’Neill, 38: his roots lead in part to Trindad, in part to Ireland. As a chef, however, he trained in France and England. After a long experience running the restaurant offer in a luxurious resort on the Grenadine Islands, he chose a different island for his restaurant, and opened O in the centre of Alghero

Eoghain O’Neill, 38: his roots lead in part to Trindad, in part to Ireland. As a chef, however, he trained in France and England. After a long experience running the restaurant offer in a luxurious resort on the Grenadine Islands, he chose a different island for his restaurant, and opened O in the centre of Alghero

Read | 23-08-2016 | 06:00 | Niccolò Vecchia | Dall'Italia

What you need to know about fish from Versilia

Amelio Fantoni speaks against trends: «Here’s what to order to really enjoy what this sea offers»

Amelio Fantoni speaks to Identità Golose about the true fish from Versilia: no sea bass, turbot, monkfish, snapper, amberjack, tub gurnard... Very little seafood. But many different delicious species, even though they are less known. He calls it «the forgotten fish». And it’s the only one he uses at Buonumore (photo La Fonderia)

Amelio Fantoni speaks to Identità Golose about the true fish from Versilia: no sea bass, turbot, monkfish, snapper, amberjack, tub gurnard... Very little seafood. But many different delicious species, even though they are less known. He calls it «the forgotten fish». And it’s the only one he uses at Buonumore (photo La Fonderia)

Read | 17-08-2016 | 06:00 | Carlo Passera | Carlo Mangio

Greece’s culinary awards

Magazine Gastronomos rewards excellence. And our one-day-food tour of Athens...

Cheese producer Nikos Gasparakis, from the village of Koummoi, not far from Rethymno, in Crete, is one of the winners of the Quality Awards 2016, a sort of Greek “Academy Award of good food organised by magazine Gastronomos, the monthly insert included in Kathimerini, one of the country’s main newspapers. We present each one of the winners and their excellent products in the photo gallery. We took the opportunity to have a new food tour of Athens

Cheese producer Nikos Gasparakis, from the village of Koummoi, not far from Rethymno, in Crete, is one of the winners of the Quality Awards 2016, a sort of Greek “Academy Award of good food” organised by magazine Gastronomos, the monthly insert included in Kathimerini, one of the country’s main newspapers. We present each one of the winners and their excellent products in the photo gallery. We took the opportunity to have a new food tour of Athens

Read | 16-08-2016 | 16:00 | Carlo Passera | Carlo Mangio

In San Vincenzo, the Pirate’s seafood mastery

Nautica, Mistral... yet it’s at Mariva that chef Marcello Rossi, a great fish expert, excels

Marcello Rossi, the Pirate, is a chef with a long career, a real seafood expert. He directs three kitchens in San Vincenzo (Livorno), at Nautica Beach, Mistral and most of all at Mariva. In the latter case, with sous chef Alessandro Paonessa (in the photo with him in the middle). A story worth telling

Marcello Rossi, the "Pirate", is a chef with a long career, a real seafood expert. He directs three kitchens in San Vincenzo (Livorno), at Nautica Beach, Mistral and most of all at Mariva. In the latter case, with sous chef Alessandro Paonessa (in the photo with him in the middle). A story worth telling

Read | 10-08-2016 | 06:00 | Carlo Passera | Carlo Mangio
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