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 Ten (Food) Commandments

In his latest book, restaurant critic Jay Rayner acts as Moses and gives us the "dining tablets"

A detail of the cover of The Ten (Food) Commandments by Jay Rayner, restaurant critic and food-writer from London, a sarcastic journey through the obsessions of food modernity. The book (160 pages) was originally published by Penguin. The Italian edition was published by EDT. You can buy it online at a discount (11.48 euros instead of 13.50)
 

A detail of the cover of "The Ten (Food) Commandments" by Jay Rayner, restaurant critic and food-writer from London, a sarcastic journey through the obsessions of food modernity. The book (160 pages) was originally published by Penguin. The Italian edition was published by EDT. You can buy it online at a discount (11.48 euros instead of 13.50)
 

Read | 02-12-2016 | 06:00 | Gabriele Zanatta | In libreria

Niimori: my Japanese pizza

The chef from Sushi B tested himself with a topping for Denis Lovatel’s dough. Here’s his story

How can you combine pizza making with Japanese culinary tradition? Chef Nobuya Niimori, of Sushi B in Milan, recently tried to do this, creating the Tori No Teriyaki pizza (see photo). He wrote about his experience for IdentitĂ  Golose. The piece will also be part of IdentitĂ  di Pizza, the newsletter IdentitĂ  dedicates to this sector. In order to receive it regularly (for free) just sign up here

How can you combine pizza making with Japanese culinary tradition? Chef Nobuya Niimori, of Sushi B in Milan, recently tried to do this, creating the Tori No Teriyaki pizza (see photo). He wrote about his experience for Identità Golose. The piece will also be part of Identità di Pizza, the newsletter Identità dedicates to this sector. In order to receive it regularly (for free) just sign up here

Read | 01-12-2016 | 12:00 | Nobuya Niimori | Mondo pizza

Tomer Niv, the Israeli Heston Blumenthal, had his restaurant destroyed

A terrorist attack might be the cause of the fire at Rama's. We met the chef a few days ago

A fire – possibly malicious, Israel’s premier referred to it as a terrorist attack but this has yet not been officially confirmed – has completely destroyed Rama's Kitchen, a fine dining restaurant on the hills of Judea, less than 20 km from Jerusalem, where chef Tomer Niv tries to recreate the area’s historic stratification of culinary influences with recipes dating back to 1,400 years ago. It is no coincidence that he’s a pupil of Heston Blumenthal. We met Niv only a few days ago: here’s what he told us then, plus the report on the sad events that followed (photo by Jessica Steinberg/Times of Israel)

A fire – possibly malicious, Israel’s premier referred to it as a terrorist attack but this has yet not been officially confirmed – has completely destroyed Rama's Kitchen, a fine dining restaurant on the hills of Judea, less than 20 km from Jerusalem, where chef Tomer Niv tries to recreate the area’s historic stratification of culinary influences with recipes dating back to 1,400 years ago. It is no coincidence that he’s a pupil of Heston Blumenthal. We met Niv only a few days ago: here’s what he told us then, plus the report on the sad events that followed (photo by Jessica Steinberg/Times of Israel)

Read | 01-12-2016 | 06:00 | Carlo Passera | Dal Mondo

Genovese the ambassador

The chef at Il Pagliaccio is the stockfish standard bearer. Plus photos from a great meal

Anthony Genovese chef at Il Pagliaccio is the new ambassador of Norwegian stockfish, after Felice Lo Basso. We report on the prize giving ceremony, the following dinner and a beautiful lunch a few days earlier

Anthony Genovese chef at Il Pagliaccio is the new ambassador of Norwegian stockfish, after Felice Lo Basso. We report on the prize giving ceremony, the following dinner and a beautiful lunch a few days earlier

Read | 29-11-2016 | 17:00 | Tania Mauri e Carlo Passera | Dall'Italia

A history of Italy’s three stars

A Michelin journey across time, from Winkler to Casagrande. Not forgetting Feolde and Beck

Heinz Winkler, South-Tyrolean chef born in Brixen (Italy), always at work in Bavaria. Michelin Germany awarded him with three stars in the autumn of 1981. He was then chef at Tantris in Munich, the first Italian to ever get such a high acknowledgement from the Red Guide, four years before Gualtiero Marchesi in Milan.

Heinz Winkler, South-Tyrolean chef born in Brixen (Italy), always at work in Bavaria. Michelin Germany awarded him with three stars in the autumn of 1981. He was then chef at Tantris in Munich, the first Italian to ever get such a high acknowledgement from the Red Guide, four years before Gualtiero Marchesi in Milan.

Read | 28-11-2016 | Paolo Marchi | Affari di Gola di Paolo Marchi
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