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

Identità Chicago 2017: lectures on pasta and pizza

The fourth edition in Illinois is focused on our great symbols. During classes and dinners, with Italian and American chefs from all over

The protagonists of the 4th edition of Identità Chicago (7-8 October 2017): from the top left corner, clockwise, Vittorio and Saverio Borgia, Corrado Scaglione, Sarah Minnick, Davide Oldani, Sarah Grueneberg, Luciano Monosilio, Fernando Darin and Jonathan Benno

The protagonists of the 4th edition of Identità Chicago (7-8 October 2017): from the top left corner, clockwise, Vittorio and Saverio Borgia, Corrado ScaglioneSarah MinnickDavide OldaniSarah Grueneberg, Luciano Monosilio, Fernando Darin and Jonathan Benno

Read | 21-09-2017 | 07:00 | Gabriele Zanatta | Primo piano

Cristina Bowerman: here’s how Gaggan charmed me

The chef from Glass went to Bangkok, to the number one restaurant in the Asia’s 50Best. She was thrilled. Here’s her story

Cristina Bowerman visited Gaggan Anand, the first Asian chef in the 50 best, in the middle in this funny photo

Cristina Bowerman visited Gaggan Anand, the first Asian chef in the 50 best, in the middle in this funny photo

Read | 20-09-2017 | 07:00 | Cristina Bowerman | Bowerman around the world

La Peca: 30 years of goodness

An important anniversary for Nicola and Pierluigi Portinari’s restaurant in Lonigo. The secret of their success in their words...

Nicola Portinari with the article from Il Giornale di Vicenza announcing the opening of La Peca, 30 years ago (photo by Tanio Liotta)

Nicola Portinari with the article from Il Giornale di Vicenza announcing the opening of La Peca, 30 years ago (photo by Tanio Liotta)

Read | 19-09-2017 | 17:00 | Carlo Passera | Carlo Mangio

Identità Stati Uniti 2017: Chicago, New York and Boston

Key speakers, classes and dinners during the event on 7th-13th October, with the debut in Massachusetts. As for 2018...

The protagonists of the 8th edition of Identità New York (10th-12th October): left to right, clockwise: Slovenian Ana Roš, Caterina Ceraudo, Enrico Cerea, Virgilio Martinez, Eric Ripert, Massimo Bottura, Corrado Scaglione

The protagonists of the 8th edition of Identità New York (10th-12th October): left to right, clockwise: Slovenian Ana Roš, Caterina Ceraudo, Enrico Cerea, Virgilio Martinez, Eric Ripert, Massimo Bottura, Corrado Scaglione

Read | 19-09-2017 | 07:00 | Gabriele Zanatta | Primo piano

Pietramare: great pasta and other delicacies

Chef Alfonso Crescenzo from Campania enhances the best Calabrian food in a resort in Isola di Capo Rizzuto, with accomplice Giancarlo Marena...

Fresh egg tagliolini pasta, black “hooked” truffle from Pollino, red prawns from Capo Rizzuto, sauce of Norman butter and Parmigiano Reggiano vacche rosse. A delicacy by Alfonso Crescenzo at Pietramare, in Isola di Capo Rizzuto (Crotone)

Fresh egg tagliolini pasta, black “hooked” truffle from Pollino, red prawns from Capo Rizzuto, sauce of Norman butter and Parmigiano Reggiano vacche rosse. A delicacy by Alfonso Crescenzo at Pietramare, in Isola di Capo Rizzuto (Crotone)

Read | 19-09-2017 | 07:00 | Carlo Passera | Carlo Mangio
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