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 best of Identità Milano 2017, according to Paolo Marchi

The curator of the congress tells us what he liked best: «If you offer something worthy, you’re always rewarded»

What were the best moments at Identità Milano 2017? We asked the curator and creator of the congress, Paolo Marchi (photo Brambilla-Serrani)

What were the best moments at Identità Milano 2017? We asked the curator and creator of the congress, Paolo Marchi (photo Brambilla-Serrani)

Read | 21-03-2017 | 06:00 | Carlo Passera | Primo piano

Apreda, ten years on the roof of Rome

Celebrating Imago, the first rooftop restaurant in Italy in 1956. Since 2006 you can taste here the eclectic cuisine of the chef from Campania

10 years of Imàgo in Rome: a big party, the other night. Here’s Francesco Apreda celebrating

10 years of Imàgo in Rome: a big party, the other night. Here’s Francesco Apreda celebrating

Read | 22-03-2017 | 16:00 | Tania Mauri e Carlo Passera | Dall'Italia

Identità Milano: big numbers and new frontiers

The first report on the extraordinary 2017 edition: quality and quantity. All the numbers. Speaking with co-founder Claudio Ceroni

Plenty of people. A photo with the staff at the end of a very successful 2017 edition of Identità Milano. Here’s a first report (photo by Brambilla-Serrani)

Plenty of people. A photo with the staff at the end of a very successful 2017 edition of Identità Milano. Here’s a first report (photo by Brambilla-Serrani)

Read | 20-03-2017 | 06:00 | Carlo Passera | Primo piano

From the Alps to Aspromonte

Identità di Montagna traced a fine dining journey “at heights” with 8 of its biggest representatives

Alfio Ghezzi’s Tartiflette alla mia maniera is one of the dishes presented at Identità di Montagna. Here’s Mariella Caruso’s report

Alfio Ghezzi’s Tartiflette alla mia maniera is one of the dishes presented at Identità di Montagna. Here’s Mariella Caruso’s report

Read | 14-03-2017 | 07:00 | Mariella Caruso | Primo piano

Eclectic cheese

The Identità Golose congress hosted four very personal interpretations of this extraordinary ingredient

Stracchino di Vedeseta was one of the raw milk cheese varieties used by Giuseppe Zen during his lesson (all the photos are from Brambilla / Serrani)

Stracchino di Vedeseta was one of the raw milk cheese varieties used by Giuseppe Zen during his lesson (all the photos are from Brambilla / Serrani)

Read | 14-03-2017 | 17:00 | Niccolò Vecchia | Primo piano
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