Recipes

Bread, salted butter & raspberry
Parmesan rice cream with red beetroot sauce
4.0 Everything began
Pumpkin
"Che figata"
Fig dessert
...a simple salad
2007 version, a mushroom and garlic consommé that becomes a traditional soup
2008 white truffle perfume
A rockpool of my childhood - so very, very poetic
Oysters from Venø – a la plancha. Gel’ed water – shellfish and sea vegetables.
Anconetana Cod
Apparent egg
Marinated egg yolk, tomato water and asparagus
Arctic cloudberries HV
Baby rosemary pizzas
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
Beetroot
Beetroot risotto, Franciacorta sauce and Grana cheese
Black and red
Angler-fish with cuttlefish ink in a cold gazpacho sauce
Bonito parterre
Bread with ricotta
Breadsticks on a sheet of salt

Niko’s challenges

Romito arrives at Salone del Gusto to present Spazio in Rome, his wine and to hold a not-to-be-missed lesson on meat

A photo published on his Facebook profile, Niko Romito stares at the sky and the rooftops in Rome, a premonition of the new Spazio restaurant-workshop that will open on November 20th inside Eataly Roma Ostiense, a project which he will present today at Salone del Gusto, next to Oscar Farinetti. In Torino, the chef from Abruzzo will hold an important lesson on meat, tomorrow at noon. This will be followed by a presentation of his wine Pecorino Terre Aquilane 2013 Feudo Antico per Casadonna

A photo published on his Facebook profile, Niko Romito stares at the sky and the rooftops in Rome, a premonition of the new Spazio restaurant-workshop that will open on November 20th inside Eataly Roma Ostiense, a project which he will present today at Salone del Gusto, next to Oscar Farinetti. In Torino, the chef from Abruzzo will hold an important lesson on meat, tomorrow at noon. This will be followed by a presentation of his wine Pecorino Terre Aquilane 2013 Feudo Antico per Casadonna

Read | 24-10-2014 | Gabriele Zanatta | Zanattamente buono

That green wave on Sicily

A new generation at Taormina Gourmet: Crescenzo Scotti is so good. And Carmelo Floridia has an idea...

Cameras on Crescenzo Scotti. Thirty-six, originally from Campania, he resides in Ischia but works at Therasia, a resort rich in charm located in Vulcano, one of the seven island in the Aeolian archipelago. The chef, with his Agnello alla griglia che non c'è (literally, Lamb grilled on a grill that is not there), convinced everyone, even a master such as Peppe Barone

Cameras on Crescenzo Scotti. Thirty-six, originally from Campania, he resides in Ischia but works at Therasia, a resort rich in charm located in Vulcano, one of the seven island in the Aeolian archipelago. The chef, with his Agnello alla griglia che non c'è (literally, Lamb grilled on a grill that is not there), convinced everyone, even a master such as Peppe Barone

Read | 23-10-2014 | Carlo Passera | Carlo Mangio

Petrini: «There is still lots to be done»

Small farming is in danger. The role of chefs. An interview with the patron of Salone del Gusto

Carlo Petrini, 65 years old, founder of Slow Food, presents the tenth edition of Salone del Gusto, an event that starting tomorrow until October 27th will attract thousands of food lovers to the Lingotto in Torino (photo credits www.educazionesostenibile.it)

Carlo Petrini, 65 years old, founder of Slow Food, presents the tenth edition of Salone del Gusto, an event that starting tomorrow until October 27th will attract thousands of food lovers to the Lingotto in Torino (photo credits www.educazionesostenibile.it)

Read | 22-10-2014 | Gabriele Zanatta | Zanattamente buono

Inside Alinea, just like a Marine

Giuseppe Iannotti tells us about his internship with Grant Achatz: «It was crazy hard but in the end...»

A stolen photo of Giuseppe Iannotti in the kitchen of Alinea, in Chicago, during his internship. Lots of work, many lessons, a perfectly-working mechanism thanks to a well-coordinated team even though chef Grant Achatz was never to be seen

A "stolen" photo of Giuseppe Iannotti in the kitchen of Alinea, in Chicago, during his internship. Lots of work, many lessons, a perfectly-working mechanism thanks to a well-coordinated team even though chef Grant Achatz was never to be seen

Read | 20-10-2014 | Giuseppe Iannotti | Dall'Italia

In the future with less proteins

What is best to eat to feel good? The answers are often contradictory

Vegetable and whole grains. As Lisa Casali tells us in her new contribution for her Green column, our diet should mostly be based on these elements. While diets that are super rich in proteins are only good for the bank accounts of their creators. Photos by Claudia Castaldi taken from Cucinare in lavastoviglie, Gribaudo

Vegetable and whole grains. As Lisa Casali tells us in her new contribution for her Green column, our diet should mostly be based on these elements. While diets that are super rich in proteins are only good for the bank accounts of their creators. Photos by Claudia Castaldi taken from "Cucinare in lavastoviglie", Gribaudo

Read | 18-10-2014 | Lisa Casali | Green
ENG Grana Padano Home
ENG S.Pellegrino home
ENG Lavazza home
ENG Birra Moretti home
ENG Monograno Felicetti home
ENG Petra home
Fipe congresso Ebnt Congresso jobmatch - congresso Host home