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

Signals of identity

We reopen the Nordic Food Lab column with the lesson that Roberto Flore held in Milan

Roberto Flore in a shot taken during the lesson at Identità Estreme, last February in Milan. Born in Sardinia in 1982, Flore is the head chef at the Nordic Food Lab in Copenhagen, Denmark, a project dedicated to open-source research on delicious food (photo credits Brambilla/Serrani)

Roberto Flore in a shot taken during the lesson at Identità Estreme, last February in Milan. Born in Sardinia in 1982, Flore is the head chef at the Nordic Food Lab in Copenhagen, Denmark, a project dedicated to open-source research on delicious food (photo credits Brambilla/Serrani)

Read | 31-03-2015 | Roberto Flore | Nordic Food Lab

Freshly cut grass

Antonia Klugmann: research, rigour and strength can be found in her restaurant, Argine a Venc̣

Antonia Klugmann on the stage of Identità Milano 2015 together with Paolo Marchi and Laura Lazzaroni who presented her lecture at the congress. On 17th December she opened her own restaurant, after two years of great success as chef at restaurant Venissa, in Venice, where she also got a Michelin star

Antonia Klugmann on the stage of Identità Milano 2015 together with Paolo Marchi and Laura Lazzaroni who presented her lecture at the congress. On 17th December she opened her own restaurant, after two years of great success as chef at restaurant Venissa, in Venice, where she also got a Michelin star

Read | 30-03-2015 | Sara Salmaso | Dall'Italia

One for Expo, all for Expo

Italian institutions met in Florence to support the event. Chefs were represented by Cracco

Yesterday in Florence, the second stop of Expo delle Idee, after the one in Milan on February 7th. The numerous institutional representatives at Palazzo Vecchio

Yesterday in Florence, the second stop of Expo delle Idee, after the one in Milan on February 7th. The numerous institutional representatives at Palazzo Vecchio

Read | 29-03-2015 | Sara Salmaso | Primo piano

Israel, a mosaic of aromas

Looking for delicacies in Tel Aviv and Jerusalem: food here recalls a thousand different traditions

The many flavours of Israeli cuisine: we’re in Jerusalem, at Azura, connected with Slow Food Israel (4 Ha'eshkol street, +972.2.6235204)
The many flavours of Israeli cuisine: we’re in Jerusalem, at Azura, connected with Slow Food Israel (4 Ha'eshkol street, +972.2.6235204)
Read | 28-03-2015 | Carlo Passera | Carlo Mangio

Victoire’s Milan

She arrived in Italy from Congo, to study law. Instead, she became an excellent chef

Victoire Gouloubi began to cook at home, when she was still in Congo, yet it was the studies and experience acquired in Italy that transformed her into a chef. She opened her own restaurant early in 2014: it’s called Victoire and is located in Milan, in Via Accademia 56, tel. +39.02.2615430

Victoire Gouloubi began to cook at home, when she was still in Congo, yet it was the studies and experience acquired in Italy that transformed her into a chef. She opened her own restaurant early in 2014: it’s called Victoire and is located in Milan, in Via Accademia 56, tel. +39.02.2615430

Read | 27-03-2015 | Niccoḷ Vecchia | Dall'Italia
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