Identità Expo

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 restaurant serving pinecones, mushrooms and herbs

In the meseta close to Valladolid an out-of-the-way yet surprising place. Worth the trip

Miguel Ángel de la Cruz us the talented Spanish chef at La Botica de Matapozuelos (Plaza Mayor 2, Matapozuelos - Valladolid. Tel: +34.983.832942)

Miguel Ángel de la Cruz us the talented Spanish chef at La Botica de Matapozuelos (Plaza Mayor 2, Matapozuelos - Valladolid. Tel: +34.983.832942)

Read | 30-07-2015 | Carlo Passera | Carlo Mangio

A FoodAct for Italian cuisine

During the second Forum, organised at Expo, the document resulting from the work of ministers and chefs was presented

A final group photo at the end of the work session of the second Forum della cucina italiana, a few hours ago at Expo Milano 2015 (photo Carlo Passera)
A final group photo at the end of the work session of the second Forum della cucina italiana, a few hours ago at Expo Milano 2015 (photo Carlo Passera)
Read | 28-07-2015 | Carlo Passera | Primo piano

Scabin and the genesis of the Cyber egg

In 1997 the chef of Combal challenged the perfection of the egg giving it a new shell

This photo is by Francesca Brambilla and Serena Serrani and depicts the perfect Cyber Egg by Davide Scabin, the chef then at Combal in Almese and now at Combal.zero in Rivoli, also in the province of Torino, with the new century. Scabin, in November 1997, in order to fight the boredom of an afternoon spent in the pastry laboratory, decided to try to improve the perfection of an egg by changing its shell. Mission accomplished

This photo is by Francesca Brambilla and Serena Serrani and depicts the perfect Cyber Egg by Davide Scabin, the chef then at Combal in Almese and now at Combal.zero in Rivoli, also in the province of Torino, with the new century. Scabin, in November 1997, in order to fight the boredom of an afternoon spent in the pastry laboratory, decided to try to improve the perfection of an egg by changing its shell. Mission accomplished

Read | 28-07-2015 | 09:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

The hemp boom in the kitchen

Cannabis, as an ingredient, could offer wide opportunities. A list of products and locations in Italy

Cannabis sativa is experiencing an increasing use in the kitchen, through oil or flour made with hemp seeds. As it is gluten free, hemp can also be used in pasta, pizza and ice creams too. Piedmontese taste “diviner” Antonio Strumia, gave us a useful list of addresses to better understand this domain

Cannabis sativa is experiencing an increasing use in the kitchen, through oil or flour made with hemp seeds. As it is gluten free, hemp can also be used in pasta, pizza and ice creams too. Piedmontese taste “diviner” Antonio Strumia, gave us a useful list of addresses to better understand this domain

Read | 26-07-2015 | Gabriele Zanatta | Dall'Italia

Dining between Garibaldi and Isola

12 (plus one) tasty places where to eat lovely food when strolling in Milan

Ratanà’s beautiful dehors, in the heart of the Isola neighbourhood, allows us to introduce our selection of the best restaurants in this fascinating area of Milan

Ratanà’s beautiful dehors, in the heart of the Isola neighbourhood, allows us to introduce our selection of the best restaurants in this fascinating area of Milan

Read | 27-07-2015 | Niccoḷ Vecchia | Fuori Expo
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ENG Petra home
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