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

Pasta with... Sicilian concentrate

Antonio Colombo and his recipe for Identità Expo: sea urchins, tenerumi, ricotta, candied lemon

Ogni riccio un capriccio, the dish presented at Identità di Pasta by Antonio Colombo

Ogni riccio un capriccio, the dish presented at Identità di Pasta by Antonio Colombo

Read | 29-08-2015 | Valeria Senigaglia | Identità Expo

Bartolini’s sense of pasta

The chef explains his relationship with spaghetti & Co. And uses sea urchins, vegetables and finger lime for his seasoning

Chef Enrico Bartolini of Devero in Cavenago di Brianza was yesterday’s protagonist at Identità di Pasta

Chef Enrico Bartolini of Devero in Cavenago di Brianza was yesterday’s protagonist at Identità di Pasta

Read | 28-08-2015 | Carlo Passera | Identità Expo

Contraste is warming up

A preview of Matias Perdomo’s new restaurant in Milan, with new dishes and a few classics

Matias Perdomo and Simon Press have worked together many years in the kitchen of Pont De Ferr. Today, together with maître and third partner Thomas Piras, they’re ready to open their new restaurant Contraste on 1st September

Matias Perdomo and Simon Press have worked together many years in the kitchen of Pont De Ferr. Today, together with maître and third partner Thomas Piras, they’re ready to open their new restaurant Contraste on 1st September

Read | 27-08-2015 | 14:00 | Niccoḷ Vecchia | Dall'Italia

There’s a big ferment in the kitchen

From Aichi, the cradle of Japanese fermented food, to Italy: this is how our gastronomic culture can be enriched

The traditional production of miso at Maruya Haccho Miso: the firm was established in 1337. Soy and salt – said patron Asai Nobutaro in Milan – go in these wood barrels with a 2-metre diameter, on top of which they place 400-500 stones, a total of 3 tons. They are then left to ferment for two years

The traditional production of miso at Maruya Haccho Miso: the firm was established in 1337. Soy and salt – said patron Asai Nobutaro in Milan – go in these wood barrels with a 2-metre diameter, on top of which they place 400-500 stones, a total of 3 tons. They are then left to ferment for two years

Read | 26-08-2015 | Carlo Passera | Fuori Expo

Ten questions for a perfect dining room service

Enrico Camelio answers the FAQs on high quality service. The result is a sort of decalogue

For many chefs the dining room service is the main problem in today’s fine dining. How can you train professionals capable of working well in fine dining restaurants? Enrico Camelio tries to answer this question

For many chefs the dining room service is the main problem in today’s fine dining. How can you train professionals capable of working well in fine dining restaurants? Enrico Camelio tries to answer this question

Read | 25-08-2015 | Enrico Camelio | In sala
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