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

Eating Milanese cuisine in Milan

Our selection of the best places where to find Milan’s traditional food

Saffron risotto, an absolute symbol of milanese cuisine, here in a Masuelli San Marco's restaurant pitcure. It is one of the most historic and traditional places in the city

Saffron risotto, an absolute symbol of milanese cuisine, here in a Masuelli San Marco's restaurant pitcure. It is one of the most historic and traditional places in the city

Read | 04-05-2015 | Niccoḷ Vecchia | Fuori Expo

The Costardi brothers’ menu

Here are the four dishes to be presented at Identità Expo on Monday and Tuesday at lunchtime

IdentitàExpo Golosa and the cake designed by brothers Christian and Manuel Costardi for the debut of Italian Contemporary Chefs, the lunch at Identità Expo on Mondays and Tuesdays

IdentitàExpo Golosa and the cake designed by brothers Christian and Manuel Costardi for the debut of "Italian Contemporary Chefs", the lunch at Identità Expo on Mondays and Tuesdays

Read | 03-05-2015 | 08:00 | Carlo Passera | Identità Expo

Ten years with Bottura

Day two at Identità Expo: Davide Di Fabio tells us about life at Osteria Francescana

Davide Di Fabio and Massimo Bottura, in a photo by Brambilla - Serrani, in the kitchen of Identità Expo

Davide Di Fabio and Massimo Bottura, in a photo by Brambilla - Serrani, in the kitchen of Identità Expo

Read | 02-05-2015 | Niccoḷ Vecchia | Identità Expo

Enchanting Faroe/2

Sheep and whales, the unusual and essential culinary resources on which the Northern archipelago counts

Sheep thighs hanging in a supermarket in Torshavn, the capital of the Faroe Islands. It’s a very precious cut for which locals can spend as much as 300 euros

Sheep thighs hanging in a supermarket in Torshavn, the capital of the Faroe Islands. It’s a very precious cut for which locals can spend as much as 300 euros

Read | 03-05-2015 | Gabriele Zanatta | Zanattamente buono

Dining with Renzi and Bottura

The chef from Modena steals the scene on the first day of Identità Expo. And cooks for the prime minister

Left to right, Maurizio Martina, Minister for Agricultural Policies, Massimo Bottura, Claudio Ceroni of MagentaBureau, Expo’s sole commissioner Giuseppe Sala and Prime Minister Matteo Renzi, seating inside the temporary restaurant of Identità Expo, debuting today (photo by Carlo Passera)

Left to right, Maurizio Martina, Minister for Agricultural Policies, Massimo Bottura, Claudio Ceroni of MagentaBureau, Expo’s sole commissioner Giuseppe Sala and Prime Minister Matteo Renzi, seating inside the temporary restaurant of Identità Expo, debuting today (photo by Carlo Passera)

Read | 01-05-2015 | Gabriele Zanatta | Identità Expo
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