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

The many flavours of Entiana

Getting to know the young chef of Sesto on Arno. From Albania to Florence, passing per Pierangelini

The beautiful photos taken by Bob Noto, who in this case portrayed Seafood salad with celery sorbet, illustrate this piece, also written by the photographer, who for a long time has been a friend and fan of Entiana Osmenzeza’s cuisine. The chef from Se.sto on Arno in Florence (tel.+39.055.27152821) grew up with the lessons learnt from her Albanian grandmother and later from the great chef Fulvio Pierangelini. Her fame, in this period, has also increased thanks to her participation in TV programme Hell's Kitchen

The beautiful photos taken by Bob Noto, who in this case portrayed Seafood salad with celery sorbet, illustrate this piece, also written by the photographer, who for a long time has been a friend and fan of Entiana Osmenzeza’s cuisine. The chef from Se.sto on Arno in Florence (tel.+39.055.27152821) grew up with the lessons learnt from her Albanian grandmother and later from the great chef Fulvio Pierangelini. Her fame, in this period, has also increased thanks to her participation in TV programme Hell's Kitchen

Read | 25-10-2014 | Identità Golose | Dall'Italia

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

Sorbillo will do it

The great Neapolitan pizza-chef opens his restaurant in Milan. 400 pizzas per day, between lunch and dinner

Gino and Antonio Sorbillo opened together their very central restaurant in Milan (tel. +39.02.45375930), which will then be personally managed by the younger brother. Lievito Madre al Duomo was based on the model of the almost homonymous restaurant recently opened by Sorbillo on the seaside of Naples, which differs from the historic family restaurant in Via dei Tribunali because of the use of natural yeast for the dough, which in Milan will be made of mixture of “0 flour and whole-wheat flour

Gino and Antonio Sorbillo opened together their very central restaurant in Milan (tel. +39.02.45375930), which will then be personally managed by the younger brother. Lievito Madre al Duomo was based on the model of the almost homonymous restaurant recently opened by Sorbillo on the seaside of Naples, which differs from the historic family restaurant in Via dei Tribunali because of the use of natural yeast for the dough, which in Milan will be made of mixture of “0” flour and whole-wheat flour

Read | 21-10-2014 | Niccoḷ Vecchia | Dall'Italia
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