IG2015 - programma ENG

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

In Rome, there’s Spazio for Romito

The new gourmand restaurant at Eataly has opened. It will be run by Niko and his students

Oscar Farinetti and Niko Romito at the ribbon cutting ceremony: Spazio – the third in the series, this one is inside Eataly in Rome – is now open to the public (photos by Claudia Del Bianco)

Oscar Farinetti and Niko Romito at the ribbon cutting ceremony: Spazio – the third in the series, this one is inside Eataly in Rome – is now open to the public (photos by Claudia Del Bianco)

Read | 21-11-2014 | Carlo Passera | Dall'Italia

Chefs, ambassadors of the Expo

Five great chefs and five beautiful ingredients make the cuisine of the World Fair shine

Left to right, Enrico Bartolini chefat Devero in Cavenago Brianza, Davide Oldani of D'O in Cornaredo, Ernst Knam of the homonymous pastry-shop, Paolo Marchi of Identità Golose, Cesare Battisti of Ratanà and Ugo Alciati of Guido in Serralunga d'Alba (Cuneo). These are the speakers of a meeting that took place at lunchtime at the Expo Gate in Milan. All these chefs are Ambassadors of the World Fair. These first 8 chefs will later become 16

Left to right, Enrico Bartolini chefat Devero in Cavenago Brianza, Davide Oldani of D'O in Cornaredo, Ernst Knam of the homonymous pastry-shop, Paolo Marchi of Identità Golose, Cesare Battisti of Ratanà and Ugo Alciati of Guido in Serralunga d'Alba (Cuneo). These are the speakers of a meeting that took place at lunchtime at the Expo Gate in Milan. All these chefs are Ambassadors of the World Fair. These first 8 chefs will later become 16

Read | 19-11-2014 | Gabriele Zanatta | Primo piano

A family affair

Barbara Scabin and her life at her brother Davide’s side. From panna cotta to Blupum

Barbara Scabin portrayed in the kitchen with the staff she directs at Blupum in Ivrea (tel. +39.333.3146158). Before becoming a chef inside the recently opened trattoria, Barbara worked with her brother Davide right from the very first day at Combal, and then Combal.Zero (photo by Gianni Rizzotti)

Barbara Scabin portrayed in the kitchen with the staff she directs at Blupum in Ivrea (tel. +39.333.3146158). Before becoming a chef inside the recently opened trattoria, Barbara worked with her brother Davide right from the very first day at Combal, and then Combal.Zero (photo by Gianni Rizzotti)

Read | 19-11-2014 | Niccoḷ Vecchia | Dall'Italia

Chocolate from Modica, Verona

Veronese Simone Sabaini reinvented tradition. Today chefs use his bars

Simone Sabaini also launched the La Qualità della Vita range, six bars with specific properties (for instance, “Giovinezza is antioxidant because it contains açaí berries, dog rose, red orange, grape extract and green tea extract; “Sesso is aphrodisiacal, with maca, damiana and cola buts…). An idea which he launched one year and a half ago and today represents 30 of the production, and growing

Simone Sabaini also launched the La Qualità della Vita range, six bars with specific properties (for instance, “Giovinezza” is antioxidant because it contains açaí berries, dog rose, red orange, grape extract and green tea extract; “Sesso” is aphrodisiacal, with maca, damiana and cola buts…). An idea which he launched one year and a half ago and today represents 30% of the production, and growing

Read | 18-11-2014 | Carlo Passera | Carlo Mangio

2014 Eat Out Awards

During a big ceremony last Sunday, the prizes for the best restaurants and chefs in South Africa were assigned

The entire South African gastronomic scene met on November 16th at the Thunder City in Cape Town, for the latest edition of the prize organized by Eat Out magazine

The entire South African gastronomic scene met on November 16th at the Thunder City in Cape Town, for the latest edition of the prize organized by Eat Out magazine

Read | 18-11-2014 | Giovanna Sartor | Giovanna a Capo-tavola
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