Identità Golose 2016 - programma ENG
Identità Golose 2016 - iscrizioni ENG

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

A constantly new bartender

Simone Caporale tells us how he keeps his passion alive: reinventing himself every year

Simone Caporale, one of the most established and talented bartenders in the world, debuts as contributor to our website. For four times in a row, together with Alex Kratena, he conquered the first place in the World's 50 Best Bar Awards with the Artesian Bar inside the Langham Hotel in London. And it’s only one of the many prizes they have received. This even though only a few months ago, in November 2015, they announced they wanted to leave the Artesian, taking on new challenges and accomplishing new projects

Simone Caporale, one of the most established and talented bartenders in the world, debuts as contributor to our website. For four times in a row, together with Alex Kratena, he conquered the first place in the World's 50 Best Bar Awards with the Artesian Bar inside the Langham Hotel in London. And it’s only one of the many prizes they have received. This even though only a few months ago, in November 2015, they announced they wanted to leave the Artesian, taking on new challenges and accomplishing new projects

Read | 14-02-2016 | quattr | Shake & shock

Identità Naturali, edition number five

The format dedicated to vegetables is now a pillar of our congress in Milan. Here’s the complete programme for 2016

Anthony Genovese, chef at restaurant Il Pagliaccio in Rome, omnivorous cook who this year will be the protagonist at Identità Naturali, on Sunday 6th March 2016. The format dedicated to vegetable cooking debuted in the 2012 edition; yet in 2009, when the congress was still held in Piazza Affari in Milan, a whole day was dedicated to cooking Nature, vegetables and seaweeds
 

Anthony Genovese, chef at restaurant Il Pagliaccio in Rome, omnivorous cook who this year will be the protagonist at Identità Naturali, on Sunday 6th March 2016. The format dedicated to vegetable cooking debuted in the 2012 edition; yet in 2009, when the congress was still held in Piazza Affari in Milan, a whole day was dedicated to cooking "Nature, vegetables and seaweeds"
 

Read | 13-02-2016 | Gabriele Zanatta | Primo piano

Slating the slating

Tripadvisor is a vent for many. Yet chefs make themselves heard. Two cases in England

This is how finedininglovers.com represented the tit for tat between the chef at Purnell's in Birmingham and an anonymous user, who had criticised the restaurant on Tripadvisor

This is how finedininglovers.com represented the tit for tat between the chef at Purnell's in Birmingham and an anonymous user, who had criticised the restaurant on Tripadvisor

Read | 13-02-2016 | Carlo Passera | Dal Mondo

Ready for the international year of pulses?

Legumes will be promoted by the UN as the food of 2016. For many obvious reasons

Read | 02-02-2016 | 16:00 | Lisa Casali | Green

All the new 'Identità di Gelato'

The programme of Identità Milano 2016 also includes a morning dedicated to ice cream culture

In less than a month’s time, on Sunday the 6th of March, the twelfth edition of Identità Golose Milano will open (here’s the complete programme of the Congress). On the very first morning, one of the conference rooms will host a focus on ice cream, with six special lessons presented by Roberto Lobrano

In less than a month’s time, on Sunday the 6th of March, the twelfth edition of Identità Golose Milano will open (here’s the complete programme of the Congress). On the very first morning, one of the conference rooms will host a focus on ice cream, with six special lessons presented by Roberto Lobrano

Read | 11-02-2016 | Niccoḷ Vecchia | Primo piano
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