ENG - Italian FOOD&WINE Festival

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

Greece Meets Italy

Identità Golose’s inspiration gave life to a meeting of two young chefs in Sifnos

The two protagonists of Greece Meets Italy. Right, Iannis Loukakos, resident chef at Rabagas, famous all over Greece, and among the judges of Masterchef Greece. Next to him, Giovanni Sandri who worthily represented Italy. He was passing by on the island, after the experience at Flipot in Torino, Cracco in Milan, Antica Osteria del Teatro in Piacenza and Agata e Romeo in Rome

The two protagonists of Greece Meets Italy. Right, Iannis Loukakos, resident chef at Rabagas, famous all over Greece, and among the judges of Masterchef Greece. Next to him, Giovanni Sandri who worthily represented Italy. He was passing by on the island, after the experience at Flipot in Torino, Cracco in Milan, Antica Osteria del Teatro in Piacenza and Agata e Romeo in Rome

Read | 28-08-2014 | Paola Valeria Jovinelli | Dal Mondo

The Nordic Food Lab and I /2

Differences between palates, entomophagy, Sardinian roots. Roberto Flore’s story

The Nordic Food Lab in Copenhagen. Despite being close to Noma, and sharing its staff, these two activities are not linked from a management point of view: the Lab was created for all the Northern community, not just for one restaurant

The Nordic Food Lab in Copenhagen. Despite being close to Noma, and sharing its staff, these two activities are not linked from a management point of view: the Lab was created for all the Northern community, not just for one restaurant

Read | 27-08-2014 | Gabriele Zanatta | Zanattamente buono

The Nordic Food Lab and I /1

Interview with Sardinian Roberto Flore, the new head chef at the research outpost in Copenhagen

A few weeks ago, Roberto Flore, 31, became the head chef at the Nordic Food Lab in Copenhagen, the experimental outpost founded in 2009 by Rene Redzepi and Claus Meyer, dedicated to open-source research on the deliciousness of food

A few weeks ago, Roberto Flore, 31, became the head chef at the Nordic Food Lab in Copenhagen, the experimental outpost founded in 2009 by Rene Redzepi and Claus Meyer, dedicated to open-source research on the deliciousness of food

Read | 26-08-2014 | Gabriele Zanatta | Zanattamente buono

Perth, a town to discover / 2

We return to Australia with Michela Cimnaghi, who presents her favourite dining places

The town of Perth, despite being much less celebrated than Sidney and Melbourne, has much to offer to food-enthusiast tourist. In her story, Michela Cimnaghi guides us to her favourite places, among local and international flavours, starting from Greenhouse, a restaurant in which the furniture is entirely made with recycled materials

The town of Perth, despite being much less celebrated than Sidney and Melbourne, has much to offer to food-enthusiast tourist. In her story, Michela Cimnaghi guides us to her favourite places, among local and international flavours, starting from Greenhouse, a restaurant in which the furniture is entirely made with recycled materials

Read | 24-08-2014 | Michela Cimnaghi | Dal Mondo

Perth, a town to discover / 1

Michela Cimnaghi tells us about the place where she lives and its rich and little-known gourmet scene

The beautiful night skyline in Perth introduces the report written by Michela Cimnaghi for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, which we republish in two episodes these days. Moving to this town in Australia has allowed her to be surprised by its vitality and by the rich and interesting gastronomic offer

The beautiful night skyline in Perth introduces the report written by Michela Cimnaghi for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, which we republish in two episodes these days. Moving to this town in Australia has allowed her to be surprised by its vitality and by the rich and interesting gastronomic offer

Read | 23-08-2014 | Michela Cimnaghi | Dal Mondo
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