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

London, time for the Cerea brothers

Harrods changes protagonists: after Carlo Cracco it’s the turn of the siblings from Brusaporto

Left to right, Roberto and Enrico Cerea and XXX in an archive photo from Identità Milano. The two brothers from Bergamo, at the helm of restaurant Da Vittorio in Brusaporto, are, as of today, the new protagonists of Stelle di Stelle, with lunches and dinners through the entire month of October at Harrods, London, an important event organised by the great department store together with Identità Golose

Left to right, Roberto and Enrico Cerea and XXX in an archive photo from Identità Milano. The two brothers from Bergamo, at the helm of restaurant Da Vittorio in Brusaporto, are, as of today, the new protagonists of Stelle di Stelle, with lunches and dinners through the entire month of October at Harrods, London, an important event organised by the great department store together with Identità Golose

Read | 01-10-2014 | Identità Golose | Primo piano

The roaring Leone Felice

In Franciacorta, finding out the new path taken by the Albereta. At the helm, young Apulian Fabio Abbattista

Fabio Abbattista, 37 from Apulia, with a long experience next to Heinz Beck, Alain Ducasse and Michel Roux. He’s the new-face of Leone Felice, the new restaurant of the Albereta in Erbusco (Brescia), which ended the twenty-year parenthesis with Gualtiero Marchesi. Tel. +39.030.7762603, closed on Sunday and Monday

Fabio Abbattista, 37 from Apulia, with a long experience next to Heinz Beck, Alain Ducasse and Michel Roux. He’s the new-face of Leone Felice, the new restaurant of the Albereta in Erbusco (Brescia), which ended the twenty-year parenthesis with Gualtiero Marchesi. Tel. +39.030.7762603, closed on Sunday and Monday

Read | 30-09-2014 | Annalisa Cavaleri | Dall'Italia

All about Toutain

Discovering the 33-year-old French talent, the best foreign chef according to Guida di Identità 2015

French chef David Toutain, since December 2014 the chef of the homonymous restaurant at 29, Rue Surcouf, Parigi, +33.(0)1.45501110. According to the eighth edition of Identità Golose’s Guida ai ristoranti di Italia, Europa e Mondo, out next November, he’s the Best Foreign Chef. He follows Pascal Barbot (2008), Renè Redzepi (2009), Josean Alija (2010), Inaki Aizpitarte (2011), Giovanni Passerini (2011), Daniel Humm (2012) and Kobe Desramaults (2013)

French chef David Toutain, since December 2014 the chef of the homonymous restaurant at 29, Rue Surcouf, Parigi, +33.(0)1.45501110. According to the eighth edition of Identità Golose’s Guida ai ristoranti di Italia, Europa e Mondo, out next November, he’s the Best Foreign Chef. He follows Pascal Barbot (2008), Renè Redzepi (2009), Josean Alija (2010), Inaki Aizpitarte (2011), Giovanni Passerini (2011), Daniel Humm (2012) and Kobe Desramaults (2013)

Read | 29-09-2014 | Gabriele Zanatta | Zanattamente buono

Caterina, respect as a goal

From Dattilo to Romito and back: the story of a young woman and her vocation for cuisine

Young Caterina Ceraudo, here beside her father, Roberto, is now the chef at family restaurant Dattilo, where she took her first steps, at an early age, helping around the tables on her free days. She then fell in love with this job, studied at Niko Romito’s Scuola di Alta formazione e Specializzazione professionale, and returned to Calabria to face the challenge in the family kitchen

Young Caterina Ceraudo, here beside her father, Roberto, is now the chef at family restaurant Dattilo, where she took her first steps, at an early age, helping around the tables on her free days. She then fell in love with this job, studied at Niko Romito’s Scuola di Alta formazione e Specializzazione professionale, and returned to Calabria to face the challenge in the family kitchen

Read | 26-09-2014 | Caterina Ceraudo | Penna al cuoco

An innovative harvest

Crowdfunding to finance Progetto Alpha: a new tool for olive picking

In many cases, olive picking is still done with ancient, traditional, long and demanding methods. Alpha is a tool, created by Luca Di Zio, that could help in this task without forsaking the integrity of the fruits

In many cases, olive picking is still done with ancient, traditional, long and demanding methods. Alpha is a tool, created by Luca Di Zio, that could help in this task without forsaking the integrity of the fruits

Read | 21-09-2014 | Luciana Squadrilli | Frantoio Squadrilli
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