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

Walking around Dehesa

The origins of Jamón Ibérico’s deliciousness is right here: in the green fields in which the pigs are free to graze

Crossing Extremadura also means crossing the Dehesa, which in this Spanish region spreads over more than one million hectares. The fincas inside these fields are the farms where the Iberian pigs are taken during the montanera season, from November to January, so they can be fed with grass and acorns

Crossing Extremadura also means crossing the Dehesa, which in this Spanish region spreads over more than one million hectares. The "fincas" inside these fields are the farms where the Iberian pigs are taken during the "montanera" season, from November to January, so they can be fed with grass and acorns

Read | 25-11-2014 | Niccoḷ Vecchia | Dal Mondo

Roma Food & Wine, 18 great chefs

The tastings at the Festival starting this Saturday at Eataly. There will also be Bottura, Romito and...

All is ready at Rome’s Eataly for the Roma Food & Wine Festival, from Saturday November 29th till Monday December 1st. 18 great Italian chefs and their specialties, all to be tasted, will be the protagonists.

All is ready at Rome’s Eataly for the Roma Food & Wine Festival, from Saturday November 29th till Monday December 1st. 18 great Italian chefs and their specialties, all to be tasted, will be the protagonists.

Read | 24-11-2014 | Identità Golose | Primo piano

Beer with cappelletti

We start the series of finalist recipes at Premio Birra Moretti Grand Cru. Today, the winning dish

Beer with cappelletti (that is to say cappelletti filled with ginger, mushrooms, parmesan mousse and foie gras), the first of the two dishes thanks to which Davide Del Duca, chef at Osteria Fernanda in Rome, last week in Milan won the fourth edition of Premio Birra Moretti Grand Cru, the cooking competition totally focused on beer and dedicated to chefs and sous chefs under 35 (photo by Francesca Moscheni)

Beer with cappelletti (that is to say cappelletti filled with ginger, mushrooms, parmesan mousse and foie gras), the first of the two dishes thanks to which Davide Del Duca, chef at Osteria Fernanda in Rome, last week in Milan won the fourth edition of Premio Birra Moretti Grand Cru, the cooking competition totally focused on beer and dedicated to chefs and sous chefs under 35 (photo by Francesca Moscheni)

Read | 24-11-2014 | Davide Del Duca | A tutta birra

Rosso Reale

An exhibition inside the Fontanafredda estate celebrates the meeting of two Italian beauties: wine and unique fabrics

The barrels in the winery founded by Emanuele Alberto di Mirafiore offer a fascinating scene for the display of precious fabrics by historic firm Rubelli. This union with the Mirafiore wines will continue with Rosso Reale until January 2015 and will then be presented once again with another project called Tasting Velvet, during Expo Milano 2015

The barrels in the winery founded by Emanuele Alberto di Mirafiore offer a fascinating scene for the display of precious fabrics by historic firm Rubelli. This union with the Mirafiore wines will continue with "Rosso Reale" until January 2015 and will then be presented once again with another project called "Tasting Velvet", during Expo Milano 2015

Read | 23-11-2014 | Cinzia Benzi | In cantina

Dinato tells the story of his life as a chef

An autobiographical novel from the chef of Feva. Who also launches a "manifesto" called Cucina Madre

Nicola Dinato is the patron-chef at Feva, in Castelfranco Veneto. He travelled for six years working in the most important European kitchens

Nicola Dinato is the patron-chef at Feva, in Castelfranco Veneto. He travelled for six years working in the most important European kitchens

Read | 22-11-2014 | Carlo Passera | In libreria
ENG Grana Padano Home
ENG S.Pellegrino home
ENG Lavazza home
ENG Birra Moretti home
ENG Monograno Felicetti home
ENG Petra home
Fipe congresso Ebnt Congresso jobmatch - congresso Host home