Identità Expo

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

Cortina, the encore is served

The programme and protagonists of a weekend (5th and 6th September) with great mountain cuisine

After the successful 2014 edition, Identità Cortina, the event that aims at giving value to mountain food culture and gastronomy returns this weekend. The climax will be made of two events: a dinner on Saturday 5th at La Corte del Lampone del Rosapetra Resort in Cortina with Favrin, Gaspari, Niederkofler and Alfio Ghezzi (the price is 80 euros, reservations +39.0436.861927). And a brunch on Sunday 6th at Brite de Larieto with dishes by Gaspari, Favrin, Scabin and Alverà (30 euros, reservations +39.368.7008083 or +39.328.7288665)

After the successful 2014 edition, Identità Cortina, the event that aims at giving value to mountain food culture and gastronomy returns this weekend. The climax will be made of two events: a dinner on Saturday 5th at La Corte del Lampone del Rosapetra Resort in Cortina with Favrin, Gaspari, Niederkofler and Alfio Ghezzi (the price is 80 euros, reservations +39.0436.861927). And a brunch on Sunday 6th at Brite de Larieto with dishes by Gaspari, Favrin, Scabin and Alverà (30 euros, reservations +39.368.7008083 or +39.328.7288665)

Read | 01-09-2015 | 13:00 | Identità Golose | Primo piano

Pizza unites people

Improved essence and multiple ways of consumption. Yet the convivial spirit doesn’t change

The wall at the entrance of the pavilion of the Republic of Korea at Expo. Every tag answers this question: «What is your favourite food?». Pizza wins, says Matteo Aloe, the author of this piece and a leading figure in the nouvelle vague of Italian pizza with Berberè

The wall at the entrance of the pavilion of the Republic of Korea at Expo. Every tag answers this question: «What is your favourite food?». Pizza wins, says Matteo Aloe, the author of this piece and a leading figure in the nouvelle vague of Italian pizza with Berberè

Read | 27-08-2015 | Matteo Aloe | Dall'Italia

Alberti’s coloured pens

Lisa Casali presents a recipe created by the chef for The CooKing Show

On many occasions chef and pastry chef Franco Aliberti was invited by Lisa in the daily show she runs live from Expo Milano 2015, broadcasted on RAI3 until 5th September from Monday till Friday at 12.30 pm (Credits: The CooKing Show, photos by Abraham Caprani)

On many occasions chef and pastry chef Franco Aliberti was invited by Lisa in the daily show she runs live from Expo Milano 2015, broadcasted on RAI3 until 5th September from Monday till Friday at 12.30 pm (Credits: The CooKing Show, photos by Abraham Caprani)

Read | 31-08-2015 | Lisa Casali | Green

Pasta with... Sicilian concentrate

Antonio Colombo and his recipe for Identità Expo: sea urchins, tenerumi, ricotta, candied lemon

Ogni riccio un capriccio, the dish presented at Identità di Pasta by Antonio Colombo

Ogni riccio un capriccio, the dish presented at Identità di Pasta by Antonio Colombo

Read | 29-08-2015 | Valeria Senigaglia | Identità Expo

Bartolini’s sense of pasta

The chef explains his relationship with spaghetti & Co. And uses sea urchins, vegetables and finger lime for his seasoning

Chef Enrico Bartolini of Devero in Cavenago di Brianza was yesterday’s protagonist at Identità di Pasta

Chef Enrico Bartolini of Devero in Cavenago di Brianza was yesterday’s protagonist at Identità di Pasta

Read | 28-08-2015 | Carlo Passera | Identità Expo
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