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

Entrées from the new Korea

The triple recipe presented by Mingoo Kang, a promising talent from Seoul, to open his menu

Left to right, Foie gras and kimchi, baek kimchi and bugak, the triple entrée presented by Mingoo Kang, chef at restaurant Mingles in Seoul, on the occasion of the national day of South Korea at Expo, organised on 23rd June by the Korean Food Foundation inside hotel Principe di Savoia in Milan

Left to right, Foie gras and kimchi, baek kimchi and bugak, the triple entrée presented by Mingoo Kang, chef at restaurant Mingles in Seoul, on the occasion of the national day of South Korea at Expo, organised on 23rd June by the Korean Food Foundation inside hotel Principe di Savoia in Milan

Read | 05-07-2015 | 12:00 | Gabriele Zanatta | Signature Dishes

Celeriac baked in barley

With this recipe Mark Moriarty conquered the jury of the S.Pellegrino Young Chef 2015 award

In the following days we will publish the three recipes that got to the finals of the first edition of the S.Pellegrino Young Chef 2015 award, which took place on Friday 26th June at The Mall in Milan. We start with the winner, Irish chef Mark Moriarty, of the Culinary Counter in Dublin, who conquered the title with his dish totally based on celeriac, which was served in a cup that belonged to his grandmother

In the following days we will publish the three recipes that got to the finals of the first edition of the S.Pellegrino Young Chef 2015 award, which took place on Friday 26th June at The Mall in Milan. We start with the winner, Irish chef Mark Moriarty, of the Culinary Counter in Dublin, who conquered the title with his dish totally based on celeriac, which was served in a cup that belonged to his grandmother

Read | 02-07-2015 | Mark Moriarty | Signature Dishes

Double interview with Marchesi-Santin

The first “three stars” in Italian history answer our questions in parallel

Gualtiero Marchesi and Ezio Santin: the two Italian fine dining masters visited Identità Expo, and then continued to the Rai studios for The Cooking Show

Gualtiero Marchesi and Ezio Santin: the two Italian fine dining masters visited Identità Expo, and then continued to the Rai studios for The Cooking Show

Read | 30-06-2015 | Carlo Passera | Identità Expo

The Russian potential

Ample resources and science’s founding fathers. Inside the pavilion of the largest country in the world

The entrance to the pavilion of the Russian Federation at Expo. The pavilion is focused on the large food resources of the country and on the historic role of the great scientists Mendeleev, Vavilov and Vernadskij

The entrance to the pavilion of the Russian Federation at Expo. The pavilion is focused on the large food resources of the country and on the historic role of the great scientists Mendeleev, Vavilov and Vernadskij

Read | 01-07-2015 | 10:00 | Gabriele Zanatta | Tutto Expo

Grant Achatz, perpetual motion

An interview with the great chef from Chicago, a tumour in his past and a mine of ideas and projects ahead

An intense close up shot of Grant Achatz, 41, originally from St.Clair, Michigan. In 2004 he opened Alinea in Chicago, 3 Michelin stars and 26th in the World's 50Best (after his position at number 6). In April 2011 he also opened Next and cocktail bar The Aviary. In the autumn, Roister will open and in 2016 Alinea will change looks in Chicago and will also be a pop-up restaurant in Miami and Madrid

An intense close up shot of Grant Achatz, 41, originally from St.Clair, Michigan. In 2004 he opened Alinea in Chicago, 3 Michelin stars and 26th in the World's 50Best (after his position at number 6). In April 2011 he also opened Next and cocktail bar The Aviary. In the autumn, Roister will open and in 2016 Alinea will change looks in Chicago and will also be a pop-up restaurant in Miami and Madrid

Read | 29-06-2015 | 14:00 | Gabriele Zanatta | Zanattamente buono
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