IG2015 - iscrizioni 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

Paris: A tutta pasta

The dinner organised at Quindici together with Identità Golose and Felicetti was a great success

The menu for the “A tutta pasta dinner on Thursday January 22nd, in Paris: the main role in the kitchen was taken by Luciano Monosilio, chef at Pipero al Rex in Rome, pastry chef Giovanni Fausto Bertolini of Casa del dolce, Fabrizio Ferrara of Caffè dei Cioppi and Julian Mercier of Molitor, on top of Toni Martone, Paolo Bertolone and Luca Giannarelli of restaurant Quindici, hosting the event

The menu for the “A tutta pasta” dinner on Thursday January 22nd, in Paris: the main role in the kitchen was taken by Luciano Monosilio, chef at Pipero al Rex in Rome, pastry chef Giovanni Fausto Bertolini of Casa del dolce, Fabrizio Ferrara of Caffè dei Cioppi and Julian Mercier of Molitor, on top of Toni Martone, Paolo Bertolone and Luca Giannarelli of restaurant Quindici, hosting the event

Read | 24-01-2015 | Niccoḷ Vecchia | Dal Mondo

La Rossa likes it bitter

Premio Moretti Grand Cru, Sorrentino presents a cake recalling beer production

32-year-old Giovanni Sorrentino, chef at restaurant Vinile in Salerno, tells us about the inspiration and recipe for his dessert completing the menu thanks to which he was among the ten finalists at Premio Birra Moretti Grand Cru 2014

32-year-old Giovanni Sorrentino, chef at restaurant Vinile in Salerno, tells us about the inspiration and recipe for his dessert completing the menu thanks to which he was among the ten finalists at Premio Birra Moretti Grand Cru 2014

Read | 23-01-2015 | Giovanni Sorrentino | A tutta birra

Gluten free but delicious

For years now, Francesca Morandin has been studying high quality gluten free. She will speak about it at Identità Milano

Francesca Morandin, yeast expert from Valle d’Aosta: she registered a patent for mother yeast made with gluten-free wheat. During Identità Milano she will prepare a high quality breakfast made with bread, butter and jam, with strictly gluten-free bread, made with mother yeast, a mix of flour and PetravivaBricks

Francesca Morandin, yeast expert from Valle d’Aosta: she registered a patent for mother yeast made with gluten-free wheat. During Identità Milano she will prepare a high quality breakfast made with bread, butter and jam, with strictly gluten-free bread, made with mother yeast, a mix of flour and PetravivaBricks

Read | 23-01-2015 | Carlo Passera | Primo piano

My spicy tour of Italy

Eataly Firenze’s chef Enrico Panero presents his “very hot” five steps at Identità Milano

Enrico Panero together with Massimo Bottura. The young chef from Piedmont at restaurant Da Vinci inside Eataly Firenze will be among the protagonists of Identità Piccanti, within Identità Milano

Enrico Panero together with Massimo Bottura. The young chef from Piedmont at restaurant Da Vinci inside Eataly Firenze will be among the protagonists of Identità Piccanti, within Identità Milano

Read | 22-01-2015 | Enrico Panero | Primo piano

The road to the mountains

Alessando Dal Degan wants to rediscover the traditions of his land: he will speak about it at Identità Milano 2015

Alessandro Dal Degan became passionate about cooking thanks to his mother, a cook. He studied to become a chef in Florence and began his career in Tuscany. He then returned to Asiago, where he runs restaurant La Tana. On Sunday February the 8th he will be one of the eight speakers at Identità di Montagna [Mountain Identità], one of the new elements in Identità Milano 2015’s programme. Together with him there will also be Antonio Borruso, Alessandro Gilmozzi, Stefano Ghetta, Nadia Moscardi, Christian Milone, Norbert Niederkofler and Riccardo Gaspari

Alessandro Dal Degan became passionate about cooking thanks to his mother, a cook. He studied to become a chef in Florence and began his career in Tuscany. He then returned to Asiago, where he runs restaurant La Tana. On Sunday February the 8th he will be one of the eight speakers at Identità di Montagna [Mountain Identità], one of the new elements in Identità Milano 2015’s programme. Together with him there will also be Antonio Borruso, Alessandro Gilmozzi, Stefano Ghetta, Nadia Moscardi, Christian Milone, Norbert Niederkofler and Riccardo Gaspari

Read | 20-01-2015 | | Primo piano
ENG Grana Padano Home
ENG S.Pellegrino home
ENG Lavazza home
ENG Birra Moretti home
ENG Monograno Felicetti home
ENG Petra home
Host home Expo IG2015 ENG Caraiba