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

Matera, Sassi...and bread

The city in Basilicata is also famous for its ancient flavour to which a conference is dedicated

The bread loaf ready for baking: the conference entitled Come sa di sale lo pane altrui [How salty does the bread made by others taste] will be dedicated to bread culture and agricultural, dietarian and culinary traditions. It will be held in Matera from September 5th till the 7th

The bread loaf ready for baking: the conference entitled Come sa di sale lo pane altrui [How salty does the bread made by others taste] will be dedicated to bread culture and agricultural, dietarian and culinary traditions. It will be held in Matera from September 5th till the 7th

Read | 31-08-2014 | Luciana Squadrilli | Dall'Italia

Piadina in the night

At Marè in Cesenatico for the second year the night dedicated to "the bread of the Romagnoli" took place

For the second time, the beach in Cesenatico hosted this event dedicated to the queen of food in Romagna: five different interpretations of piadina, supplied by as many restaurateurs coming from different areas in region

For the second time, the beach in Cesenatico hosted this event dedicated to the queen of food in Romagna: five different interpretations of piadina, supplied by as many restaurateurs coming from different areas in region

Read | 29-08-2014 | Cinzia Benzi | Dall'Italia

Greece Meets Italy

Identità Golose’s inspiration gave life to a meeting of two young chefs in Sifnos

The two protagonists of Greece Meets Italy. Right, Iannis Loukakos, resident chef at Rabagas, famous all over Greece, and among the judges of Masterchef Greece. Next to him, Giovanni Sandri who worthily represented Italy. He was passing by on the island, after the experience at Flipot in Torino, Cracco in Milan, Antica Osteria del Teatro in Piacenza and Agata e Romeo in Rome

The two protagonists of Greece Meets Italy. Right, Iannis Loukakos, resident chef at Rabagas, famous all over Greece, and among the judges of Masterchef Greece. Next to him, Giovanni Sandri who worthily represented Italy. He was passing by on the island, after the experience at Flipot in Torino, Cracco in Milan, Antica Osteria del Teatro in Piacenza and Agata e Romeo in Rome

Read | 28-08-2014 | Paola Valeria Jovinelli | Dal Mondo

The Nordic Food Lab and I /2

Differences between palates, entomophagy, Sardinian roots. Roberto Flore’s story

The Nordic Food Lab in Copenhagen. Despite being close to Noma, and sharing its staff, these two activities are not linked from a management point of view: the Lab was created for all the Northern community, not just for one restaurant

The Nordic Food Lab in Copenhagen. Despite being close to Noma, and sharing its staff, these two activities are not linked from a management point of view: the Lab was created for all the Northern community, not just for one restaurant

Read | 27-08-2014 | Gabriele Zanatta | Zanattamente buono

The Nordic Food Lab and I /1

Interview with Sardinian Roberto Flore, the new head chef at the research outpost in Copenhagen

A few weeks ago, Roberto Flore, 31, became the head chef at the Nordic Food Lab in Copenhagen, the experimental outpost founded in 2009 by Rene Redzepi and Claus Meyer, dedicated to open-source research on the deliciousness of food

A few weeks ago, Roberto Flore, 31, became the head chef at the Nordic Food Lab in Copenhagen, the experimental outpost founded in 2009 by Rene Redzepi and Claus Meyer, dedicated to open-source research on the deliciousness of food

Read | 26-08-2014 | Gabriele Zanatta | Zanattamente buono
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