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

Searching for Skrei / 2

The Lofoten Islands, between January and April, are the place where to catch this extraordinary and unique fish

The Lofoten Islands are not just a magic place, characterised by intense and romantic landscapes. They are also Norway’s most important area for the catch of codfish, Norway being only second to China, in terms of volumes of catch
The Lofoten Islands are not just a magic place, characterised by intense and romantic landscapes. They are also Norway’s most important area for the catch of codfish, Norway being only second to China, in terms of volumes of catch
Read | 19-04-2015 | Gualtiero Spotti | Spotti e mangiati

Searching for Skrei / 1

A journey to Norway, between Oslo and the Lofoten islands dedicated to the best fresh codfish

Gunnar Jensen’s new restaurant in Trømso, called Mathallen, where you can taste an interpretation of Danish Smørrebrød, prepared with codfish placed on a slice of focaccia, with shallot and red onion purée

Gunnar Jensen’s new restaurant in Trømso, called Mathallen, where you can taste an interpretation of Danish Smørrebrød, prepared with codfish placed on a slice of focaccia, with shallot and red onion purée

Read | 18-04-2015 | Gualtiero Spotti | Spotti e mangiati

Spaghetto Milano

The recipe for the dish with which Ribaldone, chef at Identità Expo, honoured Milan

The special Spaghetto Milano by Andrea Ribaldone: Paolo Marchi asked the chef, who for six months will be in charge of the restaurant inside Identità Golose’s space at the World Fair, a tribute to the city that as of May 1st will host Expo 2015 (photo credits Giorgio Annone)

The special Spaghetto Milano by Andrea Ribaldone: Paolo Marchi asked the chef, who for six months will be in charge of the restaurant inside Identità Golose’s space at the World Fair, a tribute to the city that as of May 1st will host Expo 2015 (photo credits Giorgio Annone)

Read | 16-04-2015 | Identità Golose | Identità Expo

Tastes of Ukraine

The first edition of Fontegro ends in Kiev. Cogo’s lesson and three places not to be missed

Yuri Priemski’s Borsch at restaurant Odessa, at 114 Krasnoarmeyskaya in Kiev, a lighter and more scenic version (it is served inside a carved beetroot) of the great symbol of Ukrainian (not Russian) cuisine. This was the epilogue of 3 intense days at Fontegro fontegro.com, the first congress of creative cuisine in Eastern Europe (photo credits Federico Cicogna)

Yuri Priemski’s Borsch at restaurant Odessa, at 114 Krasnoarmeyskaya in Kiev, a lighter and more scenic version (it is served inside a carved beetroot) of the great symbol of Ukrainian (not Russian) cuisine. This was the epilogue of 3 intense days at Fontegro fontegro.com, the first congress of creative cuisine in Eastern Europe (photo credits Federico Cicogna)

Read | 16-04-2015 | Gabriele Zanatta | Dal Mondo

Kiev's turning point

Day 1 at the congress in Ukraine. And the feeling that something significant is starting

A moment of relax for the Italian participants in Fontegro, the first fine dining congress taking place yesterday and today at Kiev’s Olympic stadium. Left to right, co-organiser Ekaterina Avdeyeva, Christian Milone, Viviana Varese, co-organiser Anna Zelenokhat, Lorenzo Cogo, Eugenio Roncoroni and, kissed by the sun, Errico Recanati (photo credits Federico Cicogna, Loveresto)

A moment of relax for the Italian participants in Fontegro, the first fine dining congress taking place yesterday and today at Kiev’s Olympic stadium. Left to right, co-organiser Ekaterina Avdeyeva, Christian Milone, Viviana Varese, co-organiser Anna Zelenokhat, Lorenzo Cogo, Eugenio Roncoroni and, kissed by the sun, Errico Recanati (photo credits Federico Cicogna, Loveresto)

Read | 15-04-2015 | Gabriele Zanatta | Zanattamente buono
ENG Grana Padano Home
ENG S.Pellegrino home
ENG Birra Moretti home
ENG Lavazza home
ENG Monograno Felicetti home
ENG Petra home
Expo IG2015 ENG Host home Caraiba