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

Kyiv Cake and others delights

The gastronomic scene of the Ukranian capital is more and more rich. Our storytell, with a recipe

The Kyiv Cake from the restaurant Klukva i Brukva.

The Kyiv Cake from the restaurant Klukva i Brukva.

Read | 24-05-2016 | 12:00 | Marina Mayevska | Dal Mondo

Best Before with Pietro Leemann

Lisa Casali’s new column debuts. Inviting everyone to cook using 3 ingredients close to their best-before-date

In Lisa Casali’s illustration, the Mediterranean rice cake with asparagus and strawberries by Pietro Leemann, chef at restaurant Joia in Milan. The challenge, launched by the author on the latest Earth Day is that of having chefs and readers create a dish with 3 ingredients from their fridge close to their best before date, so as to enhance them and not waste them. Write to info@ecocucina.org

In Lisa Casali’s illustration, the Mediterranean rice cake with asparagus and strawberries by Pietro Leemann, chef at restaurant Joia in Milan. The challenge, launched by the author on the latest Earth Day is that of having chefs and readers create a dish with 3 ingredients from their fridge close to their best before date, so as to enhance them and not waste them. Write to info@ecocucina.org

Read | 20-05-2016 | 06:00 | Lisa Casali | Best Before

Milan Cuisine Week

Identità supports the idea emerging from the summit between Martina, Sala and the chefs

Paolo Marchi, minister Maurizio Martina and the ex Expo commissary Giuseppe Sala at yesterday’s meeting organised by Identità Golose. They discussed the state of the restaurant industry in Milan, one year after the World Fair

Paolo Marchi, minister Maurizio Martina and the ex Expo commissary Giuseppe Sala at yesterday’s meeting organised by Identità Golose. They discussed the state of the restaurant industry in Milan, one year after the World Fair

Read | 17-05-2016 | Carlo Passera | Primo piano

Niko rediscovering fire

In Seoul Romito dismisses vacuum cooking and presents his roasted savoy in a country in love with cabbage

A customary picture of Niko Romito as soon as he arrived on the lowest floor of the double bridge, the perfect location for the stands at a very fun and tasty event, Picnic on the bridge, which took place in Seoul on Thursday 5th May, South Korea’s national holiday, a whole day dedicated to celebrating children

A customary picture of Niko Romito as soon as he arrived on the lowest floor of the double bridge, the perfect location for the stands at a very fun and tasty event, Picnic on the bridge, which took place in Seoul on Thursday 5th May, South Korea’s national holiday, a whole day dedicated to celebrating children

Read | 16-05-2016 | 06:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

Korean Tajarin, with garlic

Seoul enhances its history and takes influences from a bit everywhere so as to become a global gourmet capital

i>Cow parsnip leaf & Tajarin, egg tagliolini, seasoned with toasted garlic and parsnip leaves, presented by Jun Lee, patron chef at Soigné in Seoul. 33 this year, Jun Lee opened his restaurant on 24th December 2014: «I know it’s Christmas Eve but not over here, for me it was the first possible day after the works and tests»

i>Cow parsnip leaf & Tajarin, egg tagliolini, seasoned with toasted garlic and parsnip leaves, presented by Jun Lee, patron chef at Soigné in Seoul. 33 this year, Jun Lee opened his restaurant on 24th December 2014: «I know it’s Christmas Eve but not over here, for me it was the first possible day after the works and tests»

Read | 09-05-2016 | Paolo Marchi | Affari di Gola di Paolo Marchi
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