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

The alliance of women in the food sector

In Bilbao, the first world forum dedicated to women’s views on food. Here’s Cristina Bowerman’s report

The Parabere Forum took place in Bilbao. There were many Italian representatives, including Cristina Bowerman whom we asked to write about it

The Parabere Forum took place in Bilbao. There were many Italian representatives, including Cristina Bowerman whom we asked to write about it

Read | 05-03-2015 | Cristina Bowerman | Penna al cuoco

The Burns phenomenon

Gelato, the soup test, the dream of returning to Europe. A chat with the chef from Luksus

39-year-old Canadian chef Daniel Burns of restaurant Luksus at Thorst, a bistro seating 26 people included in a beer bar in Greenpoint, Brooklyn, New York, one Michelin star without having a single wine in the list. Why beer?, he explained during his lesson at Identità Milano, why not? (photo credits Brambilla/Serrani)

39-year-old Canadian chef Daniel Burns of restaurant Luksus at Thorst, a bistro seating 26 people included in a beer bar in Greenpoint, Brooklyn, New York, one Michelin star without having a single wine in the list. "Why beer?", he explained during his lesson at Identità Milano, "why not?" (photo credits Brambilla/Serrani)

Read | 05-03-2015 | Gabriele Zanatta | Zanattamente buono

Knowledge for training

The "perfect waiter" according to Enrico Camelio. A story on his career, from dining room to teaching

Roman Enrico Camelio, born in 1971, with his guys at Majestic. He’s a teacher at the Pellegrino Artusi Catering School in Rome and a fine dining consultant

Roman Enrico Camelio, born in 1971, with his guys at Majestic. He’s a teacher at the Pellegrino Artusi Catering School in Rome and a fine dining consultant

Read | 04-03-2015 | Enrico Camelio | In sala

El Somni, the book

A nice volume sums up the work of the Roca brothers. And the release of gastronomy over the arts

Read | 04-03-2015 | Gabriele Zanatta | In libreria

Forum, good first take

Almost 30 chefs asked Minister Martina to be able to compete in the same conditions as the rest of the world

A wall of photographers and journalists, this is what the Minister for Agricultural Policies Maurizio Martina faced at the end of the first Forum della Cucina Italiana which took place on Monday 2nd March in the headquarters of the Ministry for Agricultural Resources in Rome

A wall of photographers and journalists, this is what the Minister for Agricultural Policies Maurizio Martina faced at the end of the first Forum della Cucina Italiana which took place on Monday 2nd March in the headquarters of the Ministry for Agricultural Resources in Rome

Read | 03-03-2015 | Paolo Marchi | Primo piano
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