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

Vitale’s Pasta

La pinwheel of first courses by Marianna from Sud, who will open the format dedicated to spaghetti&co.

Impepata: a delicate mix of mussels, pepper and lemon. This is one of the dishes with which Marianna Vitale, chef of the year according to the Identità Golose guide, will open the Identità di pasta day, on Tuesday 10th February. On stage, after her, there will be Christian and Manuel Costardi, Luca Fantin, Viviana Varese, Enrico Croatti, Davide Scabin, Tony Mantuano, Andrea Berton and, for the first time in this format, Massimo Bottura

Impepata: a delicate mix of mussels, pepper and lemon. This is one of the dishes with which Marianna Vitale, chef of the year according to the Identità Golose guide, will open the Identità di pasta day, on Tuesday 10th February. On stage, after her, there will be Christian and Manuel Costardi, Luca Fantin, Viviana Varese, Enrico Croatti, Davide Scabin, Tony Mantuano, Andrea Berton and, for the first time in this format, Massimo Bottura

Read | 29-01-2015 | Valentina Santonastaso | Primo piano

Identità Naturali 2015

Only vegetables? Many different visions are to be presented during the day dedicated to sustainable cuisine

Simone Salvini on the stage of the latest edition of Identità Naturali, presented by Lisa Casali who in this piece presents the programme of the day dedicated to a cuisine that is sustainable both for the environment and the health. Identità Naturali will take place on Sunday 8th February, from 10.15 am to 6.30 pm, and here you can find the programme

Simone Salvini on the stage of the latest edition of Identità Naturali, presented by Lisa Casali who in this piece presents the programme of the day dedicated to a cuisine that is sustainable both for the environment and the health. Identità Naturali will take place on Sunday 8th February, from 10.15 am to 6.30 pm, and here you can find the programme

Read | 28-01-2015 | Lisa Casali | Green

Spaghettoni Grand Cru

Carmine Di Domenico’s savoury recipe for Premio Moretti Grand Cru is a special meat sauce

26-year-old Carmine Di Domenico, sous-chef at restaurant Casa del Nonno 13 (S. Eustachio, Salerno), after presenting a dessert in which lemon had the main role, moves to his savoury dish. In this pasta the sauce is based on the balance between chicken, eel and aromatic herbs

26-year-old Carmine Di Domenico, sous-chef at restaurant Casa del Nonno 13 (S. Eustachio, Salerno), after presenting a dessert in which lemon had the main role, moves to his savoury dish. In this pasta the sauce is based on the balance between chicken, eel and aromatic herbs

Read | 27-01-2015 | Carmine Di Domenico | A tutta birra

20 years that changed pizza

Celebrating the anniversary of Simone Padoan’s I Tigli. Our photo gallery with as many pictures

I Tigli’s 20th birthday (via Camporosolo 11, San Bonifacio. +39.045.6102606) will be celebrated at Identità Milano too, on Monday 9th February, a day entirely dedicated to pizza and bread inside Sala Blu 2. The other speakers will be Francesca Morandin, Gabriele Bonci, Federica Racinelli and Martino Faccin, Franco Pepe, Renato Bosco, Alberto Morello, Vitantonio Lombardo and Angelo Rumolo (here the complete programme)

I Tigli’s 20th birthday (via Camporosolo 11, San Bonifacio. +39.045.6102606) will be celebrated at Identità Milano too, on Monday 9th February, a day entirely dedicated to pizza and bread inside Sala Blu 2. The other speakers will be Francesca Morandin, Gabriele Bonci, Federica Racinelli and Martino Faccin, Franco Pepe, Renato Bosco, Alberto Morello, Vitantonio Lombardo and Angelo Rumolo (here the complete programme)

Read | 26-01-2015 | Carlo Passera | Primo piano

A natural journey

Starting from her family’s gastronomic passions, Gaia Giordano arrived at Niko Romito and Casadonna

Gaia Giordano arrived in the kitchen thanks to her family, her grandmother, her mother, her father. After that, she studied and acquired lots of experience, before meeting Niko Romito and becoming passionate about the Niko Formazione project and, in particular, Spazio

Gaia Giordano arrived in the kitchen thanks to her family, her grandmother, her mother, her father. After that, she studied and acquired lots of experience, before meeting Niko Romito and becoming passionate about the Niko Formazione project and, in particular, Spazio

Read | 26-01-2015 | Gaia Giordano | Penna al cuoco
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