Identità Expo

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

A great Italy in Seoul

Massimo Bottura and Giorgio Nava thrill the young chefs at the congress in South Korea

Massimo Bottura and the enthusiasm of the young Korean colleagues at the end of the lesson held at the Seoul Gourmet Festival this morning (at dawn, in Italy). The chef from Modena held a lesson with his colleague Giorgio Nava, from Milan but living in Cape Town, South Africa, for a long time now. With them, there were also Jordi Roca, Alain Coumont, Pascal Lorange and Juan Amador

Massimo Bottura and the enthusiasm of the young Korean colleagues at the end of the lesson held at the Seoul Gourmet Festival this morning (at dawn, in Italy). The chef from Modena held a lesson with his colleague Giorgio Nava, from Milan but living in Cape Town, South Africa, for a long time now. With them, there were also Jordi Roca, Alain Coumont, Pascal Lorange and Juan Amador

Read | 21-05-2015 | Gabriele Zanatta | Dal Mondo

Master Ichikawa, what a lesson!

The chef of Iyo at Identità Expo with a new team and Claudio Liu. Waiting for his duet with Cedroni

In the middle, master Haruo Ichikawa surrounded by his main collaborators, Masaki Okada e Hiroshi Noda. The chef from Iyo, starred restaurant in Via Piero della Francesca 74, in Milan (tel: +39.02.45476898), was the protagonist of the lesson, yesterday in the afternoon at Identità Expo. He will be back in the same kitchen for the fourhanded lunch on Sunday 7th June with Moreno Cedroni (five courses paired with wines for 90 euros. For reservations expo@magentabureau.it or +39 02 62012701)

In the middle, master Haruo Ichikawa surrounded by his main collaborators, Masaki Okada e Hiroshi Noda. The chef from Iyo, starred restaurant in Via Piero della Francesca 74, in Milan (tel: +39.02.45476898), was the protagonist of the lesson, yesterday in the afternoon at Identità Expo. He will be back in the same kitchen for the fourhanded lunch on Sunday 7th June with Moreno Cedroni (five courses paired with wines for 90 euros. For reservations expo@magentabureau.it or +39 02 62012701)

Read | 19-05-2015 | 10:00 | Carlo Passera | Identità Expo

Eating fish in Milan

We recommend ten trusted places where to taste the sea even on the banks of the Naviglio

'O puorp adda cocere inta'llacua soja: this is one of the dishes that Viviana Varese serves in her Alice Ristorante. This is not just excellent but also so beautiful we chose it as the cover for Identità Golose’s list of the best places where to eat fish in Milan

'O puorp adda cocere inta'llacua soja: this is one of the dishes that Viviana Varese serves in her Alice Ristorante. This is not just excellent but also so beautiful we chose it as the cover for Identità Golose’s list of the best places where to eat fish in Milan

Read | 18-05-2015 | 10:00 | Niccoḷ Vecchia | Fuori Expo

The New York Times speaks about us

The legendary publication from Manhattan covers Identità Expo and quotes Paolo Marchi

Even the prestigious New York Times, one of the most influential and famous publications in the world, covers Identità Expo, the format created by Identità Golose for the 2015 World Fair. They mention a lesson by Andrea Ribaldone, our executive chef, and quote founder and curator Paolo Marchi

Even the prestigious New York Times, one of the most influential and famous publications in the world, covers Identità Expo, the format created by Identità Golose for the 2015 World Fair. They mention a lesson by Andrea Ribaldone, our executive chef, and quote founder and curator Paolo Marchi

Read | 16-05-2015 | Carlo Passera | Identità Expo

Labour Argentina

With its silos, the white and light blue pavilion invites to reflect on global food. From the bottom

The entrance to Argentina’s pavilion at Expo. Inside, a restaurant area with traditional specialties (even prices are special, from 5 to 10 euros per dish), a nice multimedia show and performances with industrial percussions

The entrance to Argentina’s pavilion at Expo. Inside, a restaurant area with traditional specialties (even prices are special, from 5 to 10 euros per dish), a nice multimedia show and performances with industrial percussions

Read | 18-05-2015 | Gabriele Zanatta | Tutto Expo
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