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

The hemp boom in the kitchen

Cannabis, as an ingredient, could offer wide opportunities. A list of products and locations in Italy

Cannabis sativa is experiencing an increasing use in the kitchen, through oil or flour made with hemp seeds. As it is gluten free, hemp can also be used in pasta, pizza and ice creams too. Piedmontese taste “diviner” Antonio Strumia, gave us a useful list of addresses to better understand this domain

Cannabis sativa is experiencing an increasing use in the kitchen, through oil or flour made with hemp seeds. As it is gluten free, hemp can also be used in pasta, pizza and ice creams too. Piedmontese taste “diviner” Antonio Strumia, gave us a useful list of addresses to better understand this domain

Read | 26-07-2015 | Gabriele Zanatta | Dall'Italia

Dining between Garibaldi and Isola

12 (plus one) tasty places where to eat lovely food when strolling in Milan

Ratanà’s beautiful dehors, in the heart of the Isola neighbourhood, allows us to introduce our selection of the best restaurants in this fascinating area of Milan

Ratanà’s beautiful dehors, in the heart of the Isola neighbourhood, allows us to introduce our selection of the best restaurants in this fascinating area of Milan

Read | 27-07-2015 | Niccoḷ Vecchia | Fuori Expo

Eggless, at last

A recipe by Simone Salvini for Meringue wafers made with grass peas, grass pea pâté and coconut butter

Vegan chef Simone Salvini (here together with Luca Cimini who works with him in the kitchen of the new Lord Bio in Macerata) tells us how after a careful research he has found the right way to make meringues... without eggs. Thanks to legumes’ cooking water

Vegan chef Simone Salvini (here together with Luca Cimini who works with him in the kitchen of the new Lord Bio in Macerata) tells us how after a careful research he has found the right way to make meringues... without eggs. Thanks to legumes’ cooking water

Read | 26-07-2015 | 12:00 | Simone Salvini | Naturalmente

We are Italian cuisine

Our best chefs together in Milan for "100 chef x 10 anni". A book signed by Identità Golose

A group photo from the balcony in Stazione Centrale in Milan: the best in Italian cuisine was summoned for the presentation of 100 chef x 10 anni, a book signed by Identità Golose. Photos by Celestina Ielmoni and Marina Siciliano from Brambilla & Serrani

A group photo from the balcony in Stazione Centrale in Milan: the best in Italian cuisine was summoned for the presentation of "100 chef x 10 anni", a book signed by Identità Golose. Photos by Celestina Ielmoni and Marina Siciliano from Brambilla & Serrani

Read | 23-07-2015 | Carlo Passera | Primo piano

Chocolate passion

Pastry chef Andrea Besuschio gives us a summer recipe based on the new Valrhona Itakuja "Cru"

We asked Andrea Besuschio, a great pastry chef continuing a family tradition with historic Pasticceria Besuschio in the main square in Abbiategrasso, to present us with a chocolate recipe suitable for the high summer temperatures

We asked Andrea Besuschio, a great pastry chef continuing a family tradition with historic Pasticceria Besuschio in the main square in Abbiategrasso, to present us with a chocolate recipe suitable for the high summer temperatures

Read | 23-07-2015 | Andrea Besuschio | Signature Dishes
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