ENG - Italian FOOD&WINE Festival

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

The wines in Chicago: Central Italy

Our presentation of the producers at the Italian Food and Wine Festival in October continues

From Tuesday 14th to Thursday 16th October, Eataly Chicago will host the first edition of the Italian Food and Wine Festival. On Wednesday 15th, the main protagonists will be the 30 wineries selected by the Merano Wine Festival. Today we present the second of 3 reports on the wineries from Central Italy that will participate

From Tuesday 14th to Thursday 16th October, Eataly Chicago will host the first edition of the Italian Food and Wine Festival. On Wednesday 15th, the main protagonists will be the 30 wineries selected by the Merano Wine Festival. Today we present the second of 3 reports on the wineries from Central Italy that will participate

Read | 21-08-2014 | Cinzia Benzi | Primo piano

Preserving in order not to waste

From sand to smoking, all the techniques used by the world’s great chefs

Kobe Desramaults of restaurant In De Wulf in Dranouter in the Flanders, Belgium. He uses sand to preserve tubers in the autumn and winter, a simple preserving technique that minimizes wastes

Kobe Desramaults of restaurant In De Wulf in Dranouter in the Flanders, Belgium. He uses sand to preserve tubers in the autumn and winter, a simple preserving technique that minimizes wastes

Read | 19-08-2014 | Lisa Casali | Green

For a few extra egg yolks

A trip around Portugal’s "docaria conventual", the pastry making based on eggs and sugar

Pastéis de nata, craveable tartlets with cream (here in Nata Lisboa’s version), are one the most famous delicious product of Portugal’s docaria conventual, which is rooted in the centuries and the beautiful monasteries in the country, charming on the basis of two ingredients, rarely little more than that, that is to say egg yolks and sugar

Pastéis de nata, craveable tartlets with cream (here in Nata Lisboa’s version), are one the most famous delicious product of Portugal’s docaria conventual, which is rooted in the centuries and the beautiful monasteries in the country, charming on the basis of two ingredients, rarely little more than that, that is to say egg yolks and sugar

Read | 18-08-2014 | Carlo Passera | Carlo Mangio

New York according Paolo Marchi / 2

Discovering the craveable heart of Manhattan and the surroundings through his recommended addresses

We return to the city of the Empire State Building, guided by Paolo Marchi through his favourite restaurants. The first stop is at the exclusive Eleven Madison Park (tel. +1.212.889.0905) by Swiss Daniel Humm – in these wide rooms there once was a bank

We return to the city of the Empire State Building, guided by Paolo Marchi through his favourite restaurants. The first stop is at the exclusive Eleven Madison Park (tel. +1.212.889.0905) by Swiss Daniel Humm – in these wide rooms there once was a bank

Read | 17-08-2014 | Paolo Marchi | Dal Mondo

New York according to Paolo Marchi / 1

The creator of Identità Golose in the Big Apple, between collective imagination and personal experience

The first part of the article that Paolo Marchi wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, and which we republish these days for all those who are about to visit this city in the United States. Here, Identità Golose will return from October 9th to the 12th for the fifth edition of Identità New York

The first part of the article that Paolo Marchi wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, and which we republish these days for all those who are about to visit this city in the United States. Here, Identità Golose will return from October 9th to the 12th for the fifth edition of Identità New York

Read | 16-08-2014 | Paolo Marchi | Dal Mondo
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