Identità Golose 2016 - programma ENG
Identità Golose 2016 - iscrizioni ENG

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

Made in California, Italy

Maico Campilongo explains how he supplies his restaurant in Palo Alto with excellent Italian-American products

Maico Campilongo, right, with Apulian chef Krystian D'Angelo. Together with Maico’s brother Franco, they are the ones behind the success story of restaurant-pizzeria Terún in Palo Alto, California

Maico Campilongo, right, with Apulian chef Krystian D'Angelo. Together with Maico’s brother Franco, they are the ones behind the success story of restaurant-pizzeria Terún in Palo Alto, California

Read | 09-02-2016 | 09:00 | Maico Campilongo | Dal Mondo

Joop, the great oil in Tokyo

Registrations are open for the 2016 edition in June. Italian products have always had a main role

A few bottles (most were Italian) that were under the spotlight and won the third edition of Joop - Japan Olive Oil Prize, promoted in Tokyo by the Italian Chamber of Commerce in Japan (Iccj). The fourth edition will take place in June 2016, registrations are open

A few bottles (most were Italian) that were under the spotlight and won the third edition of Joop - Japan Olive Oil Prize, promoted in Tokyo by the Italian Chamber of Commerce in Japan (Iccj). The fourth edition will take place in June 2016, registrations are open

Read | 08-02-2016 | Carlo Passera | Dal Mondo

The real issue is the pizza chef

A test made in Naples: wood or electricity, the flavour doesn’t change. But with mediocre chefs no oven can help

On Tuesday 26th January 2016 in Naples, Guglielmo Vuolo's pizzeria inside Eccellenze Campane hosted a confrontation between pizzas cooked in very different ovens. The two on the left, both black, are the typical wood ovens, to the right, instead, there's an electric oven called Scugnizzonapoletano, offering the same performance as a traditional one despite being open in front

On Tuesday 26th January 2016 in Naples, Guglielmo Vuolo's pizzeria inside Eccellenze Campane hosted a confrontation between pizzas cooked in very different ovens. The two on the left, both black, are the typical wood ovens, to the right, instead, there's an electric oven called Scugnizzonapoletano, offering the same performance as a traditional one despite being open in front

Read | 07-02-2016 | 17:00 | Paolo Marchi | Mondo pizza

2016 dish by dish (6)

Abruzzo, Molise, Apulia, Basilicata and Calabria: 33 dishes/a journey through the great restaurants of the South

Read | 05-02-2016 | Carlo Passera e Gabriele Zanatta | Primo piano

Face to face with Matthew Kenney

Cristina Bowerman’s interview with the father of raw cuisine. A much awaited lesson in Milan

Matthew Kenney, from Connecticut, 51. Chef, author and trainer, he’s the father of raw and vegan cuisine. He wrote 12 books, founded 5 culinary academies. Making health and great food coexist is something everyone can do, he explained to Cristina Bowerman, for once in the role of interviewer. Kenney will hold a lesson in the Auditorium hall at Identità Milano on Monday 7th March, at 4.30 pm

Matthew Kenney, from Connecticut, 51. Chef, author and trainer, he’s the father of raw and vegan cuisine. He wrote 12 books, founded 5 culinary academies. "Making health and great food coexist is something everyone can do", he explained to Cristina Bowerman, for once in the role of interviewer. Kenney will hold a lesson in the Auditorium hall at Identità Milano on Monday 7th March, at 4.30 pm

Read | 05-02-2016 | Cristina Bowerman | Primo piano
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