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

Fratelli d'Italia

In Negrini and Pisani’s philosophy, intelligent solutions to avoid our identitarian impasse

Fabio Pisani and Alessandro Negrini, co-chefs at Il Luogo di Aimo e Nadia in Milan on the stage of Identità Milano. With Danilo Giaffreda, author of this article, they gave life to a lesson focused on the records of our culinary tradition, the forerunners of many of today’s trends in international fine dining (photo Brambilla/Serrani)

Fabio Pisani and Alessandro Negrini, co-chefs at Il Luogo di Aimo e Nadia in Milan on the stage of Identità Milano. With Danilo Giaffreda, author of this article, they gave life to a lesson focused on the records of our culinary tradition, the forerunners of many of today’s trends in international fine dining (photo Brambilla/Serrani)

Read | 27-02-2015 | Danilo Giaffreda | Dall'Italia

Ariston, a black swan in Cortina

The Piccolin brothers divide themselves between the Alpine restaurant and their vineyards in Umbria

Risotto creamed with pumpkin, stir-fried porcini with thyme and a reduction of balsamic vinegar from Modena, an excellent first course by Roby Piccolin, chef at restaurant-pizzeria Ariston in Cortina d'Ampezzo, Belluno

Risotto creamed with pumpkin, stir-fried porcini with thyme and a reduction of balsamic vinegar from Modena, an excellent first course by Roby Piccolin, chef at restaurant-pizzeria Ariston in Cortina d'Ampezzo, Belluno

Read | 25-02-2015 | Paolo Marchi | Cibi Divini

Strictly tomato

Spaghetti versus risotto? The Costardi brothers play with two essential elements in Italian cuisine

Christian and Manuel: the two Costardi brothers for many years now have been the chefs of the Hotel Cinzia in Vercelli, a family business since four generations. They are obviously very familiar with rice, too. However, this year they were invited on stage at Identità di Pasta, during the Congress held in February in Milan. They also recently decided to put in their menu a Spaghettone with tomato and basil, which has a lot to share with one of their famous rice dishes (photo credit Brambilla/Serrani)

Christian and Manuel: the two Costardi brothers for many years now have been the chefs of the Hotel Cinzia in Vercelli, a family business since four generations. They are obviously very familiar with rice, too. However, this year they were invited on stage at Identità di Pasta, during the Congress held in February in Milan. They also recently decided to put in their menu a Spaghettone with tomato and basil, which has a lot to share with one of their famous rice dishes (photo credit Brambilla/Serrani)

Read | 25-02-2015 | Christian e Manuel Costardi | Penna al cuoco

Il Mercato del Duomo

A great project by Autogrill together with Slow Food and Niko Romito Formazione was presented in Milan

Sala Alessi was packed with people this morning for the presentation of Il Mercato del Duomo, an ambitious project starting on April 30th, one day before the Expo. It is signed by Autogrill in collaboration with the Università di scienze gastronomiche in Pollenzo and Niko Romito Formazione. 5K square metres over 4 floors, a cathedral dedicated to food culture. This morning, among others, Niko Romito, Marco Bolasco, Gilberto Benetton, Carlo Petrini and the mayor of Milan Pisapia spoke about it

Sala Alessi was packed with people this morning for the presentation of "Il Mercato del Duomo", an ambitious project starting on April 30th, one day before the Expo. It is signed by Autogrill in collaboration with the Università di scienze gastronomiche in Pollenzo and Niko Romito Formazione. 5K square metres over 4 floors, a "cathedral dedicated to food culture". This morning, among others, Niko Romito, Marco Bolasco, Gilberto Benetton, Carlo Petrini and the mayor of Milan Pisapia spoke about it

Read | 24-02-2015 | Gabriele Zanatta | Dall'Italia

Lopriore: I’ll work by myself

The chef’s last dinner. He will have a restaurant of his own in Como by the end of 2015

Paolo Lopriore at the end of the farewell dinner at Kitchen in Como. To the left, his maître Stefano Gaiofatto, to the right, fisherman Simone Fraquelli

Paolo Lopriore at the end of the farewell dinner at Kitchen in Como. To the left, his maître Stefano Gaiofatto, to the right, fisherman Simone Fraquelli

Read | 22-02-2015 | 09:00 | Carlo Passera | Carlo Mangio
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