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

Bottura: «We’ll open in Cuba»

Breaking news: the chef is planning to open a restaurant in Havana with his colleagues Olvera and Andoni

Pasta, pinchos y tacos, is the trio on which Massimo Bottura, Andoni and Enrique Olvera’s restaurant in Havana, Cuba, will be focused. In December, the first expedition to understand its feasibility, as the chef from Modena revealed to us on the phone

Pasta, pinchos y tacos, is the trio on which Massimo Bottura, Andoni and Enrique Olvera’s restaurant in Havana, Cuba, will be focused. In December, the first expedition to understand its feasibility, as the chef from Modena revealed to us on the phone

Read | 03-09-2015 | Gabriele Zanatta | Primo piano

Beautiful Taormina

A tour unveiling the best in a town suspended between sky and sea, starting from Villa Sant'Andrea

Taormina, be it from below or from above, is always beautiful. Of course the view towards the sea has few comparisons. It’s one of those things that make a holiday unique

Taormina, be it from below or from above, is always beautiful. Of course the view towards the sea has few comparisons. It’s one of those things that make a holiday unique

Read | 04-09-2015 | Paolo Marchi | Affari di Gola di Paolo Marchi

Germany and the Fields of Ideas

The German pavilion at Expo 2015 is one of the most complete and best focused on the theme of the fair

The title of the German Pavilion at Expo is Fields of Ideas. It is a large, airy exhibition area, very full of content and in-depth analyses

The title of the German Pavilion at Expo is Fields of Ideas. It is a large, airy exhibition area, very full of content and in-depth analyses

Read | 03-09-2015 | Niccoḷ Vecchia | Tutto Expo

Cortina, the encore is served

The programme and protagonists of a weekend (5th and 6th September) with great mountain cuisine

After the successful 2014 edition, Identità Cortina, the event that aims at giving value to mountain food culture and gastronomy returns this weekend. The climax will be made of two events: a dinner on Saturday 5th at La Corte del Lampone del Rosapetra Resort in Cortina with Favrin, Gaspari, Niederkofler and Alfio Ghezzi (the price is 80 euros, reservations +39.0436.861927). And a brunch on Sunday 6th at Brite de Larieto with dishes by Gaspari, Favrin, Scabin and Alverà (30 euros, reservations +39.368.7008083 or +39.328.7288665)

After the successful 2014 edition, Identità Cortina, the event that aims at giving value to mountain food culture and gastronomy returns this weekend. The climax will be made of two events: a dinner on Saturday 5th at La Corte del Lampone del Rosapetra Resort in Cortina with Favrin, Gaspari, Niederkofler and Alfio Ghezzi (the price is 80 euros, reservations +39.0436.861927). And a brunch on Sunday 6th at Brite de Larieto with dishes by Gaspari, Favrin, Scabin and Alverà (30 euros, reservations +39.368.7008083 or +39.328.7288665)

Read | 01-09-2015 | 13:00 | Identità Golose | Primo piano

Pizza unites people

Improved essence and multiple ways of consumption. Yet the convivial spirit doesn’t change

The wall at the entrance of the pavilion of the Republic of Korea at Expo. Every tag answers this question: «What is your favourite food?». Pizza wins, says Matteo Aloe, the author of this piece and a leading figure in the nouvelle vague of Italian pizza with Berberè

The wall at the entrance of the pavilion of the Republic of Korea at Expo. Every tag answers this question: «What is your favourite food?». Pizza wins, says Matteo Aloe, the author of this piece and a leading figure in the nouvelle vague of Italian pizza with Berberè

Read | 27-08-2015 | Matteo Aloe | Dall'Italia
ENG Grana Padano Home
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ENG Birra Moretti home
ENG Lavazza home
ENG Monograno Felicetti home
ENG Petra home
Expo IG2015 ENG Carta di Milano Host home Caraiba