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

M.P. White beyond commonplaces

Genius and wildness, professionalism and commercials for a chef who changed the history of cuisine

Tokyo Cervigni presents – debated yet charismatic - Marco Pierre White, the English chef who conquered the French without ever visiting France. Photos are taken from www.marcopierrewhite.co

Tokyo Cervigni presents – debated yet charismatic - Marco Pierre White, the English chef who conquered the French without ever visiting France. Photos are taken from www.marcopierrewhite.co

Read | 03-05-2016 | 06:00 | Tokyo Cervigni | Dal Mondo

Peru, 48 times Gaston Acurio

Expected to become a politician, the chef opened as many restaurants as his birthdays. 19 in Lima alone

Read | 02-05-2016 | 06:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

Fine dining one year after Expo

366 days after the event’s debut, a (positive) evaluation of its contribution to the restaurant industry

The Minister for Agricultural Policies Maurizio Martina, Massimo Bottura, Claudio Ceroni of MagentaBureau, the then Expo commissioner Giuseppe Sala and Prime Minister Matteo Renzi at the IdentitĂ  Expo temporaryrestaurant, precisely one year ago

The Minister for Agricultural Policies Maurizio Martina, Massimo Bottura, Claudio Ceroni of MagentaBureau, the then Expo commissioner Giuseppe Sala and Prime Minister Matteo Renzi at the Identità Expo temporaryrestaurant, precisely one year ago

Read | 01-05-2016 | Carlo Passera | Primo piano

The Italian Cuisine Week

The new event was presented at Farnesina: from the 21st till the 27th November our chefs in 130 countries around the world

A significant step was taken to valorise Italian food around the world: for the first time the Work group for the valorisation of high quality Italian cuisine abroad met. Identità Golose was also there
A significant step was taken to valorise Italian food around the world: for the first time the Work group for the valorisation of high quality Italian cuisine abroad met. Identità Golose was also there
Read | 29-04-2016 | 03:00 | Carlo Passera | Primo piano

Il Casolare: more than mozzarella

Mimmo La Vecchia’s cheese factory has been experimenting with buffalo milk cheese for a couple of years now

Mimmo La Vecchia, to the right, with his son Benito: the passion for the family dairy business at Il Casolare di Alvignano (Caserta) is genetic

Mimmo La Vecchia, to the right, with his son Benito: the passion for the family dairy business at Il Casolare di Alvignano (Caserta) is genetic

Read | 28-04-2016 | 18:00 | Niccoḷ Vecchia | Dall'Italia
ENG Grana Padano Home
ENG S.Pellegrino home
ENG Birra Moretti home
ENG Lavazza home
Petra Molino Quaglia Home
ENG Monograno Felicetti home
Berto's Coldline home Piazza home Caraiba Host home Carta di Milano