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

For a global cuisine

Claudio Liu of Iyo illustrates the ideas and inspirations collected at Expo delle Idee, for the the future of restaurants

Claudio Liu, Italian-Chinese patron at restaurant Iyo in Milan, was one of the participants in the discussion on restaurants – coordinated by Paolo Marchi – at Expo delle Idee, organised in Milan last 7th February. Today a second event is taking place, in view of the creation of the Carta di Milano, this time at the Ministry guided by Maurizio Martina. We will soon give you a detailed report on this

Claudio Liu, Italian-Chinese patron at restaurant Iyo in Milan, was one of the participants in the discussion on restaurants – coordinated by Paolo Marchi – at Expo delle Idee, organised in Milan last 7th February. Today a second event is taking place, in view of the creation of the Carta di Milano, this time at the Ministry guided by Maurizio Martina. We will soon give you a detailed report on this

Read | 01-03-2015 | Claudio Liu | Penna al cuoco

Risotto with Ashes and Arctic char

Eugenio Boer presents the recipe for one of his new dishes at Essenza, which he recently opened in Milan

Dutch-Italian chef Eugenio Jacques Christian Boer, after closing the experience with Enocratia and some consultancy jobs, a few weeks ago returned to direct the kitchen of a gourmet restaurant. Essenza, in Via Marghera in Milan (tel. +39.02.4986865) – of which we wrote here. The latter was also one of the restaurants participating in Birra Moretti’s Il piacere in abito da sera. It was on that very occasion that we had the opportunity to taste this splendid dish, perfectly paired with Birra Moretti Grand Cru

Dutch-Italian chef Eugenio Jacques Christian Boer, after closing the experience with Enocratia and some consultancy jobs, a few weeks ago returned to direct the kitchen of a gourmet restaurant. Essenza, in Via Marghera in Milan (tel. +39.02.4986865) – of which we wrote here. The latter was also one of the restaurants participating in Birra Moretti’s Il piacere in abito da sera. It was on that very occasion that we had the opportunity to taste this splendid dish, perfectly paired with Birra Moretti Grand Cru

Read | 01-03-2015 | Eugenio Jacques Christian Boer | Signature Dishes

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
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