IG2015 - programma ENG

Recipes

Bread, salted butter & raspberry
Parmesan rice cream with red beetroot sauce
4.0 Everything began
Pumpkin
"Che figata"
Fig dessert
...a simple salad
2007 version, a mushroom and garlic consommé that becomes a traditional soup
2008 white truffle perfume
A rockpool of my childhood - so very, very poetic
Oysters from Venø – a la plancha. Gel’ed water – shellfish and sea vegetables.
Anconetana Cod
Apparent egg
Marinated egg yolk, tomato water and asparagus
Arctic cloudberries HV
Baby rosemary pizzas
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
Beetroot
Beetroot risotto, Franciacorta sauce and Grana cheese
Black and red
Angler-fish with cuttlefish ink in a cold gazpacho sauce
Bonito parterre
Bread with ricotta
Breadsticks on a sheet of salt

A surreal dessert

The second recipe from the Premio Birra Moretti Grand Cru: a dessert that looks like a dish of pasta

This dish, presented by Maurizio De Riggi, chef at Markus in San Paolo Bel Sito (Naples) for the finals of Premio Birra Moretti Grand Cru, plays with the guests’ perception. Making them think this is a first course, and then surprising them with the pairing of cherry tomatoes with strawberries and cinnamon

This dish, presented by Maurizio De Riggi, chef at Markus in San Paolo Bel Sito (Naples) for the finals of Premio Birra Moretti Grand Cru, plays with the guests’ perception. Making them think this is a first course, and then surprising them with the pairing of cherry tomatoes with strawberries and cinnamon

Read | 28-11-2014 | Identità Golose | A tutta birra

A heritage to safeguard

Since January 2014 a new law in Spain protects Jamón and valorises this product

Choosing a Jamón Ibérico is easier since a few months ago, thanks to the new rules introduced in January 2014. There are four official classifications, certified by the associations controlling the Denominación de Origen: De puro Iberico 100 de bellota (marked with a black bracelet), De bellota (red bracelet, like in the ham in this photo), De cebo de campo (green bracelet), De cebo (white)

Choosing a Jamón Ibérico is easier since a few months ago, thanks to the new rules introduced in January 2014. There are four official classifications, certified by the associations controlling the Denominación de Origen: De puro Iberico 100% de bellota (marked with a black bracelet), De bellota (red bracelet, like in the ham in this photo), De cebo de campo (green bracelet), De cebo (white)

Read | 27-11-2014 | Niccoḷ Vecchia | Dal Mondo

The 200 super-wines at the Food&Wine Festival

Starting on Saturday, at Eataly in Rome, a three-day-event also dedicated to the best oenology

Excellent wines and great chefs: the winning pair at the Roma Food & Wine Festival, at Eataly in Rome from Saturday to Monday

Excellent wines and great chefs: the winning pair at the Roma Food & Wine Festival, at Eataly in Rome from Saturday to Monday

Read | 27-11-2014 | Identità Golose | Primo piano

Australia, the marvellous trio

Shewry, Gilmore and Perry, three star chefs in a winning challenge. Also thanks to New Zealand

One of the most important moments of the conference in Hobart presenting the Invite the World to dinner gala dinner: left to right Ben Shewry, Neil Perry, Peter Gilmore and journalist Lisa Wilkinson

One of the most important moments of the conference in Hobart presenting the Invite the World to dinner gala dinner: left to right Ben Shewry, Neil Perry, Peter Gilmore and journalist Lisa Wilkinson

Read | 25-11-2014 | Paolo Marchi | Dal Mondo

Walking around Dehesa

The origins of Jamón Ibérico’s deliciousness is right here: in the green fields in which the pigs are free to graze

Crossing Extremadura also means crossing the Dehesa, which in this Spanish region spreads over more than one million hectares. The fincas inside these fields are the farms where the Iberian pigs are taken during the montanera season, from November to January, so they can be fed with grass and acorns

Crossing Extremadura also means crossing the Dehesa, which in this Spanish region spreads over more than one million hectares. The "fincas" inside these fields are the farms where the Iberian pigs are taken during the "montanera" season, from November to January, so they can be fed with grass and acorns

Read | 25-11-2014 | Niccoḷ Vecchia | Dal Mondo
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