ENG - Italian FOOD&WINE Festival

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

The wines of Chicago: Southern Italy

We finish the presentation of the producers participating in the Italian Food & Wine Festival

From Tuesday 14th till Thursday 16th October, Eataly Chicago will host the first edition of the Italian Food and Wine Festival. On Wednesday 15th the main protagonists will be the 30 wineries selected by the Merano Wine Festival. Today, the third and final focus on the wineries participating from Southern Italy

From Tuesday 14th till Thursday 16th October, Eataly Chicago will host the first edition of the Italian Food and Wine Festival. On Wednesday 15th the main protagonists will be the 30 wineries selected by the Merano Wine Festival. Today, the third and final focus on the wineries participating from Southern Italy

Read | 20-09-2014 | Cinzia Benzi | Primo piano

Al Mercato’s luchadores

Eugenio Roncoroni and Beniamino Nespor open their Taco Bar: it’s their third restaurant in Milan

The golden wood oven, inherited from the pizzeria that was previously located here, is one of the strongpoints of the new Taco & Cocktail Bar of Al Mercato (+39.02.36767328 ). Eugenio Roncoroni and Beniamino Nespor continue to bring the flavours of the best street food in the world to Milan, this time dedicating themselves to the Mexican influences they both collected during their Californian experience

The golden wood oven, inherited from the pizzeria that was previously located here, is one of the strongpoints of the new Taco & Cocktail Bar of Al Mercato (+39.02.36767328 ). Eugenio Roncoroni and Beniamino Nespor continue to bring the flavours of the best street food in the world to Milan, this time dedicating themselves to the Mexican influences they both collected during their Californian experience

Read | 19-09-2014 | Niccoḷ Vecchia | Dall'Italia

Trani and happiness

A rain of goodness has recently fallen over the town in Apulia. Here are the photos and the protagonists

The Fake tomato with real tuna by chef Michele Rotondo of Masseria Petrino in Palagianello (Taranto), one of the endless delicacies that during the last weekend have characterised the Trani International Festival, a feast dedicated to good food and its protagonists (photos and photo gallery by Giuseppe Tricarico)

The Fake tomato with real tuna by chef Michele Rotondo of Masseria Petrino in Palagianello (Taranto), one of the endless delicacies that during the last weekend have characterised the Trani International Festival, a feast dedicated to good food and its protagonists (photos and photo gallery by Giuseppe Tricarico)

Read | 18-09-2014 | Identità Golose | Dall'Italia

Joia turns 25

Leemann opened his natural cuisine restaurant on September 16th 1989: "Oh, the vegetables we’ve cleaned!"

Pietro Leemann, chef and patron of restaurant Joia, alta cucina naturale in Milan, announces, with the help of his hands, that his restaurant with a very strong vegetarian and vegan vocation has just turned 25. The Italian-Swiss chef (his mother being from Valtellina, his father from Ticino), opened it in Via Panfilo Castaldi 18, tel. +39.02.29522124, on September 16th 1989. The last renovations took place this August

Pietro Leemann, chef and patron of restaurant Joia, alta cucina naturale in Milan, announces, with the help of his hands, that his restaurant with a very strong vegetarian and vegan vocation has just turned 25. The Italian-Swiss chef (his mother being from Valtellina, his father from Ticino), opened it in Via Panfilo Castaldi 18, tel. +39.02.29522124, on September 16th 1989. The last renovations took place this August

Read | 17-09-2014 | Paolo Marchi | Affari di Gola di Paolo Marchi

Against food waste

Even fine dining can contribute to a more intelligent and sustainable consumption of food

The beautiful dish called Solaris –portrayed by courtesy of its author, Pietro Leemann – is an example of how you can profitably use all the parts of an ingredient, in this case tomato seeds. Lisa Casali tells us how even chefs can offer virtuous examples and precious lessons on how to reduce food waste

The beautiful dish called Solaris –portrayed by courtesy of its author, Pietro Leemann – is an example of how you can profitably use all the parts of an ingredient, in this case tomato seeds. Lisa Casali tells us how even chefs can offer virtuous examples and precious lessons on how to reduce food waste

Read | 16-09-2014 | Lisa Casali | Green
ENG Grana Padano Home
ENG S.Pellegrino home
ENG Lavazza home
ENG Birra Moretti home
ENG Monograno Felicetti home
ENG Petra home
Fipe congresso Ebnt Congresso jobmatch - congresso Host home