IG2015 - iscrizioni 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

Loretta Fanella: my celiac son

The lights and shadows of the gluten free world from the point of view of a personally involved pastry-chef

Loretta Fanella in a beautiful picture with her son Giulio, 3 years and a few days old. The chef, originally from Fiuggi, with previous experience at Cracco’s, at elBulli with Ferran Adrià and at Enoteca Pinchiorri in Florence, today lives in Livorno and divides herself between a thousand projects and consultancies. As of a few days ago, she signs the dessert list at restaurant Borgo San Jacopo in the Lungarno hotel in Florence (chef Peter Brunel)

Loretta Fanella in a beautiful picture with her son Giulio, 3 years and a few days old. The chef, originally from Fiuggi, with previous experience at Cracco’s, at elBulli with Ferran Adrià and at Enoteca Pinchiorri in Florence, today lives in Livorno and divides herself between a thousand projects and consultancies. As of a few days ago, she signs the dessert list at restaurant Borgo San Jacopo in the Lungarno hotel in Florence (chef Peter Brunel)

Read | 22-12-2014 | Gabriele Zanatta | Zanattamente buono

Dulcey and Birra Moretti Zero

Nicholas Bonati and his sweet recipe for Premio Moretti Grand Cru, with chocolate and orange

Nicholas Bonati, young sous-chef at restaurant Il Giardinetto in Pettenasco (Novara), received the Special Mention for his Valorisation of Beer in the fourth edition of Premio Birra Moretti Grand Cru. This cake was presented in his mini menu

Nicholas Bonati, young sous-chef at restaurant Il Giardinetto in Pettenasco (Novara), received the Special Mention for his Valorisation of Beer in the fourth edition of Premio Birra Moretti Grand Cru. This cake was presented in his mini menu

Read | 21-12-2014 | Nicholas Bonati | A tutta birra

The (extra) perfect gift

This year, let’s put a few bottles of extra virgin olive oil made in Italy under the tree

Italian extra virgin olive oil as a gift: a truly precious one, especially this year when, due to bad weather and parasites, production, in our country, was extremely poor. At Christmas, as well as throughout 2015, it will be extremely important to choose the oil to use in our kitchen and on our tables carefully
Italian extra virgin olive oil as a gift: a truly precious one, especially this year when, due to bad weather and parasites, production, in our country, was extremely poor. At Christmas, as well as throughout 2015, it will be extremely important to choose the oil to use in our kitchen and on our tables carefully
Read | 19-12-2014 | Luciana Squadrilli | Frantoio Squadrilli

Zazzeri and Gaja-style fish

A super-dinner at La Pineta with the famous winemaker: light cooking, exceptional raw materials

Luciano Zazzeri at work in the kitchen of La Pineta, with his son Daniele, while the other son, Andrea runs the dining room and cellar: this restaurant in Marina di Bibbona is a favourite destination among many food lovers, even famous ones, such as the great Angelo Gaja
Luciano Zazzeri at work in the kitchen of La Pineta, with his son Daniele, while the other son, Andrea runs the dining room and cellar: this restaurant in Marina di Bibbona is a favourite destination among many food lovers, even famous ones, such as the great Angelo Gaja
Read | 18-12-2014 | Carlo Passera | Carlo Mangio

Rolled pigeon

The savoury recipe by Giovanni Sorrentino, finalist at Premio Moretti Grand Cru, is a mini menu

Giovanni Sorrentino, chef at restaurant Vinile (Salerno) wasn’t satisfied with the finals in the first edition of Premio Birra Moretti Grand Cru. His mini menu granted him the participation in the 2014 edition too, and today we discover the savoury recipe he presented

Giovanni Sorrentino, chef at restaurant Vinile (Salerno) wasn’t satisfied with the finals in the first edition of Premio Birra Moretti Grand Cru. His mini menu granted him the participation in the 2014 edition too, and today we discover the savoury recipe he presented

Read | 17-12-2014 | Giovanni Sorrentino | A tutta birra
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