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

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

Cardoncelli will fly to New York

Campania in Manhattan with Identità, in the name of the mushroom dear to chef Vitantonio Lombardo

Here’s Pizza in black, the black pizza (the colour is given by vegetable charcoal) created by Vitantonio Lombardo as a tribute to Davide Scabin, chef and patron at Combal.zero in Rivoli near Torino. The owner of Locanda Severino in Caggiano, a village on the border between Campania and Basilicata, charms with the scents of the black truffle from his land. Beware: the caviar is not made with sturgeon, it doesn’t come from the sea, in fact

Here’s Pizza in black, the black pizza (the colour is given by vegetable charcoal) created by Vitantonio Lombardo as a tribute to Davide Scabin, chef and patron at Combal.zero in Rivoli near Torino. The owner of Locanda Severino in Caggiano, a village on the border between Campania and Basilicata, charms with the scents of the black truffle from his land. Beware: the caviar is not made with sturgeon, it doesn’t come from the sea, in fact

Read | 15-09-2014 | Paolo Marchi | Primo piano

All queuing for the 2.0 ice cream

An ice cream shop in San Francisco uses nitrogen: once an innovation, today it is a daily matter

A child in front of two Brrr, the ice cream machines invented by Robyn Sue Fisher: they use liquid nitrogen

A child in front of two Brrr, the ice cream machines invented by Robyn Sue Fisher: they use liquid nitrogen

Read | 15-09-2014 | Carlo Passera | Carlo Mangio

Italy invades San Sebastian

Twenty-one chefs from the Peninsula are ready to disembark on the stage of Gastronomika in the Basque Country

A small delegation of the Italian chefs who will get on the stage of Gastronomika, the fine dining congress in San Sebastian, in the Basque Country, from October 6th till the 8th. Left to right, Lorenzo Cogo of El Coq in Marano Vicentino (Vicenza), Viviana Varese of Alice in Milan, Matias Perdomo and Simon Press of Pont de Ferr in Milan and Andrea Berton of restaurant Berton. The photo was taken at Eataly Milano last May 12th

A small delegation of the Italian chefs who will get on the stage of Gastronomika, the fine dining congress in San Sebastian, in the Basque Country, from October 6th till the 8th. Left to right, Lorenzo Cogo of El Coq in Marano Vicentino (Vicenza), Viviana Varese of Alice in Milan, Matias Perdomo and Simon Press of Pont de Ferr in Milan and Andrea Berton of restaurant Berton. The photo was taken at Eataly Milano last May 12th

Read | 13-09-2014 | Identità Golose | Dal Mondo

A strangely sweet couscous

Viviana Varese’s recipe closes the presentation of the dishes to be served on Monday September 15th

Viviana Varese, chef at Alice, the gourmet restaurant on the second floor of Eataly Milano Smeraldo, which opened last March 21st, illustrates the preparation of the last of the six dishes that will be the protagonists at Identità Cous Cous. Even the dessert will be based on the evening’s main ingredient next Monday: Couscous with mint and Tonka beans with beetroot earth, ricotta cream and strawberry grape sorbet

Viviana Varese, chef at Alice, the gourmet restaurant on the second floor of Eataly Milano Smeraldo, which opened last March 21st, illustrates the preparation of the last of the six dishes that will be the protagonists at Identità Cous Cous. Even the dessert will be based on the evening’s main ingredient next Monday: Couscous with mint and Tonka beans with beetroot earth, ricotta cream and strawberry grape sorbet

Read | 13-09-2014 | Viviana Varese | Signature Dishes
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