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

Jordi Vilà’s big return

Barcelona: Alkimia is once again open right in the centre, among the best Catalan fine dining restaurants

After 13 uninterrupted years in the Gracia neighbourhood in Barcelona, Alkimia reopened a few days ago inside FĂ¡brica Moritz, right in the centre of town. It also includes Alkimia unplugged, serving a product-based cuisine more suitable for day-to-day meals, also signed by Jordi VilĂ , a master of seafood cuisine

After 13 uninterrupted years in the Gracia neighbourhood in Barcelona, Alkimia reopened a few days ago inside Fábrica Moritz, right in the centre of town. It also includes Alkimia unplugged, serving a product-based cuisine more suitable for day-to-day meals, also signed by Jordi Vilà, a master of seafood cuisine

Read | 28-07-2016 | 06:00 | Philippe Regol | Dal Mondo

Tony Lo Coco’s other side of Bagheria

The literary village near Palermo acquires culinary depths as well, thanks to restaurant I Pupi

Tony Lo Coco’s Stigghiola. He’s the chef at restaurant I Pupi in Bagheria (Palermo), one Michelin star. His Stigghiola is not made with lamb entrails, as imposed by Sicilian tradition, but with those of red tuna. A surprise among many surprises in the kitchen of this young man moved by a creative fire

Tony Lo Coco’s Stigghiola. He’s the chef at restaurant I Pupi in Bagheria (Palermo), one Michelin star. His Stigghiola is not made with lamb entrails, as imposed by Sicilian tradition, but with those of red tuna. A surprise among many surprises in the kitchen of this young man moved by a creative fire

Read | 26-07-2016 | 06:00 | Stefania Lattuca | Dall'Italia

New ideas for the agro-food industry

Second episode in our food and innovation trip to Rotterdam

The futuristic Market Hall in Rotterdam is a beautiful site that opened in 2014. It’s a meeting place and an emblem of the city’s vocation for innovative food

The futuristic Market Hall in Rotterdam is a beautiful site that opened in 2014. It’s a meeting place and an emblem of the city’s vocation for innovative food

Read | 25-07-2016 | 17:00 | Carlo Passera | Dal Mondo

Eating well on the Argentario

Mario Cimino is doing a great job at restaurant Dama Dama, in a resort in Porto Ercole

Seared mullet filet on a warm salad of organic Podere Pereto black chickpeas and cream of spring courgettes, a great dish by chef Mario Cimino at restaurant Dama Dama at the Argentario Golf Resort & Spa in Porto Ercole. A nice culinary spot presented by Identità Golose

Seared mullet filet on a warm salad of organic "Podere Pereto" black chickpeas and cream of spring courgettes, a great dish by chef Mario Cimino at restaurant Dama Dama at the Argentario Golf Resort & Spa in Porto Ercole. A nice culinary spot presented by Identità Golose

Read | 25-07-2016 | 06:00 | Carlo Passera | Carlo Mangio

Will this super greenhouse save us?

The new frontiers of food in Rotterdam, what with technological agriculture and different dietary styles

The colours are authentic: this is the super-technological greenhouse at Koppert Cress, the Dutch giant of micro greens. It’s the new frontier for indoor farming for fine dining and beyond. According to their managers, this is the agriculture of the future

The colours are authentic: this is the super-technological greenhouse at Koppert Cress, the Dutch giant of micro greens. It’s the new frontier for indoor farming for fine dining and beyond. According to their managers, this is the agriculture of the future

Read | 22-07-2016 | 06:00 | Carlo Passera | Dal Mondo
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