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 good of Etna’s cuisine

A craveable trip on the volcano, visiting excellent wineries and two young chefs worth keeping an eye on

Ripiddu nivicatu, one of Andrea Macca’s signature dishes: he’s the chef at La Cucina di DonnaCarmela, a gourmet restaurant in the homonymous resort in Riposto, Etna’s “port, near Catania. The dishing out recalls the volcano: scampi bisque under fresh pasta mixed with a sauce made with ink squid, chopped squid with an infusion of lapsang souchong tea, and slightly braised scampi and squid

Ripiddu nivicatu, one of Andrea Macca’s signature dishes: he’s the chef at La Cucina di DonnaCarmela, a gourmet restaurant in the homonymous resort in Riposto, Etna’s “port”, near Catania. The dishing out recalls the volcano: scampi bisque under fresh pasta mixed with a sauce made with ink squid, chopped squid with an infusion of lapsang souchong tea, and slightly braised scampi and squid

Read | 23-07-2014 | Carlo Passera | Carlo Mangio

Chinese pizza marinara

The great Neapolitan pizza-chef Enzo Coccia arrives in Shanghai and Beijing with two new restaurants

Great celebrations in China for Neapolitan Enzo Coccia, the real world ambassador of pizza. Fissler, a German company that produces high quality tableware, called him for two new restaurants they’ve opened in China. And Coccia brought all his wisdom... and of course even a couple collaborators to train the local staff

Great celebrations in China for Neapolitan Enzo Coccia, the real world ambassador of pizza. Fissler, a German company that produces high quality tableware, called him for two new restaurants they’ve opened in China. And Coccia brought all his wisdom... and of course even a couple collaborators to train the local staff

Read | 22-07-2014 | Luciana Squadrilli | Dal Mondo

Camilla Baresani’s Milan / 2

We’re back on the streets of Lombardy’s capital, discovering the writers’ favourite places

The second part of Camilla Baresani’s report on her favourite places in Milan. And the first one to which the journalist and writer takes us is Trussardi alla Scala (tel. +39.02.80688201), with the great barman Tommaso Cecca on the ground floor, and Luigi Taglienti’s cuisine on the first floor

The second part of Camilla Baresani’s report on her favourite places in Milan. And the first one to which the journalist and writer takes us is Trussardi alla Scala (tel. +39.02.80688201), with the great barman Tommaso Cecca on the ground floor, and Luigi Taglienti’s cuisine on the first floor

Read | 20-07-2014 | Camilla Baresani | Dall'Italia

Camilla Baresani’s Milan/ 1

The writer from Brescia, who became a gourmet in the city, tells us about her favourite places

Camilla Baresani, writer, journalist, great gastronomic expert and enthusiasts, wrote an article in which she tells us about her craveable Milan for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. While waiting for Expo 2015, and in order to give some tips to those who happen to walk in the sunny streets of Milan, we republish her piece in two parts (photo credits Sarah De Pietro)

Camilla Baresani, writer, journalist, great gastronomic expert and enthusiasts, wrote an article in which she tells us about her craveable Milan for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. While waiting for Expo 2015, and in order to give some tips to those who happen to walk in the sunny streets of Milan, we republish her piece in two parts (photo credits Sarah De Pietro)

Read | 19-07-2014 | Camilla Baresani | Dall'Italia

The incredible Jellymongers

Superheroes or jelly architects? British Sam Bompas and Harry Parr create wondrous things

Funland is one of the most recent projects that Bompas & Parr, an increasingly popular creative studio, created for the NYC Museum of Sex. Pleasures and risks of the sex fair is the title of this complex installation, which is in fact only one of the many inventive creations of these two young Brits

Funland is one of the most recent projects that Bompas & Parr, an increasingly popular creative studio, created for the NYC Museum of Sex. "Pleasures and risks of the sex fair" is the title of this complex installation, which is in fact only one of the many inventive creations of these two young Brits

Read | 18-07-2014 | Federica Carr | Dal Mondo
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