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

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

The awareness of taste

How do you become a food critic? The necessary steps illustrated by the director of Guide de L'Espresso

Enzo Vizzari from Varallo Sesia (Vercelli), born in 1946. Since 2001 he’s the director at Guide de L'Espresso, Ristoranti e Vini d'Italia. Among his many collaborations, he can boast a weekly column for L'Espresso and a blog called Frittomisto (photo credits Le Strade della Mozzarella)

Enzo Vizzari from Varallo Sesia (Vercelli), born in 1946. Since 2001 he’s the director at Guide de L'Espresso, Ristoranti e Vini d'Italia. Among his many collaborations, he can boast a weekly column for L'Espresso and a blog called Frittomisto (photo credits Le Strade della Mozzarella)

Read | 16-12-2014 | Enzo Vizzari | Dall'Italia

And I cook the mountain

Niederkofler and Cook the mountain, a project involving actors and producers at a high altitude

Norbert Niederkofler lying down among his pastures in the Dolomites. The chef at St. Hubertus in San Cassiano (Bolzano), 2 Michelin stars, has recently become the promoter of Cook the Mountains, a project that aims at promoting the whole food supply in the mountains. He will illustrate the details at Identità di Montagna, Identità Milano’s new-born format, on Sunday 8th of February 2015

Norbert Niederkofler lying down among his pastures in the Dolomites. The chef at St. Hubertus in San Cassiano (Bolzano), 2 Michelin stars, has recently become the promoter of "Cook the Mountains", a project that aims at promoting the whole food supply in the mountains. He will illustrate the details at Identità di Montagna, Identità Milano’s new-born format, on Sunday 8th of February 2015

Read | 16-12-2014 | Andrea Ciprian | Dall'Italia
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