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

El Somni, the book

A nice volume sums up the work of the Roca brothers. And the release of gastronomy over the arts

Read | 04-03-2015 | Gabriele Zanatta | In libreria

Tokuyoshi, no ifs, ands and buts

The chef, once Bottura’s, second accepts no compromise: strong aromas, character, upper-class cuisine

The protagonist of one of the most awaited debuts in Milan, Yoji Tokuyoshi, previously Massimo Bottura’s second, who opened his restaurant (Via San Calocero 3, tel.) in the same rooms where Wicky Priyan’s Wicky's was once located

The protagonist of one of the most awaited debuts in Milan, Yoji Tokuyoshi, previously Massimo Bottura’s second, who opened his restaurant (Via San Calocero 3, tel.) in the same rooms where Wicky Priyan’s Wicky's was once located

Read | 03-03-2015 | Carlo Passera | Carlo Mangio

Martina’s debut with the chefs

Today in Rome the future of Italian restaurants is to be discussed at the Ministry of Agricultural Policies

Carlo Cracco and Massimo Bottura fold out the Italian flag at the super-lunch held at Harrods in London on 28th April 2013 when seven Italian chefs gave life to what the English called The Lunch of a Lifetime

Carlo Cracco and Massimo Bottura fold out the Italian flag at the super-lunch held at Harrods in London on 28th April 2013 when seven Italian chefs gave life to what the English called The Lunch of a Lifetime

Read | 02-03-2015 | Paolo Marchi | Primo piano

For a global cuisine

Claudio Liu of Iyo illustrates the ideas and inspirations collected at Expo delle Idee, for the the future of restaurants

Claudio Liu, Italian-Chinese patron at restaurant Iyo in Milan, was one of the participants in the discussion on restaurants – coordinated by Paolo Marchi – at Expo delle Idee, organised in Milan last 7th February. Tomorrow a second event will take place, in view of the creation of the Carta di Milano, this time at the Ministry guided by Maurizio Martina. We will soon give you a detailed report on this

Claudio Liu, Italian-Chinese patron at restaurant Iyo in Milan, was one of the participants in the discussion on restaurants – coordinated by Paolo Marchi – at Expo delle Idee, organised in Milan last 7th February. Tomorrow a second event will take place, in view of the creation of the Carta di Milano, this time at the Ministry guided by Maurizio Martina. We will soon give you a detailed report on this

Read | 01-03-2015 | Claudio Liu | Penna al cuoco

Risotto with Ashes and Arctic char

Eugenio Boer presents the recipe for one of his new dishes at Essenza, which he recently opened in Milan

Dutch-Italian chef Eugenio Jacques Christian Boer, after closing the experience with Enocratia and some consultancy jobs, a few weeks ago returned to direct the kitchen of a gourmet restaurant. Essenza, in Via Marghera in Milan (tel. +39.02.4986865) – of which we wrote here. The latter was also one of the restaurants participating in Birra Moretti’s Il piacere in abito da sera. It was on that very occasion that we had the opportunity to taste this splendid dish, perfectly paired with Birra Moretti Grand Cru

Dutch-Italian chef Eugenio Jacques Christian Boer, after closing the experience with Enocratia and some consultancy jobs, a few weeks ago returned to direct the kitchen of a gourmet restaurant. Essenza, in Via Marghera in Milan (tel. +39.02.4986865) – of which we wrote here. The latter was also one of the restaurants participating in Birra Moretti’s Il piacere in abito da sera. It was on that very occasion that we had the opportunity to taste this splendid dish, perfectly paired with Birra Moretti Grand Cru

Read | 01-03-2015 | Eugenio Jacques Christian Boer | Signature Dishes
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