IdentitÓ Golose 2016 - programma ENG
IdentitÓ Golose 2016 - iscrizioni ENG

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 consommÚ flavoured with garden and forest herbs
Foie Gras Royale Ĺ Texture of Cornĺ
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
Lidiaĺs Recipe
Vegetable cone with fried fish

Fontegro, Kiev calls to the world

In Ukraine, 2nd edition of an event that aims at focusing the attention to a cuisine taking its first steps

A souvenir photo, last 3rd of February, at the end of the second and final day at Fontegro 2016 in Kiev. Left to right, Franco Aliberti, Slovenian Ana Ros, one of the organizers Ekaterina Avdeyeva, then Cristina Bowerman, the other curator of the congress Anna Zelenokhat, and finally Davide Scabin are smiling happily. See you in 2017

A souvenir photo, last 3rd of February, at the end of the second and final day at Fontegro 2016 in Kiev. Left to right, Franco Aliberti, Slovenian Ana Ros, one of the organizers Ekaterina Avdeyeva, then Cristina Bowerman, the other curator of the congress Anna Zelenokhat, and finally Davide Scabin are smiling happily. See you in 2017

Read | 10-02-2016 | 12:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

Made in California, Italy

Maico Campilongo explains how he supplies his restaurant in Palo Alto with excellent Italian-American products

Maico Campilongo, right, with Apulian chef Krystian D'Angelo. Together with MaicoÔÇÖs brother Franco, they are the ones behind the success story of restaurant-pizzeria Ter├║n in Palo Alto, California

Maico Campilongo, right, with Apulian chef Krystian D'Angelo. Together with Maico’s brother Franco, they are the ones behind the success story of restaurant-pizzeria Terún in Palo Alto, California

Read | 09-02-2016 | 09:00 | Maico Campilongo | Dal Mondo

Joop, the great oil in Tokyo

Registrations are open for the 2016 edition in June. Italian products have always had a main role

A few bottles (most were Italian) that were under the spotlight and won the third edition of Joop - Japan Olive Oil Prize, promoted in Tokyo by the Italian Chamber of Commerce in Japan (Iccj). The fourth edition will take place in June 2016, registrations are open

A few bottles (most were Italian) that were under the spotlight and won the third edition of Joop - Japan Olive Oil Prize, promoted in Tokyo by the Italian Chamber of Commerce in Japan (Iccj). The fourth edition will take place in June 2016, registrations are open

Read | 08-02-2016 | Carlo Passera | Dal Mondo

The real issue is the pizza chef

A test made in Naples: wood or electricity, the flavour doesnĺt change. But with mediocre chefs no oven can help

On Tuesday 26th January 2016 in Naples, Guglielmo Vuolo's pizzeria inside Eccellenze Campane hosted a confrontation between pizzas cooked in very different ovens. The two on the left, both black, are the typical wood ovens, to the right, instead, there's an electric oven called Scugnizzonapoletano, offering the same performance as a traditional one despite being open in front

On Tuesday 26th January 2016 in Naples, Guglielmo Vuolo's pizzeria inside Eccellenze Campane hosted a confrontation between pizzas cooked in very different ovens. The two on the left, both black, are the typical wood ovens, to the right, instead, there's an electric oven called Scugnizzonapoletano, offering the same performance as a traditional one despite being open in front

Read | 07-02-2016 | 17:00 | Paolo Marchi | Mondo pizza

2016 dish by dish (6)

Abruzzo, Molise, Apulia, Basilicata and Calabria: 33 dishes/a journey through the great restaurants of the South

Read | 05-02-2016 | Carlo Passera e Gabriele Zanatta | Primo piano
ENG Grana Padano Home
ENG S.Pellegrino home
ENG Birra Moretti home
ENG Lavazza home
ENG Monograno Felicetti home
ENG Petra home
Berto's Coldline home Caraiba Host home Carta di Milano