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

One for Expo, all for Expo

Italian institutions met in Florence to support the event. Chefs were represented by Cracco

Yesterday in Florence, the second stop of Expo delle Idee, after the one in Milan on February 7th. The numerous institutional representatives at Palazzo Vecchio

Yesterday in Florence, the second stop of Expo delle Idee, after the one in Milan on February 7th. The numerous institutional representatives at Palazzo Vecchio

Read | 29-03-2015 | Sara Salmaso | Primo piano

Israel, a mosaic of aromas

Looking for delicacies in Tel Aviv and Jerusalem: food here recalls a thousand different traditions

The many flavours of Israeli cuisine: we’re in Jerusalem, at Azura, connected with Slow Food Israel (4 Ha'eshkol street, +972.2.6235204)
The many flavours of Israeli cuisine: we’re in Jerusalem, at Azura, connected with Slow Food Israel (4 Ha'eshkol street, +972.2.6235204)
Read | 28-03-2015 | Carlo Passera | Carlo Mangio

Victoire’s Milan

She arrived in Italy from Congo, to study law. Instead, she became an excellent chef

Victoire Gouloubi began to cook at home, when she was still in Congo, yet it was the studies and experience acquired in Italy that transformed her into a chef. She opened her own restaurant early in 2014: it’s called Victoire and is located in Milan, in Via Accademia 56, tel. +39.02.2615430

Victoire Gouloubi began to cook at home, when she was still in Congo, yet it was the studies and experience acquired in Italy that transformed her into a chef. She opened her own restaurant early in 2014: it’s called Victoire and is located in Milan, in Via Accademia 56, tel. +39.02.2615430

Read | 27-03-2015 | Niccoḷ Vecchia | Dall'Italia

Capitan Ego and the safety of the oceans

20 star-chefs, from Adrià to Humm, from Bottura to Roca, will cook blue tailed fish to support Oceana

A souvenir photo with the chefs participating in the conference presenting Oceana’s project. They met on the most beautiful beach in San Sebastian on the morning of 17th March. Left to right: Ashley Palmer-Watts, José Luis Gonzàlez, Normand Laprise, Rodolfo Guzmàn, Joan Roca, Elena Arzak, Joachim Wissler, Ferran Adrià, Gaston Acurio, Grant Achatz, Heinz Reitbauer, Brett Graham, Daniel Humm, Massimo Bottura, Enrique Olvera, Pedro Subijana, Andoni Luiz Aduriz and Alex Atala

A souvenir photo with the chefs participating in the conference presenting Oceana’s project. They met on the most beautiful beach in San Sebastian on the morning of 17th March. Left to right: Ashley Palmer-Watts, José Luis Gonzàlez, Normand Laprise, Rodolfo Guzmàn, Joan Roca, Elena Arzak, Joachim Wissler, Ferran Adrià, Gaston Acurio, Grant Achatz, Heinz Reitbauer, Brett Graham, Daniel Humm, Massimo Bottura, Enrique Olvera, Pedro Subijana, Andoni Luiz Aduriz and Alex Atala

Read | 24-03-2015 | Paolo Marchi | Dal Mondo

Tel Aviv, the taste of peace

Open Restaurants offers the chance to meet the chefs working in the most dynamic city in Israel. And we learn that...

Group photo with the creative chefs from Tel Aviv participating in Open Restaurants

Group photo with the creative chefs from Tel Aviv participating in Open Restaurants

Read | 23-03-2015 | Carlo Passera | Carlo Mangio
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