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

Petrini: «There is still lots to be done»

Small farming is in danger. The role of chefs. An interview with the patron of Salone del Gusto

Carlo Petrini, 65 years old, founder of Slow Food, presents the tenth edition of Salone del Gusto, an event that starting tomorrow until October 27th will attract thousands of food lovers to the Lingotto in Torino (photo credits www.educazionesostenibile.it)

Carlo Petrini, 65 years old, founder of Slow Food, presents the tenth edition of Salone del Gusto, an event that starting tomorrow until October 27th will attract thousands of food lovers to the Lingotto in Torino (photo credits www.educazionesostenibile.it)

Read | 22-10-2014 | Gabriele Zanatta | Zanattamente buono

Inside Alinea, just like a Marine

Giuseppe Iannotti tells us about his internship with Grant Achatz: «It was crazy hard but in the end...»

A stolen photo of Giuseppe Iannotti in the kitchen of Alinea, in Chicago, during his internship. Lots of work, many lessons, a perfectly-working mechanism thanks to a well-coordinated team even though chef Grant Achatz was never to be seen

A "stolen" photo of Giuseppe Iannotti in the kitchen of Alinea, in Chicago, during his internship. Lots of work, many lessons, a perfectly-working mechanism thanks to a well-coordinated team even though chef Grant Achatz was never to be seen

Read | 20-10-2014 | Giuseppe Iannotti | Dall'Italia

In the future with less proteins

What is best to eat to feel good? The answers are often contradictory

Vegetable and whole grains. As Lisa Casali tells us in her new contribution for her Green column, our diet should mostly be based on these elements. While diets that are super rich in proteins are only good for the bank accounts of their creators. Photos by Claudia Castaldi taken from Cucinare in lavastoviglie, Gribaudo

Vegetable and whole grains. As Lisa Casali tells us in her new contribution for her Green column, our diet should mostly be based on these elements. While diets that are super rich in proteins are only good for the bank accounts of their creators. Photos by Claudia Castaldi taken from "Cucinare in lavastoviglie", Gribaudo

Read | 18-10-2014 | Lisa Casali | Green

Vienna’s courage

Austria presents its pavilion for the World Fair. With protagonists and dishes from its most innovative cuisine

Artic char cooked at low temperature in cedar wood with a raspberry vinegar sauce by Helmut Rachinger, chef at restaurant Mühltalhof in Neufelden. This is one of the dishes we will find in the Austrian pavilion of the Expo in Milan. For the World Fair, Vienna decided to bet on the country’s most innovative chefs, an example one should follow

Artic char cooked at low temperature in cedar wood with a raspberry vinegar sauce by Helmut Rachinger, chef at restaurant Mühltalhof in Neufelden. This is one of the dishes we will find in the Austrian pavilion of the Expo in Milan. For the World Fair, Vienna decided to bet on the country’s most innovative chefs, an example one should follow

Read | 17-10-2014 | Gabriele Zanatta | Zanattamente buono

Chicago, lots of space for Italy

From Oldani’s risotto for the Expo to the wines from the Merano Wine Festival for Identità’s debut

The camera, when the photo was taken, on Tuesday night during the gala dinner at Baffo inside Eataly Chicago, surprised Davide Oldani who was of course all concentrated on finishing his D'O Saffron and Milanese Rice Expo 2015

The camera, when the photo was taken, on Tuesday night during the gala dinner at Baffo inside Eataly Chicago, surprised Davide Oldani who was of course all concentrated on finishing his D'O Saffron and Milanese Rice "Expo 2015"

Read | 16-10-2014 | Federico De Cesare Viola | Primo piano
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