Memories…by Franco Aliberti
Cantine Ferrari con Identità Golose? Ecco perché
Should dry pasta be made with Italian wheat? If good, excellent, yes indeed. But what about mediocre wheat or a production that is not enough for the demand? Simple: you shop abroad. Unfortunately, the plummeting prices have seriously damaged Italian (...)
I’m writing this greeting from the other hemisphere, from Bariloche in Patagonia, where I was invited by the Argentinean minister of tourism José Gustavo Santos. In January he gave life to (...)
First Sarah Grueneberg in Chicago with her “spaghetteria” and the other night a dinner in Milan, at Matteo Aloe’s brand new pizzeria Berberè, in Isola, brought a thought back (...)
The last news in this summery newsletter for 2016 takes us to Milan, between Porta Garibaldi and Piazza della Repubblica where Andrea Berton opened (...)
The second news in this newsletter is dedicated to Danny Imbroisi and his pasta carbonara, which the readers of (...)
As Carlo Passera finely illustrated on Identità’s website, Davide Oldani was the first Italian chef to cook a di (...)
It was a matter of chance that Davide Scabin, the chef opening the twelfth edition of the congress on Sunday morning in the Auditorium, was also the one to close the works on Tuesday evening, 8th M (...)
Yesterday I had a luscious and delicious, precise and intelligent lunch, in a game of balance between lots of tradition and territory, but also the right and brilliant creative additions of patron-chef Antonio Petrone, who has two princesses (...)
On Tuesday 8th March, the third and final day of Identità Golose 2016, the Sala Blu 1 will host the day dedicated to (...)
The long wave of Expo 2015: in this issue of Identità di Pasta, over two weeks after the end of the World Fair, we finish illustrating the recipes presented during the events we developed together with (...)
During the second gala dinner at Identità New York, on Friday 2nd October, Davide Scabin reminded me of what was written at Boing’s reception in Seattle: “Given its shape, wing dimension and body weight, a bumblebee could never fly. Yet (...)
During the first meeting of the Forum della Cucina Italiana, last Tuesday at Cascina Triulza at Expo, when the FoodAct of which you can read here and (...)
As usual, the last field filled in our newsletter is the initial greeting. This is the case this time too, at the end of a Sunday spent in the evening in Polignano, a little south of Bari, presenting (...)
I was interviewed yesterday by Radio Siani, a long and pleasant chat with journalist Marina Alaimo on the subject of Expo. At the end, Marina asked me (...)
In the opening news in this issue of Identità di Pasta, Riccardo Felicetti uses a very true and very beautiful word: sharing, the energetic and happy sharing that dominated on the day dedicated to pasta.
I go further by looking at t (...)
Nine lessons this year, on Tuesday 10th February, to be precise. It has never happened for an event organised inside one of the two blue rooms to have so many, but when there’s an abundance of ideas, it is always difficult to forsake something by pos (...)
Last Thursday it was Christmas day, a holiday that we at Identità celebrated with a newsletter dedicated to pasta. Enjoy reading it.
This issue of Identità di Pasta, newsletter number 39, is truly special. There are neither news nor recipes, but a concrete, meaty interview with Riccardo Felicetti, who recently became the world’s president of pasta producers, a dialo (...)
I know well that many will be scandalised when reading about the Spaghetti with meatballs I devoured with extreme pleasure a short while ago in New York, but I love full enjoyment, without any labels or flags. I don’t like those who create opp (...)
I spent three days in Tokyo discovering the world of Luca Fantin, chef at (...)
A couple of Sundays ago, on June 22nd to be precise, Pietro Leemann, chef-patron at restaurant Joia in Milan, specialised in natural cuisine, organised the first edition of (...)
There’s no escaping it: during the four days in Paestum for Le Strade della Mozzarella festival as soon as possible, between the morning and the afternoon lessons and the various dinners, when a chef threw spaghetti into boiling water, the tom (...)
I’d like to reassure Riccardo Felicetti who in the news below wonders "What could the speakers ever do, next year?”, given the extraordinary quality of the lectures held during Identità di Pasta 2014. The theme being dried pasta.
I must say that Riccardo Felicetti read my mind and so I urge you to read what he has written in the next news carefully. I can add one thing, when there’s a week to go until the fifth edition of Identità di Pasta: I wasn’t expecting su (...)
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