Granda Padano at Identità Golose New York and Chicago 2014

03-11-2014

Elisabetta Serraiotto, Marketing & Comminication Manager of Consorzio di Tutela Grana Padano, with Rosanna Marziale and Lidia Bastianich at Identità Golose New York 2014 (photo credit Francesca Brambilla e Serena Serrani)

Elisabetta Serraiotto, Marketing & Comminication Manager of Consorzio di Tutela Grana Padano, with Rosanna Marziale and Lidia Bastianich at Identità Golose New York 2014 (photo credit Francesca Brambilla e Serena Serrani)

Photo credit: Francesca Brambilla e Serenna Serrani

Partners - Grana Padano

Photogallery

Palla di Mozzarella by Rosanna Marziale, chef of Le Colonne restaurant in Caserta: the heart of the fried mozzarella is made by pasta, pesto and Grana Padano

Rosanna Marziale preparing her Palla di Mozzarella

Mario Batali explaining his Goat Cheese Gnudi with Tomato Soup

Goat Cheese Gnudi with Tomato Soup by Mario Batali

Paolo Marchi and Mario Batali introducing Denny Imbroisi, testimonial of the new generation of Grana Padano Taglio Sartoriale Worldwide. Imbroisi won the Taglio Sartoriale project with his Grana Padano ice cream, extra virgin oil and black truffle crumble, 25-year balsamic vinegar and a Pink Lady apple mousse

Denny Imbroisi's Grana Padano ice cream, extra virgin oil and black truffle crumble, 25-year balsamic vinegar and a Pink Lady apple mousse

The antipasto prepared by Ugo Alciati and Denny Imbroisi: Pumpkin Gnocco with Grana Padano foam

Grana Padano at the first edition of Identità Golose Chicago

Saffron and Milanese Rice D’O "Expo 2015", Davide Oldani's dish prepared with Grana Padano at Identità Golose Chicago

Tony Mantuano, chef of Spiaggia restaurant in Chicago, preparing his Gluten Free Crescenza Ravioletto with Grano Padano, Porcini Mushroom Butter Sauce and White Truffle

Tony Mantuano's Gluten Free Crescenza Ravioletto with Grano Padano, Porcini Mushroom Butter Sauce and White Truffle

Elisabetta Serraiotto, Marketing & Comminication Manager of Consorzio di Tutela Grana Padano, with Rosanna Marziale and Lidia Bastianich at Identità Golose New York 2014 (photo credit Francesca Brambilla e Serena Serrani)

03-11-2014

Granda Padano at Identità Golose New York and Chicago 2014

The prize-giving of the first edition of the competition linked to Taglio Sartoriale Internazionale, promoted by Consorzio Tutela Grana Padano, took place on the stage of the Auditorium hall of Identità Golose on Tuesday February 11th. The finalists were six: left to right there’s first of all the winner, Denny Imbroisi, then Anton Pozeg, Kei Fukada, Elisabetta Serraiotto (and behind her Paolo Marchi), Isamu Hirayama, Giorgio Rapicavoli and finally Marco Iachetta

18-02-2014

A triple sprint for Taglio Sartoriale

The overview of the six emerging chefs participating in the finals of Taglio Sartoriale Internazionale - The New Generation, the project created by Grana Padano in collaboration with Identità Golose – ends with German chef Anton Pozeg. The date will be on Tuesday February 11th, on the occasion of the Identità Milano congress, when we’ll discover who will be the Grana Padano’s testimonial at Identità New York 2014

28-01-2014

Journey through Taglio Sartoriale / 6

Chef Marco Iachetta, originally from the Marche region, now working at restaurant Muzey in Moscow, is one of the 6 emerging chefs who will participate in the final phase of Taglio Sartoriale Internazionale - The New Generation, the project created by Grana Padano in collaboration with Identità Golose. The event will take place on Tuesday February 11th on the occasion of the Identità Milano congress

21-01-2014

Journey through Taglio Sartoriale / 5

Isamu Hirayama, the chef at restaurant Daining in Tokyo, is one of the 6 emerging chefs who will participate in the finals of Taglio Sartoriale Internazionale - The New Generation, a project created by Grana Padano in collaboration with Identità Golose. The final step will take place on Tuesday 11th February on the occasion of the Identità Milano Congress

14-01-2014

Journey through Taglio Sartoriale / 4

Giorgio Rapicavoli is the chef at Eating House in Miami: 28 year-old, originally from Italy, Rapicavoli is one of the finalists in the Taglio Sartoriale Internazionle - The New Generation project created by Consorzio di Tutela Grana Padano. On Tuesday February 11th six emerging chefs will “compete” in front of a jury of experts for the title of Grana Padano Testimonial thanks to which they will participate in Identità New York 2014

07-01-2014

A journey through Taglio Sartoriale / 3

Denny Imbroisi, after his experience with Quique Dacosta, Mauro Colagreco and William Ledeuil, is now part of Alain Ducasse’s team at Jules Verne. Imbroisi is one of the emerging chefs participating in the Taglio Sartoriale Internazionale – The New Generation project, sponsored by Consorzio di Tutela Grana Padano in collaboration with Identità Golose

31-12-2013

A journey through Taglio Sartoriale / 2

Kei Fukada, patron chef of restaurant Frick in Tokyo, is one of the 6 emerging chefs who will participate in the final phase of Taglio Sartoriale Internazionale - The New Generation, a project created by Grana Padano in collaboration with Identità Golose. The final step will take place on Tuesday February 11th on the occasion of Identità Milano

24-12-2013

A journey through Taglio Sartoriale

Taglio Sartoriale, the project which for a few years has offered great Italian chefs the chance to choose the maturation of Grana Padano that suits their dishes the most, opens a window overlooking Europe and the world, engaging 12 top chefs from France, Germany, United Kingdom, Japan, Russia and United States as the new interpreters of 12 recipes

17-12-2013

Taglio Sartoriale around the world

Davide Scabin del Combal.Zero di Rivoli (Pasta e insalata, portata salata) e Nino Di Costanzo del Mosaico del Terme Manzi a Ischia (Napul é, portata dolce), premiati per il Piatto dell'anno da Cesare Baldrighi, presidente del Consorzio Grana Padano. All'estrema sinistra, Antonino Maresca, pasticcere dietro a Di Costanzo

25-02-2013

Grana Padano e il Piatto dell'Anno

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