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10-04-2014

Henderson, a lifetime achievement

British chef Fergus Henderson just won the Lifetime Achievement Award, ahead of The World’s 50 Best Restaurants Awards 2014, taking place on the 28th of April at the London's Guildhalil. A meat maestro and founding partner of St. John, with several restaurants in London, Henderson has been awarded mainly because of the promotion of nose-to-tail cooking – the use of every part of the animal, which is now practised in many kitchens

30-03-2014

Ninth Festival Loiseau at Belle Mare Plage

Ninth edition from 30th March, at Belle Mare Plage, a resort of Constance group on the island of Mauritius, of the Festival Culinaire Bernard Loiseau, ending Sunday 6th April. Six European young starred chefs and six young chefs of Constance group will cook divided into pairs, one cook from abroad one from here. In the jury, with madame Dominique Loiseau and chef Patrick Bertron, also Identità Golose with Paolo Marchi

25-03-2014

Helena Rizzo best female chef 2014

Helena Rizzo, chef of Maní restaurant in Sao Paolo, Brazil, is the Veuve Clicquot World’s Best Female Chef 2014, according to the jury of World's 50Best Restaurant. Rizzo succeeds in the award to glorious colleagues such as Nadia Santini, Bask Elena Arzak and French Anne-Sophie Pic. The paulista chef will be awarded in London on next 28th April, the day when the 50 best restaurant's list will be officially announced

12-03-2014

Berezutskiy best Russian young chef

It's Sergej Berezutskiy from Moscow the best young chef of the year 2014 in his country. The title, awarded today at restaurant White Rabbit in Moscow by an almost entirely Italian jury, will allow the cook to take part to the S.Pellegrino Cooking Cup 2014, scheduled in Venice for next June. Sergej is the twin brother of Ivan, already a name in the panorama of young and creative Russian cuisine

24-02-2014

Nahm at the top of Asia

Bangkok's Nahm has been voted the best restaurant according to the S.Pellegrino Asia's World's 50 Best. The restaurant by chefs Thompson and Polsuk (recently seen at Identità Milano) ensues Tokyo's Narisawa, who ranked second this year. At the 3rd place, an Indian restaurant, Gaggan, based in Bangkok. Hong Kong's Amber ranked 4th and Tokyo's Ryugin 5th. With 17 restaurants out of the 50 China is the most represented country in the list

15-02-2014

Bonci and Cuttaia ready for Omnivore

Paris, France, March 16-18th: the next edition of Omnivore, the "100% jeune cuisine" cooking congress, is ready to start at the Maison de la Mutualité, rue Saint Victor. In between the French chefs, both promising and already successful - from Piège to Toutain; from Pierre Gagnaire to Guillame Monjuré -  the schedule will include two Italians: Pino Cuttaia from Sicily and bread-and-pizza chef Gabriele Bonci from Rome

31-01-2014

Italy-Thailand, a dinner at Trussardi

An important dinner will take place on Sunday February the 9th at Trussardi Alla Scala in Milan: resident chef Luigi Taglienti will host colleagues Dylan Jones and Bo Songvisava of Bo.lan restaurant in Bangkok, for a special meal organized together with Identità Golose. The tasting menu will include 6 dishes at the cost of 150 euro per person. For informations and bookings, alessandrolonghin-ext@trussardi.com, +39.366,6467249 

20-01-2014

Ice-cream: France wins, Italy second

France has just won the sixth edition of Coppa del Mondo di Gelateria, Ice-cream world cup, at Sigep in Rimini. The team's subject, led by Elie Cazaussus and composed by Christophe Bouret, Benoit Lagache, Jean Christophe Vitte and Yazid Ichemrahen was about “Leonardo Da Vinci's universe”. Italy ranked second with Stefano Biasini, Massimo Carnio, Marco Martinelli e Luca Mazzotta. Poland ranked third

03-01-2014

Luigi Nastri heads to Paris

Starting today, Luigi Nastri, always a chef of Settembrini in Rome, is the cook chief of Gazzetta restaurant in Paris. The former chef (and founder) Petter Nillson decided it was time to go back to Stockholm where his family lives. As Scatti di Gusto states, the Roman colony in Paris is now stronger than ever: after Giovanni Passerini at Rino, now it's time for Luigi Nastri

28-12-2013

Eater's best restaurants 2013

Pakta in Barcelona, Amass and Bror in Copenaghen, Carbone and Mission Cantina in New York, Chengdu Taste in Los Angeles, Edwins in Cleveland, Saltimporten Canteen in Malmö. Sweden, Vin Papillon in Montreal (Canada). These are just a few of many restaurants quoted into the traditional Eater's survey. The renowned food online magazine asked the opinion to several important food journalists and experts

16-12-2013

Gvci, Salicrù chef of the year

Ivan Icra Salicrù of restaurant Ronda in Dubai was nominated chef of the year by Gvci, Gruppo virtuale di cuochi italiani, an award estabilished to celebrate non Italian chefs cooking Italian cuisine abroad. Salicrù will receive a silver plate and will be invited to take part, next January the 17th, to the International Day of Italian Cuisines. The Italian dish they celebrate this year is Spaghetti with tomato and basil

12-12-2013

AltoGusto at Tivoli in Cortina

Dolomiti mountains are hosting AltoGusto, a gastronomic tour dedicated to cucina d'autore in the best restaurants of the area, with menu inspired by the theme "Cinema in the kitchen". On Friday December 13th, you can have dinner at Tivoli in Cortina d'Ampezzo (Belluno) with chef Graziano Prest and Cantine Ferrari, together with an homage to actor Alberto SordiAltoGusto will proceed then with 6 more dinners

02-12-2013

Happy birthday, Identità English

December 2nd 2012 – December 2nd 2013 – the English version of Identità Golose’s website turns one. During the past 365 days, Slawka G. Scarso’s team has translated as many as 410 articles in 28 sections, a great number of pieces to be added to the over 300 portraits of chefs and to the hundreds of recipes that have enriched the website from the start. This important project aims to increase the audience of enthusiasts far beyond the Italian borders

27-11-2013

Casa Vicina's 10th anniversary

Tomorrow night, great dinner at Eataly Lingotto in Turin. They will celebrate the 10th year anniversary of restaurant Casa Vicina - Guido per Eataly, one Michelin star. Together with Claudio and Anna Vicina there will also be chef Peter Brunel. Dinner is 75 euro per person, wines included, 8 courses from Potato cooked in argyle together with rice stems and trout eggs to an Inusual panettone. For bookings +39.011.19506840

19-11-2013

Bottura and the Operazione Parigi

It's called Operazione Parigi and it's a project that is "going to take Italian food culture to the gastronomic capital of the world", with lectures on excellence held at the Italian institute of culture taken by Massimo Bottura, the first promoter, together with 16 important colleagues: Uliassi, Cedroni, Esposito, Perbellini, Cuttaia, Sultano, Oldani, Romito, Alajmo, Cannavacciuolo, Cracco, Scabin, Beck, Crippa, Berton, Cerea and Niederklofer

 

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Identità Golose 10 years (Video Brambilla - Serrani - Cicogna, duration 5'31")

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13-04-2014

Paris and a great Italian Saturday

Gianluca De Simone is the first finalist in the world pesto championship, having well dominated the power of garlic

Of course there had to be a souvenir photograph of the first Concours du meilleur pesto de Paris, taken in front of the entrance to Le Purgatoire at 54 Rue de Paradis. Left to right, in the first row: Benedetto Chierici of Qualitalia, the engine behind everything Alessandra Pierini, winner Gianluca De Simone, the only one wearing a green apron, Sergio Di Paolo of Associazione dei Palatifini, Stefano Palombari of L’Italie à Paris (wearing glasses) and finally critic Périco Légasse. In the second row, again L2R, volcanic Filippo Giarolo, pastry-chef Benoit Castel, chef Maurizio Pinto and, half-hidden, host Alain Cirelli. Paolo Marchi was on this side of the camera
Foto

Of course there had to be a souvenir photograph of the first Concours du meilleur pesto de Paris, taken in front of the entrance to Le Purgatoire at 54 Rue de Paradis. Left to right, in the first row: Benedetto Chierici of Qualitalia, the engine behind everything Alessandra Pierini, winner Gianluca De Simone, the only one wearing a green apron, Sergio Di Paolo of Associazione dei Palatifini, Stefano Palombari of L’Italie à Paris (wearing glasses) and finally critic Périco Légasse. In the second row, again L2R, volcanic Filippo Giarolo, pastry-chef Benoit Castel, chef Maurizio Pinto and, half-hidden, host Alain Cirelli. Paolo Marchi was on this side of the camera


A whole Saturday, yesterday, on April 12th, took place without ever meeting a grumpy face. As for me and those who arrived directly from Italy, this was mostly thanks to the fact we were in Paris, while for those who live in Paris all year round, the fact it was a beautiful sunny day made the difference. “So it’s always grey and it almost always rains”, which may not true but in Paris this is the case, so with blue skies and a justly fresh-warm breeze, at least since two weeks ago, why not smile?

The reason that has concentrated many Italians at 54 Rue de Paradis, at Purgatoire, the kitchen-cum-gallery run by Alain Cirelli, is this: the Concours du millieur pesto de Paris, the very first act of the 2016 Mortar Pesto World Championship, having celebrated the 2014 edition on March 29th in Genoa. There were thirty mortars, which arrived from Carrara, a total weight of 400 kilos, strictly POD basil from Liguria (the basil you can find over here is a very close cousin of mint), garlic from Vessalico, a village on the hills near Imperia with 285 inhabitants, Parmesan and an energetic fiore sardo, POD Ligurian olive oil and local, Parisian, elbow grease.

It was all very lively to watch. And it was also lively to experience, from the participants’ side - 30, altogether - despite the tension and the hard work with the pestle, half an hour of high-paced work. The idea for this event is an Italian-French poker, starting from Alessandra Pierini, originally from Genoa, with a previous life in Marseille as a cheese selector and restaurateur and a lorry-driving-licence that allowed her to travel back to Italy every two weeks and hoard great products. Alessandra is the kind of woman who strikes you thanks to her personality and beauty, a beauty that starts from the mind, and not just from the body. She’s the heart and soul of RAP, an Italian micro-deli in which mediocrity is forbidden, under the hill of Montmartre, at 15 Rue Rodier.

Alain Cirelli and Filippo Giarolo
Foto

Alain Cirelli and Filippo Giarolo

She had the first sparkle that also lit Stefano Palombari, creator of website L’Italie à Paris, host Alain Cirelli, with experience also in Enoteca Pinchiorri’s kitchen, and Roberto Panizza, the master of ceremonies of Palatifini and the Mortar Pesto World Championships. Among others, Maurizio Pinto, chef patron of Voltalacarta in Genoa, Venetian, now Champagne-based Filippo Giarolo, who loves to define himself as a “supplier of good things”, and Benoit Castel, owner since four months ago of bakery and pastry-shop Liberté at 39 Rue des Vinaigriers, were also part of the jury.

Pesto has something exceptional: it is a sauce that needs not to be cooked and which not only refuses tomato, but it also avoids any kind of heat, including that of blender blades. Therefore, it can be the protagonist in a competition that does not require stoves, pots, boiling water, pasta (by the way, in my opinion, trenette should always be chosen) and so on, as in the case of other contests with ovens, stoves and pans. And when the time of the competition, half an hour, yesterday, is up, you just need a teaspoon and you’re ready to taste.

The winner, Gianluca De Simone, with Sergio Di Paolo of Associazione culturale dei Palatifini
Foto

The winner, Gianluca De Simone, with Sergio Di Paolo of Associazione culturale dei Palatifini

As usual, the tallest obstacle was represented by garlic, which of course needs to be present, but it also needs to be a caress, so to speak, so much so that it almost makes you wonder if they forgot to add it. And if the participants are not too used to using a mortar, as in this case, you can easily find pesto that still has leaves that are too big. The aim is to obtain a green cream, like the one prepared by 30-year-old Gianluca De Simone, from Catania, now living in Paris, who was invited at the last minute when someone else quitted. He will be invited, in two years’ time, to the finals in Genoa. Filippo Gropallo came second, and Sophie De Boissier and Michele D’Amico third. The encore will arrive in the early spring of 2015.

Paolo Marchi
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