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
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
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
With a dinner cooked by Antonino Cannavacciuolo at Boscareto in Serralunga, we had today at Castello di Grinzane Cavour, near Cuneo, la XIV Asta Mondiale del Tartufo Bianco d'Alba, the Alba white truffle world auction, 11 pieces proposed between Langa and Hong Kong. They collected 274.200 euro in favour of anti-cancer research. A 305 grams truffle will be given to Bill De Blasio, the new New York prime citizen
Andoni Luis Aduriz, chef of restaurant Mugaritz in Erenteria, Bask COuntries, will launch within 2014 in San Sebastian "A restaurant of simple, funny, informal, fresh cuisine", he spoke to newspaper El Pais, "and to be reproduced elsewhere". The same way chosen by several Spanish colleagues such as Paco Roncero with Estado Puro, Quique Dacosta with Vuelve Carolina y Mercatbar, Dani García with Manzanilla and David Muñoz with StreetXo
Next Monday, at 11 am, we'll be launching at Magna Pars Suite in Milan the 7th edition of Guida ai Ristoranti d'autore d'Italia, Europa e Mondo di Identità Golose, with Paolo Marchi as a curator. Some previews: the total number of restaurant reviews is 672, distributed into 30 countries, from Italy to Thailand. More than a hundred authors, including some important chefs. Prefaces are by Oscar Farinetti and Carlo Cracco
A Mountain Gourmet Ski Experience to be held into different mountain sites around Courmayeur (Aosta) from Sunday February the 2nd to Wednesday the 5th together with Heston Blumenthal, Sat Bains and Marcus Wareing, that is 4 gourmet dinners signed by 3 of the greatest British chefs. Info at email@example.com e +44.(0)20.73719111
The Consulate Generale of Spain in Sao Paulo, Brazil, transformed for one week into the first El Celler De Can Roca pop-up inn ever, Girona's world number one restaurant according to the last World's 50Best rankings. It's an interesting project going on these days, opened until next 19th October. "Cuisine is a very important part of our culture", said Ricardo Martinez, Spanish consul general in Brazil. Source : Gastroactitud
Second fall dinner on Monday October 14th for Yesterday, today and tomorrow, the Great Contemporary Cuisine. Gianluca Esposito, chef of Ristorante Italia at Eataly Rome, will host Milanese colleague Davide Oldani. D’O's patron will serve Marron Glacè, fish eggs, orange flavor, and fregola together with Veal cheek, squid milk, trout caviar, licorice and raw horseradish. Esposito will finish the opera. 88 euro each, info here
Gastronomika, the international cuisine congress of the Bask countries starts today in San Sebastian. In between this edition's highlights, the ponencia of Gennaro Esposito on the "Evolution of Sorrento kitchen garden", the lectures of Heston Blumenthal and Gaston Acurio and a star dinner made by four hands, those of Quique Dacosta and Eneko Atxa, both 3 Michelin stars. They will cook tomorrow at Azurmendi, Atxa's restaurant
Michelin Guide to New York 2014 has hit the shelves. No new 3 Michelin stars restaurants, which remain 7 (Chef's Table at Brooklyn Fare, Daniel, Eleven Madison Park, Jean Georges, Le Bernadin, Masa and Per Se) while Carbone, the second restaurant signd by Italo-Americans Rich Torrisi e Mario Carbone, already starred with Torrisi gets another star. One brand new star also for Mission Chinese Food and Lincoln
The 16th edition of the Cous Cous Fest, the International Festival of Cultural Integration in San Vito Lo Capo (Trapani), has seen the victory of Israel (awarded by the technical jury). The winning recipe, called "Harmony", was proposed by two chefs from Jerusalem, namely Boaz Cohen and Ronny Basson. They won over Ivory Coast, Egypt, Italy, Morocco, Palestine, Senegal, Tunisia and the United States. Israel also won the prize for the most original recipe
The head is "The 10 best Instagram food-profile", an interesting post published today in Italian on the website Scatti di Gusto. The editor Giulia Caligiuri quotes the most interesting profiles of the most emerging social network around: together with Jamie Oliver, Chef Rubio, Joe Bastianich, Lorenzo Cogo, Anthony Bourdain, David Leibovitz, April Bloomfield, Renè Redzepi and Penny De Los Santos there's also Identità Golose's profile
Brunello di Montalcino 2007 of Tenuta Poggio di Sotto in Montalcino, Tuscany, is the best Italian wine according to Biwa, Best Italian Wine Awards, a ranking conceived by a panel of great experts led by Luca Gardini and Andrea Grignaffini. Silver medal goes to Barbaresco Asili Vecchie Vigne 2007 of Roagna and Oreno 2010 of Tenuta Setteponti in Castiglion Fibocchi (Tuscany again), ranked third. Here is the complete 50 Best list
On Sunday September 29th, Sanremo (Imperia) will host the Meilleur Sommelier d’Europe competion, a challenge between 38 great European young sommeliers. The Italian competitor is Matteo Ghringhelli, the new sommelier of Cracco a Palazzo restaurant in Milano. Born in 1986, the boy, already clapped by Le Figaro, has already collected great experiences in France (Il Vino and Georges V in Paris) and Waterside Inn in England
Massimo Bottura meets the Rimini Street Food riding a Ducati Monster (duration 2 '43 ")
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
Eamon Rockey and Bryce Shuman, respectively dining room and cellar manager at Betony in New York. They both have a long experience at Eleven Madison Park, 3 Michelin stars, and now they’re behind one of the most interesting projects to open this year in the Big Apple (photo Betony facebook)
After working next to some truly great chefs, it may happen that a cook will acquire some incredible dose of confidence. This isn’t so much a matter of catching the secrets of others, as of learning how to manage a team and make everything work smoothly. Today, more than ever, with chefs having become globetrotter rock-stars, a good sous-chef is an added value. But if you learn how to walk sure of your own leg, representing someone else, sooner or later the moment arrives when you have an unstoppable desire for independence. It happens, and often with success.
Grilled beef fillet, Roman lettuce and natural jus
With him, there’s Eamon Rockey, who was also in the staff of EMP working as bartender and maître. A pupil of Willy Guidara, Eamon took his own road after only 3 years of experience: his contribution to the opening of restaurants in TriBeCa and Williamsburg was essential, especially in designing the wine list and managing the dining room. Not to make any mistake, Shuman also brought Luke Wohlerswho took care of the wine list (with 400 labels).
Bryce offers a simple cuisine, yet one full of emotion. A strong attention is paid to the selection of the ingredients, seasoned with the valorisation of local produce. The menu is divided into 3 parts. You start with a sort of finger food that is finely matched with the welcome cocktail (Negroni Sbagliato and Orange Juleps are the bartender’s must), small nibbles to share at the table such as the Tongue with mustard seeds, the Lobster rolls and the Marinated trout roe.
Betony 's dining room (photo by www.justopenednewyork.com)
The restaurant’s setting, on 57th between the Fifth and the Sixth, is informal, with bricks in view, choices that mix modernity with classicism. It seats 85 people in the dining room, 35 at the bar and there’s a private area with 30 extra seats. In six months, Betony (the name of a herb that belongs to the same family of mint) has conquered both public and critics. According to Esquire magazine it is the restaurant of the year, the New York Times gave it three stars and so did the New York Post.
41 west, 57th
New York, Stati Uniti
Average prices: starters 14, entrées 20, main courses 20, desserts 12 USD
Open only in the evening. Closed on Fridays
Giornalista sportivo a Mediaset con 12 Olimpiadi all’attivo, ha un’antica passione per il cibo. Assaggiatore di Identità Milano dalla prima edizione
| published on 02-12-2013 in DAL MONDO