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Guida 2014 - Acquista ora
Mathias Dahlgren Cesare Battisti Marco Reitano Antonia  Klugmann Giuliano Baldessari Jordi Vilà Fabio Barbaglini
Antonio Pisaniello Identità  Golose - i protagonisti della cucina Alex Atala
Roberto Petza Roberto Pongolini
Antonino Cannavacciuolo Enrico Panero
Gualtiero Marchesi Davide Oldani Roberto Okabe Luca Pardini, Edoardo Grassi e Marco Civitelli Roberta Sudbrack Italo Bassi e Riccardo Monco Michele Rotondo

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


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


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


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


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


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


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 


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


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


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


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


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


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


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


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



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

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Themes and characteristics linked to extra virgin olive oil, told by Luciana Squadrilli


Extra Virginity

In the investigative book by Tom Mueller, a report on the frauds and scandals inside the universe of olive oil

 (photo alabamachanin.com)

 (photo alabamachanin.com)

At last, Extra Virginity has arrived in Italy and in Italian, published with the title Extraverginità. In this investigative book, American journalist Tom Mueller reports on the frauds and the scandals regarding olive oil, with a Tumblr and a special hashtag on twitter (#extraverginita). Originally published in English in 2011, following the uproar that was created by Mueller’s article on the Italian olive oil industry, titled "Slippery Business", and published on The New Yorker in 2007, Extra Virginity has already been translated into various languages, from Japanese to Portuguese.

Everything began in 2004, when Swiss journalist and olive oil producer Andreas März, had 31 bottles labelled as “extra virgin olive oil” in a German supermarket, analysed. Here the results: only one of the samples was a true extra virgin olive oil, nine were only “virgin” and all the others (including some of the most popular brands in Italy) were non-edible “lampant” oils.

The cover of the book

The cover of the book

The book – with an inspiring subtitle such as "The sublime and scandalous world of olive oil" – widens this research and its spectrum. Besides illustrating the history of olive oil from different point of views, including its religious and culinary aspects, the book describes the current state of the olive oil industry and denounces the frauds and the corruption but it also presents what Mueller defines as “the oil people”: the virtuous olive growers and the representatives of the law enforcement agencies who fight against this phenomenon. Despite the important role played by Italy (or perhaps because of this very role) and despite the fact that Mueller spends most of the year among the olive groves in Liguria, the book is published in Italian only know, thanks to EDT, which in Italy also publishes the Italian edition of the Lonely Planet guides.

In a country that is among the world leaders in the production of olive oil and in which the import of foreign olive oil exceeds the national production and the historic brands are acquired by foreign groups, this is only the smaller of all paradoxes. So we should rejoice in the so called “better late than ever” and be ready to discover many – often unpleasant – things on Italian (supposedly) olive oil.

Tom Mueller, from Us, American, he\'s a regular contributor of New Yorker and lives in the hills around Genoa

Tom Mueller, from Us, American, he's a regular contributor of New Yorker and lives in the hills around Genoa

In the Italian version, on top of a few updates and an interesting appendix with a guide to help consumers choose extra virgin olive oil and foster their awareness – a campaign that Mueller conducts every day on his website – the preface by Milena Gabanelli stands out. There couldn’t be a more suitable person than the journalist and conductor of Report, who, with an episode dedicated to extra virgin olive oil in 2002 – which caused the programme to receive one of an infinite number of lawsuits opening a legal process that lasted 11 years – contributed in the uncovering of the most suspicious aspects of this sector and in the launching a series of investigations and changes in the labelling laws, in the same way as the article and the book by Mueller contributed in stimulating a reform of the qualitative criteria adopted for oil in the United States.

«Politics is not only conducted inside the places of power. All of us, as consumers, do politics when we choose what to put inside our shopping-basket». Writes Gabanelli. In this case, it’s a good idea to put the book.

Luciana Squadrilli

giornalista, napoletana di nascita e romana d'adozione, cerca di unire le sue tre passioni: mangiare, viaggiare e scrivere

Frantoio Squadrilli
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