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
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
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, firstname.lastname@example.org, +39.366,6467249
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
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
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
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
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 Sordi. AltoGusto will proceed then with 6 more dinners
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
Identità Milano, tenth edition. (Video IWCA Suisse duration: 7'15'')
The dinners directed by Identità Golose in Italy and abroad, told by those present
Carlo Cracco doubles: in front of an authentic painting by Modigliani, there’s the one in the flesh and the image shown in the monitor of the Ristorante Italia on the fourth floor of Eataly Roma, last Monday, 18th February at Stazione Ostiense. Born in Vicenza and now based in Milan, he opened the series of 12 story-dinners called Ieri, oggi e domani ("yesterday, today and tomorrow") dedicated to the Great Italian contemporary cuisine
That’s a one-take: it was a great evening, that which marked the debut of Ieri, oggi e domani (yesterday, today and tomorrow) last Monday at Eataly Roma. The main protagonist was Carlo Cracco, together with his dishes, because it is through those that a chef can express himself. And then came the other protagonists, namely the wines proposed by Giovanni Folonari, the ones he produces in Tuscany – the headquarters being in Greve in Chianti – and the one which he imports from France, a champagne, of course, and in particular the Brut Extra Premier Cru by Brochet-Hervieux.
I take this opportunity to thank Oscar and Nicola Farinetti for offering me the chance for a journey across the Grande Cucina Contemporanea (the great contemporary cuisine), a progress marked by 12 stops inside Italia, the restaurant directed by Gianluca Esposito on the last floor of the megastore in stazione Ostiense.
The first chef to go to Rome was Carlo Cracco. To me, Cracco was Cracco without discovering him thanks to Masterchef. Of course, having arrived at Eataly at around four, after he had signed some 450 copies of his book scented with scallion in two bookshops in the capital, he had no time for a break. And at 8 pm we were all in the dining room, 80 people sitting at the tables, first listening to his story marked by my questions and his answers, from his father Bertillo who always preferred his mother’s cooking (that is to say Lidia’s, Carlo’s mother, not his grandmother’s) to the scopeton in a restaurant in his hometown Vicenza (“Polenta and herrings, an awful dish”) to the very early experience with Marchesi in Bonvesin de la Riva in Milan: “At twenty, in 1985-86, I learnt that cuisine could be something important and serious”.
Today Cracco is always a formidable chef, who will soon broaden his professional borders, but he’s also a cover-man and a media-star: “Of all those who discovered me thanks to Masterchef, I believe only two came to my restaurant”. He’s exaggerating, of course, but if professional success multiplies his colleagues’ envies, that on television catapults you in a new dimension, and you become handsome for everyone, even without using the scallion – as his book suggests.
Risotto with green tomato, toasted pine nuts and scampi
In March, there will be the next two events: on Monday 4th Davide Scabin and on Monday 25th Niko Romito. On that occasion even Gianluca Esposito, chef at the Italia restaurant, will get on stage.
Risotto with green tomato, toasted pine nuts and scampi
| published on 20-02-2013 in LE NOSTRE CENE