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Guida 2014 - Acquista ora
James Petrie Stevie Parle Missy Robbins Aurora Mazzucchelli Luca Pardini, Edoardo Grassi e Marco Civitelli Heinz Beck Christian Milone
Franco Pepe Identità  Golose - i protagonisti della cucina Mathias Dahlgren
Daniel Facen Jonathan Benno
Lorenzo Cogo Antonello Colonna
Josep Roca Ferran Adrià Heston Blumenthal Pino Cuttaia Valeria Piccini Sergio Motta Giuseppe Giordano
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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20-02-2013

Cracco tells his story in Rome

The chef opened at Eataly the programme dedicated to the Great contemporary cuisine

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
Foto

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.

While the past nourishes us with memories, the present excites us with surges of adrenalin thanks to the wisdom of chefs who are illuminating the Italian scene. And we can already distinguish the future, our tomorrow, with thirty year-olds marching at full speed but in their own direction, which we will understand completely in time, since young people hold surprises but also mistakes, ingenuities. The “truly talented” will grow, others will stop before the stars but the secret to live fully is to know how to harmonize what happened yesterday, what is happening now and what will happen tomorrow.

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
Foto

Risotto with green tomato, toasted pine nuts and scampi

Three quarters of an hour of images and words, two hours of tasting. Cracco, in the kitchen together with sous-chef Diego Giglio and Luca Sacchi, who divides himself between savoury and pastry stations. “In our pastry-making there’s always been a savoury note. To me it’s been the case for a long time, I didn’t wait for it to be in fashion”. With the service directed by Rudy Travagli, maître-sommelier of the restaurant Italia, the dishes gradually arrived: Mussels with broccolo fiolaro; Mandarin soused eel; Risotto with green tomato, toasted pine nuts and scampi; Horseradish glazed veal with a cabbage purée; and finally the Dessert with citrus fruits and chocolate. In the glasses, after the bubbles, arrived Chardonnay Le Bruniche 2011, Tenuta di Nozzole; Chardonnay La Pietra Cabreo 2010; Brunello di Montalcino La Fuga 2007, Tenuta la Fuga; Vin Santo del Chianti Classico, Tenuta Folonari. My awards? I gave three, to the Eel, the Risotto and the Vin Santo. And there were no wooden spoons.

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. 

Paolo Marchi
Le nostre cene
articoli precedenti
20-02-2013
Cracco tells his story in Rome
21-11-2012
Divided at birth
 
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