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Guida 2014 - Acquista ora
Valeria Piccini Paolo Piantoni Luigi Sartini Alfonso Caputo Ferran Adrià Giuseppe Amato Nadia, Antonio e Giovanni Santini
Pascal Barbot Identità  Golose - i protagonisti della cucina Emanuele Scarello
Jonathan Benno Aimo e Nadia Moroni
Dominique Persoone Massimo Bottura
Juan Marì e Elena Arzak Jordi, Josep e Joan Roca Maxime Meilleur Gennaro Esposito Daniela Cicioni Roberto Petza Magnus Nilsson
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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- Grana Padano

A triple sprint for Taglio Sartoriale

During Identità Milano, Imbroisi’s ice-cream won at the first edition of the Grana Padano prize

The prize-giving of the first edition of the competition linked to Taglio Sartoriale Internazionale, promoted by Consorzio Tutela Grana Padano, took place on the stage of the Auditorium hall of Identità Golose on Tuesday February 11th. The finalists were six: left to right there’s first of all the winner, Denny Imbroisi, then Anton Pozeg, Kei Fukada, Elisabetta Serraiotto (and behind her Paolo Marchi), Isamu Hirayama, Giorgio Rapicavoli and finally Marco Iachetta
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The prize-giving of the first edition of the competition linked to Taglio Sartoriale Internazionale, promoted by Consorzio Tutela Grana Padano, took place on the stage of the Auditorium hall of Identità Golose on Tuesday February 11th. The finalists were six: left to right there’s first of all the winner, Denny Imbroisi, then Anton Pozeg, Kei Fukada, Elisabetta Serraiotto (and behind her Paolo Marchi), Isamu Hirayama, Giorgio Rapicavoli and finally Marco Iachetta


Since five years ago, through the Taglio Sartoriale project Consorzio di Tutela Grana Padano offers the best Italian chefs the chance to choose their favourite Grana maturation. During 2013 this opportunity was extended to 12 chefs from 6 countries, namely France, Germany, England, US, Japan and Russia, two per country, respectively Mauro Colagreco (restaurant Mirazur in Mentone), Attilio Marrazzo (Jean in Paris), Mario Gamba (Acquerello in Munich), Cristiano Rienzner (Maremoto in Berlin), Francesco Mazzei (Anima in London), William Drabble (Seven Park Place again in London), Lidia Bastianich of Felidia and Mark Ladner of Del Posto in New York, Yasuhiro Sasajima (Ghiottone in Kyoto), Stefano Del Moro (Antica Osteria del Ponte in Tokyo), Andrea Galli of Cherry Mio and Pietro Rongoni of Aromi La Bottega in Moscow.

Grana Padano ice-cream, extra virgin olive oil and black truffle crumble, with 25-year barrel-aged balsamic vinegar and a Pink Lady apple mousse, the dessert by Denny Imbroisi that won the first edition of Taglio Sartoriale Internazionale
Foto

Grana Padano ice-cream, extra virgin olive oil and black truffle crumble, with 25-year barrel-aged balsamic vinegar and a Pink Lady apple mousse, the dessert by Denny Imbroisi that won the first edition of Taglio Sartoriale Internazionale

Each one of them was later asked to recommend a young talent, aged 35 at most. This in order to further extend the selection and reach a total of 18 new people, 12 seniors and 6 juniors. Please note: 18 and not 24 (thus 12 plus 12) because the 12 new talents participated in a two-step competition. In the autumn a jury composed by Elisabetta Serraiotto of Consorzio Grana Padano, Eleonora Cozzella (L’Espresso), Fabio Pisani (Il Luogo di Aimo e Nadia), Roberto Perrone (Corriere della Sera) and Paolo Marchi (jury president), chose the best 6 recipes that the authors then prepared live, on Tuesday February 11th, on the third and final day of Identità Milano.

Directed by Cinzia Benzi and Claudia Orlandi, the finalists were asked to prepare their dishes following a logic based on the palate, first two starters, then a first course, two meat-based main dishes (fish was absent) and a dessert. As for the jury, each dish was assessed based on three aspects: presentation (from 1 to 5 points), taste (from 1 to 7) and value given to Grana Padano (from 1 to 8). Marco Iacchetta prepared a Grana Padano millefoglie with pioppini mushrooms and black truffle, certainly Grana was not unnoticed and, paradoxically, this penalised its mark. With Giorgio Rapicavoli came the “Bresaola” made with beetroot, black pepper cream, Grana Padano, grilled lemon and extra virgin olive oil, a very current, vegetarian dish, despite the fact Rapicavoli, where he works, is not a vegetarian restaurant (“Beetroot is less expensive than the real bresaola, so the mark-up is greater"). Third dish was by Isamu Hirayama: Black risotto with chestnuts, powdered liquorish and crashed Grana Padano, very elegant and intriguing.

Elisabetta Serraiotto and Denny Imbroisi
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Elisabetta Serraiotto and Denny Imbroisi

With the tastings scheduled every 10 minutes, another Japanese chef was fourth: Kei Fukada with a pleasant Vegetal garden that was not that vegetarian, thanks to the duck meat. Then Anton Pozeg with his Macaroni with Grana Padano, artichokes, small pork delicacies before the end, given by Denny Imbroisi and his convincing and rich Grana Padano ice-cream with extra virgin olive oil and black truffle ice-cream, 25-year barrel-aged balsamic vinegar with Pink Lady apple mousse.

When the moment came to sum up all the votes, a surprise arrived: three chefs had reached the same total of 99 points. What was to be done? Simple, the person who won was the one who had received the highest point by the president, that is to say Imbroisi, the 26-year-old chef from Calabria now working at Jules Verne, Alain Ducasse’s restaurant on the Eiffel Tower in Paris. His recipe will be covered in a future article. Please note the versatility of Grana Padano, standing out in a dessert.

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