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 firstname.lastname@example.org 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
Massimo Bottura meets the Rimini Street Food riding a Ducati Monster (duration 2 '43 ")
calle Mallorca, 271
The most interesting aspect of the gastronomic offer of the small hotel chain Alma - a paradigm of great luxury (5 stars) with hotels in Barcelona, Berlin, Pamplona and Seville – is that it bets on young chefs, authors of a mellow cuisine, for no more than 45 euros. At the end of 2011 Sergio Humada is only 26 but has already a decade of experience by the stove, having begun to work as a teenager, with his father, Juan Mari Humada, memorable chef of the Nuova Cucina Basca and great friend of Arzak. The young man then took the usual path of the great names - Martín Berasategui, Arzak himself, Manolo de la Osa's Las Rejas, the Celler de Can Roca - until he entered this exclusive hotel chain. All this happened a few months ago in Barcelona where, he ensures me, he wants to stop his work itinerary for a while.
Sergio Humada's cuisine highlights an exemplary caution in the approach. There's no risky sophistication. His is a good cuisine, based on the products, with an assertive and mature style, something quite unusual for a man his age. His dishes are round and sober, free of the excessive technical effects of his masters. This demonstrates a certain impermeability to influences. At the same time, he doesn't forgo certain Basque symbols (such as stockfish, pil pil, Maja squinado...) or styles of cuisine that he has managed to discover during his short experience. His Andalusian salmorejo, for instance, is perfect. The Italian-friendly style that marks some dishes does surprise a little: fresh egg pasta spaghettini with brunoise of black butifarra (a type of sausage), tuna fish with a magnificent tomato confit and basil oil, sweet rice, slightly al dente, as in risotto, with Iberian sausage and Garrotxa cheese. Or the gnocchi that accompany a fantastic cheek with onions.
He demonstrates to have talent even with desserts, as with his lemon custard with Breton biscuit crumble, raspberry and rose ice cream. I like the detail of the 4-5 leaves of mint, placed in the centre of the dessert: the herbs are there as an ingredient, not a decoration. Soon, in another part of the hotel, he'll open a more gastronomic restaurant in which he'll be able to demonstrate his young talent even better.
Francese e laureato in Filologia spagnola, da 30 anni abita a Barcellona e per 20 ha fatto il cuoco. Patito di gastronomia, ora anima il blog http://observaciongastronomica.blogspot.com.