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'')
strada De Sort, 64
The Donei family celebrates half a century of traditional high cuisine in Moena, a small town you need to leave behind to reach Malga Panna. This plaything made of wood, with fields and forests, is where the Donei's used to spend the summer in the first half of the past century – the other months, they lived in Turchia, a historical neighbourhood in the little town in Val di Fassa. Come May, mid-May, they'd climb with the cattle up to Sorte, quite a fine name for a place, as it means fate, in Italian, and stayed there until November, when snow began to cover everything and it was time to descend to the valley.
The first restoration of the malga dates back to 1938, but the one that would determine the turning point and start the hospitality service, was in 1951. Paolo Donei, born in 1973, is the latest expression of a group strongly rooted in this part of Trentino, a region where the guest is constantly pampered. The strength of Malga Panna lies in the capacity of those who work here, of making guests feel at home. To reach number 64 on the Strada de Sort, you have to take a tiny street that rises steeply at the end, and if there's ice or snow, do ask to be picked up. If you stop on the way up, it's hard to start again; on the way back, on the other hand, you risk losing control of the vehicle.
Moreover, it's best to totally relax, because tradition is lived by this young man as a pass between old and new, between all the best that is given by history, and what he has learnt with his chef hat on the head. What we have in front of us are not dishes made as a caricature or photocopy of those that can be found everywhere, in the mountains. The deer, for instance, is served in a brilliant tartare in a wafer of mustard and goat cheese; snails, wrapped in a thin slice of pancetta, are placed on a soup of Granny Smith apples and horseradish, the spaghettini are paired with arctic char and its eggs, in a cream of Jerusalem artichoke and toasted hazelnuts. The risotto is brought out by mountain pine oil (as is the red-legged partridge, after all) while the Sweet “Caprese” has nothing to do with the cake, but is a Dolomitic version of the tomato and mozzarella salad. This does not push the Puzzone di Moena ice-cream, Val di Fassa's staple cheese, into the background, in a list of desserts from which the Iced cappuccino with white coffee cream and rosemary custard cream cannot be cancelled.