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Guida 2014 - Acquista ora
Luca  Lacalamita Giuseppe Palmieri Luca Pardini, Edoardo Grassi e Marco Civitelli Pierre e Michel Troisgros Daniel Canzian Virgilio Martinez Ana  Roš
Ciccio Sultano Identità  Golose - i protagonisti della cucina Michele Rotondo
Roberto Pongolini Paolo Donei
Aldo Zivieri Pierre Hermé
Maxime Meilleur Sergio Humada Pier Giorgio e Luca Parini Giuliano Baldessari Giuseppe Amato Corrado Assenza Alvin Leung
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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Cinzia - Da Christian e Manuel

corso Magenta, 71
Vercelli
T. +39.0161.253585
direzione@hotel-cinzia.com

 

Christian e Manuel Costardi

Cinzia - Da Christian e Manuel

This is a story of passion, a sacred fire that shines straight from grains of rice, from those rice fields dag in the Grange area, near Vercelli, by the foot of prosperous mondine but mostly by the curses of rice pickers as they drove away mosquitoes, leeches and water snakes. The stubborness of Christian and Manuel Costardi- the ‘salty’ chef was born in 1978, the pastry chef 1987 – is not that different: today they both wave a truly made in Italy flag that is even more gluttonous but not as globally famous as pasta. They do this by inserting 25 risottos at a time on their menu, giving every customer the luxury not to read the elsewhere ubiquitous and frustrating sign “minimum for 2 persons”.

Soon italian gastronomy critics noticed the restaurant and started following their way to Vercelli, to the Hotel Cinzia’s Risotteria, an old restaurant that changed its name into b>Christian e Manuel (one Michelin Star), in order to explain that carnaroli rice is fantastic indeed but not sufficiently tasty if not tempered by the control and the fantastic touch of the two piedmontese chefs. The eldest son learned cooking at the age 3, when he used to soil himself playing with the toy Dolceforno(“sweet oven”) and then managing for a couple of years wrists and ankles of a 21-persons crew at Venice’s Westin Europa & Regina restaurant. Back at home, it was time to revolutionize the cooking philosophy of the hotel’s restaurant run by his family for 4 generations.

Today Christian writes and cooks with a self-confidence spirit that disappears when his customer, sovereign in the decision of adding or withdraw recipes from the menu, says what he’s tasting is not that good. Manuel, the ‘little’ pastry chef, had instead a stage by Four Season’s Sergio Mei: as a kid he wanted to be a dentist but then he found himself filling customers’ mouth not with drills or tampons but with exciting and masticable solutions. With a dream in his heart: to make a rice bigné without using chemical elements that usually cancel its flavors. A mission that keeps him under neon signs all night sweating. And maybe also cursing. Just like the rice pickers of the past.

Has participated in Identità Milano, Un risotto per Milano, Sognatori del gusto

Gabriele Zanatta

born in Milan, 1973, freelance journalist, he's been working as a co-author and coordinator of both Identità Web and Identità Golose World restaurant guidebook for the past 7 years
twitter @gabrielezanatt

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