IT

Green

Tecniche, ingredienti e iniziative della ristorazione attenta all'ambiente e agli ideali di Expo 2015, viste da Lisa Casali

The anti-waste law: what’s changing?

The new law, avantgarde in Europe, is effective. Lisa Casali explains how it works

In an incredibly short lapse of time, the new Ital

In an incredibly short lapse of time, the new Italian anti-waste law, avantgarde in Europe, has become effective. Lisa Casali explains to Identità Golose what it is and how it works. The illustration is by Lisa Casali

Read
|
20-09-2016 | 17:00
Five of the chefs who participated in Cook the Mou

Cook the Mountain for the future

Niederkofler summoned colleagues and experts to create a network of ideas... in the kitchen

Read
|
15-09-2016 | 06:00
As in a treasure hunt map, here’s a drawing expl

Aliberti’s treasure hunt

5 dishes to make you fall in love with snails: here’s a new recipe under the #eatmoresnails hashtag

Read
|
10-08-2016 | 06:00

Earth Day 2016

We celebrate the day dedicated to our planet with an anti-waste challenge

Yesterday was Earth Day 2016, the greatest environ

Yesterday was Earth Day 2016, the greatest environmental event on the planet. We can all contribute in our own small way and not only on this day (the photo is taken from “Inside chefs’ fridges, Europe”, Taschen with photos of Massimo Bottura, Hélène Darroze e Magnus Nilsson’s fridges)

Read
|
22-04-2016 | 17:00

Ready for the international year of pulses?

Legumes will be promoted by the UN as the food of 2016. For many obvious reasons

Read
|
02-02-2016 | 16:00

Luck comes from food

Even during the Holidays, it is best to serve good, sustainable and auspicious ingredients

This week, Lisa Casali’s column is dedicated to

This week, Lisa Casali’s column is dedicated to the Holidays. And most of all to what will liven up our next meals, suggesting how to make aware and sustainable choices even on this occasion (all photos are by Vanessa Rees)

Read
|
25-12-2015
Due to illegal fishing and general overexploitatio
13-12-2015

Eating against the tide

With his latest book, American chef Dan Barber goe
29-11-2015

The revolution of The Third Plate
Zero-waste courgette - by Franco Aliberti – the
14-11-2015

Communication is the real challenge
A snapper turns into a sea urchin, a dish presente
24-09-2015 | 10:00

A snapper turns into a sea urchin

On many occasions chef and pastry chef Franco Alib
31-08-2015

Alberti’s coloured pens
On top of working every day at her programme, The
24-06-2015 | 10:00

Sustainable meals at Expo
Alice Delcourt of Erba Brusca in Milan presented u
03-04-2015

Is a Green Easter possible?
Margaret Xu outside Yin Yang, her restaurant in Ho
11-03-2015

In Margaret Xu’s garden
Enrico Crippa’s Orto d'inverno [Winter kitchen g
22-02-2015

#BestGreen at Identità Milano / 2
This photo of Massimo Bottura is now a “classic
21-02-2015

#BestGreen at Identità Milano / 1
Simone Salvini on the stage of the latest edition
28-01-2015

Identità Naturali 2015
According to Viviana Varese of restaurant Alice in
09-01-2015

Chef united against wastes

There are many volunteers, all around Italy, dedic
15-12-2014

Technology against wastes
With this dish made with snails (and beer), in 201
09-11-2014

#EatMoreSnails
Vegetable and whole grains. As Lisa Casali tells u
18-10-2014

In the future with less proteins
The beautiful dish called Solaris –portrayed by
16-09-2014

Against food waste
Kobe Desramaults of restaurant In De Wulf in Drano
19-08-2014

Preserving in order not to waste

Cone with vegetables and flowers by Daniela Cicion
30-07-2014

The raw-diet avantgarde

The second article on Lisa Casali’s Green column
12-07-2014

Sustainable cuisine: what to do?
27-06-2014

The Vegetarian Chance