Emmanuel Renaut
Peach palm fettuccine Carbonaraby Alex Atala
Guida alla Guida Scopri la nuova Guida di Identità Golose in streaming lunedì 27 marzo, dalle ore 10.30
The special Spaghetto Milano by Andrea Ribaldone: Paolo Marchi asked the chef, who for six months will be in charge of the restaurant inside Identità Golose’s space at the World Fair, a tribute to the city that as of May 1st will host Expo 2015 (photo credits Giorgio Annone)
Starting on May 1st, for six months, Piedmontese chef Andrea Ribaldone will sign the menu of the so called "fuori orario" in the programme of Identità Expo, on top of those on Mondays and Tuesday nights. The leitmotiv that inspired Ribaldone for these menus was certainly that of craveable food, with a constant respect for seasonal ingredients and the right attention to the necessities and sensitivities of the visitors. Every 15 days some dishes in the menu will change, so that the ideal, faithful client will be able to have a varied culinary offer during the six months of the event. There is one dish however, that you will always find: Spaghetto Milano. This recipe was born from Paolo Marchi’s request to Andrea to present a dish that could be a tribute to Milan. The dish is made with Monograno Felicetti spaghettoni cooked in water, with a little salt, and creamed with a previously cooked risotto alla milanese. Or, as the chef himself explains, «intentionally overcooked, creamed with Grana Padano and butter, then blended so as to obtain a cream of rice and saffron that has a very unique softness». On the side he prepares a gremolada with orange and lemon zest, parsley, extra virgin olive oil and a small garlic clove: these are then blended and placed on the creamed spaghetti. Spaghetto Milano Recipe for 4 people INGREDIENTS 400 g spaghetti selezione Felicetti 2 thick sliced pieces of ossobuco 30 g tomato paste 50 g ossobuco jus 1 carrot 1 onion 1 celery stick 1 bay leaf 120 g Carnaroli rice saffron stems 1 l vegetable stock 1 lemon butter parmesan parsley extra virgin olive oil
Andrea Ribaldone with Domenico Schingaro, his trusted second at restaurant Due Buoi in Alessandria, during the presentation of the Identità Expo programme at ExpoGate in Milan (photo credits Brambilla / Serrani)
This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad
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