19-05-2013

Adrià, the London exhibition

5 July–29 September 2013, The Somerset House in London will host "Ferran Adrià and the art of food", a major retrospective exhibition on chef Ferran Adrià and the restaurant he built to become the world’s best. Charting the evolution of elBulli, the exhibition will feature an in-depth, multimedia display of each of the essential ingredients that make up the culinary creative mastermind of Adrià and his team: research, preparations, presentations

17-05-2013

Roma, the days of the Festival

The fourth floor of Eataly, on the Ostiense neighborhood, hosts today the first edition of Roma Food & Wine Festival, a format following in Milan event's footsteps: from May 17th to 19th, Identità Golose and Merano Wine Festival will join forces to put together 15 chefs' dishes and hundreds of wines from 60 Italian winemakers, a three day event marked by gourmet food and wine. Click here to get all the informations you need

16-05-2013

Marchesi honors Sirio Maccioni

On Tuesday May 28th, 2.30 pm, at the Terme di Montecatini (Pistoia), Gualtiero Marchesi and Paul Bocuse, founders and honorary presidents of Euro Toques association, will award Sirio Maccioni, the New York Le Cirque's restaurant owner, with the first international prize Euro Toques Italia, created by new president Enrico Derflingher. "I'm happy to celebrate Maccioni, a maestro, un real, great maitre", already commented Marchesi himself

15-05-2013

Dandini at Roma Food&Wine Festival

Arcangelo Dandini, chef/owner of L'Arcangelo restaurant in Rome, neighborhood Prati, will replace Enrico and Roberto Cerea in the Roma Food&Wine Festival, on Friday May 17th from 7 to 10 pm. Dandini will prepaire Pollo alla romana, Chicken Roman style

13-05-2013

Five great dinners in Taormina

La Plage Resort in Taormina (Messina) is going to host five dinners signed by important Italian chefs: first appointment, May 21th with Pietro D'Agostino of Taormina's Capinera; June 18th with Angelo Sabatelli of Masseria Spina in Monopoli (Bari), July 16th with Paolo Barrale of Marennà in Sorbo Serpico (Avellino), August 6th with Marco Sacco of Piccolo Lago in Verbania and September 2nd with Roy Caceres of Metamorfosi in Rome

11-05-2013

Franceschetta lands in Milan

Massimo Bottura and Marta Pulini's dishes in Milan. You might taste them from May 17th to 25th at Caffè Carlyle in corso Garibaldi 84, Brera neighborhood. The Cafè will host the special temporary restaurant of Franceschetta 58, Modena's more easy-going restaurant of the notorious chef. Every dish in the menu will cost 15 euro; 45 euro for 3 dishes. Booking at +39.02.29003888 at ristorazione@brerahotels.it

10-05-2013

Carlo Petrini and the Premiolino award

Carlo Petrini, the founder of the Slow Food movement and of Università degli Studi di Scienze Gastronomiche in Pollenzo, and also a columnist of Repubblica newspaper, has just been awarded with the Birra Moretti award for spreading food culture, an important award that is part of Il Premiolino, promoted by Birra Moretti itself. Together with Petrini, other journalists were awarded: read who here

07-05-2013

In Florence chez Caino

The name is Winter Garden by Caino and it's the new fine dining restaurant of The St. Regis Florence: the menu was conceived by Valeria Piccini, chef of notorious Da Caino in Montemerano, near Grosseto, while Michele Griglio is the executive chef. The wine menu is signed by maitre and sommelier Mirko Eutizi, together with Maurizio Menichetti. There's the intention to offer an authentic resume of gastronomic culture of Tuscany

04-05-2013

M1lle Storie e Sapori shines in Bergamo

A good news for Bergamo restaurant scene: M1lle Storie e Sapori, address viale Papa Giovanni XXIII 18, is the new place of Giampaolo Stefanetti, a chef who has worked for more than 30 years beside Cerea family, between Bergamo and Brusaporto. The cuisine, marked by affordable prices, is mainly fish-oriented, there's a wine-cellar rich with champagne and a little shop selling great products. Lighter menu at lunch, phone +39.035.4220121

02-05-2013

Libera Terra wins the Arrigoni award

Libera Terra, an association born to value properties that were confiscated to organized criminality, directed by Don Luigi Ciotti, just won the first edition of the premio Francesco Arrigoni, an award bearing the name of the journalist from Bergamo prematurely passed away. The prize will be given by wife Antonella and sons Dante and Gregorio next Saturday 4th, Francesco's birthday, in the San Pietro in Lamosa monastery, Provaglio, Franciacorta region

29-04-2013

The Rocas on the top of the world

El Celler de Can Roca in Girona is the best restaurant in the world according to the World's 50Best 2013. Joan, Josep and Jordi Roca climbed over Renè Redzepi's Noma in Copenhagen, Denmark, that ranked first on the last 3 editions. The podium is completed with Massimo Bottura's Osteria Francescana. Mugaritz of Andoni Luiz Aduriz in Errenteria, Bask Ccountries, ranked fourth. Fifth, Eleven Madison Park of Daniel Humm in New York

29-04-2013

50Best: Bottura leads a great Italy

Massimo Bottura is the first chef in the history of World's 50Best Restaurant (12 editions) to climb up to the podium: Osteria Francescana ranked third. Behind, great news for 4 Italian colleagues: brothers Massimiliano and Raffaele Alajmo of Le Calandre ranked 27 (+5 on 2012), Umberto Bombana of Otto e Mezzo in Shanghai, China, ranked 39° (new entry), DavideScabin of Combal.Zero is 40th (re-entry), Enrico Crippa of Piazza Duomo, 41th (new entry)

29-04-2013

El Somni, Roca's dream

Brothers Jordi, Joan and Josep Roca from restaurant El Celler de Can Roca in Girona, Spain, revealed in London all the details of El Somni, "The dream", a long-awaited culinary opera, a multi-sensorial gastronomic experience that will involve also videos, robots and music. It will be centered around number 12, inpired by XVII century French chef François Vatel and release together with audiovisual artist Franc Aleu. All the informations coming soon

28-04-2013

Identità London, here we go

Everything is ready at The Georgian, the fourth floor of Harrods di Londra, for today's Identità London superlunch. Protagonists of the supermenu: Massimo Bottura from Osteria Francescana, Enrico e Roberto Cerea of Da Vittorio, Carlo Cracco from Cracco, Gennaro Esposito from La Torre del Saracino, Luciano Monosilio of Pipero al Rex and Davide Scabin of Combal.Zero. Soon online all the pictures

24-04-2013

Clandestino is back nicer than before

Damaged by the heavy floods of the past autumn, Clandestino, the beach restaurant run by Moreno and Mariella Cedroni on the sea of Portonovo, under the shadow of Conero mountain, near Ancona, is ready to come back nicer and more functional than ever before. The opening day is May 15th and this year's menu will be dedicated to British susci, a mix between Cedroni's creative raw fish and English famous courses such as Fish and chips

On April 28th 2013 Harrods welcomed guests to Identità London - The Lunch of a Lifetime

Leaderboard guida sfogliabile application

Roma F&WF: the photos of the festival

We relive the three day event at Eataly with the photos of all the delicious dishes and glasses

Alice Delcourt dell'Erba Brusca di Milano, cuoca tra i 15 cuochi che hanno animato la prima edizione del Roma Food&Wine Festival a Eataly Roma. Con loro, più di 50 vignaioli italiani. Grandi piatti e grandi vini (foto e fotogallery di Federica Tafuro)

read on | by Federica Tafuro | published on 21-05-2013 in PRIMO PIANO

The truth? In Italy food is good

The richness of our cuisine was confirmed in Rome. It’s a pity that the government still doesn’t think so

A unique picture of the two kings of pasta carbonara in Rome, caught while they were cooking on the last floor of Eataly Roma in Ostiense. Left, Alessandro Roscioli, who presented his version, which he defined as “rough”, together with his chef Hadj Hassen Nabil. Right Luciano Monosilio, chef at Pipero al Rex with a more elegant past carbonara. They weren’t the only ones, yesterday, on the third and last day of the Roma food&wine festival. Cooking on the last floor of Eataly there were also Fabrizio Ferrari of Al Porticciolo 84 in Lecco, Alice Delcourt of Erba Brusca in Milan, Cristina Bowerman of Glass Hostaria in Rome, Christian and Manuel Costardi of Cinzia in Vercelli and Gennaro Esposito of Torre del Saracino in Vico Equense (Naples)

read on | by Paolo Marchi | published on 20-05-2013 in PRIMO PIANO

A Festival full of taste

Vitale, Scarello, Beck, Apreda, Scabin and Stabile. Six great chefs light up day number two. And today...

Roma Food&Wine Festival, day two: Marco Stabile (closeup) of Ora d'Aria in Florence, while cooking the vitel palamitè. In the back, Francesco Apreda of Imago at Hotel Hassler and his Indian cous cous. Today's the day of 9 great chefs: at lunch Cristina Bowerman, Christian and Manuel Costardi, Alice Delcourt; at dinner Fabrizio Ferrari, Gennaro Esposito, Luciano Monosilio, Alessandro Roscioli and Nabil Hadj Hassen

read on | by Paolo Marchi | published on 19-05-2013 in PRIMO PIANO

Eataly, a festival in full blast

A debut marked by Alciati, Cedroni and Dandini. Today it will be the turn of Beck, Scabin, Apreda, Scarello...

A souvenir photo with some of the protagonists of the first edition of the Roma food&wine festival, on the last floor of Eataly Ostiense. Left to right: Arcangelo Dandini, Luca Montersino, Moreno Cedroni, Ugo Alciati and Massimo Sola, restaurant manager at Eataly Roma

When you will read this piece, all of us at Identità will already be at Eataly to enjoy, today, on Saturday May 18th, the second day of the first edition of the Roma wine&food festival. We left the megastore, built over 20 years ago on the other side of the railway tracks in Stazione Ostiense, when it was already past midnight. We left a beautiful feeling and all the happiness behind, together with those who didn’t want to leave the last floor of Eataly because when you’re having a good time, who cares about sleeping early.

read on | by Paolo Marchi | published on 18-05-2013 in PRIMO PIANO

Stabile’s palamita

The chef of the Ora d'Aria in Florence brings his Palamitè veal to Rome. With a precise ethical choice

The Veal in palamita sauce by Marco Stabile. This is the interpretation of the Veal with tuna sauce of the future that the chef of the Ora d'Aria in Firenze will bring, tomorrow night (at 7-10 pm) to Eataly Roma, the stage of the first edition of the Roma Food & Wine Festival. For details and tickets click here

Nell'esecuzione del vitello tonnato che faremo a Roma, abbiamo scelto di usare la palamita per un dovere morale nei confronti del tonno, un pesce in via di estinzione. Penso che, se ogni chef sapesse guardare meglio nel panorama dei prodotti del mare che ha davanti, smettendo di essere superficiale e di cadere sempre nei luoghi comuni, evitando di seguire soltanto le richieste dei clienti e magari diventando propositivi e non passivi, avremmo più varietà sulle nostre tavole, più sapori veri e anche una nuova economia di cucina. Ecco la mia ricetta.

read on | by Marco Stabile | published on 17-05-2013 in PRIMO PIANO

Chicken à la Dandini

Tomorrow night, the chef from L'Arcangelo will take the place of the Cerea brothers at the Roma F&W Festival. Here is his dish

Ingresso lastminute di Arcangelo Dandini tra le file degli chef protagonisti del Roma FOOD&WINE Festival, al via oggi: lo chef e patron del ristorante L'Arcangelo a Roma Prati sostituirà stasera i fratelli Cerea, impossibilitati a partecipare all'evento, dalle ore 19.00 alle ore 22.00 in compagnia di Ugo Alciati e Moreno Cedroni. Dandini presenterà la sua versione del Pollo alla romana

read on | by Identità Golose | published on 16-05-2013 in PRIMO PIANO

Great wines at the Roma F&W Festival

Wine producers, beers, tastings. All the beverage details
of the coming event

Until now we have widely explored the food panorama of the Roma Food & Wine Festival. Today we focus on the wine side. We do so because on May 17-19th, the last floor of Eataly will host an extraordinary three-day event characterised by great winemakers. Sixty wine producers (you can find all their names here, divided by region) were selected by Helmuth Köcher, president and founder of the Merano Wine Festival and will make over 230 wines available to taste.

read on | by Cinzia Benzi | published on 15-05-2013 in PRIMO PIANO

Ten times Gioia

The chef of La Posta Vecchia celebrates his tenth anniversary at The Cesar. With a dinner to remember

A portrait of Michelino Gioia, since 2003 the executive chef at The Cesar, the starred restaurant inside the relais & châteaux La Posta Vecchia, tel. +39.06.9949501. From Campania, born in 1974, before arriving in Palo Laziale (Rome), he acquired experience at the Four Seasons in Milan, at Hotel Eden in Rome and has cooked side by side with colleagues such as Alain Ducasse and Gaetano Trovato (photogallery by De Cesare Viola)

La prima volta che ho varcato il cancello de La Posta Vecchia è stato più o meno 8 anni fa. Dopo una serie di tentativi sbagliati tra rotatorie e stradine della periferia di Ladispoli, sono riuscito a imboccare il viale giusto in direzione Castello Odescalchi, località Palo Laziale. Ho attraversato il giardino secolare, ho mimetizzato la mia utilitaria tra cilindrate di altro lignaggio, sono rimasto senza fiato sulla terrazza di questa seicentesca dimora.

read on | by Federico De Cesare Viola | published on 15-05-2013 in DE CESARS PALACE

The roads of veal in tuna sauce

Ugo Alciati, Heinz Beck and Marco Stabile: the last great trio from the Roma Food & Wine Festival

Veal in tuna sauce “upside down”, in the interpretation by Heinz Beck of La Pergola in Rome. At the Roma Food and Wine Festival, together with the interpretation by the German chef, this dish from Piedmont will also find some new evolutions thanks to Ugo Alciati of Guido in Serralunga d'Alba (Cuneo) and Marco Stabile of Ora d'Aria in Florence. You can buy tickets here

Del cous cous abbiamo detto. Del pollo anche, così come del baccalà e della carbonara. Oggi è il giorno del vitello tonnato, la quinta e ultima pietanza che troverà albergo sotto il tetto di Eataly nei giorni del Roma Food and Wine Festival - 17-19 maggio – nelle interpretazioni di ieri, oggi e domani. Procediamo secondo logica. Nonostante l’appellativo dal suono gallico, il vitel tonnè non ha natali francesi ma italianissimi. Piemontesi per l’esattezza, la prima stirpe che avuto la geniale intuizione di marinare un girello di fassone nel vino bianco secco, tagliarlo in fette sottili e inzupparlo freddo nella salsa tonnata, di solito ottenuta frullando il tonno con capperi, acciughe, olio, vino bianco e aromi variabili.

read on | by Identità Golose | published on 13-05-2013 in PRIMO PIANO

A cheese filled with emotion

There’s a meeting of nostalgia and taste in the story and execution of the dessert by Iannotti in Paestum

Behind this dish there’s a story made of human and territorial connections that inspires great things. Manuel Lombardi’s conciato romano cheese, from Le Campestre was the product of a great and young man I used to meet with his mother on my first visits to the Salone del Gusto. Fabio was there, with his pots filled with aromas, next to the stand of Pietraroja’s prosciutto and other excellent products from the territory of Campania.

read on | by Giuseppe Iannotti | published on 12-05-2013 in PENNA AL CUOCO

Chic Valtellina

L'associazione Charming Italian Chef e una cena al Masanti's di Colico col meglio dei cuochi valligiani più importanti

Porto Santo Spirito Squid tagliatelle (breaded, non cooked) with lemon, fennel and squid ink cream, by Neapolitan chef Antonio Borruso of Gimmy’s, in Passo dell’Aprica (Sondrio), +39.0342.747048, a dish on the menu of the dinner presented by the chefs from Valtellina who are members of the Chic, Charming Italian Chef association

L’associazione Charming Italian Chef (Chic) si è riunita per il suo congresso annuale nelle giornate di domenica 5 e lunedì 6 maggio in quel di Colico, alla porta d’accesso, situata in fondo al lago di Como, che conduce verso la Valtellina. E che non a caso è stata l’assoluta protagonista della due giorni, con mattatore il padrone di casa Stefano Masanti che ha avuto modo di presentare nel migliore dei modi il suo nuovo (ha aperto a inizio anno) Masanti’s, la versione lacustre del Cantinone di Madesimo. Che rimane comunque il locale madre cui fare riferimento.

read on | by Gualtiero Spotti | published on 12-05-2013 in SPOTTI E MANGIATI

All the roads of mozzarella

A charming event in Paestum, dedicated to the buffalo myth, a journey against everyday triviality

The warm, liquid and smoked Caprese by Francesco Apreda, chef at the Imago, the restaurant inside Hotel Hassler in Rome, tel. +39.06.699340

Le Strade della Mozzarella 2013. As usual, it was held in Paestum, that is to say in the township of Capaccio, in the province of Salerno, and, like last year, it was held inside Tenuta Capodifiume in what was once a water-mill that operated thanks to the waters of the Trabe, a river after which is named Giuseppe Stanzione’s now starred restaurant.

read on | by Paolo Marchi | published on 11-05-2013 in AFFARI DI GOLA DI PAOLO MARCHI

Good Job

In Pozzuolo del Friuli, discovering the story of Alessandro, a crazy (in a good sense) wine producer

Villa Job’s vineyards in Pozzuolo del Friuli (Ud), +39.0432.562555. A young Tuscan man, commuting between Milan the North-East, Alessandro Job (pronounced "iob") founded this winery 5 years ago, giving it almost immediately an organic focus

Sarà il cognome uguale a quello del celebre Steve di Cupertino anche se senza "s". Sarà la predilezione per Dalì e Baudelaire. Sta di fatto che uno che ha rifiutato un contratto a tempo determinato per uno a giornate e che, a meno di trent'anni, ha detto a suo padre che si sarebbe occupato lui della cantina del nonno defunto, qualcosa di folle ce lo deve avere per forza. Stay thirsty, stay foolish.

read on | by Martino Lapini | published on 10-05-2013 in IN CANTINA

The beauty of garlic

A trip to Voghiera to discover a PDO that marks a delicate and tasty bulb. With a delicious and easy recipe

Voghiera Garlic PDO, Aglio di Voghiera (Ferrara), is a PDO rooted in the times of the Estensi. It stands out thanks to its sweet, delicate and fresh taste

Non sono giorni facili per l’aglio, bandito dalle nostre tavole per quelle note conseguenze collaterali che scoraggiano le conversazioni. Esistono tuttavia prodotti per natura molto delicati e freschi per i quali il “dopo” non è mai un problema, specie se il durante ha caratteristiche dolci, fragranti e delicate. L’Aglio di Voghiera Dop offre un ottimo esempio. Attenzione, intanto: scriviamo VoghIera, con una I in più che distingue questo borgo in provincia di Ferrara rispetto al quasi-omonimo pavese. Siamo a destra dell’antico ramo principale del Po – Eridano. Un paese disseminato di abitazioni patrizie, rilanciate poi dagli Estensi nel XV secolo.

read on | by Identità Golose | published on 10-05-2013 in DALL'ITALIA