Gennaro Esposito - chef of Torre del Saracino in Vico Equense - is ready to go ashore on Capri Island, with a new adventure named Mammà: it will open next mid-June on the famous Piazzetta, proposing a Mediterranean/Caprese cuisine for 60 seats maximum. In the kitchen with Gennaro, his long-time sous-chef of Vico Salvatore La Ragione. Plus, in a place nearby Mammà, Esposito will run a pizzeria with a wood oven and 50 seats: pizza napoletana and fritti
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
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
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
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
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
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 email@example.com
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
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
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
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
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
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)
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
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
Our journey, at Identità Golose, continues down the road taken during the 2010 edition when, in the congress centre in Via Gattamelata, “The luxury of simplicity” went on stage, focusing on the essentiality of cuisine, also in light of the rising economic crisis. The concept was restated the following year as we understood what was in front of us wasn’t a passing crisis, a sort of “stop and go”, but a total distortion, so much so that when we’ll savour wealth, once again, it will not be that which we have so far known. We will not return to the splendour of the Zero Years (and the years before), when the daily imperative was splashing money around, surprising and rejoicing while searching for the sensational, an uncontrolled self, an acting with little conscience, without asking oneself what lied ahead.
Indeed, many who have acted in this way cannot be directly blamed. They remind me of those who, when putting off on a boat, are captured by the current, and if they don’t have enough strength to escape it, they prefer to accept it, to follow it in the hope that it will lose its strength, sooner or later, and leave them. Something of the sort happened to most, blinded, stunned by the bad examples that arrived (and still do) from the worlds that count and hold the destiny of the planet, the economies and politics, the finance and religious fanaticism. The bad examples that are dragging everything and everyone down.
Today, there are no doubts on the width and depth of the crisis and, while with Identità 2012 we went “Beyond the market”, both the economic and the food one, in order to react everywhere and with every idea and means to the disaster, with the ninth edition of the congress, it is time to look at the absolute heart of what we are going through. We need to understand how we can transform a society based on insane consumption, abundant for few, and deceptive for most, into a more substantial and horizontal society, with a larger control from below. In other words, we need to find a way to give a future (and in a way, a present too), to those who today don’t have one, and can’t even foresee one.
We, at Identità Golose, believe it is urgent to place, at the heart of every action, a value too often forgotten: respect. Respect for nature, for raw materials, for customers and their money, and the respect of customers for chefs and restaurateurs who are freelancers and face their risks. There’s also the respect for ourselves and the ideals that were ours in the beginning, and that often, growing up, we have forgotten, “because everybody does so”, and one compromise after the other we have arrived where we are now.
And there’s also the respect for a truth that is not only our own, but that of others too. We cannot preach, look for and love fusion cuisine in its most various forms, feed on it, exchange tips on techniques, not only and not always on ingredients, without being “fusion” in our daily life. There are no more self-sufficient people or countries, not even the Scandinavians, with their artic revolution.
The exchange is continuous and global and needs to be studied, trained, digested, understood, since laws do not stop migrations, and without truth, without respect for the truth and the desperation of others, one ends up being overwhelmed.
This is no longer the time for lies and silly games with food, for tricks that are now pointless, because they lack in substance, farsightedness and decisiveness. In the same way as you can’t beat the crisis by taking an aspirin, so in the restaurant scene you cannot propose, once again, patterns that by now are worn-out. Of course, we will always have oases of happiness and extremely rich people going around the world, able to afford astronomical bills, but how long can a market last, when hopped up by the happy few who today perhaps choose Italy and tomorrow will move, who knows where, on a whim?
The real challenge is generating a new wealth with food and good eating and making sure that this is well distributed, in an equal way. Let’s start by respecting one another with vigorous concreteness.
| published on 02-08-2012 in 2012 PRESENTATION