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
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
Campania felix: the region of Gragnano’s dry pasta, San Marzano tomatoes, Dop (Protected designation of origin) buffalo’s mozzarella, black pork of Caserta, lemons of Sorrento... is also the region of Alfonso Caputo , Ernesto Iaccarino , Gennaro Esposito ... Natural talents which make it the epicenter (seismic too) of the new Italian cooking.
Class 1970, grown with the nose in the pans of his mum, Gennaro still works in his native Vico Equense, where he attended the hotel management school and got his school-leaving diploma in 1988. Three years later his father-in-law made a good bargain by taking over a tourist small restaurant in the sea-village of Seiano, besides the sighting tower of Caporivo (VII century): seasons made of honest spaghetti with clams and decorous mixed fried fish followed, but those who had a sure eye could see much more from that tower.
The sacred fire is lit by Gianfranco Vissani , met by chance at Vinitaly. The great Umbrian chef invites Gennaro for a stage: it is the discovery of a new world, made of imagination and creativity under a determined Italian banner; first of all a personal surprise, given its casualty. Then, key experiences in Montecarlo and Paris followed, with Frank Cerutti and Alain Ducasse , who pass him the obsession for product, organization and technical rigor; then Gennaro devotes himself completely to the metamorphosis of his Torre into one of the most elegant restaurants of the region, with the decisive support of his fiancé Vittoria Aiello, outstanding pastry-chef.
Under the protection of their love, the marriage between territory and culture, creativity and matter is binding, and is soon awarded with one Michelins star which may well split in two next year, with the desirable awarding of a second star. Gennaro offers a cooking of the territory in the mere sense of the word, supported by his talent-scout abilities as regards excellent products: obviously the first on the list is fish, of blue blood and color, coming from local sea and provided by fishermen who deliver it directly to his Torre; but there are also different kinds of hand-made pasta, the vegetables from the plain where the river Sarno flows (cultivated also in the family garden), the cheeses from Alburni, Lattari Mountains and Cilento. They are the irreplaceable co-protagonists of a very slow cooking, able to require 45 days for a sauce and then suddenly engaging the fourth gear for express cookings.Has participated in Identità London, Identità Milano, Identità New York
Umbra di Perugia con residenza a Bologna, è giornalista e scrittrice di cucina. Tra i numeri volumi tradotti e curati, spicca "6, autoritratto della Cucina Italiana d’Avanguardia" per Cucina & Vini