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19-06-2013
June 30th: Ducasse in Italy
An event worth to be mentioned, traking place on Sunday June 30th 2013: French chef Alain Ducasse will meet at Tenuta La Badiola in Badiola, near Castiglione della Pescaia (Grosseto), chefs and products from Slow Food Tuscany. The event will start at 5 pm with the market Tenuta La Badiola (free entrance), at 6 pm taste tesings (for kids also), and at 9 pm the Alliance dinner, 65 euro each. For bookngs +39.0564.944800. More details on La Badiola website
10-06-2013
Clandestino and the Beatles
After being seriously damaged by a sea storm last winter, Clandestino has just re-opened on the sea-shore of Portonovo, near Ancona,. The very creative bistrot, signed by Moreno Cedroni, this year exposes a menu inspired to Great Britain and The Beatles, the band recording its first record 50 years now. There are dishes like Strawberry Fields Forever, Ice Jolly, Laver- bread and Roast beef... The menu is 85 euro. Info and booking +39.071.801422. See more here
02-06-2013
Japanese Ichikawa wins Girotonno
Japanese chef Haruo Ichikawa just won the 2013 edition of Girotonno, a competition that took place yesterday night in Carloforte, Sardinia. The chef of Iyo, a restaurant in Milan, won over the Argentinian Emiliano Lopez, who had the award for the best presentation and Spanish José Luis Marìn Marugàn, awarded by the popular jury. "Ichi"'s dish is named To.Ka.Mi because it symbolizes the trip of a tuna from Tokyo to Carloforte and Milan
01-06-2013
Fluiditā, Alajmo's new book
The title is "Fluidità" ("Fluidity") and it's the new book signed by Massimiliano and Raffaele Alajmo, the two brothers of Le Calandre restaurant in Rubano, near Padua, 3 Michelin stars. Pre-sale starts today online as the volume, 450 pages on a big size, will be out next November 24th. It's a natural prosecution of Alajmo's first book In.gredienti and it's expressed thorugh an unconventional plot and 68 recipes. 99 euro if you buy it now, 150 euro in November
29-05-2013
In Vico, the Food Republic
The Food Repubblic: it's the main theme of Sunday June 2nd, the first one of Festa a Vico's 4 days, an event with over 200 hundred great Italian chefs cooking together in Vico Equense, near Naples. In order to celebrate the Day of Italian Republic, 60 chefs will prepare several dishes in the shops of the little town. One ticket costs 15 euro and the fee include 3 drinks and a bottle of water. All the money will go for charity
26-05-2013
A star dinner in Menton
On Tuesday June 18th Mirazur in Menton (2 Michelin Stars), resident chef Mauro Colagreco will set a very special dinner: he will cook together with Massimo Bottura of Osteria Francescana in Modena and Quique Dacosta of the namesake restaurant in Denia, Spain, both 3 Michelin stars. The dinner will cost 250 euro per person, plus 80 euro for the wine pairing. Info and bookings: info@mirazur.fr and +33.(0)4.92418686
23-05-2013
Mammā: Esposito goes to Capri
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
19-05-2013
Adriā, 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
On April 28th 2013 Harrods welcomed guests to Identità London - The Lunch of a Lifetime. Video by Harrods (3' 36") |
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Ingredients on the tip of a pencil, edited by Gianluca Biscalchin
Cipollone al forno
Davide Scabin lo svuota e lo riempie di pasta, pesce e verdure. Una vera calotta di sapori
Cipollone al forno con spaghettoni e salsa di acciuga
ricetta presentata da Davide Scabin a Identità Milano 2012
INGREDIENTI
Per 4 persone
Per il cipollone
4 cipolle bionde da 300 g ciascuna
4 fette sottilissime di barbabietola rossa lessata
4 asparagi sottili
100 g spaghettoni monograno Matt
1 cipolla di tropea piccola
4 ciuffetti di broccolo
1 peperone rosso piccolo
1 peperone giallo piccolo
10 g Grana Padano fresco grattugiato
Per la salsa di acciuga
200 g latte intero
200 g panna fresca
50 g acciughe sott'olio sgocciolate
2 spicchi d’aglio
PROCEDIMENTO
Per la salsa di acciuga
Unite tutti gli ingredienti in un pentolino, portare a ebollizione e cuocere per 5 minuti. Frullare il composto e filtrare al colino fine per ottenere una salsa omogenea e non troppo densa.
Per il cipollone
Privare le cipolle della calotta superiore e cuocerle in forno ventilato a 170°C per circa un'ora. Farle raffreddare e svuotarle lasciando intatti i primi 2 anelli. Lessare gli spaghettoni al dente in 2 litri di acqua con 12 g di sale grosso. Lessare quindi la cipolla di tropea, i broccoli, gli asparagi e i peperoni in 2 lt d'acqua con 12 g di sale. Disporre le verdure lessate nel guscio di cipolla alternandole agli spaghettoni, condire ogni strato con la salsa di acciughe calda. Guarnire l'ultimo strato di verdure con le fettine di barbabietola arrotolate. Spolverare il Grana Padano grattugiato e gratinare in forno a 190°C. Adagiare i cipolloni nei piatti di servizio e irrorarli con la salsa calda.
| published on 02-07-2012 in RICETTE ILLUSTRATE
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