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Risotto per Milano - Il lusso della semplicità - Winelove





Saturday, January 29, started the relay race of rice beneficial to copyright
ANLAIDS - Section Five Lombarda
Chef - Andrea Berton, Daniel Canzian, Philip Gozzoli, Martinotti
Ferdinand and Matthew Pisciotta
have interpreted their restaurants in the center, the signature dish of Milan.

At the same time, over three days
at the Milano Convention Centre Via Gattamelata
11 great cooks risotto for 9 to copyright
WINELOVE (8th edition), in collaboration with IDENTITY 'GOLOSE,
united in common pursuit of luxury in simplicity.

The proposal for Cesare Battisti was WINELOVE
ilRisotto Creamy pink with pannerone and Melette
Grana Padano.
He inaugurated the event the great Paolo Marchi,
He presented the Chef Cesare Battisti
our beloved Babs.





Carnaroli Rice Reserve San Massimo, product Lomellina.
This is the rice used by the chef Cesare Battisti for his risotto. Classified
commercially recognized as superfine, is considered the ideal rice for risotto: excellent cooking resistance, and high absorption capacity of condiments and seasonings. The Sig.Massignani has shown all the characteristics of its
rice that produces the mid-'90s: a smile with DNA (genetic mapping), which comes in a natural environment within the Reserve San Massimo in the heart of Parco Lombardo della Valle del Ticino, grows in fields irrigated by abundant spring water and is working with the adoption of techniques the greatest respect to health and the environment.

What To Write On A Bachelorette Card

I.G. una great emotion





This is what I tried on Sunday morning crossing the threshold of the Milano Convention Centre Via Gattamelata, where he was opening the curtain of the seventh edition of Identity 'GOLOSE LONDON - The International Chef Congress : So much emotion, excitement and curiosity

not just a few lines to summarize what
that was Congress, not just a picture to convey the sensations experienced by me as fond of cooking,
for the first time as a food-blogger,
had the pleasure of being present at this great event.

First, I want to thank Paolo Marchi, journalist, author and curator of
IG, and Elisa Zanotti Office
MAGENTA Press bureau that, by Barbara Torresan (chezbabs) and Manuela (fiordivanilla) invited us to this important food blogger at international gastronomic culture and information.

The rendezvous with friends-of-blog has been exciting. The first meeting was
con Barbara , l’ho riconosciuta
immediatamente . Ho anche conosciuto sua sorella
Francesca , la Viz, poi Lydia (Tzatziki a colazione),
Edda (Undejeunerdesoleil), Angela e Chiara Maci (Sorelleinpentola), Giovanna (Lostinkitchen),
Manuela (fiordivanilla), Virginia (Lospilucchino),
Fabrizio (artetekaskitchen), Chiara (toccoetacchi) ,
Corrado (CorradoT).
Sono stata veramente contenta di aver incontrato queste fantastiche persone che già conoscevo tramite i loro blog di cucina,

Naturalmente ad un congresso di così alto livello,
e con così tanti grandi chef, ho potuto seguirne solo alcuni .
Avrei voluto poterne ascoltare molti di più, ma la
cosa era umanamente impossibile.

Ho visto e ascoltato Carlo Cracco e Matteo Baronetto, Davide Scabin. Massimo Bottura, Gennaro Esposito, Mauro Colagreco, Antonello Colonna, Niko Romito, Yoshihiro Narisawa.
Per la pasticceria nella ristorazione : Gianluca Fusto

Il tema era “Il Lusso della Semplicità, i segni e i gesti”.Per la leggenda della Pizza : Gino Sorbillo, Luigi Dell’Amura e Simone Padoan, insieme a Gennaro Esposito.

Ed ho potuto constatare la grande passione, la professionalità e la grande creatività di questi Cuochi, (chi più, chi meno) ,
ed alcuni molto giovani.