Golositalia, for a 100% Italian Breakfast in Dubai

Where to enjoy a good espresso or a creamy cappuccino in the modern and shimmering Dubai? Naturally from Golositalia!

A corner of Italy where in which take a coffee at the counter before starting the day or enjoying a real Italian breakfast with a freshly baked cornetto.

Golositalia in Dubai has become an institution because it serves real Italian coffee, but it is also the ideal place for a lunch break or a snack whit sweet and savoury choice: pizzas, focaccia, pastries and biscuits, strictly homemade .

Merit of the passion and initiative of Sebastiano Maio, a Sicilian confectioner who founded Golositalia in 2013, a point of reference for all lovers of true Italian coffee.

Golositalia is located at Jumeirah Lake Towers, Cluster C, Dubai.

https://www.facebook.com/iloveitalianfood.org/videos/pcb.10156723367664274/10156723365494274/?type=3&theater


16 Chef for 16 Panini: a unique and tasty food experience whit PDO and PGI cured meats.

I Love Italian Food once again becomes the mouthpiece of the real Made in Italy with a new format video to tell worldwide the protected Italian cured meats and their connection with the territory.

A new project created in partnership with ISIT - Istituto Salumi Italiani Tutelati, the reference association of the Consortium for the Protection of POD and PGI cured meats.

And what’s better than than panino, the symbol par excellence of Italian street food, to tell the real Made in Italy?

Therefore, we selected chefs of the network of I Love Italian Food and asked them to create the recipe of a 100% Italian sandwich. Not a normal panino, but the perfect combination to show the authentic Italy, bringing together flavours and territory, all linked by the fil rouge of excellent cured meats.

I Love Italian Food tells, through its channels, the panini signed by the chefs, the true ambassadors of Italian cuisine.

Creativity, tradition and taste will be found in this series of videos that shows to Italian Food Lovers from all over the world how to best combine some of the excellences of our traditional gastronomic heritage: the PDO and PGI protected cured meats.

Thanks to all the Chefs who contributed to the project: Natalino Ambra, Stefano Brombal, Michele Casadei Massari, Ciro Cristiano, Marcello Ferrarini, Nicola Iovine, Michele Mazza, Alessandro Miceli, Corrado Michelazzo, Roberto Rispoli, Andrea Ruisi, Salvo Sardo, Diego Simonetta, Massimo Spigaroli, Raffaele Solinas, Roberto Valbuzzi.

Special thanks to Osteria del Maiale.

A project realized under the patronage of Mipaaf - Ministero delle politiche agricole alimentari e forestali.

https://www.facebook.com/iloveitalianfood.org/videos/pcb.10156719009574274/10156719007914274/?type=3&theater


Roberto's, fine Italian food in the hustle of the city

Roberto's is the brand born in Dubai, the ideal place for a business lunch, a family brunch or a fancy dinner. With its fresh pasta and raw-fish, Roberto's has been repeatedly recognised as the best Italian restaurant in Dubai by the city's most influential guides.

Also thanks to his Head Chef Alessandro Miceli, creator of this successful story, who with his twenty-three years of experience developed through Italy, United Kingdom and United Arab Emirates, continues to assure to its guests the highest quality and the real Italian taste.

Roberto's is located at Gate Village, Building 1, in the Dubai International Financial Center.

https://www.facebook.com/iloveitalianfood.org/videos/pcb.10156706147284274/10156706117984274/?type=3&theater


100per100 Italian Lounge in Bangkok

The first stage of the new project signed I Love Italian Food arrives at Thaifex,the event of reference for the food industry professionals of Southeast Asia on its 15th edition, from 29 May to 2 June at the Impact Exhibition and Convention Center.

The 100per100 Italian Lounge (Impact Hall 2 - Booth I 23) will be the place to tell the true Made in Italy, where every day renowned Italian chefs from the Bangkok area will present the iconic products of Italian cuisine. Not only performance and show cooking, but also meetings with Italian food and wine professionals who have made their way into the Thai market.

To follow the program of the five-day fair:

 

100PER100 ITALIAN LOUNGE SCHEDULE - IMPACT HALL 2 BOOTH I 23

TUESDAY 29th MAY

2.00 p.m.: Italian Food Stories: Prosciutto di Parma - storytelling and show cooking performed by Chef Roberto Panariello, Executive Chef of La Terrazza Restaurant

4.00p.m.: Interview with an Italian businessman of the F&B area.

 

WEDNESDAY 30th MAY

11.00 a.m.: Italian Food Stories: The Truffle - storytelling and show cooking performed by Chef Andrea Ortu, Executive Chef of La Bottega di Luca Restaurant - in partnership with Poddi Tartufi

2.00p.m.: Interview with an Italian businessman of the F&B area.

3.00 p.m.: Italian Food Stories: The Risotto - storytelling and show cooking performed by Chef Norbert Kostner, ex Executive Chef of Mandarin Oriental

4.00p.m.: Interview with Chef Norbert Kostner, ex Executive Chef of Mandarin Oriental.

 

THURSDAY 31st MAY

3.00 p.m.: Italian Food Stories: The Tiramisù - storytelling and show cooking performed by Chef Giovanni Iurig, Executive Pastry Chef of J.W. Marriott Bangkok

4.00p.m.: Interview with Chef Giovanni Iurig, Executive Pastry Chef of J.W. Marriott Bangkok

 

FRIDAY 1st JUNE

11.00 a.m.: Italian Food Stories: The Aceto Balsamico di Modena PGI- storytelling and show cooking performed by Chef Stefano Merlo, Executive Chef of Sensi Restaurant.

2.00p.m.: Interview with an Italian businessman of the F&B area.

4.00p.m.: Interview with Chef Flavio Argenio, Head Chef of Appia Restaurant.

 

SATURDAY 2nd JUNE

12.00 p.m.: Interview to Mr. Giulio Saverino, Wine and Food expert 

2.00p.m.: Interview with an Italian businessman of the F&B area.


Al Grissino Dubai

Enjoy the real Made in Italy while watching the most incredible skyline of Dubai is now possible at Al Grissino: the restaurant offers a breathtaking view of Burj Khalifa and a variety of fish-based dishes of the most renowned Italian culinary tradition.

Arrived in Dubai in 2015, Al Grissino managed to preserve the traditions of the Milanese namesake local, born in 1956, in the eclectic and multicultural contest of Middle East.

Authors of this adventure are Luca Bottino, Restaurant Manager, and Diego Simonetta, Executive Chef, who has signed the extraordinary menu, whose specialties are fish-based dishes, marinated appetisers and raw fish.

Al Grissino is not only a fine restaurant, it is also a special place to have a drink before or after dinner, suspended in a glass bubble between the Emirates Financial Towers.

The restaurant, in the heart of the Persian Gulf, is located on the sixteenth floor of the Emirates Financial Towers at DIFC, the Dubai International Financial Center.

 

https://www.facebook.com/iloveitalianfood.org/videos/pcb.10156669954479274/10156669948424274/?type=3&theater


Ricotta and chocolate Cake

Ricotta and chocolate, a combination of softness and creaminess: an ideal cake for breakfast or a snack!

Print Recipe
Ricotta and chocolate Cake
An extremely tasty cake for all tastes!
Instructions
  1. Put the flour like a fountain on the work surface, make a hole in the center and add an egg, sugar, vanilla, lemon zest and diced butter.
  2. Work the ingredients quickly with your hands and form a smooth ball; put it in the fridge for 30 minutes, wrapped in transparent film.
  3. Put the ricotta in a bowl and mix with the egg, sugar, liqueur and flour. Grate 50 g of chocolate and add it to the mixture. Mix well.
  4. Grease a round opening mold (20 cm in diameter) and sprinkle the ricotta mixture on the bottom, leveling it well with a spoon.
  5. Take the dough out of the refrigerator and make small balls the size of a walnut. Distribute them over the ricotta mixture and bake at 180 ° C for 30 minutes.
  6. Allow the cake to cool, then carefully remove it from the mold. Sprinkle with chocolate powder. Melt the remaining chocolate in a bain-marie with a knob of butter and let it fall flush with a spoon over the cake.
Recipe Notes


Cibus 2018: the appointments you can't miss

Cibus, International Food Exhibition, comes back this year from May 7th to the 10th, whit its nineteenth editions confirming itself as the key event of the Italian agri-food sector.

I Love Italian Food wants to offer you an unique experience inside this international showcase, being also this year Cibus official media partner.

We will be there whit our partners Dissapore and iFood at Dissapore caffè and Cucina 100per100 Italian but also whitin the fair whit a schedule that wants to narrate the Italian excellences through live performances and storytelling, guided tasting and meetings whit esteemed professionals from the Italian food industry.

 

 

https://www.facebook.com/iloveitalianfood.org/videos/10156646653969274/

 

 

To follow the schedule: 

 

MONDAY 7 MAY 

TIME: 11:30: interview  whit Matteo Ghidi - Marketing Manager Parmareggio

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 11:30: “How we have transformed anchovies in gold” event whit Chef Fabio Potenziano’s show cooking and taste

Location: RIZZOLI EMANUELLI - PAD 06 - Stand C 022

 

TIME: 12:00: interview whit Franco Costa - CEO Costa Group

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 13:00: “Asiago storytelling” - Invitation-only event: Asiago cheese storytelling whit Chef Andrea Ruisi's show cooking

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 14:00: show cooking whit the blogger of Vaniglia Bourbon: Mariachiara Carelli

Location: MATILDE VICENZI - PAD 06 - Stand I 008

 

TIME: 15:30: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 16:00: interview whit Chiara Ercole - CEO F.lli Saclà

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 16:30: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TUESDAY 8 MAY

TIME: 10:00: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 10:30: “I Freschi per te”: 5 Foodblogger are going to challenge each other whit a set of mysterious ingredients - Presentation new products F.lli Saclà

Location: F.LLI SACLA’ - PAD 03 - Stand C 026

 

TIME: 11:30: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 12:00: interview whit Marina Mastromauro - CEO Granoro

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 13:00: “Asiago storytelling” - Invitation-only event: Asiago cheese storytelling whit Chef Andrea Ruisi's show cooking

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 14:30: “How we have transformed anchovies in gold” event whit Chef Fabio Potenziano’s show cooking and presentation of the brand new Cooking Box whit tasting

Location: RIZZOLI EMANUELLI - PAD 06 - Stand C 022

 

TIME: 16:00: “Tiramisù Storytelling” event whit live show cooking of Tiramisù prepared by Joyce Escano, winner of Bake Off Italia in 2016

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 17:30: interview whit Sara Roversi - Food Innovation program 

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

WEDNESDAY 9 MAY

TIME: 10:00: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 10:30: interview whit Francesco Bianco - Founder & Partner Molecola

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 11:00: “Puff Pastry Storytelling” live show cooking of dessert made whit puff pastry preparation by Pastry Chef Attilio Servi

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 12:00: show cooking live whit Chef Valerio Braschi, winner of the 6th edition of Masterchef Italia

Location: GRANORO - PAD 05 - Stand A 010

 

TIME: 12:30: interview whit Massimo Rizzoli - CEO Rizzoli Emanuelli

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 13:00: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 13:30: interview whit Vitaliano Tirrito - Export Manager Terra Moretti Distribuzione, Contadi Castaldi

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 14:30: “Gorgonzola storytelling" event whit show cooking of Chef Marcello Ferrarini

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 15:30: interview whit Fabio Leonardi - CEO Igor

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 16:00: "Aceto Balsamico di Modena IGP Storytelling" event whit show cooking of chef Cristian Broglia  whit guided tasting

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 17:00: interview whit Federico Desimoni - Director of Consorzio Aceto Balsamico di Modena IGP

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 17:30: interview whit Marcello Ferrarini - Chef Gluten Free

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

THURSDAY 10 MAY

TIME: 10:00: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 10:30: event Live opening of Parmigiano Reggiano cheese wheel and presentation of the brand new snack Parmareggio followed by a final aperitif

Location: PARMAREGGIO - PAD 02 - Stand D 014

 

TIME: 11:30: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 12:00: interview whit Marco Ciri - CEO Blue Horn

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 12:30: "Parmigiano Reggiano Storytelling” event whit show cooking of chef  Andrea Ruisi

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 15:00: interview whit Piero Cerato - Commercial Director

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 15:30: interview whit Anna Righetti - Export Marketing Manager Vicenzi

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041


Tagliatelle with Duck Sauce

A simple but long-cooked ragù

 

Piatto First Course
Cucina Italy
Prep Time 55 minutes
Servings
people
Ingredients
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Rating: 0
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Instructions
  1. Heat 1 tablespoon of oil in a pan over medium-high heat. Cook the goose breast until golden brown (5-7 minutes). Transfer everything into a bowl. Cook the liver until golden brown (4-6 minutes); transfer to the bowl with the chest.
  2. Add the remaining oil to the pan; cook with rosemary, sage, chilli pepper, celery, carrot and onion until golden brown, 8-10 minutes. Add the wine; cook until it has evaporated, (5-7 minutes). Add the tomatoes, salt and pepper; cook until it has thickened for about 20 to 22 minutes. Stir with goose breast and liver.
  3. Meanwhile, cook the Tagliatelle "al dente" in plenty of salted water for about 7 minutes. Drain, keeping a little cooking water; throw the pasta and water that you have stored in the pan with the sauce. Garnish with Parmesan.
Recipe Notes

Thanks to Jovina Cooks Italian


Ossobuco alla milanese

A dish characterized by an extremely succulent meat cut thanks to the presence of the marrow and the long cooking!

 

Instructions
  1. Fry the slices of veal in an oiled pan on both sides. Remove the meat from the pan, clean with absorbent paper and add some new oil.
  2. Add the vegetables cut as julienne strips and the tomatoes cut into thin strips. Add the meat again and blend with the white wine.
  3. Once the wine has evaporated, add a little broth, cover the pan with the lid and cook over a low heat for about 30 minutes.
  4. Wash the parsley and chop it together with the lemon zest, thus creating the "gremolata".
  5. Once the meat is cooked, add the "gremolata" and cook for another 10 minutes.
  6. Serve with a Milanese risotto.