Identità Golose 2015 - NoiDiSala

During the 11th edition of Identità Golose, we had the pleasure to enjoy a special moment created by the association "NoiDiSala", focused on the importance of the waiting staff and sommeliers.

Click here to read our reportage!


Sigep is one of the most important exhibitions about the artisan production of gelato, pastry, confectionery and bakery. Once again this year, Rimini Fiere, hosted the 36th edition, rich in events and special guests.

Donnafugata Golf Club

Read our Reportage about the finals of Ristogolf 2015.


A very special endind for Ristogolf 2014, which mixes golf and haute cuisine, an event created by the Association Restaurateurs Hoteliers & co golf players. After the challenge on the green at Donnafugata Golf Resort&Spa, it was the time for a "delicious" gourmet party!

Donnafugata Golf Club

Click here to read our Reportage.


A great ending for Ristogolf 2014. Three amazing days spent at Donnafugata Golf Resort&Spa, where once again we saw a perfect blend of golf and haute cuisine, which left all the participants absolutely satisfied.

Restaurant Da Vittorio

For the first time together, 18 of the best "Street Food Chefs" of Italy in the beautiful location of Residenza Cantalupa, with live music and cooking shows. The street food included Ascolan Olives by Temaki, Pa e Strinù, Arrosticini, everything paired with various quality drinks, from Champagne to craft beer.

Rapallo Golf Club

On the 9th of october took place the 5th stop of Ristogolf at the Tennis and Golf Club of Rapallo, in Liguria.

The great cuisine and the company made the day a success. Here you can read our reportage about the day.

Read the reportage


"Emergente Centro 2014" is a contest among young chefs and pizza chefs from Center Italy, where emerging chefs and pizza chefs from central Italy competed.

An event inside another event, "BirròForum", dedicated to craft beer and high quality street food.


This competition rewards the best chef under 30 and the best young pizza chef, from Tuscany, Lazio, Marche, Umbria and Abruzzo.




Read the reportage


"Emergente Sud 2014" is a contest between young chefs and pizza chefs from Southern Italy.


The location of this event is the Rowing Club of Naples and shows excellent quality about products and producers of Italy.

Read our reportage!


Fast rithms, well-known personalities, great chefs, unusual preparations, new interesting messages: first of all the theme, a "tasty intelligence" (Gustosa Intelligenza, in Italian), but also Noi di Sala association's intervention on the stage, or the "natural identities" together with the identities of pasta, bread and pizza.


A chef's creativity corresponds to the research of ingredients and excellent raw materials, of producers and traditions that have to be known and celebrated. This is what the chef Enrico Crippa - three Michelin stars - says. Inside his restaurant Piazza Duomo (in Alba), the inspiration comes to him from the Langhe territory.


His passion for cooking comes from the desire to realize new ideas and projects every day.


In Milan there's a reference point for the chocolate and bakery world: it's "L'Antica Arte del Dolce", Maitre Chocolatier Ernst Knam's creative laboratory. In this interview for's "Firme d'Autore" the chocolate artist tells us about the beginning of his career, the passion and the discipline, the commitment and the desire to compare himself with the masters of this world.


"Without art you can't make tradition, and without tradition you can't make art". Take Ernst Knam's word for it.


Antonio Guida, chef of the restaurant Il Pellicano (Porto Ercole, Grosseto), two Michelin Stars, is passionate about cooking since childhood. A passion that today he translates into gourmet dishes, always starting from the tradition and from the essential quality of the raw materials.


The chef's ability is important of course, as much as the essential contribution of an expert and close-knit team.



From April 13 to May 10 2015, in Merano will take place the event "Tirolo tra pentole e fornelli" (Tirolo between pots and burners), with traditional dishes from the North to the South of Italy.

Saturday 18 and Sunday 19 April 2015 the ninth edition of Golosaria will take place in Monferrato (Piemonte).

Monday, 20 April will take place the event "Centomani, di questa terra" (One hundred hands of this land) at Antica Corte Pallavicina of Polesine Parmese (Parma).

To live Lake Garda and to promote it in all its aspects: this is the purpose of FISH & CHEF, from 22 to 29 April.

There will be over 150 wine maker at Vinum, from 25 to 26 April 2015 in Alba (Cuneo).


in a context of cultural, artistic and gastronomic exhibitions, it will focus on the latest productions of wines in Langhe and Roero.
A unique opportunity to explore this fantastic area, rich in history and tradition.


More information on





The second edition of "Cultur-al" will take place from 25 to 27 April, at the Bastille Design Center, in the centre of Paris, with the aim to promote excellent Italian foods and cuisine in Paris.

From April 29 to May 17 2015, in Lena, Tesimo Prissiano and the surrounding area, will take place Wildkraeuter wild herbs.

From 3 to 6 May 2015, Fiera Milano will host the agricultural exhibition where more than 2.000 companies will present their activities.

From 6 to 20 May 2015, in Naples there will be the event Wine and the City, which will involve 100 location (hotels, restaurants, wine bars, gardens, monuments and art galleries).

Once again in Piacenza will return the fair for to craft beer.

See you in Genoa, for the seventh edition of Slow Fish, an event organized by Slow Food, from 14 to 17 May 2015, at the Porto Antico (Old Port) of Genoa.


I's the first day of April and it's a sunny and clear day in Milan. We're in the center of the city, between the Sforza Castle and Cadorna Square, where Expo Gate is located. Here, in a room full of journalists, was presented Identità Expo S.Pellegrino: the event dedicated to haute cuisine which will take place during the World's Fair.

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