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Annalisa Cavaleri

Journalist and wine critic, Annalisa was, for six years, managing editor of the Profilo Salute, the health and medicine magazine, and director of Paginafood for two years. She co-authored with Paolo Marchi on his book XXL, Le 50 ricette che hanno allargato la mia vita, published by Mondadori and writes for Gazzetta Gastronomica and Identità Golose.
Annalisa Cavaleri

Ugo Alciati: Limiting food waste with set menus and reservations-only restaurants

Taste / Annalisa Cavaleri
Ugo Alciati chef

Ugo Alciati’s parents opened a restaurant with a set menu featuring seasonal foods, and a reservations-only policy, as a way of limiting food waste. Alciati, now a restaurateur himself, as well as being an Expo Milano 2015 Ambassador, believes this is still the best policy for saving the planet’s resources. If all the high-profile restaurants did this too, waste could be reduced by one-half, he says.

Davide Oldani: eating well, without waste

Taste / Annalisa Cavaleri
Davide Oldani

Davide Oldani, chef and Expo Milano 2015 Ambassador addresses the subject of respecting food, the planet, one’s self, and one’s health. Eating healthy and enjoying one’s food means thinking before buying and weighing before cooking.

Iginio Massari: Easter in Italy means a “Colomba” cake

Taste / Annalisa Cavaleri
La colomba del pasticciere Iginio Massari

While, in Italy, Easter is synonymous with the traditional Colomba cake, named for the “dove”, which is a symbol of peace, few know the background story. Iginio Massari, one of Italy’s best-known pastry chefs worldwide explains the legends, secrets and curious facts behind this delicious cake, as well as telling us what makes the perfect Colomba.

March 21, 2015: Celebrating the fruits of the forest

Taste / Annalisa Cavaleri
cibi foresta cover

Foods that are little-known and mysterious, growing in places where human intervention is minimal, at best. March 21 is the International Day of Forests, which aims to provide insights into the treasure troves of valuable foods found in the wild, as well as into the world of ancient traditions and legends.

Iginio Massari's ten rules for pastry-chefs

Taste / Annalisa Cavaleri
Iginio Massari decalogo img rif

The art of the pastry-chef combines technique, precision, and passion, as well as a thorough knowledge of raw materials, topped off with a dash of creative verve. From traditional desserts through to the most innovative concoctions, one rule reigns supreme: desserts are good for the soul. Here are the ten rules of Italy’s pastry-chef supreme: Iginio Massari.

Paolo Griffa: Eating pastry is a moment of joy and surprise

Taste / Annalisa Cavaleri
Paolo Griffa pasticciere

Beating 3,200 other under-30s hopefuls, Paolo Griffa was voted Italy’s S. Pellegrino Young Chef of 2015, his winning dish being Tripe and Foie Gras.

Gualtiero Marchesi: The ten commandments of cooking

Taste / Annalisa Cavaleri
Gualtiero Marchesi il decalogo del cuoco

In an era of competitive cooking shows, where the term “chef” is overused, Gualtiero Marchesi, the Master of Italian Cooking, seeks to restore the word “cook”, a word that represents a profession, and that merits being used with care and respect.

Yoshihiro Narisawa. Food as poetry, and the impetuous force of the elements

Taste / Annalisa Cavaleri
Yoshihiro Narisawa Chef

Cooking to be discovered with child-like wonder. A tumult of ingredients, pure vitality, dishes that recall the ancestral spirit that enlivens forests and rivers.

Spruce beer, litchen bread and birch flour. The infinite flavors of wild food

Taste / Annalisa Cavaleri
Birra d’abete, pane ai licheni e farina di betulla. Le infinite sfumature di gusto del cibo selvatico.

A new way to enjoy nature and experience the local area, foraging entails walking through woods, meadows and mountains to gather the wonderful ingredients that appear spontaneously in the wild, and without any help from man. How to create a tasty and sustainable menu with what nature provides all by itself.

Edi Rama. The Pavilion of Albania will be one of the most exciting surprises of Expo Milano 2015

Culture / Annalisa Cavaleri

To rediscover original flavors and give proof that sustainable production is possible, simply means putting in the work and involving the young in growth projects. The Prime Minister of Albania Edi Rama brings the message of Albania that will help make Expo Milano 2015 an unforgettable experience.

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