Eighty firms will take part in the Show Room consecrated to the home, with a single goal: to support the made in Italy carrying on the tradition of craftsmanship and the typical manufacture bond to the history of our country.

During this 88th edition there will be several moments thought of in order to proclaim, by enjoying food, the art of cooking and the quality of kitchen utensils, tools and accessorizes, necessary “instruments” through which the ingredients – along with the chef’s skills – turn into a memorable experience of the body and of the senses.

Alongside Regional Treats, a project dedicated to the regional cooking thought of to marvel the palate through the charm of a countryside story or of an old recipe, there will be interesting events organized by Macef in collaboration with Gambero Rosso.

The initiative will take the name of Cooking Show and will involve twenty participants per class.
Chef Luca Ogliotti, with an espert oenologist of Gambero Rosso, will direct these spectacular exhibitions. Each turn will last approximately two hours and the themes covered will be: Finger food, Veggie menu, Main courses of the Roman cuisine, Milk puddings and custards, If one evening at a sudden…, Today for tomorrow.

The program is the following:
Friday 15th at 11:00: Veggie Menu
Friday 15th at 15:00: Today for tomorrow
Saturday 16th at 11:00: Finger food
Saturday 16th at 15:00: If one evening at a sudden
Sunday 17th at 11:00: main courses of the Roman cuisine
Sunday 17th at 15:00: Milk puddings and custards

http://www.macef.it/
http://www.gamberorosso.it/

Italian version

Everything is arranged by the Hotel de la Cité of Orient-Express that proposes the tasty package Short Break in the Cité with a € 75,00 credit to spend on gastronomic goods.

www.orient-express.com

Italian version

Caviar is one of the most luxurious food ever existed.
To make its product even more tempting, the Caviar House & Prunier suggests a new really exclusive packaging.

Name-branded by Yves Saint Laurent, the special packaging contains 125g of black pearls of the best quality to be savoured together with a glass of excellent champagne.

An original and very tasty gift idea that will satisfy even the most refined palates.

To purchase it, at the cost of 395£, you’ll have to go to Heathrow.

www.heathrowgiftlist.com

Italian version

Twenty four new first stars have been awarded, well scattered throughout the national territory.

After Gualtiero Marchesi in 2008, also Ezio Santin, chef of Antica Osteria del Ponte, in Cassinetta di Lugagnano left the scoring system of the guide books. Among the most relevant exits is the closing of the restaurant “Il Gambero Rosso” of Fulvio Pierangelini in San Vincenzo (Li), together with another 13 restaurants.
Among the new comers we point out big hotels whose restaurants & bar went from being the Cinderella of gastronomy to the benchmark for gourmets.
It’s also interesting the section that Michelin dedicated to the “Big Gourmand”, that is those restaurants featuring a good quality for the price – 234 in this edition.
The most prestigious and complete Guide book for this edition took into consideration 6,306 business (2,392 restaurants, 3,914 hotels, 394 countryside B&B) in 2,076 venues.

All the new comers:
THREE stars added
Da Vittorio – Brusaporto

TWO stars added
Piazza Duomo – Alba
Antica Corona Reale da Renzo – Cervere
Il Mosaico (Terme Manzi Hotel) – Ischia-Casamicciola Terme
La Madia – Licata
Il Pellicano – Porto Ercole
Trenkerstube (H Castel) – Tirolo
Met (H Metropole) – Venezia

ONE star added
Andreini – Alghero
Ortica – Bedizzole
Roof Garden (H San Marco) – Bergamo
Vicolo Santa Lucia (H Carducci 76) – Cattolica
Baldin – Genova/Sestri Ponente
Al Vigneto – Grumello del Monte
Sissi – Merano
Castel Fragsburg – Merano/Freiberg
Le Robinie – Montescano
Hostaria del Mare – Modena
La Fornace di Barbablù (R. Palazzo Vescovile) – Noli
La Locanda di Bu – Nusco
Il Piastrino – Pennabilli
Cafè les Paillotes – Pescara
Meridiana – Piove di Sacco
La Fenice (H Villa Carlotta) – Ragusa
Glass Hostaria – Rome
Antonello Colonna – Rome
Savino Mongelli – Santa Vittoria d’Alba
Osteria del Pomiroeu – Seregno
Cinzia da Christian e Manuel – Vercelli
L’Accanto ( GD H Angiolieri) – Vico Equense

Italian version

A section of the space, with a seven-marble qualities wall on the background, coming from India, iran, China and South America, is dedicated to flowers: clients can admire a rich variety of orchids exclusively distributed by Trussardi 1911. The new concept store is open at night as well: it’s open everyday until 10 pm. Conceived and designed by the creative directore of Trussardi 1911 Milan Vukmirovic, able to interpret with his contemporary sensibility the excellences of the maison of the Greyhound, the new shop re-creates all the ground floor of Piazza della Scala.

The Café Trussardi as well, inaugurated in April 2008 (with the déhors designed by the architect Carlo Ratti and the vertical installation of green created by Patrick Blanc) now unites and shares its spaces with those of the boutique, creating a unique 400 s-m environment whose floor is made of over a thousand wooden staves painted with craftsmanship. On the first floor of the building lies the restaurant Trussardi Alla Scala, decorated with two stars from the Michelin Italia 2009 guide book, which has recently re-opened after a complete restoration.

Each of the group activity is directed by a young international talent: Milan Vukimirovic, creative director of Trussardi 1911, Massimiliano Gioni, artistic director of the Foundation Nicola Trussardi, Andrea Berton, director of the restaurant Trussardi Alla Scala and of the Café Trussardi. All the activities are created and coordinated by Beatrice Trussardi, who is managing director and head of the group. In particular, in fashion department, Trussardi 1911 represented for the group a great revolution but is a synthesis of the values that have always characterized the Trussardi world: craftsmanship, made in Italy production, use of prestigious materials, definition of the cuts, care of the tiniest details but also an eclectic and contemporary taste redefining the idea of luxury.

Milan Vukmirovic represents a way of working very close to today’s rhythms and values: as a  designer, director of a magazine like L’Officiel, buyer for a multibrand like The Webster in Miami and as a photographer has a wide overlook over all the variables of the fashion world. It’s rather the perspective and the outlook rather than Trussardi’s taste that have changed: Trussardi today is much closer to new generations whose values he represents (mobility, eclecticism, speed but also the great care for details and the taste for prestigious craftsmanship) and it is a luxury brand whose quality is easily be recognized.

Besides Trussardi 1911 there are Tru Trussardi and TJ: both expressing a more informal world, the former dedicated to the city and its rhythms, with its soft but elegant style, the latter for the spare time. Variety is one of the elements of the winning formula by Trussardi: each moment of the day and each occasion can be accompanied by a Trussardi experience.

The restaurant Trussardi Alla Scala is acknowledged as one of the greatest experiences of the new Italian Cuisine and, while it has been growing within its own walls cultivating an informal, elegant and cosmopolitan environment, it has also contributed to renovate the centre of Milan, offering a new outpost of absolute quality. The chef Andrea Berton has been able to combine experiments with a certain rigour in his proposals: the restaurant Trussardi Alla Scala is, in fact, a place where the culinary technique is never showed off and where the pure taste gets the better of complexity or of the research per se.
One of the keys to the success of the restaurant Trussardi Alla Scala has obviously been placing again the clients at the centre of the gastronomic experience: The great novelty of the restaurant has been the recent restoration of the room to make it even closer to the new identity of the brand. With a new inspiration, taken from the urban atmospheres of the contemporary world, the clients can now choose whether to spend the evening looking out on the spectacular view of Piazza Alla Scala, comfortably seating on soft armchairs, or in a more dynamic environment, right at the centre of an open kitchen with a monumental golden wall in the background. It is very important for Trussardi to keep the public away from the idea of a classic starry restaurant where one can almost be in trouble because of the gastronomic research.

Eventually the Trussardi Foundation is currently busy organizing a project which is still at an early stage when it’s preferable not to spread news. The Foundation became popular in the city because of quick and sudden events, but also because of more private and introspective projects, like the last exhibition at Palazzo Dugnani showing the films by the English artist Tacita Dean. The Foundation has a gipsy and varied identity that led it to gain over the past years an important role not only among the institutions of contemporary art in the world, but in the collective imaginary of the city.

Alessandra Iannello

Italian version

Rums are not all the same. In particular, the history and the quality of this liquor are linked to the Caribbean and hide a true art that has been refined throughout the centuries. To preserve and promote the quality of the Caribbean rum, the West Indies Rum & Spirits Producers’ Association Inc. (WIRSPA) presented the Authentic Caribbean Rum (ACR) marque, aimed at supporting commercial exchanges and helping consumers to distinguish ACR labels from all the others.

Neil Morris, WIRSPA Marketing Director, stated: “The Caribbean is the recognised ‘home’ of rum and offers a hugely diverse range of brands. With the popularity of rum increasing year on year, there is no doubt that consumers are not only looking to explore brands, but are also seeking some help in the selection process. The new ACR marque will, we believe, help meet both these objectives, while also helping to give further weight to the development of a distinct Authentic Caribbean Rum category.”

The marque will not only serve as a visual symbol of provenance and quality, designed to help trade and consumers identify ACR brands, but it will also be used to promote the development of Authentic Caribbean Rum as a distinct sector within the rum category.

The range of Authentic Caribbean Rum that is available today, each featuring an extraordinary personality, reflects the differences of countries and people that produce them: a distillate characterized by climate, geography, personality and passion.

Individual ACR brands have distinctive processes of distillation, aging and blending. To reflect these distinct processes, it is planned that the marque will incorporate a three-tier classification system based on maturation and premium positioning.

Authentic Caribbean Rum (“base” label, black and white color)

In order to qualify at this level, products must be produced from sugar cane juice or molasses within the ACP Caribbean region. Products in this classification must achieve accepted industry standards of product quality and may be a blend of different rums to produce the desired characteristics. It is proposed that products at this level would be permitted to display a black and white version of the marque.

Authentic Caribbean Rum “Matured” (black and silver label)

A silver and black version is planned for products that achieve the base level but have also been 100% matured for a minimum of one year. These products may be blended with much older rums in order to produce products of depth, complexity and character. This classification is planned to bear the word ‘Matured’ and display three barrels.

Authentic Caribbean Rum “Deluxe” (gold and black label)

A gold and black ‘Deluxe’ classification is planned for qualifying brands that have been 100% matured for a minimum of 5 years. Products in this category reflect the true artistry of the master blender in each company. Products are likely to be blended from a wide palette of aged rums in differing styles. Many will be older but all will aged for a minimum of 5 years. This classification is planned to bear the word ‘Deluxe’ and display five barrels.

Of all labels, those that are currently available in Italy are: Angostura 5 Years Old, Appleton Estate V/X Jamaica Rum, Barbancourt Réserve Spéciale Rhum, Barceló Imperial, Brugal Extra Viejo, Chairman’s Reserve, Cockspur 12, El Dorado 15 Years Old, Mount Gay Extra Old, XM Royal 5 Years Old.

The West Indies Rum and Spirits Producers’ Association Inc. was founded in the late 1960s and is an association of national associations of rum producers in the Caribbean. Based in Barbados, WIRSPA was originally set up to promote and protect the interests of members concerned in the distillation, export and marketing of rum.

Italian version

Luxgallery is partner of the Park Hyatt Milan, the fine 5 Stars Luxury Hotel, Via Tommaso Grossi, just next to the Vittorio Emanuele Gallery.

Luxgallery readers that wish to try the experience of a luxury and comfort stay, can make reservations at special prices, just for them. Here how to do:

-    go to the website www.milan.park.hyatt.com
-    click “Room and Rates”
-    select the dates of your intended stay
-    insert in the “Group/Corporate #” section the following code: CR51529 . The special rates reserved for Luxgallery readers will appear.
-    Conclude your booking

Italian version

The style is that that has always characterized the shoes of the designer, refined and eccentric, but the taste as well, rigorously exotic, will not disappoint you.
The chef Philippe Andrieu took care  personally of the formula of these special amarettos and Loubuotin was in charge instead of the creation of a high fashion design.

A real luxury for your palate and for your eyes on sale since 11th September at the Ladurée show room in  Harrods and at the Burlington Arcade Gallery.

Italian version

Originally, the restaurant Hotel Majestic was projected and realized according to the neoclassic tradition and the services offered met the refined, although canonical, needs of the guests of the hotel.

Today, since the Chef Filippo La Mantia arrived, the style and functional concept of the restaurant has been revolutionized.
The neoclassical style has been enriched with big and comfortable circular sofas, placed around the white Carrara marble tables, handmade carpets displayed one after the other in perspective sequence as a single pattern, big barracat crystal lamps recalling the Central European imperial atmospheres and, eventually, the seats are a mix of high quality Italian textiles and velvets.

“My concept of food – said the Chef – consists of creating an atmosphere of home, comfort, service and food so to allow the guests to travel while sit on a comfortable chair enjoying food telling them something important but simple, traditional but with an original interior strength, so to make that experience unique”.
We met Filippo La Mantia who told us about the philosophy behind this new view of restaurant.

How did it originate the ides of this restaurant?
As all the beautiful things, it was born by chance. I met the owners of the Hotel Majestic of Rome at the Golf Club Cala di Volpe in Sardinia, where I used to work last summer; in September I went to Rome to see the place and I completely fell in love with it, it reflected completely what I thought of. Then we worked closely with the architects to create a restaurant reflecting what I am and what I wanted for my place.
The result is wonderful. A place where to taste simple and fun plates, meeting point for the guests of the hotel but also for the Romans and the visitors of the eternal city.
For the next fall, in fact, we have many coming events, starting from the International Film Festival of Rome.

Your cooking is famous for the aromas: where does this passion come from?
I come from Sicily, aromas are in my veins. The colours and scents of the Aeolian Islands, the Egadi Islands and Pantelleria, where I lived for 18 years, influenced my life leaving unforgettable memories and due to this, my dishes are a continuous homage to my land.

Could you explain your concept of “light”?
This term has been coined by critics and experts who have been studying for long my cooking and my dishes.
For me it’s simply “light”, it’s a purely physiological concept. Since I don’t love garlic, onion or butter, I looked for the way to emphasize the taste through the use of other products, like citrus fruit, for instance. Since I’ve begun to cook, my motto is “cooking the way I like it”.

What does cooking mean for you?
Cooking for me is the basis of everything. I do what I like the most, cooking for people.

Innovation or tradition?
100% tradition. Innovation today means to be wary of the fact that people have more difficulties to digest than 50 years ago.
I respect all my colleagues who use technology in the kitchen, I simply have a different way to interpret our art.

Your favourite dish?
Cooking for me identifies with Caponata. My recipe is absolutely traditional although a bit fancy making it fun to the palate.

…and at home who cooks?
I cook for friends on Sundays…but to be honest my wife cooks very well.

Francesca Zottola
Italian version

An elegant and refined atmosphere surrounds innovative dishes, deeply rooted in the Sicilian tradition.
All this finds its perfect balance at the new restaurant of the Majestic Hotel in Rome, headed by Chef Filippo La Mantia.
The historic hotel in Via Veneto becomes a place, suspended between the past and the present, where to spoil your palate with traditional ingredients and original and genuine dishes.

The rooms, beautifully renovated, are well set into the classic-liberty style of the hotel. Quite innovative is the entrance, overlooking the kitchens and leading to the grand internal lounge, in fin de siècle style, passing through a wine cellar hosting the best wines and ending on the 500 sq m terrace from where you can enjoy a wonderful view over Via Veneto.
Open view is also the style of the pastry laboratory so to allow guests to have a look at the preparation of the delicious recipes that the Chef and his sous-chefs prepare on the spot.

“My wish is that to revive the feeling of enjoying the restaurant of a grand hotel through a simple cuisine at affordable prices – stated Filippo La Mantia. The owners of the Majestic Hotel believed in me and in the philosophy of my cuisine that draws from and revises the flavours and scents of the old Sicilian tradition: my goal is to recreate a cozy atmosphere, with dishes that take our diners up on a journey, while comfortably sitting in our restaurant, and that fill them with unique emotions. In fact, sometimes the memory of a trip does not really stand in a work of art, but rather in the atmosphere of a restaurant and its tasty dishes.”

The renovation of the restaurant was curated by the Studio of Architecture Violante & Associates, in collaboration with the staff of the Chef and with the Studio Lissoni of Milan. The latter is the author of the open view pastry lab and of the bar. The goal of the renovation was to harmonize all the functions of the facility: restoration, cuisine, bakery and bar.

The project by Filippo La Mantia aims to provide the guests with a warm and cozy atmosphere where to eat or simply spend some time sipping tea with friends. From September the terrace will also host a great number of artistic and charity events.

Info: www.filippolamantia.com
Italian version

A special and unique place where one can buy, select, order and find the most important wine and champagne brands in the world.
Regular visitors are permitted to leave their best vintages in our custody within the newly created wine cellar, with variable temperatures and light to store the most delicate of vintages.

Master of the house is Anthony Chicheportiche, who selects the rarest and most precious world’s wines.
We met him to understand The Wine Stock Exchange secrets.

1 How did the idea of the Wine Stock exchange originate ?
The Wine Stock Exchange has its origins thanks to my and my company’s contacts with on the one hand the world’s most prestigious Châteaux and on the other hand the world’s best sommeliers like Andreas Larsson, current Best Sommelier of the World whom I manage. Together with Alessandro Rosso we found that a luxurious hotel like Town House Galleria needed to offer its clients the best wine service and the most complete wine service in the world. The entire program was the logical conclusion of our meetings. It was the most obvious thing to do. You should perhaps rather interview Alessandro Rosso on that point.

2 Yours is a unique service in the world, or do you know of any other names that provide it ?
My company TASTED group is the only company offering a complete range of services in the world of wine. TASTED group is composed of four entities : TASTED editions, a publishing house specialized of course in the business of wine, food, and luxury lifestyle. TASTED events/ consulting, a wine consulting and event organization company, active in the wine business Andreas Larsson consulting, and our visual communications agency Drapeta Images.

3 What is the name of the most precious wine you own ?
This question is a bit surprising, since who ever works in the wine business will answer more or less the same thing. Le Pin, Pétrus, Ausone, Yquem, Margaux…

4 What is the strangest request you received in the past few years ?
In the world of luxury there are so many strange requests, and unique characters. It has all become quite normal after time.

5 What does the work of a chef de cave consist of ?
Concerning this specific project of Town House galleria, he has to supervise everything from wine selection to finding the best bottles – and is in charge of the stocking conditions, the right temperature for instance, and to adapt to the menu, the ambiance of the place, the client’s needs and the synergy between all aspects. He is also forever on a treasure hunt to uncover the finest wine gems.

6 Could you give any advices to our readers on a method or school where to learn the secrets of wine ?
Being that wine is a multifaceted domaine, and that the level of your reader’s expertise and desire to learn more is different, it’s difficult to answer this question. Generally whoever you are, there is always something more to learn about wine. Yet according to your level of knowledge, methods and content will be different. For instance at Town House Galleria, we offer gala dinners led by Andreas Larsson, Best Sommelier of the World in the course of which he unveils the secrets behind blind tasting, and the qualities of the wines presented. Otherwise, it is always useful to improve your knowledge by reading wine publications and participating in wine events. With our team of sommeliers TASTED group offers customized solutions for both beginners and professionals. But after all, I am convinced that eventually, wine is above all about pleasure, and the most important thing is to “have faith in you own taste”.

7 What is your favourite wine and which one would you suggest for a really special occasion?
It depends on the occasion, the people you are with, what you’re eating, and the ambiance you wish to create. I don’t have a favorite wine. There are just outstanding wine pairings and tasting moments.

Francesca Zottola

Italian Version

Projected by the architect Volkmar Burgstaller, the great structure made of maple and crystal has a private collection of airplanes, owned by Dieter Mateschitz, head of the Red Bull and big fan of luxury jets, but also events, a bar and a restaurant.

Built to host the collection of old airplanes of the Flying Bulls, besides hosting numerous exhibitions it does homage to the culinary art through the restaurant, “Ikarus”, directed by Roland Trettl and based on the good idea to appoint each month a different worldwide famous chef to take care of the kitchen.

The month of July 2009, for instance, it is run by Antonino Cannavacciuolo of “Villa Crespi” Orta San Giulio that will astonish the guests with his creations.

If you visit Austria you can’t miss the occasion of stopping at the Hangar 7. Until 13th September you will also be able to visit for free the exhibition “A force of the past”: eight artists – Francesco Lauretta, Francesco De Grandi, Valentina D’Amaro, Alessandro Ceresoli, Pietro Ruffo, Gabriele Arruzzo, Francesca Pizzo, Sibylle Trafoier – together to talk about the painting of Italy.

Italian version