RESTAURANTS ARE BACK TO BASICS FROM PRODUCTION TO SERVICE, EVEN FOR THE MORE ENTERPRISING CHEFS: “LUXURY OF SIMPLICITY” WILL BE THE THEME OF “IDENTITA’ GOLOSE 2011” TO BE HELD IN MILAN, JANUARY 30 TO FEBRUARY 1ST

Restaurants are going back to basics, from production to service and even for the most creative chefs. “Luxury of simplicity” is the theme of “Identità Golose 2011”, the gourmet food extravaganza that will be held at the Convention Center in Milan from January 30 to February 1st. It is the 7th edition of the Congress of Italian gourmet cuisine created by the journalist Paolo Marchi: the best of Italian and international cuisine with the most famous chefs (info: www.identitagolose.it).

The 2011 edition of “Identità Golose” after having been in San Marino, London, Shanghai and New York, in collaboration with Eataly, will be preceded by “Risotto for Milan” (Jan. 29), the show dedicated to rice, also for dessert (for charity in favor of Anlaids) and hosted in various restaurants in Milan – Marchesino, Trussardi, Park Hyatt, Peck and Italian Bar at Peck. For wine lovers, the Milan Convention Center will simultaneously host the event “Winelove”- quality wine at affordable prices created and directed by Ludovica Amat (January 29 to 31).

Rice will be the star also of the conference “Identity of Rice” (February 1st) while the world of pasta will be at the center of attention at “Identity of Pasta” (January 30th). There will also be a conference on “New Italian Restaurant Pastry” (January 30th) as well as “Identity of Beer” and “Identity of Honey” used as ingredients in cooking and pastry making (January 31st). And, of course, the third pillar of Italian cuisine: pizza. Many of the meetings and lectures will be devoted to honey: “The Honey-world” with Andrea Paternoster and Corrado Assenza, “Honeyoil” with Claudio Preglia and Andrea Paternoster, “Vinegar and honey sorbet” by Josko Sirk, “Cheese, ice cream and honey” with Corrado Assenza, and “Honey beers” by Teo Musso.