Allegrini 2018

The greatest chefs who create dishes that become “New Collective Memories” at Identità Golose

Paolo Marchi, creator of the event in Milan from 23 to 25 March: “Cosa fa un cuoco quando ci serve una novità se non donarci una nuova memoria?”
The protagonists of Identità Golose, in Milan from 23 to 25 March. Credit Identità Golose

“We are excellent creators of new forms and ideas, in every sector, even in the cuisine. With one profound difference: tradition wins in pots and at the table. The truth is that the dishes are a safe haven, always open to welcome our most precious memories, the echoes of people and places that we have known lived and loved. Even the most creative chefs and pastry chefs are well aware of this, eternally forced to deal with the wonders of the past”. What is a tradition, however, if not, as they say, “a successful innovation? After all, what does a chef do when we need something new if not trying to give us a new memory? Nowaday, a new thing, often, on the wave of success, becomes a tradition and does not scare anyone, instead is comforting. “Building New Memories” is what chefs, pastry chefs, pizza makers, artisans, and ice cream makers do, they think and write new dishes, with the hope that they will become “New Collective Memories”. In the words of the inventor Paolo Marchi, there is the leitmotif of Identità Golose 2019  “Fattore Umano - Costruire Nuove Memorie” in Milan, the Congress of cooking at the edition n. 15 for the first time in spring, from 23 to 25 March at MiCo, the convention center of Via Gattamelata.

New dishes but also new formats, from the symposium on the kitchen on TV to “Contaminazioni”

New dishes, but also new formats in the program of the Congress, we start on March 23 with “Quando la cucina in televisione fa bene”, a symposium of study on a highly debated issue, which will turn the spotlight on some of the most followed and interesting programs (the program is being defined). There will also be the launch of “Contaminazioni”, starring eight chefs between the frontiers of taste: from Matias Perdomo and Simon Press (Contraste, Milan) to Mariano Guardianelli (Abocar Due Cucine, Rimini), from Antonia Klugmann (L'Argine a Vencò, Dolegna del Collio) to Jeremy Chan (Ikoyi, London), from Francesco Apreda (Imàgo of Hassler Hotel, Rome) to Roy Caceres (Metamorfosi, Rome), from José del Castillo (Isolina, Lima) to Yoji Tokuyoshi (Tokuyoshi, Milan). As always, Dossier Dessert returns with chefs Jordi Butron, Will Goldfarb, Roger Van Damme, Antonio Bachour and Corrado Assenza, and Identità di Gelato, with Enzo Crivella, Moreno Cedroni, Lucia Sapia and Maurizio Bernardini, Identità Naturali, with the green cuisine of Daniela Cicioni, Sauro Ricci, Marcello Corrado and Salvatore Bianco, and the bubbles of Identità di Champagne with the Atelier des Grandes Dames of Veuve Clicquot and the great chefs Martina Caruso, Marta Scalabrini and Klugmann.

Cracco, Alajmo, Berton, Oldani and Beck “build new memories”, Bottura and Esposito pay homage to Ducasse and return Identità di Sala

On March 24, the leitmotif of the Identities “Fattore Umano - Costruire Nuove Memorie”, will be the big Carlo Cracco, Massimiliano and Raffaele Alajmo, Andrea Berton, Davide Oldani, and Heinz Beck, along with international chefs such as Virgilio Martinez, Mehmet Gürs, José Avillez, Tim Raue and Diego Guerrero. With Cracco, Berton, and Oldani who, together with Massimo Bottura and Gennaro Esposito, will pay homage to Alain Ducasse.
A special chapter also for Identità di Sala, in collaboration with Cantine Ferrari, where the management of the room will be discussed in the replica of several rooms, with chefs Rainer Becker (Zuma), Enrico Bartolini (Enrico Bartolini at Mudec, Milan), Enrico Buonocore (Langosteria, Milan); of future and training with Mariella Organi (maître of the Madonnina del Pescatore, member of the Scientific Committee of Alma), Dominga Cotarella (founder of the Scuola Intrecci-Alta formazione di sala), Matteo Zappile (sommelier of Il Pagliaccio and general secretary Noi di Sala), Laura Fratton (Hotel School of Tione, Trento) and Giuseppe Palmieri (sommelier of the Osteria Francescana); of the perfect service in the hotel business with Antonello De Medici (Marriott), Robert Koren (Belmond), Lorenzo Giannuzziì (Forte Village) and Attilio Marro (Bulgari); how to manage problems, with Paolo Lorenzoni (The Gritti Palace, Venice), Alessandro Troccoli (Cracco, Milan), Edoardo Sandri and Gabriele Fedeli (Atrium Bar&Lounge - Il Palagio at the Four Seasons Hotel Firenze) and Umberto Giraudo (Rome Cavalieri a Waldorf Astoria Resort); finally, how to manage the hospitality with chef Niko and Cristiana Romito (Reale Casadonna and Spazio). At Identità di Pasta together with Esposito and Cracco, there will be Alessandro Negrini and Fabio Pisani, Ezra Kedem, Danilo Ciavattini, Cristian Torsiello, Riccardo Gaspari and Isabella Potì, while the protagonists of Nuove Identità, Italia-Mondo will be Alberto Gipponi, Gonzalo Luzarraga, Giuseppe Lo Iudice, and Alessandro Miocchi, Paulo Airaudo, Ciro Scamardella, Karime Lopez, Ivan and Sergey Berezutsky and Paolo Griffa. Christian and Manuel Costardi, Giancarlo Perbellini, Iginio Ventura and Paco Magri, Matias Perdomo and Simon Press will instead discuss the Identità di Formaggio, while the Identità di Champagne will continue with Fabrizia Meroi, Caterina Ceraudo, and Solaika Marrocco and there will be the Identità di Carne.

Chef No. 1 in the world presents the theme of the Congress: the day of Massimo Bottura. And of many big

On 25 March, chef Bottura, the world’s number one chef, will be presenting the theme of the Congress, together with Dominique Crenn, Riccardo Camanini, Niko Romito, Enrique Olvera, and, again, Paolo Lopriore, Gianluca Gorini, Andrea Ribaldone, Domingo Schingaro, Catia and Mauro Uliassi, Cristina Bowerman and the Marrocco. We will also talk about “The Art of Hospitality, Great Italy in the World” in collaboration with Cantine Ferrari, with chefs Bottura, and Giorgio Locatelli, Enrico Baronetto (director Alain Ducasse at The Dorchester in London), Matteo Lunelli (CEO of Ferrari and Lunelli Group), Marchi and Alessandro Perricone (sommelier of Relae, Copenhagen). Finally, the contemporary Italian Pastry, with Corrado Assenza, Massimo Alverà, Francesco Ballico, Marco Pedron, Lucia De Prai, Gian Luca Forino, Carmine Di Donna and Gianluca Fusto, and Identità di Pane e di Pizza, with Lionello Cera, Simone Rodolfi, Tommaso Cannata, Giuseppe Li Rosi, Eugenio Boer, Giuseppe Rizzo, Massimiliano Prete, Gennaro Battiloro, Danilo Brunetti, Michele Botta, Riccardo Raia, Simone Mantuano and Maestro Franco Pepe Pepeano, will also be present. Great ending, with the Grandes Dames of Identity of Champagne, Maria Probst, Valeria Piccini and Gaia Giordano.

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