Identità Golose 2016: everything that was written before the beginning

2023 Author: Cody Thornton | [email protected]. Last modified: 2023-11-26 19:13

Here we are, it's that time of year again.

Edition number 12 of Golose identity, and even if you identify in the author's cooking congress the main defendant of the liturgy which provides hypnotic descriptions for each dish ordered at the restaurant, in addition to the inevitable service in his bed, is undoubtedly the workshop / event conceived in 2005 by the journalist Paolo Marchi, more than any other in Italy, to dictate the lines of the starred cuisine.

And hey, it is also the place where with those speeches that make him the Baricco of Italian cuisine, Massimo Bottura has gained fame as a visionary prophet.

A few hours from the street of the festival of which Dissapor And media partner, in case you missed something of the three days that, may have killed the cookbooks of our grandmothers but will lead to the MiCo in via Gattamelata, within the walls of the old Milan fair, crowds of cooks and adoring crowds, here are all the things written by the press Before the beginning.

Okay, almost all of them.

DAILY FACT

The Roman daily asked Paolo Marchi which are the 10 events not to be missed. We report 3 of them.

A cooking school, a sort of “parallel event” capable of proposing the same protagonists of the show to the general public. The most famous Italian chefs come down from the stage, where the previous years held lessons, and make themselves available to the fans. They show the audience, move after move, how to cook the dishes that made them chef-stars. Admission is free.

Tomorrow, Sunday 6 March at 6 pm in the Auditorium Hall, an appointment with pizza chefs from all over Italy. There will be Renato Bosco (Saporé - San Martino Buon Albergo, Verona), Enzo Coccia (Pizzeria La Notizia - Naples), Massimiliano Giovannini (L'Apogeo - Pietrasanta, Lucca), Simone Padoan (I Tigli - San Bonifacio, Verona), Franco Pepe (Pepe in Grani - Caiazzo, Caserta) and Gino Sorbillo (Pizzeria Gino Sorbillo - Naples).

Valeria Margherita Mosca will take the stage again tomorrow Sunday at 5.30 pm in the Blue room for Identità Naturali. She is a chef-forager: she collects wild herbs, ferments them and is also able to transform inedible plants into tasty dishes. The title of his speech will be "eat your habitat" and will focus on his studies of ethnobotany and foraging applied to gastronomy and mixing."

THE PRINT

Luca Ferrua, editor-in-chief of the Turin newspaper, praises Identità Golose as "the place where the future of the kitchen is built":

There are no fences and Matthew Kenney, founder of the most important vegan and raw food school in the world, and Massimo Bottura, the greatest Italian chef but also the inventor of Refettorio Ambrosiano, the place where the greatest chefs in the world will compete. they cooked leftovers for the weakest.

And there will be Margarita Forés, the best cook in Asia. He comes from the Philippines, he has a chain with 18 Italian restaurants at the top of which is "Artusi", but the dish he will present will be a pure contrast to the vegan world: it is called "Balut" and it is an egg cooked just before it is hatch to give birth to the chick ".

THE NEWSPAPER

It is the newspaper for which, before dedicating himself only to Identità Golose, Paolo Marchi wrote, who still has good friends in the Milanese newspaper, evidently:

“A lot of water (and Champagne) has gone under the bridge since 2005 when the first edition of Identità Golose opened its doors in a vaguely Carbonaro atmosphere (not in the sense of pasta) at Palazzo Mezzanotte, the Milanese stock exchange. It was a novelty for Italy: an Italian congress of signature cuisine. An almost unprecedented format, by then.

Now the chefs, after a decade of media overexposure, TV formats, reality shows, guests, consultancy, events, competitions, challenges, interviews; of Basque, Scandinavian, Peruvian, Japanese and Japanese fashions; of herring and ceviche, of spherization and decomposition; after all this they find in Identità Golose the only place where the road to the cuisine of tomorrow is really traced. And they compete to get on that stage.

There are not all but there are many. The stars Massimo Bottura, Carlo Cracco, Mauro Uliassi, Enrico Crippa, Davide Scabin, Moreno Cedroni, Andrea Berton, Paolo Lopriore, who will propose a new format of collaboration between kitchen and dining room. Foreigners Matt Orlando, Richard Toix, Tony Nicolini, Josean Alija, Isaac McHale. And then emerging women, pastry chefs, ice cream makers, nutritionists, philosophers of taste.

CORRIERE DELLA SERA

The writer Roberta Schira underlines the attention for women, for vegan and raw food cuisine as well as the host country, Peru.

“Women (15, from the world of food and catering), Peru (host country, with a team of chefs and the award-winning Virgilio Martinez of the Central restaurant in Lima), school, freedom (of creation and conviviality). These are the focal points of the twelfth edition of Identità Golose, a great international congress of author's cuisine.

Much awaited, Matthew Kenney, the 51-year-old American founder of the most important vegan and raw food cooking school in the world. Topic on which he wrote 12 books and founded 5 academies, in which he teaches how to cook without cooking.

But the real novelty is the School of Identità Golose. Admission is free, just book one of the six daily appointments. And the creaminess of Davide Oldani's risotto, Davide Scabin's “pasta under pressure”, Andrea Ribaltone's “spaghetti Milano”, Claudio Sadler's lasagna with artichokes and Ugo Alciati's Piedmontese tradition will have no more secrets.

GQ

The monthly Condé Nast presents the symbol dish of this edition:

"The iconic dish was created by a great chef, Cristina Bowerman (by Glass Hostaria). It's called To Bee or Not To Bee, a playful decorated tripe that resembles a honeycomb in shape ".

TgCom

The Mediaset online newspaper highlights the new trends that enrich the appointments:

While the great protagonists of Italian and international cuisine alternate on the stage of the auditorium, two other rooms host a rich program of in-depth analysis on specific issues: Sunday, March 6, Identity of Gelato, Identity of Cheese, Identity of Natural and Identity of Champagne; Monday 7 March Identity of Coffee, Identity of Bread and Panettone, Identity of Pizza and Identity of Champagne; Tuesday 8 March Identità di Pasta, Identità di Mare and Identità di Champagne.

Finally, Dossier Dessert is not missing, a journey into the world of modern pastry told by some of the greatest contemporary pastry chefs, all Italians.