09-10-2017
Sara Minnick (Lovely’s Fifty Fifty in Portland) held by the team at Bioesserì (Milan and Palermo). Left to right: Fabio La Barbera, Vittorio and Saverio Borgia, Federico Della Vecchia (photo Brambilla/Serrani)
The eighth trip abroad starts with these words by Paolo Marchi: «Vince [Gerasole, who’s again presenting the masterclasses in the US] is right: we’re here to promote the best in Italian cuisine. But we also want to promote the fact that we are not, as we often say, the only country where food is good: so this is why the chefs participating in this edition of Identità Chicago and in New York and Boston too have various origins». The fourth event in Chicago starts with two new themes for the audience of Illinois: pasta and pizza. «The time has come to show that pizza in Italy means a million things: origins, technique, flour, ingredients, philosophies. The same applies to pasta. There’s more than pasta with ragù. You can use hundreds of ingredients and infinite interpretations». The first spotlights shine on pizza. The one made by patrons Sicilians Vittorio and Saverio Borgia of Bioesserì, with restaurants in Milano Brera and Palermo. With them on stage, their pizzaiolo from Campania Federico Della Vecchia. Followed by Sarah Minnick of Lovely’s Fifty Fifty in Portland, Oregon.
Vittorio e Saverio Borgia, Bioesserì
Federico Della Vecchia, Bioesserì
Identità di provola, Bioesserì
Fake, Bioesserì
Sarah Minnick
Translated into English by Slawka G. Scarso
by
born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt
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