05-10-2015
Group photo at the end of the first of the two Identità New York dinners held at Eataly New York’s Birreria. Left to right, Massimo Bottura (Osteria Francescana, Modena), Ugo Alciati (Guido in Serralunga d'Alba, Cuneo), Moreno Cedroni (La Madonnina del Pescatore, Senigallia, Ancona), Andrea Migliaccio of Olivo inside the Capri Palace (Capri, Naples), Alex Piras (Eataly New York) and Vinson Petrillo (Zero George Street Hotel in Charleston). Photo gallery by Serena Serrani and Celestina Ielmoni
In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York
Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York
Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino)
Mario Batali, Babbo in New York and much more
Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali
The salmon terrine by Jonathan Benno, Lincoln, New York
The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons
Vito Mollica, a great revelation at Identità New York 6
The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose
Mark Ladner, Del Posto restaurant, New York
Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce
Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin
Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino)
A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente
Paolo Marchi and Carlo Cracco
Massimo Bottura dishing out his Autumn in New York
Grana Padano superstar
Moreno Cedroni preparing salted codfish
Andrea Migliaccio and Riccardo Orfino
Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura
A crowded Birreria for two nights in a row
The official oil in New York
Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York
Massimo Bottura
30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right
Davide Di Fabio and Massimo Bottura
Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York
Autumn in New York, passatelli risotto-style in a "broth with everything" by Massimo Bottura
Cod cooked in oil and then placed on a bread soup with a vinaigrette made with balsamic vinegar by Moreno Cedroni, La Madonnina di Senigallia (Ancona)
Salted codfish marinated with coffee with buffalo milk stracciatella, capers and lemon by Carlo Cracco
Risotto with tomato, cumin and lemon presented by Carlo Cracco at Eataly. It is currently in the menu in his restaurant in via Victor Hugo in Milan
How about the coffee? Lavazza, of course
Tony Mantuano of restaurant Spiaggia in Chicago and Andrea Migliaccio of Olivo inside the Capri Palace in Capri (Naples), the authors of the first joint lecture
Monograno Felicetti Paccheri with roasted beefsteak tomatoes, candied lemons and small calamari by Tony Mantuano, restaurant Spiaggia in Chicago
Raviolo caprese by Andrea Migliaccio, Olivo inside the Capri Palace in Capri (Naples)
Vito Mollica, chef working both at Il Palagio of the Four Sesons in Florence and at the Four Seasons in Milan
Soup with (broken) spaghetti Monograno Felicetti cooked in a broth of lobster and prawns by Fortunato Nicotra, Felidia, New York
Fortunato Nicotra, Felidia, New York
Domenico Di Clemente, pastry chef at Il Palagio inside the Four Seasons in Florence
Fusilli Felicetti with pesto prepared by Massimo Bottura
David Scabin, Combal.zero in Rivoli (Torino), the author with Fortunato Nicotra of a compelling lesson on pasta
Davide and Barbara Scabin
Elisabetta Serraiotto of Grana Padano and Gabriele Zanatta of Identità Golose
Rita Sodi, from Tuscany, at the helm of I Sodi in New York
The hamper basket at Identità New York/1
The hamper basket at Identità New York/2
There’s been an important round table besides the lessons held at Identità New York. It was organised by S.Pellegrino and titled “Talent and the mentorship, a mutual opportunity”. In the photo, Carlo Cracco and Davide Scabin
American chef Wyle Dufresne (top left) also participated in the round table
Clement Vachon, International Relations, Events & Communication manager at San Pellegrino
The round table was moderated by Pavia Rosati, founder of Fathom Away. To her left, David Hardie, international brands director at S.Pellegrino
Italian-American chef Marc Vetri, very popular in Philadelphia with Vetri Ristorante and other establishments and Ugo Alciati of Guido in Serralunga d'Alba (Cuneo), the authors of a lesson on milk
Veal breast “with milk” with fried sage by Marc Vetri, restaurant Vetri in Philadelphia: tradition and taste
Vince Gerasole (left), Vito Mollica and, right, Paolo Marchi
Bread and prosciutto gnocchi with squash and Grana Padano Riserva cream by Michael White
Cristina Ziliani (Berlucchi) and Carlo Cracco
The team behind Identità New York 6: left to right, Vince Gerasole, Cinzia Benzi, Claudio Ceroni, Elisa Pella Magenta, Giulia Corradetti, Luisa Acciarri, Gabriele Zanatta, Paolo Marchi and Iacopo Zambarbieri
The sixth edition of Identità New York, a four-day event with classes and fun, a tribute to Italian cuisine, has ended. We’ve selected 60 photos including those from the two dinners in the Birreria, on the last floor of Eataly, on Fifth Avenue. These are the articles with all the content of the six lessons held inside Eataly New York’s Scuola (and the subject of each lesson). Andrea Migliaccio and Tony Mantuano (tomato) Moreno Cedroni and Mario Batali (extra virgin olive oil) Massimo Bottura and Michael White (bread) Carlo Cracco and Jonathan Benno (egg) Ugo Alciati and Marc Vetri (milk) Davide Scabin and Fortunato Nicotra (pasta) Vito Mollica and Rita Sodi (beans)
The events you cannot miss and all the news of topical interest from the food planet
by
Food photographers working together since 2007