23-10-2015

Space coffee and 2.0 non-stick pans

Identità Future, our format debuting at Host has started with three futuristic lectures

Today Lavazza presented the first coffee pod machi

Today Lavazza presented the first coffee pod machine designed to work without gravity during the last of 3 lessons at Identità Future, the format conceived by Identità for Host, the International exhibition of professional hospitality, open until Tuesday 27th October. Astronaut Samantha Cristoforetti was the first to use it

The word "Identità", as indicated in the dictionary, refers to the concept an individual has of himself. If you then pair this with the idea of future, here comes the projection of something beautiful that is about to happen. This is why Identità Golose created Identità Future on the occasion of Host 2015.

The first day was opened with the lesson "Pots: new generation materials". On the stage, Elio Sironi, chef at restaurant Ceresio 7 in Milan, Felice del Magro, manager at Progetto Ballarini Professionale and engineer Jacopo Ferron, the Italian representative for Europe at the Ecs (European Committee for Standardization). The topic of the lecture was non-stick pans. Ballarini posed itself this question: how can we improve this product? Felice del Magro explained: "We gave the input starting from the needs we had and our technicians tried to satisfy us". Then engineer Jacopo Ferron explained the evolution: "Changing the colour inside the pan, for instance, was crucial. With a light base, it is easier for chefs to understand the change in matter". Elio Sironi prepared Sea bass in Carmagnola sauce: "Today I’ll simply let the fish understand that I’m in charge". Given the result, it seems the sea bass has understood this very well.

The second lesson began with a video showing the production of granita with snow and salt on the Madonie plateau. And then it was immediately time for ice cream, the traditional one, which doesn’t give up on craftsmanship despite the use of technology. During this second lesson Roberto Lobrano, master ice cream maker and member of Gaya Gelato Lab, his colleague Antonio Cappadonia and architect Stefano Lodesani went on stage. They presented "Principessa", in collaboration with Tecfrigo and Gaya Innovation Technology. The innovative ice cream machine was designed to have low energy consumption and reduced water waste. While Lobrano and Cappadonia explained the efficiency of Principessa, this was also tested by the palates of the audience at Identità Future. The two ice cream masters prepared a coffee granita, one with lemon and the Principessa ice cream, with mascarpone cream, honey from Ailanto and crispy caramelised almonds with whole sugar and cocoa.

As in any lunch worthy of this name, the first day at Identità Future ended with coffee. And with a special lesson: "Lavazza, the first espresso in the Space". They presented the first coffee pod machine designed to work without gravity. This was used on board the Space Station, and was first used by astronaut Samantha Cristoforetti on orbit. It is called Isspresso, weighs 20 kilos and was born thanks to the collaboration between Argotec and Lavazza and the Italian Space Agency (Asi). A real coffee, with structure, aroma and temperature that can be compared with a terrestrial one. The only difference is the cream and the cups, which are substituted by a transparent pack with a straw.

Tomorrow’s programme, Saturday 24th October
11.30 am-12.30 pm
Peter Brunel, Borgo San Jacopo, Florence
“Baking quality”, in collaboration with Rational

3.00-4.00
Luca De Santi, Ratanà, Milan “Avantgarde cooking in pastry making” in collaboration with Unox

4.30-5.30 pm
Roberto Carcangiu - R&D Food Consulting
“Great vacuum cooking” in collaboration with Besser Vacuum

Elio Sironi, chef at Ceresio 7 in Milan: the futur

Elio Sironi, chef at Ceresio 7 in Milan: the future of non-stick pans

Antonio Cappadonia: ice cream made with low energy

Antonio Cappadonia: ice cream made with low energy consumption and reduced water waste


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by

Barbara Giglioli

born in Varese, 1990, after a degree in Media languages, she completed a Master in journalism at Università Cattolica of Milan. She loves to cook, to eat and to write about food

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