Identità Golose Milano: the new events coming up

From the thrilling days of the Congress until Easter: the Italian and international chefs to cook in our Hub

20-02-2019

While at Identità Golose Milano, in Via Romagnosi 3, guest chefs are working in sequence following a rhythm that has perhaps become familiar, it’s already time to update the calendar of the next events, announcing what we have planned at the International Hub of Gastronomy until April 19th, that is to say until Easter. 

In the coming weeks, don’t forget we already have some not-to-be-missed events, with great chefs from very prestigious Luxury hotel chains like Mandarin Oriental and Belmond, with the Iberian excellence of Joselito and Madrid-based chef Juan Antonio Medina, and with the personal and very successful mix of Campania and Tuscany presented by Cristoforo Trapani: as always, the point of reference is the page where you can find the calendar and make your reservation on the official website of Identità Golose Milano.

Here you can also find the menus of another new offer in Via Romagnosi. Thanks to the à la carte menu signed by kitchen coordinator Andrea Ribaldone and resident chef Alessandro Rinaldi, it will be possible to order freely on Monday and Tuesday night, when there are no guests chefs, without the need to choose the entire tasting menu, but simply following one’s whim and appetite: starters, first courses, salads, pizza, meat, fish, desserts... Carlo Passera wrote about it in this piece (in Italian)

Antonello Colonna

Antonello Colonna

We now present the new events in the calendar which will start at a particularly rich and thrilling moment  for Identità Golose: from the 23rd to the 25th of March, there will be the 15th edition of the Congress, as usual hosted at MiCo in Via Gattamelata, with over 100 lessons from the most prominent representatives of Italian and international cuisine. But at Identità Golose Milano the Congress will last more than three days: there will be ten days of not-to-be-missed events and special dinners. 

Starting from Tuesday 19th March with the return in Via Romagnosi, with the support of Pastificio Felicetti, of a famous Roman chef, Antonello Colonna. The chef-entrepreneur launched successful ventures such as Open Colonna, inside the Palazzo delle Esposizioni in Rome, and the modern and functional resort named after him, in Labico, where in 1985 he started his career. On this special occasion, among other things he’ll present the pasta recipe that best represents his style and his culinary roots.

Josè del Castillo

Josè del Castillo

Peru will be one of the countries participating in the Congress and on March 20th-22nd it will also be featured at Identità Golose Milano. Our culinary journey will have Lima as its destination, where José del Castillo, who’ll also speak at the Congress, opened his restaurant Isolina in 2015, quickly climbing up the Latin America 50 Best, where this year it holds the 13th place. His cuisine is deeply rooted in Peruvian tradition and especially in the tradition of the capital, interpreted with a contemporary approach. Beside him, young Fransua Robles Cerna, who with his La Picante, also in Lima, explores new opportunities to interpret seafood cuisine while safeguarding the environment and the work of fishermen. 

Martina Caruso

Martina Caruso

Fabrizia Meroi

Fabrizia Meroi

Gaia Giordano

Gaia Giordano

OnSaturday 23rd March theIdentità GoloseCongress will debut in Via Romagnosi, and four famous fine dining protagonists will share the scene in a unique and unrepeatable menu that will take us all around Italy, celebrating female sensitivity and creativity. There will be Calabria with Caterina Ceraudo, the Aeolian Islands with Martina Caruso, the Dolomites with Fabrizia Meroi, and then back to Milan with Gaia Giordano

Franco Pepe

Franco Pepe

Salvatore Bianco

Salvatore Bianco

Moreno Cedroni

Moreno Cedroni

Paolo Brunelli

Paolo Brunelli

OnSunday 24th March the Congress will be getting to its heart, but after the emotions in the MiCo centre, another emotion will await us in Via Romagnosi, with a dinner with four extraordinary interpreters of the best Italian ingredients who for the occasion will join forces to celebrate an ingredient that is a powerful emblem of the Italian and Mediterranean culinary culture. Tomato will be the main character of the dishes in a menu made of pizzas (the best in the world, as usual in Via Romagnosi) from Franco Pepe, dishes from Salvatore Bianco and Moreno Cedroni, and Paolo Brunelli’s gelato.

Annie Féolde

Annie Féolde

The Congress of Identità Golose will end in Via Romagnosi with the dinners onMonday 25th and Tuesday 26th March, and with this extraordinary event that will allow the people of Milan to experience the great cuisine of one of the most historic three-starred restaurants in Italy, Enoteca Pinchiorri in Florence. A magical place, full of charm and elegance, which for two nights will "move" to Milan. At Enoteca, thanks to the expert and assertive direction of Annie Féolde – with the precious support of executive chef Riccardo Monco and chef de cuisine Alessandro Della Tommasina – they celebrate a sound Italian cuisine, up-to-date and void of homologation but without showy frills. A concept of very elegant culinary art that we are truly proud to host in our International Hub of Gastronomy.

Caterina Ceraudo

Caterina Ceraudo

Caterina Ceraudo will also be a speaker at the Congress, but she’ll stop in Milan in the days following the event too, and from the 27th to the 30th of March she will showcase the best of her cuisine in a four-course menu. The Ceraudos are a great family, led by Roberto, a pioneer of organic agriculture which today characterises the vineyards, the olive groves and the citrus trees in an oasis in the inland of Strongoli. His daughter Caterina, born in 1987, has shown her passion for cuisine since an early age, which led her to attend Niko Romito’s School: a chef she still considers a great master. Once back to Dattilo she showed her talent through facts, confirming their one Michelin star season after season and presenting a cuisine that celebrates the territory and its ingredients. In this she shows utmost precision and a deep respect, enhancing the essence and the best of Calabria.

Massimiliano Mascia and Valentino Marcattilii

Massimiliano Mascia and Valentino Marcattilii

We’ll shortly reveal the guest chef of the following days, from the 3rd to the 6th of April. Meanwhile, our programme continues with two ù great chefs, from the 10th to the 13th of April with Massimiliano Mascia and Valentino Marcattilii, both at the helm of San Domenico in Imola (Bologna). Each day, a restaurant like San Domenico, two Michelin stars, faces the same challenge: being a timeless restaurant that continues to renew itself within a very clear identity, one as sound as marble. A story made possible thanks to the commitment showed generation after generation since this great place opened its doors on the 7th March 1970.

Ugo Alciati

Ugo Alciati

Our series of events, as announced, ends with the dinnersfrom the 16th to the 19th of April, with the return of Ugo Alciati to Milan, after his participation in Via Romagnosi to celebrate the White Truffle of Alba. Ugo in the kitchen and his brother Piero in the dining room are the heirs of the extraordinary Piedmontese culinary history of Guido and Lidia Alciati, who in 1961 founded restaurant Guido in Costigliole d'Asti, two pioneers of Piedmontese fine dining, and of a cuisine rich of soul and territory. Today the restaurant is inside the marvellous estate of Fontanafredda in Serralunga, but for a few days the kitchen of Ugo Alciati will move to Milan, to conquer the guests at the Hub in Via Romagnosi with that marvellous balance between classic and modern that has made Alciati a chef beloved by both clients and critics. 

What are the events that intrigue your culinary interest the most? Reserve a table as soon as possible through the special page on the Identità Golose Milano website: you’ll avoid the disappointment of finding out they’ve been sold out in the meantime. 

Translated into English by Slawka G. Scarso


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