Cuochi DuepuntoZero

Quality and innovation through the use of professional restaurant appliances: these are the coordinates to be followed by the chefs-protagonists of “Cuochi DuepuntoZero”, a cooking show event organised by Identità Golose on the occasion of Host, from October the 18th to the 22nd in Rho Fiera Milano. Cooking, extractions, drying and regenerating are only a few of the themes to be presented and illustrated by the chefs inside pavilion 2.

On this occasion, the area will be fully equipped with high-tech and functional appliances. This is also thanks to the collaboration between Identità Golose and Inoxpiù who will set up the Arca in the centre of Identità Golose’s space, besides the Qubica induction stoves, which will be available for the chefs’ cooking shows. The essential element: there will be no flames. This is to highlight all that has happened after the invention of fire, the first and biggest invention for human daily life.

«For us at Identità Golose - Paolo Marchi explains – the collaboration with Host represents the occasion to illustrate not the final recipe per se, but the technology that allows a chef to create a dish that is as close as possible to his initial idea. There are dishes that between their concept and their creation change shape, face and substance because the chef needs to shape them according to the available tools. After all, if you want a grilled steak and you don’t have a grill, you either bake it or you change menu».

Here are all the great protagonist of the five-day-festival who will confront themselves with chillers, ovens with different functions, vacuum, roner for cooking at low temperature, pacojet and centrifuges to prepare a dish that will represent the importance of the use of various tools in the different steps: just to give a few examples, Christian Milone, chef of Trattoria Zappatori in Pinerolo (Torino), will focus on the extractions used to prepare his Chicken tuna with bay leaf and mandarin and his Pasta with four cheeses; Daniel Facen, the starred chef at Anteprima in Chiuduno (Bergamo), will have a Scallop travel in the kitchen garden and Sea urchins in his passion fruit sauce thanks to an ultrasound machine. Sara Preceruti, the young chef at the helm of Locanda del Notaio in Pellio Intelvio (Como), will use a pacojet, the steam oven and the vacuum technique for her Lamb leg and in her Pazzia atto secondo (a dessert based on yoghurt ice-cream, zucchini mousse, custard cream and chocolate wafer). Vacuum cooking will also be used by Fabrizio Ferrari, chef at Porticciolo 84 in Lecco, between marinades and osmoses, on top of drying with drying-machines.

Andrea Mainardi,Alessandro Negrini and Fabio Pisani, Beniamino Nespor and Eugenio Roncoroni, Christian e Manuel Costardi, Matias Perdomo, Davide Scabin and Roy Caceres will also be among the protagonists of Cuochi DuepuntoZero.

This is the complete programme of the event:

Friday 18 October
10.00-11.00 Fabrizio Ferrari
noon -1 pm Andrea Mainardi
2.30-3.30 pm Fabio Pisani
4.30-5.30 pm Daniel Facen

Saturday 19th October
10.00-11.00 am Beniamino Nespor and Eugenio Roncoroni
noon -1 pm Christian and Manuel Costardi
2.30-3.30 pm Christian Milone
4.30-5.30 pm Sara Preceruti

Sunday 20th October
10.00-11.00 am Matias Perdomo
noon -1 pm Davide Scabin
2.30-3.30 pm Roy Caceres
4.30-5.30 pm Beniamino Nespor and Eugenio Roncoroni

Monday 21st October
10.00-11.00 am Daniel Facen
noon -1 pm Sara Preceruti
2.30-3.30 pm Christian Milone
4.30-5.30 pm Christian and Manuel Costardi

Tuesday 22nd October
10.00-11.00 am Alessandro Negrini
noon -1 pm Fabrizio Ferrari

All info on access to the fair is available on Host’s website