Newsletter

Identità di Pasta

IDENTITÀ DI PASTA
61 - 18-10-2017

Pasta and pizza. Identità Chicago, which started on Saturday 7th October in the gigantic city on Lake Michigan, presented these two worlds that are a synonym of Italy and that thanks to their very universal character are too often (...)

IDENTITÀ DI PASTA
60 - 03-08-2017

Whenever I’m in Spain, I don’t miss a chance to have Pan con tomate, bread and tomato. I’m crazy about it and I really can’t understand why it’s not popular in Italy. The fact we have bruschetta is not a good (...)

IDENTITÀ DI PASTA
59 - 22-06-2017

Festa a Vico (Equense) 2017 that is to say 400 what with chefs and pastry-chefs, pizzaioli and ice cream makers at work between Sunday 4th and Tuesday 6th June. It was impossible not to find high quality dishes, better if you (...)

IDENTITÀ DI PASTA
58 - 29-03-2017

Never say never, yet it’s hard to think that we’ll ever tire of dedicating an entire day to pasta at the Milanese edition of Identità Golose. Both because it’s versatile, and because it belongs to the DNA of us It (...)

IDENTITÀ DI PASTA
57 - 03-03-2017

I’m proud to give life to Identità di Pasta for the eighth time in a row in Milan. The event, on Sunday the 5th March, will be opened and closed by two Italian cuisine giants,  (...)

IDENTITÀ DI PASTA
56 - 27-12-2016

Should dry pasta be made with Italian wheat? If good, excellent, yes indeed. But what about mediocre wheat or a production that is not enough for the demand? Simple: you shop abroad. Unfortunately, the plummeting prices have seriously damaged Italian (...)

IDENTITÀ DI PASTA
55 - 08-12-2016

I’m writing this greeting from the other hemisphere, from Bariloche in Patagonia, where I was invited by the Argentinean minister of tourism José Gustavo Santos. In January he gave life to (...)

IDENTITÀ DI PASTA
54 - 23-10-2016

First Sarah Grueneberg in Chicago with her “spaghetteria” and the other night a dinner in Milan, at Matteo Aloe’s brand new pizzeria Berberè, in Isola, brought a thought back (...)

IDENTITÀ DI PASTA
53 - 30-07-2016

The last news in this summery newsletter for 2016 takes us to Milan, between Porta Garibaldi and Piazza della Repubblica where Andrea Berton opened (...)

IDENTITÀ DI PASTA
22 - 22-07-2016

The second news in this newsletter is dedicated to Danny Imbroisi and his pasta carbonara, which the readers of (...)

IDENTITÀ DI PASTA
51 - 19-05-2016

As Carlo Passera finely illustrated on Identità’s website, Davide Oldani was the first Italian chef to cook a di (...)

IDENTITÀ DI PASTA
50 - 05-05-2016

It was a matter of chance that Davide Scabin, the chef opening the twelfth edition of the congress on Sunday morning in the Auditorium, was also the one to close the works on Tuesday evening, 8th M (...)

IDENTITÀ DI PASTA
49 - 28-02-2016

Yesterday I had a luscious and delicious, precise and intelligent lunch, in a game of balance between lots of tradition and territory, but also the right and brilliant creative additions of patron-chef Antonio Petrone, who has two princesses (...)

IDENTITÀ DI PASTA
48 - 24-12-2015

On Tuesday 8th March, the third and final day of Identità Golose 2016, the Sala Blu 1 will host the day dedicated to (...)

IDENTITÀ DI PASTA
47 - 21-11-2015

The long wave of Expo 2015: in this issue of Identità di Pasta, over two weeks after the end of the World Fair, we finish illustrating the recipes presented during the events we developed together with (...)

IDENTITÀ DI PASTA
46 - 08-10-2015

During the second gala dinner at Identità New York, on Friday 2nd October, Davide Scabin reminded me of what was written at Boing’s reception in Seattle: “Given its shape, wing dimension and body weight, a bumblebee could never fly. Yet (...)

IDENTITÀ DI PASTA
45 - 05-08-2015

During the first meeting of the Forum della Cucina Italiana, last Tuesday at Cascina Triulza at Expo, when the FoodAct of which you can read here and (...)

IDENTITÀ DI PASTA
44 - 15-07-2015

As usual, the last field filled in our newsletter is the initial greeting. This is the case this time too, at the end of a Sunday spent in the evening in Polignano, a little south of Bari, presenting (...)

IDENTITÀ DI PASTA
43 - 12-05-2015

I was interviewed yesterday by Radio Siani, a long and pleasant chat with journalist Marina Alaimo on the subject of Expo. At the end, Marina asked me (...)

IDENTITÀ DI PASTA
42 - 28-02-2015

In the opening news in this issue of Identità di Pasta, Riccardo Felicetti uses a very true and very beautiful word: sharing, the energetic and happy sharing that dominated on the day dedicated to pasta. I go further by looking at t (...)

IDENTITÀ DI PASTA
41 - 03-02-2015

Nine lessons this year, on Tuesday 10th February, to be precise. It has never happened for an event organised inside one of the two blue rooms to have so many, but when there’s an abundance of ideas, it is always difficult to forsake something by pos (...)

IDENTITÀ DI PASTA
40 - 27-12-2014

Last Thursday it was Christmas day, a holiday that we at Identità celebrated with a newsletter dedicated to pasta. Enjoy reading it. (...)

IDENTITÀ DI PASTA
39 - 26-11-2014

This issue of Identità di Pasta, newsletter number 39, is truly special. There are neither news nor recipes, but a concrete, meaty interview with Riccardo Felicetti, who recently became the world’s president of pasta producers, a dialo (...)

IDENTITÀ DI PASTA
38 - 29-10-2014

I know well that many will be scandalised when reading about the Spaghetti with meatballs I devoured with extreme pleasure a short while ago in New York, but I love full enjoyment, without any labels or flags. I don’t like those who create opp (...)

IDENTITÀ DI PASTA
37 - 01-08-2014

I spent three days in Tokyo discovering the world of Luca Fantin, chef at (...)

IDENTITÀ DI PASTA
36 - 18-07-2014

Dear User A couple of Sundays ago, on June 22nd to be precise, Pietro Leemann, chef-patron at restaurant Joia in Milan, specialised in natural cuisine, organised the first edition of (...)

IDENTITÀ DI PASTA
35 - 23-05-2014

There’s no escaping it: during the four days in Paestum for Le Strade della Mozzarella festival as soon as possible, between the morning and the afternoon lessons and the various dinners, when a chef threw spaghetti into boiling water, the tom (...)

IDENTITÀ DI PASTA
28 - 28-02-2014

I’d like to reassure Riccardo Felicetti who in the news below wonders "What could the speakers ever do, next year?”, given the extraordinary quality of the lectures held during Identità di Pasta 2014. The theme being dried pasta. (...)

IDENTITÀ DI PASTA
33 - 08-02-2014

I must say that Riccardo Felicetti read my mind and so I urge you to read what he has written in the next news carefully. I can add one thing, when there’s a week to go until the fifth edition of Identità di Pasta: I wasn’t expecting su (...)

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