Something is new in the kitchen

We’ve already illustrated the approaching birth of Identità Future, the new format designed by Identità Golose for Host. What is it going to be like? As we mentioned, it will be a chance to present, in awaited lectures, the new technological instruments designed for restaurants and there will also be a temporary restaurant. We’ll cover this second aspect in the next few days (but you can get an idea here). What we want to focus on now, is the lectures scheduled during the five days of congress, from Friday 23rd October till Tuesday 27th October (here there’s the complete programme).

Let’s see them in detail. On Friday 23rd at 11,30 Elio Sironi will speak about “Pots: new generation materials” with the collaboration of Ballarini: they will present three types of non-stick materials, Sironi will cook using innovative models that guarantee control of all the cooking phases or a better browning at low temperatures. In the afternoon, at 3, Antonio Cappadonia and Roberto Lobrano will develop the theme: “Ice cream in pureness”, with the collaboration of Tecfrigo and Gaia Innovation Technology. The protagonist will be an ice cream machine: you can obtain different cold temperatures and different grains of ice. Finally at 4,30 the focus will be on coffee of stellar quality, with the conference “Lavazza, the first espresso in space”: during which they will present Isspresso by Argotec, a coffee machine installed in the International Space Station; it can make coffee in extreme conditions.

Saturday 24th October will begin at 11.30 with Peter Brunel who will talk about “Baking quality”, in collaboration with Rational: a chance to speak about advanced cooking systems. In the afternoon, at 3, Luca De Santi will speak about “Avantgarde cooking in pastry making”, in collaboration with Unox: even in this case they will present a new digital cooking system. Finally at 4.30-5.30 Roberto Carcangiu will analyse all aspects connected with “Great vacuum cooking”, in collaboration with Besser Vacuum; he will show the help a chef gets in cooking and marinating with this machine.

It’s now the turn of Sunday. At 11,30 Moreno Cedroni will reveal every secret of a new ice cream machine with “A chef in the ice cream lab”. It will be a new version of the above mentioned speech held on Friday. At 3 Gianluca Fusto will hold a lesson on “Vacuum in pastry making”: again the machine is the one used on the previous, with different preparations. Finally at 4.30 Davide Scabin will present “Pasta under pressure”, that is to say how a pressure cooker turns from a domestic tool into one for culinary creativity.

Second-last day at Host, Monday 26th. At 11,30 Giancarlo Morelli will get on stage with “Cooking methods in the kitchen”. Back to new models of non-stick pans.

At 3 Andrea Incerti Vezzani will reveal all the secrets of “State of the art blast chilllers”, in collaboration with Irinox. They’ll present Multifresh: which can be used to cool, freeze, defreeze, raising, cooking at low temperature, preserving, regeneration, pasteurization and chocolate preparation. Finally at 4.30 Nicola Dinato will present “The future of induction in tailor-made kitchens”, with Berto’s: that is to say how to fully use heat from stoves and cookers.

We end on Tuesday 27th with a programme that at 11,30 will have Fabio Giavedoni on stage, he will speak about “Wine glass choice, service and cleaning”, in collaboration with Caraiba and Winterhalter: he’ll show how wine tasting is helped by the shape of a glass; he will then highlight how good cleaning is essential. The last lesson at 3, is still to be defined in detail: it will have Hoshizaki and his innovative machines for cocktail ice.