All the names at IdentitĂ Future
22-10-2015
The chefs who will work at the five lunches at Identità Future. From the top left, clockwise, Davide Scabin, Domenico della Salandra, Gianluca Fusto, Elio Sironi, Andrea Ribaldone with Domenico Schingaro, Cesare Battisti
Only a few hours left and tomorrow, in the morning, the first edition of Identità Future, the format designed by Identità Golose inside Host, at Fiera Milano, will begin. During the five-day congress, from Friday 23rd till Tuesday 27th October, Identità Future will mean almost one thousand square metres (pavilion 4) dedicated to the discovery of new instruments, techniques and technologies for cooking, restaurants and food in general, as well as a temporary restaurant which, after the very successful experience of Identità Expo now launched towards the final triumph in a few days’ time, will have five great chefs working in turn, a different one each day at lunchtime.
We’ve already spoken about the importance of Host, a real global point of reference in the field (here) and of the programme of lectures planned at Identità Future (here). The only thing left, now, is presenting the temporary restaurant and its events.
Then, for the main course, there will be the chef’s signature dish, a hot course and a true journey across Italian fine dining, a delightful occasion. Finally there will be a chocolate dessert, signed by Gianluca Fusto, one of the great Italian pastry chefs.
Here’s the list of chefs (two shifts at lunchtime, at 12.30 and 2 pm. for reservations: identitahost@identitagolose.it). Resident chef: Mimmo Della Salandra (restaurant Taglio - Milan) with chef Michele Citro. Guest chefs: Friday 23rd, Mimmo Della Salandra (Taglio - Milan); Saturday 24th, Elio Sironi (Ceresio 7 - Milan); Sunday 25th Davide Scabin (Combal.Zero - Rivoli); Monday 26th, Andrea Ribaldone and Domenico Schingaro (I Due Buoi - Alessandria); Tuesday 27th Cesare Battisti (Ratanà - Milan). Desserts by Gianluca Fusto.
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journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief