All the names at Identità Future

Great chefs, great sponsors: a short presentation of the protagonists of the new format at Host Milano

The chefs who will work at the five lunches at Ide

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.

In the restaurant of Identità Future every day, internationally acclaimed Italian chefs (it’s pointless to highlight Davide Scabin’s star) will work in turn. For 50 euros including drinks and coffee they will present a very high quality light-menu. They will start with a cold dish of raw meat guaranteed by butchers Annunciata from Milan, the temple of high quality meat; carpaccios and beef steak tartares paired with fresh vegetables. For vegetarians, there will be a vegetable pie instead of the meat.

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: 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.

The rendering plan of Identità Future
The rendering plan of Identità Future

Great chefs, we were saying. But Identità Future is also characterised by the renewed partnership of Identità Golose with some of the most beautiful brands in the food world. Starting from the two main sponsors, S.Pellegrino, participating with a special Lounge area and a Sparkling Bar, and Berto’s, contributing with the restaurant’s kitchen and the kitchen station in the lessons’ area.

There will also be numerous other brands that signed partnerships with us. Here’s a quick list. There will be Bragard, with a special show area. They provide the jackets and aprons of the chefs and the dining room staff; Lavazza supplies the coffee at the end of the meal and is the focus of a very interesting lesson on Friday 23rd. Then there are many other brands that will present their products for restaurants at Identità Future: Tecfrigo, Gaia Innovation, Irinox, Hoshizaki, Unox, Winterhalter, Rational (restaurant ovens), Caraiba (also supplying glasses and plates), Besser Vacuum (also supplying the vacuum machines for the chefs), pans by Ballarini. And also: Gold Plast supplies all the plastic accessories for the lessons, Masa signs the tablecloths for the restaurant, Tecnodom the refrigerators, Sanelli the professional knives, Mepra the cutlery, Sirman microwave oven, planetary mixer and other small electrical appliances, Lagostina the pressure cooker chosen by Scabin for his lesson, Napkin the wet wipes.


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