David Gil and Ruben González, chefs at elBarri, Ferran and Albert Adrià’s project in Barcelona "uniting gastronomy and business vision". The two young Catalans will be among the speakers at Identità di Caffè, a whole day, on Monday 7th March, created in collaboration with Lavazza to analyse the new horizons for coffee in cooking
The twelfth edition of Identità Milano will also be remembered for the debut of Identità di Caffè, a whole day scheduled on Monday 7th February in Sala Blu 1 (while next door, in Sala Blu 2, we’ll speak of bread, panettone and pizza). It’s a debut, even though it is not, strictly speaking.
It’s not a debut, first of all in that the partner with whom we conceived this format, Lavazza, has been collaborating with us since the first edition in 2005. And he came with us when we flew to New York, London and Chicago. Yet the literature on the experiments made with this product was already rich, if you think that the Training Center Lavazza was born in 1979 and already in 1998 the firm from Torino developed new important regulations so as to give a new definition of coffee.
Moreno Cedroni, on the stage of Identità since the first edition
Andrea Ribaldone chef at restaurant I Due Buoi in Alessandria will open the day (h 10.15 am). With Simone Zanoni (11.10 am) we’ll find an interpretation of coffee in cooking signed by an Italian chef who established himself first in London (first chef at Gordon Ramsey) and now in Versailles (executive chef, again beside the famous Scotsman, at Trianon).
Albert Adrià just wrote for Montagud "Cooking Cofee", 96 pages - in Spanish and English - exploring the food potential of coffee. Order it here
This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad