Identità Future

A cura di Identità Golose e Host

Moreno Cedroni at Identità Future 2015

Moreno Cedroni at Identità Future 2015

Host is the future, it’s a formidable, incredible showcase of all the new ideas that were created, designed and accomplished over the past two years, since the last edition of the Fiera dell’Ospitalità in the pavilions of Milano Rho. When speaking of innovation in the kitchen, this is the place to visit to keep updated, to grasp the news that are difficult to notice both in everyday life and in food and kitchen festivals.

In the latter meetings there’s a greater focus on new flavours and pairings, or on new ingredients from afar, which are lesser known in Italy. Yet many things are possible in the kitchen, in pastry and ice cream making, as the industry has marketed ovens, pots, chillers, vacuum machines that have features previously unknown. It’s never easy to notice these novelties when visiting a restaurant or cafe. Nobody would ask the bartender how the coffee machine works. What’s important is that it works and the coffee is good.

Host is the ideal place to keep updated, to notice the growth of an industry and we, at Identità Golose, will be present even in edition number 40, in October 2017, when we’ll once again give life to Identità Future. We know well that museums are home to history, fairs are home to the future, but on this occasion, we will once again put machines in the spotlight. And men will be at their service. There are people who work so as to improve tools, and we will only present contemporary cases from the past two years. Things that can be done now, but were much harder to do before.

Technology at the service of cooks, ice-cream producers and pastry-chefs. Tools must simplify and improve work, they must shorten the distance between mind and body, help chefs to accomplish their idea in the best way, with as little time and effort as possible. If, on the contrary, a machine makes life harder, it’s a bad machine. Means must make the end closer, not further away.

We won’t have just chefs, pastry-chef, ice-cream makers on stage. In fact the real protagonists will be machines and objects that are used in kitchens or laboratories, from pots to chillers, to state-of-the-art induction coffee machines, as well as glasses and professional dishwashers or ice-cream machines from a very close future.

The goal is to highlight the new things allowed by technology, things that were very difficult and complex to do before. We shouldn’t be afraid of machines per se. They were invented by man, and if you keep them turned off, they won’t do a thing. They must be switched on and used with intelligence so as to make the best use of the opportunities they offer. Am amateur can easily mess up things, experts (and their clients) will benefit the most.

Paolo Marchi
Creator and curator at Identità Golose



11.30 – 12.30 Domenico Della Salandra – Desinolento | Milano

in collaboration with Mepra                          

15.00 – 16.00 Franco Pepe – Pepe in Grani | Caiazzo – Caserta

“Virtues of electric oven for cooking pizza” in collaboration with Forno Izzo

17.00 – 18.00 Davide Oldani – D’Ò | Cornaredo - Milano

“Steam Pasta” in collaboration with Rational   



11.30 – 12.30 Lisa Casali e Franco Aliberti – La Preséf de La Fiorida | Mantello - Sondrio

“Eat and cook enough” cooking-show of substainable and antiwaste cooking     

14.00 – 15.00 Samuele Ambrosi of Campari Academy

“The importance of ice in quality cocktails” in collaboration with Hoshizaki 

16.00 – 17.00 Paolo Brunelli – Gelateria cioccolateria Brunelli | Senigallia

"The futurism in chocolate ice-cream" – The past and the future of tradition and innovation - in collaboration with BRX



11.30 – 12.30 Fabiano Omedeo – Bartender

 in collaboration with Winterhalter

14.00 – 15.00 Emanuele Vallini - Taverna La Carabaccia – Officina Vallini - Bibbona | Livorno

“The intelligence of 2.0 cooking” in collaboration with Rational  

16.00 - 17.00 Moreno Cedroni - Madonnina del pescatore – Senigallia

”Cedroni On The Rocks” in collaboration with BRX and with the partecipation of Wine Philosopher Gaetano Saccoccio  



11.30 – 12.30 Franco Di Nicola in collaboration with Reverso Ideas

14.00 – 15.00 Giuseppe Iannotti - Kresios | Telese Terme - Benevento

“Food maturation” in collaboration with  Gourmet Services

16.00 – 17.00 Paolo Brunelli – Gelateria cioccolateria Brunelli | Senigallia

“Ops….the ice-cream in the dish” in collaboration with Clabo



11.30 – 12.30 Domenico Della Salandra – Desinolento | Milano

in collaboration with Mepra      

14.00 – 15.00 Gianluca Fusto – Gianluca Fusto Consulting – Abbiategrasso

in collaboration with Rational