Marco Reitano
Dumplings with squill-fishes, artichokes and sweet potatoby Moreno Cedroni
Dall'Italia Vito Mollica: «Non mi interessa solo il piatto, ma come la ristorazione può cambiare una città»
For reservations write to: prenotazioni@magentabureau.it Tel: +39 02 62012702
Identità di Pasta, for years a successful format at Identità Milano, is now also present at Expo 2015 in the Identità Expo event area. The main theme of every meeting, every Friday at 6 p.m., will be the way fine dining uses one of the most typical Italian ingredients: pasta.
Andrea Ribaldone will be the main character in the meeting, only on Saturday: he is the executive chef and the kitchen staff coordinator. The chef from I Due Buoi is in charge of the menu on Mondays and Tuesdays, and, every day of the week, the menu of the so-called "fuori orario" (off time). He will be supported by resident chefs Domenico della Salandra from Taglio in Milan and Domenico Schingaro, his trusted second in his restaurant in Alessandria.
During the Saturday’s preview Ribaldone will talk about the way he conceives pasta, starting from Spaghetto Milano (for more info, click here), the dish he created expressively for Identità Expo.
Fine dining at Expo 2015 goes under the brand of Identità Golose thanks to Identità Expo, the event – created in collaboration with S. Pellegrino – which for six months will summon great Italian and international chefs to Milan for a unique, extremely elegant temporary restaurant. There will also be lessons, cooking shows, meetings, demonstrations... All this animating a rich programme of events (soon online), the result of the organisational effort and prestige of Identità Golose.
