Marco Sacco
Sea Bass and D’O Tapioca Caviarby Davide Oldani
Dall'Italia Retrobottega a Roma, una tavola con l’ingrediente al centro
La Rotonda a Mare in Senigallia, a round sphere floating above the sea (which with a bright day felt like it was still summer) has confirmed its retro charm. It hosted the third edition of Identità di Gelato. A 360-degree story on gelato, under the theme of the new frontiers of contemporary ice cream making, which developed through the stories and testimonies of chefs, ice cream makers, pastry chefs and mixologists.
After the article on the first part of the event (click here), here is the second "wave" of lessons. Enjoy.
CLAUDIO LIU and LUCA DE SANTI
Claudio Liu and Luca De Santi. Below, the gelato they presented
ALAIN CHARTIER
Alain Chartier and below the ice cream he presented
OSCAR QUAGLIARINI
Oscar Quagliarini and below, the “different” Milano-Torino he presented
PAOLO BRUNELLI
Paolo Brunelli, to the right. In the photo below, the ice cream he presented
Content by Silvia Cittadini and Niccolò Vecchia
Translated into English by Slawka G. Scarso
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
The protagonists of Identità di Gelato 2023, on Monday 28th of January from 3.15 am in Sala Blu 1 at MiCo Milano Fiera in Via Gattamelata 1. Paolo Brunelli, Stefano Guizzetti and Paolo Griffa. TO REGISTER, CLICK HERE
The dining room of the Rotonda a Mare welcomed the third edition of Identità di Gelato Senigallia. The lessons were opened by the two "hosts" Moreno Cedroni and Luca Abbadir
On the stage of Identità Milano 2022, the ABC of gelato, three interpreters of Italian gelato (at home and outdoors): Assenza Corrado (Caffè Sicilia, Noto), Brunelli Paolo (Gelateria e Cioccolateria Brunelli and Combo, Senigallia) and Casone Matteo (La Glace Alain Ducasse, Paris). Photos from Brambilla-Serrani
Storie dal mondo del gelato di qualità