Identità di fuoco, big news at Casa Maria Luigia

The project Al Gatto Verde, a new restaurant concept at Casa Maria Luigia in Modena, an idea by Massimo Bottura and Lara Gilmore, with chef Jessica Rosval, has launched a brand-new event. Identità Golose and Francescana Family have decided to collaborate for the realization of Identità di Fuoco, two days marked by two dinners, scheduled on Sunday 24 and Monday 25 September. Thirty seats for each night and not more than these because each idea, project, reality has to be tested.

Everything starts with burning fire and embers. The first will ignite the pizza oven, whilst the second will heat the grid. These two cooking tools - both made in Italy - will be at chef Rosval’s disposal, in the restaurant that will open on the 20^th September and where, sided by the sous chef Alessia Belladonna, the restaurant manager Maria Cristina Messori, the maître Denis Bretta and the sommelier Valentina Bardini. The restaurant will be open five times a week, in the evening, from Wednesday to Sunday.
 
Identità di Fuoco was born from a question by Massimo Bottura and [[https://www.paolomarchi.it/]]: when did men discover fire? The answer is shocking: the very first traces date back between a million 400thousand years ago and 2 million 300 thousand. Where? South Africa. But just 125 thousand years ago - not really that much - our ancestors understood how to light the fire and communicate with it according to their needs. Probably this has been the only innovation in the human history to be accepted with no hesitation without regretting the past.a

And today that direct fire, without any form of compromise with other sources of heat, comes back to the center of contemporary cuisine and restaurant scene. And it is precisely due to this newness that the event Identità di Fuoco will debut on the 24^th and 25^th September. Two different paths with a common denominator: Jessica Rosval will be cooking on both occasions.

Starting at 6.30 pm, the pizza chefs will be entering the scene right away, and then to follow the chefs. During the opening evening we will meet Anthony Mangieri, from Una pizza napoletana, in New York, and Michele Di Già from Osteria Francescana, whose bread we will be able to taste. Along with them the four “francescana” signs between Modena and Maranello. Then straight to the table in the name of Jessica Rosval, Niklas Ekstedt, a Swedish in Stockholm, whose sign takes his name, and Errico Recanati, chef at Andreina, in Loreto in the province of Ancona.

On Monday, it is the turn of Francesco Martucci’s pizzas from Caserta I Masanielli, and Diego Vitagliano from Diego Vitagliano pizzeria in Naples. Together with Jessica Rosval, Aitor Arregui, superb basque asador and owner of Elkano in Getaria, located on the Atlantic Ocean, whose vegetable garden is the sea and, finally, Tomas Kavcic, soul of Gostilna pri Lojzetu in Vipava, Slovenia. A major detail: Mangieri, Martucci and Vitagliano have been recently awarded by the Italian and World charts 50 Top Pizza 2023.