IT
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05-10-2015

New York, photos and emotions

Reliving the seven lessons and two dinners of the sixth edition in the Big Apple in 65 photos

Group photo at the end of the first of the two Ide

Group photo at the end of the first of the two Identità New York dinners held at Eataly New York’s Birreria. Left to right, Massimo Bottura (Osteria Francescana, Modena), Ugo Alciati (Guido in Serralunga d'Alba, Cuneo), Moreno Cedroni (La Madonnina del Pescatore, Senigallia, Ancona), Andrea Migliaccio of Olivo inside the Capri Palace (Capri, Naples), Alex Piras (Eataly New York) and Vinson Petrillo (Zero George Street Hotel in Charleston). Photo gallery by Serena Serrani and Celestina Ielmoni

Photogallery
Photogallery

In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York

Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York

Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino)

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino)

Mario Batali, Babbo in New York and much more

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more

Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali

The salmon terrine by Jonathan Benno, Lincoln, New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York

The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons

Vito Mollica, a great revelation at Identità New York 6

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6

The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose
Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose

Mark Ladner, Del Posto restaurant, New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York

Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce

Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin

Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino)

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino)

A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente

Paolo Marchi and Carlo Cracco

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco

Massimo Bottura dishing out his Autumn in New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York

Grana Padano superstar

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar

Moreno Cedroni preparing salted codfish

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish

Andrea Migliaccio and Riccardo Orfino

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino

Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura

A crowded Birreria for two nights in a row

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row

The official oil in New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York

Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York

Massimo Bottura

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura

30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right
Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right

Davide Di Fabio and Massimo Bottura

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura

Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York

Autumn in New York, passatelli risotto-style in a "broth with everything" by Massimo Bottura

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Cod cooked in oil and then placed on a bread soup with a vinaigrette made with balsamic vinegar by Moreno Cedroni, La Madonnina di Senigallia (Ancona)

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Salted codfish marinated with coffee with buffalo milk stracciatella, capers and lemon by Carlo Cracco

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Risotto with tomato, cumin and lemon presented by Carlo Cracco at Eataly. It is currently in the menu in his restaurant in via Victor Hugo in Milan

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

How about the coffee? Lavazza, of course

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Tony Mantuano of restaurant Spiaggia in Chicago and Andrea Migliaccio of Olivo inside the Capri Palace in Capri (Naples), the authors of the first joint lecture

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Monograno Felicetti Paccheri with roasted beefsteak tomatoes, candied lemons and small calamari by Tony Mantuano, restaurant Spiaggia in Chicago

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Raviolo caprese by Andrea Migliaccio, Olivo inside the Capri Palace in Capri (Naples)

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Vito Mollica, chef working both at Il Palagio of the Four Sesons in Florence and at the Four Seasons in Milan

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Soup with (broken) spaghetti Monograno Felicetti cooked in a broth of lobster and prawns by Fortunato Nicotra, Felidia, New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Fortunato Nicotra, Felidia, New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Domenico Di Clemente, pastry chef at Il Palagio inside the Four Seasons in Florence

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Fusilli Felicetti with pesto prepared by Massimo Bottura

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

David Scabin, Combal.zero in Rivoli (Torino), the author with Fortunato Nicotra of a compelling lesson on pasta

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Davide and Barbara Scabin

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a
Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Elisabetta Serraiotto of Grana Padano and Gabriele Zanatta of Identità Golose

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Rita Sodi, from Tuscany, at the helm of I Sodi in New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

The hamper basket at Identità New York/1

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

The hamper basket at Identità New York/2

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

There’s been an important round table besides the lessons held at Identità New York. It was organised by S.Pellegrino and titled “Talent and the mentorship, a mutual opportunity”. In the photo, Carlo Cracco and Davide Scabin

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

American chef Wyle Dufresne (top left) also participated in the round table

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Clement Vachon, International Relations, Events & Communication manager at San Pellegrino

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Davide Di Fabio and Massimo Bottura

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

The round table was moderated by Pavia Rosati, founder of Fathom Away. To her left, David Hardie, international brands director at S.Pellegrino

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Italian-American chef Marc Vetri, very popular in Philadelphia with Vetri Ristorante and other establishments and Ugo Alciati of Guido in Serralunga d'Alba (Cuneo), the authors of a lesson on milk

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Veal breast “with milk” with fried sage by Marc Vetri, restaurant Vetri in Philadelphia: tradition and taste

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Vince Gerasole (left), Vito Mollica and, right, Paolo Marchi

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Bread and prosciutto gnocchi with squash and Grana Padano Riserva cream by Michael White

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Cristina Ziliani (Berlucchi) and Carlo Cracco

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

The team behind Identità New York 6: left to right, Vince Gerasole, Cinzia Benzi, Claudio Ceroni, Elisa Pella Magenta, Giulia Corradetti, Luisa Acciarri, Gabriele Zanatta, Paolo Marchi and Iacopo Zambarbieri

The sixth edition of Identità New York, a four-day event with classes and fun, a tribute to Italian cuisine, has ended. We’ve selected 60 photos including those from the two dinners in the Birreria, on the last floor of Eataly, on Fifth Avenue.

These are the articles with all the content of the six lessons held inside Eataly New York’s Scuola (and the subject of each lesson).

Andrea Migliaccio and Tony Mantuano (tomato)

Moreno Cedroni and Mario Batali (extra virgin olive oil)

Massimo Bottura and Michael White (bread)

Carlo Cracco and Jonathan Benno (egg)

Ugo Alciati and Marc Vetri (milk)

Davide Scabin and Fortunato Nicotra (pasta)

Vito Mollica and Rita Sodi (beans)

Photogallery
Photogallery

In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York

Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York

Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino)

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino)

Mario Batali, Babbo in New York and much more

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more

Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali

The salmon terrine by Jonathan Benno, Lincoln, New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York

The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons

Vito Mollica, a great revelation at Identità New York 6

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6

The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose
Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose

Mark Ladner, Del Posto restaurant, New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York

Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce

Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin

Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino)

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino)

A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente

Paolo Marchi and Carlo Cracco

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco

Massimo Bottura dishing out his Autumn in New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York

Grana Padano superstar

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar

Moreno Cedroni preparing salted codfish

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish

Andrea Migliaccio and Riccardo Orfino

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino

Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura

A crowded Birreria for two nights in a row

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row

The official oil in New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York

Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York

Massimo Bottura

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura

30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right
Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right

Davide Di Fabio and Massimo Bottura

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura

Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York

Autumn in New York, passatelli risotto-style in a "broth with everything" by Massimo Bottura

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Cod cooked in oil and then placed on a bread soup with a vinaigrette made with balsamic vinegar by Moreno Cedroni, La Madonnina di Senigallia (Ancona)

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Salted codfish marinated with coffee with buffalo milk stracciatella, capers and lemon by Carlo Cracco

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Risotto with tomato, cumin and lemon presented by Carlo Cracco at Eataly. It is currently in the menu in his restaurant in via Victor Hugo in Milan

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

How about the coffee? Lavazza, of course

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Tony Mantuano of restaurant Spiaggia in Chicago and Andrea Migliaccio of Olivo inside the Capri Palace in Capri (Naples), the authors of the first joint lecture

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Monograno Felicetti Paccheri with roasted beefsteak tomatoes, candied lemons and small calamari by Tony Mantuano, restaurant Spiaggia in Chicago

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Raviolo caprese by Andrea Migliaccio, Olivo inside the Capri Palace in Capri (Naples)

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Vito Mollica, chef working both at Il Palagio of the Four Sesons in Florence and at the Four Seasons in Milan

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Soup with (broken) spaghetti Monograno Felicetti cooked in a broth of lobster and prawns by Fortunato Nicotra, Felidia, New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Fortunato Nicotra, Felidia, New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Domenico Di Clemente, pastry chef at Il Palagio inside the Four Seasons in Florence

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Fusilli Felicetti with pesto prepared by Massimo Bottura

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

David Scabin, Combal.zero in Rivoli (Torino), the author with Fortunato Nicotra of a compelling lesson on pasta

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Davide and Barbara Scabin

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a
Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Elisabetta Serraiotto of Grana Padano and Gabriele Zanatta of Identità Golose

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Rita Sodi, from Tuscany, at the helm of I Sodi in New York

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

The hamper basket at Identità New York/1

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

The hamper basket at Identità New York/2

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

There’s been an important round table besides the lessons held at Identità New York. It was organised by S.Pellegrino and titled “Talent and the mentorship, a mutual opportunity”. In the photo, Carlo Cracco and Davide Scabin

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

American chef Wyle Dufresne (top left) also participated in the round table

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Clement Vachon, International Relations, Events & Communication manager at San Pellegrino

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Davide Di Fabio and Massimo Bottura

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

The round table was moderated by Pavia Rosati, founder of Fathom Away. To her left, David Hardie, international brands director at S.Pellegrino

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Italian-American chef Marc Vetri, very popular in Philadelphia with Vetri Ristorante and other establishments and Ugo Alciati of Guido in Serralunga d'Alba (Cuneo), the authors of a lesson on milk

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Veal breast “with milk” with fried sage by Marc Vetri, restaurant Vetri in Philadelphia: tradition and taste

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Vince Gerasole (left), Vito Mollica and, right, Paolo Marchi

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Bread and prosciutto gnocchi with squash and Grana Padano Riserva cream by Michael White

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

Cristina Ziliani (Berlucchi) and Carlo Cracco

Photogallery In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino) Mario Batali, Babbo in New York and much more Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali The salmon terrine by Jonathan Benno, Lincoln, New York The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons Vito Mollica, a great revelation at Identità New York 6 The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose Mark Ladner, Del Posto restaurant, New York Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce Piras and Orfino dish out the tagliatelle under the vigil eye of Davide Scabin Barbara Scabin, Davide’s sister and chef at Blupum in Ivrea (Torino) A souvenir photo of the gala dinner at Eataly New York’s Birreria. Left to right, Davide Scabin, his sister Barbara, Paolo Marchi, Carlo Cracco, Lidia Bastianich, Vito Mollica, Mark Ladner and Domenico di Clemente Paolo Marchi and Carlo Cracco Massimo Bottura dishing out his Autumn in New York Grana Padano superstar Moreno Cedroni preparing salted codfish Andrea Migliaccio and Riccardo Orfino Nicola Farinetti and the reverse photo. From behind, there’s Ugo Alciati, Massimo Bottura A crowded Birreria for two nights in a row The official oil in New York Alex Piras, responsible for the entire restaurant offer at Eataly and Mark Ladner, Del Posto in New York Massimo Bottura 30th September: Massimo Bottura celebrates his 52nd birthday at Identità New York, before the lesson held by Moreno Cedroni and Mario Batali. The cake was made by Katia Delogu, pastry chef at Eataly New York, to his right Davide Di Fabio and Massimo Bottura Massimo Bottura, Osteria Francescana in Modena and Michael White, Marea in New York Autumn in New York, passatelli risotto-style in a

The team behind Identità New York 6: left to right, Vince Gerasole, Cinzia Benzi, Claudio Ceroni, Elisa Pella Magenta, Giulia Corradetti, Luisa Acciarri, Gabriele Zanatta, Paolo Marchi and Iacopo Zambarbieri

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Francesca Brambilla e Serena Serrani

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Francesca Brambilla e Serena Serrani

Food photographers working together since 2007
Author's articles list