Giancarlo Perbellini of Casa Perbellini in Verona and Sarah Grueneberg, chef at Monteverde in Chicago opened the third edition of Identità Chicago with their take on, respectively, of gnocchi and cacio e pepe. Two different and equally effective ways of considering the theme of waste, the leitmotiv of our trip overseas (photo by Brambilla/Serrani)
Italian-Chicagoan Vince Gerasole, a perfectly timed journalist, opened the third edition Identità Chicago at Eataly’s Scuola, at the Loop. After explaining the general mission of Identità Golose, to the audience, Vince passes the microphone to Paolo Marchi: «We’re happy because in our trips overseas, this is the first time we start in Chicago and not New York, the first city that comes to our mind in Europe. Everyone knows Italian food, but often, what with overcooked pasta and stereotypes, it’s a fake cuisine. This year’s theme is Don’t waste the planet because we don’t have enough resources on our planet and it’s time we all realise it».
After the sparkling introduction offered by Cristina Ziliani of Berlucchi («You call it Berlucci, no worries»), it’s time for Giancarlo Perbellini of Casa Perbellini, a restaurant he opened late in 2014 right in the heart of Verona, 2 Michelin stars in one blow: «At our restaurant», the chef from Verona says calmly introducing his lesson, «every single table is basically a chef’s table, that is to say it’s inside the kitchen. And every guest can see what we’re preparing. Do we chefs speak? Only the sous chef can».
Gnocchi made with polenta from Storo, bread, cabbage, beetroot and broth with goat cheese and powdered Grana Padano crust by Giancarlo Perbellini, the dish opening the third edition of Identità Chicago
Spaghetti Monograno Felicetti, Grana Padano, Pecorino Romano and Toscano, ricotta with whey, a blend of 4 types of pepper by Sarah Grueneberg, a rising star in Chicago’s restaurant scene, now for 10 months at the helm of Monteverde, "restaurant & pastificio"
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born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes.