A few more days and the first collaboration between Identità Golose and Host - the International Fair of Professional Hospitality to be held at Rho Fiera Milano from October 18-22nd – will start. The programme of cooking shows that will liven up Identità Golose’s space inside Padiglione 2 is rich: as many as 14 chefs will alternate themselves at the induction stoves, demonstrating the importance of using different technologies in the kitchen. The main theme is Cuochi DuepuntoZero, that is to say innovation in the kitchen thanks to all those – more or less complex – machines that every day allow chefs to obtain the best out of the different cooking techniques and the different preparations they use. All this with one characteristic in common: there will be no use of fire. This is so as to highlight all that has happened since fire was invented, that is to say since the first and biggest invention for mankind.
The protagonists will not be the dishes themselves but all that will be used throughout the different phases, from induction stoves to ovens, from vacuum to roner ovens for low temperature cooking, to centrifuges and chillers. The area will be fully equipped with high-tech and functional instruments, also thanks to the collaboration of Identità Golose with Inoxpiù which will install the Arca in the centre of Identità Golose’s space, on top of the Qubica induction stoves available during the cooking shows.
Sara Preceruti, chef of La Locanda del Notaio in Pellio Intelvi (Como). Photo by La Provincia di Como
While
Fabrizio Ferrari,
Daniel Facen,
Christian Milone and
Sara Preceruti well demonstrate their use of the extraction, drying, ultrasound and vacuum techniques (as explained
here),
Fabio Pisani and
Alessandro Negrini will present two dishes, respectively
Italian duck with sugar-cane and spice smoke with prickly pear granita and salad and
Homage to “my” Nadie, in which techniques will be intertwined with history, products and their characteristics.
Roy Caceres will present his
Fake Appearance, where the fruit will not be a real fruit but a play of shapes and similes,
Christian and Manuel Costardi will use rice as a canvas on which they will work and present
Baccalà in Tropea, finding their inspiration in the work of two great artists, and
Andrea Mainardi will present his
Veal with a grissino, onion jam and sour cream.
And then there will be the other protagonists, such as Davide Scabin, Matias Perdomo, Beniamino Nespor and Eugenio Roncoroni. Below, you can find the complete programme:
Friday October 18th
10-11 am Fabrizio Ferrari
noon-1 pm Andrea Mainardi
2.30-3.30 pm Alessandro Negrini
4.30-5.30 pm Daniel Facen
Saturday October 19th
10-11 am Beniamino Nespor and Eugenio Roncoroni
noon-1 pm Christian e Manuel Costardi
2.30-3.30 pm Christian Milone
4.30-5.30 pm Sara Preceruti
Sunday October 20th
10-11 am Matias Perdomo
noon-1 pm Davide Scabin
2.30-3.30 pm Roy Caceres
4.30-5.30 pm Beniamino Nespor and Eugenio Roncoroni
Monday October 21st
10-11 am Daniel Facen
noon-1 pm Sara Preceruti
2.30-3.30 pm Christian Milone
4.30-5.30 pm Christian e Manuel Costardi
Tuesday October 22nd
10-11 am Fabio Pisani
noon-1 pm Fabrizio Ferrari
You can find all info regarding the entrance to the fair on Host’s website.
