101 snapshots of Identità Dieci/4

We have asked those who attended the tenth edition of Identità Milano to recall their most memorable moment of the three-day-event in a sentence. It could be anything: a lecture, a meeting, a quote, a dish. The result was a mosaic of 100 snap-shots that we will publish in 4 episodes. The last one is today. Moments worth remembering.

The corridor full of memories from all the editions, but most of all the emotion of the first time I got on stage
(Moreno Cedroni, La Madonnina del Pescatore in Senigallia, Ancona)

Two memories: Roberto Ghisolfi’s ease when aiming straight at the heart, his great professional attitude and technique. A great sentence he dedicated to his wife: «What can I say? I love her». The other memory refers to Pina Toscani: at 7 pm, the first time she appeared in public she was rock-like. What a tasty intelligence!
(Lello Ravagnan, Grigoris in Chirignago, Mestre-Venice)

I was struck by the backstage: I can still feel the friendliness and respect, the incitement and the humble collaboration between the various speakers, acknowledged by international critics but often thousands of kilometres apart
(Marco Reitano, La Pergola, Rome)

It gave me the tangible certainty that for those who develop such passions and have the success of a strategic sector as that of food at heart, this was the place to be. I attended various lessons and what I bring home is a snapshot of a reactive and not resignedly cornered Italy
(Roberto Restelli)

The strongest memories are the emotions of the first congress, the emotions of the night before each congress and of the tension on stage. Since 2006 nothing has changed. Energy, stimuli, contacts, faith and union. Identità, to me, is family
(Niko Romito, Reale-Casadonna in Castel di Sangro, L'Aquila)

The light hearted meeting with some crazy people in the restaurant scene: Beppe Palmieri, Alessandro Pipero, Heinz Beck and Luciano Monosilio
(Alessandro Roscioli, Rome)

The welcome panels inspired by Italian kitchen gardens. I live abroad and it is hard for me to find aubergines that taste like aubergines, endive that tastes like endive. I didn’t want to leave
(Alessandra Rotondi, sommelier)

Going outside the rooms, in the glass corridor, and looking without hearing. Looking at all those people, charmed by what was happening in the room, glad to be there, to be dreaming together. It was beautiful
(Ludovica Rubbini and Riccardo Gaspari, El Brite de Larieto, Cortina, Belluno)

The meeting with Claudio Sadler, the person I admire the most. When listening to him, you smile. Every time he gives me a special energy
(Luigi Salomone, Marennà in Sorbo Serpico, Avellino)

The audience. I noticed the atmosphere was more smiling and welcoming than in the recent past. I listened to questions that were rich in meaning and in virtuous stimuli. As the great Aristotle says «man is a social animal» and as such he needs confrontation and sharing
(Simone Salvini, vegan chef)

During my lesson, someone asked me if I selected the flour to make a good pizza. I replied that pizza is made by a pizzaiolo. An unprompted applause followed
(Ciro Salvo, 50 Kalò in Naples)

Among the many moments, I would choose a sentence by Libera Pincin: «Identità Golose is a showcase, not for food bloggers but a showcase for a passion for food quality and cuisine. It is a showcase for young talents who, despite being aware that this choice will imply many sacrifices in their life, move on. In this sector the same happens as in sports: many start, not everyone arrives and only a few win»
(Emanuele Scarello, Agli Amici in Udine)

Gastòn Arcurio’s video on the street cevicheros project: with commitment and positivity a better future is indeed possible
(Slawka G. Scarso, Identità Golose)

Pasta at bistrot Felicetti and Davide Scabin’s roasted octopus
(Roberta Schira, Corriere della Sera)

We were very happy of having offered a totally Italian style. Starting from the bread appetisers, enhancing the cured meat, up to the ice cream made with buckwheat bread. With a small crispy wafer with lardo from our black pigs in Parma
(Massimo Spigaroli, Antica Corte Pallavicina, Polesine Parmense)

The surprise in Gabriele Zanatta who hardly recognised me as I was speaking and was busy working on the computer. And the lesson given by Kobe Desramaults, for the vivid memory of what happened last year: it would have been nice if he had sawed another head
(Gualtiero Spotti, Identità Golose)

Franco Pepe’s lesson with his "territory suitcase" and most of all the boys and girls from the Centro Diurno Disabili who came to listen to him
(Luciana Squadrilli, Identità Golose)

Davide Scabin’s infinite humanity. Instead of showing off, he teaches us to be gastronomically smiling with those who cannot eat our everyday food, showing us a good way
(Marco Stabile, Ora d'Aria in Florence)

The work of the master of cured meat Massimo Spigaroli: the care with which he gives joy reminds me of the enthusiasm and professionalism I find in Joselito Gomez, sitting at the table during IG
(Ciccio Sultano, Duomo in Ragusa)

The courtesy as well as the manners and calmness with which many chefs have presented their ideas; with this in mind, I mention two foreign chefs such as Josean Alija and Yasuhiro Sasajima, both on the stage of Identità di Pasta
(Errica Tamani, Identità Golose)

A unique chance that demonstrates how, throughout Italy, people work with great talent and skill. From Niko’s team to Aimo Moroni, 3-4 generations have the chance to meet here
(Cecilia Todeschini, Identità Golose)

Having shared the need to stay together: at last, you could smell the “changing room” atmosphere. And “we” prevailed on “I”
(Pasquale Torrente, Il Convento di Cetara, Salerno)

I was pleasantly dazed. It was a constant shower of marvels, from the moment I arrived to the final dinner at Rebelot with Rodrigo Oliveira. It had been some time since I last stopped for 48 hours to enjoy the slightly vain beauty that moves around the work of a chef :)))
(Mauro Uliassi, Uliassi in Senigallia, Ancona)

The fact I was asked to participate is a bit like when a football player is called to play in the national team. Besides, after 10 years I met my old friend chef Enrico Derflingher
(Daniele Usai, Il Tino in Ostia, Rome)

Quique Dacosta’s two lessons were an extraordinary experience: the abundance of insipiration, ideas and solutions enclosed in a few minutes truly startled me.
(Niccolò Vecchia, Radio Popolare)

Mauro Uliassi, asking for a green tea at the beginning of the dinner at Rebelot while everyone else was drinking cachaça. And then he listed the many commonly used foods that are unhealthy. Struck (and striking) on the way to healthy good food
(Gabriele Zanatta, Identità Golose)

4. the end

SEE ALSO
101 snapshots of Identità Dieci/part one
101 snapshots of Identità Dieci/part two
101 snapshots of Identità Dieci/part three