All the friends of Identità New York

The fifth edition of Identità New York warms up the engines. The debut, to take place the day after tomorrow, on Thursday 9th October, is also the debut of the guest region, namely Campania, through the knowledge of Rosanna Marziale from Caserta, who will hold a lesson with Friulian-American Lidia Bastianich. It will be a chance to promote a territory rich in excellent products, with a programme that was born thanks to the collaboration between Unioncamere and Eataly New York. This year too, Expo 2015, Fipe, Ebnt, Ente Bilaterale Nazionale del Turismo, and Host will be giving their precious support within partnerships that have grown in strength over time.

Such as the collaboration with our all-time main sponsors. Grana Padano, the protagonist with its special maturations available for the chefs, will present a tasting of Grana Padano during the aperitifs that will precede the dinners at the Birreria and through the young testimonial of Progetto Taglio Sartoriale Worldwide, selected during Identità Milano 2014, namely Denny Imbroisi who, on this occasion, has created a dessert made with GPstraordinario. After the dessert, the true Italian-style espresso will be present thanks to our official coffee for the American event ever since the first edition: Lavazza. A daily appointment is set at the end of each lesson: espresso will be served in the classrooms and at the end of the two dinners. However, it will also be possible to taste all the new products from the in-store cafe, all day long.

As usual, the official waters of the event will be Acqua Panna e San Pellegrino [MANCA LINK]., served on every occasion at Identità New York. S.Pellegrino is the official Expo 2015 water, besides being the official water inside Padiglione Italia. Just like Birra Moretti, the official Expo 2015 beer. In New York it will be present through beer pairings both during the lessons and matched with a signature dish to be served on the evenings of Friday and Saturday, during the dinners at the Birreria. On Friday 10th pasta Monograno Felicetti will be the protagonist of the cooking show with Mario Batali and Davide Scabin, the nth validation of the success of this ingredient produced with selected wheat and the pure water of Predazzo, where the pasta factory is located in Trentino. The lesson will be followed by a dish signed by Scabin, which is still top secret. We will find out on Friday night.

The wines from Mirafiore Fontanafredda winery could not be missing, presenting the excellence of Piedmont in the glasses of all the participants in Identità NY, with a selection of products from the Vino Libero project: barolo, barbera, dolcetto, gavi, moscato and many more. Just like last year, the official oil for the event will be represented by Consorzio dell’Olio Toscano, with the goal of promoting the culture of extra virgin olive oil in the American territory, and of confirming the collaboration with the Italian and international fine dining industry. Olive oil tastings will be available during every lesson and at the beginning of both dinners.

This year, the event’s official bubbles will be Franciacorta Docg Berlucchi. Thanks to this, we will toast during the lessons and the dinners, alternating it with the Brut Rosè version. Among the faithful wine producer friends, there will also be Calabrian winery Ceraudo, pioneers of organic wine production with an extreme valorisation of autochthonous grape varieties such as gaglioppo and magliocco not forgetting the masterly interpretation of chardonnay given by Imyr. Marchiopolo wines, Ribolla Gialla and Poncale 2010, will be matched with Davide Scabin’s dishes, as the partners of this brand, Edoardo Marchiorello and Paolo Meregalli, have just opened in New York a restaurant that has Scabin himself in the kitchen, called Mulino a Vino, an extraordinary synergy that has already made lots of noise in the media in New York City.

Last but not the least, Agroittica’s Calvisius caviar, the ingredient that will be the protagonist, with chef Massimo Bottura, of a very secret and never-presented-before creation, made with Russian Oscetra caviar. The final elegant note is dedicated to the impeccable jackets of the chefs, created especially by Bragard.