06-10-2020
The nine speakers of Pasticceria italiana contemporanea, Sunday 25th October, the entire day in Sala Blu 2 at Identità Milano 2020, in collaboration with Petra® Molino Quaglia and Valrhona. Top row, from the left Corrado Assenza (Caffè Sicilia, Noto - Syracuse); Nicola Olivieri (Olivieri 1882, Arzignano – Vicenza); Gianni Zaghetto (Pasticceria Racca, Padua). In the middle row: Angelica Giannuzzi (Pashà, Conversano - Bari); Fabio Longhin (Pasticceria Chiara, Olgiate Olona - Varese); Anna Sartori (Pasticceria Sartori, Erba - Como); bottom row Diletta Zenna (Lazzaro 1915, Pontelongo – Padua); Nicola Di Lena (Seta del Mandarin Oriental, Milan); Fabrizio Fiorani (Pastry consultant). TO REGISTER IN IDENTITÀ MILANO 2020, CLICK HERE AND FOLLOW THE INSTRUCTIONS
Identità Milano 2020 will have two great moments dedicated to the art of desserts, just like what happened in the past few years. This time, however, their order will be reversed: in 2019 Dossier Dessert started on the Saturday afternoon, while Pasticceria italiana contemporanea took place the entire Monday. This year is the opposite: Dossier Dessert in the Auditorium on Monday, while Pasticceria italiana contemporanea (in collaboration with Petra® Molino Quaglia and Valrhona) will take place on the Sunday, the entire day in Sala Blu 2 where we'll investigate the development of Italian pastry-making in a long and detailed focus.
Corrado Assenza preparing his cassata; this should have been the emblem-dish of Identità Milano 2020, in March, before the postponement due to Covid-19
Gianni Zaghetto (Pasticceria Racca, Padua), to the right
Nicola Olivieri (Olivieri 1882, Arzignano – Vicenza)
Angelica Giannuzzi and Antonio Zaccardi of Pashà in Conversano, portrayed at Identità Golose Milano
Fabio Longhin (Pasticceria Chiara, Olgiate Olona - Varese)
Anna Sartori (Pasticceria Sartori, Erba - Como)
Diletta Zenna (Lazzaro 1915, Pontelongo – Padua) with husband Piergiorgio Siviero
Nicola Di Lena (Seta del Mandarin Oriental, Milano)
Fabrizio Fiorani
Then, at 5.50 pm, the last to speak will be Fabrizio Fiorani, "Best Pastry Chef" for the Asia's 50Best Restaurants when he was working in Tokyo at Luca Fantin's restaurant. He's now a pastry-consultant and gave us a good presentation of his ideas here, see Fabrizio Fiorani: portiamo nell'alta cucina il gelato, la zuppa inglese.
Translated into English by Slawka G. Scarso
TO REGISTER IN IDENTITÀ MILANO 2020, CLICK HERE AND FOLLOW THE INSTRUCTIONS
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief
Some of the speakers who will talk in the Auditorium at the 18th edition of Identità Milano, from the 28th to 30th of January
THE FULL PROGRAMME HERE TO REGISTER, CLICK HERE
The 18th edition of Identità Milano 2023 is just around the corner. HERE IS THE COMPLETE PROGRAMME IN PROGRESS