27-08-2021
The protagonists of the 12th edition of Identità di Pasta, scheduled on Saturday 25th September in Sala Blu 1 at MiCo in Via Gattamelata, Milan (for registrations, click here). From the top left corner: Carlo Cracco, Andrea Berton, Antonio Biafora. Below: Antonio Ziantoni, Domingo Schingaro and Takeshi Iwai
After the digital edition of October 25th, Identità di Pasta returns in person, with many steaming dishes and ideas finally shared vis a vis. It will take place in one month's time, on Saturday 25th September 2021 in Sala Blu 1, with quite a remarkable programme, in coherence with the previous 11 editions. As usual, the session is promoted by Monograno Felicetti, with us since the first edition: it was back in 2010, a lifetime ago in culinary terms. After the initial welcome given by Paolo Marchi, reporter Eleonora Cozzella will host as usual. With her, Riccardo Felicetti, CEO of the pasta factory in Predazzo, Trentino.
Lukewarm spaghettone in a broth of chargrilled fish with sauce of raw tomato, celery and ginger, Carlo Cracco and Luca Sacchi
Pasta shells with fish soup, Andrea Berton
Linguine with black shallot, spring onion and ‘nduja, Antonio Biafora
Tortelli with radicchio, parmigiano and bitter, Antonio Ziantoni
Ziti with sauce of podolico beef chops, with a gratin of caciocavallo, Domingo Schingaro
Spaghetti cacio e pepe à la tsukemen with broth of eel in saor, Takeshi Iwai
Translated into English by Slawka G. Scarso
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad
Che Cavolo di Pasta by Andrea Aprea
Left, chef Carlo Cracco and right Luca Sacchi, his shadow at restaurant Cracco, Milan. Photo Brambilla-Serrani
Carlo Cracco and Luca Sacchi opened the second day in the Auditorium at Identità Milano 2023 with their lecture (photo by Brambilla / Serrani)