Identità di Pasta is back at the congress, on Saturday 25th September

Identità di Pasta, a classic of Identità Golose, is back with many prominent speakers. Here is the programme

27-08-2021
The protagonists of the 12th edition of Identità

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 CraccoAndrea BertonAntonio Biafora. Below: Antonio ZiantoniDomingo Schingaro and Takeshi Iwai

After the digital edition of October 25thIdentità 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

Lukewarm spaghettone in a broth of chargrilled fish with sauce of raw tomato, celery and gingerCarlo Cracco and Luca Sacchi

10.30 a.m.
Carlo Cracco (Cracco in Galleria, Milan)
As in the latest editions, the first lesson at Identità di Pasta will be handed to Carlo Cracco, a veteran both of the congress and of this format dedicated to pasta, whether fresh or dry. To certify the goodness of his ideas, we want to recall some of the dishes presented in over ten years: Rigatone with mastic resin and raw porciniFusillotto with smoked butter, Tribute to Gualtiero Marchesi 2018Spaghettone Il Valentino with red cabbage, cocoa grue and salmon roeSpaghettino provola, lemon and capers… And finally Lukewarm spaghettone in a broth of chargrilled fish with sauce of raw tomato, celery and ginger, conceived with his chef Luca Sacchi and still in the menu in Galleria Vittorio Emanuele II. A fabulous new-generation pasta salad.

Pasta shells with fish soup, Andrea Berton

Pasta shells with fish soupAndrea Berton

11.30 a.m.
Andrea Berton (Berton, Milan)
Pasta and leek (the topic of the lesson at Identità Golose 2015). Kamut spaghetti with wild herbs and sea snails. A fabulous minestrone with Subbiotti and Spaghettini in dessert version presented in October last year. Should we add more to give an idea of the feeling this chef from Friuli has for dry pasta? A non-fading mark in his habits, left for the first time many years ago by his maestro Gualtiero Marchesi.

Linguine with black shallot, spring onion and ‘nduja, Antonio Biafora

Linguine with black shallot, spring onion and ‘ndujaAntonio Biafora

12.30p.m.
Antonio Biafora (Hyle, San Giovanni in Fiore-Cosenza)
A debut on the stage of Identità di Pasta for the cook from Cosenza, new chef of the year for the Identità Golose 2021 Guide. He promotes the universality and versatility of dry pasta, which should know no boundaries. This is proven by his recent Linguine with black shallot, spring onion and ‘nduja, a dish that mixes Asian, Mediterranean and Calabrian influences.

Tortelli with radicchio, parmigiano and bitter, Antonio Ziantoni

Tortelli with radicchio, parmigiano and bitter, Antonio Ziantoni

3.30 p.m.
Antonio Ziantoni (Zia, Rome)
After Biafora this Roman chef will take the stage for the first lesson of the afternoon, after lunch. Surprise of the year 2020 for the Guida di Identità Golose, Ziantoni and his staff soon reached popularity among the Roman and Italian public. This is thanks to neat skills, sound foundations and a certain instinct for pasta, even the fresh kind. His Tortelli with radicchio, parmigiano and bitter are splendid.

Ziti with sauce of podolico beef chops, with a gratin of caciocavallo, Domingo Schingaro

Ziti with sauce of podolico beef chops, with a gratin of caciocavalloDomingo Schingaro

4.30 p.m.
Domingo Schingaro (Due Camini a Borgo Egnazia, Savelletri-Brindisi)
New lesson, another debut for another cook from southern Italy: Domingo Schingaro, an Apulian talent, who has brought one star to Borgo Egnazia since the 2018 Michelin Guide. Our palate recalls the joys of those Ziti with a sauce of podolico beef chops, with a gratin of caciocavallo, cooked at the Hub of Identità Golose Milano and also available for delivery earlier in January. Pure deliciousness. And there will be more to come on Saturday 25th September.

Spaghetti cacio e pepe à la tsukemen with broth of eel in saor, Takeshi Iwai

Spaghetti cacio e pepe à la tsukemen with broth of eel in saorTakeshi Iwai

5.30 p.m.
Takeshi Iwai (Aalto,Milan)
Only a few days ago we published an article about Takeshi Iwai's tsukemen, a dish that granted the chef from Aalto – the restaurant of Claudio Liu in Porta Nuova, Milan – the stage of Identità di Pasta. «The power of food», the cook originally from Ibaraki told us - «is that it has infinite possibilities of becoming something else». Hence, the classic soba that would be soaked in broth in Tokyo, in Milan turns into spaghetti cacio e pepe to be dipped into a broth of eel in saor. The magic of pasta.

 

Translated into English by Slawka G. Scarso