The seven speakers at Pasticceria italiana contemporanea, in partnership with Petra® Molino Quaglia and Valrhona, on Sunday 26th September in Sala Blu 2 at Identità Milano. From the top left corner Corrado Assenza (Caffè Sicilia, Noto - Siracusa), Fabio Longhin (Pasticceria Chiara, Olgiate Olona - Varese), Nicola Olivieri (Olivieri 1882, Arzignano - Vicenza), Luca Lacalamita (LuLa - Pane e Dessert, Trani). From the bottom left corner, Francesca Castignani (Pasticceria Belle Hélène, Tarquinia - Viterbo), Pino Ladisa (Pasticceria Pino Ladisa, Bari Poggiofranco - Bari) and Gianluca Fusto (Fusto Milano - Milan)
Identità Milano 2021 will enjoy the usual sections of the Congress dedicated to pastry-making: on top of Dossier Dessert (in partnership with Valrhona) in the afternoon of Monday 27th September with Enrico and Roberto Cerea of Da Vittorio in Brusaporto (Bergamo) , Mauro Uliassi and Mattia Casabianca of Uliassi, in Senigallia (Ancona) and Ciccio Sultano with Fabrizio Fiorani of Ristorante Duomo in Ragusa, the debuting sweet section will be on Sunday 26th September with Pasticceria italiana contemporanea (in partnership with Petra® Molino Quaglia and Valrhona). Seven speakers will take the stage of Sala Blu 2 throughout the entire day, sharing their vision of the future of Italian pastry-making.
Established maestri and young talents will speak in turn, to fully represent the evolution of this art, starting from its strongest roots, through admirable and authentic interpretations. First, a great ouverture with a dear friend of the Congress, as well as a lighthouse of current culinary thought: the maestro pastry chef at Caffè Sicilia in Noto, Corrado Assenza, will offer the first “leg” of a rich programme that will begin at 10,30. We will meet Assenza again during that same day, inside the Auditorium, first at 11,40 with the tribute to Andrea Paternoster, the “king of honey” who recently passed away, with Massimiliano and Raffaele Alajmo, and Alfio Ghezzi; then, at 12,10, sharing his thoughts again with Massimiliano Alajmo.
Corrado Assenza, never missed an edition of Identità Milano over the years
Fabio Longhin of Pasticceria Chiara in Olgiate Olona (Varese)
Nicola Olivieri with host Cristina Viggè at Identità on the road
Luca Lacalamita of LuLa- Pane e Dessert, explains with a sign what LuLa is not
Francesca Castignani of Pasticceria Belle Hélène in Tarquinia (Viterbo). Photo from the website pasticceriabellehelene.it
Pino Ladisa of Pasticceria Pino Ladisa in Bari. Photo from pinoladisa.it
Gianluca Fusto and Linda Massignan, from pastry-shop Fusto Milano. They're partners in life and at work
HERE IS THE COMPLETE PROGRAMME OF IDENTITÀ MILANO 2021
To register at Identità Milano 2021, click here and follow the instructions.
Translated into English by Slawka G. Scarso
Born in Irpinia in 1991, she studied Foreign Languages at university, and then International Studies. But then she followed her heart and so her love for hospitality was born in the New Forest (U.K.). Her love for food had always been alive and kicking. After manging the hospitality at Identità Golose Milano, today she reports on flavours for Identità Golose. Isa travels, and tastes. She keeps her sensations alive through words.
On the stage of Identità Milano 2022, the ABC of gelato, three interpreters of Italian gelato (at home and outdoors): Assenza Corrado (Caffè Sicilia, Noto), Brunelli Paolo (Gelateria e Cioccolateria Brunelli and Combo, Senigallia) and Casone Matteo (La Glace Alain Ducasse, Paris). Photos from Brambilla-Serrani
Dossier Dessert is a classic of Identità Milano (all photos from Brambilla / Serrani)
Il Tiramisù by Gianluca Fusto