Marco Reitano
Dumplings with squill-fishes, artichokes and sweet potatoby Moreno Cedroni
Dall'Italia Vito Mollica: «Non mi interessa solo il piatto, ma come la ristorazione può cambiare una città»
Dossier Dessert is a classic of Identità Milano (all photos from Brambilla / Serrani)
While in the Auditorium we're still celebrating the gold medal in Lyon, the aromas of a glycaemic peak are starting to spread. We're waiting for the guests of Dossier Dessert, the sweet moment of Identità Milano 2022, always in partnership with Valrhona, a brand of excellence in the chocolate industry.
Titti Traina
Paolo Griffa
Dessert (also) as a game
Paula Stakelum
Roberta Merolli and Giovanni Solofra
Guido Castagna
Translated into English by Slawka G. Scarso
Christian Mandura on the stage with Carlo Passera, who presented his lesson (All photos are from Brambilla/Serrani)
Pierluigi Fais, with two members of his brigade, gave a practical demonstration of how to fully use sheep's meat (All photos from Brambilla/Serrani)
Fabrizio Nonis, Riccardo Forapani, Carlo Mangini and Paolo Gennari on the stage of Sala Blu 2 for the first lesson of Identità di Formaggio in partnership with Parmigiano Reggiano