Luigi Scordamaglia
Puff of iced seawaterby Corrado Assenza
Dal Mondo L'Enigma è risolto: il nuovo Albert Adrià a Barcellona
Born in 1980, Dabiz Muñoz opened his most important restaurant, DiverXo, in 2007 (All photos from Brambilla/Serrani)
Happiness is revolutionary. Dabiz Muñoz, the postpunk chef of DiverXO, says this is what he learnt from the pandemic. «I learnt I want to have fun. I learnt I want to be happy. I learnt I want to cook». And who are we to stand between this 42-year-old and his dream?
Muñoz presents himself from the stage of Identità Milano 2022 in an interview guided by Paolo Marchi. Before the talk, a video that is a small masterpiece of greenway vision. Six pompous and bored guests sitting at a table at DiverXO first find themselves smiling, and then break any limit as the dishes arrive, transforming the dinner into a pochade. A luxurious, beautiful, bad-mannered film of which Marchi says, at the end: «If you don't feel like making love, after watching it, well, nada mas».
Translated into English by Slawka G. Scarso
Roman, now living in Milan, sommelier, he's reporter of Il Giornale. He's been writing about taste for years
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