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IG2022: the future is now

Reportage "The Future is Theirs" at Identità Milano 2022: Christian Mandura

The chef and patron from restaurant Unforgettable in Torino presented his format of contemporary dining and his work on vegetables

19-05-2022 | 11:00
Christian Mandura on the stage with Carlo Passera

Christian Mandura on the stage with Carlo Passera, who presented his lesson
(All photos are from Brambilla/Serrani)
Read | 19-05-2022 | 11:00 | IG2022: the future is now

Reportage "The Future is Theirs" at Identità Milano 2022: Pierluigi Fais

At the congress, the cook and entrepreneur from Cagliari, patron of Josto, Etto amd Framento told us of how he uses sheep's meat in his menu, using every part of the animal

17-05-2022 | 11:00
Pierluigi Fais, with two members of his brigade, g

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)
Read | 17-05-2022 | 11:00 | IG2022: the future is now

Identità di Formaggio at Identità Milano: all about cheese, minute by minute

Riccardo Forapani, Carmen Vecchione, Davide Oldani and Michele Casa dei Massari in the section of the congress organised in partnership with Parmigiano Reggiano. Here is what they told us during their lessons

15-05-2022 | 11:00
Fabrizio Nonis, Riccardo Forapani, Carlo Mangini

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
Read | 15-05-2022 | 11:00 | IG2022: the future is now

Carlo Cracco: travelling is a necessity

The chef from Vicenza opened the second day at Identità Milano 2022 with a very engaging lesson, in which he also presented his interpretation of borsch, thinking of Russia and Ukraine: «Food unites, it doesn't divide»

13-05-2022 | 11:00
Carlo Cracco on the stage with Paolo Marchi (All

Carlo Cracco on the stage with Paolo Marchi
(All photos from Brambilla/Serrani)
Read | 13-05-2022 | 11:00 | IG2022: the future is now

Enrico Bartolini and the four tassels that make the cuisine of the future: time, people, offer and ingredients

The most starred chef in Italy talked at the congress of his Milano and of how the restaurant offer is changing at Mudec. And he made three dishes that represent his idea of "The Future is Now"

11-05-2022 | 11:00
Enrico Bartolini protagonist at Identità Milano

Enrico Bartolini protagonist at Identità Milano 2022. All the photos are from Brambilla-Serrani
Read | 11-05-2022 | 11:00 | IG2022: the future is now

Antonia Klugmann on the stage of Identità Milano with her sensitive cuisine

The chef from L'Argine a Vencò is a precious representative of Italian cuisine. She reminds us that you don't need complex techniques, but to be respectful of ingredients

09-05-2022 | 11:00
Antonia Klugmann with Gabriele Zanatta, who prese

Antonia Klugmann with Gabriele Zanatta, who presented her lesson
(Photos form Brambilla/Serrani)
Read | 09-05-2022 | 11:00 | IG2022: the future is now

Soren Ledet, Geranium: «We must work so that people have a good time, not to impress them»

The co-patron and general manager of the restaurant in Copenhagen says: «It's not the stars or the awards that define you as a person. And we will not open any more restaurants: without time for ourselves we can go mad»

07-05-2022 | 11:00
Søren Ørbek Ledet, co-patron, general manager an

Søren Ørbek Ledet, co-patron, general manager and wine director at restaurant Geranium in Copenhagen, portrayed by Brambilla/Serrani
Read | 07-05-2022 | 11:00 | IG2022: the future is now