All the speakers at Identità Marchesi, the event conceived by Riso Buono and Identità Golose to celebrate the 40th anniversary of Gualtiero Marchesi's Riso Oro e Zafferano, on Thursday 9th December 2021 at the Hub in Via Romagnosi
What a morning of magnificent anecdotes and important content took place at the Hub of Identità Golose, as a tribute to Gualtiero Marchesi. There was a special anniversary to celebrate, the 40th of Riso Oro e Zafferano, the most famous square enclosed in a gold and black circle. An anniversary that led Cristina Guidobono Cavalchini of Riso Buono to «join the dots», and summon in the same room the people who had to do with the most celebrated recipe of the maestro who left us four years ago this December.
The event started with an old video in which Marchesi explains all the steps of the preparation. On that specific occasion, however, because this dish was never executed just in one way, sculped for eternity, but in many. «I start in an unconventional way», Gualtiero debuted in the video for the Swiss television, «not with onion but with a small piece of butter. The rice is a semifino padano, not rich in starch…». And from that moment on, the legend begins.
It all started in 1981, on the occasion of a dinner in honour of the owner of a factory that made gold leaf. A few years later, it was a work on the colour yellow, conducted by photographer and friend Riccardo Marcialis, that inspired the maestro to put that small masterpiece in the menu of the restaurant in Via Bonvesin de la Riva in Milan.
Gualtiero Marchesi in the video in which he presents all the steps to make the Riso
A sequence of Riso oro e zafferano prepared at the Hub of Identità. The dishes were prepared by Osvaldo Presazzi, chef at Terrazza Gualtiero Marchesi inside the Grand Hotel Tremezzo, with his staff
Francesca Barberini and Alberto Capatti
Davide Oldani joining online from Cornaredo
MARCHESIANS. Elio Sironi, Riccardo Camanini, Antonio Ghilardi, Fabrizio Molteni and Andrea Berton
Gualtiero Marchesi/Opere, Works, Cinquesensi editore. A perfect summary of Marchesi's sense of aesthetics (47.50 euros, buy it online)
Translated by Slawka G. Scarso
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes.
The Camanini brothers, Giancarlo and Riccardo. Their Lido 84 in Gardone Riviera (Brescia) won the 8th place in the 50 Best. Photo Settimio Benedusi
Riccardo Camanini shows the audience at Identità Milano 2022 one of the jars in which he gave a special treatment to pasta
(All photos from Brambilla/Serrani)