Identità di Pasta

Identità di Pasta 94
25-10-2023

Twenty-five years to celebrate the 25th of October, today. It’s the World Pasta Day in the four corners of the planet, it is a day to be lived by being open, sharing one's thoughts without thinking they are the best. Even when they are. The [...]

Identità di Pasta 93
03-03-2023

This newsletter summarises the content of the latest edition of Identità di pasta at the end of January at Identità Milano. Lots of excellent ideas, proposals, thoughts and a common thread relaunched here by Riccardo Felicetti in his co [...]

Identità di Pasta 92
24-01-2023

The lessons at Identità di pasta are never enough. We’ve already celebrated one hundred lessons, up to now, to which we will soon add seven more. The topic is never overcooked. It’s always al dente. Paolo Marchi [...]

Identità di Pasta 91
04-11-2022

There are delicacies that do not come out of their shells, like pizzoccheri from Valtellina, but also Spaghetti all'assassina, an absolute masterpiece, a flagship of Bari. They are not a first course made with leftover ingredients, but pasta cook [...]

Identità di Pasta 90
31-12-2021

In the first piece to follow, Riccardo Felicetti talks of the happy relationship between cooks and pasta producers at a time, like Christmas, that celebrates fresh and filled pasta. But also of the long work that still needs to be done beca [...]

Identità di Pasta 89
07-12-2021

There are many Italian entities in the UNESCO list of immaterial world heritage, and many more are to come: above all, Italian Cuisine in its deepest forms, starting with the one you cook at home, the foundations for osterias and trattorias, restaura [...]

Identità di Pasta 87
30-11-2021

The Time of Responsibility, this is the title that Riccardo Felicetti gave to his opening post in this newsletter fully focused on pasta. It's a strong title, the kind that sticks with you, especially in Italy, a country where blaming o [...]

Identità di Pasta 86
01-06-2021

Luca Cesari, born in Bologna in 1971, curates a blog called ricettestoriche.it and writes about the history of gastronomy for Gambero Rosso. In December last year Il Saggiatore published Storia della pasta in dieci piatti, Dai tortelli [...]

Identità di Pasta 85
02-04-2021

This issue of Identità di Pasta is dedicated to her majesty pasta Carbonara. On Tuesday 6th April we'll celebrate the fifth Carbonara Day, no excuses. As Alessandro Pipero often says, «you can't always ge [...]

Identità di Pasta 84
08-01-2021

I was talking with a screenwriter of commonplaces and we ended up talking of Cortina d’Ampezzo and the Winter Olympics in 2026. It's little under five years to go – but only a couple of months till the 2021 Alpine Ski World Championsh [...]

Identità di Pasta 83
09-12-2020

We didn't do it on purpose to have Identità di Pasta, part of Identità on the road, one month ago, on the same day as the World Pasta Day, which, as per tradition, happens on the 25th of Octob [...]

Identità di Pasta 82
09-10-2020

A series of commitments last week, in Apulia and Salento, lead up to a lunch on Sunday 4th October at Cosimo Russo's restaurant, named after him, in the historic centre of Leverano, in the province of Lecce, tel. +39.375.5351682. O [...]

Identità di Pasta 81
18-08-2020

Many are mourning the loss, at 71, of Giovanni Assante, a magnificent producer of pasta in Gragnano, owner of pastificio Gerardo di Nola. Giovanni had an extraordinary generosity, he was always ready to toss the pasta in the pan, to [...]

Identità di Pasta 80
30-04-2020

Before choosing the recipes for this newsletter, we wondered if, given restaurants are closed and we’re all in quarantine, perhaps we should have a different approach. Perhaps publish recipes more suitable to be made at home, more accessible to [...]

Identità di Pasta 79
03-01-2020

Julius Caesar, in a secluded village on the Alps, was the first to say these words: it’s best to be first in a corner of Gallia, than second in Rome. These words came to my mind while reading the news from Riccardo Felicetti below, ti [...]

Identità di Pasta 78
13-11-2019

The theme of the 2019 World Pasta Day, as illustrated in the following news, is splendid: Al Dente. It’s the blessing/curse of us Italians, because we never seem to fully explain what it means to foreigners. But it’s also d [...]

Identità di Pasta 77
16-10-2019

Identità New York, edition number 10, was many things, one better than the other, what with lessons, the dine around event, tastings and dinners here and there across Manhattan. And there was also time to take a real break and dine at the [...]

Identità di Pasta 76
24-08-2019

Thanks to the efficient work of Gabriele Zanatta, this issue of the newsletter dedicated to pasta has a special value. As usual, it includes excellent and original recipes. However, contrary to previous issues, the eight chefs chosen on thi [...]

Identità di Pasta 75
17-07-2019

With his piece opening this issue of Identità di Pasta, Riccardo Felicetti reminded me of how pasta, basically in all of its shapes, has no part in the history of Milan. Andrea Ribaldone’s Spaghettone Milano is from 2015, [...]

Identità di Pasta 74
17-04-2019

For us organisers, Identità Golose is the Congress with a capital C. First edition in January 2005, 15th, last month. In between, it has grown immensely, so much so that the global programme includes other stories, other paths. [...]

Identità di Pasta 72
26-01-2019

For our first newsletter dedicated to pasta in 2019, we asked 10 journalists, as well as Riccardo Felicetti, what was the best dry pasta dish they have eaten recently - that is to say last year - and we asked the respective authors to give [...]

Identità di Pasta 71
02-01-2019

As the year draws to an end, we thought it would be a good idea to ask the people we awarded in the latest edition of the Guida di Identità Golose to give us a recipe based on dry pasta which, for all sorts of reasons, usually having to d [...]

Identità di Pasta 70
01-11-2018

Back from the Starchefs restaurant congress in Brooklyn, I’m reading a preview of the news in this issue of Identità di Pasta and a thought inspired by the event in New York comes to mind. Over there, the American che [...]

Identità di Pasta 69
27-10-2018

As Matias Perdomo said from the stage of Gastronomika in San Sebastian on Wednesday 10th October, «in Italy a chef, whatever his passport, cannot do without pasta». And then he presented the audience of the 20th edition of the congre [...]

Identità di Pasta 68
14-08-2018

The picture of linguine with clams, almost ready, posted by Riccardo Felicetti on his Instagram account, made me crave some spaghetti of the same kind, a crave I satisfied at Pizzaccia on the beach on Lungomare della Repubblica in Grottamma [...]

Identità di Pasta 67
26-07-2018

A few days ago I finally had lunch at Bistro Aimo e Nadia, in Via Matteo Bandello 14 in Milan, tel. +39.02.48026205, a place of which only good things can be said. It’s hot outside, and cool inside, though you wouldn’t notice at f [...]

Identità di Pasta 66
20-03-2018

I was very happy to read the thoughts of Riccardo Felicetti, as reported in this newsletter. He highlighted a very important detail that’s connected with the theme of Identità Golose 2018. The Human Factor. No matter what the sectio [...]

Identità di Pasta 65
28-02-2018

We often do things without really understanding why. This usually happens because that’s how we’ve always done something, so much so it seems impossible that a different choice can be made. Most of the times this is really the case. Most [...]

Identità di Pasta 64
31-12-2017

On Tuesday the 19th of December I dined at Andrea Berton’s in Milan, which offers the best view you can get after opening in the new neighbourhood of Melchiorre Gioia. I was intrigued by the sequence of the courses. First the perfect Risot [...]

Identità di Pasta 63
16-12-2017

This issue of our pasta newsletter opens with Storie di Pasta, a book by Martina Liverani, the soul of Dispensa. I like the title. It’s essential and conveys a strong sense of story and broadmindedness because there can be stories that are root [...]

Identità di Pasta 62
01-11-2017

Years ago I read a review of a New British restaurant in the heart of London, in the Daily Telegraph. Everything was so-so, a nice mediocrity that would have pleased only future fans of the zero km philosophy: «Nothing special, but how about be [...]

Identità di Pasta 61
18-10-2017

Pasta and pizza. Identità Chicago, which started on Saturday 7th October in the gigantic city on Lake Michigan, presented these two worlds that are a synonym of Italy and that thanks to their very universal character are too often distorted. T [...]

Identità di Pasta 60
03-08-2017

Whenever I’m in Spain, I don’t miss a chance to have Pan con tomate, bread and tomato. I’m crazy about it and I really can’t understand why it’s not popular in Italy. The fact we have bruschetta is not a good answer, bec [...]

Identità di Pasta 59
22-06-2017

Festa a Vico (Equense) 2017 that is to say 400 what with chefs and pastry-chefs, pizzaioli and ice cream makers at work between Sunday 4th and Tuesday 6th June. It was impossible not to find high quality dishes, better if you had a good dose of [...]

Identità di Pasta 58
29-03-2017

Never say never, yet it’s hard to think that we’ll ever tire of dedicating an entire day to pasta at the Milanese edition of Identità Golose. Both because it’s versatile, and because it belongs to the DNA of us Italians. And [...]

Identità di Pasta 57
03-03-2017

I’m proud to give life to Identità di Pasta for the eighth time in a row in Milan. The event, on Sunday the 5th March, will be opened and closed by two Italian cuisine giants, Carlo Cracco and Davide Scabin. I dedicate this gre [...]