The Expo we want

Fabio Abbattista, Leone Felice, Erbusco (Brescia)
«I would like to see the emerging of our capacity to innovate and organise even the most significant events in a simple way»

Ugo Alciati, Guido, Costigliole d’Asti (Asti)
(Italian & international best chefs, 6th-10th May)
«I would like many things, with the icing on the cake: that the whole world would understand how good we are at cooking»

Matteo Baronetto, Del Cambio, Turin
«I would like for Italy to strengthen as a system. For chefs to march together towards a unique thought, respectful of all the different facets»

Italo Bassi, Enoteca Pinchiorri, Florence (to the left)
«I would like for a new Italian Renaissance to begin, founded on food»

Cesare Battisti, Ratanà, Milan
«I would like it to be all that it has not been until now: an exchange of information between cultures in order to truly feed the planet»

Andrea Berton, Berton, Milan
(Contemporary italian chefs, 1st-2nd June)
«I would like for all who will visit Rho to understand the extraordinary level of the food we have in Italy today»

Renato Bosco, Saporè, San Martino Buonalbergo (Verona)
«I would like for food to become the engine of a concrete revolution in our country»

Cristina Bowerman, Glass, Roma
(Contemporary italian chefs, 22nd-23rd June)
«I would like for people to understand that in this moment food and restaurants are essential engines for our economy»

Daniela Cicioni, vegan chef
«I would like for people to understand, through tasting, that vegetal food can give satisfying, pleasing and creative experiences»

Christian e Manuel Costardi, Cinzia, Vercelli
(Contemporary italian chefs, 4th-5th May)
«I would like it to be a large showcase to give value to the peculiarities of each one of us. A starting point, not a goal, to be able to grow as a nation, channelling values such as energy, simplicity, identity»

Carlo Cracco, Cracco, Milan
«I would like chefs to start from here and acquire for themselves an important role in the definition of future agricultural policies»

Pino Cuttaia, La Madia, Licata (Agrigento)
(Italian & international best chefs, 17th-21st June)
«I would like for Expo to give value to craftsmanship. This is why I will bring my children too»

Alice Delcourt, Erba Brusca, Milan
«I would like for food sustainability, in all its facets, with all the main problems that affect each food, to be emphasised and given attention to»

Domenico Della Salandra (Taglio, Milan)
(staff Identità Expo)
«I would like it to be the perfect showcase for our great profession »

Fabrizio Ferrari, Al Porticciolo, Lecco
(Contemporary Italian chefs, 8th-9th June)
«I would like it to become a sharp wedge on which to place the lever of what we, as Italians, are best at doing: cooking»

Gianluca Fusto, Milan
(pastry chef)
«I would like for cultures to be united and understood. And that this great journey among ingredients from all around the world would keep, as its permanent basis, Italy’s exceptional ingredients»

Antonia Klugmann, L’Argine, Dolegna del Collio (Gorizia)
(Contemporary italian chefs, 18th-19th May)
«I would like for food to stand out not as an object but as the result of fatigue and beauty»

Pietro Leemann, Joia, Milan
«I would like it to be the turning point towards a new diet. I would like for people to speak about global hunger, health, and how to cultivate in a better way. I would like it to generate a change, not just words»

Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan
«We would like for the foreign public to get to know us for our gastronomic beauties»

Davide Oldani, D’O, Cornaredo (Milan)
(Italian & international best chefs, 10th-14th June)
«I would like to mention Papa Francesco: ‘There’s food for everyone, but not everyone has food’. I would like for this to begin to become possible»

Simone Padoan, I Tigli, San Bonifacio (Verona)
«I would like for it to be a not-to-be-missed opportunity to show all the infinite facets of Italian cuisine. With common sense»

Andrea Ribaldone, I due buoi, Alessandria (to the left, with the faithful Domenico Schingaro)
(Executive chef Identità Expo)
«I would like us to build together a showcase for a new Italy that looks at the future thanks to, and despite, its great gastronomic history»

Claudio Sadler, Sadler, Milan
«I would like for it to make it possible for us chefs to work better and with more serenity»

Viviana Varese, Alice, Milan
«Most of all, I would like it to communicate that a healthy diet can be available for everyone»

Marco Stabile, Ora d'Aria, Florence (to the right)
(Italian & international best chefs, 13th-17th May)
"I would like for it to be the ideal table of the powerful people who will fix the world: gastronomy will be the new gospel"