10-10-2014
The first of the five lessons at Identità New York number five was totally Italian and totally female. Two female chefs, separated by one generation and by the lots of kilometres to cover in order to reach Lidia Bastianich’s native Friuli – she’s long been fully settled in New York – and Rosanna Marziale’s Campania, the fresh face of Le Colonne in Caserta. «There are many women cooking in Italy», Lidia breaks the ice «but men always take all the merits so I’m very happy to be here with a great woman chef from my country, working with great products».
Mozzarella ball, the ball made with buffalo milk mozzarella and filled with capelli d’angelo by Rosanna Marziale
The books of the two speakers were well displayed at the entrance
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by
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. twitter @gabrielezanatt instagram @gabrielezanatt