Stars of Italy

The exhibition and congress "Identità golose" were held in Milan on March 3-5, at the time of the parliamentary elections, and were a little in the shade, since all the media space was occupied with elections.

The MiCo congress center had its own stars, and the "three Michelin stars", such as Massimo Bottura or Norbert Niederkofler, and a lot of two and one stars chiefs.

Norbert Niederkofler, photo WEB

The exhibition was held for the 14th time, and every time it gathers more and more specialists and guests. More than 1250 journalists and bloggers, hundreds of chefs, more than 15,000 visitors with not a cheap ticket, 50 euros a day - this event has become one of the most important in Italy.

As noted by Paolo Marchi, founder of the exhibition "Identità golose", "The international character of the event has always been our sign, it's true. But earlier it was possible to say that this is a unique event that the great Italian chefs never miss, and for foreigners this is just one of the important events where it is desirable to be. After EXPO 2015, and especially now, the chefs from around the world are asking to be included in the Milan program and really want to be there. And for them this is an exceptional event, where they must necessarily be. "

The exhibition "Identità golose" is held for the 14th time, photo © Evgeny Utkin

For example, Will Guidara, co-owner of the Eleven Madison Park restaurant in New York, wanted to participate in "Identità golose". His restaurant was the best in the world according to The World's 50 Best Restaurants, leaving Massimo Bottura with his restaurant Osteria Francescana in second place. But besides the exhibition, he also wanted to visit Milan and visit the new restaurant Carlo Cracco to try some of his pasta dishes. Crakko has just opened a five-story restaurant, in the heart of Milan, in the gallery of Vittorio Emanuele, and it is already difficult to find a free place.

The restaurant of Daniel Humm (left) and Will Guidara (right) took first place in The World's 50 Best Restaurants in 2017, photo WEB

The subject of the event was "The Human Factor". The congress managed to collect both great world chefs and students who could participate in master classes, presentations, feel the taste of food cooked by Michelin masters, and communicate with them. And the maestro stressed that their success is to a large extent not their personal achievement, but the whole team of cooks and employees who work with them.

The subject of the event was "The Human Factor", photo © Evgeny Utkin

And eminent masters with pleasure learned from their colleagues. To someone, such as Massimo Bottura, the queue lined up, as in the mausoleum of Lenin in the Soviet years. To the other chefs queues were smaller, but all the halls were crowded. Young Floriano Pellegrino and Isabella Poti held a presentation "the basis of taste."

Floriano Pellegrino and Isabella Poti, photo © Evgeny Utkin

I was fortunate enough to try the "best pizza in the world" from Franco Pepe, from the pizzeria "Pepein Grani", which won first place in the "50 Top Pizza" rating. Pepe, by the way, unexpectedly added lime to pizza, having achieved a unique taste.

At his pizzeria, in Caillazzo, he arranges "unhurried" pizza tasting. And while he cooks a dozen different pizzas, in the hall other visitors have time to eat about 200 others. Prior to him, Andrea Aprea, the chief of the VUN restaurant at the Park Hyatt Hotel in the center of Milan (2 Michelin stars), who talked about how important it is for food to evoke positive emotions.

Franco Pepe and Evgeny Utkin, photo © Evgeny Utkin

The gastronomic congress passed approximately like this: a famous chef went out, and with the help of his assistants he prepared his own dish, telling in detail how it is done, what ingredients, and the participants in the hall watched, studied, recorded recipes and details, and sometimes tried the resulting food.

Gastronomic congress, photo © identitagolose

There were enough with positive emotions, especially when these dishes could be tried. Many chefs used seasonal products grown in the zone where they are located. Alessandro Gilmozzi, the chief of the restaurant El Molin in Cavalese, in the Dolomite mountains, told about fresh milk. It is given by cows that eat only grass or hay of alpine meadows, because of it unique cheeses are obtained. I also learned that in the MUDEC museum, where an exhibition dedicated to Frida Kahlo is currently taking place, Enrico Bartolini opened a Michelin restaurant.

Enrico Bartolini opened the Michelin restaurant in the MUDEC museum, фото WEB

And the exhibition was also very interesting. At the stand of Olitalia it was possible to find out that there are different varieties of olive oil that are used with fish, meat, salads or pasta. For example, fish dishes use a more delicate oil, for meat dishes - with a stronger pronounced flavor. Very tasty olive oil (all the products could be tried) was found by Paolo Borzatta, the founder of I&P Olio.

Paolo Borzatta has very delicious olive oil, photo © Evgeny Utkin

Nobuya Niimori, chief of the Japanese restaurant "SUSHI B" in Milan, treated dishes from konjak and marble beef (Joshu Wagyu). And of course, many different pasta and risotto on Italian stands, cooked right there in different ovens.

It was possible to find even the automatic device of the company Gourmet Services "Waveco - next cooking generation", which prepares food using ultrasound. By the way, the meat turned out tender and prepared very quickly. At the exhibition it was possible to learn that La Perla is not only a brand of exquisite underwear, but also delicious chocolate from Turin.

ALMA DE LUX Liqueurs, photo © Evgeny Utkin

And of course, all this abundance of food could be drunk with wonderful wine. Like sparkling Ferrari and Berlucchi, or red and white wines of all regions of Italy. For connoisseurs of wine was even a special place. But is was a surprise by the company ALMA DE LUX, which showed about forty liquors, decorated as expensive perfume. Of course, Italy will not be surprised by limoncello or liquor from mandarins, but from tomatoes - it was a big surprise.

Evgeni Utkin, Milan, Italy

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