Identità Golose 2017

Only a few days until one of the most anticipated culinary events in the gastronomy industry arrives in Milan: the 2017 edition of Identità Golose.

For those who have not yet figured out what we are talking about, the first Italian meeting of chefs and pastry chefs was conceived and founded by Paolo Marchi in 2004. Inaugurated initially without much fanfare, this event has now reached its thirteenth anniversary, and is now not only eagerly anticipated by those in the industry, but also from lovers of fine dining and other restaurants from all over the spectrum.

This year’s theme closely relates to last and is all about the journey. The journey, understood in its broadest sense is one of migrations of peoples, cross-pollinations of of cultures and traditions, sharing of products, ideas, and uses. “It’s a way to reiterate broader issues such as rampant consumerism and globalization… Everyone travels: People travel, products travel, ideas travel”, says Marchi.

Every year there are more and more guests, events, meetings, interviews and opportunities for sharing and knowledge provided by the conference. It will be interesting to see how chefs and industry experts address the theme, each with its own point of view. The event will last 3 days from March 4-6. Flawless Milano has chosen Monday to attend and bring you updates throughout the day. The lineup includes many important names, and will open with a speech from Carlo Cracco, Camanini, Lorpirore and close with the best chef in the world: Massimo Bottura.

Turning to lunch, Cantine Ferrari and the World’s Best Restaurants will present on the art of hospitality, with spots from Umberto Bombana and Søren Ledet. In the afternoon, they will be joined by Niko Romito, and there will also be several offerings from South American such as Palmiro Ocampo, Rodolfo Guzman and the extravagant Angel Leon. Tasked with wrapping up conference are Hilde Soliani and Enrico Bartolini.

We look forward to being there and telling you all about the new trends innovations and technology at the forefront of haute cuisine.