From the 4th to the 6th of March, the 2017 edition of Identità Golose Milano, an internationally-renowned gastronomic conference, took place. This year, the standard of the previous edition, under the theme of “freedom”, was joined by the concept of “Travel” (La forza della libertà: il viaggio). In the words of Paolo Marchi, creator of the event, “it’s a reference to the fact that what’s considered essential in a specific dish is often unnecessary a few kilometres away. That’s freedom”.
The event devoted a whole day to international pastry-making trends, with chefs like Mark Welker (Eleven Madison Park, New York) or Andrea Dopico (Mandarin Oriental, Barcelona), amongst others. There was also a space for speeches devoted to Lombardy and its products, the Italian region invited to this edition.
On the second day, internationally-renowned chefs gave their point of view on freedom of expression in the kitchen and the result of their journeys and experiences. Amongst the speakers were chefs like Paul Pairet talking about the multi-sensory restaurant Ultraviolet (Shanghai), Christian Puglisi (Relæ, Denmark) on the evolution of the experience of taster menus, Jun Lee (Soigné, Seoul) on the universal nature of dough and how its preparation unites gastronomic culture all over the world, and Heinz Beck (Pergola, Rome) who explained the importance of travelling for creation.
Finally, each day concluded with ingenious presentations by chefs who need no introduction like Massimo Bottura (Osteria Francescana, Modena), who spoke about the past, present and future of his restaurant, Rodolfo Guzmán (Boragó, Chile) on the internationalisation of gastronomy, or Ángel León himself (Aponiente, Cádiz) on the new horizons for the cooking of seafood.
Once again the event was a success and continues to grow, discovering new frontiers both in terms of its format and its content. Paolo Marchi, the event’s creator and organiser, pointed out that “if you offer something that’s worthwhile, you’ll always be rewarded”.
Image’s source: Identità Golose