For the next few days Il Forno will host the English version of the report my good friend Muccapazza (from Il Gastronomo Riluttante) will be doing from Identità Golose, arguably the most interesting event dedicated to fine cuisine in Italy. For once I'll give up my role as author and translate the material that Muccapazza will write in Italian. I hope those interested in Italian fine dining will enjoy our combined effort. The original post in Italian can be found here.
Between the end of January and the beginning of February, Palazzo Mezzanotte in Milan will host Identità Golose and Dossier Dessert. In contrast to the first edition of the event, this year what will effectively take place is two congresses in one: both aspects underline one moment of the meal, each with its own identity, savory and sweet. The desire is to give way to a meeting of the savory and the sweet world, two realities that have problems understanding each other on the day to day practical basis of restaurant kitchens.
According to Paolo Marchi, the man behind Identità Golose, time has come for these two realities to talk to each other, building a bridge between them and possibly even to the world of pastry shops working outside the restaurant logic and rhythms.
Identità Golose will be a meeting that will offer three days between savory and sweet "identities", livened up first by chef ready to confront themselves, discuss and think together for two days (30th and 31st January), and then, on the same stage, by the pastry chefs, who'll close the event on the 1st of February.
Dossiert Dessert will be the so called cherry on the cake of Identità Golose: Monday 30th of January will be completely dedicated to ice creams, the next day will be dedicated to a special program studied by Valrhona for the occasion, dedicated to the study of a dessert menu, without being exclusively dedicated to chocolate. And the 1st of February? It will be a surprise. Sweet and savory, clearly.
Read on to find out the program of the event...