{"id":10006213,"date":"2019-04-04T12:47:00","date_gmt":"2019-04-04T10:47:00","guid":{"rendered":"http:\/\/thesignmoak.com\/?p=10006213"},"modified":"2021-03-01T15:28:02","modified_gmt":"2021-03-01T14:28:02","slug":"identita-golose","status":"publish","type":"post","link":"https:\/\/thesignmoak.com\/en\/identita-golose\/","title":{"rendered":"Identit\u00e0 Golose: chefs have the task to build new memories."},"content":{"rendered":"

Sicilian excellence also a protagonist at the food and wine convention.<\/h3>\n

On the occasion of its 15th<\/sup>edition, the <\/span>Identit\u00e0 Milano 2019\u00a0<\/span><\/b><\/a>convention directed the best of the food and wine sector towards itself. Main theme of the event held from March 23rd<\/sup>to 25th<\/sup>was \u201cThe Human Factor \u2013 Building New Memories<\/b><\/span>.<\/p>\n

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Out of the high number of appointments, the one with Massimo Bottura<\/strong>(picture on top), best chef in the world, of the Osteria Francescana in Modena is worth mentioning. \u201cI believe \u2013 <\/em>he maintained\u00a0\u2013 that in 2019 a chef is much more than just the sum of his or her recipes.\u00a0<\/em>Our restaurants are like Renaissance workshops where we produce culture, generate knowledge, and open awareness.\u201d<\/em><\/p>\n

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Heinz Beck<\/figcaption><\/figure>\n

From the top chef in Italy (and worldwide) to one who made of Italy his home: Heinz Beck<\/strong>, three-Michelin-starred chef of restaurant La Pergola in Rome. His executive Giovanni Solofra<\/strong>(picture top right) joined him on stage. The Michelin-starred chef masterfully directs the kitchen of St. George Restaurant in Taormina. \u201cWhen I arrived in Italy<\/em>– said Beck – I had to reconsider everything I had done before. I understood that one always has to be open to innovation, but follow one\u2019s own instinct rather than trends.\u201d<\/em><\/p>\n

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Ciccio Sultano and Gabriella Cicero<\/figcaption><\/figure>\n

Even Sicily expressed its excellences on the Milanese stage. Ciccio Sultano<\/strong>, two-Michelin-starred chef of the restaurant Il Duomo in Ragusa, was awarded the \u201cArtigiano del Gusto<\/strong>\u201d prize. \u201cI would like to thank Francesco Zonin and Identit\u00e0 Golose, but above all my suppliers: those who work the land to those who breed\u201d<\/em>– said Sultano. \u201cI particularly like this award, as it reaffirms the bond between those who cook and those who provide the ingredients for us to start preparing great dishes.\u201d<\/em><\/p>\n

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Pastry chef Corrado Assenza<\/strong>of Caff\u00e8 Sicilia in Noto also acted as a guest speaker. He brought a piece of his island to Milan, illustrating preparations with genuineness, natural sweetness and simplicity as leading thread. His answer to the question whether he would open a pastry shop in Milan: \u201cI prefer staying in Noto. People can come and visit me at Caff\u00e8 Sicilia<\/em>.\u201d<\/p>\n

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Martina Caruso<\/figcaption><\/figure>\n

Martina Caruso<\/span><\/b>, Michelin-starred chef of restaurant Signum in Salina and winner of the Michelin Female Chef Award\u00a0<\/b>2019, created a dish in which she enhanced every part of the red mullet, accompanying it with a traditional fish stew and samphire sauce.<\/span><\/p>\n