One of the biggest chefs’ conferences of the year, Identità Golose was held in Milan between March 23-25. The S.Pellegrino-sponsored event, now in its 15th year, gave the stage to some of the world’s best chefs to cook and present their philosophy over the three days.
The principal theme of this year was “The Human Factor: Creating New Memories”. Creation of food memories, culinary identity, biodiversity and connecting with communities and the sense of team were just a few of the topics that resonated at this year’s event.
The S.Pellegrino 120 Year Experience Table
During the course of the event, S.Pellegrino welcomed visitors with an immersive journey back in time through S.Pellegrino's Experience Table dipping into the four chapters of the iconic waters most defining moments. The Experience Table was attended by the public at the conference, but also some of the world’s best chefs including Dominique Crenn. Pizza star Gino Sorbillo was amongst the chefs who cooked at the S.Pellegrino stand for a very enthusiastic audience, many of which were lucky to try his famous Neopolitan montanara pizza. Also present was Peruvian chef Elizabeth Puquio Landeo, finalist of the Latin America of S.Pellegrino Young Chef 2018 and winner of the Fine Dining Lovers People's Choice Award 2018 presenting a Peruvian and Italian influenced tasting dish of white fish, artichoke and Parma ham created especially for the occasion. On the closing day chef Alessandro Rapisarda of Casa Rapisarda, in Ancona, Italy, and Italian winner of S.Pellegino Young Chef 2016 and winner of Acqua Panna Contemporary Italian Award 2016, brought a sea breeze to the S.Pellegrino stand with his new sea-scented yoghurt dish made of sea urchin, seaweed and raspberry.
A Tribute to Alain Ducasse by Andrea Berton, Massimo Bottura, Carlo Cracco, Davide Oldani
Italian chefs and ex-pupils of Alain Ducasse, Andrea Berton, Carlo Cracco, Davide Oldani and Massimo Bottura joined forces on the Identità Golose main stage to pay tribute to the legendary French chef in front of a packed audience. Each of the four chefs prepared a dish that was based on the theme of memories and connections, with chef Ducasse present on stage to taste their creations. The chefs’ dishes showed crossovers of French and Italian ingredients and techniques, of which recalled their own personal stories of working with chef Ducasse.
Read more about S.Pellegrino’s 120 Year Anniversary, the Limited Edition Bottles and S.Pellegrino’s belief in nurturing and supporting young culinary talent through S.Pellegrino Young Chef, and follow all the exciting developments in the world of gastronomy on S.Pellegrino’s Instagram and Facebook pages.