Identità Golose 2011: the seventh edition from January 30th until February 1st in Milan

The most popular Cuisine Congress is going to start in a few days

The 2011 edition of Identità Golose 2011 will open up on Sunday 30 of January and will conclude three days later, on the Tuesday 1 of February. The news for this year's edition include the partnership with Winelove, the quality and low budget wine event, conceived and overviewed by Ludovica Amat. The 8th edition of Winelove will be hosted on the same location welcoming Identità Golose: Milano Convention Centre in via Gattamelata. Two events onto two different floors: Winelove on the first one, Identità on the second, starting 24 hours one after the other. Winelove will open its event on Saturday January 29th in the afternoon until Monday 31st, while Identità Golose we’ll decline its from Sunday 30th to Tuesday February 1st.

Two different audiences, the first crowded with wine lovers, the other one focused on food and pastry but both kept together by the topic of the Luxury of Simplicity, that is the strong will to reach the inner substance of things, without wasting time on useless frills.

Risotto per Milano is confirmed and doubles: not only be risottos prepared into 5 different restaurants on Saturday the 29th (from Marchesino to Trussardi, from Park Hyatt to Peck’s Italian Bar and Peck itself) but also into via Gattamelata’s Winelove, with fundraising for charity in favour of Anlaids. It will be an al dente showcooking, with rice declined also as a dessert, an ideal preview of the Identità di riso day we’ll celebrate on Tuesday February 1st in the Sala Bianca.

Last year the Identità di pasta day was so successful that it will be proposed again this year into the Sala Blu on Sunday the 30th, with a stronger attention to the taste of pasta and sauces, after deepening 12 months ago the topic of different cooking techniques.

“The luxury of simplicity: the signs and gestures”  is going to be the 2011 edition theme, "to understand what remains unchanged, clear and defined with time in a recipe, those signs and gestures which characterize even the most creative among chefs. As there is no still and unchanged tradition so there is no 100 per cent new change. There is always movement in the first and something known in the second, it’s only that in the first case it’s too slow to be perceived by the majority of people and in the second it’s too fast, so much that it hides the elements of continuity. In Milan, we are going to search for these details" explains us Paolo Marchi, creator of Identità Golose.  

 >> visit Identità Golose web site for detailed program, registration and speakers'list