We can now reveal the programme – almost complete, there are only a few details to be defined in the next few days – of the 17th edition of the Identità Milano congress, from the 21st to the 23rd of April 2022 at MiCo in Milan which will focus on the theme The Future is Now. As Paolo Marchi, creator and curator of Identità Golose, wrote in the presentation of the congress (read here): “We cannot think that sooner or later we will return to a world the way it was, in every field, including the restaurant industry. We must imagine the new, we must think and test solutions that are novelties, we must give young people the possibility to test themselves. We must remind those who are deaf and blind that there is no future for those who decide to build walls and close themselves inside nations that reject any contact with the outside, and forget that the world as we know it is the result of migrations, influences, accepting, perhaps unknowingly, features that belong to people who are different from us. This is how it has always been, and soon will be once again. What has changed is time, the one we have available hurries us. It forces us to act in the present”.
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THE WEBSITE OF THE CONGRESS
THURSDAY 21st APRIL 2022 – DAY ONE
The programme of Thursday 21st of April will focus in the morning, in the Auditorium, on the theme of the congress, The Future is Now. There will be a series of prestigious speakers sharing their experiences and ideas on how to create new opportunities, even in the restaurant industry: among others, we've already confirmed Davide Rampello, Eneko Atza, Federico Quaranta, Leopoldo Gasbarro (director at Wall Street Italia) and Marco Bizzarri, president and G.M. at Gucci. The afternoon, always in the Auditorium, will feature Dossier Dessert, in partnership with Valrhona: with six super-professional speakers. Two much awaited and popular sessions of Identità will also be back: Identità di Gelato (in partnership with Motor Power) and Identità di Champagne (in partnership with Veuve Clicquot), which will continue in the following days as Identità Cocktail, in partnership with Bibite Sanpellegrino and Perrier (with the participation of Agostino Perrone and Giorgio Bargiani from The Connaught in London). There will also be a debut for a new space dedicated to Identità's best bets on the future, called Il futuro è loro [The future belongs to them] showcasing a dozen young talents, form Italy and abroad, with lessons spread over two days, half on Thursday 21st and half on Friday 22nd of April.
READ THE PROGRAMME OF DAY ONE
FRIDAY 22nd APRIL 2022 – DAY TWO
In the Auditorium the focus is again on the theme The Future is Now, with many of our greatest chefs: Antonia Klugmann, Carlo Cracco, Corrado Assenza, Moreno Cedroni with Carlo Sebastiani, Domingo Schingaro with Didier Mariotti (Chef de Caves at Veuve Clicquot), Matteo Metullio and Davide De Pra "Best Chef" for the Guida Identità Golose 2022.... Assenza will also participate in another lesson with three heads and six hands, on the ABC of gelato, with Paolo Brunelli and Matteo Casone. Jorge Martín and Massimiliano Delle Vedove will tell give us a foreign take on the Dani Garcia "phenomenon" in Spain. In the other rooms: six great pizzaioli will be on the stage at Identità di Pizza; lessons will continue at Identità Cocktail and Identità di Champagne, while we will see the debut of a new section, called Bollicine del mondo [Bubbles from the world]. Second and last day, finally, for Il futuro è loro, with another group of young promises in the restaurant scene including Turk Fatih Tutak, Indian Himanshu Saini (a Dubai) and Chinese Xinge Liu (in Florence).
READ THE PROGRAMME OF DAY TWO
SATURDAY 23rd APRIL 2022 – DAY THREE
There will be fireworks, as usual, on the last day. The theme of the congress, in the morning in the Auditorium, will be covered by Massimo Bottura and other Italian giants like Riccardo Camanini and Enrico Bartolini, but also young talents like Richard Abou Zaki and Pierpaolo Ferracuti, who won the "Surprise of the year" award from the Guida Identità Golose 2022. There will also be many international guests: Virgilio Martinez and Pia León, Dabiz Muñoz from DiverXO in Madrid, Joxe Mari Aizega (general manager of the Basque Culinary Center) and Søren Ledet, director at Geranium in Copenhagen. In the other rooms, there will be a remarkable morning programme in Sala Blu 2, speaking of vegetables at Identità Vegetali with Niko Romito and a super-trio formed by Enrico and Roberto Cerea, Davide Di Fabio and Salvatore Bianco (they will focus on truffle). In the afternoon, the same stage will host Identità di Formaggio, in partnership with Consorzio del Parmigiano Reggiano (the programme of this section is to be published in the next few days). In Sala Blu 1 instead the entire day will be dedicated to Identità di Pasta, in partnership with Pastificio Felicetti: seven lessons, starting with Matias Perdomo and closing with Cristiano Tomei. Last day, finally, for Identità Cocktail and Identità di Champagne.
READ THE PROGRAMME OF DAY THREE
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READ THE THEME OF THE CONGRESS
