IT

IG2022: the future is now

Reportage "The Future is Theirs" at Identità Milano 2022: Christian Mandura

The chef and patron from restaurant Unforgettable in Torino presented his format of contemporary dining and his work on vegetables

Christian Mandura on the stage with Carlo Passera

Christian Mandura on the stage with Carlo Passera, who presented his lesson
(All photos are from Brambilla/Serrani)

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19-05-2022 | 11:00
Pierluigi Fais, with two members of his brigade, g

Reportage "The Future is Theirs" at Identità Milano 2022: Pierluigi Fais

At the congress, the cook and entrepreneur from Cagliari, patron of Josto, Etto amd Framento told us of how he uses sheep's meat in his menu, using every part of the animal

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17-05-2022 | 11:00
Fabrizio Nonis, Riccardo Forapani, Carlo Mangini

Identità di Formaggio at Identità Milano: all about cheese, minute by minute

Riccardo Forapani, Carmen Vecchione, Davide Oldani and Michele Casa dei Massari in the section of the congress organised in partnership with Parmigiano Reggiano. Here is what they told us during their lessons

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15-05-2022 | 11:00

Carlo Cracco: travelling is a necessity

The chef from Vicenza opened the second day at Identità Milano 2022 with a very engaging lesson, in which he also presented his interpretation of borsch, thinking of Russia and Ukraine: «Food unites, it doesn't divide»

Carlo Cracco on the stage with Paolo Marchi (All

Carlo Cracco on the stage with Paolo Marchi
(All photos from Brambilla/Serrani)

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13-05-2022 | 11:00

Enrico Bartolini and the four tassels that make the cuisine of the future: time, people, offer and ingredients

The most starred chef in Italy talked at the congress of his Milano and of how the restaurant offer is changing at Mudec. And he made three dishes that represent his idea of "The Future is Now"

Enrico Bartolini protagonist at Identità Milano

Enrico Bartolini protagonist at Identità Milano 2022. All the photos are from Brambilla-Serrani

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11-05-2022 | 11:00

Antonia Klugmann on the stage of Identità Milano with her sensitive cuisine

The chef from L'Argine a Vencò is a precious representative of Italian cuisine. She reminds us that you don't need complex techniques, but to be respectful of ingredients

Antonia Klugmann with Gabriele Zanatta, who prese

Antonia Klugmann with Gabriele Zanatta, who presented her lesson
(Photos form Brambilla/Serrani)

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09-05-2022 | 11:00
Søren Ørbek Ledet, co-patron, general manager an
07-05-2022 | 11:00

Soren Ledet, Geranium: «We must work so that people have a good time, not to impress them»

Born in 1980, Dabiz Muñoz opened his most impor
05-05-2022 | 16:00

Dabiz Muñoz at Identità Milano 2022: I want to create, cook, be happy

Virgilio Martinez and Pia Leon, restaurant Centra
03-05-2022 | 11:00

Fish from the Amazon and different cocoas from Peru: the world of Virgilio Martinez and Pia León
On the stage of Identità Milano 2022, the ABC of
01-05-2022 | 11:00

Less sugar, more flavour; less ingredients, more sustainability: this is the ABC of gelato at Identità Milano 2022
Riccardo Camanini shows the audience at Identità
29-04-2022 | 11:30

Riccardo Camanini at Identità Milano 2022: from platypus to the evolution of pasta

Massimo Bottura on the stage of Identità Milano
27-04-2022 | 07:00

Massimo Bottura: «We must love the future. The future is a state of mind»
Dossier Dessert is a classic of Identità Milano
24-04-2022 | 11:00

At Identità Milano 2022, Dossier Dessert: pastry making from skills and from the heart
The nine speakers at Identità di Pizza 2022, a mu
06-04-2022 | 11:00

Masters, new wave, talents, successful formats... Identità di Pizza returns, illustrating the evolution of this sector
19-03-2022 | 11:00

Towards Identità Milano 2022, the theme "The Future is now": HERE IS THE PROGRAMME OF THE CONGRESS
The
26-01-2022 | 16:00

The way we were, we are, and we'll be

26-01-2022 | 11:00

The theme of the 2022 congress is revealed: The Future is Now