Light and pure, water is one of the most important ingredients in cooking: during this edition of Identità Golose culinary congress a whole set of lessons and cooking shows dedicated to water and called Identità d'Acqua debuted on stage.
Organised in collaboration with S.Pellegrino and Acqua Panna, Identità d'Acqua focused on water as a versatile ingredient and creative expression for new ideas. Whether it's sparkling (as shown by the young Italian chefs Christian and Manuel Costardi while making an oyster sauce), still (as explained by Italian chef Christian Milone while preparing his "(Acqua) Panna Cotta" dish, in the picture at the top of the page), or even marine (Quique Dacosta used sea water for his dish), water represents one of the most important ingredients in cooking.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.