The Dish on Identità New York 2013

Italy with his famous chefs conquers the Big Apple, New York's Identità Golose 2013 sponsored by S. Pellegrino and Acqua Panna , took place at Eataly October 4th to 6th . A lot of curiosity in the audience, ready to see the chefs in action paired with major American names. A meeting point of cultures which turned out to be not only a culinary moment of the highest level , but at the same time a pleasant moment of exchange.

Six universal ingredients : egg, tomato , cod , cheese , pasta and rice. Friday saw Mario Batali, Cesare Battisti and Beppe Rambaldi, play with pasta, unfortunately Chef Davide Scabin who could not intervene for health reasons. The dish presented by Battisti for the occasion was the Penne with Cream of Sweet Peppers , Crumble bread, Anchovies, Lemons Under Salt Oregano, while Batali prepared a plate of Shrimp Ravioli with Butter & Pumpkin. On the same day Dave Pasternack and Moreno Cedroni had to do with the cod. Cod and hare sauce Raspberries for Cedroni, the chef also unveiled the next menu theme of his Clandestino: after the British Susci the Susci inspired by literature and poetry.

Saturday a great performance, not only gastronomic, by Massimo Bottura and chef Daniel Boulud, which together have spoken of the egg on stage. On the same day Sara Jenkins and Mauro Uliassi led the tomato, chef Uliassi combined naturally with the fish for a Gambero Rosso , Bernese Yellow Tomatoes & Yellow Plums, while Jenkins paid homage to Italy with a gourmet pasta with Tomato Sauce.

The last Sunday brought on stage two personalities of the city of Milan: Carlo Cracco and Viviana Varese. The first set of Matthew Lightner spoke rice and prepared for the audience in New York Cream of Rice with Beetroot & Caviar Calvisius, while Viviana Varese, soon at the head of the restaurant Eataly in Milan, gave a lecture on cheese presenting her dish Rice Cream & the Beet Caviar Calvisius. To accompany the intense day of show cooking lessons, two dinners organized in the brewery of Eataly New York where the chefs proposed dishes such as Scarpetta Felicetti & Bagna Cauda (of Scabin ) and the Atlantic Whitefish by Uliassi.