Day two of Identità Golose, the international chef conference in Milan, got off to a bang with a packed auditorium. The Italian chef Carlo Cracco opened proceedings quickly followed by the Swiss born Daniel Humm. Humm talked about the radical changes he recently put in place at his Eleven Madison Park restaurant in New York before presenting a beautiful video to guests on how him and his team operate.
David Kinch from California discussed the importance of sustainability and his own unique approach to sourcing ingredient at his Manresa restaurant in California. While Davide Scabin, Davide Oldani and Massimo Botturra took to the stage to represent Italy.
The star of the day was in Joan Roca who was celebrating his 49th birthday at the event. Roca was welcomed with huge applause as he presented never before seen videos, talked about the importance of influence and gave a nod to a new book he will publish this year. A book that will document the past 25-years history of El Celler De Can Roca.
Roca presented three dishes while discussing the inception and back story of each one, a real insight into just how the brothers work together in the kitchen and a look at just how much thought goes into every single ingredient on the plate.
Elsewhere the food flowed with Davide Scabin serving his famous carbonara and Lorenzo Cogo taking to the S.Pellegrino and Acqua Panna stage for an interesting collaboration that saw him serving food accompanied by a live musical performance by the Italian musician Roy Paci. A culinary treat with an improvised performance called “Gastrofonia”.
The final day will see a range of chefs from Belgium as the congress looks to highlight Flemish talent. Jordi Roca will also present a talk on dessert and ice cream before taking to the stage with Milan's very own Matias Perdomo for a unique presentation at the S.Pellegrino and Acqua Panna stand.
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Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.