Twelve chefs gave demonstrations and helped create five-course dinners for eager and hungry visitors at the Eataly restaurant: culinary techniques, emerging trends, new flavors and a number of demonstartions took place - giving the people of New York a chance to sample some high-end food prepared by some of the best chefs in the culinary world.
For those that missed out there’s a great picture gallery at the top of the page and below you’ll find some tasty bites from some of the top chef’s at this year’s congress.
“While cooking we have to go back to unpredictability, to the pleasure of not knowing the final result. Let’s stop with unnatural gastronomic performances: today I want to behave like who opens the fridge to cook a pasta, without any idea of what they’re going to find inside of it, or of the final result. This is the authentic Italian fast food: a pasta dish you could make in 12 minutes, that could be a disaster or a masterpiece” Davide Scabin commenting ‘Salad and Pasta’, the dish he created for the Identità NY 2012
“Italy, France and Japan are the cuisines of the future: we don’t have to confuse the trends with the cuisines” Massimo Bottura
“I’m from the Mid-West and I had no choice: between Cantonese cuisine and pizza I always chose a slice of pizza. I’ve liked Italian cuisine for all my life” Michael White from Marea restaurant, New York, that shared the stoves with Italian chef Carlo Cracco
“Cooking is sharing, you’re asked to open your mind and never shut yourself off”
Chef Anita Lo talking about her cookbook and cooking philosophy Cooking Without Borders. The chef at Annisa restaurant paired with Francesco Apreda, Italian chef at the Michelin-starred Imago restaurant at the Hotel Hassler in Rome
“I’m glad that an iconic dish of my area, Naples, made the tour of the world” Francesco Apreda commenting his partner’s signature dish ‘Salad of Heirloom Tomatoes with Yuba, Shiso and Ponzu’, defined as an Asian version of the traditional Italian Caprese dish (salad in the style of Capri), made with tomatoes and mozzarella cheese
“New York is full of energy and like Milan, where Identità Golose began, it has the ability to look forward to the future” Paolo Marchi, founder of Identità Golose
Throughout the weekend, the chefs also prepared two five-course dinners hosted at Eataly’s Birreria on Friday and Saturday. Chef Mario Batali kicked off Friday’s dinner, which included dishes from Scabin, Cracco, and Bottura, as well as guest chefs Mark Ladner, Executive Chef of Del Posto, New York’s only four-star Italian restaurant, and Babbo pastry chef Gina DePalma. The second dinner featured courses from Casella, Apreda, Guida, and Lavarra as well as Felidia’s executive chef Fortunato Nicotra.
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