The Human Factor is the theme of this year's Identità Golose 2018 in Milan from Saturday the 3rd of March to Monday the 5th and sponsored by Acqua Panna and S.Pellegrino.
Tickets are now available online here.
The 14th edition of the international chef congress will bring a number of world-class chefs to Italy's growing food destination, where the emphasis will be given to the "conviviality in dining and on human relations in creating food."
“We want to focus on human relations, on chefs as humans and on all those who surround their work, from the kitchen to dining room, to the relationship with clients and before that with artisans and suppliers. It’s time to move the attention to the dining occasion" explains organiser Paolo Marchi.
The three packed days also boast a host of masterclasses on Italian favourites, like cheese, gelato, pasta and pizza plus wider discussions around the art of hospitality. All presented by an impressive line-up of culinary greats from Italy and around the world.
Here's a flavour of what's to come. (For the day to day detail see the agenda at the bottom of the page.)
Saturday 3 March
Auditorium Hall - Discover the cuisine from the region of Calabria in the morning session.Dossier Dessert takes to the stage in the afternoon with a focus on some of the most interesting pastry-chefs in Europe in the afternoon.
In Sala Blu 1Identità di Formaggio takes to the stage in the morning with three Italian chefs showcasing the beauty of cheese.Identità di Gelato takes over in the afternoon where seven Italian chefs will showcase the delights of Italy's favourite sweet export.
Sala Blu 2Identità Naturali - vegan and vegetarian food will come under the spotlight with an international line-up of 10 chefs, from the US to Italy.
Sala Gialla 3Identità di Champagne features three special moments dedicated to pairings with champagne and recipes from three great Italian female chefs.
Sunday 4 March
Il Fattore Umano, the Human Factor, will be celebrated with great Italian and international chefs giving their thoughts on the subject, including speakers; Massimiliano Alajmo, Niko Romito, Enrico Bartolini, Ana Roš, Antonia Klugmann, Oriol Castro with Mateu Casañas and Eduard Xatruch, Moreno Cedroni and Paolo Brunelli.
In Sala Blu 1Identità di Pasta will showcase one of Italy's most loved foods presented by both Italian and foreign chefs
Sala Blu 2 Identità di Sala which will focus on the importance of service and on its relationship with the kitchen. Speakers include Will Guidara from Eleven Madison Park, NY and Josep Roca from Spain.
Sala Gialla 3Identità di Champagne will continue with a female focus on champagne paired with fine dining.
Monday 5 March
Il Fattore Umano, the Human Factor continues to be explored by speakers: Massimo Bottura, Carlo Cracco, Yannick Alléno, Virgilio Martinez, Clare Smyth, Enrico Crippa, Riccardo Camanini
In Sala Blu 1Pasticceria Italiana Contemporanea will debut, with a whole day dedicated to knowledge and recipes from pastry-shops and pastry-making in restaurants.
Sala Blu 2Identità di Pane e Pizza - a closer look at bread and pizza with a special emphasis on leavened products.
Sala Gialla 3 Identità di Champagne with the pairings from the last three featured female-chefs.
See the full 3-day programme below:
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