Cristiano Tomei Marco Ambrosino EVENTS Renewed format Together with them, there were several protagonists of the Italian culinary scene, and many more. Alongside chefs of the calibre of Massimo Bottura, Carlo Cracco and Luca Sacchi, Antonia Klugmann, Moreno Cedroni and Luca Abbadir, Niko Romito, personalities from the entertainment and cultural world participated as guests of Golosi di Identità, a new format in collaboration with the Cotarella Foundation to promote studies for a healthy and balanced diet. There was a new session of Identità South America, an extraordinary food and wine journey into the heart of the southern hemisphere. It was also a novelty to have hosted the Italian finals of the S.Pellegrino Young Chef Academy, won by Michele Antonelli. The idea of the organizers Paolo Marchi and Claudio Ceroni is to make Identità Milano a “home” for other events that can be integrated into the general program. The versatility of pasta From year to year, Identità di Pasta, a pillar of the convention, has encompassed many different formats: long and cut, dry and fresh, orthodox and creative. Pasta, in fact, is not a single product devoid of nuances, but rather a versatile ingredient with different shapes and uses. Thanks to the experimentation of “courageous” chefs, the importance of dry pasta in restaurants in Italy has increased enormously, leaving its traditional territories (Campania, Puglia, Sicily) to expand into all regions and to become the subject of interpretations, not just a simple base to be dressed. Marco Ambrosino did just that by thinking about pasta as a material to be processed, obtaining a sauce made from the fermentation of pasta, with which he dressed the pasta itself, his “Pasta di conserva”. Cristiano Tomei, starting with the concept of “pasta asciutta”, he created a minestrone soup made only with soup, that is, different types of steamed pasta rehydrated with vegetable extracts. 48
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