Room for dessert Gelato and Desserts did not miss out on Identità Milano 2023. “Identità di Gelato” has earned its dedicated space thanks to talking about the evolution of the “cold dessert”, moving from the display case in a shop to an item on the restaurant menu. This year offered three completely different visions: the tasting and research flight with Paolo Brunelli with raspberry sorbet; the journey into olfactive memories with Stefano Guizzetti, by creating a composition with aromas of the land. He transposed the Japanese kakigori dessert into a dish with deer tartar and vegetables from Paolo Griffa’s garden. After the professional pastry and restaurant dessert sessions, Identità Milano proposed a new session of Identità Dolce with two big personality protagonists: Marco Pedron and Luca Montersino. The first is a Pastry thinker and the second a contemporary chef as they love to define themselves. They talked about their choices in life and experimentation with ingredients and techniques. Creation by Paolo Brunelli Creation by Marco Pedron 51
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