Paolo Brunelli In the kitchen as in pastry, gelato and mixology, being disobedient does not mean being contrary to everything, but rather shifting the attention from one point to another. Don’t blindly repeat a recipe but break the mould. This thought was at the base of the 2024 Identità Milan. “There is no innovation without disobedience: the revolution today” was the theme of the 19th edition of the international congress of gourmet cuisine, pastry, mixFrom the kitchen to the tables Identità Milan was held March 9-11 at the Allianz MiCo Convention Centre in Milan (Italy). Created with the goal of accompanying the growth of Italian chefs, the congress has become the international point of reference for gourmet cuisine with in-depth insights into the areas of pizza, pastry, gelato, wine, mixology, high-quality products, restaurant service and hospitality. Disobedience for innovation was the leitmotif of the 2024 Identità Milan, which provided space for creativity, not only for chefs de cuisine and pastry chefs, but also bartenders. Overcoming the rules ology and serving. Therefore, disobedience is to be understood as a source of innovation. Breakout sessions According to Paolo Marchi, organizer of the event alongside Claudio Ceroni, today there is a desire to be original, different, just as the different testimonials confirmed. 155 Italian and foreign speakers took turns on the stage presenting and were involved in 85 masterclasses divided into main topics such as Identità Cheese, Identità Pizza, Identità Books, Identità Pasta, Italian-style breakfast, Identità Dessert, Golosi di Identità (a session promoted by the Cotarella Foundation to talk about territory, 57
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