Creations by Luca Villa EVENTS International line-up Identità Milan hosted many chefs from abroad (Argentina, Denmark, France, Germany, Japan, Mexico, Peru, Spain and Turkey), who presented and illustrated their experiences offering an international vision. The guest country chosen this year was Peru, which has an ancient culinary history, characterized by prized raw ingredients and ancestral cooking techniques that give life to a cuisine that is unique in the world and that is constantly evolving. Sweet and savoury At Identità Dessert, how creativity sparks innovation was experienced thanks to testimonials from one of the convention’s veterans, that is Paolo Brunelli, accompanied by Omar Busi and Luca Villa. Sorbets, tartlets and viennoiseries were all reimagined to give unique emotions to the palate. Gelato and pastry specialties were the protagonists of two other sessions, respectively Italian-style breakfast thanks to original pairings with coffee, and Identità Cheese thanks to unusual tastings with Parmigiano Reggiano cheese. health, education and eating disorders), Identità Vegetables and Identità Cocktails. New sessions included Identità Seafood and Hospitality Special, dedicated to hospitality in Italy. Japanese creativity Arriving from Japan was Shingo Gokan, founder of the SG Club and of the new Sip&Guzzle in New York. He is also the winner of many recognitions. By using Japanese ingredients, he sparked curiosity and revealed the characteristics of his Rising Sun mix. He also revealed which future products could be in a mixed drink. Daikaku Vesper, Tomato Sake and Negroni Bento were his proposals. Shingo Gokan and Edoardo Casarotto 58
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