"After passing the test last year on the main stage of Identità Milano(...), during the past 365 days – thanks also to the increasingly noisy and careful work of Italian pizzaioli – pizza has become one of the unquestionable protagonists of the top events in the Italian gastronomic scene...
Reinterpreted by chefs and pastry-chefs with a gourmet and molecular approach, with dedicated websites and blogs, this year, it finds a dedicate space in the congress, Identità di Pizza".
When looking through the archives – online, already – of the old Identità Golose websitewe found this piece titled 2012, odissea nella pizza, from Luciana Squadrilli, announcing the first “official” edition of Identità di Pizzathefollowing 6th of February. From that moment on, Identità di Pizza became a constant of the congress. There had been a sort of preview in 2011, said Luciana: three pizzaioli, two of whom become real ambassadors for their respective schools, Gino Sorbillo and Simone Padoan.
In 2012 there were already nine speakers: Beniamino Bilali, Franco Pepe, Giuseppe Giordano, Massimo Gatti, Roberto Pongolini, Corrado Assenza, Enzo Coccia, English Jon Pollard and again Simone Padoan.
Even then, some features that continued over the years already appeared: Identità di Pizza is not a celebration of the present state but a stimuli for the future, in an explosive and fertile mix of innovative pizzaioli, chef and/or philosophers, foreign guests offering different points of view, different (technical, and philosophical) schools sharing the same goal: driving pizza into modernity, giving value to it, tracing a precise profile. It was, basically, the birth of contemporary pizza.
Identità di Pane e di Pizza edition number 8 plus 1 (the "plus 1" depends whether we count 2011 in or not), at Identità Milano 2019, as usual in partnership with Petra® Molino Quaglia, will follow that path, adding the usual dose of ideas. There will be 13 speakers, in eight lessons covering the entire day, on Monday 25th March in Sala Blu 2 at MiCo in Milan.
We’ll start with a chef – and what a chef! – that is to say Lionello Cera, of Antica Osteria Cera in Campagna Lupia (VE): he will restate the current contiguity between the world of pizza and that of fine dining which will again be stressed in the afternoon, when on the stage we’ll have, together Eugenio Boer, of Bu:r in Milan, and Giuseppe Rizzo, of Pizzeria dell'Angolo in Vittuone (MI). Before them and after Cera, there will be a great bread-maker, Simone Rodolfi, and another marvellous duet, in this case made in Sicily: Tommaso Cannata of La Boutique del Pane in Messina (but now he’s also opened a place in Milan) and Giuseppe Li Rosi, the heart behind a marvellous association that embraces the past and the future, namely Simenza - Cumpagnìa siciliana sementi contadine.
After Boer-Rizzo, at 3 pm it will be the turn of Massimiliano Prete, an old acquaintance of ours, now with a brand new pizzeria, Sestogusto in Torino. And then there’s a debut for Identità Milano: Gennaro Battiloro, of Battil'oro in Seravezza (Lucca), who in fact got the "Pizzaiolo dell'anno" award from the Guida Identità Golose 2019.
The day will end with a few young professionals and a great master: the first are Danilo Brunetti, Michele Botta, Riccardo Raia and Simone Mantuano, that is to say the guys from Marghe, two successful restaurants in Milan. The master is Franco Pepe, who needs no introduction: he will end the show.
Carlo Passera
source: https://www.identitagolose.it/news/?id=149
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