From Massimo Bottura to Franco Pepe, these all-stars will compare the latest trends in a two-day convention that — get ready — is open to the public.

That's right: you can learn (and taste) from the world's best in three culinary seminars and a one-of-a-kind multi-course dinner. Plus, who knows? You might just bump into Massimo while shopping for ingredients in our marketplace during the day.

CULINARY SEMINARS

In each intimate seminar, chefs will share their favorite new culinary techniques as they each create an innovative dish in our cooking school, La Scuola. As they work their magic, you will enjoy each dish — prepared and plated before your eyes! — served with complementary wine pairings.

5-COURSE CHEF'S DINNER

On October 6, the convention will peak with what can only be described as an epic dinner experience hosted by five of the chefs! Each will craft a different dish for the decadent five-course menu, which will be hosted at our rooftop oasis, Terra. During each course, the chefs will present their respective dishes for you to enjoy with perfectly-paired wines.

WHAT IS IDENTITÀ GOLOSE?

Identità Golose, founded in 2004 by Italian food journalist Paolo Marchi, is a culinary organization whose mission is to highlight the best of contemporary Italian cuisine, showcase the culinary excellence of each Italian region, and honor the top Italian chefs who proudly blend traditional techniques with modern methods.

The first Identità Golose event was held in Milano in 2005, and many more have been held since, each showcasing the greatest Italian and international chefs, pastry chefs, and artisanal producers. The success of Identità Golose in Italy eventually led to the launch of Identità London in 2009 and finally with an American audience in 2010.

The theme Eataly Los Angeles is "Fire," the most ancient source of heat known to man. The chef seminars will focus on this essential natural element, as well as the dinner which will be held at Eataly's earth-inspired rooftop restaurant, Terra.


ABOUT THE CHEFS


Carlo Cracco
Born in Veneto, Carlo Cracco is an Italian chef and TV personality. He has worked at many top award-winning restaurants throughout Italy and France. In 2011, Cracco began hosting MasterChef Italia. Today he continues to work at his restaurant, Cracco, located in the Peck marketplace in Milano.

Corrado Assenza
Born in Noto, Sicilia, Corrado is an award-winning pastry chef, most noted for his Sicilian desserts like cannoli, gelati, and granite. He was featured in Season 3 of Chef's Table and still manages his humble sweets shop, Caffè Sicilia, in his hometown of Noto, Sicilia.

Franco Pepe
One of Italy's most famous pizzaioli, Franco Pepe is a modern artist with an age-old passion for pizza. He showcases this lifelong pursuit at his restaurant Pepe in Grani in Caiazzo, a town located about an hour northeast of Napoli.

Lello Ravagnan
Baker and owner of his restaurant Grigoris located near Venezia, Lello Ravagnan continues to state his never banal opinion on leavened products and the like. He uses a muscular flour produced by Molino Quaglia near Padua, with a monolithic name: Petra (or rock). For Ravagnan, leavening is a matter of constant research.

Marco Stabile
Well-known as one of Toscana's most important chefs, Stabile owns a Michelin-starred restaurant in Florence, Ora d'Aria, where he reinvents traditional regional dishes using local ingredients but always giving them a modern twist.

Massimo Bottura
After steadily climbing the ranks over the last five years, Massimo Bottura's Modena-based restaurant, Osteria Francescana, was voted the number one restaurant in the world in 2018 by nearly 1,000 gastronomic experts worldwide. The famous, Michelin-starred Italian chef is highly regarded by many for his innovative takes on traditional Italian cuisine.

CONTACT US
For more information about Identità Golose at Los Angeles, reach out to our team at (213) 310-8000 ext. 733 or LA.lascuola@eataly.com.


Editorial board Eataly
source: https://www.eataly.com/us_en/stores/los-angeles/identita-golose-los-angeles/

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