Part cooking, part the story illustrating the ingredients which will unexpectedly twist and turn following the directions traced by the debate around the table.

Like the links in an online conversation, sending to further analysis as the questions gradually arise. Like an online conversation twisting and turning along a network of questions intertwined between the links of the answers.

This is what the Petra Molino Quaglia space at Identità Golose Milano 2016 will be like. Designed so as to define, using unusual materials, the chef’s box with a perimeter of communication between chef and visitors, stimulating the debate during the preparation of the dish, without obstacles between ears, noses, eyes and palate.

A different experience from the halls, where the chef is on the stage and those listening are far away. There will be no screens projecting images and microphones diffusing words to describe the sensorial effect of food.

We’ll try to get rid of the mental effort of transforming a description and an image into scents and tactile sensations. This is what we do everyday, when we experience what was packaged by computers. It will be a message of return to the contextual sensorial stimuli caused by food, capable as nothing else to make it possible for an experience with common features, defined partly by the words of the chef, partly by the answers to the questions of his guests, to be shared at the same time.

And in front, at the entrance of Identità’s main square, the aromas of the Mamapetra oven, where throughout the three days fresh bread for the congress will be baked.

Piero Gabrieli
source: http://newsletter.identitagolose.it/email.php?id=585

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