The International Chefs' Congress is coming up. Scheduled from the 25th to the 27th of September at MiCo - Milano Congressi, this rich and awaited edition will have many new entries among its speakers. Together with many others, they will animate the discussion on the theme chosen this year Building a New Future: Work.


DANILO BRUNETTI from pizzeria Giolina, Milan
Identità di Pizza in partnership with Petra® Molino Quaglia, Monday 27th September at 10,30

Danilo Brunetti is the pizzaiolo from Giolina, the diamond on the crown of the pizza empire in Milan created in March 2019 by entrepreneur Ilaria Puddu and her business partner Stefano Saturnino.

A life spent at the service of the white art, with full commitment and dedication, starting with the family pizzeria Luigino in Foscadro, in the province of Cosenza. Luigi is his father, the man and artisan whom Danilo has kept watching, observing how he worked with ease with dough. And so as a teenager he sacrificed with devotion a slice of his youth but then also acquired more and more space in the pizzeria, at first kneading focaccias, then baking his first Margherita, and then becoming his father's help.

His future was taking shape, and then he met a role model whom he appreciates for his humility and technique, Neapolitan Gino Sorbillo: this was during a contest organised by Nastro Azzurro which offered Danilo the opportunity to bake a pizza in the historic restaurant in Via Dei Tribunali next to the maestro.

But for Danilo the real leap was the arrival in Milan and then the possibility of taking the helm at pizzeria Marghe before arriving at Giolina. Here he studies his ideal pizza, the result of a constant exchange of views with Ilaria Puddu, who has always believed in the young chef from Calabria.

Brunetti's dough rises for a long time and his pizza, a balanced combination of simplicity, softness and goodness, delights the demanding Milanese guests. His soft spot, in terms of topping, is for highly selected products: nature, small producers, and niche raw materials. The recipes are inspired by the great chefs, but also by tradition and background: as a consequence, guests at Giolina can add ‘nduja to their Margherita, better known as Ghitina.


FRANCESCO CAPECE from pizzeria La Locanda dei Feudi, Pezzano (Salerno)
Identità di Cocktail with Mario Ventura from Emanuel Cafè, Sunday 26th September at 12,50

Originally from San Cipriano Picentino (Salerno) the career of Francesco Capece, pizzaiolo from La Locanda dei Feudi is mostly shaped in his region, though he did acquire experience around the world too. It's his father who, initially, encourages Francesco to take on this career in 2010 when, with his brother, they open a tavola calda and pizzeria in Salerno: their father's goal is that his son learn the job next to a maestro. Mission accomplished, at least half so. Because while the business is not as successful as they hoped, Francesco, doesn't give up and dedicates more and more passion and time to the art of pizza making.

The turning point arrives when the young pizzaiolo takes over, in his home village, La Locanda dei Feudi and that's where his first business venture really begins, with a specific goal: promoting, through his experience, the culture of fine pizza in the province of Salerno. The goal is achieved, so much so that in the space of a few years, he interrupts the takeaway service to avoid any compromised quality.

The focus becomes quality, a careful service and a pizza that is worth the trip. A Neapolitan pizza that ranges from the most traditional flavours to elegant pairings for the gourmet options. Francesco is young but he's also ambitious and he's learning to be both an entrepreneur and a pizzaiolo. The winning ingredients for a good pizza? An inviting aroma, an intense flavour and an easily digestible dough.


Read the full article>


Article by Identità Golose
source: https://www.identitagolose.com/sito/en/423/28959/ig2021-il-lavoro/the-congresso-is-coming-four-new-protagonists-at-identita-milano-2021.html

Leggi il testo integrale nel link FONTE (qui sopra)