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The twelfth International Chef Congress: success of haute cuisine

What is the border between freedom and creativity? To date none, since it still has not been credibly defined.
But if we really wanted to trace it, we could say that c'est plus une question de bon goût, it is mostly in good taste, as the French would say, who understand. Maybe that's why when, at the Trade Fair in Milan, we asked Marco Lebiu, Commercial Director of Berto's for Italy, what would Identità Golose be if it were a dish, he replied without hesitation citing the lemon risotto by Davide Oldani, a recipe that rightly won the award for best dish at Expo 2015: simple, but extremely refined, rich, but to understand it it has to be savoured to the full. Just like Identità Golose 2016, that even in this twelfth edition – which not surprisingly has as leitmotif the theme "The Power of Freedom" – confirmed that the name given to the event is perfectly in line with its festival nature of (good) taste and flavour. An international event enriched by the best names in the world of creative cuisine and signature gastronomy, all busy in Milan in Berto's kitchens to prepare their creations.
Kitchens that our Company, technical sponsor of Identità Golose, has been able to adapt to any context; here then is the LX900 Top model mounted in the Blue Room, a brand new S900 available to chefs in the Aquarium Zone, the top class of our production, La Cucina, to enrich the Central Auditorium Stage of Identità Golose, the main theatre for the conferences, interviews, cooking shows and live television. A lot of France and bon goût in the Ruinart Lounge area, an exclusive alcove dedicated to the refined pleasures of sampling the blanc de blancs and dom rosé produced by Maison Ruinart, the oldest maison in the world, that in the Champagne Identity event for three days matched the perlage of its wines to finger food prepared by six chefs on our S700 mounted at the centre of the room.
Identità Golose 2016 – the International Chef Congress was an unmissable opportunity for us to discuss the current issues and the latest trends in haute cuisine, rubbing shoulders with the greatest masters of the scene, in a three-day intense and exciting event lived in direct conjunction with the main industry operators and a vivid setting, participatory and crowded with events and audiences. This was a second technical cooperation, after that of 2015, which for Berto's, in terms of confrontation, dialogue and inspiration, represents a successful challenge and a success within the success.
Special thanks to the Chefs Nicola Dinato, Paolo Parisi and Andrea Valentinetti for three days of cooking shows that filled the Berto’s stand with visitors and curious during the trade fair.
 
 

BERTO’S: COZINHAS PROFISSIONAIS DE EXCELÊNCIA

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