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Italian cuisine conquered the Big Apple for the 5th edition of the annual food congress Identità New York, an event promoted by Identità Golose culinary organization and sponsored by S.Pellegrino and Acqua Panna. Seven Italian chefs, paired with seven American names, gave demonstrations and helped create five-course dinners for eager and hungry visitors at Eataly restaurant from October 9th to 12th: a chance to sample some high-end food prepared by some of the best chefs in the culinary world.
For those that missed out there’s a great picture gallery at the top of the page and below you’ll find some tasty bites from some of the top chef’s at this year’s congress.
The event debuted on Thursday with a totally female lesson: Lidia Bastianich, icon of traditional Italian food in the USA and Rosanna Marziale, chef at Le Colonne restaurant in Caserta (Campania region). The dish by Lidia Bastianich is an homage to Bagnara, in Calabria, as she prepared a Steamed Swordfish Bagnara-Style (here the full recipe), while Rosanna Marziale chose a great Italian excellence: Buffalo Mozzarella DOP from Campania region, filled with with capelli d’angelo pasta, breaded and then fried (here is the full recipe for the fried Mozzarella Balls).
On Friday Mario Batali, together with Davide Scabin, focused on fresh egg pasta: Batali prepared Gnudi with goat cheese and Campbell tomato soup - "a dish that puts together Andy Warhol and Italian grandmothers", he stated. The Italian chef at the Combal.Zero restaurant presented Ravioli stuffed with roasted chicken and cacciatora potatoes, fresh egg pasta according to Davide Scabin.
Carlo Cracco went on stage with Michael Anthony (executive chef at Gramercy Tavern in Cincinnati). Both chefs used ingredients they're very familiar to, they reinterpreted at Identità New York - sea urchins for Cracco, dashi Japanese stock for Anthony: the first one prepared Sea urchins, Moscato and capers (an homage to the godfather of Italian cuisine Gualtiero Marchesi, who often used this ingredient), while the dish that Anthony illustrated during the lesson was Halibut with turnips and beet dashi.
Saturday a great performance, not only gastronomic, by Massimo Bottura and chef Daniel Humm (Eleven Madison Park) which together have spoken of tradition on stage. Chefs at the third and fourth best restaurants in the world, Bottura and Humm chatted about the future of global gastronomy while presenting their dishes: Red mullet in camouflage for Bottura, Roasted Chicken with black truffle brioche stuffing for Daniel Humm. Bottura, in the USA to promote his new book Never Trust a Skinny Italian Chef, prepared also the dish launched for Expo Milano 2015.
Vitantonio Lombardo (Locanda Severino, Caggiano) paired with April Bloomfield (Spotted Pig , New York), while the final day of Identità New York was dedicated to the young talents: Italian chef Luciano Monosilio (Pipero al Rex restaurant) paired with Bryce Shuman (Betony), Lorenzo Cogo (El Coq restaurant) with Daniel Burns (Luksus).
Throughout the weekend, the chefs also prepared two five-course dinners hosted at Eataly’s Birreria on Friday and Saturday.
