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Restaurant pastry is the star in Identità Golose 2017

March 14, 2017
Restaurant pastry is the star in Identità Golose 2017
Ana Rodríguez

On March 4, 5 and 6, in Milan, the 13th Identità Golose was held and it was dedicated to the theme The Strength of Freedom: the Journey, which reaffirms that everything we eat, as soon as we leave behind the slavery of poverty that forces us to fill our stomachs with whatever is available, is the result of journeys.

During the first afternoon, Identità Golose, in collaboration with l’École du Grand Chocolat Valrhona, organized Dossier Dessert, a special event where Gianluca Fusto and Fabrizio Galla (so good #5) paid tribute to Iginio Massari, and presented today’s most interesting restaurant pastry chefs in an international perspective: Corrado Asenza, Andrea Dopico, Andrea Tortora, Mark Welker, Beppe Allegretta, Gianluca Fusto, Mario Peqini, Galileo Reposo, Fabrizio Fiorani, and Luca Fantin.

The extensive program of activities was completed with activities related to cheese, pasta, ice cream, or champagne.