S.Pellegrino engages all five senses at Identità Golose 2018

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Great success for S.Pellegrino at Identità Golose 2018, the International Chef Congress which took place from 3 to 5 March in Milan. 

As official partner of the event, S.Pellegrino dedicated its exhibition space to the S.Pellegrino Young Chef competition and hosted the Italian finalist Edoardo Fumagalli (house chef of La locanda del Notaio in Pellio Intelvi, Como), the Italian winners of the last two editions Alessandro Rapisarda and Paolo Griffa, as well as chef Elio Sironi from the Ceresio 7 restaurant (in Milan).

Unperturbed by the snowfall on Saturday morning, the public flocked to Identità Golose, keen to follow the great names of international  cuisine, such as Carlo Cracco, Davide Oldani, Antonia Klugmann, the Alajmo borthers and Massimo Bottura, along with Virgilio Martinez, Ana RošOriol Castro, Josep Roca and Clare Smyth

All eyes were on the star chefs and their culinary creations, thanks to S.Pellegrino’s extraordinary interpretation of the 2018 topic, “The Human Factor”, which managed to engage the public in a most original way. 

The Experience Table

During the three days of the congress, S.Pellegrino took the public of Identità Golose by surprise with a  spectacular immersive experience, The Experience Table, whose fortunate participants, comprising high-profile visitors such as chefs  Virgilio Martinez and Yannick Alleno, were able to familiarize with the world of the S.Pellegrino Young Chef competition, in the company of Italian finalist Edoardo Fumagalli, who is all set to challenge in may the winners of the other 20 countries taking part. 

The guests invited to The Experience Table, eight for each session, showed great appreciation for this unusual experience, whose enactment was enabled by a sophisticated system of sound, lighting and images projected onto an animated dining table. The story being recounted was that of S.Pellegrino Young Chef with a particular focus on the Italian winner, Edoardo Fumagalli. The Experience Table engaged all five senses, including taste, with little delicacies specifically studied to illustrate Edoardo Fumagalli’s cusine concept, which led him to triumph in the Italian finals. The tasting session consisted of a mini bun with parsley mayonnaise, a savoury meringue with sweet peppers and cream of lime and a mustard filled snow pea.   

Relive the emotions of The Experience Table through these photographs.

Chefs at the S.Pellegrino exhibition space

At lunchtime, the S.Pellegrino booth hosted four different chefs who deployed their skills to offer a tasting experience to the public of Identità Golose. On the first day, a Saturday, it was the turn of Edoardo Fumagalli, who prepared a potato mousse, cocoa crumble, a poached quail’s egg with truffle and soft quinoa. On Sunday, it was the turn of the two young talents of Italian cuisine, Alessandro Rapisarda with his “lemon” escalope and Paolo Griffa with a crépinette of venison and foie gras and a Brussels sprout salad with black truffle. Then on Monday, Elio Sironi was on duty in the kitchen and delighted the public with his prawns and burrata di Carmagnola. For an exclusive Sunday lunch, Franco Pepe of the gourmet pizzeria Pepe in Grani of Caiazzo (Caserta) cooked for eight lucky guests of S.Pellegrino.

View the photos of the chefs busy preparing their delicacies for the public.