Identità London: The International Chef Congress

Identità London: The International Chef Congress

London first edition 29 - 30 June 2009

London first edition 29 - 30 June 2009
Identità London: The International Chef Congress

Congress

Program

MONDAY 29th JUNE

  • 10.00 ENRICO CRIPPA
  • 10.40 MORENO CEDRONI
  • 11.20 MASSIMILIANO ALAJMO
  • 12.00 RENÉ REDZEPI
  • 12.40 break
  • 15.00 ANTHONY GENOVESE
  • 15.40 CARLO CRACCO
  • 16.20 GIORGIO LOCATELLI
  • 17.00 CICCIO SULTANO
  • 17.40 EMANUELE SCARELLO

TUESDAY 30th JUNE

  • 10.00 ERNESTO IACCARINO
  • 10.40 GIOVANNI SANTINI
  • 11.20 ALEX ATALA
  • 12.00 MASSIMO BOTTURA
  • 12.40 break
  • 14.40 NORBERT NIEDERKOFLER
  • 15.20 ANGELA HARTNETT
  • 16.00 CORRADO ASSENZA
alt="London First edition from 29 to 30 June 2009"
Corrado Assenza

Caffé Sicilia

Corso Vittorio Emanuele, 125
96017 - Noto (Siracusa)
Telephone: 0039.0931.835013

Email:
caffe.sicilia@tin.it

CORRADO ASSENZA

Corrado Assenza is the fourth generation of his family to manage the renowned pastry shop, Caffé Sicilia.

Founded in the beautiful Baroque Sicilian town of Noto in 1892, this landmark café is not only famous amongst its many patrons, but also more recently, amongst growing number of leading Italian chefs, thanks to Assenza’s innovative patisserie, his creativity with taste combinations and resulting honeys and other sweet products.

Assenza is an extraordinary pastry chef who works on maintaining the flavours of classic Sicilian patisserie and researches new and innovative flavours from traditional Sicilian ingredients, such as mandorla di Noto (Noto’s almond), Bronte pistachios, carrubs, ricotta cheese, and several others.

From single things like capers or chillies in honey or almond ‘granita’, to more elaborate “Mielaró” -Sicilian herbs preserved in honey (developed further to become drops to be used in savoury dishes) each flavour becomes the inspiration of a dish -whether savoury or sweet.

Café favourites such as Tomato salad semifreddo, Chocolate & salt praline or Almond cappuccino through to organising special dinners matching bespoke aromatic honeys to raw fish, Assenza’s craft has evolved to cross the boundaries of the pastry section and influence the entire kitchen.

London first edition 29 - 30 June 2009
Identità London: The International Chef Congress