Identità London: The International Chef Congress

Identità London: The International Chef Congress

London second edition 7 - 8 June 2010

London second edition 7 - 8 June 2010
Identità London: The International Chef Congress




  • 12.00 HEINZ BECK
  • 12.40 break
  • 16.20 NIKO ROMITO
  • 17.00 SAT BAINS


  • 10.40 ALVIN LEUNG
  • 12.00 DAVID CHANG
  • 12.40 break
Caterer Search Chef di Cucina Magazine Newsfood London second edition 7 - 8 June 2010

Event Details 2010


Main Sponsor


Expo Area

Grana Padano: delicious cheeses which can be enjoyed at any time.

In the two days of events, Grana Padano will offer guests at its stand the opportunity to sample Grana Padano matured for 18 and 27 months, in addition to excellent club sandwiches, the British icon par excellence, re-worked in an all-Italian key, prepared by Chef Antonio Monno.

Grana Padano Over 16 months

This age features a soft straw-yellow color and a more significant grainy texture. It has less internal moisture so the cheese becomes more crumbly and therefore can easily be used as shavings or slivers. It omits scents of milk, cream and butter, as well as dried fruits. This age of Grana Padano calls for a slightly tannic wine – a red with a moderate intensity and character, yet still young and fresh.

Grana Padano “Riserva”

At the more premium end of the Grana Padano P.D.O. range is Grana Padano “RISERVA”, aged for at least 20 months and regulated by very strict quality controls. A wheel of Grana Padano P.D.O. cheese will only receive the “RISERVA” branding after thorough and complete tests on its external appearance and the structure, colour, aroma and flavour of the cheese. Of the highest quality, it has a more markedly grainy consistency and is a uniform pale yellow, hay-like colour. It has a distinctive fragrant and full, yet delicate, taste. A real gourmet’s treat, both grated and served in chunks, Grana Padano “RISERVA” can be matured for up to 24 months or more, giving it a more mature look than the younger varieties. It is darker in colour with an increasingly richer, fuller taste; it gives off aromas of butter and hay. The wine chosen to accompany Grana Padano “RISERVA” should complement these unique characteristics without overwhelming the cheese. Wines that are velvet smooth with plenty of tannin, a fairly high alcohol content and an intense, lingering flavour work well. Furthermore, the “RISERVA” is a nice way to round off a meal, particularly when paired with sweet dessert wines (such as “passito”, for example) or served on a cheeseboard with chutneys or nuts and fruits, such as figs or grapes.


Expo Area

S.Pellegrino, Acqua Panna and Sanpellegrino Sparkling Fruit Beverages are international trademarks of Sanpellegrino S.p.A. which is based in Milan, Italy. Distributed in over 120 countries through branches and distributors in all five continents, these products represent quality excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being. Founded in 1899, Sanpellegrino S.p.A. is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, drinks and iced teas. As a major Italian producer of mineral water, it has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future.


Expo Area

Birra Moretti. Complimenting great Italian food since 1859.


Expo Area

Lavazza, Italy’s favourite coffee is delighted to be back at Identità London for the second year running. At the event Lavazza will compliment the gastronomic excellence by serving a time-honoured Italian tradition, the espresso.

Tierra Intenso by Lavazza is a 100% Rainforest Alliance CertifiedTM coffee blend of 100% Arabica beans from Colombia, Peru, Honduras and Brazil.


Expo Area

Innovation: the heart of our history.

The history of Scholtès is one of visionary ambitions and successes, prestige and innovation, research and creativity. All accompanied by the passion characterising real professionals.
Since its establishment in 1922 Scholtès took on an experimentation journey, giving life to a company which was to trace a new concept of the kitchen and revolutionise domestic lifestyle. Over the years it became a by-word for technological innovation, professionalism and avant-garde design. In 1923 it made the first enamelled steel cooker and in the decades to come it created the first series of built-in appliances in Europe.
From the ‘60s to the ‘70s Scholtès scored a number of significant “firsts”: in 1969 it launched the first pyrolytic self cleaning oven, in 1974 the first glass-ceramic hob and in 1979 induction cooking. Over the following twenty years the company incessantly continued its technological development programmes, launching a “Touch Control” hob with buttons in 1990 and the first “cold door” oven in 1993.
Today, with its team of chefs, engineers and designers, Scholtès continues to offer innovate solutions, patenting new functions that can automatically regulate cooking parameters with extreme precision. One of the most important innovations is “Multiplo”, launched in 2008 as a revolutionary cooking concept using basins destined to utterly transform the world of cooking.

A flair for perfection: excellence, professionalism and timeless design.

Fine materials, made-to-measure solutions and products, artisan manufacturing and avant-garde technology: all this is the excellence of Scholtès.
Scholtès’ mission is finding inspiration in the professional environment and applying it to the household universe, taking the same food processing and cooking systems used by professional chefs to guarantee simplicity of use and spectacular performances.

The design of Scholtès’ kitchen appliances wants to create the perfect balance between reason and emotion, allowing for the realisation of timeless furnishing solutions thought for the most sophisticated aesthetic needs. An elegant and eternal design. Made up by essential shapes and lines to make the kitchen a living environment where memorable life experiences can be shared.



Expo Area

Everyday tasting of: Slow Food Presidia's products matched with regional Wines.

Piemonte: the chef Ugo Fontanone, of the Taverna  di Fra Fiusch restaurant, Moncalieri, Torino will present Ravioli del plin with Fassone meat from Piemonte, Carmagnola Gray Rabbit prepared as tuna in oil
Wine matching: Dolcetto, Barbera, Nebbiolo, Barbaresco from Cascina Baricchi di Neviglie, Cuneo

Puglia: the chef Peppe Zullo, of the Peppe Zullo restaurant, Orsara di Puglia, Foggia, will present Carpino broad bean with chicory and Acquaviva onion, Altamura toasted bread
Wine matching: Rosato Negroamaro of azienda Cantele

Sardegna: the chef Claudio Ara, of the Sa Piola della Vecchia Trattoria restaurant, Cagliari will present Campidanese Malloreddus
Wine matching: Pedraia Nuragus doc, Grotta Rossa e Carignano doc, Cantina Santadi; Karmis, Tharros igt, Azienda Attilio Contini

Veneto: the chef Riccardo De Pra, del ristorante Dolada, Pieve d’Alpago, Belluno and London, will present hamburger with Alpago lamb
Wine matching: Raboso Piave DOC from, 47 Anno Domini, Bellussi, Bonotto delle Tezze Borgoverde, Casa Roma, Giorgio Cecchetto, Grassi, Lucchese, Ornella Molon, Sutto

Demo Area

Monday, June 7th at 4.00 pm guided tasting of Slow Food Presidia's Wine and products.

Tuesday,June 8th at 4.00 pm guided tasting of Slow Food Presidia's Wine and products.



Expo Area

Everyday tasting: Montasio Cheese, San Daniele Ham with Top White Wines.
The Italian Alps and the Adriatic symbolize the two extremes of Friuli Venezia Giulia’s multi-faceted and changing landscape where Italian, Slavic and Germanic cultures meet in a melting pot of traditions, languages and religions. Italy granted Friuli Venezia Giulia an independent region with full by special statute in 1963. The region is located in the North-eastern Italy and it borders Austria to North, Slovenia to the East, the Adriatic to the South and the Veneto region to the West. Deep in the heart of Europe yet open to the Adriatic, Friuli Venezia Giulia’s strategic position has made it the center of both great conflicts and some of the most significant moments in history. It is where the ancient Romans built Aquileia, considered a “second Rome”. The Lombars shaped the land and built a metropolis called Forum Iulii - now Cividale del Friuli - from which the name Friuli is derived. Criss-crossed by flavour-filled trails winding from the mountains to the sea, Friuli Venezia Giulia is a bountiful land for foodies and wine enthusiasts. Perhaps best known for Prosciutto di San Daniele and Montasio Cheese, one shouldn’t forget distinctive grappas, honey and delicious dairy products as formadi frant, Asìno or smoked Malga Ricotta. And what better way to accompany the diverse cuisine of Friuli Venezia Giulia than a signature white wine like Friulano, a red like Refosco dal peduncolo rosso or a sweet wine like Ramandolo.”

Demo Area

Monday, June 7th at 3 pm
A guided Friulano wine tasting, with the labels selected for Gran Noè, a very important annual regional event, that rewards the best Friulano wine and the best Friulano wine blend.



Expo Area

Everyday tasting of: Antica Corte Pallavicina cold cuts from the Nera Parmigiana native swine race livestock holdings.


Expo Area

Everyday tasting of: Prime Uve, acquavite d'uva - Prime Uve Nere, acquavite d'uva - Prime Uve Oro, acquavite d'uva - Prime Arance, acquavite d'arancia – La Grappa 903 Tipica, Amaro Pratum.


Expo Area

Carpigiani the starting point for success
Incorporated in 1945, Carpigiani quickly established itself as the market leader in the production of machines for gourmet gelato, better known as Italian-style ice cream. As the culture of Italian ice cream spread across the globe during the 1960s and 1970s, Carpigiani began to expand rapidly all over the world, opening its first overseas branches and developing a sales network of exclusive dealerships which have since guaranteed widespread distribution and continuous, prompt support for end users.

Since 1989, Carpigiani has been part of the Milan-based Ali Group, one of the world's largest manufacturers and suppliers of equipment for the foodservice industry. Today Carpigiani is the global leader in the production of equipment for fresh ice cream, pastry and much more. Over the years the company has also continued to consolidate its position as the leading manufacturer of equipment for soft serve, frozen yogurt, shakes, slush and whipped cream.

Innovative technology
Innovation underpins Carpigiani’s position as a technology leader. A large percentage of our turnover is continually reinvested in research, design, the selection of premium components, the safety of our equipment and the promotion of a balanced diet. Carpigiani’s area managers and engineers keep a constant check on equipment performance, providing vital feedback which contributes to improving the specifications and design of our products.

Worldwide support
An extensive network of over 500 Carpigiani service centers, supported by engineers and specialists based in our headquarters and in our 12 branches worldwide, means that our customers can count on the reliability and availability of their equipment at all times, wherever they are. Our technical support service supplies spare parts, performs repairs and offers advice and suggestions for using the equipment to its full potential. Customer Quality Service (CQS) is Carpigiani’s after sales support service, a highly efficient facility which since 1995 has provided customers all over the world with rapid response callout and practical call center support based from our headquarters.

Choosing Carpigiani equipment is a guarantee for producing top-quality gelato. Furthermore, you can be sure that your equipment will be simple to use, robust and extremely hygienic. Over time these benefits translate into operating cost savings and high return on investment.


Expo Area

Cecchi will present COEVO at 11.30 on Monday the 7th of June. After COEVO presentation, a special lunch buffet will be offered to those guests who will attend the tasting. It will be an unique finger food, prepared by one of the greatest Italian chef: Massimo Bottura.
In London, during the IDENTITA’ GOLOSE congress , Cecchi brothers will preview for the national press their newest creation: Coevo — a new wine, imagined, felt and desired by both Andrea and Cesare Cecchi. "We wanted to signal a turning point in our more than century-old wine history,” says Cesare Cecchi. “To create a moment that was a synthesis of our past, the memory of our tradition, the testimony of our territory, a reference for the present, but especially for the future. "
The year is 2006. The blend is composed of four grape varieties from different areas of Tuscany. The highest percentage is of Sangiovese to determine the character. A grape that, with Cabernet Sauvignon, comes from the historical site of Castellina in Chianti. The other two varieties are Merlot and Petit Verdot from the vineyards of the family estate in the Maremma, Val delle Rose.
The philosophy behind this wine is simple and clear: the highest quality in every vintage. "The realization of a dream,” says Andrea Cecchi. “We wanted, enologically, to reflect our time. We started with the concept of contemporaneity, because we wanted to be 'contemporary' in expressing the quality. Organoleptic quality, modern taste, and culture are dynamic elements, which are evolving, and thanks to man vary over time." For this reason, the blend of Coevo can vary depending on the harvest while still maintaining the basic element that binds the Cecchi family to their own territory—Sangiovese. "To think we can move on that basis was and is exciting,” added Andrea Cecchi.
The family’s bond with the region led Cesare and Andrea to step forward with this Tuscan IGT wine. "Coevo makes no compromises,” Cesare Cecchi continues. It is the result of slow and hard work that my brother and I have been pursuing with passion and pride for many years with the aim of creating a wine that speaks of the region and that somehow expresses the 'wisdom' of the agricultural time. And it is the concept of time that gave birth to the philosophy of this project and it is expressed on the label in a quote from St. Augustine, stylized graphically in the form of an hourglass. "For us, time is circular. There is a before and after," contend the brothers Cecchi.


Expo Area

The Aprile brothers represent one of the most important and renowned company of the sicilian valuable oil sector. A modern oil mill in the heart of the Iblea land in Scicli. A section of monocultivar extra virgin olive oil : Biancolilla and Centrale, hand harvest, at the best ripen , brought and grind in 6 hours at the company oil mill.

Everyday Fratelli Aprile oils tasting.
274° : the day corresponds to October 1st , day in which starts the centrale and biancolilla olives harvest, old grind. AGHATE ( from greek AGATHOS) means really good, is the Biancolilla Monocultivar with the typical artichoke aroma.
L’INCANTO: the moment that opened to emotions special editino oil ( 300 annual bottles) centrale monocultivar, grind within 3 hours from the harvest , with a persistent green tomato and fresh fresh herbs aroma. VALLE DELL’IRMINIO: an oil dedicated to the IRMINIO river the longest in the Ragusa province which borns on the slopes of Lauro Mount, an antique and extinct volcano. The valley is a special biological reserve and the Centrale cultivar olives are intense green.


Expo Area

60 different kind of herbs, from wild oregano, wild fennel, thyme lemon, wild thyme, marjoram etc. besided we are going to present the new line of fennel pate, capers pate, dried oregano, coriander seeds, fennel seeds, dill seeds, salted capers, capers fruit brine , the “Cucunci”.


Expo Area

Gruppo Italiano Vini is Italy's leading wine company and one of the top producers in the world at the premiun level. In the international wine arena, what sets the company apart is the way it has understood the virtues of small-scale structures and being a big business, and a managed to combine the two. The wineries within the Group all have their own stories to tell alongside those of their particular region. And each one takes meticulos cave over the whole wine - making cycle: from tending the vines and the harvest tfrough to vinification, ageing and bottling. The Group comprises 14 historie wineries in the most famous wine region in Italy, each on surrounde by its own vineyars and whose brands are well known throughouth the world. The key objective of Gruppo Italiano Vini is to real value to Italian wine, improving its global image and availability and people's understanding of it. In its 1250 hectares of vineyards, the Group is dedicated to investing in research, experimentation, and the study of the soil. This work can also be seen in the defense of the enviroment, in the use of modern technology and cuttingedge techniques, and in keeping alive values linked to the culture of wine throught the restoration and conservation of historic sites.

The wine experiences
The Wine Experiences Program brings together a select band of producers who represent the best of wine - making in Italy and Eureope, with the aim of promoting greater awareness and consumption of European wines in internationals markets. Program Objectives: - To shift wine drinking in the direction of quality; to promote a consumption based on knowledge; to reinforce the bond between wine and a healthy, regional, traditional diet, such as the Mediterranean diet. -To promote the competitive strenghts of Old World wines versus those from the rest of the world, in terms of their diversity, culture, provenance and identity. - The "WineExperiences" program, supported with aid from the European Union and Italy, was crated by Gruppo Italiano Vini who brought together some of the most important Italian producers whose wines are available world-wide and who amply relect European wine- making in all its complexity.

Wine experiences
1 THE IMPORTANCE OF TERRIOR The same grape variety which bring a different charactee to a wine depending on where it is grown.
2 THE WEALTH OF GRAPES The combination of native and international grapes with the diversity of vineyard sites creates a vast treasure trove to discover.
3 THE VALUE OF DIVERSITY The diversity of wine is rooted in the soil, the climate and the vine itself, alongside what is done by hand through technology, culture, history and human knowledge.
4 THE IMPORTANCE OF CULTURE & TRADITION Wine is not simply a drink, it is a mix of history, tradition, culture and tradition that combine to create something unique and multi-faceted.
5 WINE'S ROLE IN THE DIET Moderate consumption during a meal brings out the best in the wine and makes the esperience complete.

Everyday Wine tasting of:
“Tufaie” Soave classico 2009- Bolla
“Luna Mater” Frascati Superiore 2008 – Fontana Candida
“Aiace” Salice Salentino Riserva 2006 – Castello Monaci
“Vigneti La Selvanella” Chianti classico Riserva 2006 – Melini
“Solane” Valpolicella classico Superiore Ripasso 2007 – Santi
“Proemio” Amarone della Valpolicella 2005 – Santi


Expo Area

Watercress tasting, such as honey, anise, cucumber ,garlic etc. flavoured. The speciality vary from leaves oyster flavoured , flowers apple flavoured , edible orchids...


Expo Area

Mirafiore & Fontanafredda is an estate stretching out over more than one hundred and twenty hectares of hilly terrain in the villages of Serralunga d'Alba, Barolo and Diano d'Alba, at the heart of Barolo growing area.
The history of Mirafiore & Fontanafredda as a wine-producing company started up in 1878, when Emmanuel Guerrieri - Count of Mirafiori, natural son of Victor Emmanuel II and the “Bela Rosin” - dedicated his entrepreneurial skills to wine with passion and far-sightedness.
Testimony to the estate’s noble past remains intact today - the hunting lodge, the hamlet, the extensive cellars, the vineyards - but the winery continues to experiment and move with the times in perfecting what nature and history have handed down.
Mirafiore & Fontanafredda produces “clean” wine (0 residue in grapes), thanks to the elimination of chemical fertilizers and weed-killers and to the 60% reduction in plant protection products.
Some great novelties in hospitality: the Royal Villa Grill Garden (the largest wood barbecue in Piedmont), the Wood of Thoughts (a trail of meditation and contemplation in the last wood that remains intact in the Lower Langhe), Cesare Giaccone’s Restaurant (located in the Royal Villa, where the chef is centre-stage, with his kitchen opening onto the dining-room).

Barolo docg“Lazzarito” 2001
Barolo Riserva docg “Mirafiore” 2004
Barolo docg “La Rosa” 2004
Barolo docg“Serralunga d’Alba” Volumi Bollati 2005
Barolo Docg 2005
Barbaresco docg “ Coste Rubin” 2006
Nebbiolo D’Alba doc “ Marne Brune” 2006
Dolcetto Diano d’Alba doc “ La Lepre” 2008
Piemonte Barbera doc “Briccotondo” 2008
Montello e Colli Asolani doc “ Il Rosso dell’Abazia” 2004

Gavi di Gavi docg 2009
Roero Arneis docg_ Volumi Bollati “Pradalupo” 2009
Sauvignon “Il Bianco” Volumi Bollati 2008 – Serafini & Vidotto -

Alta Langa Metodo Classico “Contessa Rosa” 2006

Moscato docg “ Moncucco” 2008
Barolo Chinato


Expo Area

The collaboration between the Felicetti Pasta making company and Identità Golose continues. Felicetti will take part at Identità Golose London 2010, which is the second edition of the congress in London organised by the Identità Golose founders and creators.
At the six square metres stand of Felicetti one will be able to explore the Monograno Felicetti world, the gemstone of the Felicetti production. The Monograno Felicetti pasta range comprises three types of organic pasta which also come in different shapes. The first type is made of Khorasan wheat, branded Kamut (Nevada, US), which is the ancestor of all types of durum wheat. The second is made of Matt durum wheat from Puglia and Sicily. And last but not least the third one is made of the best quality spelt grown in Umbria, which is chosen among more than 260 different varieties of this same cereal. All these types of pasta are bronze dyed and skillfully dried.

Riccardo Felicetti, the soul of the company, says: “The United Kingdom is a very important market for us, especially when it comes to trends. It is among the precursors for the support organic farming and for the attention dedicated to the highest quality raw ingredients in the food industry. London, in particular, is one of the crossroads of the world where tastes mix with new creations and bring the latest wine-and-food trends to life. It is a real honour for us to take part at Identità Golose London.”


Expo Area

Pastificio dei Campi is leading the way as a quality Pasta di Gragnano producer.
Our philosophy, one steeped in tradition is to produce the finest pasta in the world using the highest quality Italian durum wheat and working closely with the leading chefs around the world to deliver a truly amazing pasta.
Our latest Pastificio dei Campi pasta is called “Calle dei Campi” and it was designed just a few months ago in association with Gennaro Esposito, chef of the highly regarded Torre del Saracino.
At Identità London, Pastificio dei Campi will bring new packaging, Egoista and Duetto, two special boxes studied for singles (125 g)and for couples (250 g) that allow you to taste many different types of pasta.
Pasta dei Campi is imported in London by Jay and Be Ltd and it is available at and Harvey Nichol

London second edition 7 - 8 June 2010
Identità London: The International Chef Congress